The spirit of cookery

362 ; nouilles paste, 364 (see also under Soups) ; office paste, 364 ; puff or flake dough, 363 ; starch and sug.ar piisto, 305 ; short paste for hot patOs, 363 ; scalded-water paste, 362; puff paste for plate patties, 366 ; short paste for tarts, 363 ; for pies, 364 ; for timb.ales, 363 ; for covered tartlet cases, 366 ; patty cases, 366 ; vol-au-vent, 865 Pastry, list of principal varieties, 368 ; custard, called cream, 417 Pat6s chauds, for entries, definition, 370 ; froids, ibid. Patties, various, oyster, veal, etc., 570 Peas, chemical ingredients, 331 ; green, 331 ; in China chilo, 831 ; chick poiis, sugar peas, marrowfats, 331 Popper, 92 ; peppery substences, 92 ; cayenne, chill, allspice, 92 Popper-pot (West Indian), pepper-pot soup (East Indian, Hativvian), 217 Porch, prep.arations of, 557 Porch-pike, or Zander, 557 ALPHABETICAL INDEX 697 Perfumes, use of in jellies, 272 Phe.asant, various preparations, 498 ; braised, 500 ; roast, 501 ; faisan Lucullus, 500 ; stuffed, 500 ; in pies and patties, 502 Phosphatides in brain, cells, in liver, kidneys, sweetbread, leguminous and other seeds, in flour, 372 Pie, in general, 563 ; Devonshire squab, 570 ; fish, 568 ; Leicestershire pork, 570 ; mutton, 570 ; raised varieties of, 570 ; raised, of veal and ham, 569 ; salmon, 668 ; Yorkshire, 569 Pied de boeuf poulette (cow’s heel), 447 Pig, sucking, roast, 472 ; breast, 470 ; oars, 470 ; feet h la St. Mcnehoulde, 470 ; other forms, 470 Pigeon, preparations of, 497 ; varieties of French, 497 ; roast, stewed, 497 ; stuffed, etc., 498 Pike or jack, various preparations, 556 Pilau or pilaff, Turkish, 216 Pimento, allspice, Jamaica popper, 93 Piiiuant sauce, brown, 246 Piskinioffs, definition, 370 Pistachio nuts, origin and history, 408 Pithiviers cake, 415 Placouse, cake, 417 Plaice, fish, preparations of, 527 Plumcake, wedding or bride's, 402, 403 Poelo, general observations on, 231 ; frying-pan ; also fry ; also stock or general sauce, 231 Poivrade, sauce, 247 Polenta, Italian porridge, 386 Polish cake, baba, 398 ; ragout. Borsch (Bar.-zcze), 216 Pollards, young pollocks, 548 Pollock, black (coalfish), and raw, 548 Polpottes of rabbit, 477 Pommcs, d’Afrique, 426 ; d’api, 420 Poor man’s sauce, 254 Pork, preparations of, chap, xl., i>. 468 ; boar’s head, 467 ; boiled leg, 471 ; roast leg, 471 ; mock goose, 471 ; loin, neck, griskin, chops, 471 ; ham, 472 ; pickled, 471 ; in pieces, ‘ petit saU,’ 472 ; chit- terlings, 470 ; feet, pigs, or trotters, petty toes, 472 ; sucking jiig, roast, 472 ; black pudding, 472 ; wild boar, 473 Porridge, 370 ; etymology and history, 385 ; varieties, 386 ; cold, 386 ; plum, de la grouW, 386 ; savoury, 387 ; thin or gruel, 387 ; termed skilly, deriva- tion, 387 Portuguese sauce, 247 Port wine, preparations of, 615 Potatoes, general account and chemical ingredients, 341 ; preparations of, 342 ; salad, 353 ; dumplings of raw, 391 ; in pancakes, 391 Poulin, old French for pudding, 420 Prawn, 558 ; southern or langostino, 558 Processes, culinary, general considera- tion, 04 ProfiteroUes, definition, 370 j hollow ohoux-patissiers, 409 Provengale sauce, 246 Puddings of meat for removes and entries, 562 ; rumpsteak and oyster, 567 ; kidney, 563 ; mutton, 425 ; sausage, 563 ; of small birds, fi la chipolata, 567 ; snipe, 567 ; egg in puddings and pies, 566 ; boiling or baking of, 423 ; in cloth, 423 ; black pudding, 421