Chapter V · Side Dishes or Entrées.
Reading edition
CHAPTER V. Side Dishes or Entrées.
Beef Steak, with Parisian Potatoes—Plain Rump Steak—Portuguese Beef—Bubble and Squeak—Stewed Kidneys—Haricot or Stew of Mutton—Epigramme of Lamb with Piquante Sauce—Spanish Sauce—Kromeskys with Spanish Sauce—Sheep's Tongues with Spinach—Broiled Sheep's Kidneys—Liver Rolls—Fried Brains with Tomato Sauce—Calf's Liver larded—Blanquette of Veal—Stuffed Breast of Veal—Pork Cutlets with Robert Sauce—Pork Chops with Curry—Broiled Pigs' Feet—English Pork Pie—Fried Chicken, Spanish Style—Chicken Fricassee—Grilled Fowl—Minced Chicken with Macaroni—Broiled Pigeons—Salmi of Duck—Civet of Hare—Jugged Hare—Stuffed Eggs—How to make Omelettes—Plain Omelette—Omelette with fine Herbs—Omelette with Ham—Omelette with Oysters—Omelette with Mushrooms—Spanish Omelette—Oriental Omelette—Omelette with Preserves—How to cook Macaroni—Macaroni with Béchamel Sauce—Macaroni Milanaise Style—Macaroni with Tomato Sauce—Timbale of Macaroni, with Vanilla Cream Sauce41