Onion and lettuce .... 435 Peppers . . 437 Potato 433 Salsify 437 Spinach 436 GARNISHES. Anchovy force-meat .... 454 Aspic jelly 458 Bread, Boston brown, fried . . 443 Bread, crisped 443 Bread, fried 442 Bread, toasted 444 Chicken, essence of .... 460 Chicken force-meat balls . . 445 Chicken-liver force-meat . . . 452 Chicken quenelles 455 Chicken ragout 457 Crackers, crisped 443 Egg balls 444 Essence of chicken .... 460 Financiere ragout 456 Fish, garnishes for .... 440 Fish force-meat 454 FORCE-MEAT 450 Force-meat, anchovy .... 454 Force-meat, chicken-liver . . 452 Force-meat, fish 454 Force-meat, game 454 Force-meat, oyster 454 ! Force-meat, veal 453 | Game force-meat 454 Game, ragout of 457 Glaze 459 Marinade 459 Marinade, cooked 460 Marinade, raw ...... 460 Oyster force-meat 454 j Potato border 450 Profiteroles 445 Pur^e a la Bretonne .... 449 Pure"e of cauliflower .... 447 Pure"e of chestnuts 449 Pure'e of spinach 448 Pure'e of tomatoes 448 Purees of vegetables .... 447 Ragout, chicken 457 Ragout, financiere 456 Ragout of game 457 Rice border 449 Royal custard 444 Veal force-meat 453 Vegetables, combinations of . 446 MEAT AND FISH SAUCES. INTRODUCTION 462 Allemand 471 Anchovy 477 Anchovy butter 478 Asparagus ...... 475 Bearnaise 472 Bechamel yellow 470 Bread 482 Breton 481 Brown 467 Brown, clear 468 Brown, for fish 468 Butter 482 Caper 487 Chateaubriand 464 Chestnut brown .... 474 Chestnut white 474 Claret 485 Cranberry 488 Cranberry jelly 488 Cream . * 482 Currant jelly 485 Dutch . 471 Duxelles 465 Egg 482 Financiere 464 Hollandaise 472 Horseradish ..485 Lobster 476 Lob&ter butter 478 INDEX. 955 MEAT AND FISH SAUCES. — Continued. Madeira 465 Matelote 484 Mint 488 Mushroom brown 465 Mushroom, simple 466 Mushroom white 466 Mustard cream 484 Mustard, hot 484 Olive brown 465 Orange 486 Oyster 475 Parsley 487 Piquant 486 Poulette . 470 Page Ravigote 473 Ravigote butter 473 Remoulade 480 Shrimp 477 Shrimp butter 478 Simple, for poultry .... 468 Soubise . . 481 Spanish 463 Supreme 466 Tartar butter 480 Tartar green 479 Tomato 483 Venison 465 White . . . . 4i9 VEGETABLES. INTRODUCTION 489 Best if cooked soon after pick- ing 490 Neglect to gather soon enough 489 Points to be remembered . . 490 When vegetables may be ap- propriately used . . . 492 Classification 496 With beefsteak .... 494 With corned beef ... 494 With fish 493 With mutton and lamb . 494 With pork 495 With poultry and game . 495 With roast feef .... 493 With veal 495 A la jardiniere 528 Artichoke bottoms with Hol- landaise sauce 535 Artichoke, French 532 Artichoke quarters with Dutch sauce 534 Artichokes, stuffed .... 534 Asparagus, boiled 515 Asparagus points 515 Asparagus with eggs .... 515 Beans, baked 543 Beans, stewed 545 Brussels sprouts in cream sauce 523 Brussels sprouts saute . . . 523 Cabbage, creamed 521 Cabbage, escaloped .... 522 Cabbage, stewed 522 Carrots, stewed 510 Carrots with cream sauce . . 509 Cauliflower 520 Cauliflower, escaloped ... 521 Corn and tomatoes, escaloped . 520 Corn, canned 518 Corn, green, boiled . . 518 Corn, green, in cream . 518 Cucumbers, stuffed . . 531 Cucumbers, wilted . . 530 Curry of vegetables . . 529

