La Cuisine Francaise Cook Book

page 33

RECAPITULATION.

      COLD HORS D'OEUVRES{*46Radishes.
      {*47Olives.
      {*48Sardines.
      {*49Anchovies.
      {50Smoked or dried meat or fish.*
      {*51Cucumber salad.
      {*52Tomato salad.
      {*53Herrings. 53a. Smoked. 53b. Salted.
      {*54Oysters.

      WARM HORS D'OEUVRES{55Croquettes de Volaille........Croquettes of fowl.
      {56Fillets de Volaille..........................Fillets of fowl.
      {57Huitres Frittes..............................Fried oysters.
      {58Huitres Grillées......................Broiled oysters.
      {59Coquilles de Saumon   la Parisienne...Salmon.
      {60Coquilles de Truite   la Parisienne...Trout.
      {61Coquilles de Pike   la Parisienne.....Pike.
      {62Coquilles de Homard   la Parisienne...Lobsters.
      {63Cotelettes de Homard.........................Lobster Cutlets.
      {*64Soufflet au Fromage..........................
      {*65Ramkins......................................
      {*66Harengs en Papillotte........................

*Lean.

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