Parma cheese, and quenelles of fowl,
164
Soup, ravioli (rabioles), 206 ; rico, 163 ;
rye, green corn, 173
Soup, soles, fillets .of, in, 103 ; spring,
154 ; ii la vertprO, 160 ; spinach, 175 ;
sorrel, 162 ; characterized by vege-
tables, 150 ; sheep’s head, 208 ; sheep’s
pluck, 208 ; sportsman’s, clear, 208 ;
spring herbs, 162 ; semolina, 169 ;
varieties of, 170 ; scorzonera, or salsifis,
162,318; Scotch broth, 145; sturgeon,
plain and compound, brown or while,
Chinese, 192
Soup, tapioca, 173 ; topinambur, or Jeru-
salem artichoke, 159; turtle, clear and
thick, 194 ; mock-turtlc.
Soup, veal and rico, compound, 163 ;
vermicelli, clear, 168 ; vougoli, shell-
fish, 183
Soy, Japanese, 175 ; soja, sooja, 176
Spanish puffs (meringues), 370
Spiced pepper, 103 ; salt, 103
Spices, 86
Spinach, preparation of, 319 ; with butter,
320 ; extract of, for colouring green,
175, 321
Spirits, distilled. 617
Spongada, 584 ; di Roma, 587 ; di Toledo,
587 ; various others, 587
Sponge, in breadmaking, 379
Sprat, fish, 533
Standard broth, 115
Starch in flour and other parts of iJants,
373
Steak, 446
Stock, common or grand, 114 ; prepara-
tion of, 116 ; sauces, or grand, brown
or white, 235
Sturgeon, preparation of, 528 ; sauce,
247
Suet, ox kidney fat, 431
Sugar, varieties and preparations, 101 ;
coloured, 101 ; perfumed, 102 ; boiling
of, 102 ; glaces of, 103 ; syrup for
jellies, 267
Sweetbread (sec preparations of beef
and veal, pancreas), 430
Talmouso, definition, 370 ; pastry, with
cheese, 416
Tansy (Tanacetum), aromatic herb, 97
Tapioca, starch of manioc, 315
Tartar .sauce, 257
Tartc aux fruits, definition, 370
Tartelettos, definition, 370
Teal, preparations of, chap, xlvi., p. 499,
506
Tench, fish, 555
Tcrrine (English, tureen), old form of
ragoflt, 304
Thickening of saticos, soups, ragout
(liaison, leason), 233, 234
Tliridax, extract of lettuce, 354
Thyme, aromatic herb, 96 ; ditto lemon,
!16
ALPHABETICAL INDEX
701
Timbale, definition, 370 ; various tim-
bales, 573
Toasts, savoury and sweet, called rOtics
and croutons, chap. Iv., p. OOS
Tomato sauce, brown, 240 ; red, 248
Tomatoes, general account of, 322 ; as
salad, 322 ; its solanaceous relatives,
323
Topinambur, or gii'asol artichoke
(Jerusalem artichoke), 339 ; chemical
constitution and modes of cooking, 340
Torta, 419
Tourtes, definition, 370 ; in general, 572 ;
of godiveau, ibid.
Tripe, 446 ; various preparations of, 447
Trout, preparations of, 549 ; Reyniferes
stuffed and fried, 550
Truflles, general history of, 299 : varie-
ties, 299 ; analysis, 300 ; preparations,
301 ; b, la serviette, 302
Tunny, fish, 539
Turbans, chap, li., p. 579, et seq.
