ABSTRACT
Comprising
Eggs, à la Tripe.
Eggs, à la Suisse.
„au gratin.
Maccaroni, à l'Italiènne
„Brouillés, with Truffles, &c.
„with Cream.
Omelet, with Fine-herbs.
„au gratin.
„with Shalots.
„à la Florentine.
„with Parmesan Cheese.
Nouilles, à la Palerme.
„with Kidneys.
„à la Vanille.
„with Oysters.
Indian Sandwiches.
Poached Eggs, with Anchovy Toast.
Anchovy Sandwiches
„with Ham.
Italian Salad.
Eggs, à la Dauphinc.
Russian Salad.
„à l'Aurore.
German Salad.
„with Nutbrown Butter.
Noukles, or Niochi, à la Viènnoise.
