The new century cookery book

Digestion of food (table), p. 201 Dinde (Turkey) It la Chipolata, 1023 a la Godard, 1024 a la provenqale, 1025 a la Eeyni^re, 1026 blanquette aux morilles, 1027 cuisses farcies a la Garibaldi, 1028 farcie aux marrons (roast, stuffed with chestnuts), 1221 grillee a la diable, 1029 patds, 1149 to carve, 1256 Dishes, how to wash, p. 42 Dominos (confectionery), 2018 Draughts or slides, p. 54 Dressed fish and fish entrees (hot), p. 212 vegetables, p. 437 Dry pickling, 28 Duck (see Canard) Duckling (see Caneton) Easter cake, 1991 ] Eclairs d’anchois, 1841 au caf6, 2001 de sardines, 1833 Ecrevisses (prawns), caviar aux, 60 croutes a la tartare, 67 sauce, 219 Eels (see Anguille) Egg liaison, p. 93 Egging and crumbing, 34 Eggs, guide for ordering, p. 35 (see CEufs) Electric stoves, p. 56 Electricity, p. 48 Elementary methods, p. 110 rules for roasting, p. 73 Endive (see ChicoiAe) 722 THE NEW CENTURY COOKERY BOOK English and French specimen menus, p. 630 Entries chaudes de gibier, p. 360 de viandes, p. 264 de volaille, &o.,p. 326 classification, 679 cold dishes, 680 fish (hot), p. 212 game (hot),y>. 360 meat (hot),y). 264 meat, poultry, and game (cold), p. 384 poultry, &c. (hot), _p. 326 quotations for menus, p. 697 rabbit, &c., p. 357 Entremets sucres (hot sweets), p. 501 Eperlans (smelts) en brochettes, 575 a la cdlestine, 576 au citron, 574 fareis a la Pouraine, 577 souffle, 578 Epigrammes de faisan a la jardiniere, 1042 Epinards (spinach) a la Bechamel, 1366 a la Colbert, 1367 aux ceufs a la vert-pre, 1368 friandines aux, 1369 ravioles, 1370 salade, 1521 souffles, 1365 et ceufs, salade, 1521 Escalopes de turbot a la dauphine, 513 Essence de gibier, 316a de volaille, 299a Essences of meat, Ac., p. 95 Esturgeon (sturgeon) a Panchois, 619 a la cardinal, 620 darne, a la milanaise, 621 papillotes, 620a Etuver process, p. 77 Extractives, water and salts, p. 17 Faisan (pheasant) 1044 a la bonne femme, aux choux, 1045 barde au cresson, 1230 bordure a la chasseur, 1039 brais6 aux choux, 1038 chartreuse a la Balmoral, 1180 a la Richelieu, 1046 en aspic, 1179 en coquette, 1040 en robe de chambre, 1041 epigrammes a la jardiniere, 1042 filets a la Talleyrand, 1047 fareis aux epinards, 1043 salmis a la bohemienne, 1048 Farce de champignons (mushrooms), 407 faisan (pheasant), 405 foie de veau (liver), 406 gibier (game), 404 Farce de poisson (merlan, whiting), 400 quenelle de poisson, 561" veau (veal), 402 godiveau (quenelles), 401 volaille (chicken), 403 Farinaceous dishes, p. 481 Fat for buttering moulds, Ac., 18 to clarify, 23 Feet (see Pieds) Feuilletage (puff-paste), 1944 Fieldfares (sec Grives) Figues (figs), bordure a la creme, 1746 Finger pudding, 1590 First menu used at table, p. 625 Fish (see Poisson) cutlets, 620a how to choose, p. 22 quenelle forcemeat, 561 quotations for menus, p. 697 soups, p. 89 stock for soupes maigres, p. 85 to carve, 1242 Fixed price table d’hote dinners, p. 649 Flageolets a la poulette, 1375 Flans de crapes aux epinards, 1860 Flemish menu, a, p. 667 Fleurettes de foie gras, 1166 Florador cannelons, 1925 Flounders ‘(see Limandes and Carrelet) Foie de veau a la Clermont, 859 a l’eehalote, 860 braise, 858