The Chung Collection

Chung Logo

The Chung Collection

Menu terms Canadian Pacific Railway Company. Canadian Pacific Hotels May 1, 1952

Item Metadata

Download

Media
chungtext-1.0356752.pdf
Metadata
JSON: chungtext-1.0356752.json
JSON-LD: chungtext-1.0356752-ld.json
RDF/XML (Pretty): chungtext-1.0356752-rdf.xml
RDF/JSON: chungtext-1.0356752-rdf.json
Turtle: chungtext-1.0356752-turtle.txt
N-Triples: chungtext-1.0356752-rdf-ntriples.txt
Original Record: chungtext-1.0356752-source.json
Full Text
chungtext-1.0356752-fulltext.txt
Citation
chungtext-1.0356752.ris

Full Text

 HD. 819
•
MENU TERMS
,
CANADIAN PACIFIC HOTEL SYSTEM
May 1, 1952.
R. A. MACKIE,
General Manager ■
fl
I FID. 819
MENU TERMS
IN ENGLISH
'
A compilation of Menu Terms and explanation
of their French counterpart, for use in drawing
up Menus for English speaking patrons.
Compiled by E. J. WETLI,
Catering Supervisor, Canadian Pacific Hotels.
BOOKLET No.
58
Montreal, P.Q., R. A. MACKIE, General Manager,
May 1, 1952. Canadian Pacific Hotel System. o c
)
FOREWORD
mmmmKmmmmmmmmmmmi^mmmmmmmmmmmmmm^tmmtmmmmmtmtm
On numerous occasions in English speaking countries, the fact
has been emphasized that menu terminologies have always been
expressed in French, and that this has often proved embarrassing,
not only to the staff employed in the Hotels dealing directly with
the guests, but also to the guests themselves when not cognizant of
the French language.
At some time or other, you also may have witnessed such an
occurrence when perhaps a waiter was unable to explain to a guest
what a French term, such as "Oysters Bourguignonne" meant; and
we all know and fully realize that we cannot expect every guest
staying at a Hotel to know the proper meaning of all these terms.
As a matter of fact, it is quite safe to state that these terms are
known only to a very few whom we may call real connoisseurs.
The fact that most culinary terms are expressed in French has
often been the subject of controversy in the press and while certain
efforts have been made in the past to remedy this situation, nothing
very constructive has ever really been done. I have been asked by
our General Manager to undertake such a task and simplify wher'e-
ever possible these terms which have been used in the past.
Therefore, whenever such terms occur in your menus, a short
explanation of what the dish actually consists of will be of immense help, both to the guest and to the person serving or taking
the order. In this respect I have endeavoured in this book to
translate the French terminology wherever I found it possible, and
where this could not be done, to give a short but accurate description of the dish concerned. I should like to stress that this is not a
cookery book and that the explanations given are not my own, but
those of great Masters, such as, Urbain Dubois, Phileas Gilbert,
A. Escoffier, etc., whose principles have been adopted for many
years past by all chefs conscious of their work.
Guests have very often been puzzled by terms used at variance
and with extreme liberty by many chefs and cooks in different Hotels, each one interpreting a term to his own liking. In our
efforts to standardize menu terms, our chefs should try in future
to adhere to the descriptions given herein of the various terminologies, otherwise our entire aim of drafting up menus so that
they can be easily understood and indirectly instruct our guests,
will be thoroughly defeated. In this way, we can foresee the day \^)
when a guest staying in one of our Hotels, ordering "Breast of
Chicken Fedora", (with Mushrooms, Apples, Asparagus Tips,
covered with Cream Sauce and Glazed), and then later on finding
himself in another C.P.R. Hotel and remembering the delicious
meal he had enjoyed so much a few weeks before, orders it again,
and is sure of receiving the same dish, and not some fancy
variation.
In order to make this book easily understandable, I have divided
this work into chapters, dividing the menu into various courses,
such as hors d'oeuvre, soups, eggs, fish, meats, etc. Each page is
divided into two columns showing on the left side the French
terms of the various dishes, and on the right side, their translation
in English, or where translation is not possible, the description of
the dish in English. A few examples are:
Consomme Madrilene        Celery essence with tomatoes
Boeuf braise a la Braised beef, garnished with cabbage
Flamande carrots, turnips and potatoes
Coupe Helene Pear on vanilla ice cream, topped
with hot chocolate sauce
I have also included in this book a special chapter containing
typical Canadian Dishes, and every hotel should make it a point
of duty to have one or two of these dishes featured occasionally
on their menus. These recipes have been collected from all over (^
Canada, and are published under the name of the author or the
sender.
I hope this book will be of assistance to anyone connected with
the task of compiling menus, enabling them to present to our
guests menus which are easily understood.
E. J. WETLI. CONTENTS
o
Preface
1. Hors d'Oeuvre
Foreword
Appetizers
2. Potages
Soups
3. Oeufs
■*•■_,
Eggs
4. Poissons
Fish
5. Viandes
Meats
6. Volaille et Gibier
Poultry and Game
7. Specialites
Specialities
8. Sauces
Sauces
9. Garnitures
Garnishings
10. Legumes
Vegetables
11. Riz, Macaronis et autres Pates  — Rice,  Spaghetti  and  other
Pastes
V
I
12. Salades
13. Desserts et Entremets
Salads
Desserts and Sweets
14. Plats Canadiens
Canadian Dishes HORS d'OEUVRE
Hors d'Oeuvre Froids
Aceto-dolce
Allumettes
Allumettes aux Anchois
Filets d'Anchois
Anguille au Vin Blanc
et Paprika
Artichauts a la Grecque
Fonds d'Artichauts garnis
Artichauts a la Poivrade
Bigarreaux confits
Boeuf fume
Canape aux Anchois
Canape au Caviar
Canape aux Crevettes
Canape a la Danoise
Canape d'Ecrevisses
Canape de Homard
Canape au Gibier
Canape a l'Ecarlate
Canape au Poisson
Canape Printanfer
Caviar
Celeri a la Bonne Femme
C£leri a la Grecque
Cepes marines
APPETIZERS
Cold Appetizers
Sour-sweet
Pastry straws
Anchovy straws
Filleted anchovies
Eel in white wine and paprika
Spiced artichokes greek style
(spiced in vinegar oil, coriander,
thyme and bay leaves)
Stuffed artichoke bottoms
Artichokes with pepper sauce
Candied cherries
Smoked beef
Buttered toast with anchovies
Buttered toast with caviar
Buttered toast with shrimps
Danish toast
(Buttered toast covered with horseradish butter, smoked salmon,
marinated herrings and
with caviar)
Buttered toast with crawfish
Buttered toast with lobster
Buttered toast with game
Buttered toast with tongue
Buttered toast with fish
Canape printanier
(Buttered toast covered with herbs
butter, hard-boiled eggs and small
leaves of watercress)
Caviar
Celery a la bonne femme
(Diced celery and apples, seasoned
with a creamed mustard sauce)
Celery Greek style
(Spiced in vinegar oil, coriander,
thyme and bay leaves)
Pickled mushrooms
o
topped
o Hors d'Oeuvre Froids
Concombres a la Danoise
o
Concombres fargis
Concombres en Salade
Cornets d'York
Cornichons
Eperlan marine
Pieds de Fenouil
Figues
Foie gras
Fruits de mer
Goujons a la Russe
Hareng a la Bismarck
Filet de Hareng
Hareng fume
Hareng aux Haricots verts
Hareng Marine
Hareng a la Russe
Hareng sale
Haricots verts
Huitres
Natives au Caviar
Jambon cru
Jambon cuit
Jambon de Prague
Jambon d'York
Kilkis
Macedoine de legumes
Cold Appetizers
Cucumber Danish style
(Slices of cucumber, garnished
with smoked salmon puree, fillet
of herrings in dice, hard-boiled
eggs, covered with grated horseradish)
Stuffed cucumber
Cucumber salad
York Cones
(Thin slices of ham rolled, filled
with chopped jelly)
Pickled gherkins
Pickled smelt
Fennel ends
Figs
(Foie gras) goose liver
Sea fruits
Gudgeon (fish)
(Marinated, covered with mayonnaise, topped with chopped parsley)
Bismarck herring
Fillet of herring
Smoked kipper
Herring with French beans
Pickled herring
Smoked fillet of herring with caviar
Salt herring
French beans
Oysters
Oysters in their shells with caviar
Smoked ham
Boiled ham
Prague ham
York ham
Norwegian anchovy
Mixed vegetables Hors d'Oeuvre Froids
Melon Cantaloup
Melon Cocktail
Melon frappe au Vin
Mixed Pickles
Mortadelle
Moules
Mures
Museau de Palais de Boeuf
Poitrine d'Oie fumee
Olives fargies
Oeufs farcis
—*
Oeufs de Pluvier
Oeufs de Vanneau
Poireaux a la Grecque
Poivrons doux
Radis
Radis noir
Rollmops
Salade de Hareng
Salade de Pieds de Mouton
Salade de Pieds de Veau
Salade de Pieds de Veau
Hongroise
Sardines a 1'Huile
Saucisson d'ltalie
Saumon fume
Tartelettes de Thon
Tomates en quartier
Truites marinees
Viande des Grisons
Zampino
4
Cold Appetizers
French rock melon
Melon cocktail
Iced melon in wine
Mixed pickles
Mortadella (Italian sausage)
Mussels
Mulberries
Ox snout salad
Smoked goose breast
Stuffed olives
Stuffed eggs
Plover's eggs
Lapwing eggs
Leeks Greek style
(Spiced in vinegar oil, coriander,
thyme and bay leaves)
Sweet pimentos
Radishes
Black radishes
Pickled herrings, rolled around dill
pickles
Herring salad
Sheep's trotters salad
Calf's foot salad
Calf's foot salad, Hungarian style
(Marinated    and    covered    with
aromatic mayonnaise, topped with
slices    of    hard-boiled    egg    and
paprika)
Sardines in oil
Italian sausage
Smoked salmon
Tuna fish tartlets
Quartered tomatoes
Pickled trout
Dried cured beef
Stuffed pig's trotters
o
o o
o
Hors d'Oeuvre Chauds
Allumettes aux Anchois
Allumettes aux Crevettes
Attereaux
Attereaux au Parmesan
Barquettes de Crevettes
Barquettes d'Ecrevisses
Barquettes de Filets de
Sole
Barquettes de Homard
Barquettes d'Huitres
Barquettes de Laitances
Beignets d'Anchois
Beignets de Cervelle
Beignets de Laitance
Blinis
Bouchees
Bouchees aux Huitres
Bouchees a la Perigourdine
Bouchees a la Reine
Bouchees Victoria
Brochettes
Canape a l'Anglaise
Cotelettes
Croquettes
Croquettes Chasseur
Croquettes de Gibier
Croquettes de Homard
Croquettes a la Milanaise
Croquettes de Volaille
Croquettes de Volaille aux
Truffes
Hot Appetizers
Anchovy straws
Shrimp straws
Grilled meat on skewers
Skewered meat with Parmesan
cheese
Shrimp boats
Crayfish boats
Sole boats
Lobster boats
Oyster boats
Soft roe boats
Anchovy fritters
Brain fritters
Soft roe fritters
Blinis (Russian pancakes)
Patties
Oyster patties
Truffle patties
Patties a la Reine
(Filled   with   diced   chicken
sweetbreads in cream)
Victoria patties
(Filled   with   diced   lobster
truffles in lobster sauce)
Grilled meat on skewers
Welsh rarebit
Cutlets
Croquettes
Croquettes hunter style
(Hashed   game,   mushrooms
truffles)
Croquettes of game
Lobster croquettes
Croquettes a la Milanaise
(Croquettes of spaghetti)
Chicken croquettes
Chicken croquettes with truffles
and
and
and Hors d'Oeuvre Chauds
Croustades de Crevettes
Croustades de Ris de Veau
Croutes a la Moelle
Croutes a TOie Fumee
Ecrevisses fargies
Fritto Misto
Hareng en Papillote
Hareng Souffle i
Huitres a TAnglaise
Huitres frites
Huitres au Gratin
Huitres soufflees
Oeufs de Vanneau
Paillettes au Parmesan
Pannequets garnis
Petits Pates aux Anchois
Quiche  Lorraine
Petites Quiches au Jambon
Ramequins
Rissoles aux Anchois
Rissoles a la Reine
Rissoles aux truffes
Rissoles a la Victoria
Saucisses a la Choucroute
Souffle a la Florentine
Souffle de Gibier
Souffle aux Huitres
Souffle aux Jambon
Souffle a la Parmesane
Souffle de Poisson
POTAGES
Potages Clairs
Bouillon
Bouillon de Mouton
Consomme
Consomme aux Ailerons
Consomme a TAncienne
Hot Appetizers
Shrimp croustades
Sweetbread croquettes
Buttered toast with marrow
Buttered toast with smoked goose
Stuffed Crayfish
Mixed grill
Herrings in paper cases
Herring souffle
Angels on horseback
Fried oysters
Baked oysters
Oyster souffle
Woodcock's eggs
Parmesan cheese straws
Filled pancakes
Anchovy patties
Bacon tart Lorraine
Small ham tarts
Cheese fritters
Rissoles with anchovies
Chicken rissoles
Rissoles with truffles
Rissoles Victoria
(Rissoles of lobster and truffles)
Sausages with sauerkraut
Spinach souffle
Game souffle
Oyster souffle
Ham souffle
Parmesan cheese souffle
Fish souffle
SOUPS
Clear Soups
Beef broth
Mutton broth
Clarified  (consomme)  broth
Chicken broth with fowl's wings
Consomme garnished  with  leeks,
carrots and turnips
o
6 Potages Clairs
ty
O
)
Consomme a l'Aurore
Consomme Belle Fermiere
Consomme Bergere
Consomme Bouchere
Consomme Bouquetiere
Consomme Bretonne
Consomme Brunoise
Consomme a l'essence de
Celeri
Consomme Celestine
Consomme  aux  Cheveux
d'Ange
Consomme aux Choux
Consomme Colbert
Consomme Crecy
Consomme Croute au Pot
Consomme Demidoff
Consomme aux Diablotins
Consomme Dubarry
Consomme a 1'Ecossaise
Consomme froid
Consomme a l'lndienne
Consomme a l'ltalienne
Consomme Jardiniere
Clear Soups
Consomme thickened with tapioca
and tomato puree
Beef and chicken consomme garnished with vegetables
Consomme garnished with vegetables
Consomme garnished with cabbage
balls stuffed with minced meat
Consomme thickened with tapioca,
garnished with vegetables
Consomme garnished with shredded
leeks, celery and mushrooms
Consomme garnished with finely
diced vegetables
Celery essence
Consomme with shredded pancakes
Consomme with fine vermicelli
Consomme with cabbage
Consomme garnished with vegetables
and poached egg
Consomme thickened with tapioca
and finely diced carrots
Consomme  garnished  with  sliced
vegetables   and   toasted   French
bread
Consomme garnished with peas,
truffles, carrots and chervil
Consomme garnished with small
cheese toasts
Consomme garnished with cauliflower and chervil
Scotch mutton broth
Cold consomme
Consomme flavoured with curry
garnished with rice
Consomme garnished with macaroni
and grated cheese
Consomme garnished with vegetables Potages Clairs
Consomme Judic
Consomme Julienne
Consomme Madrilene
Consomme Montmorency
Consomme Nesselrode
Consomme aux Nids
d'Hirondelle
Consomme aux Nouilles
Consomme aux Oeufs
Consomme aux Oeufs
poches
Consomme a 1'Orge perle
Consomme au Pates
Diverses
Petite Marmite
Consomme aux Piments
doux
Consomme aux Petits Pois
Consomme aux Poireaux
Consomme Printaniere
Consomme aux
Profiterolles
Consomme a la Moelle
Consomme Queue de
Boeuf
Consomme aux Raviolis
Consomme au Riz
Consomme Rossini
Consomme au Sagou
8
Clear Soups
Consomme garnished with shredded
lettuce, chicken and truffles
Consomme garnished with shredded
fresh vegetables
Celery essence with tomatoes
Consomme garnished with asparagus
tips, boiled rice and chervil
Game consomme
Swallows nest soup
Noodle soup
Consomme with egg
Consomme with poached eggs
Chicken   consomme   garnished   with
pearl barley
Consomme with vermicelli, macaroni
or spaghetti
Reinforced consomme garnished with
vegetables, diced boiled beef and
toasted French bread
Consomme garnished with shredded
sweet peppers
Consomme garnished with green peas
Consomme garnished with shredded
leeks
Consomme garnished with spring
vegetables
Clear consomme with small filled
puff shells
Consomme garnished with marrow
Clear ox-tail soup
Consomme garnished with raviolis
Consomme with rice
Consomme garnished with foie gras
and truffles
Consomme garnished with sago
o
o o
Potages Clairs
Consomme Sarah
Bernhardt
Consomme Sevigne
Consomme au Tapioca
Consomme  a   1'essence  de
Truffes
Consomme Tsarine
Consomme Tortue claire
Consomme Venitienne
Consomme Vermicelles
Consomme Gelee de
volaille aux pommes
d'amour
Consomme Windsor
Consomme a la Xavier
Potages
Potage aux Abatis
Potage a TAi-1
Potage Americaine
Potage Andalouse
Veloute Argenteuil
Potage d'Artichauts
Potage Bagration
Potage a la Biere
Potage Bonne Femme
Borscht or Bortsch
Bouillabaisse
Potage Bretonne
Potage Brunoise lie
Veloute Cardinal
Clear Soups
Consomme garnished with tapioca
and marrow
Consomme   garnished   with   lettuce,
green peas and chervil
Tapioca consomme
Chicken broth flavoured with truffle
essence
Consomme flavoured with essence
of fennel
Clear turtle soup
Venetian soup
(Flavoured with chervil, tarragon
and basilic)
Vermicelli soup
Cold  chicken  consomme,  tomato-
flavoured
Consomme garnished with shredded
calves feet and chopped hard-
boiled eggs
Consomme garnished with fresh egg
noodles
Thick Soups
Giblet soup
Garlic soup
Cream of lobster and tomato soup
Cream of tomato, rice and onions
Cream of asparagus and rice
Artichoke soup
Cream soup garnished with macaroni
Beer soup
Puree of potatoes, celery and leeks
Russian beetroot soup
French fish soup flavoured with
saffron
Puree  of white  beans,   onions  and
cream
Creamed diced vegetable soup
White fish and lobster cream soup Potages
Veloute Carmen
Potage Caroline
Creme de celeri
Puree de celeri
Creme Chabrillan
Potage Chasseur
Potage Chevreuse
Potage Chicago
Potage de Chicoree
Potage Cock-a-Leekie
Bisque de Crabes
Puree Conti
Puree Crecy
Potage Cressonniere
Bisque de Crevettes
Potage Cultivateur
Potage Danoise
Potage Dartois
Potage Derby
Puree Dubarry
Bisque d'Ecrevisses
Potage aux Epinards
Puree Esau
Potage Excelsior
Potage a la Farine roussie
Potage Fermiere
Potage de Feves
Potage aux Foies de
Volaille a l'Anglaise
Puree a la Flamande
Potage Garbure
Potage de Gibier
Thick Soups
Tomato, rice and onion soup
Rice puree with cream
Cream of celery
Thick celery soup
Tomato cream soup with vermicelli
Game soup
Chicken and rice soup
Chicago soup
(Tomato puree,  crawfish,  tapioca
and cream)
Thick endive soup
Cock-a-Leekie
(Chicken and leek soup)
Crab chowder or soup
Thick lentil soup
Thick carrot soup with rice
Potato and watercress soup
Shrimp chowder or soup
Vegetable soup farmer style
Danish soup
(Duck and lentil soup)
Cream of green peas and tapioca
Curried cream of chicken and rice
Thick cauliflower soup
Crayfish chowder or soup
Cream of spinach
Cream of lentils
Cream of asparagus and rice
Browned flour soup
Vegetable soup farmer style
Bean soup
English chicken livers soup
Flemish soup
(Potatoes and Brussels Sprouts)
Strained vegetable soup
Puree of game
o
o
10 Potages
Potage Grand'mere
c
o
Potage
Potage
Bisque
Potage
Potage
Potage
Potage
Potage
Potage
Potage
Potage
Potage
Creme
Potage
de Haricots verts
aux Herbes
de Homard
a l'lndienne
Jackson
Lamballe
de Laitue
La Valliere
aux Lentilles
Longchamps        C
de Mai's
Malakoff
de Marrons
Medicis
Potage  Minestra
Mock-Turtle Soup
Potage Mulligatawny
Mutton-Broth
Potage de Navets
Potage Nivernaise
Creme d'Orge
Potage d'Orge au Celeri
Potage a 1'Oseille
Potage Ox-Tail lie
Potage Parmentier
Potage de Poireaux
Potage Poireaux et
Pommes de terre
Potage de Pois frais
Creme a la Portugaise
Potage de Volaille a
l'Anglaise
Potage Princesse
Thick Soups
Grandmother soup
(Potato soup with leeks and
macaroni)
Haricot bean soup
Herb soup
Lobster chowder or soup
Curried Indian rice soup
