This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Curried oysters, Indian style (1071)
Lobster cutlets a la Shelley (2261) Baked macaroni (2959) Cold quail pie (2565) Asparagus salad (2621) Croquettes a la Trimalcion (3016) Cocoanut
" Pain" of crawfish, Chartreuse (2305)
Terrapin a la Crisfield (1084) Timbale of young hare (2389) Tenderloin of beef with olives (1428) Chestnut and vanilla souffle" (3118) Cheese
Oyster crab patties (935)
Minion fillets of lamb as venison (1723) Lobster with mayonnaise (2534) Loin of pork pie, English style (2378) Jelly rolled biscuit (3312) Cheese
Stuffed hard shell crabs (1004)
Terrapin cutlets with cream sauce (1089)
Turkey legs with Milanese noodles (2036)
Broiled quails (2128)
Cakes filled with apricot marmalade (3325)
Bananas
Small vol-au-vent a la Lucini (2404)
Veal cutlets a la Georgina (1496) Terrapin stew with Madeira wine (1090) Apple Charlotte (3008) Crumbled paste cakes (3345) Apples
Turban of lobsters garnished with shells of lobster (2394) Marinated pork tenderloin (1815) Vol-au-vent, Parisian style (2406) Terrapin, Maryland Club (1088) Lady's bouehees with strawberries (3376) Cheese
Fresh mushroom patties (937)
Cases of lobster, Ravigote (2447) Baked stuffed egg-plant (2738) Gibelotte of rabbits (2147) Cannelons a la Celestine (3292) Grape fruit
Kuliblac Smolenska (909)
Lobster cutlets a la Lowery (2476) Chicken pie a la Manhattan (2370) Sweetbreads a la Montebello (1560) Africans fancy cakes (3364) Pomegranates
 
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