The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
XII

Garnishings for Cold Dishes

120 recipes

  1. 2500Garnishing of Artichoke Bottoms Filled with Macedoine
  2. 2501Garnishing of Artichoke Bottoms, Imperial
  3. 2502Garnishing of Eggs a la Develle
  4. 2503Garnishing of Eggs a la Jardiniere
  5. 2504Garnishing of Eggs, Juliette
  6. 2505Garnishing of Eggs a la Justine
  7. 2506Garnishing of Eggs a la Rouennaise
  8. 2507Garnishing of Eggs, Barrel-Shaped
  9. 2508Garnishing of Hard-Boiled Eggs, Basket-Shaped
  10. 2509Garnishing of Hard Eggs in Chaudfroid
  11. 2510Garnishing of Halved Hard-Boiled Eggs
  12. 2511Garnishing of Eggs, Moscovite
  13. 2512Garnishing of Eggs, Polish Style
  14. 2513Garnishing of Decorated Quartered Eggs
  15. 2514Hard-Boiled Eggs Stuffed with Salpicon
  16. 2515Garnishing of Hard-Boiled Eggs, Vase Shape
  17. 2516Garnishing of Whole Hard-Boiled Egg-Yolks
  18. 2517Mushrooms Stuffed and Glazed with Chaudfroid
  19. 2518Garnishing of Stuffed Spanish Olives
  20. 2519Garnishing of Oysters in Croustades
  21. 2520Garnishing of Oysters with Jelly
  22. 2521Ham Decorated a la Gatti
  23. 2522Ham Glazed with Sugar
  24. 2523Ham Truffled a la Florian
  25. 2524English Ham with Jelly
  26. 2525Hams of Chicken with Zampino
  27. 2526Miscellaneous Cold Hatelets, Bellevue Vegetables; Croutons, Chopped Transparent Jelly and Sticky Chopped Jelly
  28. 2527Kernel of Veal with Mayonnaise Tomatoed Sauce
  29. 2528Kingfish Fillets a la Valencay
  30. 2529Chicken Legs Shaped As Ducklings
  31. 2530Leg of Mutton a la Garrison
  32. 2531Lobster or Spiny Lobster a la Ravigote
  33. 2532Lobster in a Border
  34. 2533Lobster Tails in Their Shells
  35. 2534Lobster or Spiny Lobster with Mayonnaise
  36. 2535Mousselines of Foiles-Gras a la Dana
  37. 2536Mousseline of Kingfish a la Briere
  38. 2537Mousseline of Lobster
  39. 2538Mousseline of Pheasants, Princess
  40. 2539Mousseline of Pullet
  41. 2540Mousseline of Woodcock
  42. 2541Tenderloin of Mutton a la Henry Olay
  43. 2542Small "pains" of Capon with Tarragon
  44. 2543Small "pains" of Chicken a l'Ecarlate
  45. 2544Small "pains" of Chicken a la Freycinet
  46. 2545"pain" of Game a la Bartholdi
  47. 2546"pain" of Game, Diana
  48. 2547"pain" of Liver with Salpicon
  49. 2548"pain" of Partridges a la Montgomery
  50. 2549"pain" of Young Rabbit
  51. 2550Roast Larded Partridges
  52. 2551Pork Liver Pie or Terrine
  53. 2552Roast Peacock Adorned with Its Plumage
  54. 2553Pheasant Stuffed a la Prince Orloff
  55. 2554Chicken Pie—to Be Cut Up
  56. 2555Duckling Pie a la Rouennaise
  57. 2556Game Pie Dressed a la Lesage
  58. 2557Goose Pie a la Adolphe Hardy—Fillets
  59. 2558Ham Pie
  60. 2559Hare Pie in a Dish
  61. 2560Hare Pie Without a Mold
  62. 2561Lamb Pie-Loin
  63. 2562Goose Liver Pie
  64. 2563Goose Liver Pie, Cut Up
  65. 2564Cold Strasburg Liver Pie
  66. 2565Quail Pie
  67. 2566Salmon Pie
  68. 2567Snipe Pie
  69. 2568Veal and Ham Pie
  70. 2569Woodcock Pie
  71. 2570Pig's Head
  72. 2571Larded Pullet with Jelly
  73. 2572Pyramid of Crustaceans a la Rochelaise and Pyramid of Crawfish
  74. 2573Saddle of Venison a la Harder
  75. 2574Cold Salmis of Partridges
  76. 2575Cold Salmis of Quails a la Balzac
  77. 2576Salmon Darne, Decorated
  78. 2577Salmon Sliced and Decorated
  79. 2578Slice of Salmon with Jelly
  80. 2579Salmon a la Avelane
  81. 2580Salmon a la Destaing
  82. 2581Salmon a la Farragut
  83. 2582Salmon a la Modern, on Socle
  84. 2583Salmon a la Regence, on Socle
  85. 2584Salmon a la Seymour
  86. 2585Salmon, a la Courbet
  87. 2586Salmon, Russian Style
  88. 2587Salmon, Venetian Style
  89. 2588Salmon, with Montpellier or Cambridge Butter
  90. 2589Sliced Sheepshead with Jelly
  91. 2590Shells of Capon with Jelly
  92. 2591Shells of Perch or Red Snapper
  93. 2592Socles and Ornaments
  94. 2593Soles a la Mazagran-Fillets
  95. 2594Sturgeon or Sterlet, Livonienne-Small
  96. 2595Sweetbreads a la Mirabeau
  97. 2596Terrine of Ducks' Liver a l'Aquitaine
  98. 2597Terrine of Kernel of Ham
  99. 2598Terrine of Hare
  100. 2599Terrine of Larks
  101. 2600Terrine de Nerac
  102. 2601Terrine of Plovers and Larks
  103. 2602Terrine of Pork Liver
  104. 2603Terrine of Snipe
  105. 2604Terrine of Wild Rabbits
  106. 2605Timbale of Pheasants with Truffles
  107. 2606Beef Tongue a la Rochefort
  108. 2607Red Beef Tongues Arcade
  109. 2608Red Beef Tongues, Smoked
  110. 2609Red Beef Tongues with Jelly
  111. 2610Valves' Tongues a la Macedoine
  112. 2611Brook Trout a la Careme
  113. 2612Trout with Jelly, Tartar Sauce
  114. 2613Turbot a la Remoulade
  115. 2614Turkey a la Stevens—Stuffed
  116. 2615Turkey in Daube a la Verneuil
  117. 2616Turkey or Goose in Daube
  118. 2617Young Turkey Breasts, Gustave Dore
  119. 2618Wild Boar's Head, Decorated
  120. 2619Woodcock a la Valere
Rights & ReuseThe complete text of The Epicurean (1894) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.