There was a problem when proofreading this page.
 | An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Century Cook Book.djvu/243}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
CHICKEN IMPERIALE AND STUFFED LEGS. (SEE PAGES 188 AND 189.)
| An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Century Cook Book.djvu/243}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
CHARTREUSE OF CHICKEN GARNISHED WITH SLICE OF HARD-BOILED EGG AND PARSLEY. (SEE PAGES 83 AND 190.)
| An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The Century Cook Book.djvu/243}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. | |
GALANTINE OF TURKEY COVERED WITH CHAUDFROID SAUCE AND DECORATED WITH TRUFFLES. (SEE PAGES 193, 281 AND 326.)
