Eels, Fried, Tartaie Frog Broth . . . . . 27 Sauce . 469 Pur^ of . . 28 Haddock, Citisen Siyl ie 457 Frait, Stewed Apples . 841 Hare Laided, Yenison j Apricots 846 Saaoe . 59a Cherries 847 Mackerel YenitieniM . 422 French Drie<l Plums . 849 Perch Italienne . 491 and Rii e . 848 Romaine . 492 Greengages . . 844 Venitienne . 490 Mirabelle Plums . 845 Soles LiTOurnaise 430 Pears . . . . . 84a Yenitieiine . 432 Pudding, Iced . . 874 Turbot Indienne ' 399 Frying, Remarks on, page 142 ItMlienne . . 400 Veal, or Ousliion «if • 525 WhiUng, Citizen Styli a 445 OAI.ANTINS of Chicken 706 Italienoe > 443 Turkey . 706 Venitienne . . 444 Veal and Ham . . 705 Financi^re Sauce . 187 Game Broth Chasseur ID Fine Herbs .... • 195 Another II Fish Broth .... 25 Essence 172 Another .... . 96 Forcemeat of • 273 Essence of . . 175 Gravy 19 Forcemeat uf Itiiw . • 275 Pie in Mould . . 699 Another .... . 276 Pur^ Soup . 64 Gravy .... 20 Quenelles of . 72 Omelet .... . 257 Remarks on, page 329 Remarks on, page i8i Garnishes — Flounders .... . 463 Atparagus-points . 287 Foot, CalPs, Jelly, Plain . . 227 Broad Beans . 989 Forcemeat, Calf's Liver . . 274 Brussels Sprouts . 291 Chicken . . 271 Cabbage Braized . 295 Another , 27a Red Stewerl Fish, Kaw .... . 275 Carrots, New . 283 Another , 276 Cauliflowers . 292 Game .... . 273 Celery . . . . , 38a Lobster . 277 Chesnuts . . . , . 278 Veal , 270 Chicken Liver . . 3<H Another > 270a Cooks-combs • 303 Fowl, Guinea, Housewife Styl< J 657 Cuoumber . . . . . 28s Boast . . 658 French Beans . « . 290 Pea, Roast i » 660 Haricot Beans, White • 294 Freeze Ices, How to . . 868 Jerusalem Artiohokes • 293 French Beans .... . 770 Lettuces . • . . , 279 for Garnish . , . 290 BlaoMoine B^hamel 281 Maitre d'Hotel . 772 Mushrooms . 301 Santas . 771 with Wine . > 302 Fresh Dried Plums, Stewed . 849 Mussels . • • . 306 INDEX. 447 No. GarnisheB— OuioDB, Button, Glaxed | for Matelotte . 288 Glaced 880 . Peas, Stewed 286 Prawns with Curry . 305 Remarks on, in genera], and | on Truffles and Mash* rooms in {Mtftienlar, | page 128 Sanerkraut 297 French 298 Truffles in Champagne . 300 in Olase 299 in Madeira . . 300 in Sherry . . . ^ Turnips . . . < 284 Genoese Otke .... 802 Genoise Sauce .... ao7 Gerfnan Quenelles Soup . 74 Gherkin Sauce .... 192 Giblet Omelet ... 1 ) 264 Pie 694 Soup • . . . « Turkey, Housewife Style . Ginger Cake .... 130 651 . 803 Glaze, How to Frepnic 362 How to Glaze Meat . 362 Gnochetti with Butter . ► 99 Goose Allemande > 642 Navarin .... . 641 Roast . 639 Stewed with Chesnuts 640 Tomatoes . . 643 Gooseberry Sauce . 180 Gratin Boiled Beef . . 382 Cauliflowers • 734 Celery . 746 Cod k la Ctdn](< . . 409 Eggs .... . 250 Haddock . . 455 Macaroni . , 9a Mushroom 8 . 781 Perch , 489 Potatoes . 716 Rice .... . 120 Smelts . 471 Soles . 4^8 Sprats • 475 Sturgeon . . 415 Turbot Crenni . . 40X Gravy, Chicken . 18 Fish .... 20 Game . 19 Soap .... ► 5 Gravy, Vegetable . • Greengages, Stewed . Green Peas Anglaise Fran^aise . Stewed with Ham Pea Pur^ . Par6e Soup Soup • Grouse, Roast . Guinea-Fuwl, Housewife Style

