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 |
 | COMPOUND BUTTERS
| ROAST
| | | Lamb and Mutton :
| __
Baron or pair of hind quarters of Mutton , Neck , Shoulders , Legs , Saddle
| Beef :
| __ Ribs , Sirloin , Fillet | Pork :
| __ Leg , Loin , Suckling pig | Veal :
| __ Loin , Leg , Longe
, Fillet , Cushion
| Poultry :
| __ Ducks & Ducklings , Aylesbury , Nantais , Rouennais
, | | __ Turkeys , Geese, Pigeons , Guinea Fowls , Poulardes , Peacocks | | __
Poulets Spring Chicken , Poulets de grains , Poulets de printemps , Poussin , | Game
:
| __ Woodcocks, Snipes , Becs-fins et Béguinettes , Quails , Wild Ducks , Chevaliers , Roe bucks , Heather Cocks , Pheasants , Grouse , Wood Trush , Levrauts , Hare , Young Boars (leg & saddle) , Larks , Robins , Ortolans , Partridges , Plovers , Lapwings , Venison |
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| | ENTREES OFFAL or Variety Meats
| | ENTREES & RELEVES OF BUTCHERS'MEAT
| |
ENTREES & RELEVES MISCELLANEOUS | |
ENTREES & RELEVES OF GAME
| | ENTREES & RELEVES OF POULTRY | | | ROAST | | ENTREES VOLANTES OF BUTCHERS'MEAT | | ENTREES VOLANTES MISCELLANEOUS | | ENTREES VOLANTES OF GAME
| | ENTREES VOLANTES OF POULTRY
| | FUNDAMENTAL OF COOKING
| | GARNISHES | | HORS D'OEUVRE | | VEGETABLES | | EGGS | | FARINACEOUS PRODUCTS | | FISH CRUSTACEAN MOLLUSCS | | POTAGES / SOUPS | | SALADS | | SAUCES | | SAVOURIES | | SWEETS | | | ____________________________________ | | _______________________________________________________________ |
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