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LIST OF ILLUSTRATIONS
Facing page | |
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 |