Potato soup with tomatoes
Green pea soup with tapioca
Lettuce soup
Chicken and celery cream soup
Lentil soup
Green pea soup with vermicelli
Cream of corn
Potato and Tomato soup
Cream of chestnuts
Potage medicis
(Cream of carrots with green peas
and sorrel)
Vegetable soup Italian style
Mock turtle soup
Potage mulligatawny
(Curried chicken soup with rice)
Mutton broth
Cream of turnips
Cream of turnips and carrots
Barley soup
Barley soup garnished with celery
Sorrel soup
Thick ox-tail soup
Potato soup
Leek soup
Leek and potato soup
Fresh green pea soup
Puree of tomatoes and rice
English chicken soup
Chicken and asparagus soup
11 Potages
Puree de Jambon
Potage a la Creme
Potage a la Reine «
Creme de Riz
Potage au Riz
Potage Saint-Germain
Potage de Sante
Potage Savoyarde
Potage Soissonaise
Potage Solferino
Potage Soubise
Potage Terrapines
Potage de Tomates
Potage de Tomates au
Tapioca
Potage Tortue lie
Potage Tortue verte
Veloute a la Tourangelle
Potage Velours
Thick Soups
Ham soup
Cream soup
Puree of chicken and rice
Cream of rice
Rice soup
Green pea soup or split pea soup
Potato, sorrel and leek soup
Celery and potato soup
White beans and onion soup
Tomato and potato soup
Thick Onion soup
Terrapin soup or diamond back soup
Tomato soup
Tomato soup with tapioca
Thick turtle soup
Green turtle soup
Green bean soup
Potato soup garnished with tapioca
o
OEUFS
Oeufs a l'Americaine
Oeufs aux Anchois
Oeufs a l'Andalouse
Oeufs Argenteuil
Oeufs d'Aumale
Oeufs au Lard fume
Oeufs Balzac
Oeufs Bercy
Oeufs a la Bergere
Oeufs au Beurre noir
Oeufs Boieldieu
Oeufs Bordelaise
EGGS
Fried eggs and ham with tomato
sauce
Scrambled eggs with anchovies
Eggs fried in oil with tomato sauce
Scrambled  eggs with asparagus tips
Scrambled eggs and kidneys with
tomato sauce
Bacon and eggs
Scrambled eggs with tomato sauce
Fried eggs with tomato sauce and
sausage
Poached eggs on minced lamb and
mushrooms
Fried eggs with brown butter
Poached eggs on chicken, foie gras
and truffles
Eggs with beef marrow and
bordelaise sauce
12 o
o
Oeufs
Oeufs a la Bretonne
Oeufs brouilles
Oeufs Cannelons
Oeufs Cardinal
Oeufs Carignan
Oeufs Chantilly
Oeufs a la Chartres
Oeufs Chasseur
Oeufs Chatelaine
Oeufs Clamart
Oeufs Colbert
Oeufs a la Comtesse
Oeufs Conde
Oeufs Conti
Oeufs a la Coque
Oeufs a la Creme
Oeufs aux Crevettes
Croquettes d'Oeufs
Oeufs crus
Oeufs a la Diable
Oeufs Diane
Oeufs a la Dreux
Oeufs Duchesse
Oeufs durs
Oeufs a TEspagnole
Oeufs a l'Estragon
Oeufs fargis
Oeufs a la Florentine
Oeufs a la Forestiere
Eggs
Poached eggs with white beans
Scrambled eggs
Eggs rolled in pastry
Poached eggs on toast with chicken
sauce
Eggs with chicken farce and lobster
paste
Soft-boiled eggs with puree of green
peas
Poached eggs on toast with tarragon
flavour
Poached eggs on toast with chicken
livers and mushrooms
Soft-boiled eggs with chestnut puree
Poached eggs with green pea puree
Poached eggs on mixed vegetables
Poached eggs with truffles and
asparagus tips
Fried eggs on toast with red bean
puree
Fried eggs on toast with lentil puree
Soft-boiled eggs
Eggs in cream
Eggs with shrimps
Egg croquettes
Raw eggs
Soft-boiled eggs with devilled sauce
Soft-boiled eggs with puree of game
Eggs in jelly
Poached eggs on duchess potatoes
Hard-boiled eggs
Fried eggs with lean bacon and
tomato sauce
Poached eggs on toast with tarragon
flavour
Stuffed eggs
Poached eggs on spinach
Scrambled eggs with fried bacon
and mushrooms
13 Oeufs
Eggs
1
1
Oeufs frais
Fresh eggs
1
1
Oeufs frits
Fried eggs
1
Oeufs Georgette
Poached eggs in potatoes with prawn
sauce
Oeufs Grand-Due
Poached eggs on toast with asparagus
tips
1
Oeufs au Jambon
Ham and eggs
Oeufs Jockey-Club
Poached  eggs on toast with mushrooms and kidneys
Oeufs au jus
Eggs with gravy
1
Oeufs a la Lorraine
Eggs baked in oven with bacon and
cheese
1
1
Oeufs Maintenon
Poached eggs on toast with
bechamel and cheese
Oeufs Meyerbeer
Baked eggs with sheep's kidneys
Oeufs Mirabeau
Fried eggs with anchovy butter and
olives
Oeufs Montmorency
Poached eggs on toast with artichoke
bottoms
Oeufs Mornay
Poached eggs with Mornay sauce
and cheese
•
Oeufs Nantua
Soft-boiled   or   poached   eggs   with
shrimps
Oeufs a 1'Orleans
Poached eggs with lobster and
truffles
Oeufs au Parmesan
Eggs with parmesan cheese
Oeufs a la Pastourelle
Fried eggs with bacon and kidneys
Oeufs Petit-Due
Soft-boiled eggs with mushrooms
Oeufs a la Piemontaise
Poached eggs on risotto
Oeufs poches
Poached eggs
Oeufs poches frits
Fried poached eggs
Oeufs a la Portugaise
Eggs with tomato
1
Oeufs sur le Plat
Eggs fried in butter
Oeufs Rachel
Scrambled eggs with artichoke
bottoms and truffles
-'
Oeufs a la Reine
Soft-boiled eggs on chicken and
truffles
Oeufs a la Romaine
Scrambled eggs with anchovy
o
o
14 o
o
Oeufs
Oeufs Rossini
Oeufs Saint-Hubert
Oeufs Sevigne
Oeufs Soubise
Oeufs a la Tripe
Oeufs aux truffes
Oeufs a la Turque
Oeufs Victoria
Oeufs Yvette
Omelettes
Omelette Archiduc
Omelette a la Bruxelloise
Omelette Chasseur
Omelette aux Champignons
Omelette a la Confiture
Omelette aux Crevettes
Omelette a l'Espagnole
Omelette aux Fines Herbes
Omelette Florentine
Omelette aux Fonds
d'Artichauts
Omelette Forestiere
Omelette au Fromage
Omelette Hongroise
Omelette Jambon
Omelette au lard
Omelette Lorraine
Omelette Lyonnaise
Omelette Nantua
Eggs
Poached eggs with foie gras
(Goose liver)
Poached eggs with puree of game
Poached eggs with chicken and
truffles
Poached eggs on toast with onion
puree
Hard-boiled eggs with onion sauce
Scrambled eggs with truffles
Fried eggs with chicken liver
Poached eggs with lobster and
truffles
Scrambled eggs with tomatoes,
asparagus tips and prawns
Omelets
Omelet filled with kidneys, fowl
livers and truffles
Omelet filled with Brussels Sprouts
Omelet filled with chicken livers and
mushrooms
Mushroom omelet
Sweet omelet (with jam)
Omelet with prawns
Spanish omelet
Savoury omelet
Omelet filled with spinach
Omelet with artichoke bottoms
Omelet filled with mushrooms and
bacon
Cheese omelet
Omelet filled with tomato and onion
Ham omelet
Bacon omelet
Omelet with cream, grated cheese
and bacon
Omelet with fried onions
Omelet with crawfish in sauce
15 Omelettes
Omelette naturelle
Omelette aux Oignons
Omelette a l'Oseille
Omelette Parmentier
Omelette a la Paysanne
Omelette aux Pointes
d'Asperges
Omelette a la Portugaise
Omelette Princesse
Omelette a la Provengale
Omelette a la Reine
Omelette aux Rognons
Omelette Rossini
Omelette a la Savoyarde
Omelette a la Suissesse
Omelette au Thon
Omelette aux Truffes
Omelette aux Oeufs de
Vanneau
Omelette Victoria
Poissons
Aigrefin,  Sauce au Beurre
Aigrefin bouilli,  Sauce
Hollandaise
Alose. far^ie
Alose grillee
Alose grillee a l'Oseille
Alose marinee
Alose a la Provencale
Anchois
Omelets
Plain omelet
Omelet with onions
Omelet with sorrel
Omelet with potatoes
Omelet with fine herbs, bacon and
potatoes
Omelet with asparagus tips
Omelet filled with tomato, onions
and fine herbs   "
Omelet with fowl and asparagus
tips
Filled plain omelet with tomato
sauce flavoured with garlic
Omelet filled with fowl and truffles
Omelet with kidneys
Omelet filled with foie gras and
truffles
Omelet with cream, grated cheese
and potato
Omelet with Gruyere cheese
Omelet with tuna fish
Truffle omelet
Omelet with lapwing eggs
Omelet with lobster and truffles
Fish
Haddock with butter sauce
Boiled haddock with Dutch sauce
Stuffed shad
Grilled shad
Grilled shad with sorrel
Pickled shad
Shad provencale
(Stuffed   shad   with   white   wine
and anchovy-flavoured tomato
sauce)
Anchovy
o
16 \
o
o
Poissons
Anguille en Aspic
Anguille au Beurre
Anguille au bleu
Anguille frite
Anguille fumee
Anguille en Gelee
Anguille a la Menagere
Anguille a la Meuniere
Matelote d'Anguille
Bar, Loup de Mer
Bouillabaise de Morue
Breme
Brochet
Brochet au Bleu
Filets de Brochet, Sauce
Ravigote
Brochet au Four
Matelote de Brochet
Cabillaud au Gratin
Cabillaud bouilli
Cabillaud frit
Cabillaud grille
Cabillaud Hollandaise
Cabillaud Sauce Huitres
Cabillaud Sauce aux Oeufs
Cabillaud Portugaise
Carpe a la Biere
Carpe au Bleu
Carpe piquee
Carrelet Grille
Carrelet a la Meuniere
Colin
Crabe
Fish
Jellied eel
Eel cooked in butter
Boiled eel
Fried eel
Smoked eel
Eel in jelly
Eel menagere
(Grilled with mustard-flavoured
savoury butter)
Eel meuniere
(Fried eel with brown butter and
lemon juice)
Eel stewed in white or red wine with
onion, garlic and fine herbs
Bass
Cod stew, French style
Bream
Pike
Boiled pike
Fillets of Pike with sharp sauce
Pike baked in the oven
Pike stewed in wine
Codfish au gratin
Boiled codfish
Fried codfish
Grilled codfish
Codfish with Dutch sauce
Codfish with oyster sauce
Codfish with egg sauce
Codfish with wine and tomato sauce
Carp cooked in beer
Boiled carp
Larded carp
Grilled plaice
Fried plaice with brown butter and
lemon juice
Seapike
Crab
17 /
Poissons
«
Aspic de Crevettes
Crevettes Frites
Dorade
Eperlan a l'Anglaise
Eperlan au Gratin
Eperlan Grille
Eperlan a la Meuniere
Paupiettes d'Eperlan
Esturgeon au Four
Fletan poche au Vin blanc
Goujon
Grenouilles aux Fines
herbes
Grenouilles frites
Grenouilles au Gratin
Grenouilles a la Meuniere
Grenouilles Poulette
Hareng a la Diable
Hareng Fargi
Hareng Marine
Hareng au Naturel
Homard a l'Americaine
Homard en Aspic
Homard a la Bordelaise
Homard a la Broche
Cotelettes de Homard
Homard a la Creme
Homard au Gratin
Homard grille
Homard bouilli,
Hollandaise
Homard a l'lndienne
Mayonnaise de Homard
Homard Mornay
Mousseline de Homard
Fish
Jellied prawns
Fried prawns
Gold mackerel
Smelt baked and glazed in oven
Smelt au gratin
Grilled smelt
Smelt, fried with brown butter and
lemon juice
Rolled smelt fillets
Sturgeon baked in the oven
Halibut poached in white wine
Gudgeon, whitebait
Frogs legs with fine herbs
Fried frogs legs
Frogs legs au gratin
Fried frogs legs with brown butter
and lemon juice
Frogs legs in white wine sauce
Devilled herring
Stuffed herring
Pickled herring
Fresh herring
Stewed lobster American style
(with tomatoes and madeira)
Lobster in jelly
Lobster cooked in white wine and
tomato sauce
Skewered lobster
Lobster cutlets
Creamed lobster
Baked lobster
Grilled lobster
Boiled lobster with Dutch sauce
Curried lobster
Lobster mayonnaise
Baked lobster with cheese
Lobster mousseline
o
o
18 o
o
Poissons
Mousse de Homard
Homard Newburg
Salade de Homard
Souffle de Homard
Huitres Frites
Laitance de Carpe
Lamproie aux Oignons
Langouste
Langouste a la Parisienne
Limande
Maquereau a 1'Anglaise
Maquereau grille
Filets de Maquereau en
Papillote
Filets de Maquereau au
Persil
Merlet, Esprot
Merlans a 1'Anglaise
Merlans Bercy
Merlans Colbert
Merlans a la Dieppoise
Merlans aux Fines herbes
Merlans frits
Merlans au Gratin
Merlans Meuniere
Merlans a I'Orly
Merluche
Moules
Moules etuvees
Moules frites
Moules Poulette
Morue a 1'Anglaise
Fish
Lobster mousse
Lobster newburg
(Madeira-flavoured cream sauce)
Lobster salad
Lobster souffle
Fried oysters
Soft carp roes
Lamprey (eels) with onions
Crayfish
Crayfish Parisienne
(Cold jellied crayfish)
Lemon sole
Boiled mackerel with fennel sauce
Grilled mackerel
Fillets of mackerel in paper cases
Fillets of mackerel with parsley
sauce
Spratts
Whiting baked and glazed in oven
Whiting with white wine
Fried breaded whiting
Whiting filleted  and poached with
white wine sauce
Poached whiting with fine herbs
sauce
Fried whiting
Baked whiting, with cheese sauce
Whiting   fried   with   brown   butter
and lemon juice
Fried fillets of whiting with tomato
sauce
Haddock
Mussels
Stewed mussels
Fried mussels
Mussels in white wine sauce
Boiled codfish with egg sauce
19 Poissons
Morue au Beurre
Morue a la Creme
Morue aux Epinards
Morue a l'lndienne
Morue Lyonnaise
Perche aux Fines herbes
Perche frite
Raie au Beurre
Raie au gratin
Raie a la Gelee
Rouget Bordelaise
Rouget en caisses
Rouget en Fenouil
Rouget Frangillon
Rouget au Gratin
Rouget Grille
Rouget Marechal
Rouget Nantaise
Rouget en Papillote
Filet de Rouget Villeroi
Saumon
Cotelettes de Saumon
Cotelettes de Saumon,
d'Artois
Cotelettes froides de
Saumon
Darne de Saumon,
Daumont
Saumon Ecossais
Filets de Saumon aux
Fines herbes
Saumon grille
Mayonnaise de Saumon
Medaillons de Saumon
Medaillons de Saumon
Meuniere
Fish
Codfish in butter
Creamed codfish
Codfish with spinach
Curried codfish
Fried codfish with onions
Perch with fine herbs
Fried perch
Skate with butter
Baked skate
Jellied skate
Red mullet with wine sauce
Red mullet in paper cases
Red mullet with fennel
Grilled red mullet with anchovy
butter
Baked and glazed red mullet
Grilled red mullet
Fillets of mullet marinated and
cooked in oven
Grilled  mullet  with  wine-flavoured
brown fish sauce
Red mullet in paper cases
Fillets of mullet marinated and fried
Salmon
Salmon cutlets
Poached salmon with prawn sauce
Cold salmon cutlets
Thick slices of salmon cooked in
white wine with crawfish sauce
Scotch salmon
Fillets of salmon with fine herbs
Grilled salmon
Salmon mayonnaise
Salmon slices
Salmon slices fried with brown
butter and lemon juice
o
o
20 o
o
Poissons
Mousse de Saumon
Saumon Genevoise
Saumon Sauce Hollandaise
Sole Arlesienne
Sole Bonne Femme
Sole au Champagne
Sole Cleopatre
Sole Colbert
Sole a la Diplomate
Sole Duglere
Sole au Gratin
Sole grillee
Sole Marchand de Vin
Sole a la Meuniere
Sole Mornay
Sole a la Nantua
Sole a la Parisienne
Sole Portugaise
Sole Provengale
Sole au Vin Blanc
Sole au Vin rouge
Sole Yvette
Filets de Sole a
l'Americaine
Filets de Sole a
1'Anglaise
Aspic de Filets de Sole
Filets de Sole aux
Champignons
Filets de Sole Cecile
Fish
Salmon mousse
Poached salmon with white wine
sauce
Salmon with Dutch sauce
Sole with marrow and onions
Poached sole in white wine
Sole with champagne sauce
Sole saute in butter
Fried breaded sole with Maitre
d'Hotel butter
Poached fillets of sole with lobster
sauce
Sole poached with fresh chopped
tomatoes and white wine
Baked sole
Grilled sole
Sole poached in red wine
Sole with brown butter and lemon
juice
Baked sole with cheese sauce
Sole garnished with crayfish tails
Fillets of sole with white wine and
anchovy sauce
Sole Portuguese style
(With white wine sauce garnished
with stewed tomatoes)
Sole with tomatoes and mushrooms
Sole with white wine sauce
Sole with red wine sauce
Sole with prawn sauce
Fillets of sole with lobster scallops
Fillets of sole baked in oven
Fillets of sole in aspic
Fillets of sole with mushrooms
Fillets of sole with asparagus tips
21 Poissons
Filets de Sole Choisy
Filets de Sole Clarence
Filets de Sole aux
Crevettes
Filets de Sole Daumont
Filets de Sole Dieppoise
Filets de Sole Doria
Filets de Sole Florentine
Filets de Sole Grand-Due
Filets de Sole au Gratin
Filets de Sole Helena
Filets de Sole aux Huitres
Filets de Sole a l'lndienne
Filets de Sole a la
Joinville
Filets de Sole Marguery
Filets de Sole Mariniere
Filets de Sole a la
Mexicaine
Filets de Sole Mirabeau
Filets de Sole Moscovite
Filets de Sole aux Moules
Filets de Sole a Y Orleans
Filets de Sole a 1'Orly
Filets de Sole Pompadour
Filets de Sole Princesse
Filets de Sole Printaniere
Filets de Sole Rachel
1 Fish
Fillets of sole with lettuce and
cream sauce
Fillets of sole with prawns and
poached carp's roes
Fillets of sole with prawns
Rolled fillets of sole with herring
roes and prawns
Fillets of sole with mussels and
prawns
Fillets of sole with cucumber
Fillets of sole on spinach with
Mornay sauce, glazed in oven
Fillets of sole with asparagus tips
and Mornay sauce, glazed in oven
Baked fillets of sole
Fillets of sole rolled, with spaghetti
and Mornay sauce
Fillets of sole with oysters
Curried fillets of sole
Fillets of sole stuffed and fried in
butter
Fillets of sole with prawns and
mussels
Fillets of sole with prawns and
mussels
Fillets of sole with pimentos
Fillets of sole with
Fillets of sole with
Fillets of sole with
Fillets of sole with
prawn sauce
Fillets of sole with
Fillets of sole with
Fillets of sole with
Fillets of sole with
Fillets of sole with
browned in oven
anchovies
caviar
mussels
white wine and
tomato sauce
tomatoes
asparagus tips
new vegetables
fish cream sauce
o
o
22 o
(
Poissons
Filets de Sole Trouvillaise
Filets de Sole Verdi
Filets de Sole Victoria
Filets de Sole aux Huitres
Terrapene
Thon a l'lndienne
Tortue
Truite en Aspic
Truite au Beurre d'Anchois
Truite au bleu
Truite au champagne
Truite fargie
Truite frite
Truite a l'Hoteliere
Truite marinee
Truite Meuniere
Turbot bouilli
Turbot braise
Turbot au gratin
Turbot Sauce Genevoise
Turbot grille
Turbot Sauce Hollandaise
Fish
Fillets of sole with prawns and
mussels
Fillets of sole on macaroni with
Mornay sauce
Fillets of sole with mashed potatoes
and lobster sauce
Fillets of sole with oyster sauce
Terrapin or diamond back
Curried tuna fish
Turtle
Trout in jelly
Fried trout with anchovies
Boiled trout
Trout in champagne
Stuffed trout
Fried trout
Fried fillets of trout with Maitre
d'Hotel butter
Pickled or soused trout
Trout in brown butter with lemon
juice
Boiled turbot
Braised turbot
Bread-crumbed or gratined turbot
with cream
Turbot with white wine sauce
Grilled turbot
Turbot with Dutch sauce
o
VIANDES
Boeuf
Aloyau
Aloyau Provengale
Aloyau braise a la
Nivernaise
Aloyau Roti
Culotte de Boeuf
Beefsteak d'Aloyau
MEATS
Beef
Sirlom
Roast sirloin garnished with
tomatoes, etc.
Braised sirloin, garnished with
onions, turnips and new carrots
Roast sirloin of beef
Rump and round of beef
Porterhouse steak
23 Boeuf
Beefsteak a l'Americaine
Beefsteak au Beurre
d'Anchois
Beefsteak a Cheval
Beefsteak bien cuit
Beefsteak a
l'Hambourgeoise
Beefsteak a la Maitre
d'Hotel
Beefsteak Pie
Beefsteak and Kidney Pie
Beefsteak Pudding
Beefsteak and Kidney
Pudding
Beefsteak and Oyster
Pudding
Beefsteak saigjaant
Beefsteak a la Tartare
Bitokes
Boeuf bouilli
Boeuf a l'Ecarlate
Boeuf bouilli a la
Flamande
Boeuf fume
Boeuf a la Mode
Boeuf roti
Boeuf sale
Carbonade de Boeuf
Cervelle de Boeuf
Chateaubriand
Chateaubriand aux Truffes
Cote de Boeuf
Cote de Boeuf braisee
Cote de Boeuf a la
Flamande
Cote de Boeuf rotie
Contrefilet Roti
Daube de Boeuf
Beef
American beefsteak
(With fried egg and onions)
Beefsteak with anchovy butter
Beefsteak with fried egg
Steak well-done
Hamburger steak
Beefsteak with savoury butter
Steak pie
Steak and kidney pie
Beefsteak pudding
Beefsteak and kidney pudding
Beefsteak and oyster pudding
Steak underdone
Minced beefsteak tartare (raw)
Russian minced beefsteaks
Boiled beef
Pickled beef
Boiled beef garnished with
vegetables
Smoked beef
Braised beef
Roast beef
Salt beef, corned beef
Braised beef in beer
Beef brain
Double fillet steak
Double fillet steak with truffles
Ribs of beef
Braised ribs of beef
Ribs  of beef with  cabbage,  bacon,
carrots, turnips
Roast ribs of beef
