FoodNet

The spirit of cookery

1895

Page 454

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Snow-Nookerln (Austrian), 280 Sole, preparations of, 525 ; boiled, fried, 526 ; au gratin, other forms, 527 Sopa, Spanish soup ii I’ancienne, 215 Sorrel, puree of, 311 Souchets, or souchies, of fish, 193 Souchy broth, 194 SouftlOs, baking and serving of, 391 ; CarSme on, 390, note ; biscuit, 392 ; chocolate, 390; ginger, 392 ; lemon, 392 ; orange, pineapple, raspberries, rice, tapioca, 390 Soup, synoptical classification of, 150 ; ton divisions, 150 ; evolution of clear and compound, chap, viii., p. 152 Soup, barley, 105 ; batvinia, Russian fi.sh, 191 ; bOche do mer, Jaxranese, 218 ; beer, Russian and Gorman, 179; bisque of crayfish, 183 ; verses on, 184 ; llorsch, or Polish ragout, 216 ; bouillabaisse, or Proven(;ale, 205 ; bouillabaisse ii 1 v Nimoise, 205 ; bouillabaisse of Marseille, 205 ; bouride ii I’aillolis, 205 ; brunolso (of lentils), 175 Soup, calf’s foot, 210 ; calf’s head, or mock- turtle, 208; calf’s tail, 210 ; with cereals and their products, 163 ; cassava, 173 700 THE SPIRIT OF COOKERY Coylon moss, 180; chicken or game I custard purde, 164 ; chestnuts, 80S ; | chicken panada, 181 ; chicken and rice, i 103 ; chiflonado, or minced chicken, j 198 ; Chinese birds’ nests (Sunan, Salan- gan), 217 ; clear, and its deterioration, 154 ; clear rice, with asparagus heads, 103 ; gratinated crusts, 170 ; savoury custard, 177 ; compound crab (au pou- parts), 188 ; croutc au pot, variation, 171 ; Crecy, carrots, 100 Soup, eggs, ijoached, 170 Soup, fish in general, 188 ; col, fillets of, 190 ; fillets of soles, 192 ; flounders, 192 ; jack or pike, 191 ; haddock, 191 ; sturgeon, 192 ; Russian fish, 191. Fowls’ liver 5, la Canierani, 206 Soup, giblet, clear, 207 ; grouse, 203 Soup, hare, 203 ; hotch-potch, 140 Soup, Italian paste, or star nouilles, 168 Soup, jardiniere or printauifere, and its modifications, 154 ; julienne, definition, history, and modification, 152 Soup, knuckle of veal and rice, 144 ; kari, 201 ; kholodnoy, Russian caviar, etc., 191 Soup, lasagnes, 168 ; lettuce and whole peas, 162 ; liver, fowls’, ii la Camerani, 200 ; leveret, 204 ; liquid custard of chicken, 181 ; lobster, 182 ; compound, 188 Soup, macaroni, 168 ; macaroni, com- pound, 10!) ; maigre soups for fast days. Lent, etc., 177 ; mulligatunny, 198 ; recipe for, 199 ; mulligatunny paste, Barrie’s Madras, 200 ; mussel, 182 Soup, nivernaise, 153 ; nouilles, French, 109 ; Nudoln, German, 109 Soup, ox-tail, 209 ; o.x-check, 208 ; kidney, 206; ouka, or Russian, 216; olla, Spanish, ragout, 210 ; oille, French, 213 ; onion, gencr d observations on, 157 ; varieties of, 158 ; oyster, 560 Soup, pe.arl barley, cream of, 165; pepper-pot. East Indies, 217 ; phea- .sant or partridge panada, 181 ; pig’s head, or Welsh, 208 ; pilau, or pilaff, or Turkish, 216 ; Polish, or ragoflt. Borsch, 216 ; potato, general observa- tion, 172; varieties, 172; prawn, com- pound, 188 ; puchero, Spanish, 211 Soup, purges in, of the following articles : asparagus, 162 ; artichoke, 162 ; carrots, 161; Vuillemot’s, 178; cberry, 178; chestnuts, brown, 175 ; white, ihid. ; cucumber, 162 ; endives, 102 ; fowl, 161 ; chicken, 198 : garban(;as, or chick peas, 175, note ; gourd, or vegetable maiTOW, 162 ; grouse, 20.1 ; partridge, 164, 203 ; haricot beans, lentils (bru- noiso), 175 ; leek, 102 ; mushrooms, 163; peas, green, 174; dry, ripe, 105; pheasant, 161, 203 ; quail, 202 ; pump- i kin, 103; rabbits, 201; snipes, 203; spinach, 100 ; turnips, 101 ; tomato, [ 160 ; rico, savoury, with crayfish, '