ftfi •&!•&!•&! •&5-&i-&!^

*-

.*. J(

v? "V*

f"i*f ^^ * M J£

THE LIBRARY

OF

THE UNIVERSITY OF CALIFORNIA

THE GASTRONOMY COLLECTION OF GEORGE HOLL

*?^5'

illJ

. a, a, i

.1,

$ M j£ 1,

. ^9fC% t -SB* . -ITrls. i2RX> .

a. A. a . a . a. a. a . a. a .

.JU& JLJL

jfcjfe J

f TST (\r W3

** S*S J.^

•

'

if-

,.

M ^M '^ .^« .^.« i^ -\- A . ;\. A . A. A.

2) T\J) •». • ' •«*$ -^^ >ffw •

x $, Jfc j£ j^

j£

-SR. -"STR. •£&• ..1S3S. •JSnE. '."ffl-.

^s. -3^i. ,^E .*ffi. .*•£. .

;

'^:' ••^=1- -^& ,-^C, .

.»*iE. ,afe. j«fe . •

-S.

/

.

THE EPICUREAN

A COMPLETE TREATISE OF

ANALYTICAL AND PRACTICAL STUDIES

ON THE

CULINARY ART

INCLUDING

Table and Wine Service, How to Prepare and Cook Dishes, an Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners- Suppers, Ambigus, Buffets, etc,, and a Selection of Interesting Bills of Fare of Delmonico's, from 1862 to 1894,

MAKING A

FRANCO-AMERICAN CULINARY ENCYCLOPEDIA

BY CHARLES RANHOFER,

FORMER CHEF OF DELMONICO'S, tfonorary President of the "Societe Culinaire Philanthropique," of New Yorh.

ILLUSTRATED WITH 800 PLATES.

Published by

THE HOTEL MONTHLY PRESS 950 Merchandise Mart < Chicago, 111.

PREFACE.

PUBLISHING this work I have endeavored to fill a much needed want viz: — the best and most effectual manner of preparing healthy and nutritious food.

This edition contains innumerable recipes which I have simplified and explained in a comprehensive manner so as to meet the wants of all. It suggests, also, many useful and important hints to those about entering the profession.

The book is illustrated and contains instructions how to prepare, garnish and serve according to the traditional rules of our most able predecessors, and now followed by the principal chefs of France and the United States.

In some instances, where it was deemed necessary to differ from the standard rules and methods in order to cater to the various tastes, changes have been made.

The book is divided into twenty-four chapters : Table Service, Bills of Fare, Supplies, Elementary Methods, Soups, Stocks, Hot and Cold Sauces, Garnishings, Hot and Cold Side Dishes, Shell Fish, Crustaceans, Fish, Beef, Veal, Mutton, Lamb, Pork, Poultry, Game, Miscellaneous Entrees, Cold Dishes, Vegetables, Cereals, Hot and Cold Desserts, Pastry, Bakery, Confectionery, Ices, Fruit, Wines and Preserves,

]Srot relying solely on my experience and knowledge, I have quoted from the most illustrious modern author, my much beloved friend and colleague, Urbain Dubois, ex-chef at the Court of Germany, and it gives me sincere pleasure to thank him for his generous assistance.

The profession will acknowledge its indebtedness to the Messrs. Delmonico for the interest shown by them in developing the gastronomic art in this country.

Many will recall the business receptions given to distinguished guests under the supervision and direction of Delmonico.

Mention may be made of the following dinners : to President U. S. Grant, to President A. Johnson, to the Grand Duke Alexis of Eussia, to Gen. Prim, to Charles Dickens, to Sir Morton Peto, to Aug. Belmont, to Giraud Foster, to Gen. Cutting, to Luckmeyer, the so-called "Black Swan Dinner," to Admiral Eenaud, to Prof. Morse, to Bartholdi, to De Lesseps, to the Comte de Paris, also the ball given to the Eussian Admiral and Fleet, and the Greek dinner.

viii PREFACE.

I have entitled this work THE EPICUREAN, and have justly dedicated it to the memory of Messrs. Delmonico, as a token of my gratitude and sincere esteem.

Their world-wide reputation continues to be maintained by Mr. C. C. Delmonico. In conclusion I feel that my experience will be useful to those seeking infor- mation in the gastronomic art.

Hoping the public will appreciate my efforts,

I remain respectfully,

CHAELES RANHOFER.

CIJ 18*27.

BEA.VKR & SOUTH W»JSrS 22BROAU STitBKT MADISON SQUARE-

Office Beaver & South WWSts

COlsTTElSTTS.

NUMBERS.

TABLE SERVICE AND BILLS OF FARE,

ELEMENTARY METHODS AND UTENSILS, 1- 182

SOUPS, ... 183- 384

SAUCES, • 385- 635

GARNISHINGS, ..... 636~ 77°

COLD SIDE DISHES, • 771~ 835

HOT SIDE DISHES, 836- 993

MOLLUSKS AND CRUSTACEANS, 994-1093

FISH, 1094-1312

BEEF, ............. 1313-1478

VEAL, .......... 1479-1584

MUTTON, • 1585-1660

LAMB, ........... 1661-1770

PORK, : 1771-1820

POULTRY, 1821-2045

GAME, 2046-2209

MISCELLANEOUS ENTREES, 2210-2408

COLD SERVICE, 2409-2676

VEGETABLES, 2677-2849

EGGS, 2850-2951

FARINACEOUS, 2952-2989

HOT SWEET ENTREMETS, 2990-3124

COLD SWEET ENTREMETS, 3125-3224

PASTRY 3225-3404

BAKERY, - 3405-3424

ICES, .... 3424-3613

CONFECTIONERY, .......... 3614-3704

WINES, 3705-3715

LAST CENTURY TABLES, .........

DELMONICO'S MENUS FROM 1861 TO 1894,

INDEX, ..... >

PAGE.

1

169 239 288 331 355 368 401 427 471 507 531 547 569 583 637 675 723 815 847 865 873 907 931 969 977 1029 1061 1068 1073 1139

SERVICE.

PAGE.

BREAKFASTS, • 13

Bills of Fare, 13

DINNERS, American Service (Plate), 1

American Service, Bills of Fare, 1

American Service, Reception, 6

American Service, Table Service, 5

American Service, Wines and Cordials (Plate),

French Service (Plate),

French Service, Necessary Material, 9

French Service, To Set the Table, 9

Russian Service (Plate), . . 10

LUNCHEONS, I3

MODEL MARKET LIST, 21

SUPPERS, Ambigu,

Buffet, 11

SUPPLIES,

BILLS OF FARE, 25

Ambigu, 147

Ambigu Picnic, 145

Breakfasts (Plate), 25

Buffet— Large I55

Buffet Suppers, 14fi

Dancing Party, I39

Delmonico's, from 1862 to 1804, 1°78

Dinners, ... 58

— • Garden party,

• Invalids,

Lunches, • .....

Restaurant Breakfast, I64

Restaurant Dinner,

Restaurant Lunch, 165

Restaurant Supper, 167

Suppers,

Suppers, Sideboard, 142

Suppers, Sideboard, English,

Suppers, Sideboard, Large, 161

Suppers, Small,

DESIGNS FOR TABLES IN THE LAST CEINTUHY, . » 1°7C

THE EPICUREAN.

SERVICE,

AMEEICAN, FEENCH, ETJSSIAN-FOE BEEAKFAST, LUNCH, DINNEE, SUPPEE, COLLATION OE AMBIGU,

DINNER SERVICE-AMERICAN STYLE- AND BILL OF TARE (Dinner Service & I'Amfricaine

et le Menu).

The success of a dinner depends upon good cooking, the manner in which it is served, and especially on entertaining congenial guests. The American service is copied more or less from the French and Russian, and remodeled to the tastes and customs of this country ; as it varies some- what from all others, a few instructions may be found useful to those desirous of learning the difference existing between them.

THE BILL OF FARE (MENU).

Menus are made for breakfasts, luncheons and suppers, but the most important one is for the dinner ; these menus are generally composed a few days in advance to enable the necessary pro- visions to be purchased, so that on the day of the dinner, there has been ample time to prepare everything necessary, consequently much confusion is avoided and the work better done.

In carrying out the order the menu should be strictly followed, in fact, it must be an obliga- tory rule to do so.

Making out the bills of fare Is the duty of the head cook, who composes and writes them according to the latitude he enjoys and the resources he has at hand.

BILLS OF FARE FOR DINNER.

Should the menu be intended for a dinner including ladies, it must be composed of light, fancy dishes with a pretty dessert; if, on the contrary, it is intended for gentlemen alone, then it must be shorter and more substantial. If the dinner be given in honor of any distinguished foreign guest, then a place must be allowed on the menu to include a dish or several dishes of his own nationality; avoid repeating the same names in the same menu. Let the sauces be of different colors, one following the other.

Also vary the color of the meats as far as possible, from one course to the other. Offer on the menus all foods in their respective seasons, and let the early products be of the finest quality (consult a general market list to find the seasonable produce), and only use preserved articles when no others can be obtained.

If the menus are hand written they must be very legible.

Menus are indispensable for service a rAmericaine; there should be one for each guest, for as

2 THE EPICUREAN.

no dish served from the kitchen appears on the table, every one must be informed beforehand of what the dinner is composed, and those dishes that are to follow each other.

Menus must be both simple and elegant, and of a size to allow them to be easily placed in the pocket without folding, as it is the general desire to keep the bill of fare of a dinner at which one has assisted.

A few important observations necessary to bills of fare and their classification are here given:

OYSTERS ON THE HALF SHELL.

Oysters appear on the menu the same as in the Russian service; on French bills of fare they do not mention them. Suppress oysters in every month not containing the letter R, such as ; May, June, July and August, and serve Little Neck clams instead.

SOUPS.

Soups are served after the oysters. One clear and one thick soup should be selected but if only one is needed, give the preference to the clear soup.

HORS-D\EUVRE, SIDE OR LIGHT DISHES.

Hot hors-d'oauvre are, generally, timbales, croustades, cromesquis, palmettes, mousselines, bouchees, cannelons, cassolettes, rissoles, etc. With the same course serve cold side dishes, such as olives, radishes, canapes, caviare, pickled tunny, anchovies, etc.

In the French service, the fish and the solid joints come under the head of releve"s or removes. In the American and English service, first comes the fish, then the removes.

FISH.

If the fish be boiled or braized, add potatoes to the menu; if broiled or sauted, some cucumber salad; and, if fried, serve plain or with a light sauce.

REMOVES OR RELEVES.

The releves or solid joints are composed of saddles, eiiher of veal, mutton, lamb, venison and antelope, or else beef tenderloins or middle short loins. Turkey, goose, capon, pullets, ducks, etc., may be served, accompanied by one or two vegetables.

ENTREES.

Place on the bill of fare first the heaviest entree, and conclude with the lightest; they must be previously cut up so as to avoid carving. No fish figures in the American service as an entree, but terrapin or crabs may be allowed; also lobsters, shrimps, frogs, croquettes, etc.

Each entree should be accompanied by a vegetable, served separately, except when it is one of those described above, such as terrapin, etc.

PUNCH OR SHERBETS.

A punch or sherbet is always served after the entrees and before the roast; do not make an extra heading on the menu for these, only placing them on a line by themselves, for instance: Roman punch or American sherbet.

ROASTS.

Roasts are served after the sherbet; a game roast is usually preferred, but poultry, either truffled or not, may be substituted: such as turkey, capon, pullet, duck, guinea-fowl, squabs, etc.; also roasted butcher's meat; but game is usually considered to be more choice.

COLD DISHES.

Cold dishes come after the roast, and before the hot dessert; they are served with green salads; terrines of foies-gras and boned turkey are also served as a second roast. (In the French service these cold dishes are classified as the last entree.)

HOT SWEET DISHES OR ENTREMETS.

These appear after the roast; they are composed of puddings, crusts, fried creams, fritters, pancakes, borders, omelets, and souffles, and form a separate course by themselves.

COLD SWEET DISHES OR ENTREMETS.

The cold sweet entremets come after the hot and are composed of jellies, bavarois, creams, blanc-manges, rnace'doines, charlottes and large cakes, and form another course.

DESSERT.

After the cold entremets come the dessert, composed of cheese, fresh fruits, preserved fruits, cakes, jams, dried fruits, candied fruits, bonbons, mottoes, papillotes, victorias, pyramids, frozen puddings, plombieres, ices, ice cream and small fancy cakes, then the coffee and cordials.

TABLE SERVICE.

SERVICE OP WINES AND CORDIALS (Service des Vins et Liqueurs).

The steward must inform and specify to the butler the wine to be served at each separate course. However important the dinner may be, still decanters of ordinary red and white wine must be placed on the table. The selection of the finer wines is the host's duty, he making bis choice when ordering the bill of fare.

The steward's duty is to see that the wines are served at a proper temperature.

All white wines must be served cold.

Sherry and Xeres cool.

Bordeaux between 55 and 60 degrees, Fahrenheit, according to its growth.

Burgundy between 50 and 55 degrees.

Champagnes, cold or iced, or in sherbets.

Dessert wines cool.

For choosing wines consult the table on wines of Delmonico's cellar. (No. 3709.)

Russian Sideboards. — Absinthe, Vermuth Bitters, Kumrnel, Mineral Waters, including Apol- linaris, Clysmic, St. Galmier and Vichy.

FIRST SERVICE.

With Oysters. — Sauterne, Barsac, Graves, Mont Kachet, Chablis.

After the Soup. — Madeira, Sherry or Xeres.

With Fish. — (Rhine wines) Johannisberger, Marcobrunner, Hochheimer, Laubenheimer, Lieb- fraumilch, Steinberger. (Moselle) Brauneberger, Zeltinger, Berncasteler.

With Removes. — Cote St. Jacques, Moulin-a-vent, Macon, Clos de Vougeot, Beaune.

With Entrees. — St. Emilion, Medoc du Bordelais, St. Julien. Dry champagnes for certain countries.

Iced Punches and Sherbets, Rum, Madeira.

SECOND SERVICE.

With Roasts. — (Burgundies) Pommard, Nuits, Gorton, Chambertin, Romance Conti.

Cold Roasts. — Vin de Faille, Steinberger.

With Hot Desserts. — (Bordeaux) Chateau Margaux, Leoville, Laffitte, Chateau Larose, Pontet- Canet, St. Pierre, Cotes de Rhone, Hermitage and C6te-R6tie. (Red Champagne) Bouzy, Verzenay, Porto Premiere.

THIRD SERVICE.

With Dessert. — (Burgundy) Volnay, Mousseux. (Champagnes) Delmonico, Roederer, Ros6 Mousseux, Pommery, Cliquot, Perrier-Jouet, Moe't, Mumm.

Wine Liquors. — Muscatel, Malaga, Alicante, Malvoisie of Madeira, Lacryma Chris ti, red and white Cape, Tokay, Constance, Schiraz.

Cordials. — Curacoa, Kirsch, Cognac, Chartreuse, Maraschino, Prunelle, Anisette, Benedic- tine.

Beers. —Bass' Ales, Porter, Tivoli, Milwaukee.

THE EPICUREAN.

WINES AND LIQUOES USUALLY GALLED TOR (Vins et Liqueurs Gfoeralement Servis).

A DINNER OF AMERICANS.

EECEPTION-ROOM.

Sherry, Bitters,

DINNER WINES.

Haut Sauterne, Amontillado, Sherry,

Perrier-Jouet Brut,

A DINNER OF FRENCHMEN.

RECEPTION-ROOM.

Sherry and Bitters, Vermuth,

DINNER WINES.

Graves, Xeres, Lafaurie, St. Pierre,

Beaujolais, Liquors.

A DINNER OF GERMANS. No wines or mineral- waters in the reception-room.

DINNER WINES.

Niersteiner, Sherry, Hochheimer, St. Estephe,

Pommery Sec. Beaune, Liquors.

American service, like the Russian, must be served quickly and hot. As easily understood by the following card, a dinner of ten minute intervals can be served with fourteen courses in two hours and twenty minutes and if at eight minute intervals, in one hour and fifty-two minutes, the same as an eight course dinner of ten minute intervals will take one hour and twenty minutes, so at eight minute intervals it will take one hour and four minutes.

Cocktails.

Barsac, Pontet Canet,

Liquors.

Absinthe.

Yellow Cliquot,

1 2 8 4 5 6 7 8 9 10 11 12 13 14	Figure 1 — 36 covers. 10 minutes. 2 hours 20 8 minutes. 1 hour 51.	Figure 2—24 covers. 10 minutes. 2 hours 10. 8 minutes. 1 hour 44.	Figure 3—16 covers. 10 minutes. 2 hours. — 8 minutes. 1 hour 36.	Figure 4 — 12 covers. 10 minutes. 1 hour 50. 8 minutes. 1 hour 28.
Oysters. 2 Soups. S. D. hot and cold. 2 Fish, potatoes. 1 Remove, vegetables. 1 Entree, vegetables. 1 Entree, vegetables. 1 Entree, vegetables. 1 Punch. 1 or 2 Roasts. 1 or 2 Colds, salad. 1 Hot sweet dessert. 1 or 2 Cold sweet des'rts ( 1 or 2 Ices. { Dessert.	Oysters. 2 Soups. S D. hot and cold. 1 Fish, potatoes. 1 Remove, vegetables. 1 Entree, vegetables. 1 Entree, vegetables.	Oysters. 2 Soups. S. D. hot and cold. 1 Fish, potatoes. 1 Remove, vegetables. 1 Entree, vegetables. 1 Entree, vegetables.	Oysters. 2 Soups. S. D. hot and cold. 1 Fish, potatoes. 1 Remove, vegetables. 1 Entree, vegetables. 1 Entree, vegetables.
1 Punch. 1 Roast. 1 Cold salad. 1 Hot sweet dessert. 2 Cold sweet desserts. ( 2 Ices. \| Dessert.	1 Punch. 1 Roast, salad.	1 Punch. 1 Roast, salad.
1 Hot sweet dessert. 2 Cold sweet desserts. ( 2 Ices. j Dessert.	1 Hot dessert.
( 1 Ice. ( Dessert.
1 2 8 4 5 6 7 8 9 10 11 12 18 14	Figure 5—10 covers. 10 minutes. 1 hour 42. 8 minutes. 1 hour 20.	Figure 6 — 8 covers. 16 minutes. 1 hour SO. 8 minutes. 1 hour 12.	Figure ~ — 6 covers. 16 minutes. 1 hour 20. 8 minutes. 1 hour 10.	Figure 8 — 4 covers. 10 minutes. 1 hour 10. 8 minutes. 56.	Figure 9 — 4 covers. 10 minutes. 1 hour. 8 minutes. 48.
Oysters. 2 Soups. S. D. hot and cold. 1 Fish, potatoes. 1 Remove, veg'bles. 1 Entree, veg'bles.	Oysters. 2 Soups.	Oysters. 1 Soup.	Oysters. 1 Soup.	Oysters. 1 Soup.
1 Fish, potatoes.	1 Fish, potatoes.	1 Fish, potatoes.	1 Fish, potatoes.
1 Entree, veg'bles. 1 Entree, veg'bles.	1 Entree, veg'bles.	1 Entree, veg'bles.	2 Entree, veg'bles.

1 Punch. 1 Roast, salad.	1 Punch. 1 Roast, salad.	1 Punch. 1 Roast, salad.	1 Punch. 1 Roast, salad.
1 Roast, salad.
1 Hot sweet dess'rt.	1 Hot sweet dess'rt.	1 Hot sweet dess'rt.

( 1 Ice. \| Dessert.	( 1 Ice. ( Dessert.	( 1 Ice. \ Dessert.	j 1 Ice. i Dessert.
Dessert.

TABLE SERVICE. 5

THE DINNER TABLE, RECEPTION TABLE SERVICE AND WINES. (Le Convert, Reception,

Service de Table et les Vins.)

TABLE SERVICE FOR TWENTY-FOUR PERSONS.

An oblong shaped table is preferable for a large dinner party, the feet being less incommo- dious; it must at least be six or seven feet wide and twenty-two feet long, with rounded ends. This shaped table is most generally used, although some prefer round, or horse-shoe ones, or an oblong with square ends, and many other fanciful shapes, depending entirely on the size of the room and the taste of the host.

Tables can be lengthened according to the number of seats desired ; the space allowed for each guest is, for a square table with square ends, two feet apart between each plate; when the ends are curved, the space for the corners must be twenty-two inches apart, and if entirely round, twenty inches.

Cover a table twenty-two by seven with a felt cover made for the purpose, then over this lay a tablecloth twenty-four feet long and eight or nine feet wide, being careful that it is exceedingly white and smooth, having no creases whatever.

Fold a well starched, large napkin, pinch it triangularly, and place it in the center of the table; have twenty-four smaller napkins also well starched, folded and pinched, and place these at the edge of the table and on each one set a plate with another napkin on top, folded either shaped as a boat, a tulip, or any other pretty design, or else the napkin may be simply folded square.

The bread is placed either under the folds or in the center of the napkin, according to the manner in which it is displayed, or on a small plate to the left of the cover. Another way is to place the bread in front of the napkin.

On the left of each plate, lay a table fork and also a fish fork.

On the right set a table knife, a silver fish knife, a soup spoon, also a small fork for oysters or Little Neck clams

In front, but slightly toward the right of each plate, set a small individual salt-cellar. The double silver pepper castors containing black and red pepper are distributed two on each side, and two at each end of the table, with eight single ones between the double ones.

