fried, 189.
in batter, 189.
Oams.
Doe birds en canap^ 489.
Dog birds, broiled, 488.
602
ISTDBX
Gaxx.
Duck, oanvM-bsok, boUad, iSl.
roasted, 410.
with ourrant-jellj Mi9oa, 410.
mallard, roasted, 48S.
salmi of, 488.
redhead, boiled, 48S.
roasted, 481.
wild, 488.
Grouse, fillets of, 446.
roasted, 486.
Guinea hen, potted, 891.
roasted, 891.
Ham mouseline, 888.
Hare roasted a PAUemande, 461.
and rabbits, roasted, 460.
Partridge k la Soubise, 441.
Partridge, chartreuse of, 441
fillets of, k la sancroise, 446.
larded and roasted, 448.
or prairie-hen, roast, filled with dress-
ing, 486.
roasted, 441.
saut^, 444.
Pheasant, roasted, 484.
Prairie-hen, fiUedt 446.
fillets of, 446.
or partridge with oabbage, 448.
potted, 486.
roasted, 486,
Quail k la maitre d*h6tel, 488.
broiled, plain, 487.
in a chafing-dish, 688.
potted, served on canapes, 48T.
an toast, 488.
Babbits, civet of, 461.
hasenpfeffer of, 46t.
roasted, 46S.
Xed binds, potted, 489.
roasted, 489.
Snipe, English, roasted, 440.
Teal, broiled, 482.
roasted, 482.
salmi of, 482.
Venison, eivtt of, i la Frangaisa, 448.
cold roast, in aspic, 449.
garnished with aspio, 449.
leg of, in aspic, 449.
ragofit of, 44T.
aaddle of, roasted, k rAUemande, 447.
Gams.
Yeniaon, aaddl« of, with ovnmt jeUy,
446.
steak k la maitre d*h6t^ itt.
broiled, plain, 449.
with currant-jelly aaooe, 448,
Woodcock, broilod, 440.
roasted, 440.
GoosB.
Aspic de foie grns, 410.
Escalope de f^ grw k Id 3a4o>Mi ill*
k la dauphine, 411.
k la MMQtonon, 4U.
Ganseklein or Schwarzaanar, 40%
Goose k la Chipolata, 408,
k la St Marline, 406.
brais^e k la flamande, 40T.
pickled, 408.
roasted with apple drawing* 40A>
with obaatnut dreaaing, 406,
with potato dresaiag, 404.
with raisin dressing, 406,
P&t^ froid de foie gras, 409.
Petites bouch^es de f(He gram 4^^
caisses de foie gras, 411
Haddock.
k ritalienne, 206^
baked, 207.
Btufi'ed, 206.
boiled, 207.
dried, 207.
fillet k la maitre dlidtal, 906.
k la Normande, 206.
k la Tartare Allemand^, 906i
where found, etc, 906.
Halibut.
k la maitre dlidtel, 166. •
k la Tartare, 167.
boiled, 167.
croquilles de poiaaOAt ^9^
in Mayonnwae, 167.
Hbbbxno.
a lltalienne, 162.
auz fines herbes, 168.
faroi, 166.
fried, 167.
mariniira, 168.
rolls, 168,
salad« 167«
INDEX.
603
Huomre.
Salt, fried, 107.
broiled, 167.
with MayonnaiBe, 167.
KlNQFISH.
au gratin, 205.
fillets k la Tartare, 905.
where found, eta, 204.
Lamb.
Haricot de xnouton, 807.
Lamb k la Milanaise, 807.
breast of, 804.
orown of lamb, 804.
ohopa, broiled, 811.
fried, 811.
Epigram of, 811.
i la Villeroi, 812.
k I'Allemande, 807.
broiled, 807.
hakel-lammels, 809.
haslet, braised, 809.
ragotit, 808.
leg of, boiled, 805.
boiled with pork, 801.
braised k PAllemande, 801.
braised k la Polonaise, 801.
ragout, 806.
roast a PAshwarden, 802.
k la Bade, 808.
plain, 802.
with mint sauce, 802.
roasted forequarters, 808.
shoulder of, braised, 800.
braised k lltalienne, 800.
stuffed, 804.
stew, 805.
k PAllemande, 805.
with dumplings, 805.
tongue a PAllemande, 810.
ii la jardiniere, 810.
k la Tortonia, 811.
broiled, 811.
trotterp, boiled, 810.
