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

Hot Side Dishes

160 recipes

The hors-d'oeuvre is composed of certain dishes served after the soup, somewhat taking the place of those formerly called "flying dishes," for they did not appear on the table, but were passed directly to the guests.

  1. 835Anchovy Fritters
  2. 836Attereaux of Beef Palate
  3. 837Attereaux of Chicken a la d'Antin
  4. 838Attereaux of Fat Livers
  5. 839Attereaux of Oysters
  6. 840Attereaux Piedmontese
  7. 841Attereaux of Sweetbreads a la Moderne
  8. 842Attereaux of Turkey or Game
  9. 843Bateaux of Fat Livers, Russian Style
  10. 844Bondons of Pickerel a la Walton
  11. 845Bondons of Woodcock a la Diane
  12. 846Bressoles of Chicken
  13. 847Bressoles of Game
  14. 848Bressoles of Fat Livers Bressoles de Foies-Gras)
  15. 849Brissotins of Chicken, Supreme
  16. 850Brissotins of Game, Lyonnese
  17. 851Brissotins of Lobster, Indian Style
  18. 852Canapes Bartholomew
  19. 853Canapes Brownson
  20. 854Canapes of Game
  21. 855Canapes Lorenzo
  22. 856Canapes Martha
  23. 857Canapes of Sweetbreads
  24. 858Cannelons Oe Beef Palate or Lambs' Sweetbreads and Celery
  25. 859Cannelons with Puree of Chicken or Game
  26. 860Cassolettes Lusigny
  27. 861Cassolettes, Montholon
  28. 862Celestines with Foies-Gras and Puree of Chestnuts
  29. 863Cocks'-Combs Stuffed, Duxelle
  30. 864Cocks'-Kidneys Villeroi
  31. 865Colombines of Chicken Livers with Ham
  32. 866Colombines of Foies-Gras
  33. 867Cromesquis of Beef Palates
  34. 868Cromesquis of Chicken, Capon, Fat Pullet or Duck
  35. 869Cromesquis of Crabs, Shrimps, Crawfish or Lobster a la Rumpford
  36. 870Cromesquis of Fillets of Striped Bass or Other Fish
  37. 871Cromesquis of Game Stanislas
  38. 872Cromesquis of Lamb, Beef Tongue or Sweetbreads, Babanine
  39. 873Cromesquis of Oysters, Mussels, Scallops or Clams, Bechamel
  40. 874Croquettes
  41. 875Croquettes of Beef Palates
  42. 876Croquettes of Capon a la Royal
  43. 877Chicken Croquettes, Exquisite
  44. 878Chicken Croquettes, Hungarian
  45. 879Crab Croquettes, Parmentier
  46. 880Crab, Crawfish, Lobster or Shrimp Croquettes, Victoria
  47. 881Duckling Croquettes a la Muser
  48. 882Pullet Croquettes, Wright Sanford
  49. 883Fish Croquettes
  50. 884Frog or Oyster Croquettes
  51. 885Game, Chicken or Fat Liver Croquettes, Dauphine
  52. 886Grouse Croquettes with Tomatoed Soubise Sauce
  53. 887Guinea Fowl or Pullet Croquettes in Surprise
  54. 888Lamb Croquettes a la de Rivas
  55. 889Partridge Croquettes with Game Fumet
  56. 890Pike Croquettes a la Romaine
  57. 891Pheasant Croquettes
  58. 892Woodcock Croquettes with Truffles
  59. 893Sweetbread Croquettes
  60. 894Turkey Croquettes
  61. 895Croustades a la Castillane
  62. 896Croustades a la Parmentier
  63. 897Croustades a la Periguex
  64. 898Croustades, Carolina Style
  65. 899Croustades of Gnocquis a la Rivoli
  66. 900Croustades Perretti
  67. 901Croustades a la Piedmontese
  68. 902Croustades a la Morgan or with Scrambled Eggs and Truffles
  69. 903Crusts of Clams a la Schenk
  70. 904Crusts d'Henin, Morton, Chamberlain, or a la Genoise
  71. 905Crusts with Foies-Gras
  72. 906Crusts of Woodcock
  73. 907Fontage Croustades a la Flavignan
