2956 Jam, apricot, 821 2957 Jam, cherry, 822 Jam omelets, 726 2960 Jam, plum, 823 2961 Jam, rhubarb, 823 2958 Jam, strawberry, $22 2962 Jam, tomato, 824 2954 Jams, 820 2955 Jams, eee potting and sealing of, Jambon. See also Tam 1416 Jambon a la Chanoinesse, 465 1417 Jambon 4 a la Choucrotite, 465 1418 Jambon a la Maillot, 465 1419 Jambon de Prague sous la Cendre, 465 1419a Jambon de Prague a la Metternich, 466 1419b Jambon de Prague 4 la Norfolk, 466 1437 Jambon froid a la gelée, 470 1441 Jambon, Mousse de, au blanc de Poulet, 471 1439 Jambon, Mousse froide de, 471 1440 Jambon, Mousse froide de, a l’Alsacienne, 471 1434 Jambon, Mousselines de, a la Florentine, 470 1435 Jambon, Mousselines de, a la Hongroise, 470 1433 Jambon, Mousselines de, Alexandra, 470 1436 Jambon, Mousselines de, aux petits pois, 470 1442 Jambon, Mousselines de, froides, 472 1421 Jambon soufflé, 466 1438 Jambon soufflé, froid, 471 2529 Java Soufflé, 740 2656 Jellies 4 la Moscovite, 768 2655 Jellies 4 la Russe, 768 Jellies, Aspics, 59-63 2650 Jellies, classes of, 765 2653 Jellies, garnish and accompaniments of, 767 Jellies, recipes for, 765-768 2654 Jellies, rubannées, 768 Jellies, savoury or aspic, 59-63 2971 Jelly, apple, 827 2351 Jelly, apple for decorating, 693 2963 Jelly, black-currant, 825 INDEX No. of Recipe 2651 Jelly, calf’s foot, 766 2652 Jelly, Gelatine base, with, 766 2970 Jelly, orange, 827 2964 Jelly, quince, 825 2965, 2967 Jelly, red-currant, 825, 826 2969 Jelly, red-currant, prepared cold, 826 2972, 2973 Jelly, tomato, 827 2968 Jelly, white-currant, 826 1000 John Dory (St. Pierre), 338 88 Joinville sauce, 39 2566 Jubilee cherries, 747 K. 2293 Kache de Sarrasin for Potages, 675 2292 Kache de Semoule for Coulibiac, 675 2942 Kaltschale, $18 344 Karoly Eclairs, 151 752 Kidney soup, 259 307 Kilkis, 143 L. 598 La Petite Marmite, 215 2378 Lady’s Finger Biscuit Paste, 702 998 Laitances a la Florentine, Bar- quettes de, 337 997 Laitances 4 la Meuniére, 337 999 Laitances 4 la Nantua, Caisses de, 338 996 Laitances de Carpe, 337 2164 Laitues a la Créme, 651 2161 Laitues 4 la Moélle, 651 2160 Laitues, braisées au Jus, 650 706 Laitues, cream, 247 2162 Laitues, farcies, 651 2163 Laitues, farcies pour Garniture, 651 2165 Laitues, Soufflé de, 651 1355 Lamb, Baron of, 449 1382 Lamb, Curry of, 455 1370 Lamb cutlets, 452 1371 Lamb cutlets 4 la Buloz, 452 1372 Lamb cutlets, Maréchale, 452 1373 Lamb cutlets, Milanaise, 453 1374 Lamb cutlets, Morland, 453 1375 Lamb cutlets, Navarraise, 453 1376 Lamb cutlets, Nelson, 453 1377 Lamb cutlets, stuffed, 4 la Périgueux, 454 1356 Lamb, double of, 449 1378 Lamb, Epigrammes, 454 1358 Lamb, fillet of, 449 Lamb, grass and house, 431-432 Lamb, house, recipes for, 449 e¢ seq. 1369 Lamb, leg and shoulders of, 452 1359 Lamb, neck of, 449 1363 Lamb, neck of, 4 la Boulangére, 450 1368 Lamb, neck of, A la Toscane, 451 1361 Lamb, neck of, Beaucaire, 450 1362 Lamb, neck of, en Cocotte a la Bonne- Femme, 450 869