Spring lamb stew, 806.
LsrruoB.
Stuffed, 508.
LOBSTXB.
k la citizen, 184
i la ordme, 188.
LOBSRB.
Page 395
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
fried, 189. in batter, 189. Oams.
Doe birds en canapé, 489.
Dog birds, broiled, 488.
INDEX
Game. Duck, canvas-back, boiled, 481. roasted, 410. with currant-jelly sauce, 410.
mallard, roasted, 48S. salmi of, 488.
redhead, boiled, 48S. roasted, 481.
wild, 488. Grouse, fillets of, 446.
roasted, 486. Guinea hen, potted, 891.
roasted, 891. Ham mouseline, 888. Hare roasted a PAUemande, 461.
and rabbits, roasted, 460. Partridge à la Soubise, 441. Partridge, chartreuse of, 441.
fillets of, à la sancroise, 446.
larded and roasted, 448.
or prairie-hen, roast, filled with dressing, 486.
roasted, 441.
sauté, 444. Pheasant, roasted, 484. Prairie-hen, filled, 446.
fillets of, 446.
or partridge with oabbage, 448.
potted, 486.
roasted, 486, Quail à la maître d'hôtel, 488.
broiled, plain, 487.
in a chafing-dish, 488.
potted, served on canapes, 48T.
on toast, 488. Babbits, civet of, 461.
hasenpfeffer of, 46t.
roasted, 46S. Red birds, potted, 489.
roasted, 489. Snipe, English, roasted, 440. Teal, broiled, 482.
roasted, 482.
salmi of, 482. Venison, civet of, à la Française, 448.
cold roast, in aspic, 449.
garnished with aspio, 449.
leg of, in aspic, 449.
ragofit of, 44T.
saddle of, roasted, à l'Allemande, 447.
Game. Venison, saddle of, with currant jelly, steak à la maître d'hôtel, 449.
broiled, plain, 449. with currant-jelly sauce, 448. Woodcock, broilod, 440. roasted, 440. Goose. Aspic de foie grns, 410. Escalope de foie gras à la Soubise, à la dauphine, 411.
à la Montmorency, 411. Ganseklein or Schwarzauer, 409. Goose à la Chipolata, 408. à la Sainte-Martine, 406. braisée à la flamande, 407. pickled, 408.
roasted with apple dressing, 405. with chestnut dressing, 406. with potato dresaiag, 404. with raisin dressing, 406, Pâté froid de foie gras, 409. Petites bouchées de foie gras, 411.
Haddock.
à l'italienne, 206.
baked, 207. Stuffed, 206.
boiled, 207.
dried, 207.
fillet à la maître d'hôtel, 206. à la Normande, 206. à la Tartare Allemande, 206.
where found, etc., 206. Halibut.
à la maître d'hôtel, 166. •
à la Tartare, 167.
boiled, 167.
croquilles de poisson, 169.
in Mayonnaise, 167. Herring.
à l'italienne, 162.
aux fines herbes, 168.
faroi, 166.
fried, 167.
mariniira, 168.
rolls, 168,
salade, 167.
Huître. Salt, fried, 167. broiled, 167. with Mayonnaise, 167.
Kingfish.
au gratin, 205.
fillets à la Tartare, 205.
where found, etc., 204.
Lamb. Haricot de mouton, 307. Lamb à la Milanaise, 307. breast of, 304. crown of lamb, 304. chops, broiled, 311.
fried, 311. Epigram of, 311.
à la Villeroi, 312.
à l'Allemande, 307.
broiled, 307. hakel-lammels, 309. haslet, braised, 309.
ragout, 308. leg of, boiled, 305.
boiled with pork, 301.
braised à l'Allemande, 301.
braised à la Polonaise, 301. ragout, 306. roast à l'Ashwardenne, 302.
à la Bade, 308.
plain, 302.
with mint sauce, 302. roasted forequarters, 308. shoulder of, braised, 300.
braised à l'italienne, 300.
stuffed, 304. stew, 305.
à l'Allemande, 305.
with dumplings, 305. tongue à l'Allemande, 310.
à la jardiniaire, 310.
à la Tortonia, 311.
broiled, 311. trotters, boiled, 310. Spring lamb stew, 306.
Lettuce. Stuffed, 508.
LOBSTXB.
à la citron, 184. à la crème, 188.
LOBSRB.