CROUSTADES

The Epicurean · 75

• No. 1385 Grenadins of Tenderloin a la Beaumarchais Grenadins de Filet de Boeuf a la Beaumarchais
• No. 1420 Noisettes of Tenderloin of Beef with Puree of Mushrooms Noisettes de Filet de Boeuf a la Puree de Champignons
• No. 1441 Tenderloin of Beef a l'Ambassade—Whole Filet de Boeuf a l'Ambassade--Entier
• No. 1444 Tenderloin of Beef a la Bernardi—Whole Filet de Boeuf a la Bernardi--Entier
• No. 1539 Veal Palates a la Sevigne Palais de Veau a la Sevigne
• No. 1545 Saddle of Veal and Chopped Lettuce-Larded Selle de Veau Piquee aux Laitues Hachees
• No. 1551 Sweetbreads a la Binda Ris de Veau a la Binda
• No. 1557 Sweetbreads a la la Valliere Ris de Veau a la La Valliere
• No. 1559 Sweetbreads a la Marsilly Ris de Veau a la Marsilly
• No. 1561 Sweetbreads a la Montpensier Ris de Veau a la Montpensier
• No. 1579 Sweetbreads, Zurich Ris de Veau Zurich
• No. 1595 Mutton Cutlets a la Marechale Cotelettes de Mouton a la Marechale
• No. 1599 Mutton Cutlets Breaded with Puree of Truffles or with Puree of Chestnuts Cotelettes de Mouton Panees a la Puree de Truffes ou a la Puree de Marrons
• No. 160 Rice for Croustades and Rice with Cream Riz Pour Croustades et riz a la Creme
• No. 1680 Lamb Cutlets a la Minute, with Mushrooms, Sauted Cotelettes d'Agneau Sautés a la Minute aux Champignons
• No. 1694 Epigrammes of Lamb a la Toulouse Epigrammes d'Agneau a la Toulouse
• No. 1742 Hind Saddle of Lamb a la Sanford Selle d'Agneau a la Sanford
• No. 1749 Shoulder of Lamb, a la Dessaix Epaule d'Agneau a la Dessaix
• No. 1761 Lamb Sweetbreads a la Joinville Ris d'Agneau a la Joinville
• No. 1788 Ham a la Leonard-Boiled Jambon Bouilli a la Leonard
• No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
• No. 1841 Chicken Fillets or Breasts a l'Imperatrice Filets ou Ailes de Poulet Imperatrice
• No. 1863 Chicken Fricassee a la Chevaliere Fricassee de Poulet a la Chevaliere
• No. 1947 Goose a la Thieblin—Roasted Oie Rotie a la Thieblin
• No. 1973 Pullet a la Demidoff Poularde a la Demidoff
• No. 1975 Pullet a la Lester Wallack Poularde a la Lester Wallack
• No. 1982 Pullet a la Villars Poularde a la Villars
• No. 1993 Pullet with Croustades Financiere Poularde aux Croustades Financiere
• No. 2024 Turkey a la Chipolata—Stuffed Dinde Farcie a la Chipolata
• No. 2026 Small Turkey a la Financiere—Larded Petite Dinde Piquee a la Financiere
• No. 2035 Turkey—Grenades—a la Jules Verne Grenades de Dinde a la Jules Verne
• No. 2037 Turkey—Breasts or Fillets—a la Donovan Ailes ou Filets de Dinde a la Donovan
• No. 2115 Plovers a la Stoughton Pluviers a la Stoughton
• No. 2117 Plovers a la Victor Hugo—Breasts Filets de Pluviers a la Victor Hugo
• No. 2155 Snipe-English-a la Waleski Becassines Anglaises a la Waleski
• No. 2162 Thrushes Andrieux Grives Andrieux
• No. 2185 Saddle of Antelope, Huntress Style Selle d'Antilope a la Chasseresse
• No. 2214 Boudins of Chicken a l'Ecarlate Boudins de Volaille a l'Ecarlate
• No. 2239 Casserole of Rice with Chicken or Young Guinea Fowl a la Palestine Casserole de Riz Garnie de Poulet ou Pintade a la Palestine
• No. 2241 Cream of Pheasant, Chantilly Creme de Faisan, Chantilly
• No. 2250 Croustades of Chicken Livers with Madeira Croustades de Foies de Volaille au Madere
• No. 2251 Croustades of Lamb Sweetbreads—Small Petites Croustades de Ris d'Agneau
• No. 2278 Escalops of Chicken, Financiere Escalopes de Poulet Financiere
• No. 2283 Escalops of Pheasants with Olives Escalopes de Faisans aux Olives
• No. 230 Consomme a la Duchess Consomme a la Duchesse
• No. 2302 Hashed Woodcock in a Croustade with Soft Eggs Hachis de Becasses en Croustade aux Oeufs Mollets
• No. 2306 "pain" of Pheasant with Cream Pain de Faisan a la Creme
• No. 2326 Chicken Quenelles a la Drew Quenelles de Volaille a la Drew