476, au kirsch. 405, Scrambled eggs. 454, lobster. 406, asparagus-tops. 473, mexicaine. 409, a la chicoree. 452, oyster. 408, smoked beef. 450, plain. 407, truffles. KIS H. 341, Bass a la bordelaise. 309, Halibut, boiled. 343, a la chambord. 310, steaks, maitre d'h6tel. 342, .with white wine. 357, Lobster a I'americaine. 336, Bluefish a 1'icarienne. 360, a la bordelaise. 337, a 1'italienne. 361, en brochette au petit sal£. 338, a la venitienne. 364, broiled. 340, Bouille-a-baisse a la marseil- 363, broiled, ravigote sauce. laise. 362, en chevreuse. 301, Breaded fish; how to prepare. 365, croquettes. 391, Canape Lorenzo. 366, cutlets, Victoria. 377, Clams a la mariniere. 358, au curry. 300, how to serve. 359, a la Newburg. "; 376, stuffed. 1358, a la Rushmore. 389, soft shelled a la Merrill, 367, stuffed. 390, " " a la Newburg. 329, Mackerel, broiled, maitre : 352, Codfish, boiled, oyster sauce. d'hotel. 345, bonne femme. 331, aux fines herbes. 346, picked-up. 330, en papillotes. 349, tongues, beurre noir. 378, Mussels a la mariniere. 350, " fried. 379, a la poulette. 348, " how to blanch. 388, Oysters a la Baltimore. 351, " a la poulette. 385, en brochette au petit sal6. 373, Crabs a 1'anglaise. 382, broiled. 370, deviled. 299, a 1'Alexandre Dumas. 371, a la St. Jean. 380, fried. 372, a. la St. Laurent. 386, & la mali. 369, soft-shelled, broiled. 384, a la Pompadour. 368, " " fried. 383, £ la poulette. 332, Eels, en matelote. 298, how to serve. 334, riormande. 381, H la Villeroi. 333, 4< a la parisienne. 1367, a la Arthur Sullivan. 335, how to blanch. 375, Oyster-crabs fried. 347, Fish balls. 374, a la poulette. 347, a la Mrs. Harrison. 387, Oyster patties. 398, Frogs, broiled. 304, Salmon, Colbert. 401, a 1'espagnole. 364, croquettes. 400, fried. 306, £ la genoise. 399, .a la poulette. 303, oyster sauce. 424 INDEX. 302, Salmon, en papillotes. 394, Snails a 1'italienne. 305, a la regence. 395, a la provensale. 307, rolled a 1'irlandaise. 324, Sole, dieppoise. 308, tails, broiled. 322, fillets, Joinville. 344, Salt Cod a la biscaenne. 323, fine herbs. 403, Sardines on toast. 320, fried, sauce Colbert. 392, Scallops, brestoise. 319, au gratin. 326, Shad , maitre d'hotel. 317, a 1'hollandaise. 327, with sorrel. 321, a la Horly. 328, vert-pre. 318, normande. 402, roe, with bacon. 396, Terrapin a la Baltimore. 339, Sheep's-head a la Creole. 397, a la Maryland. 325, Skate au naturel. 397, a la Newburg. 353, Smelts a la bearnaise. 312, Trout a la Cambaceres. 356, au gratin. 313, a la Chambord. 355, stuffed. 315, with fine herbs. 354, a la toulouse. 314, maitre d'hotel. J393i a la Van Volkenburgh. 316, en papillotes.

AI-modernized reading of the original text

476, au kirsch. 405, Scrambled eggs. 454, lobster. 406, asparagus-tops. 473, mexicaine. 409, a la chicoree. 452, oyster. 408, smoked beef. 450, plain. 407, truffles. KIS H. 341, Bass a la bordelaise. 309, Halibut, boiled. 343, a la chambord. 310, steaks, maitre d'h6tel. 342, .with white wine. 357, Lobster a I'americaine. 336, Bluefish a 1'icarienne. 360, a la bordelaise. 337, a 1'italienne. 361, en brochette au petit sal£. 338, a la venitienne. 364, broiled. 340, Bouille-a-baisse a la marseil- 363, broiled, ravigote sauce. laise. 362, en chevreuse. 301, Breaded fish; how to prepare. 365, croquettes. 391, Canape Lorenzo. 366, cutlets, Victoria. 377, Clams a la mariniere. 358, au curry. 300, how to serve. 359, a la Newburg. "; 376, stuffed. 358, a la Rushmore. 389, soft shelled a la Merrill, 367, stuffed. 390, " " a la Newburg. 329, Mackerel, broiled, maitre : 352, Codfish, boiled, oyster sauce. d'hotel. 345, bonne femme. 331, aux fines herbes. 346, picked-up. 330, en papillotes. 349, tongues, beurre noir. 378, Mussels a la mariniere. 350, " fried. 379, a la poulette. 348, " how to blanch. 388, Oysters a la Baltimore. 351, " a la poulette. 385, en brochette au petit sal6. 373, Crabs a 1'anglaise. 382, broiled. 370, deviled. 299, a 1'Alexandre Dumas. 371, a la St. Jean. 380, fried. 372, a. la St. Laurent. 386, & la mali. 369, soft-shelled, broiled. 384, a la Pompadour. 368, " " fried. 383, £ la poulette. 332, Eels, en matelote. 298, how to serve. 334, riormande. 381, H la Villeroi. 333, 4< a la parisienne. 367, a la Arthur Sullivan. 335, how to blanch. 375, Oyster-crabs fried. 347, Fish balls. 374, a la poulette. 347, a la Mrs. Harrison. 387, Oyster patties. 398, Frogs, broiled. 304, Salmon, Colbert. 401, a 1'espagnole. 364, croquettes. 400, fried. 306, £ la genoise. 399, .a la poulette. 303, oyster sauce. 302, Salmon, en papillotes. 394, Snails a 1'italienne. 305, a la regence. 395, a la provensale. 307, rolled a 1'irlandaise. 324, Sole, dieppoise. 308, tails, broiled. 322, fillets, Joinville. 344, Salt Cod a la biscaenne. 323, fine herbs. 403, Sardines on toast. 320, fried, sauce Colbert. 392, Scallops, brestoise. 319, au gratin. 326, Shad , maitre d'hotel. 317, a 1'hollandaise. 327, with sorrel. 321, a la Horly. 328, vert-pre. 318, normande. 402, roe, with bacon. 396, Terrapin a la Baltimore. 339, Sheep's-head a la Creole. 397, a la Maryland. 325, Skate au naturel. 397, a la Newburg. 353, Smelts a la bearnaise. 312, Trout a la Cambaceres. 356, au gratin. 313, a la Chambord. 355, stuffed. 315, with fine herbs. 354, a la toulouse. 314, maitre d'hotel. J393i a la Van Volkenburgh. 316, en papillotes.

The table