Practical gastronomy and culinary dictionary

Friandines 140 Fritters, &c. (beignets, &c.) . 313, 314 Fromages (cheeses) . . . .338 Savoureux 334 Water-ices (glaces de fruits) 321, 322 Fruits, stewed (compotes de fruits) 316, 317 With rice, crusts, &c. (fruits au riz, croutes, &c.) . . 314-316 Frying, notes on . . . 77-79 Game entrees (gibier entrees) 237-250 Four-footed .... 245-250 Wild poultry (volaille sauvage) 237-244 Game removes, &c. (gibier releves, &c.) 134, 135 \ . 252 444-454 . 12 an j 52-54 309, 310 ! 317, 318 j . 477 Game (gibier) roasts Garnitures and decorations Garum, a Roman sauce . Gastronomy in the foi'm of aphorism .... Gateaux (cakes) Gelees, &c. (jellies, &c.) . German wines, note on . List of, ih. Gibier entrees (game entrees) Quadrupede 237-250 245-250 KIT Gibier entrees — cont. Page Volaille sauvage (wild poultry) . . . 237-244 Relev6s, &c, (game removes, &c.) 134, 135 Rotis (game roasts) . . . 252 Glaces, cremes (ices, creams) . 319-321 De fruits (fruit water-ices) 321-322 Glasse, Mrs., on the art of boiling . 72 Groose, a Roman delicacy . . 14 Entrees (oie entrees) . . 220-222 " Goose, sauce for the," recipe for . 49 Grace, a curious Scotch ... 31 GrayUng (ombre) .... 118 Greek wines (vins grecs) . . 842 Grilling, notes on . . . 81, 82 Haddocks, fresh (aigrefln, mer- luche) .... 109, 117 Hareng (herring) . . . .114 Haricot beans, white (haricots blancs) 268 Haricots verts (French beans) 268, 269 Hazlitt, W. Carew, on the Roman clergy and the culinary art . 12 Henry, Duke of Brunswick (1541), originator of the menu card . 705 Herring (hareng) .... 114 Hints on carving .... 571 Hog barbecued .... 20 Homard (lobster) .... 115 Hop sprigs (jets de houblons) . 269 Hors d'oeuvres, classical quotations for 844 Chauds (hot side-dishes) . 135-143 Froids et mets divers (prepared side-dishes, cold) . . 92-94 Recipes 375 Simples (plain side-dishes) . 89-91 Houblons, jets de (hop sprigs), . 269 Huitres (oysters) .... 115 Ices, creams (glaces, cremes) 319-321 Ices, 7'ecipes .... 639-645 Indian pillaw 142 Italy and the culinary art . . 20 Jellies, &c. (gelees, &c.) . 317, 318 Jerusalem artichokes (topiuam- bours) .... 282, 283 Kitchen, an eighteenth century kitchen staff, 18 sq.; early use of the word kitchen, 47 ; Aristotle, Spenser, Chaucer, and Shakspeare on the, 48 ; maxims for the ... 58 INDEX 921 LAI Page Laitues (lettuces) . . . .269 Lamb entr6es (agneau entrees) 183-194 RemoTes, &c. (agneau relevfe) 130, 131 Roasts (agneau rotis) . • . 251 Lamprey (lamproie) . . . 116 Legume savoui-eux (vegetable savouries) . . . 325-327 Legumes (vegetables) . . 255-284 Artichauts (artichokes) . 255-257 Asperges (asparagus) . . 257-259 Aubergines {egg plants) . . 259 Cardons (cardoous) . • . 259 Garottes (carrots) . . . 260 Celeri (celery) . . .261, 262 Celeriac (celery knobs) . . 266 C^pes 262 Champignons (mushrooms) 262, 263 Chicor^e (chicorv or endive) . 264 Choux, &c. (cabbages, &c.) 264, 265 Coufits au vinaigre . . . 289 Concombres (cucumbers) . 266, 267 Epinards (spinach) 267 Feves de marais ( broad beans) . 268 Haricots blaucs (white haricot beans)