The new century cookery book

Roast venison, saddle, 1240 Roast, quotations for menus, p. 698 Roasting process, p. 72 elementary rules, p. 73 Roes (see Laitance) Rognons (kidneys) aux oeufs brouilles, 885 de mouton a la chinoise, 728 a l’epicurienne, 755 a la framjaise, 756 a la Turbigo, 757 aux fines herbes, 758 grilles, -731 pan6s, 759 sautes en caisses, 729 au champagne, 730 Roman pie, 821 Rosettes aux anchois, 70 Rougets (red mullet) a la Francillon, 569 en filets a la juive, 570 en papillotes, 635 k la venitienne, 571 Rough puff or half-puff paste, 1950 Roulade a la norvegienne, 1142 Roumanian menu, p. 666 Roux, 9, p. 92 blonde or fawn (blond), p. 93 brown (brun),p. 93 fawn, p. 93 liaison, p. 93 white (blanc), p. 93 Royal icing, 1968 custard for consommes, 95 Royans a la bordelaise, 47 Rules for stock-making, p. 84 roasting a joint, p. 72 SADDLE of lamb or mutton, to carve, Salade (salad) a la Beauvilliers, 1531 a la Caroline, 1545 a la Carpentras, 1537 a la Caraanova, 1547 a la Colchester, 1541 a la contoise, 1504 a la Demidoff, 1516 a la dieppoise, 1546 a l’espagnole (Spanish), 1506 a la flamande (Flemish), 1548 a l’italienne, 1549 a la jardiniere, 1515 a la meuni5re, 1540 a la Monaco, 1530 a la Monte Carlo, 1509 it la polonaise (Polish), 1550 a la Rachel, 1525 a la Reyniere, 1503 a la reine (queen), 1551 a la St. Jaques (St. James’s), 1527 a la Villeroi, 1532 d’ananas (pine-apple), 1560 beige, 1553 Salade (salad), bordure dcnoix et c61eri a la Monaco, 1530 de canard (duck), 1535 de cardon, 1510 caviar en, 64 celery and cucumber, 1512 de cerises (cherry), 1555 de chicorfe (endive), 1513 au lard, 1514 chestnut and celery with mayonnaise, de concombres (cucumber), 1511 chicken, 1534 contoise lettuce, 1504 crab, 1542 cucumber, 1511 and celery, 1512 duck, 1535 egg, 1522 endive, 1513 with bacon, 1514 6pinards et ceufs, 1521 d’6t6 (summer), 1552 French dressing, 1554 fruit, 1556 in glasses, 1557 de gibier (game), 1538 green peas and beans, 1518 de homard (lobster), 1543 imperiale, 1536 italienne, 1523 japonaise (Japanese), 1528 jardiniere, 1515 de laitue (lettuce), 1505 contoise, 1504 lobster, 1543 in shells, 1544 mayonnaise de celeri et noix, 1520 mignonne, 1524 mirette, 1508 Murger, 1533 nut potato, 1502 aux oeufs (egg), 1522 oranges, 1559 oyster, 1541 and celery, 1540 de perdreaux a la Carpentras, 1537 de pois et haricots verts, 1518 pine-apple, 1560 pomme de terre (potato), 1519 russe (Russian) au maigre, 1526 de sardines a l’espagnole, 1539 spinach and egg, 1521 summer (d’6t6), 1552 suedoise (Swedish), 1529 de tomates (tomatoes), 1507 de volaille (chicken), 1534 walnut and celery, 1520 winter, 1517 Salades, notes on (salads), p. 485 Salami (smoked sausages), 46 Salmis de canard (duck), 911 Salmis de canard (duck) a la Montreuil, 913 de canetons (ducklings) a la verius, de chevreuil (venison) a la sultane, de perdreau (partridge) a la chasseur, de perdrix blanche (ptarmigan) a regence, 1080 de pluviers (plovers), 1090 Salmon (smoked) rolls, 1848 , (see saumon) Salpicon, 11 Salsifis (salsify) a la Bechamel, 1461 au beurre fondu, 1462 a la Villeroy, 1463 Salsify (see Salsifis) | Salt, p. 103 Salted almonds, 1930 Sand tarte (tourte de sable), 1760 Sandwiches a la Bernhardt, 76 princess, 51 Swedish, 77 j Turkish, 52 I Sanglier (wild boar) carre a la russe, 1126 cuissot aux cerises, 1127 hure, 1239