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

The Cold Service

92 recipes

  1. 2409Cold Dishes
  2. 2410Aspic of Cocks'-Combs and Kidneys a la Mazarin
  3. 2411Aspic of Foies-Gras
  4. 2412Aspic of Poies-Gras—Small
  5. 2413Terrine of Foies-Gras in Aspic—Whole
  6. 2414Aspic of Lobster
  7. 2415Aspic of Oysters
  8. 2416Aspic of Partridge—Minion Fillets
  9. 2417Aspic of Pheasant
  10. 2418Aspic of Pullet a la Cussy
  11. 2419Aspic of Quails—Breasts
  12. 2420Aspic of Tongue a la Picquart
  13. 2421Aspic of Veal with Macedoine Artichokes—Kernel
  14. 2422Aspics with Shrimps—Small
  15. 2423Voliere Galantine of Pheasants a la Casimir Perier
  16. 2424Voliere Galantine of Pheasant a la Waddington
  17. 2425Ballotines of Lamb Cupola Shaped
  18. 2426Ballotines of Quail a la Tivolier
  19. 2427Ballotines of Squabs a la Madison
  20. 2428Striped Bass or Sea Bass a la Manhattan
  21. 2429Bastion a l'Americaine
  22. 2430Pressed Corn Beef
  23. 2431Ribs of Beef a la Bourgeoise
  24. 2432Ribs of Beef in Bellevue
  25. 2433Rump of Beef a la Mode
  26. 2434Tenderloin of Beef a la Bouquetiere
  27. 2435Tenderloin of Beef a la Evers
  28. 2436Tenderloin of Beef a la Lucullus
  29. 2437Tenderloin of Beef a la Noailles
  30. 2438Tenderloin of Beef a la Violetta
  31. 2439Tenderloin of Beef, Grenadins Rochambeau
  32. 2440Tenderloin of Beef with Croustades Macedoine
  33. 2441Tenderloin of Beef with Vegetables, Mayonnaise
  34. 2442Borders of Different Shaped Jelly Croutons
  35. 2443Vegetable Borders
  36. 2444Butter Borders
  37. 2445Molded Jelly Border
  38. 2446Lambs' Brains with Mayonnaise
  39. 2447Cases of Lobster a la Ravigote-Small
  40. 2448Cases of Snipe with Jelly-Small
  41. 2449Cases of Thrushes with Jelly-Small
  42. 2450Celestines of Pullet a la Talleyrand
  43. 2451Chaudfroid of Chicken a la Clara Morris
  44. 2452Chaudfroid of Doe Bird, Plovers, Bustards or Woodcock with Fumet
  45. 2453Chaudfroid of Young Guinea Fowls
  46. 2454Chaudfroid of Larks
  47. 2455Chaudfroid of Partridges a la Beatrice
  48. 2456Chaudfroid of Fillets of Pheasants
  49. 2457Chaudfroid of Prairie Hen-Grouse
  50. 2458Chaudfroid of Pullet, Plain
  51. 2459Chaudfroid of Quails a la Baudy
  52. 2460Chaudfroid of Fillets of Redhead Duck and Venison
  53. 2461Chaudfroid of Snipe in Pyramid
  54. 2462Chaudfroid of Turkey a la Perigord
  55. 2463Chickens Ecarlate a la Derenne
  56. 2464Chicken Fillets a la Mirebel
  57. 2465Chicken Breasts a la Renaissance
  58. 2466Chicken Breasts a la Gallier
  59. 2467Chicken Fricassee-Chaudfroid
  60. 2468Chickens Sauted a la Sherman
  61. 2469Chicken Roasted with Jelly, Cut Up and Garnished with Tongue
  62. 2470Cream of Lobster
  63. 2471Cutlets of Lamb, Imperial
  64. 2472Cutlets of Lambs' Kernels in Bellevue
  65. 2473Cutlets of Lamb with Aspic
  66. 2474Cutlets of Lambs' Kernels with Mayonnaise
  67. 2475Cutlets of Lamb with Tomatoed Chaudfroid
  68. 2476Cutlets of Lobster a la Lowery
  69. 2477Cutlets of Pheasant in Chaudfroid
  70. 2478Veal Cutlets a l'Anacreon
  71. 2479Cutlets of Woodcock, Poniatowski
  72. 2480Cutlets of Woodcock a la Sarah Bernhardt
  73. 2481Lobster Dome Garnished with Small Cases
  74. 2482Duckling, with Spanish Olives
  75. 2483Foies-Gras in Border
  76. 2484Foies-Gras in Cradle, to Be Cut in Slices
  77. 2485aGalantine of Chicken
  78. 2485bTruffle Decorations
  79. 2486Galantine of Chicken a la d'Orleans
  80. 2487Galantine of Duckling, Pear-Shaped
  81. 2488Galantine of Eel, Decorated
  82. 2489Galantine of Gosling, Melon-Shaped
  83. 2490Galantines of Guinea Fowl a la Lytton
  84. 2491Galantines of Partridges a la Clementine
  85. 2492Galantines of Partridges and Sliced in Belevue
  86. 2493Galantine of Partridge, Elizabeth
  87. 2494Galantine of Pheasant a la Lorenzo
  88. 2495Galantine of Pheasant Cut Up
  89. 2496Galantine of Pigeons
  90. 2497Galantine of Pullet or Capon a la Mozart
  91. 2498Galantine of Suckling Pig
  92. 2499Galantine of Turkey a la Berger—Boned Turkey
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