FoodNetArchive

A guide to modern cookery

1909

Page 493

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
182 Flour, 75— 191 Flour panada, 78 INDEX No. of Recipe 2419 Flower, fritters, 715 349 Foie-Gras, 152 1726 Foie-Gras, 547 1735 Foie-Gras, Aspic de, 551 1737 Foie-Gras au Paprika, 552 1727 Foie- ieee cuit dans une Brioche, 54 2314 Foie-Gras, Délices de, 681 1728 Foie-Gras, Escalopes de, & la Périgueux, 549 1729 Foie-Gras, Escalopes de, A la Ravignan, 549 1730 Foie-Gras, Escalopes de, 4 la Talley- rand, 549 1738 Foie- Gras, Escalopes de, Maréchale, 552 1736 Foie-Gras, Gastronome, 551 1739 Foie-Gras, Mousse de, 552 1740 Foie-Gras, Mousselines de, 553 1741 Foie-Gras, Pain de, 553 1742 Foie-Gras, Parfait de, 553 1743 Foie-Gras, Pavé de, Lucullus, 553 384 Foie-Gras, sausages, 160 1731 Foie-Gras, Soufflés de, 550 1732 Foie- Gras, Timbale de, 4 1’Alsa- cienne, 550 1733 Foie- eae Timbale de, Cambacérés, 550 1734 Foie-Gras, Timbale de, Montesquieu, 551 1744 Foie-Gras, Timbale de, Tzarine, 554 1248 Foie de Veau 4 l’Anglaise, 418 1247 Foie de Veau braisé a la Bourgeoise, 417 1250 Foie de Veau a I’Espagnole, 418 1249 Foie de Veau, Brochettes de, 418 1252 Foie de Veau, Pain de, 418 1251 Foie de Veau sauté aux fines Herbes, 418 1666 Foies de Volaille sautés au Vin rouge, 527 2316 Fondants au Chester, 682 Fonds — d’Artichauts. Artichauts 205 Forcemeat balls or Quenelles, 84 195 Forcemeat, chicken, fine, 79 200 Forcemeat, chicken, for galantines, See under c., 81 193 Forcemeat, chicken, with panada and butter, 78 194 Forcemeat, chicken, with panada and cream, 79 197 Forcemeat for galantines, pies, terrines, 80 201 Forcemeat, game, for pies and terrines, 82 202 Forcemeat, gratin, for hot raised pies, 82 195 Forcemeat, ‘‘ Mousseline,” 79 203 Forcemeat, pike, for Ruenciles) 83 196 Forcemeat, pork, 80 199 Forcemeat, veal, with fat and cream, I 198 Forcemeat, veal, with fat or Godi- veau, 80 INDEX No. of Recipe 246 Foreign soups, 103 Fowl. See also Volaille 1652 Fowl, Abatis de, aux Navets, 522 1654 Fowl, Ballotines of, 523 Fowl, cold, preparations of, 531 et seq. 670 Fowl, coulis of, 236 1653 Fowl, giblet pie, 523 1654 Fowl, legs of, boned and _ stuffed, 523 744 Fowl, livers, soup of, 257 1669 Fowl, marinade of, 528 Fowl roasts, 609-11 63 Foyot sauce, 34 2742 Fraisalia Timbale, 786 2673 Fraises a la Créole, 773 2683 Fraises a la Ritz, 775 2684 Fraises, Cardinal, 775 2674 Fraises, Fémina, 773 2681 Fraises, Lérina, 774 2675 Fraises, Marguerite, 774 2676 Fraises, Marquise, 774 2677 Fraises, Melba, 774 2678 Fraises, Nina, 774 2682 Fraises, Réve de Bébé, 775 2679 Fraises, Romanoff, 774 2743 Fraises, Tivoli aux, 787 2680 Fraises, Wilhelmine, 774 2685 Fraises, Zelma Kuntz, 775 2399 Frangipan cream, 710 2400 Frangipan for fried cream, 710 192 Frangipan panada, 78 2157 French Beans, 650 2158 French Beans, panachés, 650 638, 2159 French Beans, purée of, 227, 6 50 2625 French blanc mange, 759 2410 French bread pudding, 733 2497 Fresh noodle pudding, 734 1277 Fricadelles, 425 1206 Fricandeau, 403 1207 Fricandeau, froid, 403 1667 Fricassée de Poulet 4 l’Ancienne, 527 1668 Hileassee de Poulet aux Ecrevisses, 52 1276 Fricassée de Veau, 425 1669 Fritét ou Marinade de Volaille, 528 2430 Fritters 4 la Bourgeoise, 719 2432 Fritters a la Grand’mére, 719 2435 Fritters 4 la Suzon, 720 2422 Fritters, Acacia-flower, 716 2588 Fritters, apple, 751 2420 Fritters, apricot, 715 231 Fritters, batter for, 95 2423 Fritters, custard, 716 2419 Fritters, flower, 715 233 Fritters, batter for flower, 96 2419 Fritters, fruit, 715 233 Fritters, fruit batter for, 96 234 Fritters, batter for oven-glazed fruit, 6 9 2434 Fritters, Mignon, 719 2429 Fritters, pineapple, a la Favorite, 718 865