Glasses are placed in a semi-circle either in front of the plate or else on the right; arrange these according to the courses to be served. First, water glass; second, white wine; third, sherry; fourth, Rhine wine; fifth, champagne; and sixth, Bordeaux.

Before serving the entrees remove the white wine, Sherry and Rhine wine glasses and replace them by fine Bordeaux and Burgundy glasses. Glasses intended for dessert wines and liquors, are only put on the table with the dessert.

THE CENTER LINE OF THE TABLE.

In the center of the table have a large piece of silverware decorated with plants, ferns and natural flowers, or else a high vase or simply a basket of flowers. These baskets or other decora- tions may be filled with one, or several kinds of variegated flowers, mingling red and white, scarlet and lilac, or Parma violets, or tulips and orchids, these produce a brilliant effect. (The entire house, staircases, halls, etc., may also be decorated with plants, palms, lemon and orange trees, or rubber plants. Mantels and mirrors to be also wreathed with flowers, or else scattered about in clusters, and have hanging baskets tastefully arranged in prominent corners, so as to add to the general beautiful effect.)

On each side of the center piece and on the center line have two prettily arranged baskets con- taining seasonable or hot-house fruits; on each side of these, set an ornamental piece, either made of nougat, gum-paste or sugar candy, or should these high pieces not be desirable, others may be substituted either of bronze, or else stands covered with flowers, etc.

On each end of these pieces set either candelabras or lamps, and beyond these high stands of graduated tiers filled with bonbons, cornucopias, Victorias, bonbon boxes, etc., all of them form- ing the center line of the table. Around this line, and at about twenty to twenty-four inches from the edge, draw a line the same shape as the table, and on this place decanter stands for decan- tered wine; two for sherry, four for white wine, and four for red Bordeaux, making ten in all, and the same quantity of decanter stands for decanters containing water, or instead of ten, twenty- four smaller ones may be substituted, one for each person.

Place at intervening spaces, two compote dishes with stewed fruits, four stands for small fancy cakes, two compote dishes for candied or dried fruits, nuts, etc., or else fresh strawberries, raspberries or mulberries, if in season, a saucerful for each person, and finish by interlacing through these dishes as well as the decanters, strings of smilax or any other pretty creeping vine,

6 THE EPICUREAN.

following around about twenty-four inches from the edge of the table; set into this verdure at various parts, clusters of natural flowers. A table arranged according to this description will be found to have a most charming and pleasing effect.

The diagram of the table should be obtained, and have the names of each guest tastefully written on fancy cards ; lay one of these on the right hand glass of each person, in a promi- nent manner so that it can be read from a distance which will greatly facilitate the seating of the guests. Procure bouquets of flowers for the ladies, set in fancy vases, tying them with ribbons, and having a pin attached to enable them to fasten them on to their dresses; gentlemen's button- hole bouquets should also be placed in vases. All these flowers must be in front, but slightly toward the left of each person.

The bills of fare or menus should be placed on the left side, either in silver stands (Fig. 197), or set beside the plate.

Tne host should always be seated so as to face the door leading into the dining-room. The hostess on the other end of the table directly opposite, their respective seats being at the top and bottom of the table. The seat of honor for a lady is on the right hand of the host, and naturally on the right hand of the hostess for a gentleman. The left hand may also be utilized as seats of honor but of minor importance. A dining room should be kept at a comfortable temperature. The sideboard should be placed at one side of the table, and on this or in the drawers and com- partments everything must be arranged in thorough order so as to have them handy, thus avoiding all confusion during dinner.

The entire dessert service including wines to be arranged tastefully on the sideboard, giv- ing a very pretty effect to the room. A service table must either be in the dining-room behind a screen or in a pantry close by; it must contain one or several carving boards, sundry knives and forks, ladles, chafing dishes, etc. The service must be rapid and the dishes served hot; avoid having anything cooked in advance except the large pieces. Entries and all smaller dishes should be prepared according to their successive order, as the dinner progresses, at an interval of two or three courses, which means about ten or twenty minutes apart. A good steward can always manage to protract the dinner in case the cook is behind time, but it is his duty to inform those in the kitchen at least ten minutes beforehand so as to prevent any possible delay; he must also have a duplicate bill of fare from the kitchen identical with the one on the table, and classified accord- ing to the service, so as to be able to consult it in order to know exactly which dish follows the other.

When the dinner is ready, the steward must place his help in their respective posi- tions, and give them final instructions regarding their duties; they should be attired in dress suits, white ties and gloves, and wear no jewelry whatever. In order to serve a ceremonial dinner for twenty-four persons, it will require: a steward, a butler, a carver and six waiters; carefully intrusting the care of the wines to the most intelligent, and the carving to the most expert; the remaining six being for the special table service, they must remain in their respective places to be at the call of the guests should their services be required.

RECEPTION.

The gentlemen are to be received by a waiter, who before introducing them into the reception room, takes their overeoats, canes, hats, umbrellas, etc., leaving these articles in a place set aside for this purpose, near the reception room, then hands each gentleman an envelope addressed to himself in which there will be found a card bearing the name of the lady he is to escort to the dining-room, and who is to be seated on his right hand during dinner.

Two other waiters attired in full dress, introduce the gentlemen into the reception room ad- joining the dining-room, the doors to the latter being closed; in the reception room there should be a small Russian buffet, or simply serve some sherry, Xeres, bitters, vermuth and absinthe, to be handed round on trays to each guest as he arrives.

It is absolutely necessary to have a lady's maid to receive the ladies, lay aside their outer gar- ments, or any article they may desire to confide to her care; these must be arranged in such a manner as to be easily returned to their respective owners.

The maid must remain and wait, in order to be continually at the disposal of the lady guests.

"When all the invited guests have arrived and been duly introduced, the dinner hour having struck, the steward opens the dining-room doors bows to the host, this being the signal to an- nounce that dinner is served.

The hostess enters the dining-room first, on the arm of the gentleman in whose honor the din- ner is given, followed by the other guests, the host being last. Each one sits down at the seats indicated on the cards, and when all are comfortably seated the dinner begins.

TABLE SERVICE. 7

The service must be performed silently, a look alone from the steward sufficing for each man to do his duty. Every article handed round must be on a silver salver.

THE SERVICE.

Oysters. — Little Neck clams are passed around, beginning on one side by the lady on the right and the other side by the gentleman on the right, these being the most distinguished guests ; change this method at each course, those being served last before, being the first now.

The butler will pour out the Chablis, stating the name of each wine he serves.

Soup.— There are usually two soups to select from. While serving green turtle offer at the same time lemon cut in quarters.

Sherry should be served with this course.

Side Dishes. — Pass hot hors-d'oeuvre ; these are served on warm plates. Serve the cold hors d'oeuvre at the same time, and should the guest prefer the latter, remove the hot plate at once and substitute a cold one for it.

Sherry or Xeres should accompany this course.

Fish. — If there be two kinds of fish, offer the selection, and pass round the one preferred; should it be boiled or braized fish, have potatoes served at the same time; if broiled or sauted thinly sliced seasoned fresh cucumbers must accompany it, and if fried fish such as whitebait, serve with thin slices of buttered brown bread and quarters of lemon.

Serve Rhine wine or white Bordeaux.

Removes or Solid Joints. — The removes may be placed on the table before being taken off for carving; if it be a saddle of venison, it should be cooked rare, passing currant jelly at the same time. A saddle of mutton must also be rare and very hot; it can be cut lengthwise at an angle in thin slices or across, although the first way is preferable; serve both these on very hot plates, and have one or two vegetables accompanying them.

Serve champagne.

Entrees. — The entrees must be served one after the other without placing them on the table beforehand; they must be served on hot plates with one vegetable for each entree, to be either passed round separately or else carefully laid on the same plate, unless it is desired that they be dressed; in this case dress and present to each guest. Serve Bordeaux at the first entree, and an extra quality of wine at the last ; continue serving champagne to those who prefer to drink it until the roast.

INTERVAL. — SECOND SERVICE.

Iced Punch or Sherbet. — Should there be no ladies present, cigarettes can be handed round at the same time. Remove the two white wine and sherry glasses, and replace them by those used for Burgundy, also remove the cold side dishes. Ten to fifteen minutes must now be allowed between the courses.

Roasts. — The roast may be displayed on the table before carving, this being frequently requested by epicures; should there be several roasts, carve them all at the same time and pass them round according to desire, adding a little watercress for poultry, and should there be can- vas-back duck, let currant jelly and fried hominy be served with also a mayonnaise of celery.

Serve the Burgundy from bottles laid flat in baskets (Fig. 767) holding the basket in the right hand and a white napkin in the left.

Cold. — Serve the cold dishes after the roast, these to be either goose livers (foies-gras) with truffles or boned turkey. The foies-gras must have a spoon to remove it with, and the boned turkey be cut into thin slices, and offer both to the guest at the same time, accompanied by green salads.

Serve Johannisberg or Vin de Faille.

Now remove everything from the table with the exception of the dessert, and to avoid using a brush lift up the extra napkins in front of each person, folding them in two so that the table is neat and clean without being obliged to use a brush or scraper. Lay the dessert plates on the table, and continue the service for the hot dessert.

Hot Sweet Entremets. — Make a distinct service for the hot entremets, then serve the cheese.

Serve a fine Laffitte Bordeaux.

Cold Sweet Entremets. — Make another service for the cold entremets and ices.

Dessert. — Instead of serving the cheese after the hot entremets it may be done now, which is in fact its proper place; pass around the fresh fruits, stewed, candied and dried fruits, bonbon cases, bonbons, mottoes, ices, strawberries and raspberries with cream when in season, passing cakes around at the same time.

THE EPICUREAN.

Serve Madeira wine, Muscatel and Frontignan, also plates of salted almonds.

CONCLUSION OF THE DINNER.

It is now time for the hostess to bow, push back her chair and prepare to rise, this being a signal for the ladies to retire: after they have returned to the drawing-room, coffee is passed round on a salver containing spoons, hot water, sugar and cream. A few moments later another waiter comes forward with an empty tray to remove the cups the ladies hand him.

The gentlemen partake of their coffee in the dining-room; at the same time servp them Kirsch, brandy, chartreuse, cigars and cigarettes. The doors are closed and the ladies and waiters have re- tired so as to allow the gentlemen more freedom to talk among themselves, still it will be necessary to enter the drawing room and dining-room occasionally in order to see whether anything be needed so as to avoid being called as much as possible.

After half an hour or so, the gentlemen will rejoin the ladies in the drawing-room and then tea is served. The tea service is accomplished by passing around on trays, tea, sugar, hot water, cream, cups, spoons and slices of lemon. A few moments later another waiter removes the empty cups on a tray.

After the tea the service is considered to be ended.

FRENCH SERVICE (Service a la Tranpaise).

There are two different services in use: The French and the Russian.

Although recognizing the priority of both of these services, it will be well to mention the dif- ference existing between them and the English and the American service; first, they differ in the classification of the bills of fare and certain changes in the table service, these alone are sufficient to be interesting.

The old style of French service threatens to disappear entirely and is rarely used, except on very rare occasions.

The three services placed on the table, one after the other, had certainly the advantage of displaying the culinary labor as well as the most variegated and rare products by exhibiting them in all their profuseness. But the great inconvenience is the preparation of dishes beforehand in the kitchen in order to have each service ready at once and to keep them hot in heaters before beginning to serve the dinner.

The dishes for the first course are placed on tne table in chafing dishes provided with covers, to be lifted off when the guests are seated, and left on the table till ready to be carved.

Of course this inconvenience is somewhat remedied by keeping the heaters and chafing dishes at a given heat, and there must be placed near the table, either behind a screen in the dining- room or else in an adjoining pantry, a bain-marie with all the necessary sauces required for the

TABLE SERVICE. 9

dinner, and as soon as the meats are carved, each one is to be covered with its respective sauce before being handed around.

But notwithstanding all possible care and attention the entrees are apt to lose much of their finer qualities by the very act of being cooked and dressed beforehand, then kept hot in these heaters or chafing dishes.

Still this could scarcely have been the sole cause for abandoning the old system, for it con- tinued in usage for several centuries. "We are, however, obliged to recognize that first-class families have ceased to make a display of the great luxuriousness indulged in, in the past; to-day they are more restrained, the help less numerous and the chief cook frequently alone with one kitchen assistant, having no longer an extra man for pastry, confectionery and ices. The chef himself must see to the preparation of the pastry, ices and desserts. There is now scarcely to be found any house where for twelve persons they employ a chef, an assistant and a pastry cook and the remainder of the help corresponding to this great amount of luxury.

The bills of fare are simpler; instead of dressing and arranging the service on the table itself, many houses have a mixed service; this is made by presenting the dishes on the table, then removing them to be carved.

The general desire of the day is to dine quicker; taste changes with the fashion. The old French service is fast disappearing, and as it becomes more simple it gradually evolves into a mixed Russian and French service.

FRENCH SERVICE FOR 24 PERSONS (Service a la Frangaise pour 24 Converts).

The first service is composed of hors-d'oeuvre (side dishes), two soups, two removes, four hot entries, or two cold and two hot entrees.

Remove the cold hors-d'oeuvre; serve the punch or sherbet.

The second service is composed of two roasts to take the place of the removes; four entremets, two being of vegetables, one hot sweet entremets and one cold; these to replace the entrees; two entremets cakes to take the place of the cold entrees.

Prepare the table for the dessert.

The third service, or dessert, is composed of two shelved stands filled with bonbons, victorias, bonbon boxes, cossacks, two low stands or drums containing small fancy cakes, two basketfuls of fresh fruits, two assorted compotes, one orange jelly, one Bar-le-Duc jelly and two cheeses; two fancy pieces of nougat or candied sugar to replace the entremets cakes.

The wines should be selected and served as indicated in another chapter, according to the taste and desire of the host.

FRENCH SERVICE, DINNER FOR 24 PERSONS-TO SET THE TABLE (Service a la Fra^aise,

Diner de 24 Converts— Le Convert),

The table must be sixteen to eighteen feet long and six to seven feet wide, with rounded cor- ners, covered with a table-cloth and having exactly in the center a high stand or epergne, or piece of silverware or bronze, filled with flowers. Continue the middle line with candelabras or lamps; leave a place for the chafing dishes and between these arrange the cold hors-d'oeuvre. Set the plates, the glasses to form a semicircle in front; the spoons and knives on the right and the forks on the left.

Commence serving the most honored guest on each right side, and begin each separate service at the person served the last.

All the dishes intended for the table should be dressed tastefully and the edges decorated with open- worked noodle borders; the meats laid symmetrically, the borders to be neither too high nor too much spread so that the dish covers can fit on easily; light bread borders can also be used.

Decorate the meats with trimmed hatelets just before olacing them on the table.

NECESSARY MATERIAL FOR 24 PERSONS (Materiel Nfcessaire ponr 24 Converts).

Let the china, glassware, silver, cutlery and linen be as much alike as possible, have the glasses all plain or cut of the same pattern and shape; the china either all white, colored or gilt; the linen plain or damasked with large or small designs.

The plates must be changed at each service as well as the knives and forks, they must be

10

THE EPICUREAN.

washed immediately and used again for the following services, otherwise there will be as many knives and forks needed as plates, consequently far more material.

24 soup plates. 24 dessert knives and forks.

24 side-dish plates. 72 large forks.

72 dinner plates. 72 steel knives.

48 dessert plates. 24 silver or gilt knives.

24 soupspoons. 24 side-dish knives and forks.

24 coffee after-dinner cups. 24 coffeespoons

Small salt cellars and pepper casters, one for each person.

12 radish dishes for 24 persons.

A glass or silver knife rester for each person.

8 silver toothpick holders.

24 wine decanters and water bottles.

2 soup tureens.

2 chafing dishes and covers for removes.

4 chafing dishes and covers for entrees.

2 chafing dishes and covers for roasts.

24 water glasses.

24 Chablis glasses.

24 Bordeaux glasses.

24 Frontignan glasses.

24 fine Bordeaux glasses.

2 shelved stands.

2 silver baskets for fruits.

2 drums for fancy cakes.

2 dishes for jellies.

2 dishes for cheese.

4 compote stands.

4 dishes and covers for vegetables.

2 dishes for cold entrees.

24 sherry glasses.

24 Burgundy glasses.

24 liquor glasses.

24 Champagne flutes or goblets.

24 punch or sherbet glasses.

Fine Baccarat glass is the handsomest; keep in reserve glasses of all kinds in case of an accident.

The oil and vinegar caster, as well as the mustard pot, are to be passed around according to necessity.

KUSSIAN SERVICE (Service & la Eusse).

The habit we have of eating everything very hot and very fast comes to us from the " Russian service:" it differs from the French service in the very fact that nothing hot appears on the table, everything is cut up as needed, either in the kitchen or pantry. The carving should be performed

TABLE SERVICE. 11

very neatly, having all the pieces of even size and placed at once symmetrically either in a circle or straight row on dishes for ten or less persons, then passed round to the guests, who help them- selves or are helped, according to their wish.

As for the solid joints, removes or roasts, they can be served precisely the same, or else laid on very hot plates and handed directly to each guest. There must be a sufficiency of every kind of entree to serve for every person present. Should there be several and a variety of roasts and only one service required, then carve a third part of each one, or more of one than the other if certain dishes seem to be preferred. If there be several removes the same course can be pursued. As soon as one course is being passed around, the following one should be brought from the kitchen so that the dinner can be served uninterruptedly and eaten while hot and palatable.

The cold meat pieces may be dressed and arranged on the table the same as the candelabras, silverware, bronze vases and flower baskets, all of these to be in the center line of the table, leav- ing eighteen inches of space uncovered between the end of the line and the edge of the table; between this center line and the edge draw a round or oval or any other desirable shape at eigh- teen inches above the edge. If there be two cold meat pieces lay them on the sides of the table and in the center of the line, and if four, then two at the sides and two at the ends in the center, if eight then have four at the corners between the sides and ends on the eighteen-inch line above the edge; finish to decorate this line with cold sweet dishes, baskets of fresh fruits, shelved stands filled with bonbons, cossacks, Victorias, drums containing small fancy cakes, competed dried fruits, etc., all these ornaments give the table a charming effect and should be arranged before the guests enter the dining-room.

The straight line alone and the cold meat pieces can be also arranged, finishing at eighteen inches from the edge with garlands of leaves and flowers instead of the dessert, and when ready to serve the cold pieces, take them off and replace them by the taller desserts, shelved stands and drums, ranging the others here and there, half on either side of the table between the middle line and the flowers.

Hot sweet entremets are always served as extras or " flying dishes," after the vegetables.

The service is far less sumptuous and elegant than the French one, yet it pleases many and is very fashionable at the present time. The remainder of the service is exactly like the French.

The old-fashioned bills of fare for the Russian service were classed differently to those of to-day; further on they will be found in great variety, appertaining to different epochs and a selection can be made of those most suitable; the service remains invariably the same, the only change being in the bill of fare.

It is the custom in Russia to serve the iced punches or sherbets after the fish, but it is cer- tainly preferable to wait until the entrees are removed.

SUPPER. (Le Souper.) " To sleep easily one must sup lightly." SUPPER BUFFET.

Supper buffets are dressed on tables twelve to twenty feet long by four to five feet wide ; larger or smaller according to the number of guests and the richness of the bill of fare. Be careful that every article on the table shows to the best advantage, arranging each dish in a tasteful manner, yet observing certain indispensable rules so to facilitate the service that the buffet can be replen- ished and the dishes removed without the slightest confusion. The warm dishes should be served continuously without any delay and only a few at the time. Place a large piece of silverware in the center of the table to contain fruits, following the middle line on the length, then two large bas- kets of flowers and two pieces either of nougat or sugar, both ornamented with candied fruits, then two large cold-meat pieces and two stands filled with bonbon boxes, mottoes, victorias and bonbons, afterward two candelabras, and two entremets cakes to finish. In the front place a decorated salmon, behind on the other side of the center line stand the tenderloin of beef, and on each side of the fish and tenderloin, two medium-sized meat pieces, then the drums or high stands filled with small cakes. After this the small cold entrees, such as sandwiches and small rolls filled with rillettes; at each end of the table arrange the chicken and lobster salads. On one end of the table have plenty of material handy (according to the importance of the bill of fare), for hot service; have plates, soup tureens and chafing-dishes; behind, near the tenderloin of beef, put the ices, jellies and charlottes.

These suppers are usually served after the first part of the dancing order is finished between

12 THE EPICUREAN.

<

eleven o'clock and one in the morning. Frequently small tables are used when there is sufficient room; these are generally reserved for the ladies.

HOT DISHES.

First part. — The soup is either consomme in cups, or barley cream, or rice and almond milk. These must be perfectly clear in order to serve them in cups the same as the consomme.

Oysters prepared in different styles: Fricasseed, Hollandaise, Bechamel, poulette, Viennese, crawfish sauce, etc.; oysters fried or stuffed, small bouchees filled with salpicon, chicken or game croquettes, sweetbreads, lobster, etc., Timbales and mousselines; terrapin, Maryland or Newburg for white, Baltimore and Maryland Club for brown; red-head ducks and canvas-back, also quails and squabs and sometimes deviled crabs, stuffed lobsters, scallops a la Brestoise or frog croquettes.

COLD DISHES.

Second part.— Decorate the table with hors-d'oeuvre composed of radishes, olives, celery, anchovy toasts etc.

