Cougloff, definition, 3(19 Court bouillon for fish, 230 Cows' heels, feet of oxen, cows, neats, 447 Crab, dressed, 559 ; mock-crab toast, 607 ; soiip, 188 Ci-arabambuli, Imrnt whisky punch, 021 Crawfish, sea, 558, or crayfish, 559 Crayfish sauce, 250 ; soup, bisque, 185 ; general observations on, 185 ; verses on, 184 ; varieties of, 184 Cream, 597 ; uses of, in cookery, cliap. xx., 273 ; dressed and comijound, 273 ; whipped, 274 ; froth or snow, 274 ; double, 273 ; sour, 273 ; caramel, or burnt, 275 ; compound, in charlotte russe, 276 ; with chocolate, 275 ; coffee, 275 : ratafia (Italian), 275 Cream jellies, bavaroises, or Bavarian jellies, 274 : of punch, fruit, compound, custard, custard and wine, maraschino, noyeau, red and white, orange-flower, pistachio-nut, spinach, panaclnS, or a surprise, 276 Cr6cy, or Croissy, soup, four roots, or carrot puriie, 310 Croe, to, American for boiling maize porridge, 386 Cr6pes, French pancakes, definition, 369 ; fines, 392 Cromesky, kromesky, or kramousky, 292 Croquants, definition, 369; of chestnuts, 425 ; of fresh walnuts, 425 ; of ratafias k la Chaiitilly, 425 Croquembouches, definition, 369 ; of oranges, 425 Croquettes, in general, 292 ; of boiled beef, chicken, tongue, sweetbread, pheasant, rabbit, fat livers, lobster, turbot, solo, 292 Croquignolles, definition, 309 Croustade, in general, as pasty, 306, 576; ornamented, 579 ; various, 576 Croftte au pot (potage), gratiuated crust (soup), 170, 171 Crofltons, definition, 293 ; as sippets, ihkl., 0()9 Crr.mb, bread, for cutlets, croquettes, etc., 287 Crust, i)ie, 503 Crustaceans in cookery, 558 Crustadini, 579 ; crustadinos, 307 ; erus- tini, 307 ; crustino, 609 Cucumber, preparations of, 338; farcied or stuffed, 338 ; salad, 350 Cupids or love wells' (cakes), 417 Cups, mixed alcoholic drinks, various forms of, 017 Curds, preparation of, for cheese cakes, 414 Curds and whey, in-cimration of, 598 ; gallina, 699 Curing meat. See Beef, 431 Curries (Karls), almond milk in, 222 ; Brazil nut milk in, 222; eocoanut milk in, 221 ; considered ns fricassees, 220; varieties, 222 Curry, Ceylon or M.alay, 222 ; chicken iil’lndicnne, 222; crab, 222 ; cucumber, 222 ; dry, 221 ; Indian, 202 ; kubab (kebob), 222 ; moli, 222 ; paste, recipe for, 220; powder, 201, 220; prawn, 222 ; quoorma (turmeric), 223 ; soup, 198, 201 : wet, 221. Custard, boiled, baked, cold, savoury, sweet, 181 Cutlets. See Veal, Mutton, Pork. Cygnets, young swans, 495 Dampfnudcln, braised buns or steam dumplings, 384 Dantesques (diablotins), 309 Darioles, definition, 369. 416 Dam of salmon or other fish, 531 D’artois of apricot jam, 416 Daub, to lard, k la daube, stew. See Dictionary, 670. Dextrine, production in roux, 233 ; dextrine caramelas, brown dextrine in brown roux, 233 ; in brciid, 873 Diablotins, definition, 369 Diastase, 373 Dill (Anethum), aromatic herb, 97 Dil pussund, young Hiudostanee pump- kin, 361 Dinners and dining, philosophy of, chap, lix., i>. 638 Dishes, typical forms of, 79 ; names of, 80 Dory, John (Jaune Dor6), 547 Dough of bre.ad, 379 Dredgings for roasts, ancient, 77 Dressing of salads, 353 Dripping, management of, 74 Ducklings, fillets ii la bigarade, 496 Ducks, braised or roast for removes 01- entrdes, 496; canvas-back, 496 ; stewed, 496 ; stuffed, wild, ihid.

