Soupe printanniere, or spring soup.

Crimp cod and oyster sauce.

Two Removes

Fowl a la Montmorenci, garnished with a ragout d l' Allemande.

Ham glazed with Espagnole.

Four Entries

Fricassee of chicken and mushrooms.

Lamb chops saute, with asparagus, peas, etc.

Fillets of fat chicken, saute au supreme.

Petits pates of fillet of fowl a la bechamelle.

Second Course

Fowls roasted, garnished with water cresses.

Six quails.

Four Entremets

Asparagus with plain batter.

Orange jellies in mosaiques.

Cauliflower with veloute sauce.

Petit gateaux a la Manon.

Two Removes Of The Roast

Soufflee with lemon.

Ramequin a la Sefton.

From the above statement it will be easy to make a bill of fare of four, six, eight, twelve, or sixteen entrees, and the other courses in proportion. I have inserted a bill of fare for a dinner of twenty entrees that I served at the Right Hon. the Earl of Derby's at Knowsley-Hall, when the late Duke of Gloucester was in that part of England. The second course was in the same proportion, as it requires the same number of dishes for the second, that you have served in the first. Observe, that whenever there are more than four entrees, symmetry must always be attended to: the two flanks for a dinner of six entrees must be parallel, that is to say, if you place petits pates on one side, you must have croquettes on the other; if you have a vol au vent on one side, you must place a pate chaud opposite, and so on; a judicious arrangement of dishes gives additional merit to a dinner.

The second course requires also a different arrangement when you have more than four entrees. At the two flanks you must have two dishes of vegetables, if approved of; and at the four corners, a jelly, a pastry, a lobster salad, and a cream jelly, etc.; if you have a different instruction, you may put two sweets in the flanks, two vegetables at each opposite corner, and an Italian salad, and a dish of prawns at the two other corners.

Bill Of Fare Of Six Entrees. Dinner For Twelve Or Fourteen Persons

Two Postages

Good woman's soup, dite flamande, white and thick.

Soup a la bauveau, brown and clear.

Two Fishes

Turbot, with lobster sauce.

Slices of crimped salmon boiled, same sauce.

Two Removes

Turkey a la perigueux, puree of chesnut.

Leg of mutton roasted.

Six Entrees

Cutlets of mutton braized, with soubise sauce.

Salmi of young partridges a l' Espagnole.

Vol an vent of salt fish a la maitre d' hotel.

Casserole of rice, with a, puree of game.

Saute of fillets of fowl a la Lucullus, with truffles.

Fillets of young rabbits a la orlies, white sharp sauce.

Second Course

Two Roasts.

Three partridges roasted.

Three woodcocks.

Six Entremets

Spinach with consomme, garnished with fried bread.

Whole truffles with champaign.

Lobster salad a l Italienne.

Jelly of marasquino.

Buisson of gateau a la Polonoise.

Charlotte of apples with apricot.

Two Removes Of The Roast

Biscuit a la cream.

Fondus.

Dinner For Sixteen Or Twenty Persons

Two Potages

Soup a la Reine.

Brunoise, clear.

Two Fishes

Turbot, garnished with fried smelts, lobster sauce.

Slices of salmon, with Genevoise sauce.

Four Removes

Fowls a la Conde, ragout a l' Allemande.

Westphalia ham glazed, and Espagnole under it.

Saddle of mutton roasted.

Haunch of venison roasted.

Eight Entries

Fillets of young partridges a la Lucullus, with truffles.

Small timballe with a salpicon.

Croquettes of fowls au veloute.

Small fillets of fowl a la Pompadour.

Three small partridges a la Barbaric, with truffles.

Two small chickens poele, with tarragon sauce.

Cutlets of pork a la mirepoix, brown sharp sauce.

Cutlets of mutton a l' Iltalienne.

Second Course

Four Roasts.

Five snipes.

A hare roasted.

Two wild ducks.

A capon, garnished with cresses.

Plate 5. Second Course.

Eight Entremets

Salsifis a la sauce blanche.

Macaroni d l' Italienne.

Poached eggs, with gravy of veal clarified.

Brocoli au veloute.

Jelly de noyau rouge.

Italian cheese a l' orange.

Gateaux a la Madeleine.

Little bouchees, garnished with marmalade.

Four Removes Of The Roasts

Soufflee a la fleur d'orange.

Ramequin.

Biscuit a la cream.

Petits choux a la cream.

