The new century cookery book

Cerises (cherries), rissoles, 1649 salade, 1555 Cervelles (brains) de veau au beurre noir, a la milanaise, 852 a la poulette, 853 beignets, 1863 Champagne jelly, 1708 Champignons (mushrooms) a la Bechamel, it la bordelaise, 1339 a la diable (devilled), 1336 a la Montgias, 1337 a la piemontaise, 1340 a la provenqale, 1341 aux fines herbes, 1342 au gratin, 1343 farcis, 1335 it la Napolitaine, 1344 stewed, 1338 (sweet dish), 1986 Chapon (capon) a la bourgeoise, 1019 a la Cavour, 1020 a la piemontaise, 1021 au gros sel, 1022 to carve, 1260 Charlotte de cerises (cherries), 1637 aux f raises (strawberries), 1732 de gaufrettes, 1733 glacee a la creole, 1803 a la florentine, 1802 a la princesse, 1801 de groseilles vertes (gooseberries), 1734 hollandaise, 1735 a l’imperiale, 1638 - de pommes (apples), 1639 russe aux pistaches, 1738 a la Plombieres, 1736 a la St. Jos6, 1731 a la suisse, 1737 Chartreuse de faisan it la Balmoral, 1180 de pommes a la princesse, 1730 Chaudfroid de cotelettes d’agneau, 1132 de cailles a la Victoria, 1176 de filets de mignons (beef), 1135 de foie gras en caisses, 1162 de perdreaux (pheasants), 1184 Cheese, guide for ordering, p. 35 cakes, 2017 croutes, 1911 diablotines, 1912 straws, 1922 Cherries (see Cerises) Chestnut amber, 1621 and celery with mayonnaise (salad), Chestnuts (see Marrons) Chevreuil (venison) braise it la Saint- Hubert, 1119 cotelettes it la turque, 1120 cuissot, sauce groseilles, 1241 escalopes a la chasseur, 1121 Chevreuil (venaison), longe a la puree de ' tomate, 1122 salmis a la sultane, 1123 tournedos a la milanaise, 1124 Chicken (see Volaille and Poulet) breasts, creole style, 971 curried, 979 farce, for pigeons a la royale, 936 fillets, Cecil style, 978 pillaff, 995 quenelles, 959 roast, 1220 to carve, 1260 Ghicoree (endive), salade au lard, 1514 Chocolate bavaroise, 1681 cake (gateau), 1761 icing, 1762 and 1969 mould, 1702 pouding (pudding), 1581 marrons, 2027 meringu6, 1582 sauce, 384 Choice of food, the, p. 21 Chopped parsley, 4 Choufleur (cauliflower) beignets, 1357 a la polonaise, 1355 augratin, 1356 Choux (cabbage) a la lilloise, 1351 de Bruxelles saute au beurre, 1354 farei au beurre, 1352 rouge (red) au petit lard, 1346 Choux de mer (sea kale) a la crAme, 1347 a la florentine, 1349 a la hollandaise, 1350 glace a la creme, 1348 Choux paste, 36 (for sweet dishes), 1951 Choux-raves, kohl rabis, a la creme, 1345 Christmas pudding, 1589 Cinnamon, p. 104 Clarification of stock, p. 88 Classical bill of fare quotations, p. 695 Cloves, p. 103 Coals as fuel, p. 47 Cobourg trifle, 1703 Cochon, pieds a la Perigord (grilled stuffed pig’s feet), 909 Cookie leckie, 194 Cod (see Cabillaud) Coffee butter, 1967 fritters, 1662 guide for ordering, p. 35 icing, 1966 Coke and charcoal, p. 47 Cold apricot pudding, 1718 collation menus, p. 674 meat kedgeree, 817 meat, to warm up, 13 potatoes, how to use, p. 46 sweets, p. 533 vegetables, how to use, p. 46 Compote de fruits a la Chantilly, 1776 Compote de melon, 1558 de pigeon a Famericaine. 941 a la bourgeoise, 942 de pluvier a la Doria, 1088 de poires en surprise, 1794 de pommes a la crAme, 1748 Concombre (cucumber), hors-d’oeuvre, 45 a la creme, 1358 a l’espagnole 1362 a l’italienne, 1363 beignets, 1359 darioles a la Mena, 1360 farei (stuffed), 1361 purAe, 1364 salade, 1511 Confectioner’s custard, 1958 Consommes (see Soups)