Wholesome cookery

7 Macedoine of Fruit 543 „ Vegetable 149 Macedonian Soup 4 Mackerel “ il I’Allemande ” 70a „ “ it la Maitre d’H6tel ” 71 „ “auBeurreNoir” 70 „ Flemish 69 Madeira Sauce 114 Maitre d’Hdtel Butter 124 Malvern Pudding 368 Maraschino Croustades . . . 523 „ Toast 315 Marmalade Jelly 555 „ Orange 433 ,, Pudding 369 „ Simple 554 Marrow Toast 393 Marrows, Dressed 475 Mauritius Mould 505 Meat and Vegetable Sauce 119a ,, Jelly or Aspic 302 ,, Potted 432 » Tea 429 “Melangee,” Sauce 108 Melted Butter 87 „ „ Sauce “ an Beurre ”... 88 Militaires, Sauce aux 109 Mincemeat 322 Mixed Frittura 256 Monaco Soup 41 Mould, Caramel Eice 358 EECirir Mould, Caramel Semolina 360 „ Corn Flour 382 ,, Fig 318 „ Plain Eice 357 „ Prune 31fl „ Eice 300 „ Savom-y 247 „ Vegetable Border 180 Mousse au Cafe 342 „ au Ciiocolat 341 Mullet, Eed 85 Mulligatawny Soup 45 Mushrooms, “i la Borde- laise ” 181 „ Croustados of 180 ,, Fricassee of 170 „ Stuffed 480 Mustard Sauce 103 Mutton Cutlets “ aux Ognons ” 243 „ Haricot of 230 ,, Hung 240 ,, Neck of, Stowed ... 246 ,, Tongues “ it la Puree ” 250 „ „ in Cases 258 „ „ toprepai’o 257 N Neapolitan Eico 204 N^ck of Mutton, Stewed ... 246 Nimes Sauce 117 Normande, Sole, or Sole “ au Gratin ” 53 Nougat Cases 527 O Qilufa il la Neige 350 ,, aux Macarons 340 „ aux Pistaches 351 Okra and Tomato Soup ... 20 Olives, Stuffed 497 Omelet 222 ,, “ i la Jardiniere ” 228- 240 INDEX. Omelet “ h, la Eobespierre ” j, “ t\ la Soubise ” ... ,, and Tomato ,, “auEbum” j, “ aux Confitures ” „ “ aux Ognons ” ... „ Cheese „ Ham „ “Souffle” ,, Sweet ,, Truffled Omelets, Savoury Onion and Tomato Salad... ,, Soup Onions “ h la CrSme ” „ “auJus” ■Orange Cream .. Jelly ,, Marmalade „ Salad „ Water lee ■0.x Tail ,, Tongue “ au Gratin’’ ,, ,, “ Braisee ” ■Oyster Kromeskys ,, Patties Paste ,, Soup ,, Toast Oysters and Cream ,, and Macaroni „ Pried Savoury P Pain Perdu Panade Pancakes, French Parfait au Cafe Parisian Potatoes » Soup ■Parsley, to chop fine •Partridges “k I’Estouf- fade ” „ la Parisi- enne ” „ “ h. la Portu- gaise ” KECIPB Partridges, Salmis of 288 Pastry, Directions and Pro- portions fcr 423 „ Eissoles 306 PHte, Cold 503 Pea and Eice Soup 34 „ Soup 30 Pear Jelly 558 Pears, Stewed 317 Peas, Split Green, Puree of 197 Peasant Soup 9 Pheasant “ en Souffle ” 289 Pickled Lemons 425 Piedmontese Soup 21 Pigeons and Prawns 280 ,, Stewed 279 Plain Bread Soup 28a ,, Haricot Beans 193 ,, Eice Mould 357 ,, Souffle 361 „ Turnip Soup 33 ,, Vegetable Salad 209 ,, ,, Soup 29 Plantagenet Liqueur 441 Plum-Pudding 320 „ Plain 321 Poached Eggs and Cream 501 „ ,, and Tomato Sauce 218 “ Poivrade,” Sauce 100 Polish Fillet of Beef 231 „ Salad, Hot 183 Pore a la Eobert 297 Pot au feu Beef 1 „ Soup 1 Potato and Chervil Soup... 38 „ Cakes 418 ,, Salad 134 ,, Soup 40 Potatoes “ a la Creme ” ... 136 ,, “ a la Lyonnaise ” 130 ,, “h. la Maitre d’Hfitel” 133 ,, and White Sauce 139 ,, “au Gratin’’ 132 ,, Faverges 133b ,, French Baked ... 477 „ Fried 129 HECirB 353 226 225 355 354 227 396 . 223 356 352 230 224 207 44 150 151 331 377 433 380 385 262 261 260 301 422 11 458 459 460 307 408 k 313 431 323 390 137 39 439 286 285 287 INDEX. 241 r.ECrPE