Page:The Boston cooking-school cook book (1910).djvu/18

 Plain Omelet     104

Utensils and Materials for the starting of Brown Soup Stock     105

Utensils for making Cream Soups     134

Cream Soup and Croûtons ready for serving     134

Croûtons; Imperial Sticks; Mock Almonds     135

Souffléd Crackers     135

Broiled Mackerel garnished with Potato Balls, Cucumber Ribbons, Slices of Lemon cut in fancy shapes, and Parsley     160

Hollenden Halibut     160

Stuffed Haddock ready for baking     161

Smelts prepared for cooking     161

Planked Haddock     170

Fillets of Fish à la Bement     170

Oyster Cocktail I and II     171

Clams Union League     186

Oysters à la Ballard     186

Lobster Cocktail     187

Fruit Cocktail     187

Cuts of Beef     194

Cuts of Beef     195

Planks for Planked Dishes     200

Beefsteak à la Maribeau     200

Side of Veal     201

Side of Lamb     201

Kidney Lamb Chop; Rib Chop; French Chop     218

Crown of Lamb, prepared for roasting     218

Saddle of Mutton as purchased     219

Saddle of Mutton Roasted and Garnished     219

Sweetbreads à la Napoli     234

Braised Sweetbreads Eugénie     234

Chicken Broiled and Garnished     235

Breslin Potted Chicken in Casserole Dish     235

Roast Turkey garnished for serving     256