k PAllemande, 458.
shaving, 464.
souifl^e, 459.
straws, 462.
stuffed, 468.
sweet, balls, 471.
boiled and baked, 471.
croquettes, 470.
North Carolina style, 4!71«
Viennoise, 468.
with paralej sauce, 468.
Saratoga chips, 462.
Poultry.
drawing, 858.
how to diooee, 857.
how to kill, 857.
PUKOHSS.
Eggnog, 584.
lemonade, extra fine, 584.
hot, 584.
May bowl, 585.
orange cardinal, 581.
pineapple cardinal, 581.
punch, brandy, 582b
champagne, 582.
•laret,582.
cold, hoi, 581.
cold cream, 582.
Eldorado, 583.
Feory de LoUi, 586.
fruit, 584.
80
PUNOHBS.
Gin, cold, 588.
hot, 580.
imperial ice, 579.
lemon, 581.
milk, 588.
hot, 588.
plain, 588.
with egg. No. 1, 588.
with eggy No. 2, 588^
orange, 581.
port wine, 582.
regent, 580.
frtdt punch, 579.
royal. No. 1, 580.
No. 2, 580.
rum, 580.
hot, 584.
sherry, 582.
strawberry, 581.
vanilla, 582.
whisky, hot, 584
PUBisS, KTO.
Chestnut, 514.
k TEspagnole, 614.
k la cr^me, 515.
saut^ in butter, 514
lentils, stewed, 514.
ofdriedpeaB,518.
Red Skappsb.
k la B^amaise, 208.
stuffed and baked, 208.
where found, etc, 207. •
B:ox, 525.
Salmon.
k la Bismarck, 187.
k la marinidre, 188.
k la Kichelieu, 182.
boiled, 180.
served cold, with Mayonnaise, 180^
broiled k r Arminius, 184
k PAm^ricaine, 184
in paper, 188.
with sauce B^amuse, 184
oAtelettes, 184
en papillottes, 184
grilU k la Periggueuz, 182.
how to truss and boil a whole flah, 179.
in aspic, 185.
608
IKDEZ.
Balmof.
mouseline, 181.
pickled, 18«.
preserved, 188.
smoked, 188.
salted, boiled, 187 ; broiled, 187.
smoked, broiled, 187.
where found, etc, 179.
Balmon Tbout.
k la B^amaise, 189.
k la creme, 189.
cooked in wine k PAllemande, 189.
where found, eto., 188.
with Mayonnaise, 189.
8ij.Fiooir.
k la ohasseur, 428.
k la finanoidro, 426.
k la Palermotaine, 427.
k la royale, 427.
k la Toulouse, No. 1, 428.
No. 2,426.
offish, 428.
of lobster, 427.
of oysters, 428.
Baitdwiobks and CAKAPiS.
Canai>^ aux ^creyisseB, 466^
d^anchovies, 465.
of herring, 456.
of lobster, 456.
of sardines, 454.
Lorenzo k la Filippini, 466.
sauce for, 454.
Bandwiohes, 464.
Baucis.
Anchovy, 102.
bechamel, 99.
k r Allemande, 99.
bordelaise, 90.
brown onion, 98.
butter, 101.
caper, 102.
celery, 101.
champagne, 94.
chestnut, 105.
Colbert, 98.
crab and lobster, 102.
cream, 99.
Cumberland, 97.
English bread, 95.
Bauobs.
English gooseberry, 96.
German cherry, 96.
Helgolander, 91.
Hollsndaise, fine, 90.
horBeradiah, 90.
lobster, 102.
Madeira, 97.
mushroom. No. 1, 96.
No. 2, 96.
mustard, k PAUemande, 108b
economical, 108.
olive, 94.
onion, 92.
oyster, 96.
Paprika, 108.
parsley, 101.
Polish, 94.
princess; #m flUet of beef 4 la prin(
raisin, 94.
sauce it PAllemande, 100.
k la dUble, 106.
k la flnancidre, 97.
k ritalienne, brown, 100.
white, 100.
k la Politaine, 97.
k la Stanley, 108.
k la Toulouse, 92.
k la venaison, 106.
au Salmis, 104.
B^amaise, 98.
de Gourmets, 96.
Hollsndaise, 91.
matelote, 92.
piquante, 91.
Poivrade, No. 1, 90.
No. 2, 104.
Bobert, 105.
shrimp, 102.
sirup, 98.
Spanish, 98.
supreme, 99.
tomato, k VAllemande, 94.
k la Fran^atse, 96.
truffle, 108.
velvot^, 98.
ViUeroi, 101.
white onion, 98.
Bavoks, Cold.
Benton, 109.
LVDS2C
609
Sauobs, Cold.
ChantiUy, 108.
•gg, 101.
for lettuce, 109.
English muBtard, how to mix, 109.
game, 109.
Qennan oream, for lettuce, 109.
herring, 108.
horMimdish, how to prepare, 110.
▼inegrette, with fine herba, 108.
Majonnaise, 110.