AI-modernized reading of the original text

Cougloff, definition, 3(19 Court bouillon for fish, 230 Cows' heels, feet of oxen, cows, neats, Crab, dressed, 559 ; mock-crab toast, 607 ; soiip, 188 Carabambuli, burnt whisky punch, 621 Crawfish, sea, 558, or crayfish, 559 Crayfish sauce, 250 ; soup, bisque, 185 ; general observations on, 185 ; verses on, 184 ; varieties of, 184 Cream, 597 ; uses of, in cookery, cliap. xx., 273 ; dressed and comijound, 273 ; whipped, 274 ; froth or snow, 274 ; double, 273 ; sour, 273 ; caramel, or burnt, 275 ; compound, in charlotte russe, 276 ; with chocolate, 275 ; coffee, 275 : ratafia (Italian), 275 Cream jellies, bavaroises, or Bavarian jellies, 274 : of punch, fruit, compound, custard, custard and wine, maraschino, noyeau, red and white, orange-flower, pistachio-nut, spinach, panaclnS, or a surprise, 276 Crécy, or Croissy, soup, four roots, or carrot purée, 310 Croe, to, American for boiling maize porridge, 386 Crêpes, French pancakes, definition, 369 ; fines, 392 Cromesky, kromesky, or kramousky, 292 Croquants, definition, 369; of chestnuts, 425 ; of fresh walnuts, 425 ; of ratafias à la Chantilly, 425 Croquembouches, definition, 369 ; of oranges, 425 Croquettes, in general, 292 ; of boiled beef, chicken, tongue, sweetbread, pheasant, rabbit, fat livers, lobster, turbot, solo, 292 Croquignolles, definition, 309 Croustade, in general, as pasty, 306, 576; ornamented, 579 ; various, 576 Croûte au pot (potage), graduated crust (soup), 170, 171 Croûtons, definition, 293 ; as sippets, ibid., 609 Crumb, bread, for cutlets, croquettes, etc., 287 Crust, i)ie, 503 Crustaceans in cookery, 558 Crustadini, 579 ; crustadinos, 307 ; crustini, 307 ; crustino, 609 Cucumber, preparations of, 338; farcied or stuffed, 338 ; salad, 350 Cupids or love wells' (cakes), 417 Cups, mixed alcoholic drinks, various forms of, 017 Curds, preparation of, for cheese cakes, Curds and whey, incarmation of, 598 ; gallina, 699 Curing meat. See Beef, 431 Curries (Karlis), almond milk in, 222 ; Brazil nut milk in, 222; coconut milk in, 221 ; considered as fricassees, 220; varieties, 222 Curry, Ceylon or Malay, 222 ; chicken à l'indienne, 222; crab, 222 ; cucumber, 222 ; dry, 221 ; Indian, 202 ; kubab (kebob), 222 ; moli, 222 ; paste, recipe for, 220; powder, 201, 220; prawn, 222 ; quoorma (turmeric), 223 ; soup, 198, 201 : wet, 221. Custard, boiled, baked, cold, savoury, sweet, 181 Cutlets. See Veal, Mutton, Pork. Cygnets, young swans, 495 Dampfnudeln, braised buns or steam dumplings, 384 Dantesques (diablotins), 309 Darioles, definition, 369. 416 Dam of salmon or other fish, 531 D’artois of apricot jam, 416 Daub, to lard, à la daube, stew. See Dictionary, 670. Dextrine, production in roux, 233 ; dextrine caramelas, brown dextrine in brown roux, 233 ; in brciid, 873 Diablotins, definition, 369 Diastase, 373 Dill (Anethum), aromatic herb, 97 Dil pussund, young Hindustanee pumpkin, 361 Dinners and dining, philosophy of, chap. lix., p. 638 Dishes, typical forms of, 79 ; names of, 80 Dory, John (Jaune Doré), 547 Dough of bread, 379 Dredgings for roasts, ancient, 77 Dressing of salads, 353 Dripping, management of, 74 Ducklings, fillets ii la bigarade, 496 Ducks, braised or roast for removes 01- entrdes, 496; canvas-back, 496 ; stewed, 496 ; stuffed, wild, ihid.

The spirit of cookery