Roast sirloin of beef
Marinated beef
o
o
24 o
(
o
la
Boeuf
Emince de Boeuf
Entrecote
Entrecote Bearnaise
Entrecote Bordelaise
Entrecote aux
Champignons
Entrecote Forestiere
Entrecote a la Hongroise
Entrecote Lyonnaise
Entrecote Marchand de
Vin
Entrecote Tyrolienne
Estouffade de Boeuf
Filet de Boeuf
Goulash de Boeuf I
Hongroise
Hachis de boeuf
Keftedes
Langue de Boeuf
Poitrine de Boeuf
Queue de Boeuf
Rognons de Boeuf
Tournedos de Boeuf
Veau
Ris de Veau
Blanquette de Veau
Brochettes de Foie de
Veau
Carre de Veau
Cervelle de Veau
Cote de Veau
Epaule de Veau
Escalope de Veau
Cuissot de Veau
Crepinettes de Ris de
Veau
Beef
Sliced or minced beef
Sirloin steak
Sirloin steak with savoury egg and
butter sauce
Sirloin  steak with  red  wine  sauce
and marrow
Sirloin steak with mushrooms
Sirloin steak with mushrooms
Sirloin steak with French fried
onion rings
Sirloin steak with smothered onions
Sirloin steak with wine sauce
Sirloin steak with fried tomatoes
Steamed beef ragout
Fillet of beef
Hungarian beef stew
Beef hash
Oriental minced beef balls
Ox-tongue
Beef flanks
Ox-tail
Beef kidney
Small fillet steak
Veal
Calf sweetbreads
White veal stew
Skewered calf's liver and bacon
Rack of veal
Calf's brain
Veal chop
Shoulder of veal
Veal cutlet
Leg of veal
Sweetbread sausage cakes
25 Veau
Filet de Veau
Foie de Veau
Fricandeau de Veau
Fricasse de Veau
Langue de Veau
Longe de Veau
Pieds de Veau
Poitrine de Veau
Ragout de Veau
Rognons de Veau
Saute de Veau
Selle de Veau
Tete de Veau
Veal
Veal fillet
Calf's liver
Larded roast veal
Calf's fricassee (brown stew)
Calf's tongue
Loin of veal
Calf's feet
Breast of veal
Veal stew
Calf's kidneys
Veal stew
Veal saddle
Calf's head
o
Mouton
Carre de Mouton
Cervelle de Mouton
Cotelette de Mouton
Epaule de Mouton
Gigot de Mouton
Navarin de Mouton
Pieds de Mouton
Mutton
Rack of mutton
Sheep's brain
Mutton chop
Shoulder of mutton
Leg of mutton
Mutton stew
Sheep's trotters
Agneau
Agneau de Printemps
Baron d'Agneau
Carre d'Agneau
Cotelettes d'Agneau
Curry d'Agneau
Epaule d'Agneau
Epigramme d'Agneau
Fricasse d'Agneau l
Gigot d'Agneau
Langue d'Agneau Marinee
Noisette d'Agneau
Selle d'Agneau i
Saute d'Agneau
Timbale de Ris d'Agneau
Lamb
Spring lamb
Baron of lamb
Rack of lamb
Lamb chops
Curried lamb
Shoulder of lamb
Lamb cutlets
Lamb stew
Leg of lamb I
Pickled lamb's tongue
Lamb cutlet
Saddle of lamb
Lamb stew
Lamb sweetbread pattie
o
26 o
(
Pore
Andouillettes de Pore
Boudin
Carre de Pore Roti
Cochon de lait
Cotes de Pore
Cuisse de Pore
Epaule de Pore
Filet de Pore
Foie de Pore
Jambon
Jambon a la Gelee
Jarrets de Pore
Lard fume
Longe de Pore
Pate de Pore
Petit Sale
Pieds de Pore
Pieds de Pore Panes
Pieds de Pore Truffes
Pore Roti
Queue de Pore
Saucisses de Pore
Tete de Pore
Tete de Pore fargie
Tete de Pore a la gelee
Pork
Pig's chitterlings
Black pudding
Pork rib roast
Suckling pig
Pork chops
Leg of pork
Shoulder of pork
Fillet of pork
Pork liver
Ham
Jellied Ham
Pig's Knuckles
Bacon
Loin of pork
Pork pie
Salt pork or pickled pork
Pig's feet or pig's trotters
Breaded pig's feet
Truffled pig's feet
Roast pork
Pig's tail
Pork sausages
Pig's head or boar's head
Stuffed boar's head or pig's head
Pressed boar's head in jelly
VOLAILLE et
o
Poulet
Abatis
Ballotines de Volaille
Blanc de Poulet
Blanquette de Volaille
Brochettes de Rognons de
Coq
Cotelettes de Volaille
Crepinettes
Cretes et Rognons de Coq
Emince Bonne Femme
POULTRY and  GAME
Chicken
Giblets
Small chicken galantines
Breast of chicken
Stewed chicken in rich white sauce
Cock's livers on skewers
Chicken cutlets
Salpicon of chicken
Cock's combs and livers
Minced chicken bonne femme
27 Poulet
Foie de Poulet
Pate d'Abatis a 1'Anglaise
Pate de Poulet a 1'Anglaise
Pilau, Pilaw, Pilaf,
Pilaff, a la Grecque
Poularde pochee a
1'Anglaise
Poularde bouillie a
1'Anglaise
Poulet saute
Poulet saute Marengo
Poussin
Rognons de Coq fargis
Supreme de Volaille
Chicken
Chicken liver
Giblet pie, English style
Chicken pie, English style
Chicken and rice, Greek style
Poached chicken, English style
Boiled chicken, English style
Brown stewed chicken
Brown stewed chicken with mushrooms, truffles, fried eggs, onions
and toast
Pullet
Stuffed cock's kidneys
Breast of chicken
o
Volaille Froide
Aspic de Volaille
Pintade
Cold Poultry
Chicken in jelly
Guinea fowl
Canard, Caneton
Ballotines de Canard
Salmis de Canard
Pate chaud de Caneton
Supreme de Caneton
Duck, Duckling
Stuffed duck's drumsticks
Stewed duck
Hot duck pie
Breast of duckling
Canard Froid
Aiguillettes de Caneton a
l'Ecarlate
Cold Duck
Breast of duckling with tongue
o
Dinde, Dindonneau
Blanquette de Dinde
Dinde bouillie
Dinde rotie
Dindonneau
Turkey, Young Turkey
Fricassee of turkey
Boiled turkey
Roast turkey
Young turkey
28 o
■
Chapon
Chapon au gros Sel
Chapon braise
Chapon roti
Pate de Chapon
Pigeon, Pigeonneaux
Pigeon Froid
Pigeonneau en Gelee
-
Capon
Boiled capon
Braised capon
Roast capon
Capon pie
Pigeon, Young Pigeons
Cold Pigeon
Young pigeon in jelly
c
Oie
Abatis d'Oie
Caisses de Foie
Escalopes de Foie gras
Perigueux
Oison roti
Terrine de Foie gras de
Strasbourg
Foie Gras Froid
Aspic de foie gras
Mousse froide de Foie gras
Goose
Goose giblets
Goose liver in paper cases
Sliced goose liver with truffles
Roast gosling
Potted Strasbourg goose liver
Cold Goose Liver
Goose liver in jelly
Cold goose liver mousse
o
Volaille Sauvage
ou Gibier a Plume
Faisan
Pate de Faisan
Supreme de Faisan
Faisan Froid
Chaud-froid de Faisan
Perdreaux, Perdrix
Crepinettes de Perdreaux
Perdrix de Neige
Pluvier
Vanneau
Game
Pheasant
Pheasant pie
Breast of pheasant
Cold Pheasant
Pheasant in jelly
Partridges
Partridge sausage cakes
Ptarmigan, white grouse
Plover
Lapwing
29 Cailles
Cailles a la Broche
Cailles sous la Cendre
Quails
Quails roasted on the spit
Quails baked in ashes
Cailles Froides
Chaud-froid de Cailles
Grives et Merles
Cold Quails
Quails in jelly
Thrush, Blackbird
Alouettes ou Mauviettes Larks
Alouettes du Pere Philippe     Lark du pere Philippe
Ortolan
Ortolan
o
Becasses, Becassine
Gibier a Poil
Cerf
Cimier de Cerf roti
Civet de Cerf
Chevreuil
Sanglier et Marcassin
Woodcock or Snipes
Game
Deer
Roasted haunch of deer
Jugged deer
Roebuck, Venison
Wild Boar, Young wild Boar
Lievre
Hare
Cotelettes de Lievre
Hare cutlets
Cuisse de Lievre
Haunch of hare
Lievre fargi, Perigourdine
Hare with truffle stuffing
Pate chaud de Lievre
Hot hare pie
Rable de Lievre
Hare's back
Lapin ou Lapereau
Rabbit
Blanquette de Lapereaux
White ragout of rabbit
Lapin en Ragout
Stewed rabbit
Lapin roti
Roast rabbit
o
30 o
(
O
SPECIALITES
Tete de Veau
T6te de Veau en Tortue
Tete de Veau Poulette
Tete de Veau Vinaigrette
Cervelle de Veau
Cervelle de Veau au
Beurre Noir
Cervelle de Veau Trite
Cervelle de Veau Meuniere
Foie de Veau
Foie de Veau grille
Foie de Veau saute
Ris de Veau *
Foie de Volaille
Rognons
Tripe
Tripe mode de Caen
Tripe Creole
Tripe a la Creme
Tripe Lyonnaise
Tripe Bordelaise
Tripe en Salade
SPECIALITIES
Calf's head
Calf's head in brown sauce, garnished with mushrooms, olives,
hard-boiled eggs and sour pickles
Calf's head in cream sauce, flavoured
with mushrooms, lemon juice and
chopped parsley
Calf's head with vinaigrette dressing
Calf's brain
Calf's brain with brown butter,
sprinkled with capers
Fried calf's brain
Calf's brain sauteed, lemon juice
and chopped parsley
Calf's liver
Calf's liver grilled
Calf's liver sauteed
Calf's sweetbreads
Chicken livers
Kidneys
Tripe
Tripe stewed in white wine and
tomatoes with diced vegetables
Tripe with tomato sauce and
shredded green peppers
Creamed tripe
Tripe fried with sliced onions
Tripe stewed in tomato, brown sauce
and red wine, garlic-flavoured
Tripe salad
31 SAUCES
Sauce Bechamel   *
Sauce Demi-glace
Sauce Espagnole
Jus de Veau lie
Sauce Supreme
Sauce Tomate
Sauce Veloutee
Sauce Veloutee de Volaille
Sauces brunes et
Sauces Derivees
Sauce Bigarrade
Sauce Bordelaise
Sauce Bourguignone
Sauce aux Champignons
Sauce Charcutiere
Sauce Chasseur
Sauce Chevreuil
':    *                  '.
Sauce Colbert
*.y
Sauce a la Diable
Sauce Duxelles
SAUCES
White sauce  (foundation)
Brown sauce
Brown sauce (foundation)
Thickened veal gravy
Supreme sauce
(Enhanced white sauce)
Tomato sauce
White sauce  (foundation)
White chicken sauce
Brown Sauces and Derivations
Bigarrade sauce
(Enhanced brown sauce flavoured
with orange juice and garnished
with shredded orange and lemon
peel)
Bordelaise sauce
(Enhanced wine-flavoured brown
sauce, with diced marrow)
Bourguignone sauce
(Enhanced red wine and mushroom-flavoured brown sauce)
Mushroom sauce
Charcutiere sauce
(Enhanced brown sauce with
chopped gherkins)
Hunter style sauce
(Enhanced white wine-flavoured
brown mushroom sauce)
Roebuck (venison) sauce
(Game and red wine-flavoured
brown sauce)
Colbert sauce
(Brown butter sauce with lemon
and chopped parsley)
Devilled sauce
Duxelles sauce
(Enhanced brown sauce with
chopped mushrooms)
■
o
o
32 o
o
Sauces brunes et
Sauces Derivees
Sauce Estragon
Sauce Financiere
Sauce aux Fines Herbes
Sauce Gratin (Pour
Poissons)
Sauce Italienne
Sauce Lyonnaise
Sauce Madere
Sauce Matelote
.
Sauce a la Moelle
Sauce Perigueux
Sauce Perigourdine
Sauce Piquante
Sauce Porto
Sauce Portuguaise
Sauce a la Provengale
Sauce Robert
Sauce Tortue
Sauce Venaison
Sauce au Vin Rouge
Sauces Blanches
et Sauces Derivees
Sauce Anchois
Sauce Aurore
Sauce Bercy
Sauce Aux Capres
Sauce aux Champignons
Brown Sauces and Derivations
Brown tarragon sauce
Financiere sauce
(Truffle-flavoured  madeira  sauce)
Savoury sauce
Gratin sauce
(White wine-flavoured brown
sauce—especially for fish)
Italian sauce
Brown onion sauce
Madeira sauce
Matelote sauce
(Red wine and fish-flavoured
brown sauce)
Brown marrow sauce
(Same as bordelaise)
Brown sauce garnished with chopped
truffles
Brown  sauce garnished  with  sliced
truffles
Sharp sauce
Port wine sauce
Portuguese sauce
(Garlic-flavoured tomato sauce)
Provencale sauce
(Garlic-flavoured tomato sauce)
Brown mustard-flavoured sauce
(For use with pork)
Brown tomato and truffle-flavoured
sauce
Venison sauce
Red wine sauce
White Sauces and Derivations
Anchovy sauce
Tomato sauce
Fish-flavoured white wine sauce
Caper sauce
White mushroom sauce
33 Sauces Blanches
et Sauces Derivees
Sauce a la Creme
Sauce aux Crevettes
Sauce Currie or Curry
Sauce Ecossaise
Sauce Estragon
Sauce aux Fines Herbes
Sauce Homard
Sauce Hongroise
Sauce aux Huitres
Sauce Indienne
Sauce Mornay
Sauce Moutarde
Sauce Newburg
Sauce Orientale
Sauce Smitane
Sauce Soubise
Sauce Soubise tomatee
Sauce Supreme
Sauce Venitienne
Sauce Vin Blanc
Sauces Anglaises
Sauce aux Airelles
Sauce Albert
Sauce aux Aromates
Sauce au Beurre
Sauce aux Capres
Sauce au Celeri
White Sauces and Derivations
Cream sauce
Shrimp sauce
Curry sauce
Cream sauce garnished with finely
diced vegetables
Tarragon sauce
Savoury sauce
Lobster sauce
Hungarian sauce
(Wine-flavoured white sauce with
paprika)
Oyster sauce
Indian or curry sauce
Mornay sauce
(Enhanced cheese-flavoured white
sauce)
Mustard sauce
Newburg sauce
(Egg bound cream sauce flavoured
with madeira)
(Special for lobster)
Curry-flavoured white sauce
Wine and onion-flavoured white
sauce with sour cream
Onion sauce
Onion and tomato sauce
Chicken cream sauce
Venetian sauce
(Wine-flavoured white sauce garnished with tarragon and truffles)
White wine sauce
English Sauces
Cranberry sauce
Horseradish sauce
Aromatic sauce
Butter sauce
Caper sauce
Celery sauce
o
o
34 o
Sauces Anglaises
Sauce Chevreuil
Sauce Creme
Sauce a la Diable
Sauce a l'Ecossaise
Sauce au Fenouil
Sauce aux Groseilles
Sauce Homard
Sauce aux Huitres
Jus Colore
Sauce aux Oeufs
Sauce aux Oeufs au
beurre fondu
Sauce aux Oignons
Sauce au Pain
Sauce au Pain frit
Sauce Persil
Sauce aux Pommes
Sauce au Porto
Sauce au Raifort
Sauce Sauge et Oignons
Sauce Yorkshire
English Sauces
Roebuck sauce
Cream sauce
Devilled sauce
Scotch egg sauce
Fennel sauce
Gooseberry sauce
Lobster sauce
Oyster sauce
Brown gravy
Egg sauce
Egg and butter sauce
Onion sauce
Bread sauce
Fried bread sauce
Parsley sauce
Apple sauce
Port wine sauce
Horseradish sauce
Sage and onion sauce
Yorkshire sauce
(Wine-flavoured brown sauce with
gooseberries and shredded orange
peel)
o
Sauces Froides
Sauce Andalouse
Sauce Chantilly
Sauce Mayonnaise
Sauce Ravigote
Sauce Remoulade
Sauce Tartare
Cold Sauces
Mayonnaise with tomato and
shredded sweet peppers
Mayonnaise with whipped cream
Mayonnaise sauce
Mayonnaise with capers, chopped
parsley,  onions,   tarragon  and
truffles
Mayonnaise with chopped gherkins,
capers,   parsley,   truffles,   tarragon
and anchovy essence
Tartar sauce
(Mayonnaise with chopped  eggs,
onions and chives)
35 Sauces Froides Anglaises
Sauce Cumberland
Sauce Gloucester
Sauce Menthe
Sauce Raifort
Sauces aux Beurre
et aux Oeufs
Sauce Hollandaise
Sauce Bearnaise
Sauce Choron
Beurres Composes
Beurre d'Ail
Beurre d'Amandes
Beurre d'Anchois
Beurre d'Avelines
Beurre de Caviar
Beurre vert
Beurre de Crevettes
Beurre d'Echalotte
Beurre d'Ecrevisse
Beurre d'Estragon
Beurre de Hareng
Beurre de Homard
Beurre de Laitance
Beurre de Noisette
Beurre de Paprika
Beurre de Pimentos
Beurre de Pistache
Beurres Printaniers
Beurre de Raifort
Beurre de Tomate
Beurre de Truffes
Beurre Maitre d'Hotel
Cold English Sauces
Gooseberry sauce
Mayonnaise with sour cream
Mint sauce
Cold horseradish sauce
Egg and Butter Sauces
Dutch sauce—whipped egg and
butter sauce
»
Bearnaise sauce
(Egg  and  butter  sauce  flavoured
with tarragon)
Tomato-flavoured Dutch sauce
Flavoured or Savoury Butters
Garlic butter
Almond butter
Anchovy butter
Hazelnut butter
Caviar butter
Green butter
Shrimp butter
Shalott butter
Crayfish butter
Tarragon butter
Herring butter
Lobster butter
Soft roe butter
Nut butter
Paprika butter
Pimento butter
Pistachio butter
Vegetable butters
Horseradish butter
Tomato butter
Truffle butter
Maitre d'Hotel butter
(Butter flavoured with salt,
paprika, chopped parsley and
lemon juice)
o
.
o
36 o
o
GARNITURES
Pour les plats de viande
Agnes Sorel
Algerienne
Alsacienne
Ambassadeur
Ambassadrice
Amelie
Andalouse
Anglaise
Anversoise
Argenteuil
Arlesienne
Armenonville
d'Artois
Badoise
Balzac
Banquiere
Bayonnaise
GARNISHINGS
For Meat Dishes
Mushrooms, foie gras (goose liver):
madeira sauce
Saute tomatoes, artichoke bottoms,
croquette of potatoes: tomato sauce
with shredded sweet peppers
Sauerkraut tartlets with slice of
ham on top: brown sauce
Potato balls and stuffed tomatoes
Cock's combs, chicken liver and
mushrooms
Potato croquettes, mushrooms,
truffles: tomato-flavoured white
wine sauce
Egg plant stuffed with tomatoes,
sweet peppers stuffed with rice:
tomato-flavoured brown sauce
Carrots, turnips, cabbage and
potatoes
Tartlet filled with creamed hops
•    tips, boiled potatoes: tomato sauce
Asparagus
Egg plant, tomatoes and onions all
French   fried:   brown   sauce  with
essence of truffles
Anna   potatoes   and   mushrooms   in
cream
Duchess potatoes filled with green
peas: madeira sauce
Red cabbage and potato puree
Chicken forcemeat balls, stuffed
olives, mushrooms: mushroom
sauce
Chicken forcemeat balls, sliced
truffles: truffle sauce
Macaroni  and  ham in  cream  sauce
(baked): tomato-flavoured madeira
sauce
37 r
Pour les plats de viande
Beatrice
Beaugency
Belle-Alliance
Belle Helene
Benjamin
Berrichonne
Bijou
Byzantine
Bontoux
Boulangere
Bouquetidre
Bourgeoise
Bourguignonne
Bre tonne
Briarde
Bristol
Bruxelloise
Cafe Anglais
Cambac£res
Camerani
Canova
For Meat Dishes
Artichoke bottoms, mushrooms;
carrots and baked potato balls
Artichoke bottoms stuffed with
marrow: bearnaise sauce
Foie gras and truffles in madeira
sauce
Croquettes of truffles and asparagus
Stuffed mushrooms: tomato-flavoured
madeira sauce
Braised   cabbage,   small  onions  and
chestnuts: brown sauce
Lamb's fries in puff pastry: tomato
sauce
Duchess potatoes and braised stuffed
lettuce
Croquettes of macaroni: madeira
sauce
Baked onions and potatoes
All fresh vegetables in season in
small bouquets
Small onions,  carrots, potatoes and
bacon diced, saute together
Bacon, small onions and mushrooms
saute, and potato croquettes
Baked beans and French fried onion
rings       *    ■■'
Braised stuffed lettuce and creamed
carrots
Croquettes of rice, creamed navy
beans and baked potato balls
Brussels sprouts, braised endives,
potatoes: madeira sauce
Artichoke bottoms stuffed with
mushrooms and truffles:
madeira sauce
Truffles, mushrooms, olives: madeira
sauce
Braised sauerkraut and truffles
Foie gras and truffles: madeira sauce
■
o
o
38 o
o
Pour les plats de viande
Capucine
Careme
Castellane
Catalane
Centenaire
Champenoise
Chancy
Charles V
Chartre
Chasseresse
:
Chatelaine
Chatham
Cheron
i
Chevaliere
Chevreuse
Chipolata
-
For Meat Dishes
Stuffed cabbage, stuffed mushrooms:
madeira sauce
Croquette potatoes, stuffed olives:
madeira sauce
Croquette potatoes stuffed with
braised tomatoes, French fried
onion rings: tomato-flavoured
brown sauce
Small pork sausages, small onions,
chestnuts and mushrooms, stuffed
tomatoes: brown sauce
Braised stuffed lettuce, duchess
potatoes
Duchess potatoes, stuffed onions,
carrots and celery
Green peas, carrots, mushrooms:
madeira sauce
Mushrooms, cock's combs, truffles:
madeira sauce
Braised turnips
Croquettes of lentils, chestnuts puree:
hunter style sauce
Baked potato balls, glazed chestnuts,
artichoke bottoms:  madeira sauce
Buttered noodles and  shredded oxtongue:  onion and mushroom
sauce
Artichoke bottoms and baked potato
balls
Truffles, mushrooms, cock's combs:
white sauce
Artichoke bottoms filled with mushroom puree: tomato-flavoured
brown sauce
Small   pork   sausages,   diced   bacon,
small onions, carrots, turnips,
mushrooms and chestnuts:
madeira sauce
39 Pour les plats de viande
Choiseul
Choisy
Choron
Clamart
Clermont
Comtesse
Concorde
Conti
Continental
Cubaine
Dauphine
Delagrange
Delorme
Denise
Dijonnaise
Diplomate
Don Carlos
Doria
Dubarry
Duchesse
Dumas
Elysee
.
For Meat Dishes
Artichoke bottoms stuffed with foie
gras: mushroom sauce
Braised lettuce and celery, baked
potatoes
Baked   potatoes,   artichoke   bottoms
filled with green peas and marrow:
Hollandaise sauce with tomato
Green peas and duchess potatoes
Tartlets of chestnuts and onion
puree,  French fried  onion rings:
onion sauce
Artichoke bottoms filled with
asparagus tips: truffle sauce
Puree  of  carrots,  green  beans  and
potatoes
Lentil puree with bacon
Artichoke bottoms, mushrooms,
lamb's kidneys: madeira sauce
Baked tomatoes and sweet peppers
Dauphine potatoes: madeira sauce
Green peas, carrots, turnips, braised
celery
Tartlets   filled   with   asparagus   and
noodles au gratin
Stuffed   lettuce,   braised   cucumbers:
