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

Pork

50 recipes

  1. 1771Bacon—Smoked—with Spinach, English Style
  2. 1772Black Blood Pudding
  3. 1773Breast of Salt Pork with Cabbage
  4. 1774Chine of Pork a la Parmentier
  5. 1775Chitterlings of Troyes
  6. 1776Pork Cutlets a l'Aurora
  7. 1777Pork Cutlets half-Glaze and with Apples
  8. 1778Pork Cutlets and Chops, Plain and Castillane-Broiled
  9. 1779Pork Cutlets with Apple Croquettes
  10. 1780Pork Cutlets with Cooked Fine Herbs
  11. 1781Pork Cutlets with Gravy, Robert or Gherkin Sauce-Breaded
  12. 1782Pork Cutlets with Mashed Potatoes—Hashed
  13. 1783Pigs' Feet a la St. Menehould
  14. 1784Pigs' Feet-Broiled
  15. 1785Pigs Feet Truffled
  16. 1786Pigs' Feet with Truffles, Perigord
  17. 1787Ham a la Benedict or with Jardiniere Roasted
  18. 1788Ham a la Leonard-Boiled
  19. 1789Ham, Roasted on the Spit, Madeira Sauce, or Marinated and Roasted, White Wine Sauce
  20. 1790Ham, with Carrots, Stuffed Tomatoes or Mushrooms-Braised and Glazed
  21. 1791Ham with Spinach-Boiled
  22. 1792Virginia Ham with Stringed Eggs (jambon de Virginie aux
  23. 1793Pigs' Heads with Puree of Split Green Peas
  24. 1794Kernel of Ham a la Biarritz
  25. 1795Kernel of Pork a la Cavour and with Noodles—Sliced
  26. 1796Loin of Pork a la Reglain
  27. 1797Quarter of Pork Valenciennes
  28. 1798Rack of Pork Crown-Shaped with Small Onions
  29. 1799Rack of Pork on the Spit
  30. 1800Rack of Pork with Stuffed Peppers
  31. 1801Sausages Chipolata
  32. 1802Sausages Gastronome
  33. 1803Sausages in Bags
  34. 1804Sausages with Cream Potatoes, Baked
  35. 1805Sausages—Flat—with Tomato Soubise Sauce
  36. 1806Sausages with Truffles
  37. 1807Sausages Long—with White Wine
  38. 1808Spare Ribs, Parisian Style
  39. 1809Suckling Pig, Piedmontese Style
  40. 1810Suckling Pig, Roasted on the Spit, or Stuffed and Roasted
  41. 1811Suckling Pig, Salted and Smoked with Sauerkraut
  42. 1812Tenderloin of Pork a la Minute—Minced
  43. 1813Tenderloin of Pork a la Printaniere
  44. 1814Tenderloin of Pork, Blanquette or Escaloped, with Mushrooms or Truffles
  45. 1815Tenderloin of Pork, Marinated
  46. 1816Pork Tenderloins, Pimentade Sauce
  47. 1817Tenderloins of Pork, Roasted, Broiled or Sauted
  48. 1818Pork Tenderloins with Puree of Celery—Breaded
  49. 1819Pigs' Tongues, Provencal Style
  50. 1820Zampino, Modena Style, with String Beans—Stuffed
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