CABBAGE, BiHled
Braized for Garnish
Country Stjle
Soup .
Milanaise
and Bice Soup
Bed. Stewed
Stuffed
Cabinet Pudding
Cake^ Baba
Genoese .
Ginger
IfNdeleinei
Parisian .
Plain Seed
Plum .
Pound
Bice .
Savarin
Savoy
Spanish
victoria .
Calf's Brains, Fried Citisen
Style
and Liver
Italienne
Milanaise
Ucjul, Devilled Sauoe
Italian Siiuoe
Oil and Vinegar
Bavigote Sauoe
Sharp Sauce
Tomato Sauce
Liver, Braised, Genoise
Citisen Style
Forcemeat .
Fried Milanaise
Palermo
Venitienne .
Feet, Italian Sauoe
Foot Jelly, Plain
Tail Soup, Indienne
Canap^, Anchovy .
Smoked Herring
Ca|K>n Boiled with Bloe
with Tarragon
Braized Milanaise
Citizen Style •
Lucullus .
Napolitaine
Pi^montaiae
Caper Sauce
Caramel, or Burnt Sugar,
page Z2
Carp Bourgignone .
No.
728
29s
729
34
35
103
296
730
818
801
802
H03
805
795
798
797
799
806
800
796
794
330
329
328
331
355
355
355
355
355
355
373
374
274
331
333
375
356
227
133
788
789
630
631
632
629
628
626
627
»93
494
Carp, Fried •
Perigueux .
Bemarks on, page 231
Sicilienne .
Stewed, English Stvle
Carrots, Housewife Style
Italienne .
Kew, for Garnish
Soup .
Pnr^ or . . . 236,
Cases, Bed Mullet in
Cauliflowers, Bechamel
Boiled, Butter Sauce
Fried.
for Garnish
Genoise
au Gratin .
Parmesan Cheese
Pur^e of .
Caviare, aee Bemarks on Horu
d auvres, page 145
Celery, with Beef-Marrow
Gratin
Gravy
for Garnish
Pur^e of .
Champagne Biscuits
Chantilly Soup
Charlotte, Apple
Pears
Chate&ubriand Steak
Cheek, Ox, Italienne
Ox, with Pur6e of Vege
tables .
Cheese, Omelet
Another .
Souffle
Cherries, Stewed •
Cherry Water, Iced .
Chesnuts for Garnish
Pudding .
Pur^
and Bice Soup .
Chicken Boiled with Bice
Bock-salt .
Tarragon .
Boudins Bichelien .
Broth or Cunsommd .
Currv of .
Devilled Sauce .
Essence of .
Foroemeat for Garnish
Another
Fritot Italienne
Milanaise .
Na
496
495
498
497
743
742
283
41
744
438
730
731
73a
292
735
734
733
236
746
747
282
236
8u9
49
8 so
851
5"
359
358
260
261
837
847
876
278
819
237
124
619
6x8
617
623
610
6x6
173
371
272
614
615
444
INDEX.
Ko.
•
No,
Chicken, Galantine of
. 706
Conger Eels, Boast .
. 46s
Gravy
. 18
Oonsomm^ or Broth
2
liiver. . .
. 301
of Chicken
7
Mayonnaise Sauce
. 621
for Children or Con-
Pancakes of
. 62s
valescents .
• »37
Pie ....
• 693
with Poached Eggs Sty
PunSe Soup . .
Quenelles Toulouse .
. 64
rienne
• 131
. 624
Another
. 13a
Soup .
72
Coquilles k la Chasseur .
. 324
Rissoles of .
. 32s
Cod .
. 410
Roast
. 620
Turbot
. 40a
Stewed Africaiue
. 609
Court Bouillon for Fish .
• 393
Chasseur .
. 606
Crabs Boiled .
• 477
Housewife Style
. 605
Crayfish, Bisque of .
. 123
Marengo .
. 603
Broth .
. 29
Mushrooms
. 604
Butter .
. 169
Mussels
. 611
Crawfish, Boiled
• 477
Piemontaise
. 613
Cream Chocolate Bavnrois
. 864
Proven^le .
. 608
Coffee Bavarois
. 862
with Risotto
. 602
Roniaine Bavarois
. 866
Sioilienne .
6t2
Strawberry Bavai'ois .
865
Sandwiches
. 786
Vanilla Bavarois
863
T^rtare Sauce .
. 622
Ice, Chocolate .
. 871
Chocolate Bavarois Cream
. 864
Coffee
. 872
Cream Ice .
. 871
Currants .
. 873
Custard
. 853
Lemon
871
Souffle . . . .
. 833
Raspberry .
. 873
Civet of Hare . . . ,
590
Strawberry
. 873
Clarified Butter
, 160
VanUla .
. 871
Syrup for Jellies and Ices
856
Crepinettes with Mashed Pota
Clarifying Broth .
2
toes.
