A guide to modern cookery

39 Grand-Veneur sauce, 28 2930 Granités, 814 2775 Grape ice, 794 269 Gratin, complete, 127 2222 Gratin de Pommes de Terre 4 la Dauphinoise, 661 202 Gratin forcemeat for hot raised pies, 271 Gratin, light, 129 270 Gratin, rapid, 128 268 Gratins, 127 255 Gravy of roasts, 118 41 Gravy, thickened, 28 42 Gravy, veal, tomaté, 28 289 Green butter, 140 143 Green colouring butter, 55 131 Green sauce, 51 2414 Greengage sauce, 714 1216 Grenadins, 406 1217 Grenadins, froids en Belle-vue, 406 125 Gribiche sauce, 49 2321 Grilled bones, 683 781 Grilling of fish, 266 261 Grilling of products coated with butter and bread crumbs, 122 257 Grills, 119 Grills, classified, 120-131 260 Grills, fish, 122 258 Grills, red meat, 120 259 Grills, white meat, 122 1926 Grives 4 la Bonne-Femme, 602 1927 Grives a la Liégeoise, 602 666 Grives, Coulis de, au Pain noir, 1925 Grives et Merles de Corse, 602 1928 Grives, froides, 603 1979 Grives, roties, 614 Ground-game roasts, 611-612 1923 Grouse, 602 667 Grouse, Coulis of, 235 1983 Grouse, roast, 615 761 Gudgeon, 261 2364 Gumming, method of, 696 H. 1178 Hachis de Boeuf 4 LPAmeéricaine, — 1179 Hachis de Boeuf 4 Parmentier, 391 1008 Haddock, 340 1001 Haddock, fresh, 338 2328, 2329 Haddock, tartlets of, 684 23 Half glaze, 19 No. of No. of Recipe Recipe Ham. See also Jambon Ham 4 la Chanoinesse, 465 Ham a la Choucroiite, 465 Ham a la Maillot, 465 Ham, Ardennes, 155 Ham, cold, a la Gelée, 470 Ham, cold, Mousse de, 471 Ham, cold, Mousse de, a1’ Alsacienne, Ham, cold Mousselines of, 472 Ham, cold Soufflé of, 471 Han, garnishes for braised, 466 Ham, hot, 464 Ham, kinds of, 464 Ham, Mousse de, au Blanc de Poulet, Ham, Mousse de, chaude, 469 Ham, Mousse de, treatment and accompaniment of, 469 Ham, Mousselines de, a la Florentine, Ham, Mousselines de, 4 la Hongroise, 470 Ham, Mousselines de, Alexandra, 470 Ham, Mousselines de, cold, 472 Ham, Mousselines de, hot, 469 Ham, Mousselines de, treatment and poaching, 469 Ham, Mousselines de, with Petits Pois, 470 1419a Ifam, Prague, 4 la Metternich, 466 1419b Ham, Prague, a la Norfolk, 466 1421, Ham, Prague, sous la cendre, 465 1422 Ham Soufflé, 466, 467 Ham soufflé Alexandra, 468 Iiam soufflé Carmen, 468 Ham soutfié Gastronome, 468 Ham soufflé Milanaise, 468 Ham soufflé Périgourdine, 468 Ham _ soufflé, preparation of, with cooked ham, 467 Ham soufflé, preparation of, with raw ham, 467 Ham, York Cones, 150 Ilamburg beef, smoked, 145 Hard-boiled eggs. See under Eggs Hare. See a/so Liévre Hare, choosing of, 572 Hare, roast, 611 Ilaricot de Mouton, 446 Haricots blancs 4 l Américaine, 649 Haricots blancs a la Bretonne, 649 Earicots blancs au Beurre, 649 Ilaricots blancs, Purée de, 228 Ilaricots blancs, Purée de, 649 Haricots blancs, Salade de, 617 Haricots blancs, Soissonaise, 649 Haricots Flageolets. See Flageolets Haricots panachés, 650 IIaricots rouges, Purée de, 228 Haricots verts. See French beans Hazel hens, 602 Hazel hens, Coulis of, 235 Hazel hens, roast, 615 Hazel-nut butter, 58 HIazel-nut sauce, 714 Hazel-nuts, various preparations of, Heat, various degrees of, and their application, 124 Herb juice, 75 Herb sauce, 38 Herrings a la Livonienne, 153 Herrings a la Russe, 153 Herrings, fresh, 261 Ilerrings, fresh, white wine, 153