Ingredients
- 64 beef
- 61 curry
- 41 game
- 35 mutton cutlets a la louise
- 1 verdi
- 37 partridges a la suisse
- 53 pigeons stewed
- 74 pheasant
- 17 pig's head
- 88 rabbit braised a la borghese no „
- 8 veal
Directions
Beef croquettes a la Viennoise 68
„ minced au gratin . . 117 „ paupiettes of, a I'Es-
pagnole . . . 130
49 140 107
Beef, slices of, gratines . Calf's tongue a la Venitienne Chicken a la Parmentier „ „ Toscane „ cutlets a la Villeroy . „ mazagran of Chickens, little, with new
vegetables . . . .61 Curry, Ceylon. ... 2 „ dry . . . . 16s „ Madras . . . 163 Fowl, pilao of ... 41 Game, quenelles of, fried . 124 Grouse, salmis of . . . 100 Hare cutlets a la Gogue . . i „ fillets a la Czarina . 155 Lamb cutlets a la Murillo . 85 „ „ „ Princesse . 71 „ neck of, with spinach . 56 „ ragout of, with rice . 80 „ shoulder of, with cu- cumber . . .35 Mutton cutlets a la Louise . 26 II .1 ,1 Verdi .. 104 „ „ roebuck fashion 13 „ neck of, a la Turque . 30 „ noisettes of, a la Soyer 37 Partridges a la Suisse . . 113 Pigeons stewed with mush- rooms 53
Pigeons stewed with peas . 74 Pheasant with rice . . .17 Pig's head with Brussels
sprouts 148
Pork cutlets, sauce Robert . 136
„ salt, a la Wyvern . . 142
Quails a la financiere . . 88
Rabbit braised a la Borghese no
„ . Irish stew of . .43
„ noisettes of, with celery 134
Turkey a la Chevaliere . . 151
Veal and ham pie . . .46
„ blanquette of, a la Citoy-
enne . . . .59
„ cutlets a la Bordelaise . 8
Veal, breast of, with tomatoes 33