Page 398
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
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k PAllemande, 458.
shaving, 464.
souifl^e, 459.
straws, 462.
stuffed, 468.
sweet, balls, 471.
boiled and baked, 471.
croquettes, 470.
North Carolina style, 4!71«
Viennoise, 468.
with paralej sauce, 468.
Saratoga chips, 462.
Poultry.
drawing, 858.
how to diooee, 857.
how to kill, 857.
PUKOHSS.
Eggnog, 584.
lemonade, extra fine, 584.
hot, 584.
May bowl, 585.
orange cardinal, 581.
pineapple cardinal, 581.
punch, brandy, 582b
champagne, 582.
•laret,582.
cold, hoi, 581.
cold cream, 582.
Eldorado, 583.
Feory de LoUi, 586.
fruit, 584.
80
PUNOHBS.
Gin, cold, 588.
hot, 580.
imperial ice, 579.
lemon, 581.
milk, 588.
hot, 588.
plain, 588.
with egg. No. 1, 588.
with eggy No. 2, 588^
orange, 581.
port wine, 582.
regent, 580.
frtdt punch, 579.
royal. No. 1, 580.
No. 2, 580.
rum, 580.
hot, 584.
sherry, 582.
strawberry, 581.
vanilla, 582.
whisky, hot, 584
PUBisS, KTO.
Chestnut, 514.
k TEspagnole, 614.
k la cr^me, 515.
saut^ in butter, 514
lentils, stewed, 514.
ofdriedpeaB,518.
Red Skappsb.
k la B^amaise, 208.
stuffed and baked, 208.
where found, etc, 207. •
B:ox, 525.
Salmon.
k la Bismarck, 187.
k la marinidre, 188.
k la Kichelieu, 182.
boiled, 180.
served cold, with Mayonnaise, 180^
broiled k r Arminius, 184
k PAm^ricaine, 184
in paper, 188.
with sauce B^amuse, 184
oAtelettes, 184
en papillottes, 184
grilU k la Periggueuz, 182.
how to truss and boil a whole flah, 179.
in aspic, 185.
608
IKDEZ.
Balmof.
mouseline, 181.
pickled, 18«.
preserved, 188.
smoked, 188.
salted, boiled, 187 ; broiled, 187.
smoked, broiled, 187.
where found, etc, 179.
Balmon Tbout.
k la B^amaise, 189.
k la creme, 189.
cooked in wine k PAllemande, 189.
where found, eto., 188.
with Mayonnaise, 189.
8ij.Fiooir.
k la ohasseur, 428.
k la finanoidro, 426.
k la Palermotaine, 427.
k la royale, 427.
k la Toulouse, No. 1, 428.
No. 2,426.
offish, 428.
of lobster, 427.
of oysters, 428.
Baitdwiobks and CAKAPiS.
Canai>^ aux ^creyisseB, 466^
d^anchovies, 465.
of herring, 456.
of lobster, 456.
of sardines, 454.
Lorenzo k la Filippini, 466.
sauce for, 454.
Bandwiohes, 464.
Baucis.
Anchovy, 102.
bechamel, 99.
k r Allemande, 99.
bordelaise, 90.
brown onion, 98.
butter, 101.
caper, 102.
celery, 101.
champagne, 94.
chestnut, 105.
Colbert, 98.
crab and lobster, 102.
cream, 99.
Cumberland, 97.
English bread, 95.
Bauobs.
English gooseberry, 96.
German cherry, 96.
Helgolander, 91.
Hollsndaise, fine, 90.
horBeradiah, 90.
lobster, 102.
Madeira, 97.
mushroom. No. 1, 96.
No. 2, 96.
mustard, k PAUemande, 108b
economical, 108.
olive, 94.
onion, 92.
oyster, 96.
Paprika, 108.
parsley, 101.
Polish, 94.
princess; #m flUet of beef 4 la prin(
raisin, 94.
sauce it PAllemande, 100.
k la dUble, 106.
k la flnancidre, 97.
k ritalienne, brown, 100.
white, 100.
k la Politaine, 97.
k la Stanley, 108.
k la Toulouse, 92.
k la venaison, 106.
au Salmis, 104.
B^amaise, 98.
de Gourmets, 96.
Hollsndaise, 91.
matelote, 92.
piquante, 91.
Poivrade, No. 1, 90.
No. 2, 104.
Bobert, 105.
shrimp, 102.
sirup, 98.
Spanish, 98.
supreme, 99.
tomato, k VAllemande, 94.
k la Fran^atse, 96.
truffle, 108.
velvot^, 98.
ViUeroi, 101.
white onion, 98.
Bavoks, Cold.
Benton, 109.
LVDS2C
609
Sauobs, Cold.
ChantiUy, 108.
•gg, 101.
for lettuce, 109.
English muBtard, how to mix, 109.
game, 109.
Qennan oream, for lettuce, 109.
herring, 108.
horMimdish, how to prepare, 110.
▼inegrette, with fine herba, 108.
Majonnaise, 110.