Turbot, history, 522 ; various prepara-
tions of, 523; boiled plain, 523 ; broiled,
524
Turkey, general account of, chap, xlv.,
p. 488 ; boiled, 493 ; leg of, 493 ; roast
and stuffed, 490, 491 ; is it remove or
roast? 490
Turnips, general, account of, 334 ;
chemical ingredients, 335 : rape, when
preferable to turnip, 335 ; purde or
mash, 330 ; turnip sprouts, or tops,
330
Turnover, covered fruit tart, 416
Turtle, flesh, 562 ; soup, 194 ; sun-dried,
197 ; fat, preserved, 197
Page 455
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
Parma cheese, and quenelles of fowl,
Soup, ravioli (rabioles), 206 ; rico, 163 ; rye, green corn, 173
Soup, soles, fillets .of, in, 103 ; spring, 154 ; ii la vertprO, 160 ; spinach, 175 ; sorrel, 162 ; characterized by vegetables, 150 ; sheep’s head, 208 ; sheep’s pluck, 208 ; sportsman’s, clear, 208 ; spring herbs, 162 ; semolina, 169 ; varieties of, 170 ; scorzonera, or salsifis, 162,318; Scotch broth, 145; sturgeon, plain and compound, brown or while, Chinese, 192
Soup, tapioca, 173 ; topinambur, or Jerusalem artichoke, 159; turtle, clear and thick, 194 ; mock-turtlc.
Soup, veal and rico, compound, 163 ; vermicelli, clear, 168 ; vougoli, shellfish, 183
Soy, Japanese, 175 ; soja, sooja, 176 Spanish puffs (meringues), 370 Spiced pepper, 103 ; salt, 103 Spices, 86
Spinach, preparation of, 319 ; with butter, 320 ; extract of, for colouring green, 175, 321
Spirits, distilled. 617 Spongada, 584 ; di Roma, 587 ; di Toledo, 587 ; various others, 587 Sponge, in breadmaking, 379 Sprat, fish, 533 Standard broth, 115
Starch in flour and other parts of plants,
Steak, 446
Stock, common or grand, 114 ; preparation of, 116 ; sauces, or grand, brown or white, 235
Sturgeon, preparation of, 528 ; sauce,
Suet, ox kidney fat, 431 Sugar, varieties and preparations, 101 ; coloured, 101 ; perfumed, 102 ; boiling of, 102 ; glaces of, 103 ; syrup for jellies, 267
Sweetbread (sec preparations of beef and veal, pancreas), 430
Talmouso, definition, 370 ; pastry, with cheese, 416
Tansy (Tanacetum), aromatic herb, 97 Tapioca, starch of manioc, 315 Tartar .sauce, 257 Tartc aux fruits, definition, 370 Tartelettos, definition, 370 Teal, preparations of, chap, xlvi., p. 499,
Tench, fish, 555
Tcrrine (English, tureen), old form of ragoflt, 304
Thickening of sauces, soups, ragout (liaison, leason), 233, 234 Thridax, extract of lettuce, 354 Thyme, aromatic herb, 96 ; ditto lemon, !16
Timbale, definition, 370 ; various timbales, 573
Toasts, savoury and sweet, called rôties and croutons, chap. Iv., p. 508 Tomato sauce, brown, 240 ; red, 248 Tomatoes, general account of, 322 ; as salad, 322 ; its solanaceous relatives,
Topinambur, or gii'asol artichoke (Jerusalem artichoke), 339 ; chemical constitution and modes of cooking, 340 Torta, 419
Tourtes, definition, 370 ; in general, 572 ; of godiveau, ibid.
Tripe, 446 ; various preparations of, 447 Trout, preparations of, 549 ; Reyniferes stuffed and fried, 550 Truflles, general history of, 299 : varieties, 299 ; analysis, 300 ; preparations, 301 ; b, la serviette, 302 Tunny, fish, 539 Turbans, chap, li., p. 579, et seq.
Turbot, history, 522 ; various preparations of, 523; boiled plain, 523 ; broiled,
Turkey, general account of, chap, xlv., p. 488 ; boiled, 493 ; leg of, 493 ; roast and stuffed, 490, 491 ; is it remove or roast? 490
Turnips, general, account of, 334 ; chemical ingredients, 335 : rape, when preferable to turnip, 335 ; purde or mash, 330 ; turnip sprouts, or tops,
Turnover, covered fruit tart, 416 Turtle, flesh, 562 ; soup, 194 ; sun-dried, 197 ; fat, preserved, 197