Wholesome cookery

Cervelles, Beignets de 555 „ Frites 251 ,, to prepare 250 Charlotte, Apple 375 Chartreuse de Legumes ... 208 “ Chateaubriand,” Sauce... 110 Cheese and Buttered Eggs 213 „ and Salsifis 163 ,, Apple 379 ,, Cakes 384 „ „ Lemon Paste for 383 „ Fritters 400, 502 ,, Omelet 396 „ Pudding 402 „ Quince 424 „ SouSle 406 „ Stewed 404 ,, Straws 403 ,, Toast 401 ,, Toasted 405 Chervil and Potato Soup... 23 Chestnut Croquettes 525 „ Soup 12 „ Surprise 256 Chestnuts, Puree of 191 Chicken “it la Champe- noise” 270 „ “ h, la Marengo ” 268 „ “^laVerez” 271 „ and Chestnuts ... 508 ,, Fried 273 ,, Legs Devilled ... 518 EEOirE Chicken Livers stewed ... 509 ^ ,, „ and Bacon 511 „ „ „ Mush- rooms 510 ,, Spanish 269 Chocolate Cream 335 „ „ Ice 387 „ Custard, Baked 338 ,, ,, Boiled 339 „ Mousse au ...... 342 .7,, Souffle 363 f„ to make 428 Chutnee, Indian 443 “ Civet ” of Hare 292 Claret Jelly 378 Clear Soup 2 Cock-tail 440 Cod “ilia CrSme” 59 ,, Bonille il Baisse of ... 60 „ Middle Cut of 62 Coffee Cream 334 „ „ Ice 386 „ ,, Iced 559 „ Custard, Baked 341 „ ,, Boiled 340 „ French Fashion 426 „ “ Parfait au ” 390 „ Souffle 362 „ Turkish Fashion ... 427 Colbert Stuffing 495 Cold Anchovy Toast 409 „ Bean Pur& 485 ,, Fish, to use up 67,68 „ Galantine of Beef ... 238 „ Rice Pudding, Plain 359 Conde Soup 22 Corn Flour Mould 382 Cotelettes de Mouton 24S Cream, African 541 ,, Almond 367a „ Alsatian 539 „ Apricot 332 ,, Arabian 540 „ Barley 430 ,, Chocolate 335 ,, Coffee 334 ,y Fruit Ice 389 „ Genoa 330 236 INDEX. Cream, , Indian Italian Orange Portuguese Ehenish Sauce Set Snow Strawberry Swiss Tea Velvet Crecy Soup CrSme ^ I’lmperatrico „ Brulee (Cold) » i> (Hot) Croustades..., „ of Mushrooms Crumb Pudding Cucumbers “S, la Maitre d’H6tel” „ “a la Poulotte” ,, Stuffed Ciu-ried Eggs or Vege- tables „ Macaroni ,, Eice „ Soup ,, Vegetables Curry Sauce Custard, Baked Chocolate „ „ Coffee ,, Boiled Chocolate „ „ Coffee „ Caramel „ Venus D De Grey Pudding Devil Mixture Dressed Brussels Sprouts... „ Endives „ Salsifis Dripping Duck Donillet „ Salmis of Wild Duck, Stewed, and Olives QECIFff 275 „ ,, and Turnips 277 Dundee Cake 421 E Eel “ k la Minute ” 81 ,, la Ravigote” 79 „ “ Snffren ” 80 Egg Curry 188 Eggs “ a la Neige ” 350 „ “4 la Tripe” 221 „ and Fine Herbs 216 „ “ aux Asperges ” 219 „ “ aux Macarons ” ... 349 ,, “ aux Pistaches ” ... 351 „ Buttered 212 „ „ “a la Guys” 500 „ „ and Cheese 213 „ „ “an Jus”... 214 „ ,, Spanish ... 215 „ “ en Matelote ” 217 „ Italian 211 ,, poached, and Tomato Sauce 218 „ Spanish 215 „ “surlePlat” 220 ,, to beat Whites of ... 438 Endives, Dressed 147 English Clear Soup 2 F Fanbonue Soup 25 Faverges Potatoes 133b Fig Mould 318 Fillet of Beef “ aux CEufs Poches ” 233a „ „ “Braise, ala Puree de Tomates” 238 ,, „ Polish 231 «• •• •••••• 234a ,, Veal “aux An- chois ” 249 Fillets of Beef and Olives 233 „ „ and Oysters 234 KECIPE 542 535 331 538 537 91 337 346 536 345 333 336 24 344 327 328 299 180 373 168 168a 479 188 184 205 46 187 90 338 341 339 340 326 325 374 127 146b 147 162 434 274 276 INDEX. 237 DECrPE Fillets of Beef Sautes 232 „ Eel 79 ,, Salmon 76 Whitins and Mushrooms 56 Fine Herb Sauce 114 Fish “ au Gratin ” 68