FoodNetArchive

A guide to modern cookery

1909

Page 502

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2322 Paillettes au Parmesan, 683 2090 Pain de Chicorée, 637 1860 Pain de Faisan en belle-vue, 588 1741 Pain de Foie gras, 553 1823 Pain de Liévre, 577 1285 Pain de Veau, 428 1709 Pain de Volaille, froid, 540 2608 Pain perdu or gilded crust, 755 2657 Pains de Fruit, 768 1246 Palets de Ris de Veau a l’Ecarlate, 417 2535 Palmyra Soufflé, 741 190 Panada bread, 78 191 Panada flour, 78 192 Panada frangipan, 78 189 Panadas, various, for stuffings, 77 Pancakes. See a/so Crépes 2443 Pancakes, convent, 722 2477 Pancakes 4 la Créme, 729 2323 Pancakes a la Moscovite, 683 2446 Pancakes a la Normande, 723 2447 Pancakes a la Parisienne, 723 2448 Pancakes a la Paysanne, 723 2449 Pancakes a la Russe, 723 2444 Pancakes Georgette, 722 2445 Pancakes Gil-Blas, 722 2476 Pannequets, jam, with, 729 2478 Pannequets, meringués, 729 2403 Pancakes, preparations for, 711 2450 Pancakes, Suzette, 723 292 Paprika butter, 140 2918 Parfait, 810 1742 Parfait de Foie gras, 553 2322 Parmesan, Paillettes au, 683 187 Parsley, 76 119a Parsley sauce, 47 Partridge, kinds of, 589-90 669 Partridge, Coulis of, 236 1792 Partridge, roast, 613 Partridge, young. See Perdreaux 2372 Paste or Pate A Baba, 700 2380 Paste or Pate a Biscuit Manqué, 793 874 INDEX No. of Recipe 2376 Paste or Pate, 4 Génoise fine, 701 2385 Paste or Pate, almond, 703 2386 Paste or Pate, almond melting, 704 2369 Paste or Pate, Brioche Mousseline, 99 2368 Paste or Pate, Brioche, ordinary, 689 2370 Paste or Pate, Brioche, ordinary (for Rissoles, etc.), 699 2374 Paste or Pate a Choux common, 701 2373 Paste or Pate a Choux ordinary, 701 2359 Paste or Pate dressing, 695 2360 Paste or Pate, dressing, with lard, 696 2362 Paste or Pate, dry sugared, 696 2361 Paste or Pate, dumpling, 696 2365 Paste or Pate, Galette, 696 2376 Paste or Pate, Génoise fine, 701 2377 Paste or Pate, Génoise, ordinary, for cutting up, 702 2375 Paste or Pate, Gougere, 701 2357 Paste or Pate, kneading of, 695 2378 Paste or Pate, lady’s-finger Biscuit, 702 2383 Paste or Pate, Meringue 4 l’Italienne, 793 2384 Paste or Pate, Meringue 4 I’Italienne, 793 2382 Paste or Pate, Meringue, ordinary, 793 2388 Paste or Pate, pistachio for infusion, 704 2389 Paste or Pate, pistachio melting, 704 2361 Paste or Pate, pudding, 696 Paste or Pate, puddings, 733-35 2366 Paste or pate, puff, 697 2367 Paste or Pate, puff, half-puff, 698 2367 Paste or Pate, puff-trimmings, 698 2381 Paste or Pate, punch Biscuit, 703 2375 Paste or Pate, Ramequins, 701 2371 Paste or Pate, Savarin, 700 2379 Paste or Pate, Savoy-Biscuit, 702 2358 Paste or Pate, short fine or flawn, 695 2356 Paste or Pate, short ordinary, 695 2363 Paste or Pate, tea-cakes, for small gummed, 696 Pastes, recipes for, 695-704 1752 Paté chaud de Caneton, 557 1849 Paté chaud de Faisan, 586 1241 Paté chaud de Ris de Veau, 414 1824 Paté de Liévre, 577 1714 Paté de Poulet, 541 374 Paté, Lark, 158 2392 Patties, small hot, 705 2525 Paulette Soufflé, 739 1019 Paupiettes de Merlan au Gratin, 343 1278 Paupiettes de Veau, 426 1743 Pavé de Foie gras Lucullus, 553 2772 Peach ice, 794 2773 Pearice, 794 Peas, green. Sze a/so Petits Pois 648-49 Peas, Purées of, 230, 231 212 Peas, green, Royale, 88 2195 Peas, green, Saint Germain, 657 2196 Pease Purée, moulded for garnish, 657