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- Beef
- Butters, Hot and Cold
- Cold Dishes
- Fish
- Anchovies with Olives
- Attelettes of Fish
- Baked Bass, Plain
- Baked Bluefish, Italian Style
- Baked Carp
- Baked Carp, -Mariniere
- Baked Cod’s Head
- Baked Codfish
- Baked Codfish with Cream
- Baked Fillets of Skate
- Baked Fillets of Whitefish
- Baked Flounders
- Baked Flounders, Italian Style
- Baked Haddock
- Baked Halibut
- Baked Mackerel
- Baked Pike
- Baked Salmon Trout
- Baked Salmon with Cream Sauce
- Baked Sardines
- Baked Shad
- Baked Shad, American Style
- Baked Smelts.
- Baked Smoked Haddock
- Baked Sole with Wine Sauce
- Baked Trout
- Baked Turbot
- Boiled Bass
- Boiled Carp
- Boiled Cod’s Tongues with Egg Sauce
- Boiled Codfish with Cream Sauce
- Boiled Codfish with Hollandaise Sauce
- Boiled Flounders
- Boiled Haddock with Lobster Sauce
- Boiled Halibut
- Boiled Kingfish
- Boiled Mackerel
- Boiled Marinaded Mackerel
- Boiled Perch
- Boiled Pike with Caper Sauce
- Boiled Pike, Dubois
- Boiled Salmon
- Boiled Salmon Trout
- Boiled Salmon with Oyster Sauce
- Boiled Salted Cod
- Boiled Salted Cod with Egg Sauce
- Boiled Sheepshead
- Boiled Skate with Black Butter
- Boiled Slices of Salmon with Piquant Sauce
- Boiled Trout
- Boiled Turbot with Lobster Sauce
- Boudins of Salmon
- Bouillabaisse
- Braised Eel, Royal Style
- Brochettes of Eels
- Broiled Bass
- Broiled Bloaters
- Broiled Eels
- Broiled Fresh Herring with Mustard Sauce
- Broiled Fresh Herrings, Maitre d’ Hotel
- Broiled Haddock
- Broiled Halibut
- Broiled Kippered Salmon
- Broiled Mackerel
- Broiled Mackerel with Black Butter
- Broiled Mackerel, Normandy Sauce
- Broiled Perch
- Broiled Pompano
- Broiled Salmon
- Broiled Sardines
- Broiled Shad
- Broiled Shad with Sorrel
- Broiled Shad’s Roe
- Broiled Shad’s Roe with Bacon
- Broiled Smoked Haddock
- Broiled Sole
- Broiled Spanish Mackerel
- Broiled Trout
- Broiled Trout
- Broiled Trout with Bacon
- Brook Trout
- Catfish Stewed with Tomatoes
- Cod Tongues, Poulette Style
- Cod’s Tongues with Black Butter Sauce
- Codfish Balls
- Croquettes of Trout
- Curried Fish
- Curried Salmon
- Curried Sardines
- Deviled Sardines
- Deviled Whitebait
- Fillets of Codfish, Hollandaise
- Fillets of Salmon with Ravigote Sauce
- Fillets of Salmon, Parisian Style
- Fillets of Sole with Anchovies
- Fillets of Sole, Orly
- Fillets of Soles in Cases
- Fillets of Soles with Oysters
- Fillets of Soles with Ravigote Sauce
- Fillets of Soles, Joinville
- Fillets of Soles, Parisian Style
- Fillets of Soles, Provincial Style
- Fillets of Soles, Rouennese
- Fillets of Trout, Aurora
- Fillets of Trout, Sauted
- Fillets of Turbot with Cream Sauce
- Fish Cutlets
- Fish Fritters
- Fish, Normandy Style
- Fricassee of Eel
- Fricassee of Flounders
- Fried Bass with Bacon
- Fried Black Bass
- Fried Cod
- Fried Cod’s Tongues
- Fried Codfish, Maitre d’Hotel
- Fried Eels
- Fried Fillets of Haddock