AI-modernized reading of the original text

Onion and lettuce .... 435 Peppers . . 437 Potato 433 Salsify 437 Spinach 436 Anchovy force-meat .... 454 Aspic jelly 458 Bread, Boston brown, fried . . 443 Bread, crisped 443 Bread, fried 442 Bread, toasted 444 Chicken, essence of .... 460 Chicken force-meat balls . . 445 Chicken-liver force-meat . . . 452 Chicken quenelles 455 Chicken ragout 457 Crackers, crisped 443 Egg balls 444 Essence of chicken .... 460 Financiere ragout 456 Fish, garnishes for .... 440 Fish force-meat 454 FORCE-MEAT 450 Force-meat, anchovy .... 454 Force-meat, chicken-liver . . 452 Force-meat, fish 454 Force-meat, game 454 Force-meat, oyster 454 ! Force-meat, veal 453 | Game force-meat 454 Game, ragout of 457 Glaze 459 Marinade 459 Marinade, cooked 460 Marinade, raw ...... 460 Oyster force-meat 454 j Potato border 450 Profiteroles 445 Pur^e a la Bretonne .... 449 Pure"e of cauliflower .... 447 Pure"e of chestnuts 449 Pure'e of spinach 448 Pure'e of tomatoes 448 Purees of vegetables .... 447 Ragout, chicken 457 Ragout, financiere 456 Ragout of game 457 Rice border 449 Royal custard 444 Veal force-meat 453 Vegetables, combinations of . 446 Allemand 471 Anchovy 477 Anchovy butter 478 Asparagus ...... 475 Bearnaise 472 Bechamel yellow 470 Bread 482 Breton 481 Brown 467 Brown, clear 468 Brown, for fish 468 Butter 482 Caper 487 Chateaubriand 464 Chestnut brown .... 474 Chestnut white 474 Claret 485 Cranberry 488 Cranberry jelly 488 Cream . * 482 Currant jelly 485 Dutch . 471 Duxelles 465 Egg 482 Financiere 464 Hollandaise 472 Horseradish ..485 Lobster 476 Lob&ter butter 478 MEAT AND FISH SAUCES. — Continued. Madeira 465 Matelote 484 Mint 488 Mushroom brown 465 Mushroom, simple 466 Mushroom white 466 Mustard cream 484 Mustard, hot 484 Olive brown 465 Orange 486 Oyster 475 Parsley 487 Piquant 486 Poulette . 470 Page Ravigote 473 Ravigote butter 473 Remoulade 480 Shrimp 477 Shrimp butter 478 Simple, for poultry .... 468 Soubise . . 481 Spanish 463 Supreme 466 Tartar butter 480 Tartar green 479 Tomato 483 Venison 465 White . . . . 4i9 Best if cooked soon after picking 490 Neglect to gather soon enough 489 Points to be remembered . . 490 When vegetables may be appropriately used . . . 492 Classification 496 With beefsteak .... 494 With corned beef ... 494 With fish 493 With mutton and lamb . 494 With pork 495 With poultry and game . 495 With roast feef .... 493 With veal 495 A la jardiniere 528 Artichoke bottoms with Hollandaise sauce 535 Artichoke, French 532 Artichoke quarters with Dutch sauce 534 Artichokes, stuffed .... 534 Asparagus, boiled 515 Asparagus points 515 Asparagus with eggs .... 515 Beans, baked 543 Beans, stewed 545 Brussels sprouts in cream sauce 523 Brussels sprouts saute . . . 523 Cabbage, creamed 521 Cabbage, escaloped .... 522 Cabbage, stewed 522 Carrots, stewed 510 Carrots with cream sauce . . 509 Cauliflower 520 Cauliflower, escaloped ... 521 Corn and tomatoes, escaloped . 520 Corn, canned 518 Corn, green, boiled . . 518 Corn, green, in cream . 518 Cucumbers, stuffed . . 531 Cucumbers, wilted . . 530 Curry of vegetables . . 529

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