The spirit of cookery

Bouilli, dietetic value of, 141 Bouillon, or meat broth, develoi)ment of, 104 ; d’os, history of, romance of, 127 ; a la minute, 142 Bouquet garni, 99 Boui'gogne, wines of, 247, 015 Braise, for general iniriwsos, 231, 232 Braisiere, braising-pau, 232 Braising, 232 Bran of cereals and its removal, 375, 370; retained in wholemeal bread, 377 Brandade do morue, 545 Brawn, 473 Brazil nut milk in curries, 221 Bread, theory of, 370 ; aerated, 381 ; composition of, 381 ; leavened, 371 ; making, 373 ; details of stages, 378 with meat, meat-bread, 381 ; un- leavened, 381 ; panada for quouellos, etc., 295 ; Sauce, 255 ; soup, addition of bread in v.arious forms to soup, 149 ; long loaf, flute 5 potage, 149 ; fried for garnishes to leguminous soups, 170 Breasts or fillets of fowls, 485 ; supreme, 486 Brenteu, Frankfort (almond), 413 Bretonne sauce, 247 Brill (fish), mode of dressing, 525 Brine for pickling meat, 431, 432 1 Brinjal (synonym Binegum), Ilindo- stanee, 360 Brioche, 369 ; composition, 396 ; mousse- line, 396 ; compound, 397 ; fancy, 397 ; with cheese, 397 ; paste, 397 Briochines vertes, gi-een dumplingps, 397 Broccoli, sc. cauliflower, 343 Broiling, a mode of gi-illing, 04 Broth, dietetic, 176 ; apiilication for pro- duction of soup, 149 ; beef, etc., 134 ; chicken, 134, 179 ; French pot-au-feu, 138 ; for invalids, 179 ; mucilaginous, of Ceylon and Iceland moss, ISO ; mutton, plain, 134, 145, 180: Scotch mutton, 145 ; production of, 134 ; snails and frogs, 180 ; standard, 115 ; veal, 134 ; vegetable, so-called, 189 Brown bread ice (Pumpernickel), 583 Brussels-sprouts, 343 Bubble and squeak, 440 Bun, Bath, 401 Buns, braised, 384 Burguignotte, sauce, 247 Burgundy wine in sauce, 247 Burnt sugar, or caramel, 102 Butter, clarified, Indian ghee, German Schmalz, 281 ; maitre d’hotel, 251 ; com- l)ouud, ibid. ; liee, ibid. ; necessity ii: cookery, and quality, 280 ; sauce, 225, 242, 252 Cabbage tribe, general account, 342 ; chemical constituents, 345 ; citou- crov.te, French, 345 ; common green, 344 ; mode of preparing, 345 ; red, 344 ; sauerkraut, 314 ; savoy, 343 ; soakale, 342 Cabinet pudding, 425 ; Parisian, 425 Cafii. See Coffee, 024 Cakes, iihilosophy of, 395, 407 ; counter- feit, 407 ; caraway, or seed, 403 ; cheese, 414 ; CompiOgne, 400 ; ifium or wed- ding, 402, 403 ; pound, 403 ; ratan, 399 ; savoy, 401 Caldo, Galician, 215 Calf, anatomical division of, 448 Calf’s brains with matelote sauce, 452 ; baked in caul in oven, 452 ; and nut- brown butter, 452 ; fried in batter, 452 ; stewed 5 I’AUcmandc, braised, and ALPHABETICAL INDEX 691 gvatinated in shells (scollops), 453. Ears en tortue, 453 ; fried, stewed, baked, etc., 453. Feet, 457. Head, braised, 451 ; in plain ragout ii la poulette, 452 ; stuffed, 452 ; 11 puits certain, 452 ; .sauced, crumbed, and baked, 451 ;plaiu- boUed with piquant sauce. 456. Kidneys, 454. Lights (mou), 453. Liver, braised, 453 ; fried with bacon, 4.53 ; roast on the spit, 453. Pluck, 453. Sweetbread, or pancreas, 453. Tongue, 453. Various preparations, 454 Cambridge sauce (oold ravigote), 252 ; sausages, water panada in, 295 Camp cookery, 650 Canap6s, 609 Capeling (fish), 548 Caper sauce for fish, 254 ; boiled mutton. 253 Capilotade of chicken, 484 Capon, preparation of, 485 ■ Caramel of cheese, 388 ; colouring of sugar, 140 ; dextrine, 233 ; of osma- zome, 236 ; of starch, 233 Carbo-hydrates in flour, 372 Cardes, petioles of Beta, mangold, 324 Cardinal sauce, 249