AI-modernized reading of the original text

2956 Jam, apricot, 821 2957 Jam, cherry, 822 Jam omelets, 726 2960 Jam, plum, 823 2961 Jam, rhubarb, 823 2958 Jam, strawberry, $22 2962 Jam, tomato, 824 2954 Jams, 820 2955 Jams, see potting and sealing of, Jambon. See also Tam 1416 Jambon a la Chanoinesse, 465 1417 Jambon 4 a la Choucrotite, 465 1418 Jambon a la Maillot, 465 1419 Jambon de Prague sous la Cendre, 1419a Jambon de Prague a la Metternich, 1419b Jambon de Prague 4 la Norfolk, 466 1437 Jambon froid a la gelée, 470 1441 Jambon, Mousse de, au blanc de Poulet, 471 1439 Jambon, Mousse froide de, 471 1440 Jambon, Mousse froide de, a l’Alsacienne, 471 1434 Jambon, Mousselines de, a la Florentine, 470 1435 Jambon, Mousselines de, a la Hongroise, 470 1433 Jambon, Mousselines de, Alexandra, 1436 Jambon, Mousselines de, aux petits pois, 470 1442 Jambon, Mousselines de, froides, 472 1421 Jambon soufflé, 466 1438 Jambon soufflé, froid, 471 2529 Java Soufflé, 740 2656 Jellies 4 la Moscovite, 768 2655 Jellies 4 la Russe, 768 Jellies, Aspics, 59-63 2650 Jellies, classes of, 765 2653 Jellies, garnish and accompaniments of, 767 Jellies, recipes for, 765-768 2654 Jellies, rubannées, 768 Jellies, savoury or aspic, 59-63 2971 Jelly, apple, 827 2351 Jelly, apple for decorating, 693 2963 Jelly, black-currant, 825 No. of Recipe 2651 Jelly, calf’s foot, 766 2652 Jelly, Gelatine base, with, 766 2970 Jelly, orange, 827 2964 Jelly, quince, 825 2965, 2967 Jelly, red-currant, 825, 826 2969 Jelly, red-currant, prepared cold, 2972, 2973 Jelly, tomato, 827 2968 Jelly, white-currant, 826 1000 John Dory (St. Pierre), 338 88 Joinville sauce, 39 2566 Jubilee cherries, 747 K. 2293 Kache de Sarrasin for Potages, 675 2292 Kache de Semoule for Coulibiac, 2942 Kaltschale, $18 344 Karoly Eclairs, 151 752 Kidney soup, 259 307 Kilkis, 143 598 La Petite Marmite, 215 2378 Lady’s Finger Biscuit Paste, 702 998 Laitances a la Florentine, Barquettes de, 337 997 Laitances 4 la Meuniére, 337 999 Laitances 4 la Nantua, Caisses de, 996 Laitances de Carpe, 337 2164 Laitues a la Créme, 651 2161 Laitues 4 la Moélle, 651 2160 Laitues, braisées au Jus, 650 706 Laitues, cream, 247 2162 Laitues, farcies, 651 2163 Laitues, farcies pour Garniture, 651 2165 Laitues, Soufflé de, 651 1355 Lamb, Baron of, 449 1382 Lamb, Curry of, 455 1370 Lamb cutlets, 452 1371 Lamb cutlets 4 la Buloz, 452 1372 Lamb cutlets, Maréchale, 452 1373 Lamb cutlets, Milanaise, 453 1374 Lamb cutlets, Morland, 453 1375 Lamb cutlets, Navarraise, 453 1376 Lamb cutlets, Nelson, 453 1377 Lamb cutlets, stuffed, 4 la Périgueux, 1356 Lamb, double of, 449 1378 Lamb, Epigrammes, 454 1358 Lamb, fillet of, 449 Lamb, grass and house, 431-432 Lamb, house, recipes for, 449 e¢ seq. 1369 Lamb, leg and shoulders of, 452 1359 Lamb, neck of, 449 1363 Lamb, neck of, 4 la Boulangére, 450 1368 Lamb, neck of, A la Toscane, 451 1361 Lamb, neck of, Beaucaire, 450 1362 Lamb, neck of, en Cocotte a la Bonne- Femme, 450

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