,, Galantine, 211 ,. Gratiuof, 283 ,, "Kickshaws" of, 210 ,, Mince of, au Fumet, 285 ,, and Onions, 282 ,, Pie, 285 ,, Pudduig, 211 Scollops of, 210 ,, Soup, 118 , , Turban of Fillets of , 212 ,, it la Vcnetieune, 284 ,, White, Fricasseed, 260 Eabbit, Wliite Gibelots of, 284 ,, Young, in Curl Papers, 213 Ragoftt of Asparagus, 371 ,, of Cabbages, 357 ,, of Cucumbers, 359, 360 ,, of Eggs and Mushrooms, 394 , , of Fowl, 255 ,, of French Beans, 363 Rails, to Roast, 280 Raised Ham Pie, 223 , , Lark Pies, 265 Randalled Eggs, 390 Raspberry Tart, 439 Ravigote Butter, 342 Ravioli Soup, 116 Red Mullets a I'ltalienne, 166 ,, a la Ravigote, 167 ,, with Sweet Herbs, 107 Remoulade Sauce, 179 Resurrection Cutlets, 299 Rice and Apples, 439 ,, Casserole of, 238 ,, for Curry, 324 „ Custard, 439 ,, Flummery, 439 ,, Pancakes, 434 „ Soup, 127 Richelieu Sauce, 342 Risotto, 239 ,, Meagre, 239 Rissoles, 227 ,, of Oysters, 185 ,, Potato, 362 ,, of Sweetbread, 286-2S7 Roast Beef, Larded, 245 Canvas-Back Ducks, 264 Gurnet, 201 Grouse il la Sam Ward, 27'> Ham, 245 Larks and Wheatears. 266 Mutton, Leg of, 243 ,, Loin of, 214 Ortolans, 280 Oysters, 183 Partridge, 270 Pea Fowls, 268 Pigeons, 247 Pike, 294 Plain Grouse, 275 Plovers, 268 Rails, 280 Salmon, 146 Snipes, 280 Sucking-Pig, 243 Tripe, 246 Venison, 288 Neck of, 244 Woodcocks, 230 Robert Sauce, 343 INDEX TO RECIPES. 485 Komaine Sauce, 344 Koux, Brown, 352 „ White, 351 Eurapof Beef, to Boil (French Fashion), 308 S Sago Pon-idge, 461 ,, Pudding, 443 ,, and Rice Pon-idge, 461 ,, Soup with Turuips, 128 St. Gei-main Soup, S3 St. Germains Pudding, 457 Salads : — Chicken, 378 Grouse, 377 Herring, 380 Partridge, 377 Potato, 15, 380 of Salmon, 379 of Smelts, 379 Salmi Chaudfroid of Partridges, 272 ,, of Grouse with Claret, 277 ,, ,, a la Parisienne, 277 ,, Sauce, 344 ,, of Woodcock, 279 Salmon, Baked, 146 ,, au Bleu, 145 ,, k la Braise, 148 ,, Caveach, 143 ,, to Collar, 141 ,, Ciimped, au Naturel, 144 ,, ,, Slices of , Broiled with Caper Sauce, 144 ,, Curried, 323 ,, Cutlets, 142 ,, ,, of , k la Maitre d'Hotel, 142 ,, Fritters, 145 ,, a la Geuevoise, 143 , , Matelote Sauce, 146 ,, to Pot, 143 ,, Pudding, 149 ,, Roast, 146 ,, to Roll, 142 ,, Salad of, 379 ,, Souchet, 148 ,, with Sweet Herbs, 147 ,, a la Tartare, 147 Salpicon of Fowl, 254 Salsafies with Beef MaiTOw, 375 Salt Cod a la Bonne Femme, 161 , ,, k la Maitre d'Hotel, 160 , ,, with Parsuips, 162 , ,, ^ la Proveurale, 161 , Fish Pie, 198 , ,, Pudding, 199 Sandwiches, Langtry, 387 Sardines, Crusts of, 383 Sardiues a la Proveu^ale, 382 ,, a la Royale, 382 Sauces, (alphabetically arranged), 325- 352 Sauces, to Colour, 52 Sausage, Italian, 384 Sausage-Meat, Plain, 205 Sausages, 455 ,, Beef and Oyster, 315 ,, Bologna, 455 ,, Lyons, 456 ,, Oyster, 184 Savoury Dishes. (6Vt' Hors-d'CEuvres) „ Jelly, 232 Scariet Beef, 308 Scolloped Oysters, 186 Scollops of Cod, 162 „ of Fat Pullets, 250 ,, of Rabbits, 210 ,, of Sweetbreads in Cases, 217 ,, ,, „ with Green Peas,