red wine sauce
Baked quartered potatoes and tongue
forcemeat balls: madeira sauce
Calf's  sweetbreads,  cock's combs,
mushrooms: brown sauce
Mushrooms and sweet peppers saute:
madeira sauce
Diced potatoes and buttered
vegetable marrow: brown sauce
Creamed or au gratin cauliflower
Duchess potatoes: madeira sauce
(Braised lettuce can also be added)
Carrots, braised cabbage and bacon
Sweetbreads and mushrooms
o
o
40 '
Pour les
'
Empereur
o
Espagnole
Excelsior
Favorite
Fermiere
Financiere
Flamande
Fleury
Florentine
Florian
Forestiere
Franklin
Frascati
Gabrielle
Godard
o
Gouffle
Gourmet
Hauser
Havanaise
- \
For Meat Dishes
Baked tomatoes garnished with marrow, diced potatoes, asparagus:
truffle sauce
Glazed small onions: brown sauce
Baked  potatoes  and  braised  lettuce
Foie gras and truffle slices, asparagus
tips
Carrots, turnips,  onions,  cabbage,
celery and potatoes
Cock's combs, forcemeat balls, olives,
gherkins,  truffles,  mushrooms:
brown sauce
Braised  cabbage,  carrots,  turnips,
potatoes and boiled bacon
Duchess potatoes, calf's kidneys:
tomato-flavoured brown sauce
Spinach in any form
Braised lettuce, small onions, carrots
and potatoes
Bacon, mushrooms and diced
potatoes: hunter style sauce
Stuffed onions, baked quartered
potatoes
Asparagus  tips,   sliced  foie  gras,
mushrooms and truffles, duchess
potatoes
Chicken  forcemeat  balls  with  slice
of marrow: madeira sauce
Lamb's  fries,  cock's  combs,  truffles
and mushrooms: madeira sauce
Tartlet filled with beef marrow:
brown sauce
Shredded   ox-tongue,   artichoke  bottoms, truffles, mushrooms: madeira
sauce
Baked potato balls, fried onion
rings: brown butter sauce
Stuffed sweet peppers: brown sauce
41 t
Pour les plats de viande
For Meat Dishes
Helder
Potato croquettes, saute tomatoes:
bordelaise sauce
Helvetia
Tomatoes filled with spinach, covered
with onion sauce: madeira sauce
<
Henri IV
Hongroise
Baked potatoes and artichoke bottoms
Stuffed   cabbage  and   stuffed   sweet
peppers: paprika sauce
o
Horticole
Stuffed onions, asparagus tips, arti
chokes, braised celery and baked
quartered potatoes
Hussarde
Potato  croquettes,  stuffed  tomatoes,
brown onions: madeira sauce
_
Imperiale
Cock's   combs,   foie   gras,   truffles,
mushrooms: veloute sauce
Independance
Stuffed artichoke bottoms, green peas
and stewed tomatoes
Infante
Braised lettuce, stuffed mushrooms-
madeira sauce
Italienne
Croquettes   of   macaroni,   artichoke
bottoms: tomato sauce
Jardiniere
Vegetables in season
Jockey-Club
Stuffed  tomatoes,  truffles,  crabmeat
balls,   potato   croquettes:   marsala
sauce
Judic
Truffle slices, lettuce stuffed with
ham: brown sauce
Judith
Baked potato balls, stuffed tomatoes
and braised lettuce
Jules Verne
Baked potatoes, puree of turnips
Jussieu
Braised cabbage balls, small onions:
brown sauce
o
Khedive
Mushrooms,   asparagus,   diced   foie
gras,   stewed   tomatoes:   madeira
s
sauce
Kleber
Kotschoubey
Artichoke bottoms filled with puree
of foie gras: truffle sauce
Fried sliced egg plants, tomatoes au
gratin, sliced baked potatoes
42
— Pour les plats de viande
Languedocienne
o
o
Lavalliere
Leopold
Ligurienne
Lilly
Lorraine
Louis XV
Louise
Louisiane
Lucullus
Lyonnaise
Macedoine
Mac Mahon
Maintenon
Majordomo
Maraich&re
Marguerite
Marechale
Marie-Jeanne
For Meat Dishes
Egg plants, tomatoes and mushrooms
saute: garlic-flavoured tomato
sauce
Artichoke bottoms filled with
asparagus tips: bordelaise sauce
Tartlets filled with mushrooms and
shallots in cream sauce
Saffron  rice,   stuffed   tomatoes  and
potato croquettes
Artichoke bottoms filled with puree
of foie gras: truffle sauce
Braised red cabbage, potato balls and
sauerkraut
Artichoke bottoms, truffles,
mushrooms: truffle sauce
Stuffed tomatoes, baked potato balls,
mushrooms saute: mushroom sauce
Croquettes of corn meal, baked
sliced potatoes
Foie gras, cock's combs, mushrooms,
truffles: chicken cream sauce
Puree of potatoes, stuffed onions—
or lyonnaise potatoes (onions and
potatoes saute together)
Diced buttered vegetables in season
Baked quartered potatoes, lima beans
truffles: madeira sauce
Mushrooms in cream and onion
sauce
Tartlets of puree of  lentils:   sharp
sauce
Carrots, oyster plant, french fried
potatoes
Stuffed gherkins: madeira sauce
White truffles: madeira sauce
Baked  potato balls,  hearts of artichokes   and   green   peas:   minted
Colbert sauce
43 Pour les plats de viande
Marie-Louise
Marie-Ther&se
Marietta
Marinetta
Marquise
Marseillaise
Massena
Massenet
Mazarin
Melba
Metterriich
Mexicaine
Milanaise
Mod erne
Moissonneuse
Monaco
Monbazon
Monegasque
• ■,
Monselet
For Meat Dishes
Tartlets filled with carrots,  turnips
and green peas
Rice croquettes with truffles: tomato
sauce
Noodles in tomato sauce
Tartlets filled with spinach: tomato
sauce
Tartlets filled with truffles, asparagus
and beef marrow, croquette potatoes
Baked potatoes, stewed garlic-
flavoured tomatoes
Heart of artichokes filled with
marrow: bearnaise sauce
Green beans, baked sliced potatoes,
artichoke bottoms
Potato croquettes stuffed with
vegetables: truffle sauce
Stuffed   tomatoes,    braised    lettuce,
mushrooms and truffles: port wine
sauce
Braised red cabbage with chestnuts
Stuffed onions, stuffed tomatoes,
stuffed sweet peppers
Macaroni  with   shredded   ox-tongue
and mushrooms in tomato sauce
Braised   lettuce,   braised   cabbage,
chicken, ox-tongue and truffle
croquettes
Maitre d'Hotel potatoes, green peas
with boiled bacon: brown sauce
Sliced ham, calf's brain, truffles and
mushrooms: madeira sauce
Truffled  meat  balls,   mushrooms:
chicken cream sauce
Diced artichokes, tomatoes and
olives: tarragon-flavoured brown
sauce
Stuffed egg plants, baked potato
balls: brown sauce
o
o
44 o
o
Pour les plats de viande
Montague
Montebello
■
.
Monte-Carlo
Montglas
Montgomery
Montpensier
Murat
-.      i
Napolitaine
Nemours
Nesselrode
Nigoise
Opera
•■
Orientale
.
Orloff
Oscar
•
Nicolas
s
Ninon
.
Nivernaise
i .
Odalisque
For Meat Dishes
Stuffed tomatoes, heart of artichokes
and mushrooms
Tartlets filled with chopped oxtongue  and  truffles:   tomato-
flavoured Bearnaise sauce
Braised   stuffed   gherkins,   potato
croquettes,  green peas  and green
beans
Diced foie gras, ox-tongue and
truffles: madeira sauce
Tartlets filled with creamed onions,
spinach: madeira sauce
Asparagus  in  cream  sauce with
truffles
Diced potatoes and hearts of
artichokes, saute tomatoes
Spaghetti in tomato  sauce and
grated parmesan cheese
Potato croquettes,  mushrooms  saute
Chestnuts, mushrooms, truffles:
madeira sauce
Green beans, baked quartered potatoes, stewed tomatoes with tarragon and garlic
Foie gras and truffles: madeira sauce
Braised  lettuce, baked orange
quarters   .
Braised turnips and carrots
Lamb's fries, egg plant and green
beans: Italienne sauce
Chicken livers in madeira sauce,
potato croquettes and- asparagus
tips
Rice with sweet peppers and
tomatoes, potato croquettes:
tomato sauce
Braised celery and baked potato balls
Asparagus tips: tarragon-flavoured
tomato sauce
45 Pour les plats de viande
Othello
Palermitaine
Parisienne
"■■■ .
Parmentier
Paysanne
Pergamon
Persane
Peruvienne
Petit-Due
Petite-Marie
Piemontaise
Plaza
Pompadour
Portugaise
Potagere
Princesse
Printani£re
For Meat Dishes
Shoe-string potatoes, green beans:
truffle sauce
Stuffed egg plant, hashed brown
potatoes: tomato sauce
Parisienne potatoes,  asparagus  tips,
hearts   of   artichokes   filled   with
shredded ox-tongue, mushrooms
and truffles: madeira sauce
Diced boiled potatoes with chopped
parsley
Sliced carrots, turnips, celery, potatoes,   onions,   cabbage  balls  with
boiled bacon
Potato croquettes and sliced truffles
Sweet peppers stuffed with rice and
tomatoes, baked bananas: madeira
sauce
Red sweet peppers filled with rice:
tomato sauce
Patties filled  with  chicken,  truffles,
cock's combs and asparagus tips
Asparagus, green beans, lima beans,
sweet  peppers,  peas,  carrots  and
potatoes
Risotto with white truffles and
mushrooms: tomato sauce
Tartlets filled with puree of green
peas,   braised   cabbage  balls:
madeira sauce
Baked   tomatoes,   baked  potatoes:
tomato-flavoured Hollandaise sauce
Stuffed tomatoes, baked onions and
potatoes: tomato sauce
Fresh vegetables in season in small
bouquets
Asparagus and truffles: cream sauce
with mushroom essence
Carrots, turnips, asparagus tips and
green peas mixed
O
n
46 o
o
Pour les plats de viande
Providence
Quirinal
Rachel
Reforme
Regence
Regina
Renaissance
Robinson
Romanoff
Roseberry
Rossini
Roumanille
Royale
Sarde
Scribe
i
* h
For Meat Dishes
Foie gras, olives, mushrooms and
truffles
Stuffed mushrooms, shoe-string
potatoes: madeira sauce
Hearts of artichokes sprinkled with
chopped parsley, baked quartered
potatoes: red wine sauce with
beef marrow
Shredded chicken, ox-tongue and
truffles
Foie gras, mushrooms, potato croquettes with ox-tongue and ham:
madeira sauce
Tomatoes filled with rice: madeira
sauce with chopped sweet peppers,
mixed pickles and mushrooms
Fresh vegetables in season arranged
in bouquets
Chicken  livers  with  madeira  sauce
Stewed gherkins, baked potatoes,
mushrooms and celery: brown
sauce
Semolina croquettes, stuffed
tomatoes, green beans and
stewed gherkins
Sliced foie gras and truffles: truffle
sauce
Gratin tomatoes, stuffed olives,
baked egg plants: madeira sauce
Cock's combs, truffles, mushrooms,
olives: truffle sauce
Saffron-flavoured   rice   croquettes,
stuffed tomatoes: tomato-flavoured
madeira sauce
Rice with puree of foie gras:
madeira sauce
47 r
Pour les plats de viande
4
Sevillane
Sicilienne
Sigurd
Soubeyran
St-Germain
St-Mande
Strasbourgeoise
Talleyrand
Tivoli
Tosca
Tourangelle
Trianon
Tyrolienne
Vert-pre
Walkyrie
Windsor
Zingara
For Meat Dishes
Tartlets filled with stewed sweet
peppers and tomatoes, diced
potatoes: brown sauce
Noodles with puree of foie gras,
parmesan cheese
Stuffed tomatoes, ham croquettes:
truffle sauce
Creamed onions and truffles on toast
Puree of green peas, fondantes
potatoes and carrots
Baked potatoes stuffed with
asparagus tips and green peas
Sauerkraut   and   boiled   bacon   and
foie gras
Macaroni with foie gras, truffles and
parmesan: truffle sauce
Lamb's fries, cock's combs, asparagus
tips and mushrooms
Tartlets filled with creamed beef
marrow: tomato sauce
Mixed green peas and lima beans in
cream sauce
Tartlets   filled   with   potato   puree,
puree   of   carrots   and   puree   of
green peas alternatively
French    fried    onion    rings,    baked
tomatoes: tomato sauce
Green beans, asparagus tips,
watercress
Mushrooms   stuffed   with   rice   and
onions, truffles, potato croquettes,
green beans
Baked sliced potatoes, green peas,
turnips: brown sauce
Shredded ham, mushrooms and
truffles: tarragon-flavoured brown
sauce
o
o
48 Pour les plats de
Americaine
Antiboise
Banquiere
o
Cancalaise
V
Cardinal
Casanova
Cavour
•
Chambord
Cherbourg
Chivry
Cleopatre
Commodore
Courbet
Creole
-*
Daumont
•
Dauphinoise
o
D'Estaing
Dieppoise
Dieudonne
Dimitri
For Fish Dishes
Lobster sauce
Garlic-flavoured tomato sauce
Covered  with  lobster  slices,  mushrooms, truffles, topped with cream
sauce
Oysters and shrimps in white wine
sauce
Lobster and truffles: cream sauce
Oysters, mussels, truffles: white wine
sauce
Croquettes of noodles and braised
carrots
Truffles, mushrooms, shrimps, hard-
boiled eggs: red wine sauce
Oysters,  lobster,  mussels:  cream
sauce
Oysters, shrimps, mussels: shrimp
sauce
Braised gherkins,  herring roes,
shrimps: white wine sauce
Croquette potatoes, lobster forcemeat
balls;, mussels, white wine sauce
Oysters and mushrooms in curried
white wine sauce
Chopped tomatoes, onions, mushrooms, sweet peppers, in tomato
sauce
Carp roes, sliced truffles and shrimps:
white wine sauce
Sliced lobster, mushrooms and forcemeat balls in lobster sauce
Shrimps and truffles in white wirie
sauce
Mussels and shrimps in white wine
sauce
Tomatoes, mushrooms and parsley
in white wine sauce
Diced   potatoes   and   fillet   of
anchovies: white wine sauce
49 Pour les plats de poissons
Diplomate
Duchesse
Duglere
Duperre
Fecampoise
Florentine
Frangois Ier
Gambetta
Gastronome
Genoise
Genevoise
Grimaldi
Havanaise
Havraise
Indienne
Ismaila
■ ■
Joinville
Maintenon
Marguery
Mariniere
Mascotte
For Fish Dishes
Sliced lobster, truffles and shrimps:
tomato sauce
Shrimps   forcemeat  balls,   baked
oysters and potato balls: oyster
sauce
Stewed tomatoes  and pearl onions:
white wine sauce (glazed)
Oysters, mushrooms and shrimps in
cream sauce
Mussels and shrimps in shrimp sauce
On layer of spinach,  covered with
cream sauce and gratined
Stewed  tomatoes,  shallots,  mushrooms and fine herbs: cream sauce
Tarragon-flavoured  fish  sauce
decorated with slices of truffles
and hard-boiled eggs
Mushrooms and truffles: madeira
sauce
Mushrooms, lobsters and carp roes:
anchovy-flavoured red wine sauce
Saute tomatoes: anchovy-flavoured
red wine sauce
Macaroni, lobster, truffles, mushrooms: lobster sauce
Tomatoes, sweet peppers, onions and
mushrooms: savoury sauce
Oysters and mussels: mussel sauce
Curried rice: curry-flavoured white
wine sauce
Rice with sweet peppers: white wine
sauce with pistachio butter
Mushrooms and lobster tails: shrimp
sauce
Oyster  and   forcemeat  balls:   white
wine sauce
Shrimps and mussels: shrimp sauce
Mussels and shrimps in mussel sauce
Truffles in white wine sauce
o
o
50 o
o
Pour les plats de poissons
Mathilde
Messaline
Miramare
Moderne
Monegasque
-
Montebello
Montreuil
Montrouge
Nantaise
Nero
Normande
Offemont
Opera
Ostendaise
Prince de Galles
Quirinal
-
•
Regence
Reine
Rejane
..
For Fish Dishes
Stewed tomatoes: Mexican sauce
On layer of stewed tomatoes, topped
with Mexican sauce
On layer of rice pilaff, mixed with
sliced egg plants: savoury butter
Lobster tails and sliced truffles:
shrimp sauce
Shrimps and green sweet peppers:
shrimp sauce garnished with sliced
truffles
Oysters and forcemeat balls in curry
sauce
Sliced potatoes in shrimp sauce
On puree of mushrooms, topped
with cream sauce
Lobster tails and sliced truffles:
shrimp sauce
Asparagus, mushrooms, green beans
and potatoes: shrimp sauce
Oysters, mussels, mushrooms and
lobster tails: white wine sauce
Lobsters, shallots and truffles: white
wine sauce
Asparagus and truffles:  white wine
sauce
Oysters and shrimps: savoury sauce
(Prince   of  Wales   style)   Mussels,
oysters,    rice    croquettes:    curry-
flavoured red wine sauce
Mushrooms   and   crayfish   tails:   red
wine sauce
Lobster, oysters, mushrooms, truffles,
carp roes: white wine sauce
Mushrooms and truffles: white wine
sauce with anchovy butter
Potato croquettes: white wine sauce
with watercress butter
51
/ Pour les plats de poissons
Russe
St-Malo
St-Nazaire
St-Valery
Sultane
To sea
Toulonaise
Toulousaine
Traviata
Triestaine
■
Trouvillaise
Tzarine
Vanderbilt
Vatel
Victoria
Windsor
Yvette
Pour les plats de volaille
Albufera
Don Juan
Gauloise
For Fish Dishes
(For   cold   fish)   Vegetable  salad
mixed with ham, ox-tongue, mushrooms,  truffles  and mayonnaise
Mussels and shrimps: white wine
sauce with anchovy butter
Oysters, lobster: white wine sauce
Shrimps, mushrooms: white wine
sauce
Sweet peppers in white wine sauce
and pistachio butter
Stuffed with truffles and shrimps:
shrimp sauce
Pearl onions, mushrooms, red wine
sauce
Olives, mushrooms, truffles: white
wine sauce
Lobster tails and mussels: white wine
sauce with anchovy butter
(Cold)   Shredded  lettuce,  potato
salad, hard-boiled eggs
Shrimps, mussels, mushrooms:
shrimp sauce
Mushrooms, marinated gherkins,
cream sauce, shoe-string potatoes
Truffles,  mushrooms,  oysters  and
shrimps:  newburg sauce
Lobster tails, truffles, fish roes:
shrimp sauce
Lobster and truffles: port wine sauce
Oysters and fish roes: oyster sauce
Shrimps and truffles: shrimp sauce
■
For Poultry Dishes
Stuffed with rice, foie gras and
mushrooms: rich cream sauce
Garnished with truffles, mushrooms
and chicken patties
Truffles,   mushrooms,   cock's   combs
and ham: brown sauce
o
o
52 o
Pour les plats de volaille
Leon XIII
.
Reyniere
Washington
For Poultry Dishes
Mushrooms,   macaroni  with   lobster
tails: rich cream sauce
Baked sausages and chestnuts:
madeira sauce
Stuffed with hominy: boiled rich
cream sauce
o
Pour les Plats de gibier
Barigoule
■
Berny
Brillat-Savarin
Connaught
Cumberland
Ecaillere
Gastronome
Gitana
Jacques
Nemrod
Roosevelt
St-Marc
Walkyrie
A
For Game Dishes
Stuffed  hearts  of  artichokes:   sharp
sauce
Croquette potatoes, puree of lentils
mixed with truffles: venison sauce
Puree of game on toast: venison
sauce
Stuffed   with   chestnuts,   watercress
salad
Thick apple sauce: sauce Cumberland
Stuffed  with  chicken  livers,  bacon,
oysters and pearl onions
Mushrooms,  truffles,  chestnuts,
lamb's fries and cock's combs
Bacon, pearl onions,  sweet peppers
and tomatoes
Stuffed with goose liver, mushrooms
and shallots
Croquette potatoes, green beans,
mushrooms, chestnut puree, and
beef marrow
Tartlets filled alternatively with
lentils,   mushrooms   and   truffle
puree: venison sauce
Croquettes of chestnuts: brown sauce
with juniper berries
Croquette  potatoes,   mushrooms:
cream sauce with juniper berries LEGUMES
Artichauts
Artichauts a l'Espagnole
Artichauts a la Hollandaise
Artichauts a la Poivrade
Croute aux Fonds
d'Artichauts
Fonds d'Artichauts
Fonds d'Artichauts fargis
Fonds d'Artichauts aux
Pointes d'Asperges
Fonds d'Artichauts a la
Poulette
Fonds d'Artichauts aux
Rognons de coq
Fonds d'Artichauts sautes
Puree d'Artichauts
Quartier d'Artichauts
■
Betteraves
Garottes
Carottes a la Creme
Carottes Vichy
Carottes Glacees
VEGETABLES
Artichokes
Artichokes braised with brown sauce
Artichokes with egg and butter sauce
Artichokes with pepper sauce
Crust with artichoke bottoms
Artichoke bottoms or hearts of
artichokes
Artichoke bottoms stuffed
Artichoke bottoms with asparagus
tips
Artichoke bottoms with mushroom
stuffing %
Artichoke bottoms with cock's
kidneys
Fried artichoke bottoms
Puree of artichokes
Artichokes quartered
Asperges
Asperges au Beurre fondu
Asperges au Gratin
Asperges Polonaise
Pointes d'Asperges au
Beurre
Pointes d'Asperges a la
Creme
Aubergines
Aubergines a la Creme
Aubergines Provengale
Asparagus
Asparagus with melted butter
Asparagus gratined
Asparagus with chopped hard-boiled
eggs, parsley and bread crumbs
Asparagus tips with butter
Creamed asparagus tips
Egg Plant
Creamed egg plant
Egg plant stewed with tomatoes,
onions, garlic-flavoured
Beetroot
Carrots
Creamed carrots
Carrots stewed and glazed
Glazed carrots
e
o
o
54 o
o
Celeri en Branches
Chicoree
■
Choux
Choux blancs
Choux etuves
Choux naturels
Choux de Bruxelles
