697
of Aromatic Herbs, page ii
c
Game, Boast .
. 673
Brains, Calf's, Fried
330
Pudding, Broiled
. 366
Omelet
264
BIano-mang6r, Almond .
. 861
Ox, Montpellier Butter
Napolitaine
Boebuck ....
. 36s
Bhinquette Sauce .
Veal ....
. 178
. 364
. 524
583
Boar Cutlets, English Style
. 574
Braized Beef, k la Mode .
506
Espagnole .
. 575
Citizen Style .
. 503
Sarde .
. 573
Milanaise .
« 504
Head, Stuffed .
576
Napolitaine
503
Bemarks on Wild, page 27^
)
Ciib1)age for Garnish .
29s
Boiled Beef, Countryman Styl<
J 383
Calf's Liver Genoise .
. 373
Brisket of, Ecarlate ,
. 502
Capon Milanaise
. 632
Bound of. English Style
. SOI
Duck with Cabbage .
• 637
Brill
403
Green Peas
634
Capon with Bice
. 630
Olives
. 636
Ca|>on with Tarragon
. 631
Ham with Stewed Peas
• 571
Chicken with Bice .
619
Kid ....
► 557
with Bock- salt .
. 618
Mutton Cutlets Jardini^e
54'
with Tarragon .
617
Pompadour
540
Cod, Oyster Sauce .
. 405
Soubise
. 539
Ci-abs
477
Leg of, Bretone .
. 550
Crawfish .
477
Partridges Perigueux
669
Eggs ....
. 240
Pig's Liver
371
Haddock. Smoked
Ham with Spinach .
458
Turkey Italienne
644
570
Jardiui&re .
64s
Lobsters
477
Veal, Cushion of
' 525
442
INDEX.
liiaized Veal, Hoaeewife Style
Italienne .
Mac^doine .
with New Carrots
OnioDt glased .
Spinach .
Stewed MnshroomB
Stewed Peas .
Staffed Tomatoes
TuulouBe .
White Haricot Beaiu
Bread and Butter Padding
BreadingB
Bread liUspingi Soap
Baspingi .
Sauce
Panada
Bream, Maltre d'Hdtel
Remarks on, page 207
Breaat of Mutton, Broiled
Housewife Style
Roebuck, Lyonnaise .
Veal, Koant
with Stuffing .
Brill ....
Brioche Puste .
Brisket of Beef Ecarlafce .
Broad Beans for Garnish .
Poulette
Pur^ of
Broiled Black Pudding .
Boar Cutlets, English Style
Chops of Lamb .
Mutton
Roebuck
Epigrammes of Lamb with
Asparagos-points
Cucumber .
French Beans
Green Peas
Italienne .
Mac^oine .
Provencale .
Haddock, Maltre d'Hdtel
Kidney Veal, Indienne
Mackerel, Maltre d'H6tel
No.
518
519
52s
525
525
52s
52s
525
525
52s
525
823
269
140
268
183
265
448
546
547
.580
536
535
403
792
502
289
775
776
366
574
545
545
579
553
553
553
553
554
553
553
453
349
420
Mullet, Grey,Maltred'Hdtel 439
Mullet, Red, Maltre d
Mutton Cutlets
Bread-crumbed
Maintenon .
Pig's Feet Genoise
St. Menehould
Pigeons, Crapandine
H6tel 435
543
544
542
368
367
655
Pork Cutlets, Gherkin Sauce 558
Broiled Salmon Cutlets, In
dienne
Tartare Sauce
Siiusages .
Sheep s Kidney .
Sprats
Tomatoes .
Trout, HoUandaise Sauce
Veal Cutlets, Plain
Tomato Sauce
Whiting .
Broth or Consomm^
Chicken .
Condensed, or Glace
for Coniraleseents and
Children .
Crayfish .
Fish .
Another
Frog .
Game Chanear.
Game
How to Make, in a few
Minutes
Mutton or Scotch
Partridge .
Rabbit Proven9ale
Refreshing
Snail, for Obstinate Cough
Veal .
Vegetables
Another
Brown Bread and Butter Pud
ding
Brunoise Soup .
Brussels Sprouts, Boiled
Boiled with Butter
for Garnish .
Bunch or '* Bouquet Garni,
psge II
Butter, AnchoTy
Cayenne and Curry
Clarified .
Crayfish or Lobster
Horse-radish
and Ketchup Sauce
Maltre d'HAtel .
Melted
Montpellier
Noir or Brown .
P^rip^ord .
Ravigote .
Sauce
for Asparagus
Truffle
No.
394
393
376
345
473
780
483
532
532
422
a
7
16
137
29
25
26
27
10
II
13
136
9
8
12
149
6
30
31
82a
17
737
738
291
161
168
160
169
16s
177
226
176
163
164
167
i6a
157
216
166
INDEX.
