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

Miscellaneous Entrées

199 recipes

  1. 2210Border of Chicken Forcemeat Filled with Chicken Blanquette a la Toulouse
  2. 2211Border of Fish Forcemeat a la Duchess with Crawfish Tails and Morils
  3. 2212Border of Risot Valenciennes
  4. 2213Border of Risot of Lobsters or Spiny Lobsters
  5. 2214Boudins of Chicken a l'Ecarlate
  6. 2215Boudins of Chicken a la Soubise
  7. 2216Boudins of Chicken au Cardinal
  8. 2217Boudins of Chicken with Montebello Sauce
  9. 2218Boundins of Game a la Berchoux
  10. 2219Boudins of Game or Chicken Blood a la Victorin
  11. 2220Boudins of Kingfish a la Poniatowski
  12. 2221Boudins of Salmon with Shrimps
  13. 2222Skewers of Chicken Livers, Colbert Sauce
  14. 2223Skewers of Lampreys, Marinade Sauce
  15. 2224Brochettes of Lobsters
  16. 2225Oyster Brochettes
  17. 2226Brochettes of Sweetbreads
  18. 2227Cases a la Montglas—Small
  19. 2228Cases of English Snipe a la Careme
  20. 2229Cases with Fat Livers—Small
  21. 2230Cases of Larks or Snow Birds
  22. 2231Cases of Oysters a la Hilton
  23. 2232Cases of Oysters a la Lorenzo
  24. 2233Cases of Quails a la Dejazet
  25. 2234Cases of Squabs a la Folsom and Cases of Squabs a la Umberto
  26. 2235Cases of Sweetbreads a la Grammont
  27. 2236Cases of Thrushes
  28. 2237Cases of Thrushes a la Diana
  29. 2238Casseroles of Lamb Sweetbreads a la de Luynes
  30. 2239Casserole of Rice with Chicken or Young Guinea Fowl a la Palestine
  31. 2240Cream of Partridge or Chicken
  32. 2241Cream of Pheasant, Chantilly
  33. 2242Crepine of Lambs' Trotters, Perigueux Sauce
  34. 2243Crepine of Pullet
  35. 2244Crepine of Brains
  36. 2245Crepine of Chicken a la Turenne-Breasts
  37. 2246Crepine of Pigeons, Poivrade Sauce with Truffle Essence
  38. 2247Crepine of Reedbirds
  39. 2248Crepine and Sausages of Venison
  40. 2249Crepine of Young Rabbits
  41. 2250Croustades of Chicken Livers with Madeira
  42. 2251Croustades of Lamb Sweetbreads—Small
  43. 2252Croustades of Reedbirds
  44. 2253Croustades of Thrushes
  45. 2254Cupola of Codfish a la Biscayan
  46. 2255Cutlets of Tenderloin of Beef a la Babanine
  47. 2256Cutlets of Tenderloin of Beef a la Bienville
  48. 2257Chicken Cutlets a la Adolphe Hardy
  49. 2258Chicken Cutlets a la Clarence
  50. 2259Grouse or Prairie Hen Cutlets a la Segard
  51. 2260Cutlets of Kingfish, Mayonnaise Mousseline
  52. 2261Lobster Cutlets a la Shelley, or with Cream Sauce
  53. 2262Cutlets of Pheasant a la Reginald
  54. 2263Cutlets of Squabs a l'Albufera
  55. 2264Cutlets of Squabs a la Jardiniere
  56. 2265Cutlets of Squabs a la Lauriston
  57. 2266Cutlets of Squabs a la de Luynes
  58. 2267Cutlets of Squabs a la Perigueux
  59. 2268Cutlets of Squabs a la Provencal
  60. 2269Cutlets of Squabs a la Signora
  61. 2270Cutlets of Squabs in Papers
  62. 2271Sweetbread Cutlets, Modern Style
  63. 2272Sweetbread Cutlets a la Talleyrand
  64. 2273Veal Cutlets, Pogarski
