The spirit of cookery

Dumplings 382 ; grits, currant, apple. Bavarian, Norfolk, 383, 385 ; Saxon green, 384, 397 ; Austrian, or nockerln. Bavarian, or knodd, 385 ; Suabinn, or kniipfle, 385 ; aijple, 426 Dutch cheese in cookery, 606 ; saiice, 248 Duxclles, mince, i-agoftt or vegetable farce, 302 ; sauce, 248 Eohaudes, definition, 369 Eel, conger, 519 ; four varieties, 552 ; spitchcocked, 553 ; variotis preiuira- tions, 553 ; compound matelote, 553 ; sea, or munena, 549 Eels, accolade of, 554 Eggs, baked, 593; h I’Am-ore, 597 ; a;i bcurre noir, 593 ; boiled, 589 ; hanl- bolled, ii la sauce Robert, 596 ; buttered on toast, cookery of, 65 ; fried, 592 ; au gi-atin, 596 ; yolks baked, somi- gratlnated, .597 ; with nut - brown butter, 593 ; ingi-edients of, 589 ; con- sumption of in towns, 589 ; scrambled, stirred (mufs hrouilliis), stuffed, filled, and farcied, 596 ; k la sulsse, prepara- tions of, chap, liii., p. 588 ALPHABETICAL INDEX 693 Egg sauce, thick maitro d'hotel sauce, 256 ; bound butter, or butter and yolk sauce, 255 Emulsions of oi)y seeds, 624 Encrusting of cakes, 420 Endive, varieties, 321 ; pur6e, with white sauce, 321 Entries, their places at a dinner, 641 Epanada, Spanish raised pie, 215 Escalop, escaloppe (shellfish), 560 Espaguole or brown sauee, 245 ; derivates of, 246 Essences, culinary, 311 ; Proust’s extract of meat, 311.; fumets from game and fowl, 312 ; incorporated with butter, such as anchovy, ravigote plain and green, Provengale, lobster, Montpel- lier, crayfish, prawn, shrimp, mush- rooms (not ketchup), 312 ; onions, 313 ; sage and onions, 313 ; woodcock, 501 ; Japanese beans or soy, 313 ; or tinctures of spices, 98 Ethers, use of in jellies, 272 Extract of meat, discovery of, by Louis Proust, 112 Fanchonettes, definition, 369, 413 Farce, general observations and history, 294 ; for raised pies, gratius, 296 ; called godiveau, 296 ; of fat livers for gratins, 296 Fat, culinary, in general, 280-284 ; silent or flavourless, 285 ; purification of, and of oils, 290 ; of meat in various animals, 120 ; in floiir of cereals, 372 Fat tissue, animal, composition in ox, sheep, hog, 284 Fennel, aromatic herb, 97 ; sauce, 252 Ferment for bread, preparation of, 378 Filberts and hazelnuts, 407, 408 Fillets of fowls, 485 ; fish, 524, 627 Financi6re r.agoOt, sauce, 246 Fine herbs sauce, 240, 248 Fingers, ladies’, or Naples biseuiis, 401 Fish, baked, 516; boiled, 513; braised, 513 ; broiled en papillote, 616 ; ca- beached, 612 ; collaring, 517 ; in court bouillon, 518 ; dried, 512, 542, 646 ; freshwater, cliap. xlviii., p. 549 ; fry- ing, 517 ; sea fish, chap, xlvii., p. 511; season for, 513 ; stewing, 617 ; sweet- water fish, chap, xlviii. Fisoli, name of beans at Vienna, 385 Flan, definition and varieties, 369 ; mode of making, 427 Flaniche, 309 Flemish gauffres, 254 Flip of ale, 016 Florence cakes, florentincs, 417 Flounders, souchets of, 527 Flour, eonstituenls, 372 ; testing of, 378 ; flour paste, see Paste. Flummeries, or starch jellies, 270; of rice and fruit juice, German, rolht OriUzc, 277 ; buckwheat, 278 ; sago, Fondue, or fondu, preparation of cheese, 607 Food, nutritive and msthetical, value of, 3 Forcemeat, varieties, 294 ; for game pics, 295 ; with savoury or water panada, 295 ; of calf’s udder, 295 Fowls, preparations of, chap, xliv., p. 481 ; varieties of chickens for cook- ing, 482 ; roast plain, 483 ; boiled,