INDEX. Allemande Sauce, 18 . Almond Cream, 229 , 251 ; Sauce, |
  INDEX. Allemande Sauce, 18 . Almond Cream, 229 , 251 ; Sauce, 299 ; Trifles, 279 ; Turban, 285 ; Water-ice, 255 . Apple Jelly, 212 ; Compote, 263-265 . Apricot Sauces, 297 ; Water-ices, 256 . Artichokes, Fried, 198 . Aspic, Jelly, 195 ; Lobster in, 79 ; Mayonnaise, 47 ; Oysters in, 76 ; Reed-birds in, 159 . Ballotines, 177 . BEarnaise Sauce, 26 . BEchamel Sauce, 17 , 159 . Beef, Fillets of, 86-89 . Beet-root Fritters, 198 . Birds, how to bone, 172-175 ; how to stuff, 175 . Biscuits, Rout, 286 . BouchEes, 124 . Bouquet of herbs, 37 . Cabinet Pudding, 233 , 239 . Cakes, Dessert, 285 , 289 . Cakes and Sauces, fine, 291-295 . Chestnut Croquettes, 291 . Madeleines, 291 . Petits Fours, 292 . Candied Orange and Lemon Peels, 260 , 261 . Caper Sauce, 29 . Cardinal Sauce, 30 . Cauliflower Fritters, 198 . Celery Sauce, 29 . Charlotte Russe, 281-283 . Chateaubriand Sauce, 34 . Chaudfroid Sauce, 160 . Chaudfroids. (See EntrEes .) Cheese Dishes, 306-308 . Genoa Ramaquin, 306 . Puffs, 306 . Sticks, 307 . Chestnut Soup, 57 ; Croquettes, 291 . Chicken, - la Hollandaise, 114 . And Ham Cutlets, 157 . Chaudfroids of, 156 . Fritot of, 132 . Patties, 121 . Salad, 154 . Scallops, 130 . Tartlettes, 114 . Timbale of, 129 . Turtle fashion, 136 . Chocolate Cream Pudding, 245 . Choice Cookery explained, 3-Jan . Chops, Lamb and Mutton, 98-103 . Cigarettes, 108 , 135 , 136 . Cinnamon, care in selecting, 216 ; Water-ice, 255 . Claret Granito, 258 ; Jelly, 215 . Cod, Fillets of, 62 . Cold Game Pies, 183-190 . Compote of Apples, 263-265 ; of Cherries, 272 ; of Chestnuts, 269 , 270 ; of Oranges, 269 ; of Pears, 266 , 268 ; of Pigeons, 145 ; of Strawberries, 272 . ConsommE, 51-55 . Coquilles, 63 , 64 . Creams, 223-230 , 235-237 . Almond Cream, 229 . Bohemian Jelly Creams, 237 . Cocoanut Cream, 235 . Coffee Cream, 226 . Curaaeoa Cream, 226 . Ginger Cream, 224 . Hazel-nut Cream, 236 . Here and in Europe, 223 . Neapolitan Cream, 224 . Nut Creams, 235 . Pistache Cream, 229 . Strawberry Cream, 227 . Vanilla Cream, 227 . Walnut or Hickory-nut Cream, 237 . Whipped Cream, 213 , 214 . Croquettes, Chestnut, 291 ; manner of preparing, 107 . Cucumber, Fillets of, 99 ; Fillets of Rabbit with, 150 ; Sauce, 29 , 48 ; Stuffed, 199 . Culinary matters, 79-85 . Curaaeoa, 258 . Currant Water-ice, 256 . Currants, how to cook, 271 . Cutlets, how to prepare, 107 . Chicken and Ham, 157 . Lamb, 99 , 100 . Mutton, 90 , 98 . Pigeon, 143 . Russian Salad for, 101 . Sweetbread, 109 . Veal, 139 . Decorations, uneatable, 196
l@files@26311@26311-h@26311-h-2.htm.html#Page_179" class="pginternal">179. Game Pie, 183. English manner of making, in a crust, 189, 190. Filling the case of, 186. French method of making, 185. Game, Salad to eat with, 300. Garnishes, 191-198. Colored Custard, 192. Profiterolles, 194. Spinach Juice, 192. Stuffed Artichokes, 197. Gelatine, 196; right proportion for jelly, 217. Ginger Cream, 224; Dessert Cakes, 289; Water-ice, 253. Glaze, 8; how to preserve, 10. Graniti, 257, 258. Claret Granito, 258. Sherry Granito, 258. To freeze, 257. Grape-fruit Salad, 303. Grenadines of Rabbit, 149. - Ham, PurÉe of, 152.
- Herbs, French, 12; how to chop, 81; what required, 12.
- Horseradish Sauce, 48.
- Ice-creams and Ices, 246-256.
- Almond Water-ice, 255.
- Apricot Water-ice, 256.
- Chinese Ice, 252.
- Cinnamon Water-ice, 255.
- Currant Water-ice, 256.
- Custard for Ice-cream, 249.
- Fruit Jam and Jellies with Ice-cream, 250.
- Ginger Water-ice, 253.
- Grilled Almond Ice-cream, 251.
- Ice-cream with Eggs, 249.
- Pineapple Water-ice, 254.
- Pistachio Water-ice, 255.
- Simplest Fruit Ice-cream, 246.
- Tea Ice-cream, 252.
- Tutti-frutti Ice-cream, 248.
- Ice Pudding, 240, 241.
- Iced Custard with Fruit, 244.
- Iced Puddings, 238, 239, 241, 243.
files@26311@26311-h@26311-h-2.htm.html#Page_149" class="pginternal">149. SoufflÉ of Chicken, 131; of Lobster, 62; of Partridges, 146; of Tomato, 206. Soups, 51-60. Chestnut, 57. ConsommÉ À la Rachel, 52. ConsommÉ À la SÉvignÉ, 55. Potage À la Hollandaise, 56. Potage À la Royale, 59. Princess, 58. To clear ConsommÉ, 51. Spanish Onion, 204. Spices and herbs required, 12. Spinach Fritters, 206; Juice, 192. Ste. MÉnehould Sauce, 25. Stock, 7; to reduce to Glaze, 8. Strawberries, how to cook, 271; Compote of, 272. Strawberry Cream, 227. Stuffed Artichokes, 197; Cucumbers, 199. Sucking Pig, Ballotines of, 179. SuprÊme Sauce, 23. Sweet Sauce for Puddings, 295-299. Sweetbreads À la SuprÊme, 103; au Montpellier, 153; braised, 113; Cutlets of, 109; in Cases, 106; Patties, 120; with Oysters, 104. Sweets, 262-280. Almond Trifles, 279. Almond Turban, 285. Charlotte Russe with Gelatine, 283. Compote of Apple Marmalade, 265. Compote of Apples or Pears GrillÉ, 265. Compote of Cherries, 272. Compote of Oranges, 269. Compote of Pears, 266. Compote of Strawberries, 272. Compote of Stuffed Apples, 264. Compotes of Apple, 263, 264. Compotes of Chestnuts, 269, 270. Fine Small Dessert Cakes, 285. Ginger Dessert Cakes, 289. Lemon Baskets, 274. Little China Dishes, 278. Macaroons, 287. Orange Baskets filled with fruit, 272. Orange Basket GlacÉ, 274. Pears À la Princesse, 267. Pink Compote, 267. Raspberry Charlotte Russe, THE END.
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