FoodNetArchive

Cookery for every household

1914

Page 1086

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Maltre d’ Hdtel. See Parsley Sauce Marmalade, 198 M&telote, 190 Mayonnaise, 192 — • Green, 193 — Red, 193 Melted Butter, 186 — — English, 186 Mint, 193 More Elaborate, 188-191 Mornay, 190 Mousseline, Savoury, 190 — Sweet, 198 Mushroom, Brown, 186 — White, 186 Mussel, 186 Mustard, 186, 187 Normande, 190 Nut, Savoury, 190 — Sweet, 199 Olive, 190 Onion, 187 Orange (Bigarade), 188 — Savoury, 190 — Sweet, 199 Oyster, 190 Parsley, 187 Sauces, Peach, 199 P^rigueux, 190 Pine-apple, 199 Piquante, 187 Pointed Strainer for, 182 Poivrade, 190 Raspberry, Whipped, 199 Ravigote, Cold, 193 — Hot, 191 Rdforme, 191 Remoulade, 193 Robert, 187 Roe, 187 Rouennaise, 191 Seasoned Milk for, 183 Shrimp, 187 Simple, 183 Soubise, 191 Strawberry, 199 Supreme, 191 Sweet, 194-199 Syrup, 199 Tartare, 193 to Keep, 33 to Keep Warm, 182 to Tammy, 183 Tomato, 187 — Store, 633 Treacle, 199 Vanilla, 199 Veloute, 184 V^nitienne, 19 1 Villeroi (For Coating Meat), &c. , 191 Vinaigrette, 192 White, for Fish, 184 — Made with Stock, 184 — Richer, 184 — Simple, 183 — Sweet, 199 Wine, 123, 199 Sausage and Leeks, 518 and Potato Croquettes, 517 as Hors-d’CEuvre, 492 Boiled, with Curried Rice, 388 Fish, 386 Meat Balls, 310 Pork, Egged and Bread-crumbed, 246 — Fried or Baked, 246 — Smothered, 246 — to Broil, 246 — to Make, 246 — with Cabbage, 246 — with Potatoes, 246 Roll, Glazed, 388 Rolls, 351 Stuffing, 309 Toad in a Hole, 247 Toast, 518 with Cabbage, 246 with Carrots, 259 Saut6 Pan, 266 Sauteing, or French Frying, 209 Savarin aux Fraises, 460 Chantilly, 460 with Cherries, 460 Savoury (Aromatic Herb), 630 Savoury Beef-tea, 529 Brain Crofites, 503 Butters, 193 et seq. See Butters Chestnut Cake, 378 Custard (Steamed) for Invalid, 541 Dishes with Pastry, 336 Fish Roe, Cooked in Chafing Dish, 624 Savoury Haddock Custards, 508 — Souffles, 508 Haricot Beans, 173 Meat Rolls, 256 — Toast, 388 Omelet, 329 Pancakes, 517 Pastries, 350 et seq. Rice, Baked, 372 — Croquettes, 372 Sandwiches, 521-526 Slices, Cooked in Chafing Dish, 624 Savouries and Hors-d’Gcuvre, 491- ' 5i9 African Baked Beans, 514 Aiguilles au Parmesan, 504 Almonds, Devilled, 494 — Salted, 494 Allumettes de Fromage, 504 Anchovies, 494 — Barquettes (Barquettes d’An- chois), 495 — ■ Biscuits (Biscuits d’Anchois), 495 — Canapes, 495 — Creams, 495 — Crofites, 502 — Fingers, 502 — Fritters, 502 — on Toast, 502, 503 — Pastry, 494 — Rolls, 502 — Straws, 495 — Twist, 503 Artichoke Bottoms, 495 Bacon and Greens, 514 Bananas, Cassolettes of, 503 — Crofites, 503 — Petites Gondoles aux, 495 Batter Cases for, 493 Biscuits k la Diable, 5x3 — • & la Mignonne, 501 — k la St. Clair, 513 — Devilled, 494 Bloater, Fillets on Toast, 514 — Kromeskies, 503 — Souffles, 503 — Toast, 503 Bouchees, 493 Brain Crofites, 503 — Fritters, 504 Butter Cases for, 493 Cabbage Rolls, 514 Canapis for, 493 — k la Duchesse, 501 — la Russe, 501 — k la Victoria, 501 Cassolettes for, 593 Caviare and Prawn Canapes, 496 — Canapds au, 496 — Crofites au, 496 — sur Crofites, 504 Cheese and Tomato Rarebit, 515 — — • Potato Balls, 5x7 — — — Mould, 517 — Biscuits, 504 — Bouchees, 504 — Canapes, 496 — • Cornets, 496 — Creams, 496 — Croustades, 504 — Custard, 514 — d’ Artois, 505 — Fondue, 514 — Fritters, 505 INDEX 705