AI-modernized reading of the original text

Eels, Fried, Tartare Frog Broth . . . . . 27 Sauce . 469 Puree of . . Haddock, Citizen Style ie 457 Fruit, Stewed Apples . 841 Hare Laided, Yenison j Apricots Sauce . 59a Cherries Mackerel Venetienne . French Dried Plums . Perch Italienne . and Rii e . 848 Romaine . 492 Greengages . . 844 Venitienne . Mirabelle Plums . 845 Soles LiTOurnaise Pears . . . . . 84a Venetienne . Pudding, Iced . . 874 Turbot Indienne ' 399 Frying, Remarks on, page 142 Italienne . . 400 Veal, or Cushion of • 525 Whiting, Citizen Style a 445 OAI.ANTINS of Chicken Italienoe > 443 Turkey . 706 Venitienne . . 444 Veal and Ham . . 705 Financière Sauce . 187 Game Broth Chasseur ID Fine Herbs .... • 195 Another Fish Broth .... Essence Another .... . 96 Forcemeat of • 273 Essence of . . 175 Gravy Forcemeat of Fish . • 275 Pie in Mould . . 699 Another .... . 276 Pur^ Soup . 64 Gravy .... Quenelles of . 72 Omelet .... . 257 Remarks on, page 329 Remarks on, page i8i Garnishes — Flounders .... . 463 Asparagus-points . 287 Foot, Calf's, Jelly, Plain . . 227 Broad Beans . 989 Forcemeat, Calf's Liver . . 274 Brussels Sprouts . 291 Chicken . . 271 Cabbage Braized . 295 Another , 27a Red Stewed Fish, Kaw .... . 275 Carrots, New . 283 Another , 276 Cauliflowers . 292 Game .... . 273 Celery . . . . , 38a Lobster . 277 Chestnuts . . . , . 278 Veal , 270 Chicken Liver . . 304 Another > 270a Cocks-combs • 303 Fowl, Guinea, Housewife Style J 657 Cucumber . . . . . 28s Boast . . 658 French Beans . . . 290 Pea, Roast i » 660 Haricot Beans, White • 294 Freeze Ices, How to . . 868 Jerusalem Artichokes • 293 French Beans .... . 770 Lettuces . • . . , 279 for Garnish . , . 290 Blackmoine Béchamel Maitre d'Hotel . Mushrooms . 301 Santas . 771 with Wine . > 302 Fresh Dried Plums, Stewed . Mussels . • • . No. GarnisheB— Onions, Button, Glazed | for Matelotte . Glaced . Peas, Stewed Prawns with Curry . Remarks on, in genera], and | on Truffles and Mash* rooms in {Mtftienlar, | page 128 Sauerkraut French Truffles in Champagne . in Olase in Madeira . . in Sherry . . . ^ Turnips . . . < Genoese Otke .... Genoise Sauce .... ao7 German Quenelles Soup . Gherkin Sauce .... Giblet Omelet ... ) 264 Pie Soup • . . . « Turkey, Housewife Style . Ginger Cake . . . . . 803 Glaze, How to Frepnic How to Glaze Meat . Gnocchetti with Butter . ► 99 Goose Allemande > 642 Navarin . . . . . 641 Roast . 639 Stewed with Chestnuts Tomatoes . . 643 Gooseberry Sauce . 180 Gratin Boiled Beef . . 382 Cauliflowers • 734 Celery . 746 Cod à la Créole . . 409 Eggs .... . 250 Haddock . . 455 Macaroni . , 9a Mushroom 8 . 781 Perch , 489 Potatoes . 716 Rice .... . 120 Smelts . 471 Soles . 498 Sprats • 475 Sturgeon . . 415 Turbot Gratin . . 401 Gravy, Chicken . 18 Fish .... Game . 19 Soap .... ► 5 Gravy, Vegetable . Greengages, Stewed . Green Peas Anglaise Française . Stewed with Ham Pea Purée . Purée Soup Soup • Grouse, Roast . Guinea-Fowl, Housewife Style

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