Cheese koch k la VieiiiisiM, 681.
souffl4, 529.
straws, 581.
fondue au Parmesan, 680.
on toast, 580.
golden buck, 580.
petites caisses au fromage, 529.
ramequins, 531.
Welsh rarebit, 580.
CnioKXir, ETC.
Capon, roasted and filled, 388.
with bread filling, 898.
ohibken k la Baltimore, 860.
i la ordme, 965.
k la Creole, 85&
ila King, 888.
boiled with rioe, 964.
boned, 962.
casserole of, 968.
paprika, 969.
smothered, 970.
fried with hominy, 970l
cold, k la crdme, 889.
frit^ of cold boiled, 887.
cold mousse, 878.
cold silan curry of, 988, 688.
risotto of, 888 ; with oystsM, 887.
oroquettes, 881.
curry, 864.
Indian, 425.
epigram of, 874.
fillet k la Maltaise, 872.
k la Toulouse, 871.
how to preparo for QDt3P^68, WL
supreme, 871.
forcemeat, 878.
cream, 888.
border, 884.
fricassee, k PAllemimde, HL
k PAin^ricaine, 861.
de poulets k U ToqIoum, 865i
plain, 868.
with dumplings, 868.
with forc^mefit balls, 864.
legs, broiled, 890.
and joints k PAllemande, 89L
saut^, 878*
livers, k Pltaliennei 890,
broiled with bacon, 880L
IKDIX
599
CnozxN, STO.
Chicken liytfi ftowed, S8»«
old, roasted, S86.
how to cook, 865.
with drMBing, Sd$.
p&%, 981.
pillan k PEspegnole, 8M.
pot pie, 880.
potted, 868.
quenelles k PAUetnMide, 876»
ra^^^t, 875.
ngottant, 884.
f^ast8d,888.
with giblet, 887.
with bread dressing, 868.
with oyster forcemeat, 867.
•ant^, 859.
k THongroise, 8M<
souffle, 874.
spring, broiled, 877.
broiled European style, 877*
deviUed, 878.
ftied, No. 1, 879.
fried, No. 2, 879.
Hungarian style, I7&
in a chafing-dish, 589*
timbales, small, 881-884.
cream. No. 1, 884i
lazge, 876.
with rice, 864.
Claxs. Clam chowder, 55.
k PEspagnole, 127.
k la Qude, 588.
k la Maryland, 195, 888k
k la Newport, 126.
Brooklynaise, 126.
chops, 128.
croquettes, 188.
devilled, 125.
Mtter8,129.
on half-shell, 124.
patties, 128.
pepper roast, hot, 128.
pickled, 129.
pie, 127.
pourte of, 129.
roasted, 195.
soft-shell, fried, 196.
fried in batter, 19&
steamed, 127.
ConnsB, FllM«
k r AUemande, 17li
baked, 171.
boiled, 171.
whole, 170«
fillet of, au gratin, 170.
filed, 171.
tongue k I'Allemande, 174.
boiled, with black butter, 178.
boiled, irith pepper sattdC) 178.
fried, 178.
CODVISH, Altt.
k PAllemande, 177.
k PAm^ricaine, 177t
k 1* er6ni4, 176.
k l^pagnole, 174.
k ritalienne, 175.
k la Boeano, 175.
balls k la Patricia, iHt
boiled, 178.
cakes, 178.
croquettes, 174.
fried, 178.
COBV.
k ritalienne, 498.
cresmed, 497.
fritters, 496.
green, 497.
pudding, 498.
mock oysters, 498i
succotash of com add LIfAA biazia,
497.
succotash of string beans, 497.
Cbab.
boUed, 187.
devilled, 188.
ragoflt, 187.
soft shell, k la maitre dlidtel, 118.
fried, 188.
CBoustfAbcs, FomiOATtoiri, ftto*
Border of orotltons, 528.
bread croiit<>ns, 527»
foundation, 686.
canap^ of bread, 527.
crust a la duchesse, 597.
foundations, 526.
rice dishes, 526.
boiled, Indian style, 490^
hoiniby, boiled, 528.
^ fried, 528.
600
INDEX.
CROUBTADXfl, FOUVDATIOVS, ITO.
Petites oroustades of rice, k la ParmeBan,
524.
of bread, 627.
rioe, boiled k PAllemande, 688.
rioe border, 686.
croquettes No. 1, 628.
No. 2, 628.
Milanaiae, 622.
timbalea k la finanoidre, 688.
plain, 622.
small, k la Portuguese, 686.
with apples, 622.
risotte k la Milanaise, 626.
small rioe oroustades k la Toulouse,
624.
CVOUXBKB.
k r Allemande, 608.
k la bechamel, 601.
frit4,500.
Baut4, 601.
stuffed, 601.
