Puddings for entremets or second course dishes. Apple, 425 ; apricot, 425 ; bakewell, 425 ; brown bread and chen'y, brioche, jam, and custard ; plain bread, 424 ; cabinet, 425 ; cold, 278 ; wine rice, milk rice, poppy-seed, 278 ; bis- cuit, 424 ; black, 420 ; boiling of, 423 ; Eve’s, Parisian cabinet, grand h la moelle, ginger, pineapple, lemon, orange, plum, 424 ; puddings at Peace Congress at Frankfort, 422 ; philosophy of, 420 ; etc. Puff paste, 363 ; rings and wreaths, 417 ; royals, i.e., darioles, 416; sandwiches, 417 ; tartlets, 418 ; walnuts, 417 Puits d’ Amour (love wells), 417 Pulque, wine from agave, 621 ; pulque fuertc=mef or magney, 621 Pumpkin, preparations of, 338 ; iiurcc of, 339 Punch, varieties and preparations, 619 ; ingredients of, 619 ; Y’orkshiro, 619 ; regent’s, Homan, milk, whisky toddy, 620 Purges, 305 ; modes of preparing and apparatus, 307 ;• apples, almonds, nuts, 309 ; beans, Fi ench, green, 310 ; chest- nuts (history), 308 ; cucumber, pump- kin, gourd, 310 ; peas, lentils, haiicot beans, and other leguminou.s seeds, 309 ; artichokes, 311 ; roots and tubers ii la Crecy, 310 ; turnip, potato, celeriac, parsnip, topinambur, onion sorrel, 311 ; leek, spinach, 311 ; sprouts, etc., tomatoes, 309 Quails, preparations of, 508 ; fillets, au gratin, scollops, salmis or salpicon seven soups of, 509 ; roast in paper envelopes, 508 Quenelle forcemeat, in general, 294 ; of fish, 295; fowl, 294; haro or rabbit, lobster, pheasant, and partridge, small birds, 295 Quenelles, panada for, 295 ; pate a choux in place of panada, 295; preparation of calf’s udder for, 295 Quoorma (turmeric), curry, 223 Rabbit, preparations of, chap, xlii., p. 475 ; brcsolles, 476 ; cooked in skin, 477 ; entriies and various dishes of, 478 ; gibolotto or stewed rabbit, 476 ; scollops, 476 ; Welsh, 606 UagoOts, of vegetables and vegotablos and me.at, chap, xxiii., p. 297; calf’s 6g8 THE SPIRIT OF COOKER) head on tortuo, 304 ; calf's brain, 572 ; chipolata for turkey, 304 ; ci-ayfish for fish entries, 304 ; financiiro, cocks’ combs and kernels, SOI ; mussels, 304 ; mushrooms, 297 ; raousserons, morels, and truffles, 208, 572 ; for raised pies in eoneral, 570 ; vol-au-vents, 571 ; Strasbourg fat liver, 304 ; Toulouse for garnishing fowl, 304 ; chicken wings stuffed, 304 ; red sheep’s tongues, oysters, sweetbread, 304 ; salpicon, 303 ; sweetbread, 572 ; quenelLs of chicken, 304; carps’ tongues, 304; rabbits’ tongues, 477 Rabat Lakoum, eastei-n confection, 200 Hamequins, OOG ; ramequin toast, 607 Rampion (Rapunculus), 355 Raspberry viuegar or oxymel, 024 Ratafia or tdfia, liqueur, 622 Ratal! cake, 390 ; synonym I'adan, radon, 400 Ravigotc sauce, green, 252 ; plain, 250 Red-currant jelly, sauce for venison, 255 Regency sauce, brown, 247 Rcleves or removes, definition and place, 611 Remoulade sauce for cold meat, 257 Renkc, Bavarian fish (carp), 556 Reptiles as materials for cookery, 558 Rice, ijreparations of, 103 ; border of, 574 ; meal, 376 ; cake resembling pudding, 412; casserole of, 574; timbale, 573 ; puree, savoury, 164 Rissoles, savoury, 370 ; farce in paste fried, 293 ; of vegetables and fruit, 293 Rissolettes or oroutades, 293 Roach (fish), 557 Boasting, general considerations of, 72 ; time required for, 75 ; table for dif- ferent joints, 76 Roasts, first division of second service at dinner, 643

