OR ABBREVIATED SUMMARY, REFERRING (FROM PAGE TO PAGE) TO THE VARIOUS SERIES OF DISHES, ETC. (For General Contents see the end of the Volume.) | SAUCES. | | PAGE | | Foundation sauces, | 1—9 | | Thin sauces, | 9—14 | | Sauces, | 14—33 | | Sauces, with Garnitures of Vegetables, or garnishing, | 34—48 | | Appendix to the Sauces. | | Composed of forcemeat of veal, rabbits, fowl, game, whitings, cod-liver, panada, veal-stuffing, boiled rice, branched macaroni, croquettes of potatoes, glaze, | 48—52 | | Potages, or soups, | 53—88 | | FISH—POISSON. | | Method of cleaning salt-water fish, | 90, 92 | | Method of cleaning fresh-waterfish, | 93—94 | | Fish Dressed. | | Turbot, | 95—101 | | Brill, | 101—104 | | John Dory, | 104—107 | | Salmon, or saumon, | 107—111 | | Cod-fish, or cabillaud, | 119—122 | | Red mullets, | 122—124 | | Whitings, or merlans, | 125—126 | | Mackerel, or maquereaux, | 126—128 | | Gurnets, | 130—132 | | Haddocks, or merluches, | 128—130 | | Herrings, or harengs, | 31 | | Skate, or raie, | 133 | | Smelts, or Éperlans, | 134 | | Flounders, or carrelets, | 135 | | Plaice, or plie, | 135 | | White-bait, | 136 | | Sturgeons, or esturgeons, | 136 | | Shell-fish, | 137—139 | | Fresh-Water Fish. | | Pike, or brochets, | 139—143 | | Carp, | 143—144 | | Tench, or tanche, | 144—145 | | Perch, | 146 | | Trout, or truite, | 147—148 | | Eels, or anguilles, | 148—149 | | Lampreys, | 149 | | Crawfish, or Écrevisses, | 149 | | HORS-D’ŒUVRES, | | or Dishes to be Handed Round the Table. Composed of— | | Petits vol-au-vents and petites bouchÉes, made of beef-marrow, mackerel, skate, liver, oysters, lobsters, fowls, and game, | 151—155 | | Petits pÂtÉs of oysters, lobsters, and shrimps, | 156 | | Rissoles of oysters, lobsters, shrimps, mackerel, game, and fowls, | 156—159 | | Croustades of butter, | 160 | | Aiguillettes of sweetbread, | 161 | | Escalops of oysters, lobsters, fillets of soles, and fowls, | 161—163 | | REMOVES. First Course. | | Beef, or boeuf, | 164—176 | | Ox tongue, or langue de boeuf, | 177 | | Veal, or veau, | 177—184 | | Calf’s head, or tÊte de veau, | 184—188 | | Mutton, or mouton, | 189—196 | | Lamb, or agneau, | 196—201 | | Pork, | 202—204 | | Turkey, or dinde, | 205—206 | | Capon, or poularde, | 203—220 | | Fowls, or poulets, | 215—220 | | Goose, or oie, | 220—221 | | Ducklings, or cannetons, | 221 | | Venison, or venaison, | 221—226 | | Grouse, | 228 | | Black cocks, | 229 | | Hare, or liÈvre, | 229 | | FLANCS. Composed of— | | Fillets of beef, tongue, and Wesphalia hams, | 230—233 | | Loin, knuckle, neck of veal, and calf’s head, | 234—237 | | Neck and loin of mutton, | 238—240 | | Saddle, shoulder, and neck of lamb, | 240—243 | | Chicken and duckling, | 244—248 | | Pheasant, grouse, and partridge, | 249—253 | | Leverets and rabbits, | 254—256 | | PÂtÉ chaud, or hot pie, | 256—260 | | Vol-au-vents and casserole of rice, do. rabbits, lamb’s and calf’s tail, lamb’s and sheep’s trotters, | 260—264 | | ENTREES, or Made Dishes. | | Beef, or boeuf, | 266—278 | | Veal, or veau, | 279—294 | | Mutton, or mouton, | 294—307 | | Lamb, or agneau, | 308—321 | | Pork, or porc-frais, | 322—325 | | Venison, or venaison, | 325—329 | | ENTREES OF POULTRY. | | Turkey, or dinde, | 329—331 | | Poulet, or poularde, | 332—340 | | Fowls, or volaille, | 340—347 | | Spring chickens, or poulets, | 348—351 | | QUENELLES, or Forcemeat. Composed of— | | Quenelles of fowls, | 352—354 | | Boudins, croquettes, and rissolettes, | 355—357 | | Fillets of ducklings, | 358—359 | | ENTREES OF GAME. | | Hare, or liÈvre, | 360—362 | | Rabbits, or lapins, | 363—366 | | Pheasant, or faisan, | 367—370 | | Grouse, | 371—373 | | Partridges, or perdreaux, | 374—377 | | Wild ducks, or canards sauvages, | 378—379 | | Teal, or cercelles, | 380—381 | | Woodcocks, or bÉcasses, | 382—385 | | Plovers, or pluviers, | 386—387 | | Quails, or cailles, | 388—389 | | Pigeons, | 389—390 | | Larks, or mauviettes, | 391—392 | | ROASTS for Second Course. | | Turkey, or dinde, | 393—397 | | Capon, pullet, and chicken, | 398—399 | | Goose, or oie, | 400 | | Duckling, or canneton, | 400 | | Woodcocks, or bÉcasses, | 401 | | Guinea-fowl, or poule d’Inde, | 401 | | Pea-fowl, or paon, | 401 | | Pigeons, | 402 | | Quails, or cailles, | 402 | | Pheasants, or faisans, | 403 | | Grouse, | 403 | | Ptarmigan, | 404 | | Black cocks and gray hens, | 405 | | Partridge, or perdrix, | 405 | | Dun bird, | 405 | | Wild duck, or canard sauvage, | 405—406 | | Teal, or cercelles, | 406—407 | | Plovers, or pluviers, | 407 | | Woodcock, or bÉcasse, | 408 | | Larks, or mauviettes, | 408 | | Snipes, or bÉcassines, | 409 | | Hares, or liÈvres, | 409 | | Leverets, or levrauts, | 409 | | Rabbits, or lapins, | 409 | | SAVOURY DISHES for Second Course. Composed of— | | Boar’s head, ribs and fillets of beef, ox tongue, cold ham, | 410—419 | | Fillet and loin of veal, galantine, and pÂtÉs of veal and ham, cotelettes of veal, and sweetbread, | 420—424 | | Cotelettes, turban, and carbonade of mutton, | 425 | | Balottins and cotelettes of lamb, | 426—427 | | Galantine and pÂtÉ of turkey, capon (or poularde), | 428—433 | | Chaud-froid of poularde (or capon), fillets of do., duckling en aspic, salad of fowl, aspic mould, | 434—438 | | Galantine, pÂtÉs, fillet, and chaud-froid of pheasant, | 439—440 | | Galantine and salad of grouse, | 441 | | Galantine and pÂtÉs of partridges, | 442—443 | | Woodcocks and pÂtÉs froid of larks (cold), | 444 | | Lobster salad, mayonnaises of lobster, lobster en aspic au gratin, | 445—446 | | Crabs, oysters en coquilles, salad of fillet of soles, trout and salmon pickled, galantine of eels, | 447—449 | | VEGETABLES for Second Course. | | Asparagus, sea kale, celery, salsify, cucumbers, and vegetable marrow, | 450—454 | | Jerusalem artichokes, cauliflowers, brocoli, | 455—456 | | Artichokes, peas, French beans, Brussels sprouts, | 457—462 | | Spinach, endive, sorrel, lettuces, | 463—465 | | Windsor beans, white haricot do., | 466—467 | | Tomatas and mushrooms, | 468 | | Carrots, turnips, onions, spring vegetables, | 469 | | Potatoes, lentils, truffles, | 470—474 | | Omelettes fines