Breakfast, Luncheon and Tea. Marion Harland

      Published by Good Press, 2019

       [email protected]

      EAN 4064066248499

Table of Contents

       FAMILIAR TALKS. ————————

       FAMILIAR TALK WITH THE READER. ————————

       EGGS. ————————

       Eggs Sur le Plat.

       Toasted Eggs.

       Baked Eggs. (No. 1.)

       Baked Eggs. (No. 2.)

       Fricasseed Eggs.

       Egg Cutlets.

       Stirred Eggs.

       Scalloped Eggs (Raw) .

       Scalloped Eggs (Hard-boiled) .

       Whirled Eggs.

       Poached Eggs à la Bonne Femme .

       Eggs Poached with Mushrooms.

       Anchovy Toast with Eggs.

       Forcemeat Eggs.

       A Hen’s Nest.

       Omelettes.

       FISH. ENTRÉES AND RELISHES OF FISH.

       What to do with Cold Fish.

       Fried Roes of Cod or Shad.

       Roes of Cod or Shad Stewed.

       Scalloped Roes.

       Fish-Balls.

       Stewed Eels à l’Allemande .

       Eels Stewed à l’Americain .

       Fricasseed Eels.

       Cutlets of Halibut, Cod or Salmon.

       Cutlets of Cod, Halibut or Salmon à la reine .

       Baked Cod or Halibut.

       Baked Salmon with Cream Sauce.

       Salmon Steaks or Cutlets (fried) .

       Salmon Steaks or Cutlets (broiled) .

       Salmon Cutlets en Papillote.

       Salmon in a Mould. (Very good.)

       Stewed Salmon.

       Mayonnaise of Salmon.

       Devilled Salmon.

       Smoked Salmon (Broiled) .

       Salt Cod an maître d’hôtel .

       Salt Cod with Egg Sauce.

       Salt Cod with Cheese.

       Salt Cod Scalloped.

       Fricasseed Lobster.

       Lobster

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