The spirit of cookery

; stewed, 483 ; fricasseed, curried, 483 ; fried, rissoles of, dunelm, capilotadc, 484 ; capon, 484 ; breasts or fillets of, 484 ; supreme of, 486 ; legs, 486 ; various preparations of, 487 Frangipano, definition, 369 French beans, 323 ; gauffres, 404 i Fricassee of chicken, 483 Fritters of meat, poultry, game, fish, 291 ; of mince or forcemeat, croquettes, 291 ; wrapped in cowl, kromeskys, 292 ; of forcemeat in thin paste, rissoles, 291, 293 ; of crusts or crumb of bread, crustini, 291 ; of dice of bread, croutons or fcippels, 291 ; ris- solettes or croustades, 293; ; apples, oranges, cakes, rice, brioche, 292 Friture chaude and fiiture moderee, 289 Frogs, preparations of, 561 Fruit at dessert, 644; juices, prepara- tions of for jollies, 267; pies, 418; tarts in general, 418 ; incserved and dried, 644 ; frosh, 644 Frying, theory of, or i>hrygology, 285 ; breadcrumb for, 287 ; Bi-illat-Savarin on, 287 ; best heat for, 289 ; theory and varieties of batter for, 291 ; of fruit, 287 Frying-pan, shape and brightness of, 55 Fumets, 312 Galantines of capon, 485 ; turkey, 492 Garbangos, chick peas, 211 Garfish, l.orntish, or tobacco-pipe fish, 548 Garlic, general observations on, history of, 348 ; use in salads, 358 ; called ‘ chapon of Gascony,’ 368 Garum of Romans, 519, 521 Gasconne sauce, 250 GAteau (cake), 369, 395 ; dos rois (French cake), 396 Gateaux de puits d'amour, 417 Gauffres, definition, 369 ; etymology, 404 ; irons, 405; varieties, 405 Gelatine, history of researches on, 127 : origin, nature, and uses, 259 Genoa or Genoese cake, 408 ; with almond and other garnishes, 400 Gdnoise sauce, 247 Genoises (cakes) dc fruit, 369 German sweet sauce, 254 Gherkin, small cucumber, sauee, 246 Giblets, preparation of, 487 ; pie, 667 ; soup, 207 Gimblcttos, definition, 370 694 THE SPIRIT OF COOKERY Ginger, aromatic substance, 94 ; beer and wine, 021 Girdle cake, 382 Glace (glaze or glaize), dofinilion and production, 120 ; in cookery, 581 ; in eonfoctioneiy, 582 Glazing of cakes, 420 Gluten of flour, 375 Glutin of flour, 375 Godiveau, chap, xxii., p. 294 ; binding for, creme p.ltissii'rc, 290 Goose, history of, 493 ; fat used in cookery, 281 ; broas^, pickled Pome- ranian, 494 ; liver, 495 ; roast, 493 ; stuffed, stewed, with sharp sauce, 494 ; wild, 490 Gooseberry sauce, 252 Gosling, 495 Gourd or vegetable marrow, 338 Granada of veal, 455 Gravy, definition, 121 ; gravy brotli, ompotage or consommii, 135 ; brown, of beef, 137, 429 ; gravy -brotli of fowls, 140 Gray mullet, 547 Green ravigote sauce, 252 Grenade of veal, 455 Griddle cake, girdle cake, 382 Grouse, three kinds of, 509 ; black, rod, and white, black cock, gray hen, 509 ; red grouse, 510 ; ptarmigan, or white grouse, capercailzie, 510 ; preparations of, 510 Gruel, thin porridge, 387 ; synonym ‘skilly,’ 387 Gudgeon (fish), 557 Gula^h, Hungarian ragoOt, 385 Gurnet, various preparations, 540 Gwinniad (fish), 557 Haddock, 545 ; various preparations, 540 ; Findhom, 540 Haggis, Scotch, a royal, 433 Hake (fish), ‘ Poor John,’ 548 ; forked hake, ibid. Halibut, preparations of, 528 Ham, production, 470 ; various modes of cooking, 472 Haro, preparations of, chap, xliii., ii. 479 ; braised, 481 ; baron of, 480 ; cake, 481 ; civet, 480 ; fillets, 480 ; jugged, 481 ; larded, 481 ; puree, 480 ; roast, 479 ; scollops and kobobs, 480; ragoflts, 481 ; soup, 479 Haricot beans, 173 ; use in soup, 173 ; pur5o, 309 Hazel-nuts, 407