Breakfast, luncheon, and tea / by Marion Harland.

  • Marion Harland
Date:
[1875]
Catalogue details

Licence: Public Domain Mark

Credit: Breakfast, luncheon, and tea / by Marion Harland. Source: Wellcome Collection.

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    INDEX, FACE EGGS . . . i6 A hen’s nest ...... 22 Eggs baked (No. i) ... 17 ,, (No. 2) ... 17 Egg cutlets 18 Eggs forcemeat 21 ,, fricasseed 18 ,, , pgacbed d la Bonne Femme 20 „ poached with mush- rooms 20 ,, scalloped (hard-boiled) 19 ,, ,, (raw) ... 19 ,, stirred 18 ,, surleplat 16 ,, . toasted 16 ,, whirled 19 ,, with anchovy toast . . 21 FISH ... 22 Entries and Relishes of Fish 22 Cold fish—what to do with . 22 Cod or halibut—baked . . 27 ,, (salt) au maUre d'h6tel 31 ,, ,, with cheese. . . 32 ,, ,, scalloped ... 32 ,, ,, with egg sauce. . 31 t* tf II II • • 33 Cutlets of halibut, cod or salmon 26 Cutlets of cod, halibut or salmon d la reine ... 26 Eels stewed d TA llemande . 25 ,, ,, d. rAmericain . as PAGE Eels fricasseed 25 Fish-balls 24 Roes of cod or shad (fried). 23 .Sauce for the above ... 23 Roes of cod or shad (slewed). 23 Sauce 23 Roes scalloped 24 Salmon, baked with cream sauce .... 27 ,, cutlets <r«/a/. 28 ,, devilled .... 31 „ in a mould ... 29 Sauce for the above ... 29 Salmon, mayonnaise of . . 30 Dressing for above ... 30 Salmon, smoked (broiled) . 31 ,, steaks, or cutlets (fried) . . . . 23 II steaks, or cutlets (broiled) . , . 28 ,, stewed .... . 29 SHELL FISH. Lobster, curried.... • 35 ,, devilled . . . • 35 ,, cutlets .... • 33 ,, croquettes. . . • 34 ,, fricassee . . . • 32 ,, pudding . . . • 34 Sauce for the above . . • 34 Lobster rissoles .... • 33 Sauce for the above . . • 33 Lobster scalloped (No. 1) • 36 „ „ (No. 2) • 36 „ stewed ....
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