Plain Omelet 104
Utensils and Materials for the starting of Brown Soup Stock 105
Utensils for making Cream Soups 134
Cream Soup and Croûtons ready for serving 134
Croûtons; Imperial Sticks; Mock Almonds 135
Souffléd Crackers 135
Broiled Mackerel garnished with Potato Balls, Cucumber
Ribbons, Slices of Lemon cut in fancy shapes, and
Parsley 160
Hollenden Halibut 160
Stuffed Haddock ready for baking 161
Smelts prepared for cooking 161
Planked Haddock 170
Fillets of Fish à la Bement 170
Oyster Cocktail I and II 171
Clams Union League 186
Oysters à la Ballard 186
Lobster Cocktail 187
Fruit Cocktail 187
Cuts of Beef 194
Cuts of Beef 195
Planks for Planked Dishes 200
Beefsteak à la Maribeau 200
Side of Veal 201
Side of Lamb 201
Kidney Lamb Chop; Rib Chop; French Chop 218
Crown of Lamb, prepared for roasting 218
Saddle of Mutton as purchased 219
Saddle of Mutton Roasted and Garnished 219
Sweetbreads à la Napoli 234
Braised Sweetbreads Eugénie 234
Chicken Broiled and Garnished 235
Breslin Potted Chicken in Casserole Dish 235
Roast Turkey garnished for serving 256
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