The Delmonico Cook Book

Forcemeats.

229,

Forcemeat, American.

226,

chicken.

225,

chicken à la crême.

224,

clam.

223,

crab.

221,

godiveau.

222,

lobster.

228,

partridge.

227,

quenelles of fish.

220,

sausage.

218,

Fumet of game.

1372,

Frogs’ legs à la Merrill.