A guide to modern cookery

No. of Recipe 434 Eggs, hard-boiled, Caréme, 172 435 Eggs, hard-boiled, Chimay, 173 436 Eggs, hard-boiled, in croquettes, 173 437 Eggs, hard-boiled, in rissoles, 173 373 Eggs, hard-boiled, various, 158 402 Eggs, Isoline, 166 403 Eggs, Jockey Club, 166 Eggs, lapwings’. See Lapwings’ eggs 44 Eggs, Lully, 166 405 Eggs, Meyerbeer, 166 406 Eggs, Mirabeau, 166 449 Eggs, moulded, 176 450 Eggs, moulded, a la Carignan, 176 451 Eggs, moulded, a la Duchesse, 176 453 Eggs, moulded, a la Mortemart, 452 Eggs, moulded, Galli-Marié, 177 454 Eggs, moulded, Neapolitan, 177 455 Eggs, moulded, Palermitaine, 177 456 Eggs, moulded, Polignac, 178 457 Eggs, moulded, Princess, 178 458 Eggs, moulded, Printanier, 178 407 Eggs, Omer-pacha, 167 408 Eggs, Parmentier, 176 Eggs, plovers’. Sze plovers’ eggs Eggs, poached, 167 415 Eggs, poached, 4 l’Aurore, 169 417 Eggs, poached, 4 la Bohémienne, 419 Eggs, poached, a la Bruxelloise, 170 420 Eggs, poached, a la Clamart, 170 422 Eggs, poached, a la Comtesse, 170 414 Eggs, poached, Argenteuil, 169 418 Eggs, poached, Boieldieu, 169 421 Eggs, poached, Colbert, 170 413 Eggs, poached, dishing of, 168 428 Eggs, poached, d’Orsay, 171 416 Eggs, poached, en Berceau, 169 486 Eggs, poached, fried, 184 491 Eggs, poached, fried 4 la Villeroy, 423 Eggs, poached, Grand Duc, 170 424 Eggs, poached, Maintenon, 170 425 Eggs, poached, Masséna, 171 426 Eggs, poached, Mireille, 171 427 Eggs, poached, Mornay, 171 411 Eggs, poached, procedure for, 167 429 Eggs, poached, Rossini, 171 430 Eggs, poached, Sévigné, 171 431 Eggs, poached, Victoria, 172 432 Eggs, poached, with red wine, 172 Eggs, recipes for, 164-196 459 Eggs, scrambled, 178 461 Eggs, scrambled, 4 la Bohémienne, — 474 Eggs, scrambled, a la Piémontaise, 475 Eggs, scrambled, a la Portugaise, 182 463 Eggs, scrambled, Chasseur, 180 464 Eggs, scrambled, Chatillon, 180 469 Eggs, scrambled, Georgette, 181 468 Eggs, scrambled, Grand-mére, 181 470 Eggs, scrambled, for luncheon hot hors d’ceuvre, 181 520 Eggs, scrambled, lapwings’, 191 No. of Recipe 460 Eggs, scrambled, method of scrambling, 179 473 Eggs, scrambled, Orloff, 181 476 Eggs, scrambled, Princess Mary, 182 477 Eggs, scrambled, Rachel, 182 478 Eggs, scrambled, Reine Margot, 182 480 Eggs, scrambled, Rothschild, 183 467 Eggs, scrambled, with cheese, 180 466 Eggs, scrambled, with herbs, 180 471 Eggs, scrambled, with morels, 181 472 Eggs, scrambled, with Mousserons, 462 Eggs, scrambled, with mushrooms, 180 465 Eggs, scrambled, with shrimps, 180 481 Eggs, scrambled, with truffles, 183 Eggs, soft-boiled, 167- 412 Eggs, soft-boiled, cooking of, 168 413 Eggs, soft-boiled, dishing of, 168 217 Eggs, threaded, 90 2342 Eggs, whites of, to beat, 689 397 Eggs, with brown butter, 165 Elementary preparations, chapter on, 70-86 1175 Emincé de Beeuf, 390 1176 Emincé de Boeuf en Miroton, 3y0 1348 Emincés et Hachis, 446 “«En Casserole.” See Poélings “En Cocotte.” See Poélings 2088 Endive, kinds of, 637 2481 English almond pudding, 730 2628 English blanc mange, 760 2489 English bread pudding, 733 2502 English rice pudding, 735 English sauces, cold, 52-53 English sauces, hot, 45-47 2498 English tapioca, etc., puddings, 734 2611 English tarts, 756 Entrées, garnishing preparations for, 92-96 Entrées, mutton, lamb, etc., of, 431 Entrées and Relevés, 352-353 Entremets—(for particular entremets see their Names)— Entremets, cold fruit, 771-737 Entremets, hot fruit, 743-745 Entremets, hot, various, 754-756 Entremets, various preparations for, 711-713 1003 Eperlans a Anglaise, 338 1004 Eperlans au Gratin, 339 1005 Eperlans grillés, 339 1007 Eperlans, Mousse chaude d’, a la Royale, 339 1006 Eperlans, Mousselines d’, 339 1378 Epigrammes d’Agneau, 454 1871 Epigrammes de Perdreau, 592 2133 Epinards a l’Anglaise, 646 2134 Epinards a la Creme, 646 2136 Epinard