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

  1. 2112Wild Pigeon or Squabs Poupeton, Ancient Style
  2. 2150Rail a la Mareille-Roasted and Broiled
  3. 2176Epigrammes of Roebuck, Marinade Sauce with Truffles
  4. 2178Roebuck—Haunch or Quarter—a la Bouchard
  5. 2179Roebuck—Haunch or Quarter—a la Lytton
  6. 2183Roebuck, Leg Of, a la Francatelli
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