Practical gastronomy and culinary dictionary

the Eomans and the art of, 16. ; an ancient sauce, 12 ; some famous Roman epicures, ib.; a culinary delicacy in 1509, 13 ; soups of the fifteenth cen- tury, ib.\ ancient tribes and their tastes, ib.; meals and fa- vourite dishes of the Romans, 14 ; culinary practices among the Normans, 14 sq. ; customs of ancient Britons and Anglo- Saxons, 16 sq. ; some famous French epicures, 17 ; an eighteenth century kitchen staff, 18 sq. ; books on cookery, 19, 21-24 ; progress of the art in various countries, 20 ; cu- rious advice to ladies and cliil- dren, 22 ; French and English cookery compared, 23 sqq. ; sumptuous feasts of the olden times, 27 sqq.; Massinger on the extravagance of our fore- fathers, 28 ; prices in the thirteenth century, ib. ; an '"amble pie," 29; the heroic days of feasting, ib.; the Duke of Weliington and cookery, ib. ; abnormal and diseased appe- tites, ZOsq,; an old Scotch " grace," 31 ; the tongue and the sense of taste, 32 sqq. See also England ; English cook- ery ; France, COOKERY in ; &c. Cookery, high-class and domestic — recent progress in high-class, 65 ; backward state of domes- tic, 66 ; the advantages of eflBcient cookery, 67 sqq. ; notes on boiling, 71 sqq. ; roasting, 74 sqq.; ste\ving, 76 sq. ; frying, 77 sqq. ; braising, 79 sq. ; broil- ing and grilling, 81 sq. ; salads and salad dressing, 82 sqq. ; vocabulary of terms used in 871-910 Coquilles 137,13a " Cordon bleu, le " .... 870 "Cordon rouge, le" . . . . 868 Cornets, &c., wiiipped creams for . 319 Crakovys 140 Creams (crcmes) .... 316 Ices(glaces) . . . 319-321 Whipped (cremes fouettees) for meringues, cornets, &c. , . 319 Cremes. See Creams Crepinettes ..... 137 Cromesquis 139 Croquettes 139 Croustades .... 136, 137 INDEX 919 CRU Page Cms de Bordeaux .... 84U Crus de Burgoyne (Burgnudy) . 840 Cucumbers (concombres) . 266, 267 Culinary dictiouary . 587, 588, H71 Telephone, 63 iq. Cussy, Marquis de, on the cook . 45 Darioles 140 Dessert 335-338 Biscuits, names of Swiss and French .... 336, 337 Fromages (cheeses) . . . 338 Piece:? montees .... 337 Dictionary, culinary . . 871-910 Dinde (turkey), entrees . , 217-220 Dionysius, his lines on the cook . 45 Dishes. See Made ; Savoury ; Side ; and Sweet dishes. Domestic cookery. See Cookery, High-class and domestic. Dressed fish, recipes . . . 45b Dressed vegetables, recipes . . 57i) Duck, a Roman delicacy . . 14 Entrees (canard entrees) . 212,213 Duckling (caneton), entrees . 214, 215 Dudley, the late Earl of, his fare for an Emperor ... 25 Eel (anguille) 109 Egg plants (aubergines) . . 259 Savouries (ceuf savoureux) 328-332 Elemfnlary methods caul rules . 354 Endive or chicory (chicoree) . . 264 England, confections on sale in (1569), 20 ; her taste for French dishes in tlie seventeenrh century, 20 ; style of laying the table in . . . " . . 470 English cookery, books on, 21 sqq. ; in Queen Elizabeth's reign, 23 ; Pope on, 24 ; Thackeray's lines on, 25 ; comparison of French and 26