Choux de Bruxelles a la
Creme
Choux de Bruxelles au
gratin
Choux de Bruxelles sautes
Choucroute
Chou-Fleur
Chou-fleur au Beurre
fondu
Chou-fleur a la Creme
Chou-fleur au Gratin
Chou-fleur Sauce
Hollandaise
Chou-fleur au Parmesan
Choux Frises
Choux de Mai
Choux de Printemps
Choux Rouges
Choux Verts
Choux verts braises
Choux verts fargis
Concombres et Courgettes
Cornichons
Endives ou Chicoree
de Bruxelles
Epinards
, . : . y     -    ;
J?eves
Celery
Chicory
Cabbage
White cabbage
Stewed cabbage
Plain cabbage     f
Brussels Sprouts
Brussels sprouts with cream sauce
I
Brussels sprouts gratined
Sauteed brussels sprouts
Pickled Cabbage (Sauerkraut)
Cauliflower
Cauliflower with melted butter
Cauliflower with cream sauce
Cauliflower gratined
Cauliflower with egg and butter
sauce
Cauliflower with parmesan sauce
Savoy Cabbage
May Cabbage
Spring Cabbage
Red Cabbage
Green Cabbage
Braised green cabbage
Stuffed green cabbage
Cucumbers, Marrow, Pumpkin
Gherkins
Endives
■
Spinach
Broad Beans
55 Jets de Houblon
Hop Sprouts
Haricots Blancs
Haricots Rouges
Haricots Verts
Laitues
■ i
Lentilles
Mais
Marrons
Morilles
Navets
Oignons
. -
Oseille
Patates Douces
Persil
Poireau
Petits Pois
Pimentos
Pommes (de terre)
Croquettes de Pommes
Pommes a 1'Anglaise
Pommes Anna
Pommes Boulangere
Pommes au Four
Pommes frites      L
Pommes frites en
Allumettes
Pommes au Lard
Pommes Lyonnaise
Pommes Maitre d'Hotel
Pommes a la Menthe
White Haricot Beans
Red Haricot Beans
Green Beans
Lettuce
Lentils
Hominy, Maize, Corn
Chestnuts
Morels
Turnips
Onions
Sorrel
Sweet  Potatoes
Parsley
Leek
Green Peas
Sweet Pimentos
Potatoes
Potato croquettes
Boiled potatoes
Sliced potatoes baked with butter
Fried sliced potatoes
Baked potatoes
Fried potatoes
Fried potato straws
Potatoes stewed with bacon
Fried sliced potatoes with onions
Boiled potatoes with savoury butter
Potatoes boiled with mint
o
o o
o
Pommes (de terre)
Pommes Paille
Pommes au Parmesan
Pommes Persilliees
Souffle de Pommes
Radis
Raifort
Sauge
Succotash
Tomates
^     i -':   ' ,■. fi
Topinambours
Truffes
RIZ, MACARONIS et
AUTRES PATES
Riz
Riz a la Grecque
Riz a l'lndienne
Riz a la Turque
Risotto Piemontaise
Potatoes
Straw potatoes
Potatoes with parmesan cheese
Potatoes with parsley
Souffle potatoes
Radishes
Horseradish
Sage
Mixed Corn and Beans
Tomatoes
Jerusalem Artichokes
Truffles
•J   d
■
Risotto Milanaise
Macaroni
Macaroni au gratin
Macaroni Milanaise
Macaroni Napolitaine
Macaroni au Beurre
Nouilles
Cheveux d'Anges
Pates Italiennes
RICE, SPAGHETTI and
OTHER PASTES
Rice
Rice, Greek style
Curried rice
Rice, Turkish style
Stewed rice with mushrooms and
tomatoes, grated cheese
Stewed rice with grated cheese
Macaroni
Baked macaroni and cheese
Macaroni with tomato sauce,  sliced
ox-tongue,   ham,   mushrooms   and
grated cheese
Macaroni with tomato sauce and
parmesan cheese
Buttered macaroni
Noodles
Small Vermicelli
Italian Pastes of Various Shapes
(Such as stars, alphabets, shells, etc.)
57
V SALADES
SALADS
Acme
Admiral
Aiglon
^
Albert
Alberta
Alexandra
Alice
Allemande
i
>         H
Alphonso
Amelie
Americaine
Salade d'ananas
.             .
Ananas Surprise
;               '     : .   . y
Anna
'..-.■    : . •
Beatrice
(
•,       :  i
. ■
i si!- ;,.
Belvedere
,
■
■
Pear, cream cheese, lettuce
Lettuce, romaine, green peppers,
chives
(Bowl)    chiffonade   of   lettuce,
julienne  of  tomatoes,   French
string beans and truffles, light
cream mayonnaise with anchovy
sauce
Romaine, escarole and chicory cut in
half lengths, fine herbs, grilled
bacon
Slice of pineapple,  heart of cream
cheese,   red   and   green   peppers,
paprika
Heart of romaine, julienne of celery,
slices of grapefruit, red peppers,
chopped nuts, mayonnaise
Same as Waldorf
German salad:
Lettuce, beets, potato salad, chives
Romaine, caviar, cream cheese
Heart of endive, sliced apples,
Russian dressing
(Bowl)  chicory, potatoes, tomatoes,
celery, fine herbs, French
dressing
Pineapple salad:
Pineapple, celery,  apples,  lettuce,
mayonnaise
Pineapple, pecans, cream cheese,
lettuce
Heart of lettuce, sliced tomato,
julienne of celery and apples
Heart   of   lettuce,   string   beans   in
centre,   sliced   beets   on   border,
French dressing
(Bowl)  chicory, escarole,  sliced
apples  and  beets,  mayonnaise
with chili sauce
o
o
58
a o
o
Salades
Blackstone
■   ..'   V.J   ■
-
Salade de betteraves
Bombay
Br£silienne
i
:'
Bretonne
Caprice
Carmelite
v_> •   V-*.   V_>.
■. •. :.    .
Caroline
:   ■     j                   .   . -    .
Salade de carottes
Casanova
i     ■
••
:    ■          ■
Salade de Celeri
".
Cendrillon
" ■    "
Salade de champignons
Chateau
'     ':
Chatelaine
Salade du Chef
Salads
Romaine, apples, celery, orange,
grapefruit, green peppers,
pimentos
Beetroot salad
Heart of lettuce, julienne of mangoes, red peppers and boiled rice,
French dressing
Julienne of celery, diced apples, and
chopped Brazilian nuts, served
■
with little Guava jelly diluted
with vinegar
Lettuce, tomatoes, beans, chives,
hard-boiled egg yolk
Heart of lettuce, alternate sections
of orange and tomato
Beets, lettuce, onions, anchovies,
hard-boiled eggs
Carrots, cress, cabbage
Heart of endive, julienne of apples,
green beans, pimentos,  pickled
walnuts, light mayonnaise
Carrots, cream cheese, lettuce
Romaine, celery, hard-boiled eggs,
chervil,  eschalots,  pimentos
tarragon
Celery salad
Lettuce, diced knob of celery, potato,
apple,  asparagus  tips,  vinaigrette
Mushroom salad:
Mushrooms, celery, lettuce
Heart of lettuce, asparagus tips,
quartered tomato, julienne of
celery, Chateau sauce
Beets, romaine, asparagus, watercress
Chef's special:
Romaine, endive, grapefruit, pineapple, olives, cream cheese,
pimentos
59 I                         Salades
Salads
1         Chelsea
Lettuce, Bartlett pear, sour cream
•
dressing
1         Salade de chicoree
Chicory salad
1   *     Chiffonade                      *
Chives, chicory, romaine, beets, hard-
1
boiled eggs, tomatoes, lettuce,-
,......     ■.
cress, parsley
1          Salade de choux
Cabbage salad  (cole slaw)
Salade de choux-fleurs
Cauliflower salad
Hi
1         Salade de choux-rouges
Pickled red cabbage
1         Comtesse
(Bowl)  chicory and romaine, sliced
artichokes, quartered tomatoes
1         Salade de concombres
Cucumber salad
Cordon Rouge
Celery knobs, beets, pimentos,
i
lettuce
Creation du Chef
Creation—New:
Lettuce,  tomato,  grapefruit,
i
orange, pineapple, artichoke
1
bottoms,  asparagus,  cherry
I         Cressonniere
Watercress salad:
Lettuce, cress, potatoes, hard-
■
boiled eggs, nuts
1         Salade de crevettes
Shrimp salad
1         Cubaine
Tomatoes, red and green peppers cut
in   dice,   slice   of   Spanish   onion,
i
sliced   olives,   filet   of   anchovies,
.,,.....            "■            ... ■:
French dressing               ,
I         Dame Rose
Pink lady:
•
Lettuce, pear, cherry tomatoes
Demi-Deuil
Lettuce, chicken, truffles, potatoes,
pickled walnuts
Salade de dessert
Dessert salad:
Lettuce, grapefruit, bananas,
i                            ■■■■-.
■ -. ■           ,                           -
oranges, red and green peppers,
sweet dressing
Diplomate
Heart of  lettuce,  julienne of pine
apple, apple and celery, chopped
.
walnuts
o
o
60 Salades
o
o
Duchesse
a.-
Dufferin
Dumas
Salade d'6crevisses
Salade d'endives
Espagnole
Salade d'fite
Excelsior
Fantaisie
I
Favorite
Fin de Siecle
Florentine
Salads
Leaves of lettuce, asparagus tips,
slices of apple, julienne of celery,
finely chopped truffles
Hollowed out lettuce, cubes of cream
cheese, red Bar-le-Duc jelly
Beets,   tomatoes,   cucumbers   cut  in
dice,   decorated   with   anchovies,
hard-boiled eggs, fine herbs,
mayonnaise
Crabmeat salad:
Lettuce,   crabmeat,   celery,   hard-
boiled eggs
Endive salad
Leaves of lettuce, French string
beans, quartered tomato, red and
green pepper in julienne, slice of
Spanish onion and French dressing
Summer salad:
Watercress,   lettuce,   cucumber,
radishes, green peppers, onions,
tomatoes
Scooped out apple filled with
chopped celery and nuts and
served on a slice of pineapple,
mayonnaise with paprika
Julienne of celery, diced apples and
pineapples, julienne of romaine
around, vinaigrette with mint
Lettuce, asparagus tips, celery,
truffles, lemon juice, olive oil,
salt, pepper, fine herbs
Endive, beets, asparagus tips,
artichokes, celery, green peas,
French dressing
Romaine,  celery and green peppers
diced, watercress and boiled
spinach, vinaigrette sauce
61 Salades
Florida
Frangaise
Frontenac
Frou-frou
Salade de fruits
Gauloise
Salade de hareng
Salade de haricots blancs
Salade de haricots verts
Havanaise
Salade d'Hiver
Hollandaise
Salade de homard
Hongroise
Hortense
Imperiale
Indienne
Salads
Shell of banana, julienne of celery,
diced banana, slices of grapefruit,
mayonnaise with cream and paprika
French salad:
Lettuce,  chervil,  tarragon,  chives,
(Chapon)
Heart of endive, pears, and
grapefruit, French dressing
Lettuce, potatoes, artichoke, beets,
truffles
Fruit salad
Julienne of heart of romaine,
asparagus tips, celery mushrooms,
truffles
Herring salad:
Herring, pickle, potato, apple,
tongue, chives, hard-boiled eggs
White bean salad
French stringless bean salad
Cuban salad:
Lettuce, cantaloupe, alligator pear,
orange
Winter salad:
Lettuce,  garden cress,  beets, ripe
and green olives, French dressing
Potatoes, onions, smoked salmon
Lobster salad
Hungarian salad:
Romaine, red and green peppers,
endive, hard-boiled eggs, sprinkled
with paprika
Heart of romaine, julienne of celery,
apples and carrots, French dressing
Heart   of   romaine,   asparagus   tips,
fillet of anchovies, julienne of
truffles
Indian salad:
Lettuce, pineapple, pimentos,
cream cheese
o
o
62 Salades
o
o
Italienne
Salade de jambon
Japonaise
Jardiniere
;.
Jeannette
Jockey-Club
Julienne
Salade de laitue
Laperouse (Salade de
fruits de Mer)
Salade de legumes frais
Lorette
Louise
:'
Macedoine en salade
Maraichere
Maria
Marie-Jose
Salads
Italian salad:
Vegetable salad with fillets of
herring
Ham salad:
Ham,  celery,  ripe olives,  lettuce,
truffles, green peppers
Heart of romaine, sliced oranges, red
peppers, light cream mayonnaise
Vegetable salad (cooked):
Lettuce, asparagus tips, cauliflower, beans, beets, green peas
Lettuce, watercress, cauliflower,
French string beans
Prawns, asparagus, truffles
Shredded vegetable salad:
Lettuce, carrots, celery knobs,
stringless beans
Lettuce salad
Seafood salad:
Shrimps, lobster, crab, celery,
capers, hard-boiled eggs
Fresh vegetable salad
Lettuce, sliced beets, celery knobs
Heart of lettuce scooped out,
chopped celery and apples, 4
pieces of orange, 4 hothouse
grapes, cherry in centre
Cooked vegetable salad
Vegetable salad:
Lima beans, beets, lettuce
Quartered peeled tomato, asparagus
tips, new peas, in aspic jelly
served on lettuce leaves
Heart of lettuce, asparagus tips and
French string beans, French
dressing
63 Salades
Marquise
■
«
Mascotte
Maybelle
Melba
Melon Supreme
Mexicaine
Moderne
■
Montmorency
.
Moscovite
Nantaise
Napolitaine
Nelusko
Nigoise
Ninon
Salade d'oignons
Salads
Tomato scooped out, filled with
pearl onions and finely diced
celery, on lettuce leaves, red
dressing
Potatoes, truffles, artichokes
Heart of romaine, sliced alligator
pear, tomato, celery, light cream
mayonnaise with paprika
Fruit salad:
Lettuce, pineapple, strawberries,
peaches
Lettuce, cantaloupe, honey dew
melon, watermelon
Mexican slaw:
Cabbage, pimentos
Fruit surprise salad:
Lettuce, grapefruit, oranges, pears,
raspberries, pineapple, strawberries
Heart of lettuce, julienne of celery
and pineapple, cherries; seasoned
with cream, horseradish and lemon
juice
Russian salad
Watercress, sliced cucumbers and
tomatoes,  French  string beans,
remoulade sauce
Endive, alligator pear, roquefort
cheese dressing
Lettuce, julienne of beets, potatoes,
asparagus tips and Russian
dressing
(Bowl) lettuce, diced potatoes, 3
pieces   tomato,   string   beans,
pimentos
Heart of lettuce, and sliced orange,
French dressing
Onion salad:
Lettuce,  onions,  cucumbers, nuts,
French dressing
o
o
64 Salades
o
o
Old Parr
Salade d'oranges
Orientale
Salade panach£e
Parmentier
Salade du pauvre
Paysanne
Plus and Minus
Salade de poireaux
Salade de poires
Salade pomm£e et fromage
Salade de pommes de terre
Salade de poulet
Salade du Printemps
Queen
Salads
Lettuce, endive, cabbage, chicory,
,   carrots, tomatoes
Orange salad
Endive, lettuce, tomatoes, red
peppers and pineapple, light cream
mayonnaise with paprika
Combination salad:
Lettuce, cucumbers, tomatoes,
green peppers, cress, chicory,
celery
Potato salad:
Potatoes,  chives,  chervil,  parsley,
hard-boiled eggs, lettuce
Poor man's salad:
Dandelions,   cress,   chives,   garlic,
(Chapon)
Country salad:
Lettuce, carrots, parsnips, chives
Lettuce, tomato, roquefort cheese.
The signs "plus" and "minus"
can be carried out in the cheese
markings
Leek salad
Pear delight:
Lettuce,  pear,  cream  cheese,
pimentos, almonds
Head lettuce and cheese
Potato salad
Chicken salad:
Chicken, celery, capers, hard-boiled
eggs, lettuce, dressing
Spring salad:
(1) Romaine, escarole, tomato,
asparagus tips, French dressing
(2) Dandelions, beets, bacon, garlic,
(Chapon)
Asparagus  tips,   julienne  of  celery
and red peppers, fine herbs,
French dressing
65 Salades
Salade de radis
Rose
I Roy ale
I Russe
Sandwich de salade
Saratoga
Salade de saumon
Sevillane
Sicilienne
St. George
Suedoise
Suissesse
Salads
Radish salad
Celery, tomatoes, beets, asparagus
tips, diced apples, mayonnaise
Romaine, watercress, sliced tomato,
julienne of celery, French dressing
Russian salad:
Cooked vegetable salad
Salad sandwich:
Toast, ham, chives, asparagus,
tomato, cucumbers, cress, ripe
olive, lettuce, cream cheese,
hard-boiled egg.   .
Heart of romaine, slices of grapefruit and bananas, halved cherries,
diced green peppers
Salmon salad:
Salmon, lettuce, hard-boiled eggs,
chives, mayonnaise
Scooped orange filled with diced
apples, celery, pineapple and
nuts, mayonnaise with cream
and paprika and decorated with
truffles and pimentos
Potatoes, tomatoes, celery, artichoke
bottoms
(Bowl)  julienne of chicory and
apples,  dressing and whipped
cream  with   horseradish   and
lemon juice
Swedish salad:
Chicken, tongue, salmon, potatoes,
carrots,  beans,  beets,  lettuce,
mayonnaise
Swiss chard salad:
Boiled chard stems, stringless
beans, lettuce, hard-boiled eggs,
chives
o
o
66 o
o
.
Salades
Suzette
Therese
Salade de tomates
Tomates en Surprise
Trefle Club
Trianon
Tyrolienne
Valenciennes
Venitienne
V£ra
Salade de la Victoire
Waldorf
Windsor
Salads
Artichokes, asparagus tips, truffles,
fine herbs, French dressing
(Bowl) julienne of romaine, celery,
apple and potato, light cream
mayonnaise
Tomato salad
Tomato surprise:
Tomato, apples, celery, hard-boiled
eggs, lettuce, mayonnaise
Clover club salad:
Lettuce, apple, pineapple, red
pepper
Tomato hollowed out, julienne of
celery and lettuce; served on
lettuce leaves
Lettuce, tomato, potatoes, celery,
red and green peppers, French
dressing
Heart of lettuce, diced celery, slices
of hard-boiled eggs,  strips of
truffles
(Bowl)  lettuce, beets, celery knobs,
French  string  beans,   julienne  of
apples, French dressing with
paprika
Heart of lettuce or romaine,
,   quartered tomato, artichoke
bottoms,  red  and  green  peppers,
cream dressing with lemon juice
Victory salad:
Lettuce, cream cheese, cress, pineapple, nuts, cherries, red and
green peppers, celery
Lettuce, apples, celery, chopped nuts,
mayonnaise
Apple scooped out and filled with
diced pineapple, apple and mayonnaise, and served on lettuce leaves
with sliced tomatoes around
67
x_ DESSERTS
DESSERTS and SWEETS
Baba
au rhum
Small sponge cakej
5, soaked in rum
Bavaroise
Bavarian cream pudding
i
>     Beignets
■
Fritters
Beign
ets d'abricots
Apricot fritters
d'ananas
Pineapple fritters
;
de creme
Cream fritters
de fleurs
Blossom fritters
•j
de fraises
Strawberry fritters
mignons
Small fritters
de pommes
Apple fritters
de prunes
Plum fritters
souffles
Puffed fritters
*
Biscuits a la cannelle
Cinnamon biscuits
it
a la cuiller
Lady fingers
Biscuit de Savoie
Pound cake
Blanc
•manger
Almond cream jelly
Bombes
Fancy Moulds
,. ■ ■ ■
Exterior
Interior
Ice Cream
Ice Cream
Bombe Alhambra
Vanilla
Strawberry
Alsacienne
Pistachio
Chocolate
Arlesienne
Lemon
Raspberry
Brazilienne
Strawberry
Pineapple
Caprice
Strawberry
Tangerine
Carmen
Pineapple
Kirsh or Liquor
Comtesse
Coffee
Kirsh
Florida
Tangerine
Curacao
Marie-Antoinette
Apricot
Vanilla
Mexicaine
Coffee
Chocolate
it
Napolitaine
Strawberry
Chocolate &
Vanilla
tt
Sarah Bernhardt
Strawberry
Caramel
it
Tosca
Praline
Chocolate
tt
Traviata
Strawberry
Lemon
it
Vesuvienne
Peach
Maraschino
o
o
68 o
o
Bonbons aux liqueurs
Charlotte Chantilly
aux pommes
Russe
tt
tt
Chausson aux pommes
Compote de fruits frais
Confiture
Coupe Cubaine
Coupe Elizabeth
Coupe Helene
Coupe Madeleine
Coupe Marie-Louise
Coupe Melba
Coupe Mireille
Coupe Monte Carlo
Coupe Nesselrode
Coupe Orientale
Coupe Pompadour
■
Coupe Sappho
Coupe Sarah Bernhardt
Cordial Candies
Charlotte, filled with whipped cream
Charlotte of apples
Charlotte, filled with bavarian cream,
lined with wafers
Apple dumpling
Stewed fresh fruits
Jam
Sliced  bananas,  diced  pineapple on
coffee ice cream, with rum, topped
with whipped cream
Pieces of chestnuts in vanilla ice
cream, topped with whipped cream
Pear on vanilla ice cream, topped
with hot chocolate sauce
Sliced pears on praline ice cream,
with whipped cream
Figs with apricot sauce, on strawberry ice cream, topped with
shredded walnuts
Vanilla ice cream on peach, with
strawberry jelly and whipped
cream
Strawberries or raspberries with
currant jelly, on raspberry sherbet,
with shredded almonds
Sliced bananas, on tangerine sherbet,
with whipped cream
Pieces of marrons, with rum, vanilla
ice cream, whipped cream
Sliced bananas, strawberry sherbet,
whipped cream
Raspberries and strawberries on
orange ice cream, topped with
whipped cream
Cherries in maraschino on strawberry
ice cream, with whipped cream
Diced fruits with curacao and strawberry jelly
69 Coupe Suzette
Coupe Tutti-frutti
Coupe Venus
Coupe Voltaire
Coupe Washington
Coupe Yvette
Creme Anglaise a la
vanille
Creme Anglaise au
chocolat
Creme caramel
Creme St. Honore
Crepes a la confiture
Crepes aux pommes
Crepes Strasbourgeoise
Crepes Suzette
tt
tt
Croutes a I'ananas
Feuilles au chocolat
Fondant
de Menthe
au Mocha
Fraises au vin rouge
Fraises Wilhelmine
Fruits crystalises
Galettes de sarrasin
Raspberries with vanilla ice cream,
grated chocolate and whipped cream
Diced fruits in maraschino, on
vanilla ice cream, whipped cream
