Practical gastronomy and culinary dictionary

Artichauts (Artichokes). „ a la Barigoule . . 560 J, Eutiers a la Chausseur 5G1 ' „ Fouds a la Mornay . 562 ; Asporges, Petits Pains aux . . 573 Aubergines Farcies . . . 563 Garottes, Nouvelles a la Flamande 559 i Champignons (Mushrooms) j „ a la Diable . . 569 ; „ a la Bechamel . 567 i „ Farcis . . . 568 1 Choux (Cabbage). „ Farcis au Beurre . . 553 Choux de Mer (Sea-kale). „ „ a la HoUandaise . 554 Choux-fleur (Cauliflower). Choux-raves, Kohl-rabi. „ „ a la Cr^me . . 551 Epinards (Spinach). „ a la Bechamel . . 556 „ Flans de Crepes . . 713 „ Souffles aux . , . 558 Flageolets a la Poulette . . 570 Laitues (Lettuces). „ Braisees au Jus . . 552 Oignons (Onions). „ Farcis a la Moscovieune . 572 Oseilles, Sorrel (Puree) . . , 557 Petits Pois (Green Peas). „ au Jambon . . . 571 Poireaux (Leeks). „ au Gratin . . . 555 Pommes de Terre (Potatoes). „ a la Biguou . . . 535 „ a la Chancerelle . . 533 „ a la Duchesse . . . 539 „ a la Gastronome . , 534 „ a la Paysanue . . 532 „ Chateau .... 544 „ Croquettes a la Dauphine 550 „ „ a la iloderne 548 „ Farcies .... 549 „ Frites a la Julienne . 536 „ Hachies au Gratin . . 543 ,. Nouvelles a la HoUandaise 546 „ „ Sautees au Beurre 540 Failles (Straws) . . 538 „ Parisienne . . . 545 ,, Sautees a la Parisienne . 542 „ „ a la Suisse . . 541 „ Soufflees . . . .537 „ „ a la St. Louis . 531 ., aux Tomates a la Savariu 547 Salade (Salad). „ a la Beauvilliers . .575 „ a la Chinoise . . . 581a „ a la Reyniere . . . 574 „ a la Viileroi . . . 576 deGibier . . . .581 „ de Homard . . . 578 „ de Perdreau . . . 580 „ de Tomates . . . 577 de Volaille . . .579 Tomates (Tomatoes). „ a la Bouquetiere . . 565 „ Farcies a I'ltalienue . 564 Souffles . . . .566 XLhc ^Epicurean. CONTAINING A COMPLETE TREATISE OF ANALYTICAL AND PRACTICAL STUDIES ON THE CULINARY ART. By CHARLES RANHOFER, CHEF OF DELMONICO'S (MADISOX PQ0ARE, NEW YORK). Large 8vo. Nearly 1,200 pages. 3,700 Recipes. Illustrated with 800 Engravings. Price : Cloth, 85^. ; half-morocco, i-is. ; full morocco, 52s. Carriage free in the United Kingdom. FOR SALE BY Ch. HERMAN SENN, 329 VAUXHALL BRIDGE ROAD, LONDON, S.W. PAET VI. MENUS ^ND THEIR COMFIIHTION Specimen JfLenixs of Iiuneheons iDinnet's and Suppers FOR HOTELS, RESTAURANTS, CLUBS, AND PRIVATE FAMILIES FOR ALL OCCASIONS IN ENGLISH, FRENCH, AND OTHER LANGUAGES IXCLUDIXG A COLLECTION OF ANCIENT AND HUMOROUS BILLS OF FARE NAMES OF WINES 45 HOW TO PREPAKE A BILL OF FARE. To make a bill of fare with ease, And one that's always sure to please, Start " soup " as a beginner. Next in order comes the ** fish," Then some little dainty dish To take away the taste of fish,