  65. 2274Cutlets of Young Hare a la Favorite
  66. 2275Young Rabbit Cutlets a la Previllot
  67. 2276Escalops of Tenderloin of Beef with Truffles
  68. 2277Escalops of Beef Palates with Puree of Chestnuts
  69. 2278Escalops of Chicken, Financiere
  70. 2279Escalops of Fat Livers a la Villeneuve
  71. 2280Escalops of Fat Livers a la Rulli
  72. 2281Escalops of Fat Livers with Risot, Perigueux Sauce
  73. 2282Escalops of Lamb or Veal a la Habirshaw
  74. 2283Escalops of Pheasants with Olives
  75. 2284Escalops of Sweetbreads a la Careme
  76. 2285Escalops of Kernel of Veal a l'Arnold
  77. 2286Escalops of Young Hare a la Roederer, Garnished with Quenelles
  78. 2287Fat Livers a la Toulousaine-Whole
  79. 2288Hash a la Sam Ward-Tenderloin of Beef
  80. 2289Hash a la Sheppler-Tenderloin of Beef
  81. 2290Corned Beef Hash
  82. 2291Corned Beef Hash, American Style
  83. 2292Hashed Chicken, Ancient Style
  84. 2293Hashed Chicken, Baked
  85. 2294Hashed Lamb a la Celestine-Baked
  86. 2295Hashed Lamb, Creole Style
  87. 2296Hashed Lamb with Bananas
  88. 2297Hashed Mutton a la Omer Pacha
  89. 2298Partridge Hash a la Clemenceau
  90. 2299Hashed Pheasant
  91. 2300Hashed Veal Cakes, Brittany Style
  92. 2301Venison Hash, American Style and with Poached Eggs
  93. 2302Hashed Woodcock in a Croustade with Soft Eggs
  94. 2303Young Rabbit Hash Garnished with Croquettes
  95. 2304"pain" of Chicken a la Villars
  96. 2305"pain" of Crawfish, Chartreuse
  97. 2306"pain" of Pheasant with Cream
  98. 2307"pain" of Pike
  99. 2308"pain" of Young Rabbits a la Maintenon
  100. 2309Patty a la Palmerston-Large, Hot
  101. 2310Patty a la Richelieu—Hot, Large
  102. 2311Quail Patties—Small
  103. 2312Reedbird Patty—Large, Hot
  104. 2313Sweetbread Patty a la Mcallister—Large, Hot
  105. 2314Patty a la Bontoux—Large, Hot
  106. 2315Eel Pie—Hot
  107. 2316Fat Liver Pie, Alsatian—Large, Hot
  108. 2317Plover Pie—Large, Hot
  109. 2318Patties with Gravy—Small
  110. 2319Woodcock Pie—Hot
  111. 2320Potted Tenderloin of Beef a la Nelson
  112. 2321Poulpetonniere of Pigeons
  113. 2322Tenderloin of Beef Pudding with Oysters
  114. 2323Lamb Pudding—Minion Fillets a la Gladstone
  115. 2324Thrush Pudding
  116. 2325Woodcock Pudding
  117. 2326Chicken Quenelles a la Drew
  118. 2327Chicken Quenelles a la Richelleu
  119. 2328Chicken Quenelles, Bretonne
  120. 2329Quenelles of Chicken with Consomme
  121. 2330Quenelles of Fish, Montglas
  122. 2331Quenelles of Foies-Gras, Stuffed a la Financiere
  123. 2332Quenelles of Grouse, Londonderry
  124. 2333Quenelles of Partridge a la Stuart
  125. 2334Quenelles of Pheasant—Fried
  126. 2335Quenelles of Salmon—Stuffed
  127. 2336Spring Turkey Quenelles a la Providence
  128. 2337Woodcock Quenelles a la d'Artois
  129. 2338Salpicon of Chicken, Baked
  130. 2339Shells Benoiton
  131. 2340Shells of Oysters a la Villa
  132. 2341Shells Filled with Crawfish Tails
  133. 2342Shells Filled with Shrimps and Oyster Crabs