Large pieces such as a richly decorated salmon, a tenderloin of beef garnished with vege- tables, boned turkey and capon, ham stuffed with pistachio nuts and truffles, a suckling pig, a boar's head, large dishes of turkey and capon, truffled or otherwise. Volieres of peacock, young swans, pheasants and guinea fowls ornamented with their natural feathers, large terrines of Stras- burg foies-gras, woodcock, snipe, reedbirds, quails, leverets, veal kernels and game " pains," en damier; bastions of roast game on croutons and garnished with fresh water-cress, pyramids of lobsters and crawfish and truffles.

There are a great variety of elegant entrees, and among others the following ones may bo selected:

Aspics of all kinds, red beef tongue, foies-gras, fillets of chickens, oysters, etc. ; white and brown chaufroids of partridge and chicken, also ravigote ducks, galantines of chicken, cream of pigeons, squabs and quails covered with chaufroid and decorated with black truffles and very green pistachio nuts; smoked and unsmoked tongue well glazed and dressed pyramid form; lamb chops au vert pre, ballotines of quails and squabs, ducklings pear shaped and thrushes a la Perigord; terrines of Nerac and ducks' livers a la Toulouse and young rabbit a la mode de Rouen; pains of chicken or game. Entrees of larks and reedbirds, chicken mayonnaise; lobster, shrimp, crab and salmon salads, also salad a la Russe, and at equal distances have plates of small breads garnished with rillettes and fine sandwiches.

Select from all this gastronomical wealth those dishes liable to satisfy the appetite and at the same time make a beautiful display on the table.

SWEET ENTREMETS AND DESSERTS.

Third part. — Intersperse among the cold dishes, liquor and fruit jellies, bavarois, " pains" of rice puddings, blanc-manges and charlotte russes, assorted creams and crowns, waffles filled with whipped cream, macedoines, assorted large dessert cakes, and timbales of waffles, brisselets and wheelbarrows of small meringues with flowers or fruits, horn of plenty and Sultan vases, cherry baskets, high mounted pieces of gum paste, royal icing, nougat, sugar candy, marchpane and almond paste. Fancy variegated ices, such as virgin cream and biscuit glace, tutti-frutti, Monte- limar, Neapolitan, harlequin, bombs and delicious creams with nuts; parfait with coffee and burnt almond cream, chestnut mousse and souffles sabayon; sponge and plombiere with fruits, Nesselrode puddings and fiori di latte; pineapple water ices and Favart souffles; fresh, seasonable and hot-house fruits; compotes of fruits, small fancy cakes, Genoese cakes and others iced; bon- bons, Victorias, cornucopias, Cossacks, mottoes and bonbon boxes.

This third part of the menu is certainly the prettiest and most coquettish, and with these lux- uries ends the selection of dishes from which an elegant table may be set.

Drinks. — Champagne, Bordeaux, Burgundy, wine punches, lemonades, grenadine and syrups of raspberry, currant or orgeat, coffee or tea.

AMBIGU.

A meal usually offered cold without any soup, and set on a table where removes are served at the same time, also entrees, side dishes and sweet desserts, and in which the service is blended into one, for no dishes are to be removed. Certain breakfasts, hunting luncheons, and supper? served in the midst of a ball, are also all called ambigu.

TABLE SERVICE. 13

SERVICE FOR LUNCHEONS.

Lunch is a small repast indulged in between breakfast and dinner. This meal is called lunch in English, in French gouter or taste, because it is less heavy than the others, and, as generally very little is eaten, it is only tasted. In France this old custom only exists in country towns where breakfast is very matinal; the English and Americans also lunch, for they breakfast early and only dine toward six or seven o'clock, therefore lunch is an indispensable meal with them. Larger and more ceremonious luncheons are frequently served; these are called " dinner luncheons," and many bills of fare for their preparation will be found later on. For family luncheons there are generally served cold meats, light entries, sandwiches, pastries, ices, preserves, etc.,

LUNCHEON FOR LADIES AND GENTLEMEN, OR FOR LADIES ONLY, OR

GENTLEMEN ONLY.

FOR LADIES ONLY.

Although set with more simplicity than the dinner table, nothing elegant must be lacking; in the center of the table place a flower decoration, either a double cornicopia, or a boat, or two dossers set back to back, or a vase, or a temple, etc. , according to the reason the lunch was offered to the guests. On each side place a piece made of nougat, one of spun sugar, and at each end a high stand on tiers filled with bonbons, Victorias, mottoes, etc.

At eighteen or twenty-four inches from the edge, according to the width of the table, draw a line the same shape as the table and lay on this decanters of white and sherry wines, also water decanters, one for every two persons; two fruit dishes, four containing small fancy cakes, and TWO of dried fruits. Set semicircular around each plate as many glasses as there are wines; on the right hand lay a card bearing the name of the guest, and on the left a dress or buttonhole bou- quet and the menu standing against the flower vase. Decorate the sideboard with the dessert service; carve the meats near the dining-room, and see that everything is served very hot. Let the wines be of a proper temperature, and specify each one while serving it; as soon as every- thing is in complete order, open the doors and bow, which means that the lunch is ready, and the guests may assemble in the dining-room to take their places at the seats designated on their cards, f he service begins the same as the dinner and continues likewise until the coffee is served, when the ladies retire to the drawing-room to partake of theirs, to listen to music, or to withdraw unceremoniously.

If the lunch should be intended for gentlemen only, suppress all ornamentation except the flowers and fruits; the menu should be more substantial, and if for ladies and gentlemen together, serve the same as for a dinner, observing the same etiquette.

MEAT BREAKFAST (Dejeuner k la Fourchette).

A meat breakfast is composed of broiled meats, cold meat, fish, eggs, croustades, fried dishes, sweets and dessert.

BILL OF FARE.

COLD SIDE DISHES. — MELON.

Radishes, celery, olives, anchovies, caviare, sardines, fresh butter, artichokes poivrade, smoked breasts of goose, canape's of ham, gherkins, shrimps, mortadella, cucumbers, Lyons sausage, mackerel in oil, tomatoes and pickles.

Oysters or Little Neck clams.

FISH.

Broiled — mackerel, shad, smelts, perch, trout, herrings. Fried — codfish, fillets of flounders, whitebait, frost fish. Baked — sheepshead, baas, English soles, redsnapper, kingfish. Boiled — salmon, grouper, halibut, skate, cod's tongues. Sauted — weakfish, lobsters, mussels, bluefish, whitefish.

EGGS. Omelets, scrambled, fried, poached, boiled soft and hard, soft, moulded or on a dish.

ENTREES.

Broiled— pig's feet, sausages, blood sausages, sliced venison. Fried — chicken, tendons of lamb, crawfish cutlets. Sauted — tripe, chicken, kidneys, tournedos, calf's liver.

14

THE EPICUREAN.

'v

Baked — sweetbreads, lamb chops in papers, quails, pigeons in cases.

Braized — calf's head, sheep's trotters, grenadins of veal.

Broiled — porterhouse steak, sirloin steak, tenderloin of beef, veal, mutton and lamb chops.

COLD.

Game pie, terrine of goose-livers (foies-gras.) Boned duck, chicken mayonnaise.

ROAST.

Game or broiled or roast poultry, with green salad.

SWEET ENTREMETS AND DESSERT.

If so far no eggs have been mentioned in the bill of fare, then fruit or spirituous omelets of all kinds may be served, or else Celestine omelet, snow souffle, etc., but in case eggs have already been used, then diversify the bill of fare by giving fritters, crusts, pancakes, pears, apples, peaches, etc. Have also pies, tarts and cakes as well as cheese and fresh fruit.

Coffee and Liquors.

THE BREAKFAST TABLE.

The breakfast table must be laid simpler, although with as much care and taste as for all other meals; naturally there is less ceremony to be observed for a breakfast, the simplicity of the bill of fare and wines rendering it far easier to serve. The hors-d'ceuvre and fruit may be placed on the table, and when a dressy appearance is desired, flowers or high cold pieces, such as meat pies, chaufroids, aspics, trout or salmon, may also be added.

The service for the wines and cooking is exactly the same as for a dinner.

SUPPLIES (Approvisionnements).

Good cooking is only obtained by having all the ingredients healthy, appetizing and nutri- tious; the stomach must not be fatigued, and yet the eye and the palate have to be somewhat flat- tered. A dish may be more or less simple, more or less difficult, but it must satisfy the taste and to obtain this result a cook should only use the best materials and those of the very freshest.

All the supplies should be of the very first choice; the best cook in the world can fail to work properly unless the provisions are of the best. A cook anxious to perform his duty must pay the strictest attention to the selection of the food; this alone constitutes a science based on a deep knowledge and long practice.

Beef must have light red, marbled meat, the fat being firm to the touch.

Veal meat to be white and firm, also its fat.

Mutton has red meat firm and marbled, the fat to be white.

Pork must be carefully selected from pigs raised on acorns or corn, having firm, white meat, and firm, white, brittle fat.

Chickens to be plump, the breast bone flexible, the ribs easily cracked. Pinch the pinion bones to see whether they are tender; the same of turkeys, other poultry and game. Old fowls can never replace young chickens, therefore use them as little as possible. A fish is to have a clear, fresh eye and must be firm to the touch; mistrust it as soon as the belly flesh becomes soft; the smell will indicate whether it be fresh or stale; the same of crustaceans.

Vegetables to be selected of the very freshest.

bruits by their appearance and taste.

TABLE OF SUPPLIES. FISH AND SHELL FISH.

Index for American Fish and when they are in Season. S indicates when in season.

£>

fc.

a>

-2

h

a>

^2

S

FISH.

POISSONS.

*

S

|

_

0>

in

3

S

a>

^5

Q 9

a

V

.Q

^*>

c

^*

bfi

2

6

V

?2

3

—

u

O

B

-5

fc

&

•<

^

-5

<

02

O

k;

Q

Angel or moon

g

Bass, lake or black. . . .

Bass de Lac

s

g

s

g

s

" sea

" de Mer

15

g

" striped

" Bar

g

ij

g

o

g

Black fish or tautoe;. . .

Tautog

g

Bluefish

S

s

g

s

TABLE OF SUPPLIES.

15

FISH AND SHELL FISH.— CONTINUED. Index for American fish, and when they are in season. S indicates when in season.

FISH.

POISSONS

IN

at

a

5

February

.a

o ft oj

Pi

fr

CD

a

3

'-s

~3

to

3

September

October I

November

December

Bonito . .

Bonite

s

S

s

S

S S S S S S

s

15

Butterfish.

S

s

S

"s"

s s s s

15

S

s s

020202020202020202. 02

Carp, common & Buffalo " German

Carpe ordinaire

15

s

S

" miroir

S

s s s s s s s s

S

s s s

s s s s s

s s s s

s s s s s

s s s s

Codfish

Morue

s s s

s s

s

S S

s

s s s

Eels

An^uiHes

Flounders or tiukes. . . Frost fish

Plie, Limande

Tacaud

Grouper . . .

Haddock .

Aiglefin

s

s s

S

s s s s

Halibut

Fletan

Herring

Hareng.

Kin°°fish. .

Umbrine

s

15

s

Lafayette

15

Lamprev

Lamproie ... ...

s s

15

s s s

Mackerel . . . .

Maquereau

s s s s

.

s s s s

S

s

s s

s

s s s s s s

' s

" Spanish. . . . Mullet

" Espagnol. Mulet

15

S

s s

15

S

s s

Muscalonge

Masque allonge . . .

S

s s s

15

' s"

s s

S

s s s

"s

s

Perch

Perche

s s

s

Pike perch. " or Pickerel

Sand re

1 - - -

Brochet ou brocheton.

s s

15

s s s

s

Pompano

s

Poi'rry.

Sar^us

Red Snapper

s

s s s

s

s s s

s

s s s

s s

Salmon, Kennebec ^ and Oregon J " trout

( SaumonduKennebec (et de 1'Oregon

s

Ken

Truite saumonee

Shad and roe

Alose et oaufs

s

15 15

S

Sheepshead.

S

s s

s s s

15

S

s s s

"s"

s s s

Skate

Kaie

s s s s

s s

s

15

s

Smelts Sole, English

Eperlans Sole Anglaise

15

Spot fish ...

s

S S

s

s s

s

15

Sturgeon . ....

Esturo'eon .

s s s

s s

15

Trout, brook

Truite de ruisseau .

s s

Turbot, American " English . .

Turbot Americain .... " Anglais

s s

Weak fish

15

s

s s

S

s

s s

15

S

Whitebait

Blanchaille

s s

s

s s

Whitefish

Lavaret. . ....

MISCELLANEOUS

SHELL FISH : CRUSTACES ET COQUILLAGES-.

Clams, hard

Lucines orangees papillons. . Crabes durs . .

02 02 02

02 O2 O2

s s s

020202

s s

02020202

s

s s s

15

s s

S

s

02 02 02

soft

Crabs, hard

s s

s s s s s s

15 15

" soft

" inoux.

Crawfish

Ecrevisses

S S

S

s

s s

s

Lobsters

Honiards

s

s s

s

s s

Mussels

Moules

Oysters

Huttres

S

s

s s

15

s

s s

15

s s

Scallops. .

Petoncles .

Shrimps small

Crevettes petites

s

Codfish tongues. . .

Langues de inorue... .

s

Crabs, oyster

Crabes d'huitres

S

s

S

s

Frosrs .

Grenouilles

s

y

s

Best

s

Milts

Laitances

s

y

s

S

s

Terrapin

Terrapene

s

Tortue verte

S

s

S

s

Chevrettes

s

16

THE EPICUREAN.

FISH AND SHELL FISH.— CONTINUED. Index for American Fish, and when they are in season. S indicates when in season.

fc.

1*

t-

a>

h

au

1

SALT FISH.

POISSONS SALES

a

3

,3

03

0) ^

s

3

CM

•£

>^

5

>,

bfi

•"

o

>

a

<1>

a

—

3

Oi

u

o

a>

'-5

f*

"5

"*•

^

*-i

•*!

CO

O

•^

Q

Anchovies

Anchois

R

s

R

s

S

R

Codfish dried ...

Morue seche

s

R

Herring

Harengs

s

R

" pickled

" marines ....

s

R

Mackerel . .

Maquereau

s

R

Prawns

Crevettes

s

R

s

R

Salmon

Saumon

s

R

s

R

SMOKED FISH

POISSONS FUMES:

Haddock, smoked or Finnan haddie

Aiglefin

S

s

Halibut

Fletan

s

Herring

Haren°"

s

" bloaters

s

" kippered. . . .

s

Mackerel

Maquereau

s

Salmon

Saumon

s

Shad

A I ose

s

Sturgeon

Esturgeon

s

Whitefish

Lavaret

s

POULTRY.

Index for Poultry and when it is in season. S indicates when in season. B indicates when the poultry is at its best.

POULTRY.

VOLAILLE.

January

February

u

fm

as

"£

"S p* <

s

OS

a

a ."-s

_>>

"3

•-S

SB

bC

3

<

September

October

November

December

Capon

Chapon

s

S

s

Chicken, to broil 1J Ib? Sauter2£lbs Roast 3 Ibs Braize 4 Ibs Duck, Mongrel

PouletaGriller,li liv's Sauter, 2£ " Rotir, 3 " " Braiser, 4 " Canards Metis . ...

S S

s s s

S

s s s s

s s s s s

s s

s s s

s s s s

s

s s s

s

s s s s

S S

S

s s

S

s s s s

S S

s s s

S S

s s

s

" tame

" Domestiques

i;

B

s

B

Duckling

Caneton

s

Fowl

Poule. . .

s

S

s

Geese

Oie

s

" Mongrel

" Metisse

s

Gosling

Oison

15

s

Guinea fowl

Pmtade

s

Peacock

Paon

s

Pigeon stall-fed Pullet

Pigeon " engraisse . . . . Poularde

s s

s

s s s

s s

s

s s s

s

s s

s s s

s s

s

Squab

Pigeonneau

s

is

Turkey

Dindon

s

E. R I

" ex Ru'dels'nd

It

B

s

It

B

Young

Dindonneau

s

$

s

B

s

Suckling pig. .

Cochon de lait

s

In case no fresh ones are procurable, frozen poultry can be found every day of the year.

TABLE OF SUPPLIES.

FRUITS.

Index for Fruits and when they are in Season. S indicates when in season.

FRUITS.

£

at

3

a

at >-s

February

A

o

u

03

^

'•—

— <!

s>»

03

&

05

3

>>

"3 "^

en 3 bC

3

<5

September

October

November

December

Alligator pears

Avocats

s

S

R

Apples

Pommes

S

s

R

s

S

R

s

Apricots

Abricots

15

Bananas

Bananes

S

s

R

s

Barberries

Epines Vinettes

R

15

Blackberries ....

Mures

s

15

Cherries

Cerises

s

15

Chestnuts

Marrons

S

s

R

s

Cocoanuts

Xoix de Coco

S

s

S

R

s

Currants, black & red. .

Groseilles, cassis

s

15

Fies

Fiffues . .

15

Ginger

Gingembre

15

R

s

Gooseberries

Groseilles vertes )

s

Grapes, Brighton

dites a maquereau j" Raisins, Brighton....

s

R

Concord

Concord ....

15

R

15

Delaware

Delaware . . .

s

R

15

Hautfonds ....

Hautfonds...

s

R

s

R

Hot house

de serre

s

R

15

Ives

s

R

s

R

Jona

s

R

Malaga

S

s

R

s

Muscatel

Muscatelle. .

s

R

s

R

Niagara . . .

Niagara. . . .

s

R

Pokington

Pokington . .

s

R

Rebecca

Rebecca ....

15

R

15

Tokay

Tokav

s

R

s

R

Grape fruit or shaddock

S

s

R

s

Green gages

Reine Claude

R

15

Huckleberries

Airelles

15

s

Lemons

Citrons

S

s

R

Limes

Poncires

Mangoes

s

R

Melon, Cantaloup

Melon, Cantaloup ....

15

R

15

" Musk

" Maraicher

15

R

15

" Spanish

" Espagnol .....

R

" Water

" d'eau pasteque.

s

R

15

Nectarines

Brugnons

s

R

Oranges, Florida

Orange? de Floride. . .

S

s

R

" Mandarins

" Mandarines . .

S

s

R

" Spanish

" d'Espagne. . .

S

s

R

Peaches

Peches

s

R

15

" hot house

" de serre

s

R

Pears

Poires

S

s

R

15

R

Pineapples

Ananas

S

s

R

Plums

Prunes

s

R

Persimmons

R

15

Pomegranates

Grenades

s

S

Quiiifes

Coin^s

R

Raspberries

Framboises

s

R

Strawberries

Fraises ....

s

' ' hot house

" de serre

s

Tamarinds

Tainarins

s

R

Tangerines

s

R

Wintergreen

s

R

i

18

THE EPICUREAN.

GAME. Index for Game and when it is in Season. S indicates when in season.

GAME.

GIBIEB.

fr

a

&

February

a

'C

p.

1

05

a >->

13

1-3

18

a fee

September

October

November

December

Antelope and Venison.

15

S

15

S

"s"

q

Courlis .

S

' Lark

S

' Rail-chopper, or

S

' Reed

Mesange Moustache .

727272

727272727272727272 72 72 72 72 GO GO GO GO GO 72 72 72 72727272

727272; 727272G072 72 72 72 GO GO 72 72 72 72 72 72 72 72727272

« Rice

Oiseaux de Riziere. .. . Petits Oiseaux

S

s a

S S

S

s

« Small

Buffalo.

Buffle

Ducks, all kinds

Canards de toutes- sortes .

-f2 02 O2 72O2 02 : "; O: 72 O2 O2 72

72 72 72 72 72 72 727272 72 72

72727272727272GOG07272

72727272GOGOGC72727272

72 72 72727272727272 C.2&2 7272

72 72 72 72 72 72 72 72 72 72 72 GO 72

Blackhead

" a Tete noire. . . .

Canvas-back ...

Mallard . . . .

" Malart

Red head

" Tete rouge Sarcelle ailes bleues. . " ailes vertes. . . Canards siffleurs .

Teal, bluewing. . Teal, green

\Vidgeon

Wood . . .

" des bois

Geese Brant

Oies Barnacles. .

" Wild

" sauvages .

Grouse or prairie hen.. " Spruce

Tetras ou poule ) de prairie f

15

Hare, American

" English

" Anglais

S

s

8

S

72 72 GO GO 72 72 72

15

Pheasants

s

Pigeons

8

S

s s s s

Plovers, Grass

" Corn, golden.. " Yellow legs. . Ptarmigans

" a pattes jaunes Poules de Neige

S

8

Quails

Cailles ,...

s

S

s

S

s

Rabbits

Lapins

Robins

Rouge gorge

Law

agai

nst

sell 5

ng

Snipe, Curlew

Becassines, Courlis. . .

020202020202

72 72 72 72 72 72

s s s s s s s s

" English

Anglaises. du Jersey. " de Sable

" Sand

Squabs, wild

Pigeonneaux sauvages Ecureuil

Squirrel

s

S

Dindon sauvage

S

s

S

Woodcock

15

s

S

Almost everything, not fresh killed, may be found in good condition frozen, nearly every day in'the year.

TABLE OF SUPPLIES.

19

MEATS.

Index for Meats and when they are in season. S indicates when in season. B indicates when the meat is at its best.

MEATS.

VIANDES.

a

3

a a

February

5

P.

|

a

3

's i-»

In

3 be

S

Septembel

October

November

December

Beef

Bceuf

B

S S S

s s

B B

S

s s s s s

B

72 72 72 GO GO GO CQ

72 72 72 72 72 GO 03

S S

S

B

Kid

Agneau de lait

S S B B B

Lamb Yearling

Agneau Tardif Mouton

s s s s

B

S S S

B

S S

s

B

S B

S

S B B B

Pie-

Cochon

Veal

Veau

VEGETABLES.

