  | Sauce Robert | 38 | ||
| 94. | Sauce soubise | 39 | ||
| 99. | Sauce suprÊme | 40 | ||
| 114. | Sauce Tartare | 45 | ||
| 82. | Sauce veloutÉe | 35 | ||
| 100. | Sauce VenÉtienne | 40 | ||
| 83. | BÉchamel sauce | 36 | ||
| 87. | Bread sauce | 37 | ||
| 97. | Hunter sauce | 39 | ||
| 93. | Italian sauce | 38 | ||
| 106. | Lobster sauce | 42 | ||
| 89. | Parisian sauce | 37 | ||
| 107. | Shrimp sauce | 43 | ||
| 80. | Spanish sauce | 35 | ||
| 90. | Tomato sauce | 38 | ||
| 84. | White sauce or butter sauce | 36 | ||
CHAPTER III. | ||||
| 115. | Boiled striped bass À la VenÉtienne | 46 | ||
| 123. | Black bass, Burgundy sauce | 47 | ||
| 124. | Baked blue-fish, tomato sauce | 47 | ||
| 119. | Boiled codfish, oyster sauce | 47 | ||
| 170. | Codfish au gratin | 64 | ||
| 137. | Eels en matelote | 53 | ||
| 128. | Eels À la Tartare | 49 | ||
| 125. | Baked fillet of sole (or flounder) | 48 | ||
| 169. | Fish-balls | 63 | ||
| Halibut, lobster sauce | 46 | |||
| 135. | Halibut, sauce suprÊme | 52< 8@45348-h@45348-h-1.htm.html#Art_187" class="pginternal">187. | Ox-tails braised | 70 |
| 199. | Tripe À la Lyonnaise | 74 | ||
| 201. | Tripe À la mode de Caen | 75 | ||
| 198. | Broiled tripe | 74 | ||
| 200. | Fried tripe | 75 | ||
Veal. | ||||
| 226. | Blanquette of veal | 84 | ||
| 206. | Calves' brains au gratin | 77 | ||
| 207. | Calves' brains À la poulette | 77 | ||
| 208. | Fried calves' brains, tomato sauce | 77 | ||
| 209. | Calves' ears farcied | 78 | ||
| 215. | Calf's feet À la poulette | 79 | ||
| 214. | Calf's heart aux fines herbes | 79 | ||
| 203. | Calf's head À la vinaigrette | 76 | ||
| 204. | Baked calf's head À l'Italienne | 76 | ||
| 202. | Calf's head en tortue | 75 | ||
| 213. | Braised calf's liver À la Bourgignone | 79 | ||
| 211. | Broiled calf's liver | 78 | ||
| 210. | Calves' liver sautÉ, sauce poivrade | 78 | ||
| 217. | Calf's liver with bacon | 79 | ||
| 205. | Calves' tongues | 76 | ||
| 225. | Fricandeau of veal | 84 | ||
| 217. | Sweetbreads aux fines herbes | 80 | ||
| 218. | Sweetbreads larded with peas | 81 | ||
| 219. | Sweetbread croquettes | 81 | ||
| 221. | Veal chops À la Mayonnaise | 82 | ||
| 222. | Veal chops piquÉs | 82 | ||
| 220. | Veal cutlets À l'Allemande | 144 | ||
| 412. | Cabbage farcied | 144 | ||
| 410. | Cabbage sautÉ au beurre | 144 | ||
| 408. | Carrots sautÉs au beurre | 143 | ||
| 363. | Cauliflower au gratin | 131 | ||
| 364. | Cauliflower au veloutÉe | 131 | ||
| 362. | Cauliflower with butter sauce | 131 | ||
| 391. | Fried celery, tomato sauce | 139 | ||
| 392. | PurÉe of celery | 139 | ||
| 389. | Celery with marrow | 138 | ||
| 390. | Celery with white sauce | 138 | ||
| 442. | PurÉe of French chestnuts | 152 | ||
| 409. | Chiccory with cream | 143 | ||