Dinner For Twenty Or Twenty-Four Persons

Four Potages

Soup of rabbits a la Reine.

Soup Julienne.

Soup a la Carmelite.

Soup a la Clermont.

Four Fishes

Turbot and lobster sauce.

Pike baked, Dutch sauce.

Three slices of crimped cod, oyster sauce.

Matelotte of carp.

Four Removes

Rump of beef glazed a la flamande.

Leg of pork garnished.

Boiled turkey, celery sauce.

Saddle of mutton roasted.

Twelve Entrees

Small casserolettes of rice, mince of fowl.

Scollops of fillets of fowls, with truffles.

Turban of fillets of rabbits.

Petits pates a la nelle.

Cutlets of fillets of partridges.

Chartreuse of palates of beef.

Fillets of soles a la ravigotte.

Small cases of sweetbread a la Venitienne.

Grenade of small fillets of fowls a l' essence.

Attelets of sweetbread, Italienne.

Pettis pates of oysters a la Sefton.

Partridges & cabbages dressed.

Second Course. Four Roasts

Two fowls with cresses.

Five woodcocks.

Two ducklings.

Two young rabbits.

Twelve Entremets

Spinach a la cream.

Asparagus with butter.

Cream au caffe, white.

Sultane with a vol au vent.

Small lozenges garnies.

Meringues a la Chantilly.

Cauliflower au veloute.

Salsifis a l' Espagnole.

Jelly of Madeira.

Frontage Bavarois au chocolat.

Gateau praline.

Jelly of marasquino rose.

Four Removes

Two dishes of fondus.

One of talmouse, or cheese-cake.

One of choux en biscuit.

Plate 6. Bill of Fare January & February. First Course.

Plate 7. Second Course.

Plate 8. Bill of Fare for January &February. First Course.

Plate 9. Second Course.

I have here given only a specimen of the form and general arrangement of a bill of fare; the selection of the articles rests with the Cook, or the persons who order the dinner. You may serve a good dinner without adhering to the identical dishes which I have selected, or rather mentioned as it were at random. I think it would be useless to go beyond sixteen entrees; for a multiplicity of dishes are easily made out. I shall only observe, that with twenty entries, the counter-flanks must exhibit copious entries; and that for the second course there must be introduced what we call moyens d'entremets, or ornamented dishes, or brioches, or biscuits, or babas, either in the counter-flanks, or at the top and bottom of the table.

Eight large pieces of ornaments are not exactly wanted with twenty entries; but when you have thirty-two entries, you must put large pieces at the top and bottom, and the two flanks; and four smaller ones in the four counter-flanks.

Whenever a dinner consists of more than eight entries, those huge pieces are indispensable; but it is then impossible for any Cook to dress them without assistants; by himself, he would be able to send up to table nothing but common dishes, to either of the courses.

I have not mentioned the second course for the dinner of twenty entries; as it is known that there are to be the same number of dishes as in the first course; there must be also the same number of roasts in the room of removes, or of large entrees; two at the top and bottom, two at the flanks, and four at the counter-flanks. If you have assistants enough to make the ornamented pieces, then remove the four roasts of the counter-flanks with soufflees, biscuit, fondus, etc.; and put four large pieces at the top and bottom, and. on the two flanks.

I have added two cold pies, which are likewise served at a large dinner. I like them to be sent to table with the first course ; and to remain there between the two courses. By this means the epicure and dainty eater will always have something before them. They are not at all in the way, but improve the look of the table.

N. B. - The pies may be either of game or poultry.

Dirty vessels, are often exposed to colics and other maladies, without knowing the cause of them It is on a good first broth, and good sauce that you must depend for good Cookery; if you have entrusted this part to persons who are negligent, and if your broth has not been well skimmed, you can make but indifferent work; the broth is never clear, and when you are obliged to clarify it, it loses its goodness and savour. I have elsewhere said, that any thing clarified, requires great seasoning, and consequently it is not so healthy. A stock-pot well managed, saves a great deal of trouble, for it would be ridiculous in a small dinner to make several broths. When you have put into the stock-pot the articles and ingredients as directed in the Chapter on that subject, the same broth will serve you to make the soup, and white or brown sauce, etc. Economy is most the order of the day, seeing the deafness of every thing used in the kitchen. You should be very careful to take off the fat, and skim the soups and sauces; it is an operation which must be repeated again and again: the smallest drop of fat or grease is insufferable; it characterizes bad cookery, and a Cook without method. The different classes of cookery, viz. the soup, the entries, the fish, the entremets, the roasts, the jellies, the decorated entremets, the pastry, etc. all require the greatest attention. The theory of the kitchen appears trifling; but its practice is extensive: many persons talk of it, and yet know nothing of it beyond mutton-chops, and beef-steaks, or bubble and squeak, etc. Many writers have exercised their pen upon the subject, and yet know little about it; for instance, the Almanack des Gourmands, la Gastrono-mie, a poem on the subject of Cookery, without treating of it; both excellent works to read after dinner, but giving no previous advice how to make it properly.