Index of Vegetables and when they are in season. M Indicates the month when in season. E Indicates when the vegetable comes from Europe; H when cultivated in hot-house or hot-beds.

VEGETABLES.

LEGUMES.

fc

cS

9

a >-»

February

rd

O (- CS

S

T, P. <i

t*>

OS £

v a

3 •-5

>> '3

>-5

to

3

be

3

<

September

October

November

December

Artichokes

Articliauts

F,

F

" Jerusalem

ropinambours

M

IVf

Asparagus liot-liouse

Asperges de serre

M

15

" Out-door

" en Pleine terre

15

M

" Green "

' ' Vertes

15

M

Tips "

" Pointes

15

M

" "White "

" Blanches

15

M

15

" Lima

Haricots, Lima

M

" Striner

" Verts

M

" Wax and butter.

Vlange tout. . ,

M

15

Beets

Betteraves

M

new

M

Brussels sprouts

Chouxde Bruxelles

M

15

M

Cabbage Green Kale

" Verts Kale .

M

Red

' ' Rouges .

M

15

M

" Savoy.

" de Savoie.

M

15

M

White

" Blancs

M

new

M

Cardoons

Cardons

M

Carrots . .

Garottes. .

M

new

M

Cauliflower

Choux rleurs

F,

F

H

M

Celery knobs Celeriac

'eleri rave

M

15

M

" Soup

" Vert

M

Corn, green. . . .

M

15

Cranberries

Caneberges

M

Cucumbers

Concombres

H

M

H

" Small pickles

15

M

15

Eefff-plant. .

Aubergines

M

Garlic, dry

Ail, sec

M

new

M

Herbs, Basil

Herbes Basilic. . . . .

M

Bay leaves, dry. Burnet ... .

" Laurier, sec. . . " Pimprenelle. . . .

M

M M

M

Cbervil

" Cerfeuil

H

M

H

Chives

" Ciboulettes

H

M

H

Fennel

' Fenouil

M

Marjoram

' Marjolaine

M

Mint

' Mentbe

H

M

H

Parsley

' Persil

M

Rosemary

M

Savorv

' Sarriette

M

Tarragon

H

M

H

Thyme

' TbTm

M

Hops

Houblons

15

Kohl rabi

M

20

THE EPICUREAN.

VEGETABLES. —CONTINUED. Index of Vegetables and when they are in season. M Indicates the Month they are in season.

E Indicates when the vegetable comes from Europe; H Indicates when the vegetable is culti- vated in hot-houses or hot-beds; S Indicates when the vegetable comes from the South; L Indicates when the vegetable comes from Long Island.

VEGETABLES.

LEGUMES.

b

3

a

OJ

>-»

February

1

el

&

S. <

>>

«

%

o

c

3 1-5

j>>

"5

1-5

In 3 be

<5

September

October

November

>-,

9

^

S tl o

6

Q

M

"s"

M

Leeks

Poireaux

M M

M M M

M

M M

M M M

M

M M

M M M M M M M

M

M M M

M M M 15 15 M M

Mushrooms, cultivated Field .... " Girolles .. " Morils. . . Okra or Gumbo

Champignons cultives " de Prairie

" Girolles. .

" Morilles.. Gombaut

S M 15 M M M

S M M M M M S

s

M M

15 M 15

S M M M M M S S M M M M

S M M M M M 8 S S M M M

S M M M M M S S M M

8 M M

M M

Onions

Oignons.

" Bermuda

" de Bermude. . " Petits

" Small

M

M M M L

M

15

M M M L

M

M M M L M M

M M

M

M M M

Oyster- plant

Salsifis

Parsnips „ Peas (South)

Panais Pois

S M M M

L

M L

Peppers

Poivrons

S M 15

M

8 M

Potatoes

Pommes de terre

" Bermuda. . . . " Havana

" Bermude

" Havane

" Sweet

Patates

M M

M

M M M M M M

M M M M

M M

M M M M

M 15

M M M M M

Pumpkins

Potirons

Radishes, black

M M M 15 M

M M M M M

M M M M

" Horse

Raifort

M

M M

Red

Radis rou^'e

" White or gray Rhubarb

" Blanc ou giis. . .

Rhubarbe

M M M M M

M

M M M M M

M

M M

Salad, Monk's beard. . Celery

Salade barbedeCapucin " de Oeleri

M

M M M

M

M M

M M M M

M

M M

M' M H M

M

M M

M M M

Chicory

" de Chicoree. . . . " de Maches

M

Corn

Dandelion

" de Pissenlit.. ) " Dent-de-liou.. ) " Escarolle

M

Escarolle

M M

M M M M M

M

M M M M M M M

M

M M M M

M M M M M M M

15

M

M M M M

M

M M M M M H M

Lettuce

" de Laitue. . .

M

M M M M H M

M M M M M M

M M M new M M

M

Romaine

" de Romaine. . . .

Watercress

" Cresson

M M H

M

M M H

M

M M H M

M M H

M

Shallots

Echalotes

Oseille

Spinach

Squash, summer, white " " yellow " Winter,Hubbard " Marrow. Tomatoes

Epinard Courge blanche \ *,, , " Jaune \ *jte> " HubbardHiver " Moelle " Tomates

M M H

M

M M H M

M M

S M

15 15 S M

M M H

M M M

M

M H

M M

M

8

8 M

S M

M M

Turnips, Rutabaga . . . Teltow

Navets Rutabaga Teltow

White...

" Blancs. .

M

IVf

new

TABLE OF SUPPLIES.

MODEL MARKET LIST.

	Reed	On hand	Neec		Reed	On hand	Need
BEEF. Chuck pcs.				PORK AND PROVISIONS. Bacon pcs
Corned Navel Ibs.				Bologna Ibs
Plate "				Feet, Pigs pcs
				Ham, Corned "
Fillets pcs.				" Fresh "
				'' Smoked "
				" Westphalia "
				Lamb Tongues "
				Lard Ibs
Loin, Flat Bone "				Larding Pork "
" Hip "
' ' Short "				Pork Tongues "
				Salt Pork, Breast Ibs
				Sausages "
Ribs "				" Frankfort "
Round Ibs.				' ' Meat "
Rump "
Tails pcs.				Smoked Beef Ibs
Tongues, Fresh "				Smoked Beef Tongue? pcs
Butt				Tenderloin Ibs
LAMB (SPUING).				Tripe "
VEGETABLES. Artichokes pcs
Racks Short Cut "
" Twelve Ribs "
Saddles Fore "				" Jerusalem peck. Asparagus. . bunch			....
Hind "
				Tips "

LAMB (YEARLING).				" String "
Beets "
Brussels Sprouts "
Feet " i			Carrots bbl
Fries "				Carrots, New "
				Cabbage doz
				Cauliflowers "
Twelve Ribs '				Celery Knobs or Celeriac. . . . bunch. " Soup "

Hind '				Corn, Green pcs
				Cranberries bushel.
				Cucumbers doz.
				Egg Plant "
				Garlic "
MUTTON. Brains ... . pcs				Herbs, Dry bunch
Chervil
Chives
Broast ... "				Mint
Feet "				Parsley
Kidneys . ... '				Tarragon
Leers . '				Kohl-rabi
Racks Short Cut '				Leeks
Twelve Ribs '				Melon, Musk pcs.
Saddles Fore '				Mushrooms, Cultivated Ibs.
Hind "				Field "
				Okra pcs.
				Onions bbl.
VEAL. Brains . . . . pcs				" Small '. peck.
Oyster Plants doz
Parsnips peck.
Breast Ibs				Peas bushel
Feet . . . pcs				Peppers pcs.
				Potatoes bbl.
				" New "
Hind Quarter '				<k Sweet bushel.			...
Kidneys '				Pumpkin pcs.
Livers . '
Racks. . . . . . '				Radish, Horse "
Shoulders '
Spinal Marrow Ibs.				Salad, Barbe. . . "
				" Celery "
Tails . . . "				" Chicory "
Tongues. .. . "				" Corn peck.

THE EPICUREAN.

MODEL MARKET LIST.— CONTINUED.

	Reed	On hand	Need		Reed	On hand	Need
VEGETABLES — continued. Siilud Dandelion peck				Shad Roes pcs.
" Escarolle doz.				Sheepshead Ibs.
" Lettuce "				Shrimp quarts,
" Romaine "				Skate Ibs.
" Water Cress basket.				Smelts
Shallots bushel				Sole, English
Sorrel "				Spot Fish

Squash Summer (white). . . . pcs.				Trout, Brook
" " (yellow) ..."				Turbot, American
" Winter Hubbard "				' ' European
" " Marrow "				Turtle, Green
Tomatoes box.				Weakfish
Turnips bbl.				Whitebait
				Whitefish
EGGS.
Fresh pcs.
Ordinary "				GAME. Antelope. S. or L Ibs.
				Bear " Birds, Doe pcs.
FISH.				' ' Lark "
Bass, Black or Lake Ibs.				" Rail, Sora "
" Rock •				" Reed, Rice "
" Sea '				Buffalo Ibs.
				Ducks, Black-head pcs.
				' Brant "
				' Canvas- back "
Carp, Buffalo '				' Mallard "
Clams, Hard pcs.				' Red-head "
Soft "				Ruddy "
Codfish Ibs.				' Teal B. Wing "
" Dry.. . "				Grouse "
Tongues '				Hare, American "
Crabs, Hard pcs.				Hare. European "
' ' Meat Ibs.				Partridges "
				Pheasants, English "
				Plovers, Bay. . . . "
Eels Ibs.				" Grass. . . . . . . "
Flounders "				" Yellow legs large . . "
Frogs "				" " small. ... "
Frost Fish "				Ptarmigans "
Grouper "				Quails "
Haddock • '				Rabbits '
" Finnan "				Snipe "
Halibut, 6 to 12 Ibs "				" English "
Herring pcs.				" Sand . "
" Bloaters "				Squabs Wild "
Salt "				Squirrel "
" Smoked "				Turkey, Wild Ibs.
Kingfish Ibs				Venison L Saddle **
Lamprey "				" S and Legs "
Lobsters "				" Whole "
Mackerel pcs				Woodcock . . pcs
" Salt bbl.
" Spanish Ibs.
Mussels k . bushel.				POULTRY
Oyster crabs quarts.				Capon pcs
Pompano Ibs.				Chickens B 1J Ibs "
Perch "				S 24- Ibs . . "
Pike or Pickerel "				" R 3 Ibs
" Wall Eyed "				" \Vinter "
Porgies "				Ducks Mongrel "
Prawns "				" Tame
Red Snapper "				Ducklings "
Salmon "				Fowl . . Ibs.
" Frozen "				Geese . . . pcs
" Kennebec "				" Mongrel "
" Smoked "
" Trout "				Guinea Fowl *'
Scallops quarts.				Peacock "
				Pullets "

TABLE OF SUPPLIES.

23

MODEL MARKET LIST. -CONTINUED.

	Reed	On hand	Need		Reed	On hand	Need
POULTRY — continued. Pigeons Stall Fed pcs.				Grapes, Concord Ibs.
' ' Delaware "
				" Hot House "
Turkeys Ibs.
" Ex R I "
" Snrinff . "

				Lemons pcs.
FRUITS. Apricots .. ............ pcs.				Melon, Water





Blackberries . . . quarts


Currants Black or Red ....... "
Ginger . ... .quarts

MISCELLANEOUS.

Reed hand Need

On v

Need

ADDITIONAL RECIPES.

BILLS OF

The bills of fare are classed as follows: Breakfasts, Luncheons, Dinners, Buffet or standing suppers, Collations, Hunting parties, Garden parties served Ambigu, sit down suppers and dancing parties including the refreshments and supper.

These bills of fare are numbered according to articles and not to pages and every recipe in the book will be found in the Bills of Fare, thus forming a double index, as the table of contents at the end of the book is more conveniently classed by pages.

The breakfast bills of fare include more than one hundred different ways of preparing eggs, fish, minces, chopped meats, broils and sweet dishes.

The luncheons are composed of crustaceans, small entrees, poultry, game, hot entremets and desserts.

The dinners are composed of American, English, Russian and French service: Buffets of the greatest variety and manifold ways of serving them.

At the end of the book is placed a collection of choice bills of fare served by the house of Delmonico, between the years 1862 to 1893.

LIGHT BREAKFAST OF COFFEE, CHOCOLATE, TEA.

Muffins (3421)

Rolls (3420)

Echaudes (3282)

Small flutes, finger-rolls (3419)

Flutes or French rolls (3420)

Small rolls, with butter (3420)

Toast dry, buttered (3283)

Toast dipped in milk or cream (3283)

Crescents (3414)

Biscuit, plain or with cinnamon j /go«7\

Brioches (3269)

Couques (3277)

Corn bread (3422)

Buns, English and Hot Cross (3270)

Flutes of brioches (3268)

Grissini with sugar and with butter \ /Q07a!

GRIDDLE CAKES.

Buckwheat cakes (with compressed yeast) (3272) Indian cakes (3274) Wheat cakes (3276)

COOKED CEREALS.

Hominy (3280) Oatmeal (3280)

BREADS.

Jocko (3416)

Flannel cakes (3273) Rice cakes (3275) Polish Blinis (3281)

Polenta wheaten grits (3280)

Crown (3415) Graham (3423) Rye (3423)

American bread (3417)

Pulled bread, bread crumbs pulled out and browned in the oven.

Assorted fruits (3699) Oranges (3699) Grape fruit (3699)

Boiled eggs (2856) Fresh butter (775)

26

THE EPICUREAN.

1 JANVIER. •	• 2 FEVRIER.
DEJEUNER, 12 COUVERTS.	DEJEUNER, 10 COUVERTS. 1
MENU.	MENU.
Chablis Huitres (803) Madere Sec Poitrine d'oie fumee (822) Radis (808) Olives (800) Redsnapper marine (832)	Graves Huitres (803) Sherry Fruits en ravier (793) Saucisson a Tail (818). Homard a la Boulognaise (794)
Perches a la Polonaise (1208)
Vin de Moselle Croquettes de pommes de	(Eufs des gourmets (2950)
terre en surprise (2782)
Noisettes de filet de mouton glacees (1610)	Hoclilieimer Alose a la Evers garnie de coquilles d'oeufs d'alose
Fedelini Cardinal (2953)	Goujons frits au beurre (1163)
Poulet saute Montesquieu (1895)	Mignons de filet de boeuf
Beaune Tomates grillees sauce mayon-	Cheron (1401)
naise chaude (2838)	Musigny Poulet saute Chasseur (1903)
(Eufs moules en caisses au foie gras (2877)	Salade Italienne (2635)
bntet Canet Perdreaux rotis piques au jus	St. Emilion Canvasback grilles (Canards
garnis de cresson (2102)	sauvages) (2054)
Salade de mache (2669)	Salade de celeri (2660)
Fruits (3699) Fromage (3697)	Gateau d'amandes (3225)
Alicante Compotes (3686)	Malaga Fromage (3697)
Salade d'oranges (3690)	Fruits (3699)
Cafe (3701)	Liqueurs Cafe (3701)
. r
3 MARS.	4r AVRIL.
x DEJEUNER, 24 COUVERTS.	DEJEUNER, 18 COUVERTS.
MENU.	MENU.
Crabes d'huitres marines (805)	Huitres (803)
Canapes de langues (777)	ChaUis Harengs marines (787)
SoMterne Saucisson de Lyon (818)	(Eufs de vanneau (784)
Maquereaux fumes (798)	Caviar (778).
Pompano Macedoine (1223)	Omelette aux foies de volaille
Pommes Dauphine (2783)	(2884) Niersteiner Truites a 1'Hoteliere (1292)
C6te-R6tie Tournedos de filet de boeuf La-	Concombres (2661)
guipierre (1434)
Petits pois a 1'Anglaise (2742)	Tournedos de filet de boeuf Flavignan (1432)
Poulet saut6 Diva (1886)	Lazagnettes a la Philadelphie
Pointes d'asperges a la Main-	(2957)
tenon (2695).
	Pontet-Canet Cotelettes de pigeonneau Sig-
CEufs poches a la Bourguig-	nora (2269)
nonue (2926)	Pointes d'asperges au fromage
LebviUe Faisan truffe roti (2110)	(2697)
Salade de laitue (2672)	Clianibertin Sarcelles grillees (2067).
St. Honore* k la Sultane (3261)	Salade Russe (2645)
Porto Compotes (3686)	Gateaux aux fraises (3262)
Fromage (3697) Fruits (S699)	Dessert
Liqueurs Caf6 (3701) ,	• Liqueurs Cafe (3701)

BILLS OF FAHE.

5 MAI.

DEJEUNER, 16 COU VERTS. MENU.

Sherry Olives Croissants (800)

Mortadelle (818) Sardines (817) Canapes de harengs a la Russe

(777)

Consomme tapioca (316)

Haut Maquereau Espagnol f arci garni

Sauterne de groseilles vertes (1199)

Cotelettes d'agneau Gavardi

(1675)

Pommes Gastronome (2789) Champagne Filets de poulet a la Mexicaine

(1859) Petits pois a 1'Anglaise (2742)

Asperges chaudes a la vinai- grette (2692)

(Eufs brouilles en bordure de risot aux foies de canards

(2938)

Nuits Canetons grilles mayonnaise

vertes aux fines herbes (1938) Salade de laitue (2672)

Tartelettes aux fruits varies (3337)

Liqueurs Fromage (3697) Fruits (3699)

Cafe (3701)

.{* 6

DEJEUNER, 10 COUVERTS. MENU.

Lucines (803) Niersteiner Radis (808) Beurre (775) Olives (800)

Tranches de saumon grillees sauce Bearnaise (1244)

Champagne Grenadins de filet de bosuf

Beaumarchais (1385) Pommes de terre Long Branch (2793)

Cotelettes de pigeonneaux Lau-

riston (2265) Champignons a la Rivera

(2758)

(Eufs frits a la Eugene Andre

(2866)

Chateau Poulet grille au jus (1831)

Lagrange Salade de romaine (2675)

Beignets de cerises fraiches (3042)

Liqueurs

Fruits (3699) Fromage (3697) Cafe (3701)

7 JUILLET.

DEJEUNER, 12 COUVERTS. MENU.

Lucines (803)

Graves Concombres en filets (783)

Harengs saurs (788) Haricots verts marines (824)

Oranges a la Russe (3613)

Marcobrunner Kingfish a la Sultane (1185) Pommes Viennoise (2812)

Ris d'agneau Joinville (1761) Mais saute au beurre (2731)

Homard a la Bordelaise (1025) CEufs durs a la Bennett (2858)

Chateau Alouettes grillees (2082)

Larose Salade de romaine (2675)

Bordure de riz aux bananes

(3005)

Fruits (3699) Fromage (3697) Liqueurs Cafe glace (3609)

8

Xeres

AOUT.

DEJEUNER, 18 COUVERTS. MENU.

Piments verts (806) Avocats (771) Olives Espagnoles (800) Acharts aux fines herbes (792)

Omelette aux truffes (2908)

Liebfraumilch Weakfish a la Pontigny (1309) Concombres a 1'Anglaise (2661)

Filets de poulet a la Valengay

a855) Macaroni a la mode de Naples

(2960)

Champagne Grenadins de filet de veau aux tomates a 1' Argentine (1507) Pommes de terre aux truffes <§mincees (2813)

Chateau Canetons grilles (1938)

Leovitte Salade de cresson aux pommes d'arbres (2676)

Flan d'abricots (3170) Poncire a la Madison (3612)

Fromage (3697) Fruits (3699) 4* Liqueurs Cafe a la Turque (3702)

28

THK EPICUREAN.

Q SEPTEMBBE.

DEJEUNER, 22 COUVERTS. MENU.

Absinthe, Vermouth, Kummel.

Concombres marines (785) Canapes d'esturgeon (777) Choux fleurs marines (776) Paupiettes de harengs a la Polonaise (789)

Lafaurie Kingflsh Montgolfler (1183)

Salade de concombres (2661)

Mignons de filet de boeuf a la

Stanley (1406) Pure"e de pois verts (2742) St. Pierre Cotelettes de pigeonneaux Pro-

ven§ale (2268)

(Eufs au miroir a la Tivolier (2855)

HautBrion Perdreaux rotis au jus garnis

de cresson (2102) Salade d'escarole (2671)

Petites meringues Italiennesau cafe (3394)

Liqueurs Fruits (3699)

Fromage (3697)

Cafe (3701)

•}• 1O OCTOBRE.

DEJEUNER, 14 COUVERTS.

MENU. Graves Huitres (803)

Cerneaux frais (834) Choux rouges (776) Maquereaux a 1'huile (797)

Omelette physiologique (2904)

Pompano a la Toulouse (1227) Moselle Pommes de terre Gastronome

(2789)

Beaune Cotelettes de chevreuil Buri-

dan (2170)

Petits pois a laFrancaise (2743) Poulets sautes a la Dodds

(1887)

Escargots au beurre de Pro- vence (1016)

Champagne Rales a la Mareille (2150) Salade de laitue (2672)

Glace parfait au nougat (3478)

Liqueurs Confitures de groseilles de Bar

(3678) Fromage (3697)

Cafe" (3701)

NOVEMBRE.

DEJEUNER, 8 COUVERTS. MENU.

