Rolpons, Dutch for tripe, 447
Rosemary, aromatic herb, 97
Boties, savoury, and sweet toasts,
chap. Iv., jr. 608 ; various after ‘ VVy-
vern,’ 609
Roux, white forthickoning veloutfi sauce,
soups, and ragouts, 233 ; brown for
thickening ospagnolo sauce, soups, and
ragouts, 233
Rum, spirit, 617
Russian sauce, white, 248 ; soup (ouka),
216 ; cabbage souii (tschi), 216 !
Rye, flour and bread, 275 ; baba Polish
cake originally made from, see Baba, |
398
.Sage (Salvia), aromatic herb, 97 ,
Salads, their materi.als and preparations,
chap, xxviii. ji. 351. Anchovy, 357 ;
boiled, 356 ; borage in, 858 ; cabbage
lettuce, 354 ; corn, 354 ; of cooked vege- .
tables, 356 ; compound, 857 ; crosses,
355 ; cucumber, 356 ; mixed vegetables, ^
Italian, 356 ; dressings, 352 ; endive,
355 ; with eggs, 357 ; garlic in, 358 ;
grand, Joan Cromwell’s, 219 ; lobster,
357 ; lamb’s lettuce, 354 ; minced meat,
357 : national, 353 ; Russian tunny,
357 ; Spanish or gaspacho, 356 : tomato,
356 ; potato, 353, 356 ; Polish, 357
Salmi. C/. farce, etc., 294 ; of woodcock
and snipe, 506 ; of partridges, 504
Salmon, preparations of, 530; boiled,
531 ; grilled in envolojio, 531 ; fried,
531 ; various preparations, 531 ; galan-
tine of, 532 ; smoked and dried, 532
Salpicon, a ragout of meat and vege-
tables in general, 303 ; synonym salipi-
con ; common, 304
Salsa, salsum, salsugo, 224
Salsifis, scorzonera, white, 318 ; black,
318
Salt, common, as condiment, 87
Sandwiches, chap. Ivi., p. 610
Sardines, preparations of, 538; fresh,
538
Sauee, philosophy of, chap, xviii., p. 223 ;
theory of, 223 ct seq. ; definitions of
historical, 229 ; braises, mirepoix,
poeles, blancs, 231 ; roux for thicken-
ing of, 233 ; gener.il, stock or grand,
sauces, 235 ; classification of sauces,
245
Sauce, aUemande, 241 ; anchovy butter,
252 ; aromatic h la Saint Pardoux, 248 ;
atelets, aux hatelets, 249 ; aurora, 251
Sauce, Bavarian, 256 ; b6arnaise shallot,
255 ; bechamel, 240 ; biSchamel, direct,
240 ; bigarade, 247 ; Wane or white
braise, 233 ; blanche, white sauce, 243 ;
black butter, boar’s head, German,
English, 258 ; bordelaise, 247 ; bound
butter or thick maiti-e d’hdtel, 256 ;
Burgundian, 247 ; braise, 232 ; brawn,
plain for, 258 ; broad sauce, 255 ; fried
bread, 255 ; bretouue, brown, 247 ;
bi'own or espagnole, 229, 237 ; tra-
vaill5e or coulis bruu, 238 ; butter or
melted butter, 225, 242 ; recipe, 252 ;
sauce beurreo A I’Anglaise, block
butter, 255 ; butter and yolk, 255
Sauce, calf’s head on tortue, 246 ; Cam-
bridge, caper, for fish, 254 ; for mutton,
253 ; cardinal, 249 ; Chateaubriand, or
maitre d’hOtol lifio, 251 ; cherry, 254 ;
chicken, 256 ; Claremont, 254 ; codfish,
salt, 256 ; coulis, white and brown,
253 ; crayfish, 256 ; cream for roast
neck of veal, 245 ; currant (black)
jolly, 255 ; rod, 255 ; euiTant and
raisin, 255 ; cuiTy, jilain, 254 ; Indian,
254
Sauce, devil’s, 248 ; dextrine in, 227 ;
caramel of, 227 ; Dutch, hollandaise,
243 ; recipe, 244 ; compound, 254 ;
D’Uxelles, 248
Sauce, English, old, for cold fowl, 258 ;
espagnole, 245 ; stock, 235 ; ii la flnan-
cifiro, 246; essences (mushroom
ketchup), 259
ALPHABETICAL INDEX
699
Sauce, fennel, 252 ; fines herbes, 24t> ; I
white, 21S ; Flemish, 254 ; French his- |
torioal gence and cameline, 229 ;
fumets, 312
Page 452
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rolpens, Dutch for tripe, 447 Rosemary, aromatic herb, 97 Roties, savoury, and sweet toasts, chap. Iv., jr. 608 ; various after ‘ VVyvern,’ 609
Roux, white forthickoning veloutfi sauce, soups, and ragouts, 233 ; brown for thickening ospagnolo sauce, soups, and ragouts, 233 Rum, spirit, 617
Russian sauce, white, 248 ; soup (ouka), 216 ; cabbage souii (tschi), 216 !
