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 on the half shell (803) Eggs in cases a la Colbert (2874) Cisco fish, Castillane sauce (1134) Kernel of ham, Biarritz (1794) Veal cutlets inaitre-d'hotel (1501) Dandelion salad (2670) Compote (3686) Coffee (3701)
Eggs on a dish (2909)
Salt codfish, Spanish style (1142)
Calf's brains, Aurora (1479)
Frogs' legs deviled (1020)
Tournedos of beef, Victoria (1438)
Marshall potatoes (2796)
Apple fritters, Montagnard (3037)
Fried anchovies (1249) Eggs a la Gibson (2861) Kingfish, Princelay (1184) Minced tenderloin of beef with potato croquettes (1398) Broiled chicken with tarragon gravy (1831) Endive salad (2671) Apple pie (3199) Dessert
Smoked beef (822) Plain omelet with cream (2886) "Weakfish a la Brighton (1308) Jugged neck of mutton (1639) Potato croquettes in surprise (2782) Lobster mayonnaise (2534) Pullet legs with new carrots (2005) Quartered apple fritters (3041)
Spanish olives with anchovies (800)
Eggs on a dish a la Monaco (2916)
Smoked herring with cream (1178)
Stewed lamb, Duglerti (1754)
Mussels mariniere (1046)
Beefsteak Bordelaise with marrow (1371)
Duchess dariole cakes (3299)
Shad marinated (787)
Poached eggs a la Mirabeau (2927)
Matelote a la Talabasse (1202)
Sliced kernel of pork a la Cavour (1795)
Potato fritters (2788)
Rib steak a la Bercy (1364)
Omelet stuffed with strawberries (3068)
Eggs miroir, Jockey Club (2851)
Lambs' kidneys glazed (1702)
Baked beef palate, Chevreuse (1327)
Potatoes persillade (2774)
Chicken legs as cutlets with olives (1875)
TreMse tomatoes (2836)
Lambs' brains with mayonnaise (2446)
Anchovy salad (772) Hard-boiled egg croquettes (2863) Breast of veal stew with roux (1491) Brussels sprouts sauted (2704) Sheep's tongue, Neapolitan style (1658) Potato shavings (2807) Baked chicken in shells (2345) Fruits (3699)
 
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