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.
Oysters a la Bearnaise tomatoed (1052) Escalops of fat livers with risot, Perigueux sauce (2281) Eggs cocottes (2873) Broiled quails (2128) Endive salad (2671) Meringue flawn (3174) Dessert
Scallops Brestoise (1074)
Surtout of chicken livers with mushrooms
(2367) Green peas, French style (2743) Broiled woodcock (2204) Water-cress and apple salad (2676) Mocha cake (3249) Apples Dessert
Baked scallops on toast (1078)
Loin pork pie, English style (2378)
Broiled ruddy duck (2067)
Celery salad (2660)
Glazed apple marmalade (3125)
Roasted chestnuts
Baked oysters a la Crane (1057)
Small patties with gravy (2318)
Minced partridge (2090)
Potato croquettes in surprise (2782)
Broiled grouse (2071)
Babas with rum (3288)
Malaga grapes
Oysters a la Boucicault (1053)
Veal palates, Epicurean style (1540)
Roasted stuffed squabs (2018)
Lettuce salad (2672)
Banana crusts a la Panama (3023)
Grape fruit
Scallops Mariniere (1076)
Crepinettes of chicken, Turenne (2245)
Broiled canvasback (2054)
Cos lettuce salad (2675)
Fruit flawn (3172)
Florida oranges
Scallops Havraise (1075)
Skewers of chicken livers, Colbert sauce (2222)
Dauphine potatoes (2783)
Broiled partridges, English style (2085)
Lettuce salad (2672)
Chateau framboise (3141)
Pears
Curried oysters, Indian style (1071)
Shells of chicken (2345)
Julienne potatoes (2792)
Broiled teal duck (2067)
Endive salad (2671)
Pineapple
 
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