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Entrées: Indienne

Bobotages à l'Indienne are made of pounded mutton, curried, steamed in little moulds, and served with a curry sauce.

Kabobs à l'Indienne are little pieces of curried mutton put on skewers with button onions and slices of tomatoes; served with rice, and curry sauce.

Pâté à la Romaine is a baked mould of macaroni filled with layers of mince and macaroni.

Petits pâtés de mouton à la Windsor are small covered patties filled with minced mutton, brown sauce, chopped mushrooms, etc.

Petits pâtés de Cornouailles are Cornish pasties.

Kidneys dressed as- Rognons de mouton à l'épicurienne are cut open, breadcrumbed and broiled, and the hollows filled with Tartare sauce; served with devil sauce. à la brochette are dressed in the same way, the hollow of the kidneys filled with a lump of Maître d'hôtel butter. à la Vénitienne-cut in halves, fried in butter with chopped shallots, and dressed on a border; brown sauce with anchovy butter, etc. au vin de Champagne. Thin slices served in a white sauce with champagne, or other white wine, and mushrooms. en ragoût. Thin slices cooked in butter, with wine, flour, chopped mushrooms, shallot, etc.

Rognons de mouton sautés aux épinards. Slices sauté, and served with dressed spinach. Served on a border of spinach with a rich brown sauce, they are à la Princesse. They are also dressed à la Dufferin with brown caper sauce and fried potatoes; à la Milanaise-with macaroni; à la Maître d'hôtel-with Maître d'hôtel sauce.

Petits pâtés, or bouchées, aux rognons are slices in white sauce put into little patties.