|
farce
|
|
— |
—
|
— |
—
|
Fillets of Salmon à la Bell...
|
|
farce
|
1.0 |
border |
—
|
— |
—
|
Suprême of Chicken à l’Ivoire
|
|
farce
for border
|
|
— |
—
|
— |
—
|
Escalopes of Pheasant à la ...
|
|
farce
prepared as below
|
|
— |
—
|
— |
—
|
Partridge Cutlets à la Régence
|
|
farce
|
|
— |
—
|
— |
—
|
Larks à l'Auvergne
|
|
farce
|
|
— |
—
|
— |
—
|
Raviolis
|
|
farce
|
|
— |
—
|
— |
—
|
Pigs' Feet à la Cendrillon
|
|
farce
|
|
— |
—
|
— |
—
|
CUCUMBERS (Concombres)
|
|
farce
|
|
— |
—
|
— |
—
|
797. CROUSTADE OF BREAD, GA...
|
|
farce
neatly garnished round
|
|
— |
—
|
— |
—
|
797. CROUSTADE OF BREAD, GA...
|
|
farce
|
|
— |
—
|
— |
—
|
Escalopes of Quails à la Co...
|
|
farce
|
|
— |
—
|
— |
—
|
1215. RUSSIAN SALAD.
|
|
farce
prepared as below
|
|
— |
—
|
— |
—
|
Truffled Pheasant
|
|
farce
|
|
— |
—
|
— |
—
|
Galantine
|
|
farce
nice
|
|
— |
—
|
— |
—
|
Cutlets, Fillets, etc. 19
|
|
farce
suitable
|
1.0 |
layer |
—
|
— |
—
|
28 ENTRÉES
|
|
farce
rich
|
|
— |
—
|
— |
—
|
Cutlets, Fillets, &c.
|
|
farce
|
|
— |
—
|
— |
—
|
Pain de Volaille au Foie Gras
|
|
farce
to taste
|
|
— |
d'Uxelles farce, veal stuffing, foie gras
|
— |
—
|
Serving up cold meat
|
|
farce
delicate
|
|
— |
—
|
— |
—
|
Kromeskie
|
|
farce
rolled into tiny cutlet shapes
|
|
— |
—
|
— |
—
|
Poulet en fricot à l'Orlie
|
|
farce
|
0.0 |
— |
—
|
— |
—
|
Farce, or Stuffing
|