' 378
Clermont Soup
Cocks-Combs for Garnish
Page 196
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
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CABBAGE, BiHled
Braized for Garnish
Country Stjle
Soup .
Milanaise
and Bice Soup
Bed. Stewed
Stuffed
Cabinet Pudding
Cake^ Baba
Genoese .
Ginger
IfNdeleinei
Parisian .
Plain Seed
Plum .
Pound
Bice .
Savarin
Savoy
Spanish
victoria .
Calf's Brains, Fried Citisen
Style
and Liver
Italienne
Milanaise
Ucjul, Devilled Sauoe
Italian Siiuoe
Oil and Vinegar
Bavigote Sauoe
Sharp Sauce
Tomato Sauce
Liver, Braised, Genoise
Citisen Style
Forcemeat .
Fried Milanaise
Palermo
Venitienne .
Feet, Italian Sauoe
Foot Jelly, Plain
Tail Soup, Indienne
Canap^, Anchovy .
Smoked Herring
Ca|K>n Boiled with Bloe
with Tarragon
Braized Milanaise
Citizen Style •
Lucullus .
Napolitaine
Pi^montaiae
Caper Sauce
Caramel, or Burnt Sugar,
page Z2
Carp Bourgignone .
No.
728
29s
729
34
35
103
296
730
818
801
802
H03
805
795
798
797
799
806
800
796
794
330
329
328
331
355
355
355
355
355
355
373
374
274
331
333
375
356
227
133
788
789
630
631
632
629
628
626
627
»93
494
Carp, Fried •
Perigueux .
Bemarks on, page 231
Sicilienne .
Stewed, English Stvle
Carrots, Housewife Style
Italienne .
Kew, for Garnish
Soup .
Pnr^ or . . . 236,
Cases, Bed Mullet in
Cauliflowers, Bechamel
Boiled, Butter Sauce
Fried.
for Garnish
Genoise
au Gratin .
Parmesan Cheese
Pur^e of .
Caviare, aee Bemarks on Horu
d auvres, page 145
Celery, with Beef-Marrow
Gratin
Gravy
for Garnish
Pur^e of .
Champagne Biscuits
Chantilly Soup
Charlotte, Apple
Pears
Chate&ubriand Steak
Cheek, Ox, Italienne
Ox, with Pur6e of Vege
tables .
Cheese, Omelet
Another .
Souffle
Cherries, Stewed •
Cherry Water, Iced .
Chesnuts for Garnish
Pudding .
Pur^
and Bice Soup .
Chicken Boiled with Bice
Bock-salt .
Tarragon .
Boudins Bichelien .
Broth or Cunsommd .
Currv of .
Devilled Sauce .
Essence of .
Foroemeat for Garnish
Another
Fritot Italienne
Milanaise .
Na
496
495
498
497
743
742
283
41
744
438
730
731
73a
292
735
734
733
236
746
747
282
236
8u9
49
8 so
851
5"
359
358
260
261
837
847
876
278
819
237
124
619
6x8
617
623
610
6x6
173
371
272
614
615
444
INDEX.
Ko.
•
No,
Chicken, Galantine of
. 706
Conger Eels, Boast .
. 46s
Gravy
. 18
Oonsomm^ or Broth
2
liiver. . .
. 301
of Chicken
7
Mayonnaise Sauce
. 621
for Children or Con-
Pancakes of
. 62s
valescents .
• »37
Pie ....
• 693
with Poached Eggs Sty
PunSe Soup . .
Quenelles Toulouse .
. 64
rienne
• 131
. 624
Another
. 13a
Soup .
72
Coquilles k la Chasseur .
. 324
Rissoles of .
. 32s
Cod .
. 410
Roast
. 620
Turbot
. 40a
Stewed Africaiue
. 609
Court Bouillon for Fish .
• 393
Chasseur .
. 606
Crabs Boiled .
• 477
Housewife Style
. 605
Crayfish, Bisque of .
. 123
Marengo .
. 603
Broth .
. 29
Mushrooms
. 604
Butter .
. 169
Mussels
. 611
Crawfish, Boiled
• 477
Piemontaise
. 613
Cream Chocolate Bavnrois
. 864
Proven^le .
. 608
Coffee Bavarois
. 862
with Risotto
. 602
Roniaine Bavarois
. 866
Sioilienne .
6t2
Strawberry Bavai'ois .
865
Sandwiches
. 786
Vanilla Bavarois
863
T^rtare Sauce .
. 622
Ice, Chocolate .
. 871
Chocolate Bavarois Cream
. 864
Coffee
. 872
Cream Ice .
. 871
Currants .
. 873
Custard
. 853
Lemon
871
Souffle . . . .
. 833
Raspberry .
. 873
Civet of Hare . . . ,
590
Strawberry
. 873
Clarified Butter
, 160
VanUla .
. 871
Syrup for Jellies and Ices
856
Crepinettes with Mashed Pota
Clarifying Broth .
2
toes.
' 378
Clermont Soup
Cocks-Combs for Garnish