Home cookery

— Chicken - - 153 — Dressing - - - 99 to Keep - - - 100 Potato - - - 100 Salmon - - - - 45 — Steaks - - - - 51 — Trout - - - - 45 Sandwiches de Patisserie k la Cr^me - - - 119 Sauces _ _ . 160-176 — Anchovy - 163 — Apple _ - - - 166 — Apricot- - - - 103 — Bechamel - - - 172 — Bread - - - - 170 — Brown - 169 (Easily Made) - - 173 — Brown Gravy (for Poultry or Game) - 170 — Buttered Brandy - - 175 — Caper - 166 — Celery - 171 — Chaudfroid - - - 172 — Chocolate - 176 — Crab - 162 — Cutlets for - - - 173 — Dean's Plum Pudding - 176 — Egg - - - - 164 — Egg and Wine - - i74 — Espagnol - 168 — Fennel - 165 — for Fish - 161 — Flemish - - 56 — Gooseberry - - - 163 — Hollandaise - 164 (Imitation) - - 165 — Horse-Radish - - 168 — Jamaica - - - 103 — Lemon - - - - 174 — Liver (for Hares and Rabbits) - 170 — Lobster - 161 — Maitre d' Hotel - - 165 — Marmalade - - - 175 — Mayonnaise - - - 163 Sauces (conlznued). — Meat, Poultry and Game, for - - 166-173 — Melted Butter - 160 — Mint - - - - 166 — Mushroom - - - 171 — Onion - 167 — Oyster - 161 — Parsley - - - 165 — Piquant Cream - - 25 — Piquante - - - 171 — Port Wine - - - 171 — Pudding - - 174-176 — Raifort - - - 67 — Raspberry - - - 175 — Robert (for Pork Cutlets or Pork) - - - 168 — Sabayon - 175 — Shrimp - 162 — Soubise - - - 66 — Supreme - 170 — Tartare - - - 164 — Tomato - - - 169 — Velout^ - - - 167 — White - 167 — Wine - 174 Savoury Biscuit - - 137 — Omelet - 156 Savouries - 137-144 — kla. St. Honore - - 139 Sheep's Tongues, Braised 67 Shrimps, Canap^es of - 140 — Devilled - 144 — Farce - - - 18, 54 — Sauce - 162 Smelts, Fried - - - 51 Snipe - - - - 92 — Roast - - - - 92 Soles - - - - - 47 — aux Crevettes - - 53 — Fillets k la Tartare - 54 — Fried - - - - 49 — au Gratin - - - 53 — 4 la Maitre d' Hotel - 54 Soups - 30-42 — American - - - 34 — Celery Cream - 39 — Clear Stock for - - 31 — Crab - - - - 33 — Garnish for Clear - 41 — Giblet - - - - 38 — Gravy - - - - 38 Soups {continued). — Green Pea - - - 40 — Hare - - - - 37 — Jenny Lind - - - 33 — Leicester - - - 36 — Ox Tall - - - 37 — Oyster - - - - 32 — Quenelle Garnish for Clear - - - - 42 — Tapioca Cream - - 35 — Tomato - - - 40 — Velvet - - - - 39 — White Lentil - - 41 Spinach - - - - 98 Steak, Grilled - - - 74 — Halibut - - - 52 — Rolled - - - - 73 — Salmon - - - 51 — Stewed - - - 74 Supper and Luncheon Dishes - - 22-29 Sweets, Cold - - 125-136 Sweetbreads, Lambs' ^ART, Bakewell - ^ — Crust for — Fruit - . - - Tartlets, Macaroon - Timbale de Veau aux Champignons Toast, Ham - _ - — Tong-ue - - - - Tomatoes - - - - — Cheese - - - _ — Cotelettes, Chaudfroid