  74. 908Kulibiac, Russian
  75. 909Kulibiac Smolenska
  76. 910Cardinal Mousseline
  77. 911Ham Mousseline or Mousse a la Belmont, Costa, Virginienne
  78. 912Isabella Mousseline
  79. 913Marechale Mousseline
  80. 914Richmond Mousseline
  81. 915Robertson Ham Mousseline
  82. 916Mousseline a la Walesky
  83. 917Mousseline of White Game a la Medicis
  84. 918Woodcock Mousseline
  85. 919Mousseline of Young Rabbit
  86. 920Palmettes
  87. 921Junot Palmettes
  88. 922Perier Palmettes
  89. 923Primatice Palmettes
  90. 924Varsovian Palmettes
  91. 925Palmettes of Fat Livers Delmontes
  92. 926Palmettes of Guinea Fowl and Wild Duck, Paladio
  93. 927Palmettes of Ham a l'Aquitaine
  94. 928Palmettes of Hare and Young Rabbit, Polish
  95. 929Palmettes of Pheasants a la Torrens
  96. 930Palmettes of Pullet or Capon, Clinton
  97. 931Palmettes of Quails or Partridges, African
  98. 932Palmettes of Snipe with Truffles a la Osborn
  99. 933Palmettes of Turkey a la Bearnaise
  100. 934Patties a l'Andalouse
  101. 935Crawfish, Crab, Oyster Crab, Shrimp or Lobster Patties
  102. 936Puree of Game Patties
  103. 937Fresh Mushroom Patties
  104. 938Patties a la Reine
  105. 939Scollop, Oyster, Clam, or Mussel Patties
  106. 940Sweetbread Patties, French Style
  107. 941Turbigo Patties
  108. 942Victoria Patties
  109. 943Salpicon of Foies-Gras, Montglas, Regence, Royal Patties
  110. 944Puff Paste Patties of Veal Godiveau with Chives, Cracovian, Mazarin or St. Hubert
  111. 945Puff Paste Salmon Patties—Small
  112. 946Golden Buck, Welsh Rarebit a la Cutting or Yorkshire
  113. 946aChester Crusts
  114. 947Rissoles of Brain, Princetown
  115. 948Rissoles of Chicken
  116. 949Rissoles of Crawfish a la Beatrice
  117. 950Rissoles a la Demidoff
  118. 951Rissoles of Fat Livers a la Ude
  119. 952Rissoles of Game, Chicken or Fish Forcemeat, Beef or Veal Palate or Lamb
  120. 953Rissoles of Mushroom and Marrow
  121. 954Rissoles of Red Tongue or of Sweetbreads
  122. 955Rissoles of Partridge a la Waddington
  123. 956Rissolettes a la Pompadour
  124. 957Rissolettes a la Renan
  125. 958Rissolettes a la Solferino
  126. 959Timbales, Remarks on
  127. 960Timbales a la Beaumarchais
  128. 961Timbales a la Benton
  129. 962Timbales a la Calaisienne
  130. 963Timbales a la Chevaliere
  131. 964Duchess Timbales
  132. 965Timbales a la Dumas
  133. 966Timbales for Gourmets
  134. 967Harlequin Timbales
  135. 968Imperial Timbales
  136. 969Irving Timbales
  137. 970Lagardere Timbales
  138. 971La Valliere Timbales
  139. 972Lombardy Timbales
  140. 973Marly Timbales
  141. 974Mentana Timbales
  142. 975Montgomery Timbales
  143. 976Mosaic Timbales
  144. 977Neapolitan Timbales
  145. 978Palermitaine Timbales
  146. 979Perigordine Timbales
  147. 980Princess Timbales
  148. 981Timbales a la Renaissance
  149. 982Ristori Timbales
  150. 983Rothschild Timeales
  151. 984Sartiges Timbales
  152. 985Scotch Timbales
  153. 986Soubise Timbales
  154. 987Soyer Timbales
  155. 988Talleyrand Timbales
  156. 989Venetian Timbales
  157. 990Timbales with Red Beef Tongue
  158. 991Florentine Toasts
  159. 992Toast with Oil and Cheese, Sardines a la Seville
  160. 993Varenikis—Polish Side Dish
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.