Hermitage (plane)

Reltinger

St. Estephe

Huitres et citrons (803)

Cerneaux confits (833) Saumon fume (822)

Petit Esturgeon aux quenelles

et olives (1289) Pommes de terre grillees a la

chapelure (2776)

Filets mignons d'agneau sauce

creme (1724) Nouilles saute"es au beurre

(2972)

Pain d'e"crevisses (2305)

Chartreuse

Champagne

(Eufs sur le plat Conde" (2912)

Outarde en daube (1944) Salade de celeri (2660)

Pouding souffle" Saxonne (3107)

Fruits (3699) Fromage (3697)

Liqueurs Cafe (3701)

12 DECEMBRE.

DEJEUNER, 8 COUVERTS.

MENU. Montrachet Huitres (803)

Saumon fume (822) Alose marinee (787)

Piesporter Tranches de saumon grillees

sauce Bearnaise (1244) Pommes Marquise (2797)

Tournedos de filet de boeuf aux

raisins (1439)

Petits pois Menagere (2744) Lapereau a la Thieblin (2138)

Chaudfroid de jeunes pintades (2453)

CEufs brouilles aux truffes du P<§rigord (2947)

Rauzan Ruddy ducks grilles (2066)

Salade de laitue (2672)

Amandes salees (3696) Fruits sees (3699) Compotes (3686)

Liqueurs Cafe (3701)

OF FARE

13

Oysters with lemon (803)

Eggs on a dish with eepes (2922)

Broiled fresh codfish with bacon (1138)

Calf's head vinaigrette (1519)

Hashed pheasant (2299)

Porterhouse steak a la Sanford (1363)

Saratoga potatoes (2803)

Pelerine tartlets (3335)

Dessert

JANUARY— BREAKFAST.

14,

Marinated tunny fish (831) Omelet, German style (2891) Grouper a la Franklyn (1162) Corned beef hash, American style (2291) Chicken leg cutlets with olives (1875) Mutton chops plain (1590) Dauphine potatoes (2783) Fruits (3699)

15

Eggs on a dish a la Bercy (2910) Chicken halibut with carrots (1173) Spinal marrow of veal, Villeroi (1549) Stewed mutton kidneys a la Burtel (1616) Chateaubriand Colbert sauce (1381) Anna potatoes (2770) Mars cake (3318) Fruits (3699)

16

Anchovy salad (772) Eggs Russian style (2865) Fresh herring paupiettes with milts (1176) Duck giblets, housekeeper's style (1927) Edible snails, Bourguignonne (1015) Veal cutlets a la Seymour (1497) Demi-glace potatoes (2784) Triumvirat fritters (3050)

17

Bouillabaisse a la Marengo (1123)

Scrambled eggs with mushrooms (2942)

Oxtail chipolata (1321)

Fried artichoke bottoms (2683)

Broiled chicken a la Delisle (1828)

Mellow potatoes (2799)

Light pancakes with preserves (3079)

Dessert

19

Palmettes Perrier (922)

Poached eggs with spinach (2933)

Lobster, Duglere (1031)

Shoulder of mutton marinated with cream

sauce (1651)

Fried asparagus tips a la Miranda (2696) Aspic of foies gras (small) (2412) Broiled partridge, English style (2085) Cheese (3697)

18

Soft eggs chipolata (2949) Fried frostfish (1160) Slices of mutton puree of beans (1635) Pork cutlets with fine herbs (1780) Potato and beetroot salad (2652) Broiled squab, Colbert sauce (2013) Compote (3686) Coffee (3701)

Marinated smelts (821)

Poached eggs Villeroi (2928)

Lamb's trotters a la Bordelaise (1766)

Turtle stew a la Foster (1093)

Lentils with bacon (2750)

Roasted tenderloin of pork with gravy

(1817)

Apples, Portuguese style (2998) Stewed fruits (3686)

30

THE EPICUREAN.

JANUARY— BEEAKF AST.

21

Anchovy salad (772) Ham omelet with green peas (2893) Small green turtle baked (1092) Sheep's trotters a la poulette (1659) Green peas with braised lettuce (2746) Squabs in earthenware saucepan (2018) Water-cress salad with apples (2676) Dessert

Radishes (808) Olives (800)

Crabs, Carolina style (1003j Gosling stewed with turnips (1954) Neck of lamb with cabbage (1729) Oyster plant poulette (2817) Pork tenderloins, Printaniere (1813) Celestine omelet with whipped cream (3057)

*

23

Boiled eggs (2856)

Perch stuffed and baked (1210)

Corned beef with cabbage (1315)

Hashed young rabbit (2303)

Celery stalks with veloute" sauce (2721)

Truffled pigs' feet, Perigord sauce (1786)

Bavarois with meringues (3133)

Dessert

24:

Canapes of anchovies (777) Salt mackerel with cream horseradish sauce (1195)

Tenderloin of beef pudding with oysters

(2322)

Smothered red beans (2700) Tripe, Lyonnese style (1475) Broiled quail (2131) Rum omelet (3059) Rouen mirlitons (3323)

25

Marinated tunny fish (831) Soft clams on skewers (999) Cucumber salad (2661) Stewed lamb, Parisian style (1756) Trevise tomatoes (2836) Pork cutlets, Aurora (1776) Omelet with russet apples (3071) Dessert

26

Oysters (803)

Omelet a la Andrews (2898)

Minced tenderloin of pork a, la minute

(1812)

Lambs' tails, Conti (1763) String beans a la Pettit (2827) Edible snails a la Saintonge (1014) Parisian cakes (3321) Dessert

27

Shad, Irish style, garnished with croquettes

(1254)

Rissoles of mushrooms with marrow (953) Neck of veal au blanc (1538) Potatoes a la Bignon (2773) Lambs' tongues with olives (1765) Baked stuffed eggplants (2738) Rum omelet (3059) Dessert

28

Olives (800)

Westphalian ham (786)

Spotted fish with court bouillon, Calcutta

(1287)

Fried oxtails (1323) Stuffed mushrooms in cases (2762) Green turtle, Havana style (1091) Eggs with cream, meringued (3032) Dessert

BILLS OF FARE.

31

FEBRUARY-

29

Caviare canapes (777)

Bonvalet omelet (2882)

Codfish tongues with chopped sauce (1141)

Truffled pigs' feet (1785)

Kernel of veal with thickened gravy (1521)

German salad with croutons (2664)

Broiled ptarmigan (2071)

Dessert

BREAKFAST.

SO

Bouillabaisse Parisian (1124) Eggs on a dish, Bienvenue (2911) Pork cutlets with mashed potatoes (1782) Poulpetonniere pigeons (2321) Broiled bear steak (2046) Pont-Neuf potatoes (2800) Stewed or compoted fruits (3686) Coffee (3701)

4. 'It

31

Oysters and lemons (803)

Eggs miroir a la Provencal (2854)

Chicken halibut baked with Parmesan (1172)

Blanquette of breast of veal a la Jacquart (1490)

Sauerkraut garnished (2819)

Beefsteak with fine herbs (1374)

Celery salad (2661)

Preserved large white currants (3678)

32

Westphalian ham (786)

Bertini omelet (2881)

Salt herring with mashed potatoes (1177)

Lamb carbonade a la Rambuteau (1667)

Broiled pullet, tartar sauce (1991)

Cream of biscuits with kirsch (3011)

Cheese (3697)

Dessert

33

Matelote a la mariniere, St. Mande (1201) Scrambled eggs with fine herbs (2939) Lambs' trotters, Chantilly (1767) Hashed chicken. Ancient style (2293) Sarah potatoes (2802) Broiled teal duck (2067) Corn salad (2669) Scuffled fritters with lemon peel (3048)

Chiffonade potatoes (807) Hard-boiled eggs, New York style (2864) Frostfish or whiting baked (1161) Lamb hash with bananas (2296) Potatoes a la Parmentier (2811) Rump steak a la Villageoise (1367) Apple tartlets (3327) Coffee (3701)

35

Quenelles of fish, Montglas (2330) Turkey giblets, salamander (2033) Beef hash, Sam Ward (2288) Green peas, English style (2742) Veal kidneys a 1' Anderson (1524) Broiled ptarmigan (2071) Rum omelet (3059) Fruits (3699)

36

Scrambled eggs with tomatoes (2946) Minced leg of mutton a la Lyonnaise (163?-) Marchioness potatoes (2797) Veal kidneys a la Roederer (1525) Pigs' feet a la St. Menehould (1783) Mushrooms a la Raynal (2756) Apples with butter (2999) Dessert

THE EPICUREAN.

37

Oysters on the half shell (803) Eggs in cases a la Colbert (2874) Cisco fish, Castillane sauce (1134) Kernel of ham, Biarritz (1794) Veal cutlets maitre-d'hotel (1501) Dandelion salad (2670) Compote (3686) Coffee (3701)

MAKCH— BREAKFAST.

38

Eggs on a dish (2909)

Salt codfish, Spanish style (1142)

Calf's brains, Aurora (1479)

Frogs' legs deviled (1020)

Tournedos of beef, Victorin (1438)

Marshall potatoes (2796)

Apple fritters, "Montagnard (3037)

Dessert

39

Fried anchovies (1249) Eggs a la Gibson (2861) Kingfish, Princelay (1184) Minced tenderloin of beef with potato cro- quettes (1398)

Broiled chicken with tarragon gravy (1831) Endive salad (2671) Apple pie (3199) Dessert

4:0

Smoked beef (822) Plain omelet with cream (2886) Weakfish a la Brighton (1308) Jugged neck of mutton (1639) Potato croquettes in surprise (2782) Lobster mayonnaise (2534) Pullet legs with new carrots (2005) Quartered apple fritters (3041)

4,1

Spanish olives with anchovies (800)

Eggs on a dish a la Monaco (2916)

Smoked herring with cream (1178)

Stewed lamb, Duglere (1754)

Mussels mariniere (1046)

Beefsteak Bordelaise with marrow (1371)

Duchess dariole cakes (3299y

Dessert

4,2

Shad marinated (787)

Poached eggs a la Mirabeau (2927)

Matelote a la Talabasse (1202)

Sliced kernel of pork a la Cavour (1795)

Potato fritters (2788)

Rib steak a la Bercy (1364)

Omelet stuffed with strawberries (3068)

Dessert

43

Eggs miroir, Jockey Club (2851)

Lambs' kidneys glazed (1702)

Baked beef palate, Chevreuse (1327)

Potatoes persillade (2774)

Chicken legb as cutlets with olives (1875)

TreMse tomatoes (2836)

Lambs' brains with mayonnaise (2446)

Dessert

4=4:

Anchovy salad (772) Hard-boiled egg croquettes (2863) Breast of veal stew with roux (1491) Brussels sprouts sauted (2704) Sheep's tongue, Neapolitan style (1658) Potato shavings (2807) Baked chicken in shells (2345) Fruits (3699)

BILLS OF FARE.

33

45

Broiled sardines (1249) Omelet Desjardins (2887) Fried gudgeons (1163) Rump of beef miroton (1344) Guinea fowl with sauerkraut (1958) Mutton chops. Tavern style (1592) Sou filed potatoes (2808) Strawberries and cream (3699)

APRIL— BREAKFAST.

46

Anchovy salad (772)

Eggs on a dish, English style (2914)

Lamprey a la Rabelais (1189)

Baked mashed potatoes (2798)

Calf's brains tomatoed, Bearnaise (1485)

Sirloin steak. Ancient style (1373)

Broiled squabs, Colbert sauce (2013)

Rum omelet (3059)

*

47

Aries sausage (818)

Canapes of shrimps (777)

Scrambled eggs with tomato puree (2945)

Smelts fried on skewers, tartar sauce (1269)

Kernel of leg of mutton in papers (1631)

Calf's brains a la poulette (1481)

Broiled chicken with bacon, maitre-d'hotel

(1830) Apples with butter (2999)

48

Oysters and lemons (803) Mackerel in oil (797) Hard-boiled eggs a la Benoist (2859) Matelote of canotiers (1 203) Broiled pig's feet (1784) Cabbage, peasant style (2706) Roasted wild squabs (2018) Provengal potatoes (2801)

49

Marinated sardines (817)

Eggs on a dish with tomatoes (2924)

Salmon (salt) a la Bedlow (1247)

Boiled potatoes (2774)

Flat sausages with tomato Soubise (1805)

Broiled tenderloin, anchovy butter (1424)

Endive salad (2671)

Nougat of apricots, cake (3319)

5O

Oysters on the half shell (803) Omelet, Duxelle with fine herbs (2888) Carp broiled and breaded maitre-d'hotel

(1130)

Baked potatoes with cream (2780) Mutton kidneys on skewers (1618) Broiled chicken with tarragon sauce (1831) Lettuce salad (2672) Apple charlotte (3008)

51

Eggs molded in cocottes a la Bedford (2873)

Lobsters a la Delmonico (1037)

Veal cutlets a la Zingara (1498)

String beans a la Pettit (2827)

Terrine of duck's liver a 1'Aquitaine (2596)

Roast squabs (2018)

Cheese (3697)

Strawberry short cake (3262)

Small trout fried and marinated with

wine (829) Ham and green pea omelet (2893)

Stuffed lambs' trotters with tarragon gravy (1769)

Squabs a la Crapaudine (2007) Sausages with truffles (1806) Cream with lemon peel in pots (3155) Croustades a la Castillane (895) Dessert

34

EPICUREAN.

53

Clams (803)

Spanish omelet (2907)

Salt codfish a la Villageoise (1144)

Turnips with Bechamel (2848)

Calf's brains with black butter (1484)

Chicken pie a la Rigolo (2371)

Terrine of larks (2601)

Lettuce salad (2672)

MAY— BREAKFAST: 54,

Eggs a 1' Aurora (2857) Pompano a la Carondelet (1221) Lamb stew, Irish style (1758) Macaroni, Parisian style (2961) Mussels baked with fine herbs (1050) Minions of tenderloin of beef (1399) Viennese potatoes (2812) Herisson tartlets (3333)

55

Stuffed clams (997)

Fried carp with parsley (1131)

Scrambled eggs with tomatoes and chives (2946)

Baked breast of lamb (1662)

Chicken pie (2554)

Veal kidneys with marrow (1526)

Potato and herring salad (2653)

Frangipane omelet (3058)

56

Canapes Brownson (853) Porgies a la Manhattan (1229) Boiled eggs (2856) Smoked beef with cream (1358) Lamb kidneys on skewers (1703) Mashed potatoes in snow (2798) Roast squabs with water-cress (2018) Bermuda onion salad (2665)

57

Fried soft shell crabs (1006)

Scrambled eggs with Piedmont truffles (2948)

Matelote of carp, Miroir (1204)

Hashed mutton a la Omer Pacha (2297)

Potatoes in surprise (2809)

Broiled partridge, English style (2085)

Cos lettuce salad (2675)

Francillon cake (3305)

Hot potato salad (2654)

Havanese omelet (2894)

Stuffed carp a la Champenoise (1133)

Paupiettes of tripe (1477)

Lamb's head, vinaigrette sauce (1698)

Small sirloin steak a la Bordelaise (1370)

Potato cakes with ham (2779)

Pelerine tartlets (3335)

59

Cassolettes a la Montholon (861) Poached eggs a la Boeldieu (2925) Shoulder of lamb with puree of celery (1753) Baked cauliflower a la Bechamel (2715) Calf's brains, peasant style (1483) Cold asparagus, vinaigrette sauce (2692) Small Celestine omelet (3056) Dessert

60

Anchovy salad (772)

Ham omelet with green peas (2893)

Small green turtle baked (1092)

Sheep's trotters a la poulette (1659)

Green peas with braised lettuce (2746)

Roasted squabs (2018)

Water-cress salad with apples (2676)

Dessert

BILLS OF FARE.

35

61

Omelet a la Andrews (2898) Bluefish, Havanese style (1118) Calf's brains in matelote (1482) Baked potatoes (2771) Clams, Philadelphia style (994) Chicken roasted in the saucepan (1881) Watercress and apple salad (2676) Baskets filled with oranges (3570)

*—

63

Shrimps in side dishes (819)

Hard-boiled eggs with noodles a la Carolli

(2860) Bluefish with mayonnaise and tarragon (1121)

Paupiettes of fillet of mutton a la Delussan (1613)

Slices of round of veal with gravy (1547) Green peas a la Fleurette (2741) Broiled duckling with green mayonnaise (1938) Crescents of noodles with cherries (3015)

JUNE— BREAKFAST.

62

Shrimps with mushrooms and tomatoes,

Bearuaise (1081)

Fried eggs with chopped parsley (2871) Angel fish a la Bahama (1094) Calf's lights a la Mariniere (1529) Minced lamb a la Rivera (1719) Cauliflower with fried breadcrumbs (2718) Hamburg steak a la tartare (1361) Bordelaise potatoes, new (2775)

64,

Sweetbread canapes (857) Scrambled eggs with gravy (2940) Codfish cakes (1145) Oxtail, Alsatian style (1322) Lamb cutlets. Maintenon (1678) Mussels stuffed, Toulousian (1049) Roast pullet with water cress (1996) Dampfnoodles with cream (3030)

65

Cucumber fillets salted, Russian style (783) Eggs on a dish, Creole style (2913) Blackfish a la Orly (1114) Tendon of veal a la Bayeux (1581)

Kidneys of lamb, stewed with Madeira and mushrooms (1704)

Broiled squabs a la Crapaudine (2007)

Potatoes sauted with artichoke bottoms and truffles (2805)

Border cf rice with bananas (3005)

66

Crusts a la Morton (904) Omelet with caviare a la Stoeckel (2902) Sea bass with almond butter (1100) Crepine of lamb's trotters, Perigueux

sauce (2242)

Kohl-rabies, housekeeper's style (2708) Broiled chicken with bacon maitre-d'hotel

(1830) Slices of fillet of veal, Pelerine potatoes

(1514) Cream pie (3201)

67

Anchovy salad (772) Perch. Polish style (1208) Mashed potatoes in snow (2798) Squab cutlets in papers (2270) Stuffed tomatoes, Provencal (2835) Asparagus tips a la Miranda (2696) Fresh cherry fritters (3042) Dessert

68

Tunny marinated (831)

Onion and ham omelet (2900)

Turkey wings with turnips (2043)

Green peas, French style (2743)

Baked tripe with parmesan cheese (1474)

Artichoke bottoms a la Mornay (2680)

Crusts with Madeira (3026)

Dessert

36

THE EPICUREAN.

69

Marinated sardines (817)

Cheese omelet (2883)

Pompano a la Duclair (1222)

Anna potatoes (2770)

Sausages with white wine (1807)

Mussels a la poulette (1047)

Duckling, green mayonnaise with fine herbs

(1938) Columbia tartlets (3330)

JULY -BREAKFAST. 7O

Hard-boiled eggs a la Washburn (2862) Porgy paupiettes, Hindostan (1230) Lamb hash, Creole style (2295) Chicken legs a la Saulniere (1873) Marchioness potatoes (2797) Sirloin steak, ancient style (1373) Genoese cake merigued (3308) Dessert

71

Radishes (808)

Molded fresh butter (775)

Fried eggs with brown butter (2870)

Blackfish a la Sanford (1115)

Rump of beef, mirotons a la menagere (1344)

Puree of Jerusalem artichokes (704)

Lamb salad a la Somer (2637)

Chicken legs in papers (1876)

Casino cakes (3293)

Scrambled eggs with lobster garnished with Villeroi mussels (2941)

Baked kingfish (1186)

Noisettes of mutton with cooked fine herbs (1612)

Veal kidneys with white wine (1527)

Beef, Chateaubriand maitre d'hotel (1382)

Sarah potatoes (2802)

Mirabeau rice (3213)

Dessert

73

Fried shrimps (1080) Eggs on a dish, Fermiere (2915) Brandade of salt codfish (1146) Lambs' crows, ravigote sauce (1668) Ribs of beef, old style (1332) Tomatoes a la Boquillon (2833) Fruits a la Creole (3051) Dessert

74=

Caviare canapes (777)

Green omelet with fine herbs (2892)

Deviled bluefish (1119)

Clam pancakes or fritters (996)

Calf s brains a la Chassaigne (1480)

Mutton tendons with mushrooms (1656)

Roasted squab with watercress (2018)

Small babas with rum (3288)

75

Varenskis polonaise (993) Shad with sorrel puree (1256) Eggs au miroir a la Lully (2852) Lamb stew, Navarin (1755) Beef and tomato salad (2623) Baked hash of chicken (2293) Barigoule artichokes (2689) Printanier boats (cakes) (3291)

76

Poached eggs with spinach (2933) Pike perch a la Financiere (1214) Breast of lamb with veloute tomato sauce (1665)

White bean salad (2658) Sausages Gastronome (1802) Spare ribs, Parisian style (1808) Risot a la Ristori (2980) Fruits (3699)

BILLS OF FARE.

37

77

Parsley omelet (2903)

Butterfish marinated and fried (1127)

Sausages with tomato Soubise sauce (1805)

Potted pigeons (1965)

Sliced leg of lamb a la Dordogne (1710)

Cream potatoes baked (2781)

Dessert

AUGUST— BREAKFAST.