443
Page 195
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
697
of Aromatic Herbs, page ii
c
Game, Boast .
. 673
Brains, Calf's, Fried
330
Pudding, Broiled
. 366
Omelet
264
BIano-mang6r, Almond .
. 861
Ox, Montpellier Butter
Napolitaine
Boebuck ....
. 36s
Bhinquette Sauce .
Veal ....
. 178
. 364
. 524
583
Boar Cutlets, English Style
. 574
Braized Beef, k la Mode .
506
Espagnole .
. 575
Citizen Style .
. 503
Sarde .
. 573
Milanaise .
« 504
Head, Stuffed .
576
Napolitaine
503
Bemarks on Wild, page 27^
)
Ciib1)age for Garnish .
29s
Boiled Beef, Countryman Styl<
J 383
Calf's Liver Genoise .
. 373
Brisket of, Ecarlate ,
. 502
Capon Milanaise
. 632
Bound of. English Style
. SOI
Duck with Cabbage .
• 637
Brill
403
Green Peas
634
Capon with Bice
. 630
Olives
. 636
Ca|>on with Tarragon
. 631
Ham with Stewed Peas
• 571
Chicken with Bice .
619
Kid ....
► 557
with Bock- salt .
. 618
Mutton Cutlets Jardini^e
54'
with Tarragon .
617
Pompadour
540
Cod, Oyster Sauce .
. 405
Soubise
. 539
Ci-abs
477
Leg of, Bretone .
. 550
Crawfish .
477
Partridges Perigueux
669
Eggs ....
. 240
Pig's Liver
371
Haddock. Smoked
Ham with Spinach .
458
Turkey Italienne
644
570
Jardiui&re .
64s
Lobsters
477
Veal, Cushion of
' 525
442
INDEX.
liiaized Veal, Hoaeewife Style
Italienne .
Mac^doine .
with New Carrots
OnioDt glased .
Spinach .
Stewed MnshroomB
Stewed Peas .
Staffed Tomatoes
TuulouBe .
White Haricot Beaiu
Bread and Butter Padding
BreadingB
Bread liUspingi Soap
Baspingi .
Sauce
Panada
Bream, Maltre d'Hdtel
Remarks on, page 207
Breaat of Mutton, Broiled
Housewife Style
Roebuck, Lyonnaise .
Veal, Koant
with Stuffing .
Brill ....
Brioche Puste .
Brisket of Beef Ecarlafce .
Broad Beans for Garnish .
Poulette
Pur^ of
Broiled Black Pudding .
Boar Cutlets, English Style
Chops of Lamb .
Mutton
Roebuck
Epigrammes of Lamb with
Asparagos-points
Cucumber .
French Beans
Green Peas
Italienne .
Mac^oine .
Provencale .
Haddock, Maltre d'Hdtel
Kidney Veal, Indienne
Mackerel, Maltre d'H6tel
No.
518
519
52s
525
525
52s
52s
525
525
52s
525
823
269
140
268
183
265
448
546
547
.580
536
535
403
792
502
289
775
776
366
574
545
545
579
553
553
553
553
554
553
553
453
349
420
Mullet, Grey,Maltred'Hdtel 439
Mullet, Red, Maltre d
Mutton Cutlets
Bread-crumbed
Maintenon .
Pig's Feet Genoise
St. Menehould
Pigeons, Crapandine
H6tel 435
543
544
542
368
367
655
Pork Cutlets, Gherkin Sauce 558
Broiled Salmon Cutlets, In
dienne
Tartare Sauce
Siiusages .
Sheep s Kidney .
Sprats
Tomatoes .
Trout, HoUandaise Sauce
Veal Cutlets, Plain
Tomato Sauce
Whiting .
Broth or Consomm^
Chicken .
Condensed, or Glace
for Coniraleseents and
Children .
Crayfish .
Fish .
Another
Frog .
Game Chanear.
Game
How to Make, in a few
Minutes
Mutton or Scotch
Partridge .
Rabbit Proven9ale
Refreshing
Snail, for Obstinate Cough
Veal .
Vegetables
Another
Brown Bread and Butter Pud
ding
Brunoise Soup .
Brussels Sprouts, Boiled
Boiled with Butter
for Garnish .
Bunch or '* Bouquet Garni,
psge II
Butter, AnchoTy
Cayenne and Curry
Clarified .
Crayfish or Lobster
Horse-radish
and Ketchup Sauce
Maltre d'HAtel .
Melted
Montpellier
Noir or Brown .
P^rip^ord .
Ravigote .
Sauce
for Asparagus
Truffle
No.
394
393
376
345
473
780
483
532
532
422
a
7
16
137
29
25
26
27
10
II
13
136
9
8
12
149
6
30
31
82a
17
737
738
291
161
168
160
169
16s
177
226
176
163
164
167
i6a
157
216
166
INDEX.
443