[Modern cookery, in all its branches

veal cutlets or collops, a la Francaise, veal cutlets a V Indienne, or Indian fashion, 225 veal cutlets a la mode de Londres, or London fashion, 226 veal fricasseed, 231 minced, 230 vol-au-vent, 357 small vols-au-vents, 374 Entremets, apfel krapfen (German receipt), apple cake, or German tart, 362 apple calf’s feet jelly, 464 Charlotte, 486 apple custards, 482 apple, peach, or orange fritters, 384 apple hedgehog, or Suedoise, 480 apple tarts, 363 apricot blamange, 479 arroz doce, or sweet rice a la Portugaise, 441 asparagus points, dressed like peas, 319 barberry tart, 364 Bermuda witches, 491 blamanges (various), 476-479 * Fish is not usually served as an entree in a common English dinner; it is, however, very admissible, either in fillets, or scallops, in a currie, or in a vol-au-vent. "Various circumstances must determine much, of the general arrangement of a dinner, the same dishes answering at times for different parts of the service. For example, a fowl may be served as the roast for a small company, and for a large one as an entree. For a plain family dinner, too, many dishes may be served in a different order to that which if set down. 'Entremets, Black caps, far excellence, 460 boiled custards, 481 brioche fritters, 384 buttered cherries, or cerises au beurre, 502 calf’s feet jelly, 461, 463 canellons, 385 canellons of brioche paste, 385 cauliflowers a la Francaise, 326 cauliflowers with Parmesan cheese, 325 Chantilly basket, 474 Charlotte a la Farisienne, 487 chocolate custard, 4S3 cocoa-nut cheese cakes, 371 compote of peaches, 459 compotes (various) of fruit, 457, 458 constantia jelly, 467 creamed tartlets, 375 creme a la Comtcsse, or the Countess’s cream, 472 croquettes of rice, 385 croquettes of rice, finer, 386 croustades, or sweet patties a la minute, 387 cucumbers a la crime, 324 cucumbers, a lapoulette, 324 currant jelly tartlets or custards, 375 custards (baked), 483 custards (various), 481, 484 dressed maccaroni, 392 fairy fancies, 368 fanchonettes, 374 forced eggs, or eggs en surprise, 447 French beans a la Francaise, 321 gateau of mixed fruits, 461 gateau de pommes, 460 gateau de riz, 433 gateau de semoule, 430 genoises a la Feme, 366 German puifs, 484 Gertrude a la crime, 487 green peas a la Francaise, 320 green peas with cream, 321 imperial gooseberry fool, 480 Italian creams, 475 jaumange, or jaune manger, 477 Jerusalem artichokes a la Reins, 338 lemon calf’s feet jelly, 467 lemon creams, 475 lemon fritters, 384 lemon sandwiches, 374 lemon sponge, 480 lemon tartlets, 372 lobster au bichamel, 89 lobster salad, 142 Louise Pranks’ citron souffle, 378 Madame Werner’s Rcsenvik cheese cakes, 372 Madeleine puddings, 432 Meringue of pears, 486 Meringues, 550, 551 mincemeat fritters, 383 mince pies, 369 Entremets, mince pies royal, 370 monitor’s tart, 370 moulded rice, or sago, and apple-juice, 439 mushroom-toast, 330 mushrooms au beurre , 329 Nesselrode pudding, 491 omlette aux fines herbes, 380 omlette soufflee, 381 orange calf’s feet jelly, 4S4 orange fritters, 384 orange isinglass jelly, 465 oranges filled with jelly, 466 pancakes, 382 pastry sandwiches, 374 plain common fritters, 381 pommes au beurre, or buttered apple3, 483 potatoes a la maiti e d' hotel-, 315 potato boulettes, 314 potato fritters, 381 potato-ribbons, 313 potted meats, 303 prawns, 93 pudding-pies, 371 Queen Mab’s summer pudding,* 470 quince blamange, 478