78

Canapes of herring, Russian style (777) Eggs au miroir a la Meyerbeer (2853) Kingfish on the dish a 187) Calf's liver a la Claremont (1530) Plain boiled potatoes (2774) Broiled squabs (2013) Madeira crusts (3026) Dessert

79

Fried eggs a la sole (2869)

Fresh mackerel in papers, Mephisto (1192)

Stewed lamb with turnips (1759)

Calf's liver and bacon (1531)

Provengal potatoes (2801)

Venison fillets a la Lorenzo (2177)

D'Artois cake with apricot marmalade (3302)

Dessert

80

Celery vinaigrette (779)

Eggs on a dish, Venetian style (2920)

Bonito a la Godivier (1122)

Tournedos of beef, Talabasse (1437)

Potatoes, omelet shape (2806)

Broiled reedbirds (2151)

Conde cakes (3297)

Dessert

81

Lobster canapes (777)

Scrambled eggs a la Duxelle with anchovy

croustade (2935)

Salt codfish, Faraday crowns (1147) Minions of veal puree of artichokes (1509) Lamb hash a la Celestine, baked (2294) Broiled chicken with tarragon gravy (1831) Eggplant salad, Provengal (2663) Gooseberry tart (3309)

82

Omelet with clams (2885) Porgy with Chablis wine (1231) Tripe with cooked fine herbs (1478) Lamb fries, tomato sauce (1696)

Baked cream potatoes (2780) Roast duck (1921) Valentine cake with rum (3265) Dessert

83

Salmon quenelles stuffed (2335)

Tenderloin of beef with Madeira half glaze

(1425)

Green peas with braised lettuce (2746) Frog's legs a la d'Antin (1017) Chicken roasted in the saucepan (1881) Omelet stuffed with preserves (glazed) (8067) Cheese (3697) Fruits (3699)

84,

Anchovy butter canapes (777)

Shrimp omelet (2906)

Pike perch a la Geraldin (1215)

Noisettes of tenderloin a la Berthier (1411)

Chicken quenelles a la Drew (2326)

Broiled duckling (1938)

Gooseberry tart (3309)

Dessert

38

THE EPICUREAN.

85

Broiled eels, tartar sauce (1150)

Omelet with mushrooms (2899)

Hashed tenderloin of beef, Sheppler (2289)

Chipolata sausages (1801)

Partridge a la Baudrimont (2093)

Italian salad (2635)

Hollandaise potatoes with melted butter (2790)

Gooseberry flawn (3173)

*

87

Sardine canapes (777)

Fried eggs with ham or bacon (2872)

Buffalo fish, cream sauce (1126)

Marshal potatoes (2796)

Partridge with olives (2103)

Slices of fillet of mutton maitre-d'hotel (1614)

Peeled tomato salad (2666)

Pumpkin pie (3203)

SEPTEMBER— BREAKFAST.

86

Blackfish a la Villaret (1116) Scrambled eggs a la Columbus (2934) Yearling lamb cutlets in crepinette (1691) Veal, minced Sicilian style (1544) Parsnip cakes fried in butter (2767) Beefsteak a la Perigueux (1376) Baked Biarritz potatoes (2772) Pancakes with orange-flower water (3078)

*

88

Shrimps in side dishes (819) Omelet with sausages (2905) Picked-up codfish with cream (1148) Hollandaise potatoes (2790) Venison cutlets deviled (2173) Cepes, Provengal style (2723) Broiled plovers (2118) Vanilla Chantilly eclairs (3304)

89

Oysters on half shell (803)

Small trout marinated in wine (829)

Eggs on a dish, Omer Pacha (2917)

Lafayette fish breaded, English style (1188)

Turkey giblets, peasant style (2034)

Calf's brains crepinettes (2244)

Julienne potatoes (2792)

Peach with rice tartlets (3334)

9O

Shrimp canapes (777)

Argentine omelet (2878)

Bluefish in papers (1120)

Stewed lamb, Peruvian style (1757)

Partridge with sauerkraut (2104)

Spare ribs, Parisian style (1808)

Potato salad (2654)

Semolina croquettes, pistachio sauce (3019)

91

Eggs cocottes (2873)

Shoulder of mutton with turnips (1654)

Black blood pudding (1772)

Gosling saut6d with tomatoes, Robert sauce

(1953)

Baked noodles (2971) Minced venison (2184) Broiled grouse (2071) Dessert

Poached eggs, matelote (2930)

Mackerel, with white piquante sauce (1194)

Tripe, Parisian style (1476)

Venison hash, American style (2301)

White beans, maitre-d'hotel (2701)

Broiled reedbirds (2151)

Fresh fruits (3699)

Dessert

BIJ^LS OF

39

93

Spinal marrow a la Barnave (1548) Omelet with fine herbs (2889) Redsnapper a la Cherot (1232) Gastronome potatoes (2789) Pork cutlets half glaze and with apples (1777) Scallops a la Mariniere (1076) Bound steak with water-cress (1366) Cream cakes with whipped cream (3296)

OCTOBER— BEE AK FAST. 94=

Alligator pears (771)

Scrambled eggs a la Jerome (2936)

Pork chops. Castillane sauce (1778)

Lyonnese potatoes (2794)

Calf's liver with fine herbs (1533)

Red cabbage salad (2659)

Cheese (3697)

Coffee (3701)

95

Fried shrimps (1080) Omelet with ham and green peas (2893) Kingfish a la Bordelaise (1181) Veal hash cakes, Brittany style (2300) Beetroot fritters with cream (2702) Yearling lamb cutlets (1669) Potatoes fried and channeled (2787) Coffee (3701)

96

Windsor canapes (777) Omelet with kidneys (2897) Buffalo fish, cream sauce (1126) Breast of pork with cabbage (1773) Calf's liver, Italian style (1532) Roasted plovers (2119) Potatoes, housekeeper's style (2791) Cannelons a la Celestine (3292)

97

Tongue canapes (777)

Eggs on a dish with chopped ham (2923)

Fisherman's Matelote (1205)

Mutton kidneys a la Soubise (1617)

Broiled tripe, tartar sauce (1473)

Ruddy duck roasted (2066)

Creamed potatoes (2781)

Apricot cakes with cream of almonds (3287)

98

99

Poached eggs with gravy (2931)

Cupola of salt codfish, Biscaienne (2254)

Lamb stewed with turnips (1 759)

Broiled plovers (2118)

Corned beef hash (2290)

Omelet souffle with preserves (3065)

Coffee (3701)

Dessert

Canapes with sliced salmon (777) Fried eggs, Neapolitan style (2868) Mullet, D'Antin sauce (1206) Calf's brains with Venetian sauce (1486) Pullet legs a la Bayonnaise (2003) Mutton chops Soyer (1591) Provengal potatoes (2801) Biscuits in cases with cream (3289)

1OO

Soft eggs for epicures (2950)

Oyster patties (939)

Lamb minion fillet pudding a la Gladstone

(2323)

String beans with butter (2829) Salisbury steak (1359) Mundane fritters (3044) Fruits (3699) Dessert

40

THE EPICUREAN.

NOVEMBER-

101

Crawfish canapes (777)

Omelet with frogs (2890)

Fresh herring a la Calaisienne (1174)

Pork cutlets, gherkin sauce (1781)

Chicken legs, pure"e of Jerusalem artichokes

(1877)

Porterhouse steak (1362)

Potato cakes (2778)

Crescents with preserves (8298)

BREAKFAST.

1O2

Oysters tartare (804) Eggs on a dish, Plumerey (2918) Red snapper a la Princess (1236) Hashed partridge Clemenceau style (2298) Kulash a la Finnoise (1318) Broiled chicken with bacon maitre-d'hotel (1830)

Baked Biarritz potatoes (2772)

D'Artois cake with apricot marmalade (3302)

103

Beets marinated (774) Soft eggs with pure"e of sorrel (2951) Maskinonge a la Providence (1207) Potato croquettes maisienne (2782) Beef palate a la Bechamel (1326) Minced partridge with rice (2091) Redhead duck roasted (2063) Goronflot (3310)

1O4,

Anchovy canapes (777)

Omelet of beef palate (2880)

Fresh mackerel, Bonnefoy (1191)

Jugged venison (2180)

Flat sausage broiled with tomato Soubise

sauce (1805)

Delmonico sirloin steak, plain (1375) Potato tartlets (2810) Marrow f rangipane pie (3088)

105

Fried eels, tartar sauce (1150)

Scrambled eggs with Swiss cheese (2944)

Calf's tails with cabbage (1580)

Zampino, Modena style with string beans (1820)

Mutton cutlets a la Bouchere (1593)

Potatoes half glaze (2784)

Broiled teal duck (2067)

German pancake (3074)

106

Boiled perch, Valois sauce (1209) Omelet with smoked herring (2895) Calf's head a la poulette (1516) Troyes Chitterlings (1775) Rib steak of beef a la Royer (1365) Potatoes, housekeeper's style (2791) Woodcock roasted (2206) Wells of love (3338)

1O7

Molded eggs in cases a 1'Echiquier (2875)

Pike perch a la Royale (1216)

Breast of mutton (haricot) with turnips (1588)

Jugged rabbit with blood (2141)

Marinated pork tenderloin (1815)

Celery salad (2660)

Puff paste galette (3306)

Stewed fruits (3686)

1O8

Whitefish a la Gherardi (1311) Eggs molded a la Parisian (2876)

Mutton kidneys on skewers, Bordelaise sauce (1619)

Tripe a la mode de Caen (1471)

Stuffed tomatoes with fresh mushrooms

(2842)

Roast squabs with water-cress (2018) Cheese (3697)

OF FARE.

109

Bartholomew canapes (852) Fried eggs a la Montebello (2867) Wall eyed pike a la Durance (1213) Hollandaise potatoes (2790) Young rabbit, Valencia style (2139) Roast Guinea fowl (1958) Corn salad (2669) Darioles with vanilla (3301)

DECEMBER— BEEAKF AST.

110

Sardine canapes (777)

Omelet with onions and ham (2900)

Fresh herrings mustard sauce (1175)

Woodcock pudding (2325)

Bag sausage fried (1803)

Chicken roasted in the saucepan (1881)

Galettes, half puffed (3306)

111

Oysters on the half shell (803)

Eels fried with butter and fine herbs (1151)

Scrambled eggs a la Martinez (2937)

Oxtail a la Castsllane (1320)

Bussy potatoes (2777)

Broiled canvasback duck (2054)

Oyster plant salad (2656)

Lafayette cakes with rum (3313)

112

Onion soup with Parmesan cheese (331) German carp with sauerkraut (1132) Omelet with bacon (2879) Blanquette of tenderloin of pork with

mushrooms (1814) Minion fillets of lamb, shallot sauce vriih

marrow (1727)

Potatoes, housekeeper's style (2791) Blackhead duck roasted (2052) Celery salad (2660) Demonet tartlets (3331)

*

114,

Frostfish, Cherbourg style (1159) Eggs on a dish with bacon (2921) Tripe a la poulette with mushrooms (1472) Paupiettes of fillets of veal a la Whittier

(1511)

Dauphine potatoes (2783) Roast squabs (2118) Monk's beard salad (2674) Madelenes with rum (3316)

113

Canapes of herring (777)

Oyster omelet (2901)

Whitefish, pimentade sauce (1312)

Round buttock top of beef baked (1335)

Viennese potatoes (2812)

Roasted pullet with water cress (1996)

Apple fritters, Montagnard (3037)

Mince pie (3089)

115

Rissoles of crawfish a la Beatrice (949)

Hunter's omelet (2896)

Chicken sauted a la Sherman (2468)

Minced tenderloin of beef, Creole style (1397)

Roast duck (1921)

Lettuce salad (2672)

Cheese (3697)

116

Scrambled eggs with sweetbreads (2943)

Lamb fries, cream horseradish sauce (1696)

Mellow potatoes (2799)

Braised duck with olives (1924)

Cepes baked with cream (2724)

Cheese (3697)

Dessert

42 THE EPICUREAN.

BILL OF FARE FOR INVALIDS

Arrow root, Indian (361) Bavaroise (362)

Chicken broth, plain (363)

Chicken and mutton broth with barley (364) Chicken and veal broth (365)

Clam broth and puree (366)

Custard cream of chicken or game (367) Extract of beef, clarified (369) Extract of beef, plain (368)

Fish broth with clams (370)

Frog broth and puree (371) Herb broth (372)

Jelly of chicken and calf s feet (373) Jelly of meat and calf's feet (374)

Jelly of calf's feet with Madeira wine (374)

Mulled egg and almond milk thickened with rice flour (376) Mutton broth (375)

Pressed beef juice (377)

Pure"e of barley with chicken broth (378)

Puree of chicken, partridge, grouse or roebuck (379) Puree of oatmeal or wheaten grits (380) Sabayon of chicken or game (381)

Tea of beef, mutton, chicken or veal (382) Veal broth, refreshing (383)

Wheat, oat or barley broth (384)

BILLS OF FARK.

117 JANVIER.

LUNCH, 12 COUVERTS. MENU.

Ecrevisses vinaigrette (782) Caviar garni de citrons (778) Sarsac Huitres sur coquilles creuses

(803)

Bouillon en tasses (187) Homard a la creme (1044)

Champagne Tournedos filet de boeuf a la Perrier Jouet Roqueplan (1436)

Petit s pois a 1'Anglaise (2742) Kis de veau a la Parisienne

(1576)

Macedoine a la Montigny (2755) Terrapene a la Maryland (1085)

Chateau Cailles grillees garnies de

Lagrange cresson (2128)

Mousseline de foies gras a la

Dana (2535) Salade de laitue (2672)

CJiampagne Glace soufflee Favart (3534) Macarons d'angelique (3380) Fruits (3699) Bonbons (3642) Cafe (3701)

1 • 118

FEVRIER.

LUNCH, 16 COUVERTS. MENU.

Canapes de saumon (777) Mortadella (818)

Consomme de volatile (190)

Chateau Cotelettes de filet de boeuf a la

Yquem Babanine (2255)

Tomates a la Trevise (2836)

CJiampagne Poulet saute a la Marcel (1892) Dry Monopole Petits Pois a la Parisienne

(2745)

Champignons sous cloche (2761) Punch, Favorite (3508)

Chateau Becassines roties (2159)

Larose Salade de cresson (2676)

Omelette soufflee aux pommes (3063)

Gelee a la Rose (3181) Charlotte Russe (3145)

Glace pommes de terre farcies sauce marasquin (3575)

Petits fours (3364) Cafe (3701)

119 MARS.

LUNCH, 10 COUVERTS. MENU.

Thon marine (831) Celeri rave (779)

Haut Consomme (189)

Sauterne Canapes Lorenzo (855)

Queues de petites langoustes a la Monte Carlo (1036)

Champagne Cotelettes d'agneau Robinson Perrier (1685)

Jouet Brut Petits pois aux laitues (2746)

Terrapene Baltimore (1083)

Pontet Canet Pigeonneaux grilles, sauce Col- bert (2013)

Galantine de faisan decoupee (2495)

Salade de laitue (2672)

Omelette soufflee a la Vanille (3066)

Glace ponding, Diplomate (3491)

Fruits (3699)

Petits fours (3364)

Cafe (3701)

120 AVRIL.

LUNCH, 14 COUVERTS.

MENU.

Punch orange a la Russe (3613) Canapes d'anchois (777) Graves Consomme en tasses (189)

Crabes d'huitre Salamandre

(1005)

St. Estephe Cotelettes d'agneau a la Clem- entine (1673)

Pommes de terre fondantes (2799)

Asperges a la sauce Hollandaise (2692)

Champagne Poulet roti a la casserole Mumm Extra (1881)

Dry Pate de jambon (2558)

Salade de romaine (2675)

Mazarine a Fananas et au kirsch (3053)

Gateau St. Honore Sultane (3261)

Plombiere Richemont (3481)

Fruits (3699) Petits fours (3364) Liqueurs Cafe (3701)

44

THE: EPICUREAN.

121 MAI.

LUNCH. 16 COUVERTS. MENU.

Lafaurie Consomme en tasses (189)

Canapes de caviar (777)

Coquilles de homard (2348)

Champagne Ailes de poulet a la Genin Louis (1843)

Ecederer Petits pois a la Parisienne (3745)

Bis de veau a la St. Cloud (1566)

Tomates farcies aux champig- nons (2842)

Batailly Poulet grille au petit sale (1830)

Galantine de caneton en forme

de poire (2487) Salade de laitue (2672) Omelette fourree aux fraises

(3068)

Gelee macedoine au champagne (3179)

Glace mousse S6miramis (3471)

Liqueurs Fruits (3699)

Petits fours (3364) Cafe (3701)

122

LUNCH, 16 COUVERTS. MENU.

Fonds d'artichauts printaniers

(773)

CliaUis Bouillon (187)

Vieux Moules a la Villeroi (1048)

St. Pierre Noisettes de filet de boeuf a la

Maire (1415) Aubergines a la Duperret (2735)

Champagne Ailes de poulet a la Harrison Pommery Sec (1844)

Concombres farcis (2734)

Asperges sauce Hollandaise (2692)

Sorbet Tosca (3519)

Nuits Pigeonneaux rotis a la casserole

(2018) Salade de laitue (2672)

Omelette soufflee aux amandes (3062)

Liqueurs Fruits (3699)

Gateaux japonais (3347) Cafe (3701)

123 JUILLET.

LUNCH, 16 COUVERTS. MENU.

Zeres et Accola (831)

Bitter Betteraves (774)

Lucines orange'es (803)

Chdblis Homards rotis a la broche (1 040)

Concombres a 1'Anglaise (2661)

Champagne Escalopes de ris de veau Cliquot Sec Careme (2284)

Mais bouilli en tige (2730)

Chaudfroid de poularde (2458) Salade de laitue (2672)

Omelette soufflee legere (3061)

Gateau Fleury (3237) Framboises a la creme (3699)

Glace pouding Diplomate (3491)

Petits fours (3364) Fromage (3697)

Cafe Granit au cognac glace1 (3609)

124: AOUT.

LUNCH, 12 COUVERTS. MENU.

Xeres et Salade d'anchois (772)

Bitter Cornichons (785)

Timbales Chevaliere (963)

Niesteiner Crabes tnoux grilles au beurre

ravigote (1006) Concombres marines (2661)

Pontet Canet Mignons de filet de boeuf

Baillard (1400)

Creme de pommes de terre au gratin (2781)

Champagne Ailes de poulet Valerri (1856) Irroy Brut Petits pois a la franeaise (2743)

Beaune Canetons rotis (1938)

Pate de foies gras decoupe (2563)

Salade de laitue (2672) Beignets de cerises (3042)

Glace Spongade Parepa (3537) Liqueurs Cafe (3701)

Claret cup Villars (3712)

BILLS OF FARE.

45

125 SEPTEMBRE.

LUNCH, 16 COUVERTS. MENU.

Eperlans marines (821) Haut Olives (800)

Sauterne

Consomme de volaille (190)

Homard a la Camille (1028)

Chateau Noisettes de filet de breuf

Couffran Triumvir (1419)

Riz a 1'Orientale (2978)

Filets de poulet a la Gallier

(2466) Haricots verts sautes (2829)

Champagne Pate de cailles a la ge!6e (2565)

Salade de romaine (2675)

Omelette soufflee aux macarons

(3064) Gele"e tunisienne rubanee

(3184)

Fruits (3699) Compote (3686) Cafe (3701)

126 OCTOBRE.

LUNCH, 14 COUVERTS. MENU.

R6ties Waddington (826) Truffes a 1'huile (830) Consomme (189)

Liebfraumilch Coquilles de queues d'ecrevis-

ses (2341)

Cotelettes de chevreuil Buridan

(2170)

Petits pois a lamenagere (2744)

Champagne Pigeonneaux frits sauce Figaro Riunart (2017)

Brut Cepes a la Provengale (2723)

Pluviers grilles, sauce Colbert (2118)

Madere Chaudfroid de dinde a la Peri-

gord (2462) Salade d'Escarole (2671)

Imperial Gateau Vacherin a la creme

(3264)

Glace delicieux aux noisettes (3592)

Liqueurs Petits fours (3364)

Cafe (3701)

*

128 DECEMBRE.

LUNCH, 12 COUVERTS. MENU.

Saumon fume (822) Tartelettes de gibier (825)

Sauterne Huitres crues (803)

Premiere Consomme en tasses (189) Homards Provencale (1039)

St. Julien Noisettes de filet de bceuf Ber- Superieur thier (1411)

Petits pois a 1'Anglaise (2742)

Terrapene au madere (1090)

Clicquot Sec Perdreaux grilles a 1'Anglaise (2085)

Terrine de mauviettes (2599) Salade d'escarole (2671)

Omelette soufflee a 1'Ancienne (3060)

Flan de pommes Manhattan

(3034) Riz Mirabeau (3213)

Glace plombiere d'Alenoon (3483)

127

NOVEMBRE.

LUNCH, 18 COUVERTS. MENU.

et Bitter

Piments doux d'Espagne (806) Jambon de Westphalie (786) Consomme en tasses (189) Canapes Martha (856)

Huitres a la Bearnaise tomatee (1052)

Chateau Mignons de filet de boeuf Dumas

Lagrange (1402)

Pommes de terre fondantes (2799)

Becassines farcies Bordelaise

(2160) Tomates Boquillon (2833)

Champagne Coquilles de ris de veau a la Delmonico Harper (2357)

Sorbet Jeune Ameriqne (3530) Nuits Cailles grillees (2128)

Terrine entiere de foies gras en

aspic (2413) Salade de laitue (2672)

Glace soufflee a 1'Alcazar (3533)

Liqueurs Fruits (3699)

Petits fours (3364) Cafe (3701)

Liqueurs

Fruits (3699) Petits fours (3364) Cafe f3701>

46

THE

JANUARY— LUNCH.

