Page:The Boston cooking-school cook book (1910).djvu/704

 COURSE IN CHAFING-DISH COOKERY, SALADS AND DESSERTS

One lesson weekly for ten consecutive weeks, from 2 to 5 Terms: $15.00

First Lesson

Scrambled Eggs (Creole style) Chicken à la McDonald Lobster à la Newburg Tomato Ciboulettes Salad Rolls Quick Bavarian Cream Coffee

Second Lesson

Salt Codfish with Cream Mignon Fillets of Beef with Cherry Sauce Mushrooms à la Sabine Waldorf Salad Baking-Powder Biscuit Brown Bread and Cucumber Sandwiches Junket Ice Cream with Peaches

Third Lesson

Oysters à la Duxelle Salmi of Duck Macaroni à la Rarebit Devilled Almonds Rye Bread Sandwiches Sultana Roll Claret Sauce

Fourth Lesson

Fish à la Provençale Sautéd Chickens' Livers English Monkey Sweetbread and Cucumber Salad Quick Rolls Meringues Panaché

Fifth Lesson

Finnan Haddie à la Delmonico Sauted Sweetbreads Asparagus Tips Cheese Sandwiches Lettuce and Radish Salad Brioche Fudge Mazarine

Sixth Lesson

Shrimp Wiggle Breast of Grouse Sauté Chasseur Grilled Sweet Potatoes Welsh Rarebit Cheese and Olive Salad Date Bread Baked Alaska

Seventh Lesson

Lobster and Oyster Ragoût Shad Roe with Celery Curried Vegetables Dressed Lettuce Crackers and Cheese with Bar-le-Duc Currants Orange Trifle

Eighth Lesson

Union Grill Devilled Crabs Venison Steak Cumberland Sauce Monte Carlo Salad Club Sandwiches Salted Nuts Café Frappé Whipped Cream