Cooks in this country have not the opportunity of instructing their pupils that we have in France, except at the Royal Palace, where every thing is, and must be, done in perfection, as neither hands nor expense are objects of consideration. The chief Cook must be particular in instructing his apprentices in all the branches before-mentioned ; and that they may be certain of teaching them properly, not the slightest particularity of the art must be omitted. The difficulties to be conquered are a national prejudice which exists against French Cookery; and the circumstance of a young man coming to this employment from school, with his taste settled, and remaining a long time in a kitchen, before he will attempt to taste any thing that he has not been accustomed to; if he does not like Cookery himself, he never can be a good Cook. Cookery cannot be done like pharmacy; the Pharmacist is obliged to weigh every ingredient that he employs, as he does not like to taste it; the Cook, on. the contrary, must taste often, as the reduction increases the flavour. It would be blind work indeed without tasting; the very best soups or entries in which you have omitted to put salt, are entirely without flavour: seasoning is in Cookery, what chords are in music; the best instrument, in the hand of the best professor, without its being in tune, is insipid. I shall recommend particularly to a Cook, to bestow great attention on the sauces; they are the soul of Cookery; all other parts are indispensable, but this is considered the chief part of it. A great difficulty in cooking is the name of the dishes; Cooks seldom agree upon this point: some names owe their origin either to the Cook who invented them, or to the first Epi-cure who gives them a reputation. Cookery possesses few innovators; I have myself invented several dishes, but been rather shy in giving them my name, for fear of being accused of too much vanity. I confess there are some ridiculous names; for instance, soup au clair de luney soup a la jambe de bois, la poulards en bas de soie, les pets de nonne etc. etc. and many other names still more ridiculous, which I omit to mention in my Treatise.

As Cookery originated in France, it is not a wonder to find most of the names of French extraction - soup a la Reine, & la Condi, a la bonne Femme, etc. entries a la Richelieu, a la Villeroi, a la Dauphins, a la du Barri. Why should we not see in this book the names of those true Epi-cures who have honoured good Cookery by their approba-tion, and have by their good taste and liberality elevated it to a great superiority in this country, over what it is now in France? I dare affirm, that Cookery in England, when well done, is superior to that of any country in the world. Bechamelle owes its name to a rich financier who was a great Epicure. I am surprised not to find in Cookery the names of those who have given a celebrity to that science, such as Apicius, Lucullus, Octavius, and those others who patronised it under the reign of Louis the Fourteenth. Veltaire says in one of his works:

"Qu'un cuisinier est un mortel divin:

"Chloris, Egle me verse de leur main," etc. etc.

Why should we not be proud of our knowledge in Cookery? It is the soul of every pleasure, at all times, and to all ages. How many marriages have been the consequence of a meeting at dinner ? How much good fortune has been the result of a good supper ? At what moment of our existence are we happier than at table ? There hatred and animosity are lulled to sleep, and pleasure alone reigns. It is at table that an amiable lady or gentleman shines in sallies of wit, where they display the ease and graceful manners with which they perform the honours of the table. Here the Cook, by his skill and attention, anticipates their wishes, in the happiest selection of the best dishes and decorations; here their wants are satisfied, their minds and bodies invi-gorated, and themselves qualified for the high delights of love, music, poetry, dancing, and other pleasures; and is he whose talents have produced these happy effects, to rank no higher in the scale of man than a common servant? Yes, if you adopt and attend to the rules that I have laid down, the self-love of mankind will consent at last, that Cookery shall rank in the class of the Sciences, and its Professors deserve the name of Artists.

If you follow my precepts you will never have any ill luck: never be afraid of doing too much for your employer; the idle very seldom succeed; take great care of the company you keep; a bad companionship is of the worst consequences to a man cook; it makes him take the habit of going out frequently, and returning home again too late to attend to his business: these bad principles will be always highly prejudicial to a Cook, and will prevent him from attaining the perfection required.