129

Oysters a la Bearnaise tomatoed (1052) Escalops of fat livers with risot, Perigueux

sauce (2281) Eggs cocottes (2873) Broiled quails (2128) Eudive salad (2671) Meringue flawn (3174) Dessert

*

131

Baked scallops on toast (1078)

Loin pork pie, English style (2378)

Broiled ruddy duck (2067)

Celery salad (2660)

Glazed apple marmalade (3125)

Roasted chestnuts

Dessert

ISO

Scallops Brestoise (1074)

Surtout of chicken livers with mushrooms

(2367)

Green peas, French style (2743) Broiled woodcock (2204) Water-cress and apple salad (2676) Mocha cake (3249) Apples Dessert

132

Baked oysters a la Crane (1057)

Small patties with gravy (2318)

Minced partridge (2090)

Potato croquettes in surprise (2782)

Broiled grouse (2071)

Babas with rum (3288)

Malaga grapes

133

Oysters a la Boucicault (1053)

Veal palates, Epicurean style (1540)

Roasted stuffed squabs (2018)

Lettuce salad (2672)

Banana crusts a la Panama (3023)

Grape fruit

Dessert

135

Scallops Havraise (1075)

Skewers of chicken livers, Colbert sauce (2222)

Dauphine potatoes (2783)

Broiled partridges, English style (2085)

Lettuce salad (2672)

Chateau framboise" (3141)

Pears

134r

Scallops Mariniere (1076) Crepinettes of chicken, Turenne Broiled canvasback (2054) Cos lettuce salad (2675) Fruit flawn (3172) Florida oranges Dessert

136

Curried oysters, Indian style Shells of chicken (2345) Julienne potatoes (2792) Broiled teal duck (2067) Endive salad (2671) Pineapple Dessert

BILLS OF FARE.

47

FEBRUARY

137

Oyster rissolettes, Pompadour (956) Beefsteak. Bordelaise with marrow and

truffles (1372)

Roast reedbirds with cresses (2152) Cauliflower salad mayonnaise (2649) Venetian lemon custard pie (3202) Chestnut Plombiere (3486) Grape fruit Dessert

-LUNCH.

138

Border of risot of lobsters (2213)

Minion fillets of spring lamb a la Benoist (1720)

Brussels sprouts sauted (2704)

Broiled ptarmigans (2071)

Cucumber salad (2661)

Rice souffle with maraschino (3121)

Roasted chestnuts

Dessert

139

Lobster a la Bonnefoy (1026) Minced beef a la Beekman (1396) Baked cauliflower with cheese (2717) Roast squabs (2018) Lettuce salad (2672) Printanier boats (cakes) (3291) Apples Dessert

14O

Fried soft clams (998)

Lamb cutlets with string beans (1693)

Marrow squash with Parmesan (2824)

Chicken roasted in the saucepan (1881)

Endive salad (2671)

Small savarin cakes (3324)

Roman bomb (3442)

Bananas

141

Anchovy canapes (777)

Lobster, Paul Bert (1038)

Pork chops with apple croquettes (1779)

Potato and beetroot salad (2652)

Broiled teal ducks (2067)

Jealousy cakes (3311)

Malaga grapes

Dessert

14:2

Crusts of fat livers (905)

Cromesquis of beef tongue (872)

Baked noodles (2971)

Broiled ptarmigan (2071)

Chicory salad (2668)

Meringued omelet with fruits (3069)

Florida oranges

Dessert

* —

143

Oysters (803)

Cromesquis of striped bass (870)

Broiled breaded lamb cutlets with gravy (1690)

Green peas, French style (2743)

Broiled redhead ducks (2063)

Tomato salad (2666)

Custard in a dish (3159)

Pineapple

Dessert

144

Oysters (803)

Scallops breaded with milk and fried (1077

Veal cutlets with fine herbs (1504)

Roast tame duck (1921)

Water -cress salad (2676)

Floating Islands (eggs) (3163)

Syruped baba (3227)

Pomegranates

Dessert

48

THE EPICUREAN.

MAECH— LUNCH.

145

Scallops breaded with eggs and fried (1077)

Veal pie a la Dickens (2380)

Artichoke bottoms, Villars (2682)

Broiled duckling (1938)

Chicory salad (2668)

Rice souffle" with maraschino (3121)

Pineapple

*

146

Small lobster, Bordelaise (1025)

Fricassee of turkey wings baked (2038)

Tomatoes a la Boquillon (2833)

Broiled reedbirds (2151)

Endive salad (2668)

Meringued apples, Nubian (2996)

Malaga grapes

147

Stuffed oysters, Mornay (1069)

Terrapin, ancient style (1087)

Artichokes, Rachel (2690)

Broiled chicken with tarragon sauce (1831)

Small orange souffles in cases (3120)

Milk punch iced (3511)

Bananas

148

Lobster with cream (1044)

Squabs roasted in the saucepan (2018) Eggplant a la Robertson (2737) Small aspics of foies gras (2412) Apple flawn, latticed (3169) Strawberries Dessert

149

Consomme in cups (189)

Stuffed small lobster tails (1043)

Terrapin, Newberg (1086)

Small " pains" of chicken a 1'Ecarlate (2543)

Meringued omelet with fruits (3069)

Grape fruit

Dessert

15O

Oysters with Parmesan (1073) Pork cutlets with apples (1777) Mushrooms sauted with butter (2760)

Roast English pheasants adorned with their own plumage (2107)

Eggs with coffee cream meringued (3033)

Florida oranges

Dessert

151

Oysters a la Rubino (1055) Chicken croquettes, Exquisite (877) Asparagus, vinaigrette (2692) Roast thrushes (2166) Lettuce salad (2672) Custard in a dish (3159)

152

Lobster a la Hervey (1034)

Terrapin a la Crisfleld (1084)

Italian salad (2635)

Crepinettes of pigeons, poivrade sauce

with truffle essence (No. 2246) Madeira crusts (3026) Bavarois with meringues (3133) Pears

BILLS OF

49

153

Caviare (778)

boallops a la Brestoise (1074)

Grenadins of beef with sweet peppers (1394)

Noodles with fried bread-crumbs (2973)

Broiled squabs, Colbert sauce (2013)

Stuffed eggs (sweet) (3031)

Grape fruit

Dessert

APRIL— LUNCH.

154r

Oysters on the deep shell (803) Lobster a la Rougemont (1041) Vienna Schnitzel, German style (1512) Green peas with braised lettuces (2746) Timbales of chicken, Parisian style (2382) Souffle's in cases with vanilla (3120) Oranges Dessert

155

Crusts a la Genoise (904)

Deviled lobster (1043) Lamb steak, maitre-d'hotel (1713) Baked tomatoes (2837) Chaudfroid of larks (2454) Floating island (3163) Hot-house grapes

156

Radishes (808)

Fresh butter (775)

Croustades of lamb's sweetbreads (2251)

Broiled teal duck (2067)

Potatoes in surprise (2809)

Cake stuffed with apricots (3325)

Cream cakes iced with vanilla (3294)

Bananas

157

Oysters on crusts (1062)

Escalops of beef palates, chestnut pure"e (2277)

Croustades of chicken livers with Madeira

(2250)

Tomatoes a la Tr6vise (2836) Squabs Crapaudine (2007) Cream pie (3201) Apples

*

159

Pickled oysters (802)

Lobster tails a la Stanley (1042)

King's pilau of lamb (1709)

Fried frog's legs, cream sauce (1022)

Hot pie, Bontoux style (2314)

Genoese cake (3307)

Strawberries

158

Julienne soup, Faubonne (318)

Quenelles of turkey, Providence (2336) Minion fillets of lamb, Landgrave (1721) Artichoke bottoms, Florence (2677) Larks a la Mardchale (2081) Meringued pancakes, Rossini (3073) Pineapple

_ — *

160

Oysters and lemons (803)

Cream of peas a la St. Germain (260)

Breast of lamb, chopped sauce (1663)

Cromesquis of beef tongue (872)

Boudinsof chicken. Soubise (2215)

Baked apples (2992)

Graoe fruit

50

THE EPICUREAN.

161

Clam pancakes or fritters (996)

Small patties, Mazarin (944)

Epigrammes of lamb a la Toulouse (1694)

Broiled squabs (2013)

Lettuce salad (2672)

Surprise of fruits, frothy sauce (3219)

Apples

MAY— LUNCH.

162

Colombines of chicken liver with ham (865) Deviled frog's legs (1020) Patties a 1'Andalouse (934) Slices of lamb, Previllot (1711) Broiled ptarmigans (2071) Chicory salad (2668) Almondine tartlets (3326) Hot-house grapes

163

Quenelles of fish, Montglas (2330)

Sweetbread croquettes (893) Roast tame duck (1921) Cos lettuce salad (2675) Cream macaroons in cases (3383) Spanish oranges

Boudins of pickerel a la "Walton (844)

Benoiton shells (2339)

Sweetbreads in papers (1573)

Broiled chicken with tarragon sauce (1831)

Water-cress and apple salad (2676)

Apricots with cream of almonds (3287)

Bananas

165

Lobster, Monte Carlo (1036)

Palmettes of ham a 1'Aquitaine (927) Chaudfroid of chicken, Clara Morris (2451) Ptarmigans (2071) Lettuce salad (2672) Crescents with preserves (3298) Hot-house peaches

166

Brissotins of chicken, supreme sauce (849)

Sweetbreads on skewers (2226)

Parisian green peas (2745)

Roast duck (1921)

Endive salad (2671)

Apple croquettes, Trimalcion (3016)

Pineapple

167

Crusts a la d'Henin (904) Celestines with foies-gras and pure*e of chest- nuts (862)

Squab cutlets, Perigueux (2267) Green peas, housekeeper's style (2744) Minions of tenderloin of beef, Stanley (1406) Mellow potatoes (2799") Lady bouchees with strawberries (3376)

168

Lobster a la Fresne (1032)

Junot palmettes (921)

Minion fillets of lamb in surprise (1725)

String beans a la Pettit (2827)

Strawberry short cake (3262)

Biscuits in cases with cream (3289)

Pears

BILLS OF FARE:.

51

169

Lobster a la Delmonico (1037)

Timbales Mentana (974)

Mutton cutlets with chicory (1602)

Artichoke bottoms, Montglas (2679)

Croquettes of capon a la Royal (876)

Coffee cream eclairs (3303)

Cherries

JUNE— LUNCH.

17O

Lobster, Paul Bert (1038)

Varsovian palmettes (924) Breast of beef a la Florence (1314) Stuffed tomatoes baked (2837) Asparagus, Hollandaise sauce (2692) Bordelalse tartlets (3328) Hot-house grapes

171

Clam chowder (300)

Shells of calf's brains (2355)

Noisettes of tenderloin of beef, Berthier (1411)

Broiled duckling (1938)

Macedoine salad (2650)

Strawberries and cream

Peaches

172

Soft shell crabs, sauted in butter (1006)

Lamb cutlets a la Durand (1674) Tomatoes a la Boquillon (2833) Italian salad (2635)

Chicken roasted in the saucepan (1881) Rice border with bananas (3005) Grape fruit

173

Frog's legs fried with cream sauce (1022)

Small puff paste salmon patties (945) Minion fillets of lamb, Lefort (1722) Roast squabs (2018) Cos lettuce salad (2675) Goronflot cakes (3310) Bananas

174,

Cromesquis of mussels (873)

Soft crabs, sauted (1006)

Tournedos of beef a la Hutching (1433)

Chicken roasted in the saucepan (1881)

Lettuce salad (2672)

Strawberry ice cream (3451)

Pineapple

175

Bressoles of fat livers (848)

Shells of squabs, baked (2356)

Broiled partridges, English style (2085)

Tomatoes stuffed with fresh mushrooms (2842)

Aspics of foies gras (2411)

Strawberry short cake (3262)

Raspberries

176

Clams, Philadelphia style (994)

Cassolettes, Lusigny (860)

Small" pains" of chicken arEcarlate(2543)

Ducklings, Rouennaise (1937)

Cos lettuce salad (2675)

Meringued croustacles of Venice (3020)

Strawberries

THE EPICUREAN.

Squab cutlets, Perigueux (2267)

Potato cakes (2778)

Lamb minion fillet pie a la Manning (2373)

Small vanilla souffles in cases (3130)

Cream cheese (3698)

JULY— LUNCH.

178 j.

Pickled alligator pears (771)

Soft clams on skewers (999)

Noisettes of plain tenderloin of beef (1410]

String beans, a la Pettit (2827)

Roasted reedbirds (2152)

Cream cakes iced with chocolate (3294)

Apricots

179

Little Neck clams a la poulette (995)

Sweetbread patties, French style (940) Grenadins of beef as venison (1388) Frog's lefts fried a la Horly (1021) Savarin with apricots (3117) Marly cake (3246) Blackberries

180

Frog's legs a la Osborn (1018) Soft shell crabs sauted in butter (1006) Chicken cutlets a la Clarence (2258) Corn cut up (2731)

Potted tenderloin of beef a la Nelson

(2320)

Turkish coffee (3702) Cherries

181

Lobster tart a la Herault (2374) Cases of squabs, Umberto (2234) Boiled corn on the cob (2730)

Small roasted spring chickens as an entree

(1908)

Lettuce salad (2672) Surprise of fruits (3219) Gooseberries

182

Croustades of gnocquis, Rivoli (899)

Border of risot of lobster (2213)

Pigeon tart a la Britannia (2377)

Broiled duckling (1938)

Celery salad (2660)

Iced banana pudding (3487)

Currants

183

Stuffed clams (997)

Frog's legs a la d'Antin (1017)

Sweetbreads larded and glazed with gravy (1575)

Surtout of wild pigeons (2368) Timbale a la Nantaise (2381) Molded snow eggs (3164) Bananas

184r

Olives stuffed with anchovies (801) Lobster brochettes (2224) Cases of sweetbreads, Grammont (2235) Broiled chickens with tarragon sauce

(1831)

Small Quillet cakes (3397) Musk melon Cheese

BILLS OF FARE:.

53

185

Lobster, American style (1024)

Pigeons braised with green peas (1969) Timbales of sweetbreads, modern (2388) Cream cakes iced with coffee (3294) Raspberry water-ice (3607) Peaches.

AUGUST— LUNCH.

186

Kulibiac, Russian style (908)

Lobster a la Lawrence (1035) Beef pie a la Perez (2369) Shells of mussels (2349) Raspberry souffle (3122) Cheese

— *

188

Lobster a la Canaille (1028)

Escalops of veal a la Arnold (2285) Smothered string beans (2828) Timbale for epicures (2383)

Peach marmalade pancakes macedoine

(3075) Pears

187

Frog's legs a la poulette with mushrooms

(1019)

Pilau of chicken (1878)

Lobster a la Gambetta (1033)

Tournedos of fillet of beef, Bretigny (1431)

Savarin a la Valence (3259)

Cheese

189

" Pain " of pike (2307)

Lobster, mayonnaise (2534)

Squabs, Stanislas (2011;

Green peas, English style (2742)

Noisettes of shoulder of lamb, Epicurean (1730)

Parfait with nougat and with almonds (3478)

Plums

19O

Cromesquis of beef palate (867)

Fried sweatbreads, Neapolitan style (1562) Shells of frog's legs (2347) Japanese salad (2636) Cannelons a la Celestine (3292) Cheese

191

Oysters with fine herbs (1072)

Lobster a la Britannia (1027) Fried chicken, Medicis (1870) Small vol-au-vent, Delmontes (2403) Cream cakes with St. Honore cream (3296) Apricots

192

Shells filled with crawfish tails (2341)

Beef palate tourte, Parisian style (2390)

Squabs sauted a I'lmpromptu (2010)

Sarah potatoes (2802)

Sweetbread fritters, cream sauce (1572)

Water melon on ice

Raspberries.

54

THE EPICUREAN.

193

Alligator pears (771)

SEPTEMBER— LUNCH.

194r

Boudins of game, Berchoux (2218)

Oysters a la Rubino (1055)

Epigrammes of mutton a la Jardiniere (1607)

Timbale of pullet (2386)

Iced souffles, Favart (3534)

Oysters in cases a la Hilton (2231) Patties with Regence salpicon (943) Sirloin steak for gourmets (1378)

Squabs roasted in earthenware saucepan (2018)

Fiori di latte a la Bellini (3467) Apples

195

Shrimp patties (935)

Tournedos of tenderloin of beef a la Roque- plan (1436)

Green peas, housekeeper's style (2744) Broiled partridges, Colbert sauce (2099) Francillon cakes (3305) Oheese

196

Oysters with fine herbs (1072)

Cromesquis of sweetbreads, Babanine

(872)

Broiled eggplant, Duperret (2735) Breasts of grouse a la Czarina (207?) Marillan cakes (3317) Bananas

197

Cromesquis of game, Stanislas (871)

Shells of shrimps with oyster crabs (2342) Chateaubriand, with souffled potatoes (1883) Iced pudding, Constance (3490) Cocoanut

198

Fried soft clams with parsley (998)

Blanquette of pullet with mushrooms (1997)

Slices of kernel of venison a la Hussard (2181)

Small aspics of foies-gras (2412) De"monet tartlets (3331) Cheese

199

Consomme" (189)

Lobster a la Dugle"re" (1031)

Timbale of squabs a la Berchoux (2387)

Lamb cutlets, Murillo (1681)

Cream with apples (3014)

Cheese.

20O

Strained okra soup (299)

Baked oysters a la Crane (1057) Cromesquis of beef tongue (872) Chickens Ecarlateala Derenne (2463} Apples, Baron de Brisse style (2993) Concord grapes

BILLS OF FARE.

55

201

Crawfish tails in shells (2341)

OCTOBER— LUNCH. 2O2

Stuffed oysters, Mornay (1069)

Chicken fricassee (1861)

Venison cutlets, tomato Parisian sauce (2174)

Tomatoes stuffed with fresh mushrooms (2842)

Conde peaches (3081)

Watermelon

*

203

Shells of oysters in their natural shells (2351)

Mutton cutlets with marinade (1604)

String bean salad (2657)

Chicken pie, Australian style (2372)

Alliance fritters (3036)

Barberries

Crusts of woodcock (906)

Artichoke bottoms a la Florence (2677)

Cream of lobster (2470)

Jelly cake meringued (3243)

Cheese

204,

Oysters in cases a la Lorenzo (2232)

Venison cutlets with chestnut puree (2175) Souffle of chicken a la Delsart (2360) Broiled teal duck (2067) Frascati biscuits (3004) Muskmelon

*

205

Brissotins of game, Lyonnese (850)

Lobster a la Ravigote (2531)

Green peas, English style (2742)

Noisettes of tenderloin of beef with pure'e of

mushrooms (1420)

Peach ice cream a la Herbster (3453) Huckleberries

206

Shells of oysters with fried bread (2353)

Salmis of partridge cold (2574) Croustade a la Perigueux (897) Italian salad (2635) Roasted woodcocks (2206) Scuffled omelet with vanilla (3066) Cheese

207

Fried soft clams (998)

Patties with puree of game (936) Shells of terrapin with hazel-nuts (2358) Broiled snipe (2157) Frothy puree of apples (3127) Spanish oranges

208

Shells of oysters baked in their shells (2350)

Epigrammes of lamb, ancient style (1695)

Timbales of pullet (2386)

Plain Delmonico sii'loin steak (1375)

Lamb's lettuce salad (2669)

Preserved quinces (3685)

56

THE EPICUREAN.

209

Steamed oysters (1064)

Lobster & la Creole (1029)

Rib steak a la Bercy (1364)

Galantine of pheasant, sliced (2495)

Roast chicken garnished with water-cresses

(1881).

Rice border with bananas (3005) Dessert

NOVEMBER— LUNCH.

21O

Venison cutlets a la Cauchoise (2171) Croustades of reedbirds (2252) Terrapin, Maryland Club (1088) Redhead duck roasted (2063) Lettuce salad (2672)

Nesselrode pudding with candied chest- nuts (3495) Dessert

211

Oysters in shells roasted (2352)

Croustades a la Perigueux (897) Rabbit pie with fine herbs (2379) Roasted teal ducks (2068) Peaches a la Stevens (3084) Dessert

213

Scallops, Horly (1077)

Croustades a la Morgan (902) Veal cutlets, half glaze (1499) Celery knob salad (2660) Roasted ruddy ducks (2066) Genoese Madeleines (3314) Roast chestnuts

212

Oyster brochettes (2225)

Cromesquis of capon (868)

Breast of veal a la Mondoux (1488)

Young rabbit fillets, currant sauce (2145)

Terrapin a la Philadelphia (1085)

Cream of almond rissoles (3116)

Bananas

Shells of scallops, Parisian style (2354) Crepine of young rabbit (2249) Sweetbreads larded and glazed with gravy

(1575)

Quenelles of turkey a la Providenee (2336) Roasted wookcock (2206) Cream cakes with burnt almonds (3295) Pomegranates

215

White cabbage, English style (776) Cromesquis a la Rumford (869) Shells of terrapin with hazel-nuts (2358) Small vol-au-vent of reedbirds, Diplomate

(2407)

Broiled young wild rabbit backs (2149) Tutti-frutti ice cream (3586) Stewed quinces

216

Marinated Gurnet (831)

Patties a la Reine (938)

Small sirloin a la Bearnaise (1369)

Frog's legs a la Royer (1023)

Broiled teal duck (2067)

Guanabana water-ice (3603)

Cheese

BILLS OF FARE.

217

Curried oysters, Indian style (1071)

Lobster cutlets a la Shelley (2261) Baked macaroni (2959) Cold quail pie (2565) Asparagus salad (2621) Croquettes a la Trimalcion (3016) Cocoanut

DECEMBER— LUNCH.

