The thorough good cook

with Cheese, 162 with Oyster Sauce, 160 Scollops of, 162 to Stew, 159 with White Sauce. 160 Salt, a la Bonne Femme, 161 ,, a la Maitre d'Hotel, 160 472 TEE THOBOUGR GOOD COOK. Cod. Salt, with Parsuii)S, 162 ,. ,, a la Proveu(;aIe, IGl Cocrs Head, to Boil, loT ,, ,, and Shoulders, 158 Coffee, Cream, 413, 414 ,, Francatelli's "Wav, 452 „ Souffle, 412 ,, Soyer's Wa}', 452 ,, ^Yhite, 454 Cold Soup. 137 Collar Salmon, to, 141 Collops of Eels a la Poulette, 180 ,, Broiled a la Tartare, 179] ',, Scotch Beef, \yith Onions, 234 ,, Minced, 234_ Colouring Purees Green, 352 ,, Sauces Green, 352 Compote of Quails, 209 „ of Stuffed Apples, 412 Conger Eel. 182 Soup, 104 Consomme Stock, 77 Com Pie, 464 Conicd-Beef Hash, 318 Cornucopias a la Creme, 412 Coup Jack, 413 Cowslip Pudding, 413 CraL Omelette, 189 Crayiish, Bisque of, 99 \, Pudding, 192 Cream Burnt in Moulds, 413 ,, Coffee, 413, 414 ,, Devonshii-e (or Clotted), 414 ,, for Haddock Pudding, to Pre- pare, 169 ,, Italian. 414 ,, Orange, without Cream, 415 ,, Pancakes, 433 ,, Pineapple, with Jam, 415 Cream Ice : Almond, 447 Ayiricot, 448 Chocolate, 448 Lemon, 446 Orange, 446 Pineapple, 447 Vanilla, 445 Ciimped Salmon au Xaturel, 144 ,, Skate with Burnt Butter, 202 Croquettes of Macaroni. 386 ,, of Rahbits. 285 ,, of Sweetbread, 286 Croustade of Minced Fowl, 251 Croutes de Caviar, Petites, 386 Croutons a I'Espagnole, 385 Crumbed and GriUed Ox-Tail, 297 Crusts of Sardines, 383 ,, for Thick Soups, 139 Cucumber Toast, 359 Cucumber and Pea Souji, 92 Cucumbers, Brussels Sprouts and, 358 ,, Eagout of, 359, 360 Stewed, 359 Curd Pudding, 415 ,, Star, 415 Curled Butter. 387 Currant Juice Souji, 136 Curried Dressed Salmon, 323 ., Drj- Hash, 324 ., Eggs, 389 ,, Fish, 323 ., ,, Soup. 103 Lobster. 322 „ Meat, 103 Oyster. 322 Salmon, 322 ;, Sole, 322 Custard, 416 ,, Almond, 416 „ Baked, 416 ,, Lemon, 417 Rice, 439 Cutlets in Aspic, 226 ,, Epigram of Chicken, 208 ,, of Fillets of Fowl, 249 ,, Lamb, en Salpicon, 299 ,, ,. a la Soubise, 299 ,, Pork, and Tomato Sauce, 225 ,, Resurrection, 299 ,, Salmon, 142 ,, of Salmon a la Maitre d'Hotel, 142 Veal, 225 ,, ,, a la Mayonnaise, 293 D Derbyshire Pudding, 417 De%'iried Biscuits, 387 Whitebait, 166 Deyoushire Cream, 414 White-Pot, 417 Dried Fish Pudding, 197 Dry Cun-y Hash, 324 Dubhn Bay Haddock, Baked, 168 Duck, Capilotade of, 262 ,, with Olives, 263 ,, with Turnips, 263 ,, Canvas-Back, Roasted, 264 ,, Wild, a la Chasseur, 264 Duke of Cumberland's Pudding, 417 Dutch Sauce, 331 „ Pudding, 418 E Eel en Canape, 180 , Conger, 182 ,, ,, Soup, 104 ,, Larded, 176 INDEX TO RECIPES. 473 Eel Pie, 176 ,, Pudcliug, 181 Eels, Broiled, 177 ,, a I'ltalienne, 178 Collops of, a la Poulette, 180 „ Broiled a la Tartare, 179 Conger, 182 Entree of, 177 Forcemeat of, 17-1 Fricassee of, 175 Fried, 175 Matelote of, 17o to Spitchcock, 178 to Stew, 179 Egg Fruit, Stuffed, 458 . ,, Plant, Fried, 459 Eggs : — with Black Butter, 392 and Broccoli, 389 Brouilles, 391 with Burnt Butter, 390 in Cases, 392 and Cheese, 401 Curried, Bengal Fashion, 389 Fricasseed, 391 Frothed, 392