Practical gastronomy and culinary dictionary

268 Haricots verts (French beans) , 268 Jets de houblons (hop sprigs) 269 Laitues (lettuces) 269 LentUles (lentUs) 269 Macedoine de .... 269 Navets (turnips) .... 269 Pommes de terre (potatoes) 270-280 Salsifis (salsifits) .... 280 Tomates ( tomatoes) . . 280-282 Topinambours (Jerusalem arti- chokes) . . . .282 -283 Truffles .... 28^-284 Lentils (lentUIes) .... 269 Lettuce (laitues) .... 269 Limande (hurt) .... 116 Lobster (homard) .... 115 Lytton, Earl of. See Meredith, OWEX. Macedoine de legumes (mixed vegetables) . . . 269, 270 Mackerel (maquereaux) . , . 116 Maria, wife of Louis XV., and the art of cookery .... 17 Marin on the science of cookery . 19 Massinger on the extravagance of our forefathers .... 28 Maxims, Brillat-Savarin's gastro- nomical, 54, sq.; for the kitchen, 57 sq. Savouries .... 322, 323 Menu, translating the . . .836 MEN Page Menu compiler . . . 87-338 Entrees, agneau (lamb) . 183-194 Entrees, boeuf (beef) . . 169-183 Entrees, froides (cold) . 144-147 Entries, gibier (game) . 237-250 Entries, leg^res (light) . 135-143 Entries, mouton (mutton) . 194-206 Entrees, pore (pork) . . 206-211 Entrees, veau (veal) . . 148-168 Entrees, volaille (poultry) . 212-237 Entremets de douceur (sweet dishes) .... 305-322 Entremets savoureux, &c. (sa- voury dishes, &c,) . . 322-334 Fish (poissons) . . . 109-126 Fruits, sour, salads (salade de fruits au viuaigi-e) . . . 289 Hors d'oeuvres (plain side- dishes) .... 89-91 Hors d'oeuvres chauds (hot side- dishes) .... 135-143 Hors d'oeuvres froids et mets divers (prepared side-dishes) 92-94 Legumes (vegetables) . . 255-284 Legumes confits au vinaigre (vegetable pickles) . . . 289 Poissons (fish) . . . 109-126 Potages (soups) . . . 95-109 Releves (removes) . . 126-135 Rotis (roasts) . . . 250-255 Salades (salads) . . . 284-288 De fruits au vinaigre (sour fruit salads) . . . .289 Sauces 290-304 Sauces and forcemeats, recipes . 420 Savoury dishes, &c. (entremets savoureux, &c.) . . 322-334 Savouries, recipes , . . .646 Side-dishes, hot (hors d'oeuvres chauds) 135-143 Side-dishes, plain (hors d'oeuvres froids) .... 89-91 Side-dishes, prepared cold (hors d'oeuvres froids et mets divers)92-94 Soups (potages) . . . 95-109 Jiecipes 3S9 Sweet dishes (entremets de dou- ceur) 305-322 Vegetable pickles (legumes con- fits au vinaigre) . . . 289 Vegetables (legumes) . . 255-284 Menus (bills of fare) and their compilation .... 703 First use of (1541) . . .705 Lines on how to prepare a menu 704 Early menu cards described, ib. The importance of a good menu 706-710 The modern menu, 706 sq. 922 PEACTICAL GASTRONOMY MEN Menus (bills of fare) — cont. Page Classical quotatious for . 479-484 Direci/ions regarding the com- position of, 707 sqq. Whit to avoid . . . .709 Menus of luncheons, dinners, and