218

" Pain " of crawfish, Chartreuse (2305)

Terrapin a la Crisfield (1084) Timbale of young hare (2389) Tenderloin of beef with olives (1428) Chestnut and vanilla souffle (3118) Cheese

*

22O

Stuffed hard shell crabs (1004)

Terrapin cutlets with cream sauce (1089)

Turkey legs with Milanese noodles (2036)

Broiled quails (2128)

Cakes filled with apricot marmalade (3325)

Bananas

219

Oyster crab patties (935)

Minion fillets of lamb as venison (1723) Lobster with mayonnaise (2534) Loin of pork pie, English style (2378) Jelly rolled biscuit (3312) Cheese

221

Small vol-au-vent a la Lucini (2404)

Veal cutlets a la Georgina (1496) Terrapin stew with Madeira wine (1090) Apple Charlotte (3008) Crumbled paste cakes (3345) Apples

Turban of lobsters garnished with shells

of lobster (2394)

Marinated pork tenderloin (1815) Vol-au-vent, Parisian style (2406) Terrapin, Maryland Club (1088) Lady's bouchees with strawberries (3376) Cheese

Fresh mushroom patties (937) Cases of lobster, Ravigote (2447) Baked stuffed egg-plant (2738) Gibelotte of rabbits (2147) Cannelons a la Celestine (3292) Grape fruit

Kulibiac Smolenska (909) Lobster cutlets a la Lowery (2476) Chicken pie a la Manhattan (2370) Sweetbreads a la Montebello (1560) Africans fancy cakes (3364) Pomegranates

THE EPICUREAN.

225 JANUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Meissonier (324)

Remove

Sheepshead a la Bechamel (1257)

Dauphiue potatoes (2783)

Entrees

Rack of pork, crown shape, with small onions

(1798) Stuffed mushrooms in cases with Madeira (2762)

Pullet a la Dame Blanche (1972) Green peas with braised lettuces (2746)

Roast.

Woodcock (2206) Chicory salad (2668)

Hot Entremets Brioche and cream fritters with sabayon (3040)

Bananas in surprise (3541)

Small fancy cakes (3364)

Nuts and raisins (3699)

Dessert

226 JANUARY.

DINNER, 8 TO 10 PERSONS: MENU.

Soup Mutton a la Cowley (329ji

Remove

Fresh codfish a la Duxelle— baked (1136) Mellow potatoes (2799)

Entrees

Corned breast of beef, English style (1315) Sweet potato croquettes (2831)

Chicken fricassee a la Waleski (1866) Tomatoes, Queen style (2840)

Roast

Mallard duck (2059) Cos-lettuce salad (2675)

Hot Entremets Flawn au lion d'or (3035)

Plombiere a la Rochambeau ice cream (3482) Small fancy cakes (3364)

227 JANUARY.

DINNER 16 TO 20 PERSONS. MENU.

Soup Consomme Channel (224)

Side Dish Rissoles of partridges a la Waddington (955)

Fish

Chicken halibut baked with parmesan (1172) Viennese potatoes (2812)

Remove

Braised middle short loin a la Messinoise (1347) Cardoons with half-glaze (2710)

Entrees Fillets of chicken a la Bodisco (1835)

Green peas Parisian (2745)

Salmis of canvasback ducks (2056)

Fried eggplant (2739)

Beatrice Punch (3502)

Roast

Quail (2131) Celery salad (2660)

Hot Entremets Countess pudding (3097)

Palmyra souffle ice cream (3535)

Bonbons (3642)

Mottoes (3653)

Black coffee (3701)

Raw oysters or clams (803) may

JANUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Soup Consomme Celestine (223)

Side Dish Palmettes of pheasant a la Torrens (929)

Fish

Red snapper a la Mobile (1235) Broiled potatoes with fried bread (2776)

Remove Aitch bone boiled, cream horseradish sauce

(1317) Villeroi celeriac (2722)

Entrees

Chicken a F Hoteliere (1880)

Fried stuffed lettuce (2752)

Breasts of woodcock a la Diane (2200)

Tomatoes a la Boquillon (2833)

American sherbet (3521)

Roast

Pheasant (2107) Endive salad (2671)

Hot Entremets Stuffed pears a la Lombarde (3086)

Plombiere a la Richmond ice cream (3481)

Small fancy cakes (3364) * Dessert

be added to these bills of tare.

BIJL.LS OF FARE.

59

229 JANUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Bennett (287)

Remove

Smelts, Diplomatic (1268) Marchioness potatoes (2797)

Entrees Braised chicken with rice (1914)

Noisettes of beef a la Berthier (1411) Brussels sprouts a la Baroness (2703)

Roast

Woodcock (2206) Lettuce salad (2672)

Hot Entremets

Pineapple crusts, apricot sauce (3022) Iced biscuits a la d'Orleans (3437)

Small cakes (3364)

Stewed fruits (3686)

Dessert

*

231 JANUARY

DINNER, 16 TO 20 PERSONS. MENU.

Soup Consomme a la Remusat (240)

Side Dish Chicken croquettes, Hungarian (878)

Fish

Soles a la Lutece (1272) Mellow potatoes (2799)

Remove Ham braised with stuffed tomatoes (1790)

Entrees

Slices of mutton fillet a la Alexandra (1608)

Cauliflower a la Villeroi (2716)

Quails with mushrooms (2134)

Green peas, Parisian style (2745)

Californian sherbet (3523)

230 JANUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Chicken okra (299)

Remove

Fresh codfish slices with Hollandaise sauce

(1140) Boiled potatoes. English style (2774)

Entrees Sheep's tongue ecarlate with spinach (1657)

Sauted chicken a la Tunisienne (1901) Fried oyster plant (2817)

Roast

Ruddy duck (2066) Celery salad (2660)

Hot Entremets Apples, Baron de Brisse style (2993)

Orange water-ice (3605)

Small fancy cakes (3364)

Coffee (3701) Cognac

Dessert

Roast Capon (1826)

Salad

Hot Entremets Alliance fritters (3036)

Favart souffle ice cream (3534)

Small fancy cakes (3364)

Nuts and raisins (3699)

Stewed bananas (3687)

Dessert Raw oysters or clams (803) may

232 JANUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Soup Bisque of crabs a la Stevens (199)

Side Dish Timbales Chevaliere (963)

Fish

English turbot with caper sauce (1307) Potato croquettes in surprise (2782)

Remove Saddle of mutton roasted on the spit (1648)

Entrees

Chicken, Vienna style sauted (1905)

String beans with butter (2829)

Partridges a la Chartreuse (2094)

Gnocquis (2955)

Kirsch punch (3510)

Roast

Mallard duck (2059) Salad

Hot Entremets Creamy souffle with cheese (2982)

Spongade a la Medicis (3536)

Small cakes (3364)

• Coffee (3701) Liquors

be added to these bills of fare.

60

TT1E EPICUREAN.

233 JANUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Fermiere style (307)

Remove

Hot eel pie (2315) Green peas, English style (2742)

Entries

Breasts of chicken a la Lucullus (1846) Artichoke (bottoms) with marrow (2687)

Pilau of mutton, French style (1641) Chicory with cream (2729)

Roast

Grouse with apple sauce (2072) , Escarole salad (2671)

Hot Entremets Singapoi-e pineapple fritters (3046)

Ice ci'eam with walnuts (3464)

Fancy cakes (3364)

Salted almonds (3696)

Dessert

*

235 JANUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Sotip Consomme a la Dubarry (229)

Side Dish Pheasant croquettes (891)

Fish

Sheepshead a la Buena Vista (1259) Potato cakes (2778)

Remove

Goose stuffed with sausages and chestnuts (1950)

Entrees

Veal cutlets, Milanese (1502) Green peas, housekeeper's style (2744)

Woodcocks a la Cavour (2198) Artichoke (bottoms) Jusienne (2678)

Pargny punch (3514)

Roast

Redhead ducks (2063) Salad

Hot Entremets Creole fruits (3051)

Coffee mousse ice ci-eam (3473)

Stewed fruits (3686)

Dessert

Raw oysters or clams may

JANUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Jerome with sweet potato quenelles (317)

Remove

Baked stuffed perch (1210) Mellow potatoes (2799)

Entrees

Sweetbreads a 1'Eugenie (1556) String beans a TAlbani (2825)

Woodcock pudding (2325) Ballotines of stuffed cabbage (2705)

Roast

Chicken (1881) Lettuce salad (2672)

Hot Entremets Apples in surprise (2995)

Maraschino ice cream (3462)

Small cakes (3364)

Fruits (3699)

Dessert

236 JANUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Soup Puree of carrots a la Crecy (268)

Side Dish Neapolitan timbales (977)

Fish

Fresh codfish a la Norwegian (1137) Persillade potatoes (2774)

Remove Tenderloin of beef a la d'Aurelles (1449)

Entrees

Breasts of chicken a la Mirabeau (1849) Stuffed cauliflower a la Bechamel (2715)

Sweetbreads a la Conti (1554) • Green peas, English style (2742)

Californian sherbet (3523)

Roast

Canvasback ducks with samp (2055) Salad

Hot Entremets Franklyn pudding (3098)

Ice cream mousse with maraschino (3476)

Nuts and raisins (3699) 4* Dessert

be added to these bills of fare.

BIJLLS OF FARE,.

61

237 JANUARY.

DINNER 8 TO 10 PERSONS. MENU.

Soup Garbure with lettuce (310)

Remove

Spotted fish, Queen sauce (1285) Potato fritters (2788)

Entrees

Tenderloin steak with Madeira (1425) Stuffed tomatoes, Provengal (2835)

California quails a la Monterey (2136) Green peas, English style (2742)

Roast Wild turkey, American style (2028)

Hot Entremets Apples with butter (2999)

Chocolate ice cream (3449)

Small fancy cakes (3364)

Stewed fruits (3686)

Dessert

JANUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Consomme a la Grammont (234)

Remove

Whitefish, Gherardi (1811) Potato tartlets (2810)

Entrees

Minions of beef tenderloin a la Salvini (1405) Spinach a la Rougemont (2822)

Sweetbread cutlets, modern style (2271) Macedoine a la Montigny (2755)

Roast Pullet with water-cress (1996)

Hot Entremets Pineapple Carolina (3090)

Lemon water-ice (3604)

Small cakes (3364)

Fruits (3699)

Coffee (3701)

239 JANUARY.

DINNER, 16 TO 20 PERSONS MENU.

/Soup Chamberlain (295)

Side Dish Godiveau and chives, puff paste patties (944)

FisJi

Sole, Venetian style (1278) Mellow potatoes (2799)

Remove Sirloin of beef a la Dauphiness (1350)

Entrees

Breasts of partridges a la Jules Verne (2087) Artichoke (bottoms) with cream bechamel

(2686) Sweetbreads larded and glazed with gravv

(1575) French green peas (2743)

Brandy punch (3510)

Roast Capon (1826)

Hot Entremets Pudding a la de Freese (3099)

Excelsior biscuit ice cream (3436) Fruits (3699) Dessert flaw oysters or clams may

24rO JANUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Soup Consomme a la Daumont (228)

Side Dish Cannelons of puree of game (859)

Fish

Haddock, Holland style (1165) Boiled potatoes (2774)

Remove Mongrel goose a la Royer (1946)

Entrees

Mutton cutlets with cucumbers (1603) Stuffed tomatoes with mushrooms (2842)

"Woodcock salmis a la Sandford (2208) String beans a 1'Albani (2825)

Punch Dolgorouski (3506)

Roast Teal ducks (2068)

Hot Entremets Peach fritters with maraschino (3039)

Spongade ice cream a la Parepa (3537) Stewed fruits (3686)

Dessert be added to these bills of fare.

62 THE EPICUREAN.

JANVIER. 24:1

DINER, 14 COUVERTS— A L'AMERICAINE.

MENU. ffaut Sauterne Huitres (803)

Sherry POTAGES.

Consomme" a la Laguipierre (236) Creme do Celeri a la Livingstone (252)

HORS-D'(EUVRE CHAUDS.

Bouchees de salpicon de foies-gras (943)

Marcobrunner POISSONS.

Sheepshead a la sauce Cardinal (1261) Blanchaille frite a la diable (1310)

Pommery Sec RELEVE.

Filet de bceuf a la Bernardi (1444)

Pontet-Canet ENTREES.

Ailes de poulet a la Marceau (1847) Petits pates de cailles (2311)

Petits pois a 1'Anglaise (2742) Fonds d'artichauts a la Mornay (2680)

Souffle de becasses aux truffes (2366) Sorbet Andalouse (3322)

Corton ROTS.

Canard a tete rouge (2063) Salade d'escarole (2671)

ENTREMETS DE DOUCEUR.

Munich aux peches (chaud) (3055)

Gelee aux ananas Californienne (3178) Creme bain-marie au cafe (3162)

Glace Parfait nougat (3478) Old Port Dessert

JANVIER. 24=2

DINER, 60 COUVERTS— SERVICE A L'ANGLAISE.

MENU.

Huitres (803)

POTAGES.

Consomme a Tlmperatrice (231) Tortue verte au clair (353) HORS-D'CEUVRE FROIDS.

Salade d'anchois (772) Olives Espagnoles farcies (801) Sardines a l'huile(831)

Thon marine (831)

POISSONS.

Darne de saumon a la Duperre (1240) Pompano a la Soya (1226)

RELEVES. Chapon a la Re"gence (1825) Selle d'agneau braisee a la puree de navets (1745^

ENTREES.

Cotelettes de veau Pogarski (2273) Paupiettes de dindonneau au souvenir (2045)

Canards Mallart au Madere (2061) Vol-au-vent de poulet aux champignons (2399)

ROTS.

Faisans rotis aux truffes (21 10) Buisson d'ecrevisses (2572)

RELEVES.

Rissolettes a la Solferino (958)

ENTREMETS.

Asperges sauce mousseline (2692) Petits pois a la Francaise (2743)

Gelee aux fruits (3187) Creme tutti frutti (3153)

Petites caisses de homards a la ravigote (2447) Grosses truffes en serviettes (2843)

RELEVES.

Hure de sanglier en surprise garnie d'Africains (3255) Fondue aux truffes du Piemont (2954)

Dessert

BILLS OF FARE. 63

JANVIER. 24r3

DINER, 60 COUVEETS— SERVICE A LA RUSSE.

MENU. Servi par six, dix sur chaque plat.

BUFFET SEPARE.

Vermuth, Absinthe, Canapes de crevettes (777) Salade d'auchois (772)

Kilmmel, Sherry Gelee de canneberges (598) Rhubarbe a la creme (3204)

Thon marine (831) Radis (808)

Olives (800) Caviar (778)

Chablis 60 plats d'huitres sur coquilles (803)

POT AGES (3 SOUPIERES).

Amontillado Consomme Colbert aux oeufs poches(225) Bisque de homard (205)

HORS-D'CEUVRE (3 PLATS DE CHAQUE). Timbales a la Talleyrand (988) Palmettes a la Perrier (922)

POISSONS (3 PLATS DE CHAQUE).

Fletan a la Coligny (1168) Filets de soles, Rochelaise (1276)

RELEVES (3 PLATS DE CHAQUE).

Dinde a la Franchise (2029) Selle d'agneau a la Chanceliere (1739)

ENTREES (3 PLATS DE CHAQUE).

Filets de volaille a la Certosa (1836) Cotelettes de tetras a la Segard (2259) Homard a la Rougemont (1041) Chaudfroid de cailles a la Baudy (2459)

ROTS (3 PLATS DE CHAQUE).

Perdreaux truffes (2100) Poularde au cresson (1996)

LEGUMES (3 PLATS DE CHAQUE).

Celeri a la moelle (2721) Petits pois fins a la Parisienne (2745)

ENTREMETS SUCRES (CHAUDS) (3 PLATS DE CHAQUE).

Brioches St. Marc (3006) Pouding a la Benvenuto (3092)

ENTREMETS SUCRES (FROIDS) (3 PLATS DE CHAQUE).

Vinde Paitte Gelee aux fruits (3 plats) (3187)

Gaufres brisselets a la creme framboisee (3223) 60 Glaces variees (3538)

FLANCS.

2 Chariots garnis de pommes d'api (3632) Une brouette garnie de fleurs sur socle (3638)

CONTRE FLANCS.

Deux etageres garnies de bonbons, marrons glaces et Victorias (3379) 8 Tambours garnis de petits fours (3364) Macarons (3379)

Africains (3364) Bouchees de dames (3376)

SEIZE BOUTS DE TABLE.

4 Corbeilles de fruits frais (3699) 4 Compotiers de fruits sees (3699) 4 Fromages (3697) 4 Compotes de pommes (3686)

Cafe (3701)

Haut Sauterne

Batailty

Champagne

Pommery Sec

Chateau La Rose

84 THE EPICUHEAlSr.

JANVIER.

DINER, 20 COUVERTS— SERVICE A LA FRANQAISE.

MENU.

Premier Service.

On place les hors-cPceuvre sur la table.

Olives (800) Salade d'anchois (772) Celeri rave (779) Beurre (775)

Radis (808) Melon cantaloup (799) Mortadelle (818) Caviar (778)

Huitres sur coquilles avec citron (803) Les hors-d'oeuvre d'offlce se servent apres le potage

POTAGES.

Consomme1 souveraine (243) Puree de volaille a la Dufferin (269)

Marsala Timbales a la Lagardere (970)

RELEVE. Bass raye a la Massena (1106)

Marcobrunner

Selle de mouton a la Duchesse (1644) Medoc Pomard

ENTREES.

Ailes de poulet a la Toulouse (1854) Cotelettes de filet de boeuf a la Babanine (2255) Ris de veau a la St. Cloud (1566) Salmis de becasses a la Beaumont (2207)

Pichon Longueville

PIECES FROIDES SUR SOCLE.

Galantine de dinde. a la Berger (2499) Pate de foies-gras de Strasbourg (2564)

Chateau Yquem

Deuxieme Service.

Retirer les hors-d'oeuvre et les pieces froides et placer le second service, nombre egal de plats du premier service. Salade en meme temps que le roti.

INTERMEDE.

Punch a Vlmptrial (3509)

ROTS.

Poulardes au cresson (1996) Canvasbacks rotis (canards sauvages) (2055) Chambertin Chateau Laffitte

ENTREMETS.

Quartiers d'artichauts (2688) Petits pois a la Frangaise (2743) Poires a la Ferriere (30851;

Gelee macedoine au champagne (3179; Xeres

GROS GATEAUX (sur socle)

Napolitaine (3250) Mille-feuilles Pompadour (3247)

Constance

Troisieme Service. Enlever le tout excepte le milieu de table (dormant) qui est garni de fleurs ou de groupes, &c.

DESSERT. Fromages varies (3697) Fruits frais en corbeilles (3699)

2'okai

Gueridons garnis de biscuits aux amandes glacees (3369) de fondants au chocolat (3650)

et de fondants a la vanille (3651) Alicante Muscat

Glaces Alaska Florida (3538) Sabayon a la .Denari (3532) Gelee d'oranges en tasses (3180)

Compote de poires (3692) La hotte a la Denivelle (3636)

Casque en nougat garni de sucre file" (3598)

Pale ale Le cafe1 et les liqueurs sont servis au salon.

BULLS OF FAHE.

65

FEBRUARY.

DINNER 8 TO 10 PERSONS.

MENU.

Soup

Manestrone Milanese (322)

Remove

Fried soles a la Colbert (1271) Cucumbers, English style (2661)

Entries

Boiled leg of mutton with mashed turnips (1629) Chicken sauted a la Stanley (1900)

Chicory with cream (2729) Green peas, housekeeper's style (2744)

Roast

Pullet (1996) Salad

Hot Entremets

Fruit crusts a la Mirabeau (3025)

Ice cream with white coffee (3460)

Small fancy cakes (3364)

Coffee (3701)

FEBRUARY.

DINNER, 8 TO 10 PERSONS. MENU.

Soup Oyster soup with ravioles (337)

Remove

Smelts a 1' Alexandria (1265) Persillade potatoes (2774)

Entrees Roast stuffed chicken with tomato Conde" sauce

(1883)

Mutton cutlets, Russian style (1600)

Celery stalks half-glaze (2721)

Red cabbage, Montargis (2707)

Roast

Redhead duck (2064) Salad

Hot Entremets Cream fritters, Pamela (3013)

Almond ice cream (3461)

Small fancy cakes (3364)

Dessert

FEBRUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Soup Cream of Brussels sprouts (250)

Side Dish Rissoles of brains, Princeton (947)

Fish

Shad, Irish style (1254) Boiled potatoes (2774)

Remove Goose a la Chipolata (1945)

Entrees

Carbonnade of mutton a la Juvigny (1589)

Salmis of teal duck a la Harrison (2070)

Spinach with cream (2820)

Lima beans (2699)

Tosca punch (3519)

Roast

Truffled turkey garnished with black olives (2031) Salad

Hot Entremets Rice border with bananas (3005)

Caramel ice cream (3447)

Small fancy cakes (3364)

Dessert

24r8 FEBRUARY.

DINNER, 16 TO 20 PERSONS. MENU.

Soup Consomme1 Adelina (215)

Side Dish Mousseline Waleski (916)

Fish

Redsnapper a la Mobile (1235) Viennese potatoes (2812)

Remove

Quarter of boar, garnished with cutlets and breasts marinade sauce (2049)

Entries

Stuffed sweetbreads, Spanish style (1577)