A guide to modern cookery

No. of Recipe 2433 Fritters, Régina, 719 Fritters, souffléd, 718 2427 Fritters, souffléd, ordinary, 718 2428 Fritters, souffléd, en surprise, 718 2421 Fritters, strawberry, 715 2431 Fritters, Sylvana, 719 Fritters, various, 718-20 2424 Fritters, Viennese, 717 2426 Fritters, Viennese, cold, 717 2425 Fritters, Viennese, hot, 717 350 Frivolities, 152 351 Frogs, 152 762 Frogs, 261 683 Frogs, Velouté of, 240 2786 Fromage glacé, 796 2624 Fruit Bavarois, various, 759 2350 Fruit, candied, 693 Fruit Entremets, cold, 771-87 Fruit Entremets, hot, 743-45 2419 Fruit, fritters of fresh, 715 Fruit ice-creams, preparation of, 2725 Fruit, Macédoine of, cooled, 783 Fruit preparations, 793-95 Fruit puddings, English, 731-33 2409 Fruit sauce, 713 2520 Fruit soufflés, in a croustade, 739 2953 Fruit, stewed, 820 2952 Fruit, stewed, plain, 820 2741 Fruit, Suédoise of, 786 2609 Fruit supréme a la Gabrielle, 755 263 Frying fat, its preparation, 123 777 Frying of fish, 263 267 Frying medium, care of the, 127 264 Frying medium, degrees of heat for, 265 Frying medium for fish, 126 266 Frying medium, quantity of, 126 262 Fryings, 123 G. 1858 Galantine de Faisan, 588 1708 Galantine de Volaille, 538 197 Galantines, forcemeat for, 80 200 Galantines, chicken forcemeat, for, 452 Galli-Marié, moulded eggs, 177 160 Game, aspic of, 61 5 Game Consommé, 7 296 Game cream, 141 1827 Game, feathered, 579 201 Game forcemeat, for pies and terrines, 17 Game glaze, 14 209 Game Royale, 88 8 Game stock, brown, 10 Game, venison and ground, 567-578 1924 Gangas, 602 see party, luncheon menu fer, 2731 Garnished meringues, 784 3K No. of Recipe Garnishes for soups, 87-91 Garnishes, various kinds of, 77-86 279 Garnishes, vegetable, 133 Garnishes, vegetables and, 132-134 Garnishing preparations for Relevés and Entrées, 92-96 628 Gelée aux Pommes d’Amour, 225 629 Gelée de Volaille 4 la Napolitaine, 628 Gelée of tomatoes, 225 2654 Gelées rubannées, 768 1983 Gelinottes rdties, 615. Hazel Hens 124 Genoa sauce, 48 38 Genevoise sauce, 26 2444 Georgette pancakes, 722 2491 German bread pudding, 733 1653 Giblet pie, 523 741 Giblet soup, 256 2355 Gilding preparation, 694 2086 Giroles, 636 1307 Gigot a la Boulangére, 434 1309 Gigot a la Soubise, 435 1305 Gigot Bouillia Anglaise, 433 1308 Gigot mariné en Chevreuil, 434 2445 Gil-Blas pancakes, 722 2345 Glace 4 l’Ancienne, 691 2346 Glace au Fondant, 691 2777 Glace Alhambra, 795 2778 Glace Carmen, 795 2779 Glace Comtesse Marie, 795 2780 Glace Coucher de Soleil, 795 2781 Glace Dame-Jeanne, 795 2789 Glace des lles, 796 2787 Glace des Gourmets, 796 2782 Glace Dora, 795 2783 Glace Etoile du Berger, 795 2784 Glace Fleurette, 796 2785 Glace Francillon, 796 2786 Glacé, Fromage, 796 2793 Glace Marie-Therése, 797 2795 Glace Plombiére, 797 2346 Glace, Sucre en, 692 2790 Glacée, Madeleine, 796 2794 Glacées, Meringues, 797 2791 Glacées, Mandarines, 797 2792 Glacées, Mandarines, aux Perles des Alpes, 797 18 Glaze, fish, 14 17 Glaze, game, 14 23 Glaze, half, 19 15 Glaze, meat, 14 16 Glaze, poultry, 14 272 Glazes, 129 14 Glazes, various, 13 Glazing of braised meat, 106 2341 Glazing, moulds of, 689 Glossary, xili-xvi 135 Gloucester sauce, 52 2281 Gnochi a la Romaine, 672 2280 Gnochi au Gratin, 672 2282 Gnochi of potatoes, 672 2147 Gombos, 648 2148 Gombos 4 la Créme, 648 2149 Gombos for garnishing, 648 See also No. of Recipe 749 Gombos soup, 258 365 Goose, breast of, smoked, 156 2686 Gooseberry fool, 776 84 Gooseberry sauce, 38 Gosling. See also Oison 1962 Gosling, roast, 611 382 Gotha and Milan Salami, 160 2375 Gougére paste, 701 1177 Goulash de Boeuf a la Hongroise,