A guide to modern cookery

No. of Recipe 1722 Dindonneau, Ailerons de, dorés, a la Purée de Marrons, 545 1720 Dindonneau, Blanc de, a la Dampierre, 544 1721 Dindonneau, Blanc de, 4 la Toulousaine, 545 1718 Dindonneau Chipolata, 543 1719 Dindonneau en Daube, 544 1716 Dindonneau farci aux Marrons, 1722a Dindonneau froid, 546 1960 Dindonneau, roast, 610 1961 Dindonneau, truffled, 611 Diner, Menus for, 831-40 2722 Diplomate aux fruits, 782 2141 Dolmas, 647 921 Dominos de Filets de Sole, 310 758 Dorado, 261 2601 Douillon Normand, 753 256 Dressing and accompaniments of roasts, 119 Drinks and refreshments, 816-819 221 Duchesse potatoes, 93 337 Duchesses, 150 339 Duchesses 4 la Reine, 151 340 Duchesses 4 la Sultane, 151 341 Duchesses caviare, 151 338 Duchesses Nantua, 150 343 Duchesses Norwegian, 151 342 Duchesses, smoked salmon, 151 1936 Duck, wild, 604 Duckling. See Caneton 2361 Dumplings, paste for, 696 1166 Dumplings, suet, 386 225 Duxelle, for garnishing of small pies, etc., 94 223 Duxelle, ordinary or dry, 93 224 Duxelle, for stuffed vegetables, 93 E. 3445 Eclairs, Karoly, 151 966 Ecrevisses 4 la Bordelaise, 328 969 Ecrevisses 4 la Liégeoise, 329 967 Ecrevisses A la Mariniére, 328 968 Ecrevisses A la Nage, 329 975 KEcrevisses Aspic de Queues d’, 4 la Moderne, 330 662 Ecrevisses, Bisque d’, 233 147, 285 Ecrevisses butter, 56, 140 345 Ecrevisses en Buisson, 151 976 Ecrevisses, Mousse d’, 331 977 Ecrevisses, Mousse d’, Cardinal, 332 970 Ecrevisses, Mousselines d’, 329 978 Ecrevisses, petits Soufflés froids d’, Ecrevisses, preparation of, 327 972 Ecrevisses, Soufflé d’, 4 la Florentine, 974 Ecrevisses, Soufflé d’, 4 la Piémontaise, 330 973 Ecrevisses, Soufflé d’, Léopold de Rothschild, 330 No. of Recipe 976a Ecrevisses, Suprémes d’, au Champagne, 332 971 Ecrevisses, Timbale de Queues d’, a la Nantua, 329 322 Ecrevisses toast, 146 310 Eel au vert, 143 311 Eel au vert, 4 la Flamande, 144 308 Eel, smoked, 143 309 Eel with white wine and paprika, 755 Eels, ways of cooking, 261 118 Egg sauce, Scotch, 46 117 Egg sauce with melted butter, 46 Egg-and-bread-crumbing. See Anglaise Egg-plant. See Aubergines 484 Eggs a la Bordelaise, 184 400 Eggs 4 la Florentine 165 409 Eggs a la Portugaise, 167 410 Eggs a la Reine, 167 2607 Eggs a la Religieuse, 754 438 Eggs a la Tripe, 174 439 Eggs a la Tripe bourgeoise, 174 401 Eggs au Gratin, 166 396 Eggs, Bercy, 165 389 Eggs, Chasseur, 165 535 Eggs, cold, a la Nantua, 194 537 Eggs, cold, 4 la Reine, 195 526 Eggs, cold, 4 l’Andalouse, 192 525 Eggs, cold, Alexandra, 192 527 Eggs, cold, Argenteuil, 192 528 Eggs, cold, Capucine, 193 529 Eggs, cold, Caréme, 193 530 Eggs, cold, Colbert, 193 531 Eggs, cold, Colinette, 193 533 Eggs, cold, Frou-Frou, 194 534 Eggs, cold, Moscovite, 194 536 Eggs, cold, Polignac, 195 Eggs, cold, preparation of, 192 538 Eggs, cold, Rubens, 195 532 Eggs, cold, with Tarragon, 193 399 Eggs, devilled, 165 395 Eggs, on the dish, 164 440 Eggs en Cocotte, 174 443 Eggs en Cocotte, a la Jeannette, 175 445 Eggs en Cocotte, 4 la Lorraine, 175 446 Eggs en Cocotte, 4 la Maraichére, 448 Eggs en Cocotte, 4 la Soubise, 176 441 Eggs en Cocotte, with Chambertin, 442 Eggs en Cocotte, with cream, 175 444 Eggs en Cocotte, with gravy, 175 447 Eggs en Cocotte, with morels, 175 482 Eggs, fried, 183 487 Eggs, fried, 4 la Portugaise, 184 488 Eggs, fried, 4 la Provengale, 184 489 Eggs, fried, 4 la Romaine, 185 490 Eggs, fried, a la Verdi, 185 485 Eggs, fried, harvesters’, 184 486 Eggs, fried, poached, 184 491 Eggs, fried, poached, a la Villeroy, To 483 Eggs, fried, preparation of, 183 433 Eggs, hard-boiled, 172