Main Courses
Dinner mains the way they were first written down — beef, poultry, and hearty classics, tested and translated for tonight's stove.
- Macaroni à la Milanaise
- Scalloped Eggs
- Bouillon
- Oxtail Soup
- White Soup Stock I
- Mock Turtle Soup
- Quenelles
- Boiled Haddock
- Broiled Chicken Halibut
- Broiled Swordfish
- Baked Halibut with Stuffing
- Baked Bluefish
- Bluefish à l'Italienne
- Baked Cod with Oyster Stuffing
- Baked Haddock with Oyster Stuffing
- Baked Halibut with Lobster Sauce
- Baked Mackerel
- Baked Fillets of Bass or Halibut
- Fillets of Halibut with Brown Sauce
- Sandwiches of Chicken Halibut
- Fried Fillets of Halibut or Flounder
- Fried Eels
- Frogs' Hind Legs
- Salmon Box
- Fried Oysters
- Scalloped Lobster
- Broiled Live Lobster
- Broiled Beefsteak
- Beefsteak with Maître d'Hôtel Butter
- Porterhouse Steak with Mushroom Sauce
- Porterhouse Steak with Tomato and Mushroom Sauce
- Beefsteak with Oyster Blanket
- Broiled Fillets of Beef
- Cutlets of Tenderloin with Chestnut Puree
- Sauteed Mignon Fillets of Beef with Sauce Figaro
- Sauteed Mignon Fillets of Beef with Sauce Trianon
- Broiled Meat Cakes
- Cannelon of Beef
- Roast Beef
- Roast Beef Gravy
- Yorkshire Pudding
- Larded Fillet of Beef
- Braised Beef
- Beef à la Mode
- Dumplings
- Beef Stew with Dumplings
- Boiled Corned Beef
- Boiled Dinner
- Boiled Tongue
- Broiled Liver
- Liver and Bacon
- Broiled Tripe
- Tripe in Batter
- Lyonnaise Tripe
- Tripe à la Creole
- Tripe à la Provençale
- Calf's Heart
- Roast Beef with Gravy
- Cottage Pie
- Beefsteak Pie
- Cecils with Tomato Sauce
- Corned Beef Hash
- Corned Beef Hash with Beets
- Dried Beef with Cream
- Broiled Lamb or Mutton Chops
- Breaded Mutton Chops
- Chops en Papillote
- Mutton Cutlets à la Maintenon
- Boiled Leg of Mutton
- Roast Lamb
- Saddle of Mutton
- Crown of Lamb
- Fricassee of Lamb with Brown Gravy
- Irish Stew with Dumplings
- Lamb's Kidneys I
- Lambs' Kidneys II
- Scalloped Lamb
- Blanquette of Lamb
- Salmi of Lamb
- Casserole of Rice and Meat
- Fricassee of Veal
- Loin of Veal à la Jardinière
- Roast Veal
- Fricandeau of Veal
- India Curry (Veal)
- Ragout of Veal
- Creamed Sweetbread and Chicken
- Sweetbread with Tomato Sauce
- Sweetbread and Bacon
- Pork Chops
- Roast Pork
- Broiled Ham
- Roast Ham with Champagne Sauce
- Boiled Fowl
- Braised Chicken
- Fried Chicken
- Maryland Chicken
- Baked Chicken
- Stuffed Peppers I
- Orange Fritters
- Cauliflower Fritters
- Fried Celery
- Farina Cakes with Jelly
- Gnocchi à la Romaine
- Chocolate Fritters with Vanilla Sauce
- Rice Croquettes with Jelly
- Sweet Rice Croquettes
- Salmon Cutlets
- Chicken Croquettes I
- Chicken and Mushroom Croquettes
- Swedish Timbales
- Strawberry Baskets
- Rice Timbales
- Macaroni Timbales
- Spaghetti Timbales
- Lobster Timbales
- Supreme of Chicken
- Devilled Scallops
- Cutlets of Chicken
- Fillets of Game
- Cheese Soufflé
- Ramequins Soufflé
- Watrouskis
- Rissoles
- Filling for Rissoles
- Aspic Jelly
- Tongue in Aspic
- Egg Custard for Decorating
- Petites [Brioche Sticks]