Page:The Boston cooking-school cook book (1910).djvu/19

 Duck, stuffed and trussed for roasting     256

Stuffed Egg Plant     257

Purée of Spinach     257

Stuffed Peppers     308

Macedoine of Vegetables à la Poulette     308

O'Brion Potatoes     309

Potato Croquettes ready for frying     316

Potato Nests and Potatoes, Somerset Style     316

Cucumber Salad     317

Cucumber Baskets     317

Asparagus Salad, Individual Service     330

Berkshire Salad in Boxes     330

Egg Salad     331

Pear Salad     331

Lobster Salad III     342

Mexican Jelly     342

Oyster Crabs à la Newburg, Individual Service     343

Sweetbread Ramequins     343

Russian Cutlets     374

Dresden Patties     374

Devilled Crabs     375

Pan Broiled Lamb Chops à la Lucullus     375

Chaud-froid of Eggs     386

Capon in Aspic     386

Harvard Pudding served with Crushed Berries and Whipped Cream     387

Snowballs garnished with Strawberries     387

Royal Diplomatic Pudding     422

Toasted Marshmallows     422

Charlotte Russe     423

Orange Trifle garnished with Whipped Cream, Candied Orange Peel, and Blossoms     423

Coup Sicilienne     442

Coup à l'Ananas     442

Coffee Ice Cream served in half of Cantaloupe     442