herbes, ham, truffles, mushrooms, olives, jardiniÈre, oysters, fillets of soles, muscles, lobsters, sugar, preserves, and rum, | 474—477 | | ENTREMETS, or Sweets. | | Observations on pastry, different sorts of paste, puffpaste, do. with beef suet, do. half puff, confectioner’s paste, almond paste, and gum paste, | 478—483 | | Vol-au-vents of peaches, apricots, greengages, cherries, pears, apples, oranges, and gateau mille-feuille, | 484—486 | | Turban À la crÊme, wells of fruit, Pthiviers cakes, | 487—488 | | Tourtes, tartelettes, and fanchonettes À la vanille, | 489—493 | | Dauphines, tartelettes, mirlitons, and petits vol-au-vents, | 494—495 | | Gateaux fourrÉs with preserves, | 497—499 | | Turban de CondÉ, and apricot cakes, | 500 | | Petites bouchÉes, eventail with cherries, petits gateaux royals, | 501 | | A flan of puff paste, do. of apples, do. of pears, do. crÊme pralinÉe, | 502—503 | | PÂte À choux, petits choux with cream, almond, petits pains crÊmiÈre, | 504—505 | | Madeline with port wine, gÉnoise, darioles, | 506—507 | | Biscatelles, cakes À l’Indienne gauffres aux pistaches, Allemande, vanilla, red nougat, | 508—510 | | Small cups of nougat, nougat with apricots, crisp chesnuts amandes croquantes, meringues, | 510—512 | | Turban of meringues, | 513 | | Meringue iced, do. aux pistaches, mushrooms en surprise, | 514 | | Biscuits manquÉs with almonds, do. with rum, | 515 | | Calf’s foot jelly, and various other jellies, | 516—524 | | Creams, various, | 524—528 | | Bavaroises, various, | 529—531 | | Charlottes, chartreuses, suÉdoises, bread and croquettes of apples, | 532—536 | | Apples, pears, and apricots with rice, | 537—538 | | Pommes meringuÉs, miroton, fritters of apples, peaches and apricots, | 539—542 | | Croquettes of rice, cream of rice, macaroni, vermicelli, and cream fried, | 543 | | Beignets soufflÉs, frangipane, | 544 | | Omelette CÉlestine, pannequets with preserve, | 545 | | | | REMOVES, Second Course, | 548—574 | | | | SOUFFLES, For Removes, | 575—583 | | Appendix, the Second. | | Aspic, | 585 | | Mayonnaise À la gelÉe, do. fines herbes, do. ravigote verte, do. ordinaire, do. ProvenÇale, | 586—589 | | Montpellier butter, forcemeat for raised pie, and of liver for do. sponge cake, savoy cake in mould, biscuits, to clarify isinglass, | 591—592 | | Iceing, and chocolate iceing, sugar in grain, and to colour it, | 593 | | Vanilla and lemon sugar, to clarify and boil sugar, sugar thread, | 594—596 | | Iced cream of vanilla, coffee, chocolate, pine apple, lemon, orange, apricot, and strawberry, | 597—599 | | Marmalade of apples, apricot, quince, cherries, strawberries, and raspberries, | 600—602 | | Jelly of apples, quince, currant and raspberries, and to preserve tomatas, | 602—604 | | MY TABLE AT HOME. | | Plain joints, | 637—649 | | Soups, | 652—656 | | Fish, | 656—660 | | Fresh-water fish, | 660—662 | | Simple hors-d’oeuvres, | 663 | | Removes simplified, | 664—672 | | Sauces, | 673—675 | | Economical made dishes, | 676—687 | | Economical made dishes from poultry, | 688—691 | | Game, |
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