Sliced  peaches  and  strawberries on
vanilla ice cream with whipped
cream
Sliced oranges with curacao, apricot
sauce, raspberry ice cream, topped
with whipped cream
Brandied peaches on vanilla ice
cream, with whipped cream
Pineapple and bananas, sliced with
rum and vanilla ice cream, topped
with whipped cream
English vanilla pudding
Chocolate custard
Moulded caramel cream
Pastry cream
Pancakes with jam
Apple pancakes
Sweet pancakes, flavoured with Kirsh
and chocolate, glazed on hot
broiler
Pancakes,  flavoured with  sweetened
butter and orange juice, Cointreau
and curacao, ignited brandy
Fried crusts of pineapple
Chocolate leaves
White icing
After dinner mints
Coffee icing
Strawberries in red wine
Strawberries on orange sherbet,
covered with whipped cream
Candied fruit
Buckwheat cakes
o
o
70 Gateau
Pie
O
Gateau aux amandes
des anges
aux cerises
chiffon au chocolat
a la citrouille
a la creme de
Boston
aux fraises
aux fruits a
1'Anglaise
meringue au citron
aux mures
aux noix de cocoa
aux peches
aux pommes
aux prunes
Gaufres
Gaufrettes
Almond cake
Angel cake
Cherry pie
Chocolate chiffon pie
Pumpkin pie
Boston cream pie
■
Strawberry shortcake
English fruit cake
Lemon meringue pie
Blackberry pie
Cocoanut pie
Peach pie
Apple pie
Plum pie
Wafers
Lady fingers
o
.
Gelees
Gelee d' ananas
de coings
aux fraises
aux framboises
aux fruits
de groseilles
rubannee
au vin
Jellies
Pineapple jelly
Quince jelly
Strawberry jelly
Raspberry jelly
Fruit jelly
Currant jelly
Multicolored jelly
Wine jelly
Genoise
Langues de chat
Macarons
Macedoine de fruits
Sponge cake
Cat tongues
Macaroons
Stewed, diced fruits, soaked in
lemon juice and liquor
71 Meringues Glacees
Millefeuilles
Mousses a dessert
Omelette Norvegienne
Omelette ou Alaska
Omelette Surprise
Omelette au rhum
ii       soufflee a la
vanille
Oeufs a la neige
Pain d'Ecosse
Pain de Genes
Pannequets
Parfaits
Pastilles
Pastilles de menthe
Iced meringues
Napoleans—-napolitan slices
Dessert mousses:
Filling  for  fancy  moulds,   called
ice bombes
Baked Alaska
Rum omelet
Puffed vanilla omelet
Floating island
Scotch bread
Genoa cake
Pancakes
Fancy ice cream, topped with
whipped cream
Candy drops
Peppermint drops
o
H
Pates
Pate a brioche
ii    a choux
ii    a flan
it    a foncer
ii    a gateau
••    sucree
Feuilletage
Pastes (Doughs)
Bun dough
Dough for eclairs
Dough for tarts
Dough for tarts
Pie dough
Sweet dough
Puff dough
Petits fours
Poires Bourdaloue
Pomme bonne femme
Pommes bourdaloue
Pommes Conde
Pommes au four
Pommes glacees
Small fancy cakes
Baked pears on vanilla sauce,
sprinkled with chopped pears
Baked apple with butter, served with
apricot sauce
Baked apples on vanilla sauce,
sprinkled with chopped apples
Stewed apples on sweet rice pudding
Baked apples
Glazed apples
o
72 o
o
Pommes Imperatrice
Pommes Montmorency
Profiterolles ou choux
ou eclairs
Pudding de Noel
ii        au pain a
1'Anglaise
au pain et beurre
au riz
a la semoule
tt
tt
it
tt
souffle a la
vanille
Stewed apples on rice pudding, with
red currant sauce
Stewed apples on semolina pudding,
with raspberry sauce
Sweet puffs
Christmas plum pudding
Bread and butter pudding
_
Bread and butter pudding
Rice pudding
Farina pudding, or cream of wheat
pudding, or semolina pudding
Vanilla pudding souffle
i
'
.
Sauces sucrees
Sweet Sauces
Sauce Cardinal
Raspberry sauce
ii     Chantilly
Whipped cream, flavoured with
n    I    '           i i
vanilla
"     dure
Hard sauce
ii     noisette
Hazelnut sauce
ii     Parisienne
Vanilla, mixed with strawberry pulp
ii     Sabayon
Fluffy egg sauce with white wine
Souffles
Souffles
■
Souffle aux avelines
Filbert nut souffle
ii      au chocolat
Chocolate souffle
ii      au citron
Lemon souffle
ii      au fromage
Cheese souffle
ii     a l'orange
Orange souffle
••      a la vanille
•
Vanilla souffle
Tartelettes aux fraises
Strawberry tarts
■.
73 CANADIAN DISHES
BAKED OYSTERS, EMPRESS
(Submitted by—C. Andere gg,
former Chef, Empress Hotel—retired)
Saute fresh opened Oysters very lightly in butter. Fry chopped
eschallots  and   a  little  garlic  in  butter;   add   the  nectar  of  the (^
Oysters,  a  little white wine,  some  Demi-glace,  and  let  it  cook
until thick.
Then take away from the fire and stir in some fresh butter, a
little lemon juice, and chopped parsley until creamy, and then
fold the Oysters in this sauce. Put a little Mornay sauce in bottoms of Oyster shells, then the Oysters with the sauce, and cover
all with Mornay sauce and bake in oven.
STUFFED BAKED SALMON, COWICHAN
(Submitted by—C. Anderegg,
former Chef, Empress Hotel—retired)
Bone a five or six pound Salmon, and stuff it with following
Dressing":
Chop one medium sized onion and six fresh mushrooms
(canned mushrooms if there are no fresh available), a little fresh
celery very fine, and fry in butter until tender. Add fresh bread
crumbs, chopped parsley, one-quarter teaspoonful of thyme and a
little thick brown gravy to moisten, and salt and pepper to taste.
Then take away from fire and bind the stuffing with two yolks of
eggs.
To bake:—Put sliced onions and carrots in oiled roasting pan.
Place salmon on top with one tablespoonful of whole pickling
spices, sprinkled with butter, and bake in slow oven for one hour.
When half cooked cover it.
When cooked, take salmon out, pour the fat off. Put two ladles Q
full of thin brown gravy in the pan and let it simmer for a few
minutes. Then strain it. Add a little fresh butter and the juice of
one-quarter of a lemon, and serve separate.
GARNISH:—
Garnish fish with cucumbers cut in finger lengths par-boiled and
fried in butter and plain boiled potatoes cut the same shape.
74 o
o
CANADIAN DISHES
BREAST OF GUINEA-CHICKEN, EMPRESS
(Submitted by—C. Anderegg,
former Chef, Empress Hotel—retired)
Stuff the breasts of young Guinea-Chicken with a chicken farce.
Insert on top of the farce, alternate slices of truffles and mushrooms. Saute the breast in butter. Deglacer with white wine, sour
cream and a little Demi-glace. Garnish with whole fresh mushrooms saute in butter.
WILLOW GROUSE EN COCOTTE
(Submitted by—C. Anderegg,
former Chef, Empress Hotel—retired)
Clean, but do not wash the Grouse that has hung long enough
to be gamey. Cover the breast with bacon and roast it in skillet
with sliced onion, carrots, celery and a bay leaf. When the bacon
is nice and crisp, remove it and cook the grouse until done, but
not too well done.
To make the sauce, remove the bird from the skillet, let the
vegetables cook until the fat pours clear from them, then add a
little port wine, half Consomme and half Demi-glace, a little red
currant jelly, and let it boil for ten minutes, then strain it. Take
the bacon that was cooked with the grouse, cut it in very small
dice, put it in the sauce and let it simmer for three more minutes.
It will give the sauce the real flavour.
Then serve in a cocotte, very hot.
SOUPE AUX POIS A L'HABITANT
(Pea Soup, Habitant Style)
(Submitted by—Louis Baltera,
former Chef,  Chateau Frontenac—retired)
Take one (1) pound of whole dried yellow peas, good quality,
and  soak in cold  water  for   12  hours  with  half teaspoonful  of
baking soda. Rinse the peas well and place in a pot with three
quarts of fresh cold water and half a pound of salt pork. Bring
to a boil,  skim well, then add half a cup of diced carrots and
turnips and one chopped white onion. Let simmer for four hours
and add a small quantity of salt and pepper to taste.  A  little
chopped fine herbs may be added if desired.
Serve unstrained.
This is sufficient for four persons.
75 o
CANADIAN DISHES
CREAM VICHYSSOISE
(Cold Soup)
(Submitted by—Louis Bait era,
former Chef,  Chateau Frontenac—retired)
V2 lb. leeks (hearts)
V2 lb. yellow onions
% lb. butter
1 lb. uncooked white potatoes, peeled and cut in slices
2 qts. chicken broth
1 pint light cream
Salt and pepper
Slice leeks and onions, add to melted butter and cook slowly
for about 10 minutes, so they will not brown or color. Add
potatoes and chicken broth, season with salt and pepper, cook
for about one hour or until thoroughly done, put through a very
fine sieve, cool off. Add the pint of cream and a little Worcestershire sauce, mix well and serve in cold cups, sprinkling
a little chopped chives over.
RAGOUT DE PATTES ET BOULES
(Pig's feet stewed with Meat Balls)
(Submitted by—Louis Baiter a,
former Chef,  Chateau Frontenac—retired)
Pare three nice pig's hocks, cut them in half, put in sauce pan
with enough water to cover, bring to a boil and skim. Add one
onion with two cloves in it, one carrot, one bay leaf, a stick of
celery, salt and pepper. Cook for about three (3) hours. When
nearly done, thicken with some brown flour diluted in cold
water; stir well to prevent forming lumps; add meat balls and
cook for thirty (30) minutes more. Serves six persons. f
BOULES DE VIANDE (Meat Balls)
Take one and a half (IV2) pounds of pork off the shoulder
with a little fat; add one onion, season with salt and pepper and a
little nutmeg; put through meat chopper; add one egg and a little
flour and mix well. Make into balls about the size of an egg;
roll in brown flour and cook in stew for thirty (30) minutes.
76 o
CANADIAN DISHES
QUICHE LORRAINE
(Submitted by—Louis Baltera,
former Chef,  Chateau Frontenac—retired)
1 oz. chopped mushrooms
(J 2 ozs. Gruyere cheese (cut in small cubes)
2 ozs. bacon (cut in strips)
2 teaspoonsful chopped parsley
1 only chopped onion (medium size)
Line a pie plate with pie dough and fill with the above quantities
of Gruyere cheese, fried bacon, mushrooms and onion. Add
parsley. Beat one pint of cream with four eggs and season with
salt pepper and nutmeg. Pour over the chopped ingredients. Do
not cover pie with dough. Cook for thirty minutes.
Serves 6 persons.
TOURTIERE A LA VIANDE
(Canadian Pork Pie)
(Submitted by—Louis Baltera,
former Chef,  Chateau Frontenac—retired)
2 lbs. lean pork from shoulder
1 lb. fresh back fat
2 only small onions
1 oz. salt
a little Pepper, Nutmeg and All-spice
Pass through a medium sized meat chopper. Put in a saucepan
with one cup of water and cook for half an hour on a moderate
fire, stirring often to prevent from sticking to the pan. Remove
from the fire and add three cups of white bread crumbs, mixing
well and letting cool.
Fill like an ordinary pie. (2 pies)
Can be served hot or cold.
77 •
■    . .
o
CANADIAN DISHES
BOUILLABAISSE A LA GASPESIENNE
(Submitted by—Louis Baltera,
former  Chef,  Chateau Frontenac—retired)
Put in a pan */£ lb. of chopped onions; 2 leeks cut in squares,
(white part only); 3 ripe tomatoes, peeled, pressed and then
coarsely chopped; 1 spick of garlic crushed; a tablespoon of
chopped parsley; a pinch of saffron; a gill of olive oil; a little
savory and 1 bay leaf: fry for five minutes.
Add the following:
1 live lobster, cut in chunks
1 lb. of dore, boned and cut in 2 inch squares
1 lb. of sole, boned and cut in 2 inch squares
1 lb. haddock, boned and cut in 2 inch squares
2 doz. of oysters
1/2 lb. of shrimps
Cover with water, add salt and pepper, cook for 20 minutes.
Serve in a casserole surrounded with slices of toasted French
bread.
TARTE A LA PICHOUNE
(Submitted by—Louis Baltera,
former Chef,  Chateau Frontenac—retired)
IV2 package of sultana raisins
1 lb. sugar
1 pint molasses
4 oz. flour
1 pint water
Place  the  raisins  in  a  double  boiler  with  water,   sugar  and \^J
molasses and cook for fifteen minutes. Thicken with the flour,
diluted in cold water, and let cook for fifteen minutes more,
stirring the mixture. Let cool and fill pie crust same as any other
pie.
Bake for 25 minutes.
Sufficient for six pies. -
—.
8 CANADIAN DISHES
MARITIME FISH CHOWDER
(Submitted by—A. Didier,
Chef,   Algonquin  Hotel)
6 4-lb. whole codfish or haddock
3 quarts water
3 lbs. salt pork, diced
6 large onions, diced
6 quarts cubed potatoes
3 quarts boiling water
6 tablespoons salt
1 teaspoon pepper
1 teaspoon thyme
1 cup butter
6 quarts scalded milk
Cut off head and tail of fish and remove backbone. Cut fish
into 2 inch pieces and set aside. Put head, tail and backbone,
broken in pieces, in stew pan. Add cold water and bring slowly
to boiling point. Cook ten minutes. Render salt pork, add onion
and cook five minutes. Add potatoes and boiling water and cook
five minutes. Add liquid drained from bones, add fish, cover and
simmer ten minutes. Add salt, pepper, butter, milk and thyme.
NEW BRUNSWICK LOBSTER STEW
(Submitted by—A. Didier,
Chef,   Algonquin  Hotel)
8 W4 lb. lobsters
2 oz. salt
1 lb. butter
V 2 gal. milk
1/2 tablespoon pepper
Chop lobster meat fine. Mash liver and coral and add to salt
and pepper. Place butter in saucepan and add lobster and simmer
slowly five to ten minutes. Add milk and bring to scalding point.
Add coral and seasoning. Serve in large bowls with a dash of
paprika and small oyster crackers.
79 '     ■
CANADIAN DISHES
BAKED STUFFED CHAMCOOK CLAMS
(Submitted by—A. Didier,
Chef,   Algonquin  Hotel)
2 cups shredded shucked clams
2 doz. large empty clam shells
2 eggs
V'2 CUP bread crumbs
1 teaspoon salt • ■ ■   ■'  'i
1/2 teaspoon pepper
% cup chopped celery, green pepper and green onion
Y4 lb. butter l
4 strips bacon, chopped
1 cup cream sauce
Saute bacon in butter, add vegetables and simmer slowly five to
ten minutes. Add clams, cream sauce, seasoning and bread crumbs.
Place in clam shells, dust with paprika, and bake 15 minutes in
moderate oven.
cr
o
SCALLOPS IN SHELL, GRAND PRE
(Submitted by—A. Didier,
11.1 Chef,  Algonquin  Hotel)
36 scallops
12 scallop shells
1/2 lb. sliced mushrooms
4 green onions, minced
34 cup cream
34 cup cream sauce
Y4 lb. butter
Bread crumbs
Saute green onions in butter, add sliced mushrooms. Blanch
scallops, drain, add cream and cream sauce. Put in scallop shells,
spread bread crumbs over and bake 15 minutes in oven, 400 deg. F.
80
o o
o
CANADIAN DISHES
BAKED FILLET OF SAINT JOHN HARBOUR
SALMON, BEAUSEJOURS
{ (Submitted by—A. Didier,
Chef,  Algonquin  Hotel)
3 lbs. of Saint John Harbour salmon, cut in 8 pieces
1/2 lb. mushrooms, sliced
4 green onions, chopped
4 peeled tomatoes, sliced
7 oz. white wine
1 tablespoon chopped parsley
1/2 cup whipping cream, whipped
2 egg yolks
Y4 lb. butter
Salt and pepper
Juice of half a lemon
Lay the fillets in a casserole, add mushrooms, green onions,
tomatoes, white wine and seasoning—dot with butter, keeping one
tablespoonful. Cover with buttered paper and bake 15 minutes in
400 deg. F. oven. Take out fillets and put on a silver platter. Return casserole to stove and simmer gently. Add butter mixed with
1 tablespoon flour, stirring with a whip. Take out from stove and
add egg yolks, stirring constantly so yolks will not curdle. Add
parsley and whipped cream. Pour sauce over fish and put under
broiler flame, 3 minutes or until a golden brown.
81 \
A
CANADIAN DISHES
CRAB FLAKES, VAN HORNE
(Originated in old Hotel Vancouver,
for one of our Past-Presidents)
(Submitted by—A. Didier,
Chef,  Algonquin  Hotel)
6 large live crabs, cleaned and cut in four
Vi CUP olive oil, or mazola
2 No. 2 cans stewed tomatoes
3 tablespoons concentrated tomato paste
1 carrot
2 medium onions
2 sticks celery, diced fine
3 oz. brandy
8 oz. white wine
1 clove garlic, chopped fine
1 pinch thyme
1 bay leaf
Salt
Cayenne
, Put olive oil in casserole and heat, put in crabs and cook until
crabs turn a pink colour; add brandy and light it. When the flame
is out, add diced vegetables and saute two minutes. Add white
wine, tomatoes, tomato paste and spices. Simmer 15 minutes and
take out crabs and cool.
Take meat out of shells and claws. Pound the shells and return
them to casserole and strain through fine Chinese strainer, (chinois),
squeezing out all the goodness of the sauce. Mix meat with sauce
and serve in a mold of rice pilaff, and decorate with a fine julienne
of beets, truffles and white of egg.
<y
O
O
82 CANADIAN DISHES
■
POACHED EGGS, ST-JEROME
(Submitted by—A. Didier,
Chef,   Algonquin  Hotel)
1 pint maple syrup
6 eggs, broken in separate saucers r
Heat the maple syrup to boiling point in a casserole. Drop the
eggs, two or three at a time, into the casserole and poach lightly
in the syrup. Serve on toasted corn muffiins or Johnny Cake, and
pour the rest of the syrup over.
To be used as a sweet entree, (entremet).
o
LOGGIEVILLE BLUEBERRY MERINGUE TART
(Submitted by—-A. Didier,
Chef,   Algonquin  Hotel)
1 quart blueberries
1 cup sugar
2 tablespoons flour
Y4 teaspoon cinnamon
1 tablespoon butter
Stew above ingredients 15 minutes and cool. Pour in nine inch
baked pie crusts and cover with meringue made of two egg whites,
y4 teaspoon salt and 6 tablespoons sugar, and cook 15 to 20
minutes in oven, 325 deg. F.
s
83 CANADIAN DISHES
PACIFIC FROZEN RUM SOUFFLE
(Submitted by—Louis Erb,
former Pastry Cook, Empress Hotel)
3 eggs
3 ounces sugar \J
y> pint whipping cream    ;
12 pieces of sponge cake, cut in 1 inch squares and 44 inch thick
Enough rum to soak the cake
Separate the eggs, add half of the sugar to the yolks and beat
over hot water bath until foamy. Then set on ice and keep beating
until cold. Beat up 3 whites of egg until stiff, add the remaining
sugar, and fold this in the egg yolk mixture. Beat up the whipping
cream and fold in very lightly. Take a souffle dish and butter the
inside along the top (so as to hold the paper band), and then line
with a paper band about two and a half inches (2V2") wide, and
so arranged that an inch and a half of the band extends above the
souffle dish. Then put some of the souffle mix in the dish, arrange
sponge cake pieces, which have been soaked in rum, on top, another layer of the mix and sponge cake, until the dish is filled to
the top of the paper rim.
Place in freezer. When frozen, sprinkle top with grated sweet
chocolate. Remove the paper band and serve on a platter with a
folded napkin underneath. When made in this way this souffle has
the appearance of a hot souffle. ^
Serve with rum sauce.
Serves six persons.
o
84 o
o
CANADIAN DISHES
FRIED CHICKEN, SASKATCHEWAN STYLE,
WITH ROSEBUD JELLY
m (With this entry Chef A. Haenni won
top honors at the Regina Exhibition in
1947 in the Provincial Dish for Saskatchewan Competition. At that time he
was Chef at the Hotel Saskatchewan, is
now Chef at the Palliser Hotel, Calgary)
WHEAT KING BATTER:
3 cups rolled whole wheat
1 cup flour
IV2 cups cream cheese or sour cream
3 eggs
1 tablespoon baking powder
Salt and sugar to taste
Cover whole rolled wheat with hot water and boil for two
minutes and drain, then add cream cheese while still hot and mix
well. Add the rest of the ingredients, beat to a thick batter and cool.
