The Culinary Institute Of America
Pages
Dishes
| Smoked Delaware Shad | |
| Caviar and Garniture | |
| Smoked Goose | |
| Bundnerfleisch and Pears | |
| Iced Cantaloupe and Harrington Ham | |
| Beefsteak Tartar a la Russe | |
| Mousse of Chicken Liver with Brandy | |
| Shrimp in Beer Batter | |
| Lobster Chunks, Dill Sauce | |
| Spinach Quiche | |
| Croustade of Cepes and Tomatoes | |
| Bouchee with Swiss Morels | |
| Gruyere Fondants | |
| Toast Nelson | |
| Toast Rouenaise | |
| Barquettes of Crabmeat and Avocado | |
| Shad and Roe in Sorrel Sauce | |
| Roast Baby Lamb with Scent of Rosemary | |
| Vol au Vent of Sweetbreads in Lobster Sauce | |
| Civet of Wild Boar Bourguignon | |
| Cassoulet | |
| Fried Tiny Soft Shell Crabs, Sauce Gribiche | |
| Blue Trout, Frozen Horseradish Chantilly | |
| Roast Sirloin, Mustard Fruits | |
| Chaud-Froid of Quails, Brandied Papaya | |
| Venison Pate, Juniper Aspic | |
| Chicken with Tarragon | |
| Roast Peacock | |
| Spring Field Salad | |
| Saffron Risotto | |
| Broccoli Noodles | |
| Cherry Tomatoes in Herbs | |
| Fresh Asparagus - Maltese Sauce | |
| Rye Bread | |
| Assorted cheeses | |
| Miniature Assorted Rolls | |
| Baguettes | |
| Almond Whipped Cream Cake | |
| Frozen Sabayon | |
| Brandied Chocolate Mocha Ice Cream | |
| Chilled Semolina Ring and Violets | |
| Viennese Jour Cookies | |
| Raspberry Charlotte | |
| Grapes in Sour Cream | |
| Fried Orchids in Wine Batter | |
| Caramel Glazed Strawberries |