Rye, flour and bread, 275 ; baba Polish cake originally made from, see Baba, |
.Sage (Salvia), aromatic herb, 97 ,
Salads, their materials and preparations, chap, xxviii. ji. 351. Anchovy, 357 ; boiled, 356 ; borage in, 358 ; cabbage lettuce, 354 ; corn, 354 ; of cooked vege- . tables, 356 ; compound, 857 ; crosses, 355 ; cucumber, 356 ; mixed vegetables, ^
Italian, 356 ; dressings, 352 ; endive,
355 ; with eggs, 357 ; garlic in, 358 ; grand, Joan Cromwell’s, 219 ; lobster, 357 ; lamb’s lettuce, 354 ; minced meat, 357 : national, 353 ; Russian tunny, 357 ; Spanish or gaspacho, 356 : tomato,
356 ; potato, 353, 356 ; Polish, 357 Salmi. C/. farce, etc., 294 ; of woodcock
and snipe, 506 ; of partridges, 504 Salmon, preparations of, 530; boiled, 531 ; grilled in enveloppe, 531 ; fried, 531 ; various preparations, 531 ; galantine of, 532 ; smoked and dried, 532 Salpicon, a ragout of meat and vegetables in general, 303 ; synonym salipicon ; common, 304 Salsa, salsum, salsugo, 224 Salsifis, scorzonera, white, 318 ; black,
Salt, common, as condiment, 87 Sandwiches, chap. Ivi., p. 610 Sardines, preparations of, 538; fresh,
Sauee, philosophy of, chap, xviii., p. 223 ; theory of, 223 ct seq. ; definitions of historical, 229 ; braises, mirepoix, poeles, blancs, 231 ; roux for thickening of, 233 ; general, stock or grand, sauces, 235 ; classification of sauces,
Sauce, allemande, 241 ; anchovy butter,
252 ; aromatic h la Saint Pardoux, 248 ; atelets, aux hatelets, 249 ; aurora, 251
Sauce, Bavarian, 256 ; b6arnaise shallot, 255 ; bechamel, 240 ; béchamel, direct, 240 ; bigarade, 247 ; Blanc or white braise, 233 ; blanche, white sauce, 243 ; black butter, boar’s head, German, English, 258 ; bordelaise, 247 ; bound butter or thick maître d'hôtel, 256 ; Burgundian, 247 ; braise, 232 ; brawn, plain for, 258 ; broad sauce, 255 ; fried bread, 255 ; bretonne, brown, 247 ; bi'own or espagnole, 229, 237 ; travaillée or coulis bruu, 238 ; butter or melted butter, 225, 242 ; recipe, 252 ; sauce beurré A I’Anglaise, block butter, 255 ; butter and yolk, 255 Sauce, calf’s head on tortue, 246 ; Cambridge, caper, for fish, 254 ; for mutton,
253 ; cardinal, 249 ; Chateaubriand, or maitre d’hOtol lifio, 251 ; cherry, 254 ; chicken, 256 ; Claremont, 254 ; codfish, salt, 256 ; coulis, white and brown,
253 ; crayfish, 256 ; cream for roast neck of veal, 245 ; currant (black) jolly, 255 ; rod, 255 ; euiTant and raisin, 255 ; cuiTy, jilain, 254 ; Indian,
Sauce, devil’s, 248 ; dextrine in, 227 ; caramel of, 227 ; Dutch, hollandaise, 243 ; recipe, 244 ; compound, 254 ; D’Uxelles, 248
Sauce, English, old, for cold fowl, 258 ; espagnole, 245 ; stock, 235 ; ii la flnancifiro, 246; essences (mushroom ketchup), 259
Sauce, fennel, 252 ; fines herbes, 24t> ; I white, 21S ; Flemish, 254 ; French his- | torioal gence and cameline, 229 ; fumets, 312