Cauliflower, pure*e of .... 144 Chestnut 158 Chicken .129 Chicken gombo 130 Clam . . 162 Clam chowder 160 Clam chowder, Danbury . . . 161 Clam, Wadsworth 163 Clams, bisque of 164 Clams, cream of 163 Clear soups 105 Cleared, how soups are ... 106 Consomme* 116 Consomme* a la royale. (See ." Royal custard " in chapter on " Garnishes.") Consomme, chicken .... 118 948 INDEX. SOUPS. — Continued. Pa^e Consomme, simple 117 Consomme" with asparagus tops 120 Consomme" with barley . . . 119 Consomme with force-meat balls 119 * Consomme" with green peas . . 120 Consomme with macaroni . 119 Consomme" with poached eggs 120 Consomme" with protiteroles . 119 Consomme with quenelles . 120 Consomme with rice . . . 118 Corn 157 Crab and tomato bisque . . 164 Crab bisque 165 Cream of artichoke . . . 152 Cream of barley .... 149 Cream of bread 149 Cream of cauliflower . . . 147 Cream of clams 163 Cream of macaroni .... 147 Cream of rice 148 Cream of sago 149 Cream of tapioca 149 Fish chowder 159 Garbure a la printaniere . . . 137 Green corn and tomato . . . 141 Grouse, puree of 156 Imperial 153 Julienne 121 Lobster bisque 166 Macaroni and tomato .... 142 Macaroni, Cream of . . . . 147 Mock turtle 127 Mutton, bisque of . . . . 145 Noodle 151 Normandy 137 Notes, miscellaneous .... 113 Okra 132 Okra and rice 132 Oyster .168 Oyster gombo ....... 131 Oysters, bisque of 167 Page Palestine 153 Pea 134 Pea, green 135 Potato 157 Poulette 150 Poultry for stock 110 Puree of carrots 140 Pure"e of cauliflower .... 144 Pure"e of grouse 156 Pure"e of spinach 144 Pure"e of tomatoes 143 Puree, Scotch 133 Remnants of meat, value of . . 107 Rice and milk 150 Rice and tomato 142 Rice, cream of 148 Sago 126 Sago and milk 150 Sago, cream of 149 Scotch broth 146 Scotch puree 133 Sorrel 136 Spaghetti 129 Spinach, puree of 144 Spring 139 St. Germain 134 Stock 108 Stock, beef for 109 Stock made with shin of beef . 113 Stock, materials for .... 105 Stock, meats for Ill Stock, poultry for 110 Stock, simplest way of making 104 Tapioca and milk 150 Tapioca, cream of 149 Thickening for soups .... Ill Tomato 141 Tomatoes, puree of .... 143 Turkey 129 Velvet 155 FISH. Bass Bass, fillet of, breaded . Bass, striped, boiled . . Black bass, boiled . . . , Black fish, fillet of, breaded Bluefish Cakes, fish Clams, roast Clams, stewed .... Codfish cutlets .... Crabs, baked . . . .. , , 180 191 191 191 191 180 202 219 220 195 Crabs baked in bell peppers . Crabs, broiled s«fg$hell • • Crabs, deviled '/ if. . . . Crabs, fried soft-shell . • • Crabs, soft-shell . . . . Croquettes, fish Escaloped fish FISH Boiling • 227 223 223 222 222 203 196 170 170 Flavor, strong, how to renuwe 170 Fillet, how to 172 INDEX. 949 FISH. — Continued. 188 203 180 195 183 187 186 181 181 18-3 184 182 185 184 191 202 202 191 224 226 224 224 Page Rechauffe. 197 Serve, how to ...... 172 Flounder, fillets of, au gratin . 189 Flounder, fillets of, baked in wine 189 Flounder, fillets of, breaded . 191 Flounder, fried 190 Flounder, turbans of, breaded . 187 Flounder, turbans of, with anchovies Frogs' legs, fried . . . Haddock ...... Haddock a la creme

AI-modernized reading of the original text

Cauliflower, pure*e of .... 144 Chestnut 158 Chicken .129 Chicken gombo 130 Clam . . 162 Clam chowder 160 Clam chowder, Danbury . . . 161 Clam, Wadsworth 163 Clams, bisque of 164 Clams, cream of 163 Clear soups 105 Cleared, how soups are ... 106 Consomme* 116 Consomme* a la royale. (See ." Royal custard " in chapter on " Garnishes.") Consomme, chicken .... 118 SOUPS. — Continued. Pa^e Consomme, simple 117 Consomme" with asparagus tops 120 Consomme" with barley . . . 119 Consomme with force-meat balls 119 * Consomme" with green peas . . 120 Consomme with macaroni . 119 Consomme" with poached eggs 120 Consomme" with protiteroles . 119 Consomme with quenelles . 120 Consomme with rice . . . 118 Corn 157 Crab and tomato bisque . . 164 Crab bisque 165 Cream of artichoke . . . 152 Cream of barley .... 149 Cream of bread 149 Cream of cauliflower . . . 147 Cream of clams 163 Cream of macaroni .... 147 Cream of rice 148 Cream of sago 149 Cream of tapioca 149 Fish chowder 159 Garbure a la printaniere . . . 137 Green corn and tomato . . . 141 Grouse, puree of 156 Imperial 153 Julienne 121 Lobster bisque 166 Macaroni and tomato .... 142 Macaroni, Cream of . . . . 147 Mock turtle 127 Mutton, bisque of . . . . 145 Noodle 151 Normandy 137 Notes, miscellaneous .... 113 Okra 132 Okra and rice 132 Oyster .168 Oyster gombo ....... 131 Oysters, bisque of 167 Page Palestine 153 Pea 134 Pea, green 135 Potato 157 Poulette 150 Poultry for stock 110 Puree of carrots 140 Pure"e of cauliflower .... 144 Pure"e of grouse 156 Pure"e of spinach 144 Pure"e of tomatoes 143 Puree, Scotch 133 Remnants of meat, value of . . 107 Rice and milk 150 Rice and tomato 142 Rice, cream of 148 Sago 126 Sago and milk 150 Sago, cream of 149 Scotch broth 146 Scotch puree 133 Sorrel 136 Spaghetti 129 Spinach, puree of 144 Spring 139 St. Germain 134 Stock 108 Stock, beef for 109 Stock made with shin of beef . 113 Stock, materials for .... 105 Stock, meats for Ill Stock, poultry for 110 Stock, simplest way of making 104 Tapioca and milk 150 Tapioca, cream of 149 Thickening for soups .... Ill Tomato 141 Tomatoes, puree of .... 143 Turkey 129 Velvet 155 Bass Bass, fillet of, breaded . Bass, striped, boiled . . Black bass, boiled . . . , Black fish, fillet of, breaded Bluefish Cakes, fish Clams, roast Clams, stewed .... Codfish cutlets .... Crabs, baked . . . .. , , Crabs baked in bell peppers . Crabs, broiled s«fg$hell • • Crabs, deviled '/ if. . . . Crabs, fried soft-shell . • • Crabs, soft-shell . . . . Croquettes, fish Escaloped fish Boiling • Flavor, strong, how to renuwe 170 Fillet, how to 172 FISH. — Continued. 18-3 Page Rechauffe. 197 Serve, how to ...... 172 Flounder, fillets of, au gratin . 189 Flounder, fillets of, baked in wine 189 Flounder, fillets of, breaded . 191 Flounder, fried 190 Flounder, turbans of, breaded . 187 Flounder, turbans of, with anchovies Frogs' legs, fried . . . Haddock ...... Haddock a la creme

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