| 414. | Stewed corn with cream | 145 | ||
| 415. | New Orleans corn pudding | 145 | ||
| 385. | Cucumbers farcied | 136 | ||
| 386. | Cucumbers with cream | 137 | ||
| 334. | Egg-plant farcied | 136 | ||
| 383. | Egg-plant fried | 136 | ||
| 393. | Horse-radish sauce (cold) | 139 | ||
| 394. | Horse-radish sauce (hot) | 139 | ||
| 361. | Lentils | 130 | ||
| 387. | Lentils À la maÎtre d'HÔtel | 137 | ||
| 388. | PurÉe of lentils | 138 | ||
| 395. | Braised lettuce, madeira sauce | 139 | ||
| Farcied lettuce | 140 | |||
| 416. | MacÉdoine of vegetables | 145 | ||
| 475. | Poached eggs with anchovy sauce | 160 | ||
| 462. | Poached eggs with asparagus | 156 | ||
| 469. | Poached eggs with purÉe of sorrel | 158 | ||
| 463. | Poached eggs with wine sauce | 157 | ||
| 450. | Scrambled eggs | 154 | ||
| 452. | Scrambled eggs with asparagus | 155 | ||
| 455. | Scrambled eggs with ham | 155 | ||
| 451. | Scrambled eggs with peas | 154 | ||
| 453. | Scrambled eggs with tomatoes | 155 | ||
| 454. | Scrambled eggs with truffles | 155 | ||
| 479. | Omelette aux fines herbes | 161 | ||
| 478. | Omelette (plain) | 161 | ||
| 483. | Omelette with asparagus tops | 161 | ||
| 480. | Omelette with cheese | 161 | ||
| 488. | Omelette with chickens' livers | 163 | ||
| 490. | Omelette with ham | 163 | ||
| 487. | Omelette with kidneys | 162 | ||
| 486. | Omelette with mushrooms | 162 | ||
| 481. | Omelette with onions | 161 | ||
| 482. | Omelette with peas | 161 | ||
| 489. | Omelette with smoked beef | 163 | ||
| 491. | Spanish omelette | 163 | ||
| 484. | Omelette with sorrel | 162 | ||
| 485. | Omelette with tomatoes | 162 | ||
Macaroni. | ||||
| 496. | Baked macaroni | 165 | ||
| 493. | Macaroni À l'Italienne | 164 | ||
| 494. | Macaroni À la Milanaise | Page 183, "PÂte" to "PÂtÉ" (545. PÂtÉ À Brioche PanachÉe.) Page 187, "pÂte" changed to "pÂtÉ" (Take some pÂtÉ) Page 188, "pÂte" changed to "pÂtÉ" (Take some pÂtÉ) Page 188, "pÂte" changed to "pÂtÉ" (with some pÂtÉ) Page 189, "pÂte" changed to "pÂtÉ" (with some pÂtÉ) Page 192, "pÂte" changed to "pÂtÉ" (thin some pÂtÉ) Page 218, heading "IV.", "ENTREES" changed to "ENTRÉES". Page 220, "l'Americaine" changed to "l'AmÉricaine" (261. Ham À l'AmÉricaine) Page 221, "PÂte" changed to "PÂtÉ" (285. PÂtÉ brisÉe) Page 221, "financere" changed to "financiÈre" (272. Chicken À la financiÈre) Page 223, "vension" changed to "venison" (328. Saddle of venison) Page 225, "MadÉdoine" changed to "MacÉdoine" (MacÉdoine of vegetables) Page 229, "CÉlestine" changed to "CelÉstine" (522. Omelette À la CelÉstine) Page 229, "PÂtÉ" to "PÂtÉ" (545. PÂtÉ À brioche) Page 230, word "À" added to text (Pastries À la CondÉ) Page 230, "G noise" changed to "Genoise" (564. GÂteau Genoise) | ||
|
