Practical household cookery

30 Citizen Style Country Style . 90 Another 31 93 Dominicaine . 87 SOUP, Artois . 62 Gratin . . . . Asparagus, Clear . 33 Italian Style 89 Beef-tea . . . . X48 Milanaise . - 94 Beer and Wine . 128 Monglas • . . , 85 Bread and Raspings . 140 Napolitaine Piuermo . . . . 91 Brunoise . . . . "7 83 Cabbage . . . . 34 Plain 81 Milanaise . 35 Beine • . . . 84 Calfs TaU, Indian . 133 BEHABES on, and Paste < )f Chantilly • . . . 49 all Descriptions, and how i iO Clermont 4 . , , 47 Cook it, p«ige 49 Cock a Leekie . 135 Sarde . . . . 82 Cond^ . . . . 23 Dawn . . . . 77 Soup, Manor-Houso . 39 Egg 60 Minestrone 106 Poached Styrienne 131 Mock-Turtle 65 Another 13a Modena . . . . 54 Endive . . . . 46 Kavarin . . . . 6i 437 438 INDEX. « No. No. Soup, Now Carrot . . 41 Soup, Bice, and Chesnuts . 104 Onion Lyonnaise Onion Maigre . . 78 Flour . . . . 146 79 k la Fran^aise 117 Ox-tAiL . 66 au Gratiu . 120 Oyster • 127 Rice and Milk . 122 Fap k la Keine . . »39 and Pheasant . . 119 Simple . . 138 with Plain Broth . 102 Paite with Broth or Milk • H7 with Potatoes . . 104 Suup. Green Pea 40 Remarks on, page 61 Pearl-Barley . 126 and Vegetables . . 105 Puleiita Napolitaine lOZ Risotto k la Chasseur III Pi^montaise 100 k la Genoise . '25 Soup, Polish . 22 & ritalienne 109 Polonaise . • 134 Another 1X0 Potato Floor . . 144 Housewife Style 121 Potato, Swiss . . . 76 Milanaiae . . 108 Pur^ of Crayfish Bisaue of Orayfis Puree of Chicken . or Pi^montaise 107 h . 123 Puniastowsky . . "S . 64 Portugaise . . "3 Crecy . . 24 Spanish Style . 112 Frog . . 28 k la Turque . 114 Game . . . 64 Soup k 1 i Romaine . . 56 Green Peas. • SO k la Rossini 59 I.entils . • Sa Sago .... 142 Potatoes and CIi< 3vvil . 55 Semolina . •45 k la Keine . . . 61 Sheep's Head . 80 Turnips • 37 Sorrel, Clear 44 White Haricot B «au8. 53 Sorrel, Thick . 45 Quenelles of Chicken . 72 Spring . . . . »S of Game . 72 Stock, Family . . . . 3 German . 74 for Gravy and S^iunes 4 Potatoes . • 71 Ordinary . . . . I k la Reine • 75 Soup, Sturgeon Tagliatelli k la Chasseur . . 129 of Rice . 69 . 96 of Vegetables . 70 k la Genoise 96a Venitienne . • 73 Housewife Style • 95 liavioli k lltalienne • 97 Soup, Tapioca . M3 A la Romaine . . 98 Tripe Milanaise . 55 nice, Boiled for Stewed I Vuit . 848 TumiiM . . . . 36 Soup, Rice, and Cabbage , . 103 Velout^ . . 141 and Cream Cbasi war . 118 Venitienne 57 and Cream ReaU . u6 INDEX OF SAUCES, BUTTER, AND ESSENCES. ■H- fiAXTCK, Allemande . Apple Bdohamel , Another Blanquette Butter for ABparagus . Anchovy Cayenne and Ourry Clarified Cmyfish or Lobster Horse-radish Maltre d*Hdtel . Melted Montpellier Noir or Brown • Perigord Rayigote Truffle and Ketchup Bread Caper • Cucumber . Devilled . Egg . Espagnole . Another Edsenoe of Anchovies Chicken Fuh . Game Mushrooms Truffles . S;iuce, Fennel . Financidre . Genoise Gherkin . Gooseberry Hare • No. 156 181 154 15s 178 157 S16 161 168 z6o 169 i6S 226 176 163 164 167 162 z66 177 183 193 203 201 182 174 173 ^75 172 171 170 194 187 207 192 180 200 Sauce, Hollandaise or Dutch Horse-radish Cold . Indian Italian