- Fried Fillets of Pike
- Fried Fillets of Sheepshead
- Fried Fillets of Sole
- Fried Flounders
- Fried Halibut Steaks
- Fried Kippered Salmon
- Fried Perch
- Fried Pike
- Fried Salmon
- Fried Salmon Cutlets
- Fried Shad
- Fried Shad’s Roe
- Fried Smelts
- Fried Smoked Haddock
- Fried Trout
- Fried Whitebait
- Haddock, Maitre d’Hotel
- Hashed Codfish
- Matelote of Codfish
- Matelote of Eels
- Matelote of Eels, Normandy Style
- Matelote of Fresh Herring
- Paupiettes of Soles
- Perch, German Style
- Perch, Normandy Style
- Perch, Silesian Style
- Pickled Carp
- Pickled Fish
- Pickled Pike
- Pike Financiere
- Planked Shad
- Salmon Bouchees
- Salmon Croquettes
- Salmon Cutlet in Papers
- Salmon Cutlets
- Salmon Cutlets with Caper Sauce
- Salmon Cutlets with Milanese Sauce
- Salmon Cutlets with Oyster Sauce
- Salmon Cutlets, English Style
- Salmon en Matelote
- Salmon Patties
- Salmon Trout, Modern Style
- Salmon, Maitre d’Hotel
- Salted Cod with Brown Butter
- Salted Cod, Biscayan Style
- Sardines in Papers
- Sardines, Maitre d’ Hotel
- Sardines, Piedmontese
- Shad’s Roe Croquettes
- Skate, Italian Style
- Smelts in Matelote
- Smelts Sauted in Brown Butter
- Smelts, Bearnaise
- Smelts, Boulangere
- Smelts, Toulouse
- Smoked Herrings
- Sole, Normandy Style
- Soles, Colbert Style
- Soles, Marechal
- Stewed Carp
- Stewed Codfish
- Stewed Eels, American Style
- Stewed Eels, Bordelaise Style
- Stewed Eels, Poulette Style
- Stewed Fresh Herring
- Stewed Skate with Caper Sauce
- Stewed Soles with Oyster Sauce
- StufFed Anchovies
- Stuffed Smelts
- Trout in Papers
- Trout with Remoulade
- Trout, Beyrout
- Trout, Hussar Style
- Trout, Venetian Style
- Turbot with Black Butter
- Vol-au-Vent of Fish, Normandy
- Vol-Au-Vent of Salmon
- Game (Duck, Venison, etc)
- Gravies
- Lamb
- Liaisons
- Mutton
- Pork
- Poultry
- Salads
- Shell-Fish
- Baked Edible Snails
- Baked Frogs’ Legs
- Baked Lobsters.
- Baked Oysters
- Baked Oysters in their Shells
- Baked Oysters on Toast
- Baked Scallops
- Baked Terrapin
- Baked Terrapins, Maryland Style
- Boiled Lobster
- Boiled Prawns
- Broiled Frogs’ Legs
- Broiled Lobster
- Broiled Lobster Ravigote
- Broiled Oysters
- Broiled Oysters, Breaded
- Broiled Oysters, in the Shell
- Broiled Soft-Shell Crabs
- Buttered Crab
- Buttered Lobster
- Buttered Prawns
- Buttered Shrimps
- Clam Fritters
- Crab Croquettes
- Crab Ravigote
- Crabs in Shells
- Crabs, Queen Style
- Crayfish Boiled in Court Bouillon
- Crayfish Mariniere
- Crayfish Patties
- Crayfish, Bordelaise Style
- Curried Lobster
- Curried Oysters
- Deviled Crabs
- Deviled Lobster
- Edible Snails
- Edible Snails, Bourgoyne
- Fricassee of Terrapin
- Fricasseed Frogs’ Legs
- Fried Deviled Oysters
- Fried Frogs’ Legs
- Fried Lobster
- Fried Mussels
- Fried Oyster Crabs
- Fried Oyster Patties
- Fried Oysters
- Fried Oysters and Bacon
- Fried Scallops
- Fried Soft Clams
- Fried Soft-Shell Crabs
- Fried Truffled Oysters
