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Classic
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page 112
ROASTS.
303.Jambon Roti...................................Roast Ham.
305.Carre de Porc Roti............................Roast Pork.
ENTREES.
304.Jambon Grille.................................Broiled Ham.
306.Petit Sale aux Choux..........................Boiled Salted Pork with
Cabbage.
307.Petit Lard Grille.............................Broiled Bacon.
308.Cotelettes de Porc Grilles, Sauce Tomate......Broiled Pork with Tomato
Sauce.
309.Cotelettes de Porc Grilles, Sauce Robert......Broiled Pork with Robert
Sauce.
310.Cotelettes de Porc Grilles, a la Parisienne...Pork Chops a la
Parisienne.
311.Pieds de Cochon Grilles.......................Broiled Pig's Feet.
312.Pieds de Cochon, Sauce Vinaigrette............Pig's Feet with
Vinaigrette Sauce.
313.Salade de Pieds de Cochon.....................Salad of Pig's Feet.
176.Oeufs au Jambon...............................Ham and eggs.
186.Omelette au Jambon............................Omelet with Ham.
177.Oeuf au Lard..................................Eggs and Bacon.
187.Omelette au Lard..............................Omelet with Bacon.
SAUCES TO BE SERVED WITH MEAT.
161.Maitre d'Hotel........................White and green.
201.Beurre d'Anchois......................Light Brown.
314.Sauce Bearnaise.......................Bearnaise Sauce. Yellow.
315.Sauce Soubise.........................Soubise Sauce. White.
316.Sauce Parisienne......................White.
317.Sauce Bordelaise......................Red.
118.Sauce Tomatte.........................Tomato Sauce. Red.
319.Sauce Creolle.........................Creole Sauce. Red.
320.Sauce Poivrade........................Pepper Sauce. Brown.
321.Sauce Piquante........................Brown.
322.Sauce Robert..........................Brown.
165.Sauce Vinaigrette.....................
328.Sauce Menthe..........................Mint Sauce. Green.
166.Sauce Ralfort.........................Horseradish Sauce. White.
GARNISHES TO BE SERVED WITH MEAT.
324.Jardiniere............................
325.Richelieu.............................
326.Financiere............................
327.Napolitaine...........................
328.Nivernaise............................
329.Flamende..............................
330.Bretonne..............................
358.Petits Pois a la Francaise............French Peas.
361.Haricots Verts a l'Anglaise...........Green Beans with Butter.
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Classic
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