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

This page needs to be proofread.
xii
LIST OF ILLUSTRATIONS
xiii
Facing Page
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 a 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