- Little-Neck Clams Served Raw
- Lobster Bordelaise
- Lobster Cream
- Lobster Croquettes
- Lobster Cutlets
- Lobster Fricassee
- Lobster Fritters
- Lobster in Shells
- Lobster on Skewers
- Lobster Patties
- Lobster Rissoles
- Lobster Vol-au-Vent
- Lobster, American Style
- Lobster, Newburg
- Lobsters in Casserole
- Minced Crabs
- Mussels in Shells
- Mussels, Matelote
- Mussels, Poulette Style
- Mussels, Villeroy
- Oyster Bouchees
- Oyster Cocktail
- Oyster Cromeskies
- Oyster Croquettes
- Oyster Croustade
- Oyster Fricassee
- Oyster Fritters
- Oyster Patties
- Oyster Pie
- Oyster Poulette
- Oyster Vol-au-Vent
- Oysters in Cases
- Oysters in the Shell
- Oysters with Cream
- Oysters with Parmesan Cheese
- Oysters, American Style
- Oysters, Indian Style
- Scalloped Clams
- Scalloped Lobster
- Scalloped Mussels
- Scalloped Oysters
- Scalloped Shrimps
- Shrimp Cromeskies
- Shrimp Patties or Bouchees
- Shrimps and Boiled Rice
- Shrimps, Normandy Style
- Soft Clams, Ancient Style
- Soft Clams, Newburg
- Spiced Oysters
- Steamed Clams
- Steamed Oysters
- Stewed Clams
- Stewed Crabs
- Stewed Frogs’ Legs
- Stewed Lobster Bordelaise
- Stewed Lobsters
- Stewed Mussels, Mariniere
- Stewed Oyster Crabs, Poulette Style
- Stewed Oysters
- Stewed Oysters, Baltimore Style
- Stewed Scallops
- Stewed Shrimps
- Stewed Soft Clams
- Stewed Soft-Shell Crabs with Okras
- Stewed Terrapin, Baltimore Style
- Stewed Terrapin, Maryland Style
- Stewed Terrapins
- Stewed Turtle
- Stuffed Oysters
- Terrapin Steaks
- Timbale of Crayfish
- Turtle Fins Financiere
- Vol-au-Vent of Terrapin
- Side Dishes
- Aberdeen Sandwiches
- Adelaide Sandwiches
- Anchovy Sandwiches
- Anchovy Tartines
- Anchovy Toast
- Artichoke Bottoms for Canapes
- Beef Marrow on Toast
- Beef Marrow Patties
- Beef Tongue Sandwich
- Beef Tongue Toast
- Bouchees of Beef Palates
- Bouchees of Sardines
- Bouchees, Queen Style
- Canapes
- Canapes Lorenzo
- Canapes Madison
- Canapes of Caviar
- Canapes of Crab
- Canapes of Lobster
- Canapes of Sardines
- Canapes of Smoked Salmon
- Caviar on Toast
- Caviar with Eggs
- Cheese Canapes
- Cheese Salad
- Cheese Sandwich
- Chicken and Ham Sandwiches
- Cucumber Salad
- Curling Celery
- Deviled Bones
- Dresden Patties
- Dressed Raw Onions
- Egg and Anchovy Toast
- Egg Canapes
- Eggs and Caviar Canapes
- Fontange Patties
- Frizzled Celery
- Goose Sandwiches
- Ham and Egg Toasts
- Lent Patties
- Lobster Toast
- Marrow Bones
- Olive and Anchovy Canapes
- Olive and Caper Canapes
- Olive Custards
- Olives Stuffed with Anchovies
- Olives Stuffed with Chestnuts
- Oyster Canapes
- Patties
- Patties Dauphine
- Patties Financiere
- Pickle Sandwiches
- Roquefort Cheese Sandwich
- Salmon Toast
- Sandwiches of Goose’s Fat Liver
- Sardine Sandwiches
- Sardine Toast
- Sardines and Anchovy Toast
- Sardines in Eggs
- Sausage Sandwiches, German
- Savory Sandwiches
- Serving Celery in a Glass
- Shrimp Sandwiches
- Shrimp Toast
- Tricolor Canapes