  134. 2343Shells of Beef Palates a la Mariniere
  135. 2344Shells of Chicken a la Shaw
  136. 2345Shells of Chicken or Sweetbreads
  137. 2346Shells of Fish
  138. 2347Shells of Frogs' Legs
  139. 2348Shells of Lobster
  140. 2349Shells of Mussels or Oysters Baked
  141. 2350Oysters Baked in Their Shells
  142. 2351Oysters Bechamel in Their Shells
  143. 2352Oysters Roasted and English Style in Their Shells
  144. 2353Oysters in Their Shells with Fried Bread
  145. 2354Shells of Scallops, Parisian Style
  146. 2355Shells of Spinal Marrow or Brains
  147. 2356Shells of Squabs Baked
  148. 2357Shells of Veal or Lamb Sweetbreads, a la Harper
  149. 2358Shells of Terrapin with Hazel-Nuts
  150. 2359Souffle of Chicken
  151. 2360Souffle of Chicken a la Delsart
  152. 2361Souffle of Fat Livers with Truffles
  153. 2362Souffle of Game a la Lucie
  154. 2363Souffle of Lobster in Cases
  155. 2364Souffle of Partridge a la Haggins
  156. 2365Souffle of Pheasant a la Andrew
  157. 2366Souffle of Woodcocks with Truffles
  158. 2367Chicken Livers Surtout with Mushrooms or in Rice Border with Curry
  159. 2368Wild Pigeon Surtout, Baked
  160. 2369Beef Tart or Pie a la Perez
  161. 2370Chicken Tart or Pie a la Manhattan
  162. 2371Chicken Tart or Pie a la Rigolo
  163. 2372Chicken Tart or Pie, Australian Style
  164. 2373Lamb Minion Fillet Tart or Pie a la Manning
  165. 2374Lobster Tart or Pie a la a Herault
  166. 2375Leg of Mutton Tart or Pie, Canadian
  167. 2376Oyster Tart or Pie, Smith Style
  168. 2377Pigeon Tart a la Britannia
  169. 2378Loin of Pork Tart or Pie—English Style
  170. 2379Rabbit Tart or Pie with Fine Herbs
  171. 2380Veal Tart or Pie a la Dickinson
  172. 2381Timbale a la Nantaise
  173. 2382Timbale of Chicken, Parisian Style-Large
  174. 2383Timbale for Epicures
  175. 2384Timbale of Fillets of Soles a la Gauloise
  176. 2385Timbale of Lobster a la d'Aumale
  177. 2386Timbale of Pullet
  178. 2387Timbale of Squabs a la Berchoux
  179. 2388Timbale of Sweetbreads, Modern-Large
  180. 2389Timbale of Young Hare
  181. 2390Tourte of Palate of Beef, Parisian Style
  182. 2391Tourte of Chicken
  183. 2392Tourte of Fillets of Soles a la Financiere
  184. 2393Turban of Fillets of Flukes or Smelts-Streaked
  185. 2394Turban of Lobsters Garnished with Shells
  186. 2395Vol-au-Vent a la Dieppoise
  187. 2396Vol-au-Vent a la Financiere
  188. 2397Vol-au-Vent a la Nesle
  189. 2398Vol-au-Vent, Ancient Style—Large
  190. 2399Chicken Vol-au-Vent with Mushrooms-Large
  191. 2400Salt Codfish Vol-au-Vent-Large
  192. 2401Vol-au-Vent of Frogs and Soubise Eggs
  193. 2402Vol-au-Vent of Oysters
  194. 2403Vol-au-Vent a la Delmontes—Small
  195. 2404Vol-au-Vent a la Lucini—Small
  196. 2405Vol-au-Vent of Oysters a la Maintenon—Small
  197. 2406Vol-au-Vent, Parisian Style—Small
  198. 2407Vol-au-Vent of Reedbirds, Diplomate—Small
  199. 2408Vol-au-Vent of Salmon Trout a la Regence—Small
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