1885 New Guide Hotel Bar Restaurant
INDEX TO PART 11.
493
Fisk Cooking, Cotitiuiied.
Fish Cooking, Continued. Les Barbues a la Newhaven
Shad a 1' Americaine Skate a la Czarina Soles a la Napoleon III. Triiite a la Genevoise Turbot a la Coleridge Turbot a la Prince Turbot Au Gratin Souchy de r Eau
242 236
243 237 233 237 238 231 234 233
...
Maqureau a la Temple
...
.
.
.
Merlans Grilles a la Prince Im- perial . . .
...
232 235 240 238 241
...
Perch a la Graham Rouget a la Wolseley
...
...
...
. . .
Saumon a la Berwick sur Tweed
...
Saumon a la Humbert
...
...
— Releves, their Variety.
Chap. VI.
Filet de Pore a la Marechale Gigot de Mouton a la Johnston Robertson . . . Tete de Veau a la Duchesse d' Albany ... ...
Releves
248
245 246
...
...
Aloyau a la Marlboro* House
Cote de Rosbif 250 Culotte de Boeuf Braise a la Royale 249 Filet de Pore au Chasseur 248 ...
247
245
Chap. VII.— New Entrees.
Entrees. Cailles au Chasseur (Salmisde) Canard a la Empress Eugenie Canard {Canvasback) Sauvage a la Coleridge ...
Entrees, Continued, La Pelotte de
286 282
Neige a
la
Gladstone
274 254 271 252 286 262 255 285 272 256 266 257 273 275 283 268 268 266 278 278
...
La Pluie d'Or Entree Lievre a la Fred Archer
...
281
. . .
Lord Wolseley of Cairo Entree
Chevreuil a r Abergeldie 261 Chevreuil a la Yellowstone Hotel 287 Compote of Pigeon, Moorfowl, or Partridge, a L' Impera- trice Victoria ... 257 Cotelettes de Mouton a la Due D' Albany ... ... 259 Courge a la Chambord ... 282 Cutlet a la Northcote a L'Inde. No. 2. ... ... 270 Cutlet de Veau a la Milord Earl d'Iddesleigh. No. 3. 270 Dindon a la Comte de Chambord 281 Dindon a la Whitehead ... 275 P-^ntree de Due de Teck ... 260 Entree de L' Artist a la Boehm 261 Entree de Poulet a la Beaconsfield 251 Entree, Beaconsfield. No. 2. 252 Entree a la Bailey Walker 264 Entree a la Prof. Newman 264 Entree Napolitain ... 265 Faisan a la Sir Stafford Northcote 271 Faisan en Sauce Vert, a la "Dagonet." ... 267 Filet de Veau a la Grand Due 287 Fillet de Veau a la Sir Stafford Northcote. No. i. ... 269 Fricandeau de Veau a la 1 rois Freres ... ... 259 Haggis, or Scotchman's Glory 276 Lamb a la Monaco ... 284 Langues d' Agneau a la Prince de Galle ... ... 279 ...
Marrot a la Daniose Mount Temple Entree
...
Mutton a la Prince de Galle Ortolans a la Sirene Francois Perdreaux a la Princess Beatrice
Perdrix au Choux
...
Perdrix a L'Estouffade Perdrix a la Victor Hugo
...
...
Poitrines D' Agneau a La Von Moltke ... ... Pigeons a la Due de Cambridge Pigeon a la Prince Imperial
Poulet a la Harradence
...
Poulet a la Mercier
...
Poulette a la Vanderbilt Rice Birds a L' Ellen Terry
...
Rice Birds a L' Irving Sarcelle a la Gourmet
...
280
...
Trophee de Becasses et Becas- sinco ... ... Breakfast Accessories. Hamburg or Hung Beef for Grating ... ... Ham and Chicken Polonie
288
290 292 294 293
Mock Fois Gras
...
New Hampshire Smoked Hams Roasting and Serving 296 Sausage Meat for Jew's Sausages 292 Saveloys ... ... 292 White Puddings ... 294 Cook's Knives, Carvers, &c. 295 ...
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