Place one-half spring chicken in frying pan, brown it on both
sides and salt and pepper. Separately fry some chopped onions to a
golden brown, mix with a little marjoram or rosmarin, rub this
well into the browned chicken. Cover the skin side of the chicken
with the batter and place that side in hot frying pan and cover
the other side with batter. Fry it for 10 minutes, crisp and golden
brown on both sides. Serve with jelly.
WILD ROSEBUD JELLY:
Wash and stem 5 lbs. wild rosebuds and 8 lbs. crabapples (crab-
apple for pectin). Put in a kettle and almost cover with water.
Cook slowly until fruit is soft. Mash with potato masher, pour
fruit into jelly cloth bag and let drain. Boil fruit juice approximately 10 minutes, skim well, measure juice and add one cup
sugar to one cup juice. Boil from eight to ten minutes until test
for jelly appears. (When two drops form side by side on edge of
spoon or when jelly breaks off when dropped from a spoon, it is
cooked enough). Remove from fire, skim, pour jelly into hot
sterilized glasses, paraffin and cover.
85 WILD DUCK, ALBERTA STYLE
(Submitted by—A Haenni,
Chef, Palliser Hotel)
When bird is plucked and cleaned, place one stick of celery, one
small carrot, a pinch of sage, a little fresh parsley, salt and pepper
into the cavity. Tie the bird into shape with string. Place into deep
pan with a little lard and roast in oven 350 deg. F. When brown,
add chopped onion, celery, carrot, bay leaf, clove and a few grains
of crushed black pepper. Cook together until onions, etc., are
well browned. Remove bird, drain excess fat, add a little tomato
puree and enough liquid (preferably stock), return bird to pan,
cover and let simmer until bird is very well cooked.
Strain the gravy and thicken with a little cornstarch. Finish with
a little butter, good sherry wine, and salt, to taste.
Serve red currant jelly with it and wild rice.
86
CANADIAN DISHES
BRAISED BEEF STEAKS, COWBOY STYLE
(Submitted by—A Haenni,
Chef, Palliser Hotel)
Use eight-ounce beef steaks, preferably with fat. \^J
Salt and pepper steaks. Brown fast in frying pan with a little
dripping. Place in deep casserole dish with golden brown sliced
fried onions, fried sliced fresh green peppers, tomatoes (preferably
fresh), bay leaves, a sprinkle of thyme and a little crushed garlic.
Add stock or water to level of steaks. Bring to boil, then bake
in moderate oven with lid on, for approximately 21/2 hours.
Place steaks on platter, pour gravy over as is, and sprinkle with
fresh chopped parsley.
o o
.     CANADIAN DISHES
BAKED WILD RICE, PALLISER
(Submitted by—A Haenni,
Chef, Palliser Hotel)
Wash one pound wild rice, boil slowly in plenty of salted water
for approximately one hour.
On the side, brown lightly three medium size chopped onions,
then add half a pound of sliced fresh mushrooms, fry together for
a few minutes.
When rice is cooked, drain and blend in one 28 ounce can of
stewed tomatoes with above mixture. Salt and pepper to taste.
Pour into greased baking dish, sprinkle with grated cheese,
paprika, a little butter and bake in moderate oven for approximately
three-quarters of an hour.
NOTE:
To be served with game, or game birds, also as a main dish with
a salad.
Serves six persons.
BAKED FILLET OF HADDOCK, DIGBY PINES
*
(Submitted by—E. Nielsen,
• Chef, Digby Pines Hotel)
Cut fillets  of  fresh  haddock  into  individual   serving  portions.
J Place  in  buttered  baking  dish,   season  with   salt.   Dress  top   of
haddock with a layer of bread stuffing, the kind usually used for
stuffed fish in Canada. Cut large Digby scallops in slices and
arrange on top of stuffing, pour a little fish stock in baking dish.
Cover with buttered paper and bake in usual manner.
Sprinkle lightly with paprika when serving.
87 CANADIAN DISHES     .
BAKED SUPREME OF HALIBUT, CORNWALLIS
(Submitted by—E. Nielsen,
r Chef, Digby Pines Hotel)
Cut fillets into individual  serving portions,  place in buttered U
baking dish, cover supremes with chopped parsley, finely chopped
mushrooms and paprika in three distinct sections and separate sections with fillets of anchovies.
Season with salt, add a little fish stock and bake in usual manner.
OMELETTE EVANGELINE
■  i  i ;   . i ■■'-•■-■■■■,   :        I
(Submitted by—E. Nielsen,
Chef, Digby Pines Hotel)
Peel and core apples, cut same in small dices and fry lightly in
butter. Mix in omelette like any garniture. Sprinkle top of omelette
with icing sugar and burn in a criss-cross pattern with hot iron
poker.
;     : i .' !      :        ■    i 1
CHERRIES, PRINCESS HELENE
(Submitted by—E. Nielsen,
Chef, Digby Pines Hotel)
.
Roll out puff paste to Vs" thickness, cut into oblong pieces
about 5" long and 3" wide, brush ends with beaten eggs and put
corners together, which will give paste the shape of a boat.
Fill hull with drained, pitted and stewed cherries.
After baking, glaze cherries with rum-flavoured syrup.
i
o
88 ;        CANADIAN DISHES
NORTHERN ONTARIO VENISON STEW,
HUNTER STYLE
(Submitted by—H. Odiau,
Chef, Royal York Hotel)
\J) About 4 lbs. of venison meat (cut up into 1" squares)
2 onions (cut up)
2 carrots (cut up)
4 branches of celery (cut up)
1 kernel of garlic
2 bay leaves
I pinch or thyme
'•■■'.'     ■      bos ' i     .■■•• ■    ■;. .■   a
3 whole cloves
'   "
Salt and pepper, to taste
l pint of wine
l glass of vinegar
Mix ingredients together and pickle for 48 hours, or longer in
a cool place.
Drain the ingredients from the pickling, keeping same on the
side. Saute the meat and vegetables in butter on a quick fire until
brown, then place in saucepan. Add three tablespoons of flour,
brown slightly, add the pickling and l pint of chicken or beef
stock (being sure that there is enough to cover the venison), and
let simmer until the meat is cooked. Then add 2 tablespoons of
currant jelly and l glass of port wine.
Separate the meat and strain the gravy.
Garnish meat with small glazed onions, carrots, and escaloped
mushrooms. Add the strained gravy and let simmer for about 30
minutes. Season to taste.
i   y    \A    . illUi/Ci ■' ; : . :    .    :   '
h>y» ruoq n^rl
89 /
CANADIAN DISHES
CLAM CHOWDER, ACADIAN
a ■■
(Submitted by—H. Odiau,
Chef, Royal York Hotel)
Cut in dice the following vegetables: f
1 medium sized onion
1 green pepper
1 stalk of celery
1 leek I
Mix together and smother in butter. Add 2 pints of fish stock,
1 pint of chicken stock and the juice of three dozen of fresh
clams. Then chop the clams into small pieces and add the following seasoning: a pinch of dry thyme and one-third of a teaspoon-
ful of crushed whole pepper.
Allow to boil for thirty minutes and then add 1 good sized
potato and one tomato, cut in dice. When the potato is cooked,
add the chopped clams. Thicken with a half cup of flour and one
cup of milk. *
Finish with a half pint of cream, a little chopped parsley and
celery leaves and a dash of Worcestershire Sauce.
Serve with soda crackers.
Serves six persons.
BREAST OF CHICKEN, BOW FALLS (Alberta)
I '
(Submitted by—H. Odiau,
Chef, Royal York Hotel)
Season the breast of a chicken with paprika, then saute in
butter with a slice of Virginia ham and fresh mushrooms. De-
glacer with a glass of sherry, and moisten with double thick
cream. When the chicken is cooked, remove it from fire.
Prepare a crouton, then dress same as follows: Slice of Virginia
ham, the breast of chicken, and top with the mushrooms.
Reduce the sauce to a medium thickness by boiling, add a dash
of sherry and season to taste. Strain, then pour it over the chicken,
add a slice of truffle on top.
90
o o
CANADIAN DISHES
BAKED FILLET OF LAKE ONTARIO WHITEFISH,
BERCY
(Submitted by—H. Odiau,
Chef, Royal York Hotel)
Place the fillets, (well seasoned) in a buttered dish (earthenware
preferred), and cover them with chopped onions, parsley and
minced mushrooms. Add one-half of a glass of white wine. Then
sprinkle bread crumbs over and place small pieces of butter on top.
Bake in a moderate oven, 350 deg. F.
BONELESS ONTARIO SPRING CHICKEN,
SAUTE ROYAL YORK
(Submitted by—H. Odiau,
Chef, Royal York Hotel)
Remove the bones from a young spring chicken and season with
salt and pepper, then roll it in flour. Take a shallow saucepan
or an earthenware casserole and brown some butter slightly. Place
chicken in it and allow it to cook slowly. Remove it from the fire
when cooked.
In the same saucepan, brown half a teaspoonful of chopped
shallots, deglacer with dry white wine, add a little of chicken
broth. Finish the sauce off the fire with sweet butter and season
to taste. Strain and keep hot.
Prepare   the   following   garnish:    Shredded   almonds,    slightly
( browned in butter, chopped fresh parsley with a little bit of garlic.
Spread it over the chicken and top it with a few asparagus tips.
Pour the sauce over and serve very hot.
91 CANADIAN DISHES
BEEF AND CHICKEN STEW, HENRY KILSEY
(Henry Kilsey was a Saskatchewan Explorer) >f
(Submitted by—L. Rhode,
Chef, Hotel Saskatchewan)
.
1 lb. brisket of beef, cut up
4 lbs. stewing chicken, cut up
Salt and paprika for dredging
2^2 qts. boiling water
y4 lb. diced bacon i
1 onion, sliced
2 cups cooked drained lima beans
2 cups kernel corn
3 fresh tomatoes, peeled
1 tablespoon salt
1 cup chopped okra
Rub the  salt,  mixed with the paprika into  the beef and  the
chicken, and let the meat stand at room temperature for a half
hour. Put the water on to boil in a large pot. In the meantime fry
the bacon over a low flame, and when it is done add the onions.
Cover the frying pan and cook them slightly. Now add the beef
and the chicken. Brown well on all sides. When browned put the
meat, bacon and onions in the boiling water. Reduce the heat to
'' •       ■ ■ • ■ ■   • , ■ ■
the simmer level and cook slowly for two hours. Then test for
tenderness — the meat may need an extra half to one hour cooking.
When done, add the lima beans, corn, and the tomatoes. Cook for
another half hour, still at the simmering point. Season to taste.
Whip  up  some light-as-thistledown  biscuits  to  use for gravy
dunking.
I   .      .    1     ..    bni    i'jvo Dili
o
o
92 o
o
CANADIAN DISHES
FILET MIGNON, SIR FREDERICK HAULTAINE
(Sir Frederick Haultaine was the first Lieutenant-Governor of
Saskatchewan when it became a province in 1905)
(Submitted by—L. Rhode,
Chef, Hotel Saskatchewan)
Choose a bright red beef steak with a little firm white fat. Cut
carefully and evenly from the centre of the tenderloin. The steak
should be very thick, two or three times the weight of the
ordinary filet mignon. Rub each steak with the very lightest touch
of garlic. Then generously rub it with butter. Grill on a charcoal
grill. When brown, turn without piercing.
Season with celery salt, freshly ground black pepper and a dash
of brandy. When the other side is browned, serve at once with
watercress as a garnish.
NOTE: Suitable to special or high-priced parties.
BAKED FILLET OF PICKEREL, LAC LA RANGE
(Lac La Range is in Northern Saskatchewan)
(Submitted by—L. Rhode,
Chef, Hotel Saskatchewan)
iy4 lbs. Pickerel
3 tbsps. minced onions
3 tbsps. minced celery
y4 cup butter, or salad oii
iy2 tbsps. flour
1    No. 2 canned tomatoes (2^2 cups) s
1 tsp. salt
Vs tsp. pepper
2 tsp. sugar
y% tsp. dried thyme
1 tsp. minced parsley
Arrange fillets of Pickerel side by side in a greased 10" x 6"
x 2" baking dish. Saute onions and celery in butter in skillet until
tender. Stir in flour until smooth. Then add remaining ingredients
and bring to boil. Pour over fish. Bake in hot oven of 450 degrees
F. for 30 minutes or until fish is easily flaked and moist.
NOTE: Half minced peeled clove of garlic may be added.
93 /
CANADIAN DISHES
CREAM CHICKEN, HOTEL SASKATCHEWAN
(Submitted by—L. Rhode,
Chef, Hotel Saskatchewan)
One 3-lb. young chicken
V2 CUP flour, seasoned with salt and pepper
2 tablespoons butter, melted ^)
1 l/z cup cream
Have the chicken cut in serving pieces and roll the pieces in the
seasoned flour. Melt the butter in a heavy skillet and gently lay
the floured pieces of chicken in it. Pour the cream over. Cover and
bake in a 275 deg. F. oven for about an hour. If the cream becomes
too thick, thin it with a little hot water and use it for gravy.
Serve w^ith Bordure of Saskatchewan grown peas.
SASKATOON BERRIES
(These berries, growing wild, are
found in Saskatchewan only)
(Submitted by—L. Rhode,
Chef, Hotel Saskatchewan)
SASKATOON BERRIES may be used in  the following preparations:
Saskatoon berry pie
Deep Saskatoon berry pie
Saskatoon berry shortcake
Steamed suet pudding with Saskatoon berries
OLD FASHIONED CANADIAN BOILED CHICKEN
DINNER
(Submitted by—P. Robert,
Chef,  Banff Springs Hotel)
Use a 4-lb. broiler, roaster or stewing hen.
Cover the chicken with water and simmer until tender, adding
salt, pepper, a little bay leaf and thyme. When about three-fourths ^^
done, remove chicken from cooking stock, and cook vegetables in v/
chicken broth until tender.
Serve the chicken with the vegetables around it and horseradish
sauce.
Composition   of  vegetables  —  small   boiled   potatoes,   small
onions, cauliflower, shaped carrots, shaped turnips, cabbage.
Serves six persons.
94 o
o
CANADIAN DISHES
GAME MULLIGAN
I (Submitted by—E. M. Roebling,
Chef—Empress Hotel)
For this dish any game may be used, or any combination of fowl
game. If you use wild duck, have same skinned. All other fowl
game is just plucked and drawn and cut into large chunks. Small
birds, such as pigeons, snipe, etc., are left whole. Proceed as
follows: •
Cut two cups each of onions, celery and turnips. Brown slightly
and in the meantime, pan-fry the chunks of game fowl to a golden
brown, then add to your vegetables. Let brown together for five
more minutes, then add two quarts of stock and three cups of
yellow split peas. Cover VERY tightly, and let slowly stew for
two hours with a ham bone to gi\e a good flavor.
Twenty minutes before serving, add half a cup of raisins, and
just before serving add one glass of good sherry. Serve very hot in
chafing dish with toasted French bread chunks.
NOTE: Two pheasants cooked in this manner will serve six.
PERDRIX AUX CHOUX
(Partridge with Cabbage)
(Submitted by—E. M. Roebling,
Chef, Empress Hotel)
Clean, draw, and proceed to roast four partridges in the ordinary
way with a little onion, celery and carrot, and six juniper berries.
In the meantime prepare four medium cabbages by removing the
outside leaves and the core. Then cut in 2" chunks. This done,
proceed to fry the cabbage quickly in a large frying pan. This will
reduce the volume of the cabbage and also improve the flavor.
Use chicken or bacon fat for frying.
Next, put the fried cabbage in a suitable casserole with a tight-
fitting cover, add the partly roasted partridges. Make a nice gravy
with the vegetables, in which the birds have been roasted, and add
this also to the cabbage and birds. Cover tightly and braise until
cooked. Serve in the same casserole.
This will serve about six people.
95 CANADIAN DISHES
BEEF KIDNEYS, PRAIRIE STYLE
(Submitted by—E. M. Roebling,
Chef, Empress Hotel)
1    to 2 kidneys
1 tablespoon flour
. > ...        .
.■,-'■'.
1 thick slice of bacon (lean)
1 teaspoon English mustard :
2 tablespoons shortening, or cooking fat
Chopped chives and parsley
2 onions
Salt
Pepper
Soak kidneys for at least six hours in two parts of water and one
part of vinegar. Slice kidneys thickly and brown on hot fire with
onions (chopped) and bacon (diced). Powder with flour, stir
until brown. Cover with beef stock and simmer for I1/? hours on
moderate heat. Serve on dry toast.
o
ROAST LEG OF PORK, CANADIAN STYLE
(Submitted by—E. M. Roebling,
Chef, Empress Hotel)
5 to 6 pounds boned leg of pork
4 lbs. potatoes, whole, medium size, peeled
3 lbs. onions, whole, medium size, peeled
4 to 6 pegs garlic
Make  small  incisions   all   around   the  meat  to  put  in  garlic. f~\
Roast for iy2 to 2 hours, slowly, at about 300 degrees F. having
seasoned with salt, pepper, a few sliced carrots and celery. Half
an hour before it is cooked, add potatoes and onions and cook
until golden brown.
Serve pork garnished with the potatoes and onions and its own
gravy.
96 o
CANADIAN DISHES'
t
CREPES MARIE CHAPDELAINE
(Pancakes Marie Chapdelaine)
(Submitted by—E. M. Roebling,
Chef,   Empress  Hotel)
Prepare pancake mix as follows:
Beat two eggs and two egg yolks with one teaspoon of sugar
and half teaspoon of salt. To this add gradually and alternately,
six tablespoons flour and two cups of milk. Beat until very smooth.
Then make pancakes very thin and of medium size.
Serve very hot with the following rum sauce:
Heat one cup of maple syrup. When beginning to boil, add half
a cup of good Jamaica Rum and remove from the fire and serve
at once, with pancakes.
CASSEROLE OF CHICKEN, INWOOD
(Submitted by—H. Swain,
Chef, Royal Alexandra Hotel)
2 pints sour cream ^
2^ to 3-lb. young chicken
Pick and clean chicken. Cut up in about 8 pieces seasoned in
salt, pepper and paprika. Dredge in flour and saute in butter with
a little chopped onion until well coloured. Add V2 tbsp. flour to
each tablespoon of melted butter left in saute pan. Add sour cream.
\j Bring to "a boil and then place in baking casserole. Place in low
oven—250 to 275 deg. F. for about 45 minutes, or until tender.
Serve with steamed wild rice.
WILD RICE
Clean and wash thoroughly and steam, or boil until tender. Add
plenty of butter, tossed together lightly.
97 CANADIAN DISHES
LAKE WINNIPEG SMOKED GOLDEYE
(Submitted by—H. Swain,
Chef, Royal Alexandra Hotel)
Skin goldeye and remove head and tail. Remove flesh from bone
into fillets. Smother a little onion and mushroom in saucepan with
1^2 tablespoons of butter. When about half cooked, add 1 tablespoon of flour and allow to cook for 15 minutes, very slowly. Add
boiling milk to make rich creamy sauce. Add fillets of goldeye and
boil slowly for a few minutes. Remove from heat to the side and
add one well-beaten egg to blend and leave on stove for a few
minutes. Do not let boil.
Serve in silver dish, garnished with fried cream of wheat fritters.
CREAM OF WHEAT FRITTERS
Make a very thick cream of wheat and add 1 egg. Allow to cool
down. When completely cold, cut into lozenge shape and bread in
egg wash and bread crumbs. Fry in deep fat.
o
SMOKED GOLDEYE, ROYAL ALEXANDRA STYLE
(Submitted by—H. Swain,
Chef, Royal Alexandra Hotel)
Remove skin, head and tail from a select, well-smoked goldeye,
and place on a well-buttered baking dish with a pat of butter on
top of fish and squeeze a quarter lemon over. Add a little chicken
stock if available, or water.