AI-modernized reading of the original text

Puddings for entremets or second course dishes. Apple, 425 ; apricot, 425 ; bakewell, 425 ; brown bread and cherry, brioche, jam, and custard ; plain bread, 424 ; cabinet, 425 ; cold, 278 ; wine rice, milk rice, poppy-seed, 278 ; biscuit, 424 ; black, 420 ; boiling of, 423 ; Eve's, Parisian cabinet, grand à la moelle, ginger, pineapple, lemon, orange, plum, 424 ; puddings at Peace Congress at Frankfort, 422 ; philosophy of, 420 ; etc. Puff paste, 363 ; rings and wreaths, 417 ; royals, i.e., darioles, 416; sandwiches, 417 ; tartlets, 418 ; walnuts, 417 Puits d’ Amour (love wells), 417 Pulque, wine from agave, 621 ; pulque fuertc=mef or magney, 621 Pumpkin, preparations of, 338 ; purée of, Punch, varieties and preparations, 619 ; ingredients of, 619 ; Yorkshire, 619 ; regent’s, Homan, milk, whisky toddy, Purges, 305 ; modes of preparing and apparatus, 307 ;• apples, almonds, nuts, 309 ; beans, Fi ench, green, 310 ; chestnuts (history), 308 ; cucumber, pumpkin, gourd, 310 ; peas, lentils, haricot beans, and other leguminous seeds, 309 ; artichokes, 311 ; roots and tubers ii la Crecy, 310 ; turnip, potato, celeriac, parsnip, topinambur, onion, sorrel, 311 ; leek, spinach, 311 ; sprouts, etc., tomatoes, 309 Quails, preparations of, 508 ; fillets, au gratin, scollops, salmis or salpicon seven soups of, 509 ; roast in paper envelopes, 508 Quenelle forcemeat, in general, 294 ; of fish, 295; fowl, 294; haro or rabbit, lobster, pheasant, and partridge, small birds, 295 Quenelles, panada for, 295 ; pate a choux in place of panada, 295; preparation of calf’s udder for, 295 Quorma (turmeric), curry, 223 Rabbit, preparations of, chap, xlii., p. 475 ; brcsolles, 476 ; cooked in skin, 477 ; entries and various dishes of, 478 ; ciboletto or stewed rabbit, 476 ; scollops, 476 ; Welsh, 606 Ragouts, of vegetables and vegetables and me.at, chap, xxiii., p. 297; calf’s 698 head on tortuo, 304 ; calf's brain, 572 ; chipolata for turkey, 304 ; ci-ayfish for fish entries, 304 ; financiiro, cocks’ combs and kernels, 301 ; mussels, 304 ; mushrooms, 297 ; raousserons, morels, and truffles, 208, 572 ; for raised pies in general, 570 ; vol-au-vents, 571 ; Strasbourg fat liver, 304 ; Toulouse for garnishing fowl, 304 ; chicken wings stuffed, 304 ; red sheep’s tongues, oysters, sweetbread, 304 ; salpicon, 303 ; sweetbread, 572 ; quenelles of chicken, 304; carps’ tongues, 304; rabbits’ tongues, 477 Rabat Lakoum, eastern confection, 200 Ramequins, 606 ; ramequin toast, 607 Rampion (Rapunculus), 355 Raspberry vinegar or oxymel, 024 Ratafia or taffia, liqueur, 622 Ratal! cake, 390 ; synonym I'adan, radon, Ravigotc sauce, green, 252 ; plain, 250 Red-currant jelly, sauce for venison, Regency sauce, brown, 247 Rcleves or removes, definition and place, Remoulade sauce for cold meat, 257 Renkc, Bavarian fish (carp), 556 Reptiles as materials for cookery, 558 Rice, preparations of, 103 ; border of, 574 ; meal, 376 ; cake resembling pudding, 412; casserole of, 574; timbale, 573 ; puree, savoury, 164 Rissoles, savoury, 370 ; farce in paste fried, 293 ; of vegetables and fruit, Rissolettes or oroutades, 293 Roach (fish), 557 Roasting, general considerations of, 72 ; time required for, 75 ; table for different joints, 76 Roasts, first division of second service at dinner, 643

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