Page 393
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cheese koch k la VieiiiisiM, 681.
souffl4, 529.
straws, 581.
fondue au Parmesan, 680.
on toast, 580.
golden buck, 580.
petites caisses au fromage, 529.
ramequins, 531.
Welsh rarebit, 580.
CnioKXir, ETC.
Capon, roasted and filled, 388.
with bread filling, 898.
ohibken k la Baltimore, 860.
i la ordme, 965.
k la Creole, 85&
ila King, 888.
boiled with rioe, 964.
boned, 962.
casserole of, 968.
paprika, 969.
smothered, 970.
fried with hominy, 970l
cold, k la crdme, 889.
frit^ of cold boiled, 887.
cold mousse, 878.
cold silan curry of, 988, 688.
risotto of, 888 ; with oystsM, 887.
oroquettes, 881.
curry, 864.
Indian, 425.
epigram of, 874.
fillet k la Maltaise, 872.
k la Toulouse, 871.
how to preparo for QDt3P^68, WL
supreme, 871.
forcemeat, 878.
cream, 888.
border, 884.
fricassee, k PAllemimde, HL
k PAin^ricaine, 861.
de poulets k U ToqIoum, 865i
plain, 868.
with dumplings, 868.
with forc^mefit balls, 864.
legs, broiled, 890.
and joints k PAllemande, 89L
saut^, 878*
livers, k Pltaliennei 890,
broiled with bacon, 880L
IKDIX
599
CnozxN, STO.
Chicken liytfi ftowed, S8»«
old, roasted, S86.
how to cook, 865.
with drMBing, Sd$.
p&%, 981.
pillan k PEspegnole, 8M.
pot pie, 880.
potted, 868.
quenelles k PAUetnMide, 876»
ra^^^t, 875.
ngottant, 884.
f^ast8d,888.
with giblet, 887.
with bread dressing, 868.
with oyster forcemeat, 867.
•ant^, 859.
k THongroise, 8M<
souffle, 874.
spring, broiled, 877.
broiled European style, 877*
deviUed, 878.
ftied, No. 1, 879.
fried, No. 2, 879.
Hungarian style, I7&
in a chafing-dish, 589*
timbales, small, 881-884.
cream. No. 1, 884i
lazge, 876.
with rice, 864.
Claxs. Clam chowder, 55.
k PEspagnole, 127.
k la Qude, 588.
k la Maryland, 195, 888k
k la Newport, 126.
Brooklynaise, 126.
chops, 128.
croquettes, 188.
devilled, 125.
Mtter8,129.
on half-shell, 124.
patties, 128.
pepper roast, hot, 128.
pickled, 129.
pie, 127.
pourte of, 129.
roasted, 195.
soft-shell, fried, 196.
fried in batter, 19&
steamed, 127.
ConnsB, FllM«
k r AUemande, 17li
baked, 171.
boiled, 171.
whole, 170«
fillet of, au gratin, 170.
filed, 171.
tongue k I'Allemande, 174.
boiled, with black butter, 178.
boiled, irith pepper sattdC) 178.
fried, 178.
CODVISH, Altt.
k PAllemande, 177.
k PAm^ricaine, 177t
k 1* er6ni4, 176.
k l^pagnole, 174.
k ritalienne, 175.
k la Boeano, 175.
balls k la Patricia, iHt
boiled, 178.
cakes, 178.
croquettes, 174.
fried, 178.
COBV.
k ritalienne, 498.
cresmed, 497.
fritters, 496.
green, 497.
pudding, 498.
mock oysters, 498i
succotash of com add LIfAA biazia,
497.
succotash of string beans, 497.
Cbab.
boUed, 187.
devilled, 188.
ragoflt, 187.
soft shell, k la maitre dlidtel, 118.
fried, 188.
CBoustfAbcs, FomiOATtoiri, ftto*
Border of orotltons, 528.
bread croiit<>ns, 527»
foundation, 686.
canap^ of bread, 527.
crust a la duchesse, 597.
foundations, 526.
rice dishes, 526.
boiled, Indian style, 490^
hoiniby, boiled, 528.
^ fried, 528.
600
INDEX.
CROUBTADXfl, FOUVDATIOVS, ITO.
Petites oroustades of rice, k la ParmeBan,
524.
of bread, 627.
rioe, boiled k PAllemande, 688.
rioe border, 686.
croquettes No. 1, 628.
No. 2, 628.
Milanaiae, 622.
timbalea k la finanoidre, 688.
plain, 622.
small, k la Portuguese, 686.
with apples, 622.
risotte k la Milanaise, 626.
small rioe oroustades k la Toulouse,
624.
CVOUXBKB.
k r Allemande, 608.
k la bechamel, 601.
frit4,500.
Baut4, 601.
stuffed, 601.