Place in moderate oven for 12 minutes and baste twice during
that time, then remove from oven and place under broiler for a
few seconds to obtain a golden colour.
Serve on silver platter, garnished with chip potatoes, two slices
of crisp bacon, and lemon. Sprinkle with fresh chopped parsley
and pour over the fish any stock that is left in baking dish.
98
o
	 o
o
CANADIAN DISHES
JUGGED BUFFALO, A LA PASS
(Also, Venison, Deer or Bear)
(Submitted by—H. Swain,
Chef, Royal Alexandra Hotel)
2 lb. Buffalo meat
y4 lb. salt pork
y4 lb. larding lard
V2 lb. mushrooms
1 doz. small onions
6 carrots, cut in cubes
1 clove garlic
lA gal- stock
Juice of 1 lemon
1 cup wine vinegar
6 whole skinned tomatoes
2 oz. brandy
Vi glass good sherry
lA gal- tomato juice
Use the chucks or neck of meat on hand. Lard through with
pork fat and cut in squares about 2 inches thick, using only lean
meat, no skin or very little fat. Cut salt pork in small squares to
about J/3 of the proportion of red meat. Marinate all meat over
night in vinegar, brandy and (spice, bay leaf, thyme, pepper) salt
and lemon juice.
Strain next morning and dredge all meats in well-seasoned flour
and saute in butter with the diced onion. Add a little pounded
garlic, pour in tomato juice and stock, bring to a boil and place
in jug or casserole and cook about one hour. Add carrots, small
onions, mushrooms, tomatoes and finish cooking for approximately
two hours. When cooked, remove all fat from surface, add sherry
and serve.
99 CANADIAN DISHES
PRAIRIE CHICKEN, FRASERWOOD STYLE
(Submitted by—H. Swain,   Chef, Royal Alexandra Hotel)
Clean and pick the chicken thoroughly, sprinkle inside and out
with salt and pepper, cover over with bacon and then thin sliced
pork larding lard. Tie with string and place in roast pan. Pour (^)
over the chicken a little chicken dripping, add some chopped
onions, celery and carrots. Cook in moderate oven for about 45
minutes to one hour, and baste often. When cooked, remove fat
and bacon and return to hot oven for a few minutes to color,
then remove from pan. Skim off all grease from pan, add a little
good stock and two tablespoons of red currant jelly and boil all
together with the vegetables in the pan for about 10 minutes. Strain
into saucepan and add l/4 glass of good sherry.
Julienne the bacon (cut in fine strips), and add to the sauce and
serve with the prairie chicken
BAKED MUSKINONGE, KENORA
(Submitted by—H. Swain,
1 fish, cleaned and scaled Chef, Royal Alexandra Hotel)
6 slices white bread, soaked in water and drained out
1 small onion, chopped fine
2 oz. butter
i   Thyme
Parsley
Salt
Pepper
Sage
2 slices bacon, chopped
1 mushroom, chopped fine
1 egg
Remove the back and side bones from the fish and make a good
stuffing by sauteing the bacon, onions and mushroom in butter. ^*\
Mix in the bread and seasoning, add the egg. Fill the fish with this ^^
stuffing and tie around with fine string quite lightly to hold in
shape. Place in shallow roast pan with chopped vegetables and a
little stock and melted butter poured over fish. Cook 1 to l1/? hours
in moderate oven. Baste often. When cooked, remove fish from
pan and thicken the stock from the fish and make a thick creamy
sauce and serve on the side with the fish.
100
-— o
CANADIAN DISHES
STUFFED PANCAKES, TEULON STYLE
(Submitted by—H. Swain,
1 cup flour, sifted twice Chef, Royal Alexandra Hotel)
l/4 tsp. salt
2V2 CUPS m^k or water
■
2 whole eggs, well beaten
Mix all together and beat well:
1 lb. cream cheese
4 whole eggs
Green onions, chopped
Nutmeg, spice and salt to taste
Mix together:
2 lbs.  cabbage, made into  hot  slaw,   (julienne  of cabbage  and
onions, braised one hour)
Drop pancake batter by spoonfuls on hot greased griddle and
make as thin as possible. When cooked, spread with cream cheese
mixture and roll up in cigar shape.
Fill bottom of well-buttered casserole with hot slaw and place
stuffed pancakes over the whole surface of the slaw, sprinkle
melted butter over all, cover casserole and bake in moderate oven
for 10 minutes. Remove from oven, sprinkle with grated cheese and
glaze under broiler and serve with crisp bacon strips.
CREPES AU LARD, LAKE OF THE WOODS
(Salt Pork Pancake)
(Submitted by—H. Swain,
6 to 8 slices of salt pork Chef, Royal Alexandra Hotel)
2 cups flour
V2 tsp. salt
4 whole eggs
2 cups milk
Fry salt pork to a nice brown colour. Sift flour in bowl, add salt.
Beat eggs and add the milk. Pour this mixture over flour to form
a smooth batter. Pour the batter over the pork slices in frying pan
and cook on both sides of pancake. Allow to cook through approximately 10 minutes.
Serve with maple syrup or maple sugar, grated.
101 /
CANADIAN DISHES
CROQUIGNOLLES DE QUEBEC
(Quebec Doughnuts)
(Submitted by—H. Swain,
Chef, Royal Alexandra Hotel)
1/3 cup butter
2 egg yolks, beaten
2 egg whites, stiffly beaten
1/3 cup milk
1 tbsp. brandy
1 cup sugar
3 cups flour
3 tsp. baking powder
V2 tsp. salt
Cream butter until soft and fluffy, add egg yolks, then the stiffly
beaten whites, milk, brandy, sugar. Sift flour, salt and baking
powder together, add to the liquid mixture. Mix well to form
soft dough. Roll out y$" thick and cut with doughnut cutter. Fry
in deep fat 370 deg. F. Drain and roll in brown sugar.
BAKED STRAWBERRY DUFF, ST. AGATHE
(Submitted by—H. Swain,
Chef, Royal Alexandra Hotel)
1 cup flour
V2 tsp- salt
3 tsp. baking powder
l • a
2 tablespoons shortening
1 cup milk
Sift together flour, salt and baking powder. Blend in shortening,
slowly add milk until you have a fairly moist mixture. Drop 1
tablespoon of the mixture into a well-buttered baking cup, add
some sugared sliced strawberries in the middle of mixture and add
1 tablespoon more of mixture to cover strawberries.
Bake in moderate oven for about 12 minutes. Serve with maple
syrup.
102
o
o o
CANADIAN DISHES
CANADIAN BAKED CHICKEN
(Submitted by—Kate Aitken,
Toronto)
1 roasting chicken, 5 to 5x/2 lbs.
10 strips breakfast bacon
Whole cloves
y4 cup brown sugar
Vi cup hot water
1 teaspoon salt
■
Dash of pepper
1 tablespoon cornstarch
■ ■ ■. ■
2 tablespoons fat
Have the chicken cut in serving pieces. Roll each piece in a slice
of bacon and fasten with toothpicks. Stick 3 whole cloves in each
section. Place in a roasting pan. Sprinkle with a mixture of the
sugar, salt, pepper and cornstarch and add the fat and hot water.
Cover tightly. Bake in hot oven until tender.
Temperature—400 deg. F.
Time—1 hour
Serve with creamy mashed potatoes. Serves six persons.
.      . .    .      j      '■''...-   n   * .:    d
. .. al *jv&1& bi
103 CANADIAN DISHES
BAKED CANADIAN BACK BACON
.•
(Submitted by—Kate Aitken,
Toronto)
■
Time 1 hour
Time 20 minutes.
Temperature 325 deg. F. —
400 deg. F. -
3 lbs. peameal back bacon
2 tablespoons fat
2 cups bread crumbs
1 teaspoon poultry dressing
1 teaspoon salt
1/3 teaspoon pepper
V3 cup seedless raisins
1/2 cup brown sugar
1 tablespoon cornstarch
Have the butcher slit the bacon through the centre lengthwise,
having the slit about 2" wide. Rub the fat into the dry crumbs;
add the seasonings and raisins; pack the dressing into the slit in the
bacon and tie or skewer together. Bake on a rack in a moderate
oven for one hour. Mix together the brown sugar and cornstarch;
rub the mixture well into the fat on the bacon. Return to the hot
oven and glaze for 20 minutes. Serve either hot or cold.
Serves 10 persons.
o
o
104 CANADIAN DISHES
O
CANADIAN FRUIT CAKE
.
(From Kate Ait ken's
nCanadian   Cook   Book")
\ Temperature 300 deg. F. Time—2 hours
1 cup diced salt pork
1 cup boiling water
2 tablespoons baking soda
■    ■        ■    ■ ■     ' | .    .       !      ■    "
1 cup dark molasses
1 cup brown sugar
2 eggs, separated
1 teaspoon cloves
2 tablespoons cinnamon
4 cups sifted all-purpose flour
1 cup raisins, chopped
1 cup mixed peal, chopped
li^ teaspoons lemon flavouring
1 teaspoon grated lemon rind
Dice the pork very fine taking out any bits of lean meat. Cover
with boiling water and let stand five minutes. Add the baking soda,
molasses and sugar. Stir until well dissolved. Add the well-beaten
egg yolks. Add the sifted dry ingredients alternately with the
chopped fruit. Add the lemon flavouring and grated rind. Fold in
the stiffly beaten egg whites. Pour into two square pans 8x8
x 3x/> inch, which have been lined with heavy brown paper and
oiled. Bake in slow oven. Store two weeks before using.
Yield—6 pounds.
105 CANADIAN DISHES
ASPARAGUS CANADIENNE
i
(By Edith L. Elliott, from
Publication of Dominion of
Canada,    .Department    .of f
Agriculture)
1 large bunch, or 12 stalks asparagus cooked 15 minutes
4 eggs
2 cups liquid in which the asparagus was cooked
2i/> tablespoons butter
5 teaspoons flour
1 cup bread crumbs
1 tablespoon butter
Cut the asparagus in pieces about one inch long.
Hard cook the eggs and chop fairly fine. Make a white sauce of
the next three ingredients, using the liquid from the asparagus.
Add the chopped eggs to the sauce. Melt the other tablespoon of
butter and stir in the bread crumbs. Butter a baking dish and place
in it a layer of asparagus, then sauce, then bread crumbs. Repeat,
being sure to have a layer of crumbs on top. Place in pan of water
and bake in moderate oven until the crumbs are browned.
. .      . . ' H    '
.     ■ | B    | a.     ,/  |      .; . i    ;    .
»   j/ i ;.    ..
-....' ..'■■...•
■ . -    . ■« .
■
..        e ^ ' ■'     .. i
106
O
 1 1	 o
>
CANADIAN DISHES
(
CANADIAN CHEESE POPOVERS
(Submitted by — Marie Holmes,
Former Home Economics Editor,
Toronto  Daily Star)
■
■
1 cup sifted bread flour
l/4 teaspoon salt
1 cup milk
2 eggs
lYz teaspoons melted shortening
Thick cheese sauce
Preheat oven to 475 deg. F. Grease muffin pans or heavy glass or
earthenware custard cups thoroughly. Put in oven to heat.
Sift flour, measure and add salt. Sift together into mixing bowl.
Add milk gradually, beating until the batter is smooth. Add eggs,
beaten until light and thick, then melted shortening.* Beat for two
minutes with rotary beater. The mixture should be smooth and as
thick as heavy cream.
Fill hot muffin pans % full with batter. Bake in oven of 475
deg. F. for thirty minutes, then reduce heat to 350 deg. F. and
continue baking 10 to 15 minutes. c
Split popovers and fill with thick cheese sauce and serve hot.
Yield—8 or 9 popovers.
NOTE: If desired, cheese sauce filling may be omitted and
grated nippy cheese (about V2 CUP) maY be folded into batter just
before it is poured into muffin pans.
(^ ) Can be served in place of rolls to accompany light main courses
such as souffles, salads, etc.
107 CANADIAN DISHES
ONTARIO BLUEBERRY CRISP PUDDING
■
;
-
(Submitted by — Marie Holmes,
Former Home Economics Editor,
Toronto Daily Star)
8 cups fresh blueberries
% cup granulated sugar
4 teaspoons lemon juice
IV2 CUPS quick cooking oats
1/2 cup butter
% cup brown sugar, firmly packed
% cup bread flour
Preheat oven to 375 deg. F. Grease 10 to 12 individual pie or
ramekin dishes. Pick over and wash blueberries and place in prepared dishes. Sprinkle with the % cup granulated sugar and lemon
juice. Cream butter and gradually add brown sugar. Blend in flour
and oats and spread over berries.
Bake at 375 deg. F. until berries are tender (about 25 minutes).
Serve warm with cream.
Yield—10 to 12 servings.
o
I
I
'
■
■
o
108 o
CANADIAN DISHES
CANADIAN BLUEBERRY MUFFINS
-
1% CUPS sifted bread flour
3 tsp. baking powder
Vi tsp. salt
l/4 cup granulated sugar
34 cup blueberries
1 egg, beaten
1 cup milk
4 tablespoons melted shortening
(Submitted by — Marie Holmes,
Former Home Economics Editor,
Toronto  Daily Star)
.
\
Preheat oven to 400 deg. F. Thoroughly grease muffin tins
(8-medium muffin tins or 12-small muffins tins).
Sift together flour, baking powder and salt into large mixing
bowl. Add sugar and blueberries. Beat egg until foamy, add milk
and cooled melted shortening. Pour wet ingredients into dry mixture all at one time and stir quickly just until dry ingredients are
dampened. The batter will look quite lumpy. .■■■■■■
Fill prepared muffin tins % full. Bake at 400 deg. F. for 20
minutes. Remove muffins from tins immediately after taking from
oven. Serve hot.
Yiekl—8 to 12 muffins.
o
109
	 CANADIAN DISHES
ONTARIO APPLE PUDDING
(Submitted by — Marie Holmes,
Former Home Economics Editor,
Toronto Daily Star)
6 medium-sized tart apples
3 tablespoons sugar
IV2 cups sifted all-purpose flour
3 teaspoons baking powder
V2 teaspoon salt
l/4 cup shortening
y4 cup sugar
1 egg, well beaten
y4 cup water or milk
Peal and slice apples and put into a greased 6 x 10 x 2-inch
(approximate) baking dish. Sprinkle with sugar (3 tablespoons).
Mix and sift together the dry ingredients. Cream shortening and
gradually cream in the sugar. Beat eggs until light and fluffy and
then add to sugar mixture and beat well. Add sifted dry ingredients alternately with water or milk, beating until smooth
after each addition. Pour mixture over apples.
Bake in moderate oven (350 deg. F.) for 45 to 50 minutes.
Serve warm with fruit juice sauce or nutmeg sauce.
Yield—8 servings.
o
o
110 o
CANADIAN DISHES
CANADIAN STRAWBERRY SHORTCAKE
(Submitted by — Marie Holmes,
Former Home Economics Editor,
Toronto Daily Star)
2 cups sifted bread flour
3 teaspoons baking powder
14 teaspoon salt
2 tablespoons sugar
6 tablespoons shortening
1 egg, well beaten
%    cup milk
Fresh strawberries
Measure sifted flour into sifter, add baking powder and salt and
sift together into mixing bowl. Add sugar. Measure shortening
into flour and blend together until mixture is mealy, using pastry
blender or two knives cutting in with scissor-like motion.
To beaten egg, add milk and gradually pour into dry ingredients
and stir lightly with a fork. Mix only until soft dough is formed.
Turn on to lightly floured bakeboard or pastry cloth and knead
gently 10 seconds.
Grease one 2-inch round cake or pie pan. Cut dough in half.
Gently roll out each piece with floured rolling pin or pat out with
hand to size and shape of pan. Place one circle in pan, pat out
evenly, brush with melted butter. Place other circle on top and
pat until smooth. Bake at 425 deg F. for 20 to 25 minutes.
While  still  warm,  remove  top  half  of   shortcake  and  spread
bottom half with  sliced,  sweetened  strawberries. Cover with top
/^\     ' half and garnish with whole berries. Serve with plain or whipped
cream.
NOTE: To make individual shortcake—roll out dough and cut
with floured 3-inch biscuit cutter. Cut out 12 circles. Place 6 circles
on cookie sheet. Brush with melted butter. Place remaining circles
on top. Bake at 425 deg. F. for 15 to 20 minutes.
Yield—six servings.
Ill
-i' — o
o
-  CANADIAN   PACIFIC   RAILWAY   COMPANY
FILE OR CLAIM
i'fr '
'S*1
y£i      ! #**
}$fbf aMa_> Shi* W * 4
FORM   10t(l'O
mem?
li^er Hotel
r* *
:ar sun
»M(
distribution anonmt our hotels-
St
M
liigiish11 is now ready far
i
ooc: xs intern
f^'jRi*i
r su# ui
of the catering Personnel* and the foreword contained therein is self
explanatory ♦
For the Ch&fa* it could be looked ui
$
translation of freiich mkiu tares into english„
m ui t>&
.    It should also ba very useful for the &iaitre d1 Hotel and
his Captains, for the education or miters arid 'waitresses*    As you
yourself Knowf very ciffctB the waiter or waitress .is unable to aescri
ta a patron the composition of mmm iX-&m a]jpe&ring on the menu*     '    -
&ltcnens
felt ne©
With trie advent
and dining rooms
of more European pemoline
:*- ■*■..,
¥%#%#
!#«#%
ii? "
■** .5*
1 ral-1 S".
-***^w$* J,
,,_? General Manager wrote is
like to see the use of engiieh +-enss '
view of t . ! act that suck a i
i11f»   !n  Uw  Ifmi^rl  f*t.At*»s  arid   !
~„ ^ne yeare a^o that to would
i wherever possible MB ov>r mmmm^
LI percentage of the travelling
%j<*.
as
there
ild be no opposition to using the Trench terns for
ntl
one soups or desserts, but there ac.ain, those serving lit the ci
room siiQiiia m divert a description oi x*n
snoot'
*#.
m
%&
'f lA^feij.vX.*  ^.|Ce
wt*«
&»JM
this information
Vf
r%
atrori
Referring to
entlon to endeavour
the chapter of Canadian Dish
i
o ix>puxarxse
m.
Mf-f.    J**..e       IB*
roi
himi June 1'% b
FORM   101 <fK*
CANADIAN   PACIFIC   RAILWAY   COMPANY
FILE OR CLAIM
tf:
n,_*
or raore ox t»neae eaca wralu or
$
that your Chef consistently feati
often if possible* particularly in hotels dealing with touri&t& free him
United states* -Jill these recipes have been tested ty the senders and ifasr
are
*
W    j**«
ajcty x>o cnoose xnpu
Tt
Be !
aooK;
rr?;
ibered no that
wsk
v*
m  are of a size tehich will fit int
i
a person'■ pac
l__r__
SY"V
is*
Montreal
J
i or
m
mant
* *«
K_*tusxtaon ifxuk o
*m
MJOftft
'aliiser Hotelt
1,    #'
'*"*. &!"** ***§
>>VM.
i
ST" %*"
j*; $te*f j
■OS
? age:
stent Manaaer*    Che
Oauce Goo.
j&xttre criicji
*    *s. *..__.   # _J
1 ,f _.'■■■'_ ■&:i;-- .»>'*. erfPe.   ..-***
(R*
<*i.
3
*
i %B£\u
>•!,.
Should, you find that you. need nore cobles than outl
these can. b6 reqnisitoned fro® Moiiti*e»l at tqp .time*
afcov
U!
In e$#ei wtere bocka •&• issued io seasonal
should be returned io the Manager at the end of the season*
*#.
w
V*here books are isstiea to pertinent ^j^oye«li Mho r^Bigfi$ ifeM
books should be returned to the Kanager when audi m.\
Company♦ .  ■
.car-
^    -^f^lAw ^
*5+
it and t
If
After perusal of this bo
J.*
V4 -i.^ *b*'V-«,
?Xc!
P *f   r%f'«
reaction oi your suaaa,
* *
x ^ ,f» -f
I-
ana ctxsetisaxoii mxi^b tlie
secei¥iii|s your persaiiiil
,«E^3  on
«£0i3rs ^rMxy ^
Signe
f ■   a-
li^
i Hg
rim   3^:aerviso. 1

Cite

Citation Scheme:

        

Citations by CSL (citeproc-js)

Usage Statistics

Share

Embed

Customize your widget with the following options, then copy and paste the code below into the HTML of your page to embed this item in your website.
                        
                            <div id="ubcOpenCollectionsWidgetDisplay">
                            <script id="ubcOpenCollectionsWidget"
                            src="{[{embed.src}]}"
                            data-item="{[{embed.item}]}"
                            data-collection="{[{embed.collection}]}"
                            data-metadata="{[{embed.showMetadata}]}"
                            data-width="{[{embed.width}]}"
                            async >
                            </script>
                            </div>
                        
                    
IIIF logo Our image viewer uses the IIIF 2.0 standard. To load this item in other compatible viewers, use this url:
http://iiif.library.ubc.ca/presentation/cdm.chungtext.1-0356752/manifest

Comment

Related Items