AI-modernized reading of the original text

,, Galantine, 211 ,. Gratin of, 283 ,, "Kickshaws" of, 210 ,, Mince of, au Fumet, 285 ,, and Onions, 282 ,, Pie, 285 ,, Pudding, 211 Scollops of, 210 ,, Soup, 118 , , Turban of Fillets of , 212 ,, it la Vcnetieune, 284 ,, White, Fricasseed, 260 Rabbit, White Gibelots of, 284 ,, Young, in Curl Papers, 213 Ragoftt of Asparagus, 371 ,, of Cabbages, 357 ,, of Cucumbers, 359, 360 ,, of Eggs and Mushrooms, 394 , , of Fowl, 255 ,, of French Beans, 363 Rails, to Roast, 280 Raised Ham Pie, 223 , , Lark Pies, 265 Randalled Eggs, 390 Raspberry Tart, 439 Ravigote Butter, 342 Ravioli Soup, 116 Red Mullets a I'ltalienne, 166 ,, a la Ravigote, 167 ,, with Sweet Herbs, 107 Remoulade Sauce, 179 Resurrection Cutlets, 299 Rice and Apples, 439 ,, Casserole of, 238 ,, for Curry, 324 „ Custard, 439 ,, Flummery, 439 ,, Pancakes, 434 „ Soup, 127 Richelieu Sauce, 342 Risotto, 239 ,, Meagre, 239 Rissoles, 227 ,, of Oysters, 185 ,, Potato, 362 ,, of Sweetbread, 286-2S7 Roast Beef, Larded, 245 Canvas-Back Ducks, 264 Gurnet, 201 Grouse a la Sam Ward, 275 Ham, 245 Larks and Wheatears. 266 Mutton, Leg of, 243 ,, Loin of, 214 Ortolans, 280 Oysters, 183 Partridge, 270 Pea Fowls, 268 Pigeons, 247 Pike, 294 Plain Grouse, 275 Plovers, 268 Rails, 280 Salmon, 146 Snipes, 280 Sucking-Pig, 243 Tripe, 246 Venison, 288 Neck of, 244 Woodcocks, 230 Robert Sauce, 343 Romaine Sauce, 344 Koux, Brown, 352 „ White, 351 Eurapof Beef, to Boil (French Fashion), S Sago Porridge, 461 ,, Pudding, 443 ,,„ and Rice Porridge, 461,, Soup with Turuips, 128 St. Germain Soup, 83 St. Germains Pudding, 457 Salads : — Chicken, 378 Grouse, 377 Herring, 380 Partridge, 377 Potato, 15, 380 of Salmon, 379 of Smelts, 379 Salmi Chaudfroid of Partridges, 272 ,, of Grouse with Claret, 277 ,, ,, a la Parisienne, 277 ,, Sauce, 344 ,, of Woodcock, 279 Salmon, Baked, 146 ,, au Bleu, 145 ,, k la Braise, 148 ,, Caveach, 143 ,, to Collar, 141 ,„ Crimped, au Naturel, 144 ,, ,, Slices of , Broiled with Caper Sauce, 144 ,, Curried, 323 ,, Cutlets, 142 ,, ,, of , k la Maitre d'Hotel, ,, Fritters, 145 ,, a la Geuevoise, 143 , , Matelote Sauce, 146 ,, to Pot, 143 ,, Pudding, 149 ,, Roast, 146 ,, to Roll, 142 ,, Salad of, 379 ,, Souchet, 148 ,, with Sweet Herbs, 147 ,, a la Tartare, 147 Salpicon of Fowl, 254 Salsafies with Beef Marrow, 375 Salt Cod a la Bonne Femme, 161 , ,, k la Maitre d'Hotel, 160 , ,„ with Parsnips, 162 , ,, ^ la Proveurale, 161 , Fish Pie, 198 , ,, Pudding, 199 Sandwiches, Langtry, 387 Sardines, Crusts of, 383 Sardines a la Provencale, 382 ,, a la Royale, 382 Sauces, (alphabetically arranged), 325- Sauces, to Colour, 52 Sausage, Italian, 384 Sausage-Meat, Plain, 205 Sausages, 455 ,, Beef and Oyster, 315 ,, Bologna, 455 ,, Lyons, 456 ,, Oyster, 184 Savoury Dishes. (6Vt' Hors-d'CEuvres) „ Jelly, 232 Scariet Beef, 308 Scolloped Oysters, 186 Scollops of Cod, 162 „ of Fat Pullets, 250 ,, of Rabbits, 210 ,, of Sweetbreads in Cases, 217 ,, ,, „ with Green Peas,

The thorough good cook