- Turkey Sandwich
- Veal Sandwiches
- Vol-au-Vent Patties
- Welsh Rabbit Sandwiches
- Soups
- American Soup
- Andalusian Soup
- Asparagus Soup
- Barley Broth
- Barley Cream Soup
- Barley Soup
- Beef Broth with Vermicelli
- Beef Jelly
- Beef Pot-au-feu
- Beef Tea
- Bisque of Clams
- Bisque of Crabs
- Bisque of Crayfish
- Bisque of Lobster
- Bisque of Oysters
- Black Bean Soup
- Bonne Femme Soup
- Broth Thickened with Eggs
- Brunoise Soup
- Cabbage Soup
- Carrot Puree
- Carrot Soup
- Catfish Chowder
- Cauliflower Cream Soup
- Celery and Onion Soup
- Celery Puree
- Celery Soup
- Cheese Soup
- Chicken Broth
- Chicken Consomme
- Chicken Soup
- Chicken Soup with Leeks
- Chicken Soup, Creole Style
- Chicken Soup, Holland Style
- Chicken Soup, Portuguese Style
- Chicken Soup, Queen Style
- Chiffonnade Soup
- Clam Chowder
- Clam Soup
- Clam-Juice Broth
- Clear Soup
- Clear Soup with Nudels
- Colbert Soup
- Consomme Printanier
- Consomme Stock
- Consomme with Green Peas
- Consomme with Pearl Barley
- Consomme with Quenelles
- Consomme with Rice and Cream
- Corn and Tomato Soup
- Corn Chowder
- Crab Soup
- Cream of Celery
- Cream of Game
- Cream of Lentils
- Cream of Lettuce
- Cream of Lima Beans
- Cream of Mushrooms
- Cream of Rice
- Cream of Sorrel
- Cream of Tapioca
- Croute-Au-Pot
- Duchess Consomme
- Duchess Soup
- Ducks’ Giblet Soup
- Farmer’s Soup
- Fish Consomme
- Fish Soup
- Flemish Soup
- French Pot-au-Feu
- Game Soup
- Gourmet’s Soup
- Green Pea Soup
- Herb Soup with Parmesan Cheese
- Hunter’s Soup
- Italian Soup
- Jelly Broth with Macaroni
- Jelly Broth, Palestine Style
- Julienne Soup
- Lamb Soup
- Lark Soup
- Leek Soup
- Lettuce Soup
- Macaroni Soup
- Macedoine Soup
- Milanese Soup
- Mock Terrapin Soup
- Mock Turtle, French Style
- Mullagatawny Soup
- Mussel Soup
- Mutton Broth
- Neapolitan Soup
- Noodle Soup
- Okra Soup
- Onion Soup
- Ox-Tail Soup
- Oyster Soup
- Parisian Soup
- Parmesan Cheese Quenelle Soup
- Pea Soup
- Peasant Soup
- Pickled Mussels
- Plain Broth
- Pomeranian Soup
- Potato Cream Soup
- Potato Soup
- Preserved Green Turtle Soup
- Princess Soup
- Puree of Asparagus
- Puree of Cardoons
- Puree of Herbs with Vegetables
- Quenelle Soup
- Red Bean Puree Soup
- Rice-and-Pea Soup
- Rice-and-Tomato Soup
- Royal Consomme
- Russian Julienne Soup
- Sago Soup
- Sanitary Soup
- Solferino Soup
- Sorrel Soup
- Soubise Soup
- Soup with Noques
- Soup Without Meat
- Spanish Onion Soup
- Spanish Soup, Parisian Style
- Tapioca Broth
- Tapioca Soup with Tomatoes
- Terrapin Soup
- Tomato Bisque
- Tomato Cream Soup
- Tomato Soup
- Turnip and Rice Soup
- Turtle Soup from Dried Turtle
- Turtle Soup Stock
- Veal Broth
- Vegetable Broth
- Vegetable Puree
- Vegetable Soup
- Vermicelli Soup
- Vermicelli Soup with Tomato Puree
- Vermicelli, -Queen Style
- White Bean Soup
- White Soup
- Windsor Soup
- Wine Soup
- Stocks
- Veal
- Vegetables
- Suggestions
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