Foie gras a la diplomate, 1161 d la Dumas, 1851 chaudfroid en caisses, 1162 darioles en Belle-Yue, 1163 a la Vatel, 1164 d6s a la strasbourgeoise, 1165 fleurettes with mayonnaise, 1166 glace a la hongroise, 1167 pains a la Georges Sand, 1168 petites bombes a l’alsacienne, 1169 crimes a la Mulhouse, 1170 mousses a l’ancienne, 1171 a la reine, 1172 rissolettes a la Pompadour, 923 zSphires, 1173 aux truffes, 924 Fondant for masking cakes and gateaux, 1964 Fonds ala president, 1904 Fondue soufflee au parmesan, 1918 Food and its digestion (table), p. 201 Foundation sauces, p. 96 bechamel, white sauces, veloute, p. 97 brown, p. 98 cook’s duty regarding taste, p. 98 characteristic and seasoning, p. 98 espagnole and bechamel, p. 96 versus brown, p. 96 introduction of ham or bacon, p. 97 GENERAL INDEX ’2 3 Foundation sauces, ordinary or plain, p. 98 over-cooking, p. 98 over-seasoning, p. 98 reduction, p. 99 time required for cooking, p. 97 Fraises (strawberries), beignets, 1654 bordure a la Madrid, 1743 charlotte, 1732 gateau surprise, 1749 en gel6e (in jelly), 1712 gelee (jelly), 1707 omelette, 1648 petites bombes a la moderne, 1724 petits pains, 1725 souffles, 1606 tivoli, 1727 Framboises (raspberries), tartelettes, 1999 French beans (see Haricots verts) dejeuner or French menus, p. 646 dishes in general, p. 628 Easter cake, 1991 menus, p. 646 salad dressing, 1554 Friandines de gibier, Perigueux, 1101 westphaiienne, 1852 Fricandeau pique aux epinards, 1210 Fricandelles de volaille, allemande, 989 Fricassee d’huitres (oysters), 590 d’oeufs (eggs), 1891 de volaille a la poulette, 956 Fried bread-crumbs, 1237 parsley, 3 Fritot de poireaux (leek fritters), 1393 Fritters (see Beignets and Fritot) Fromage, biscotim^p.908 biscuits a la ciAme, 1929 cr5me, 1919 petites croutes, 1911 Fruit compote, Chantilly, 1776 salad, 1556 Fruits a la princiere, 1806 Frying batters, 35, 1659, 1768 in fat or oil, 24 process, 78 temperatures, p. 59 Fuels, gaseous, p. 47 liquid, p. 48 solid, p. 47 Fumet (flavouring), p. 96 de gibier, 299 Galantine of beef, 1137 chicken, 1150 partridges, 1183 Galettes, ordinary, 1956 5,1a nantaise, 2004 Oame, devilled, 1867 Guide for ordering, p. 33 Garlic, p. 108 Garnishings and garnitures, p. 202 allemande, 408 Garnishings and garnitures, alliance, 411 alsacienne, 410 aneienne, 408a andalouse, 412 anglaise, 409 athenienne, 413 Bayard, 421 bayonnaise, 422 Beaufort, 414 belle vue, 416 bigarade, 417 Bignon, 419, bohemienne, 415 Bontoux, 423 bordeaux, 424 bordelaise for tournedos, 427 bourgeoise, 428 bourgogne, 425 Bourguignotte, 420 bretonne, 418 Brisse, 426 Cambacerds, 429 castelaine, 430 Cavour, 431 cepes, 442 Chambord, 432 Chartre, 433 chartreuse, 441 chasseur, 434 Chateaubriand, 436 Chesterfield, 437 chevaliere, 438 chipolata, 439 Clamart, 435 Clermont, 446 Conti, 443 crapaudine, 444 cressy, 445 ■ dauphine, 446a Dubouzet, 447 Duclair, 449 Dufferin, 448 Durance, 450 ecarlate, 451 6cossaise, 452 espagnole, 453 financi^re, 455 flamande, 454 franqaise, 456 gtaoise, 457 georgienne, 459 gitana, 461 Glengarry, 465 Godard, 463 Gouffe, 464 gourmet, 466 grecque, 462 gudewife, 467 irlandaise, 469 italienne, 470 jardiniere, 471 Joinville, 472 3 A 2 724 THE NEW CENTURY COOKERY BOOK Garnishings and garnitures, Louis XV, 473 lyonnaise, 474 macedoine, 476 maitre d’hotel, 475 marengo, 477 milanaise, 476«

AI-modernized reading of the original text

Foie gras a la diplomate, 1161 d la Dumas, 1851 chaudfroid en caisses, 1162 darioles en Belle-Vue, 1163 a la Vatel, 1164 d6s a la strasbourgeoise, 1165 fleurettes with mayonnaise, 1166 glace a la hongroise, 1167 pains a la Georges Sand, 1168 petites bombes a l'alsacienne, 1169 cremes a la Mulhouse, 1170 mousses a l’ancienne, 1171 a la reine, 1172 rissolettes a la Pompadour, 923 Zéphires, 1173 aux truffes, 924 Fondant for masking cakes and gateaux, Fonds ala president, 1904 Fondue soufflee au parmesan, 1918 Food and its digestion (table), p. 201 Foundation sauces, p. 96 bechamel, white sauces, veloute, p. 97 brown, p. 98 cook’s duty regarding taste, p. 98 characteristic and seasoning, p. 98 espagnole and bechamel, p. 96 versus brown, p. 96 introduction of ham or bacon, p. 97 ’2 3 Foundation sauces, ordinary or plain, p. 98 over-cooking, p. 98 over-seasoning, p. 98 reduction, p. 99 time required for cooking, p. 97 Fraises (strawberries), beignets, 1654 bordure a la Madrid, 1743 charlotte, 1732 gateau surprise, 1749 en gel6e (in jelly), 1712 gelee (jelly), 1707 omelette, 1648 petites bombes a la moderne, 1724 petits pains, 1725 souffles, 1606 tivoli, 1727 Framboises (raspberries), tartelettes, 1999 French beans (see Haricots verts) dejeuner or French menus, p. 646 dishes in general, p. 628 Easter cake, 1991 menus, p. 646 salad dressing, 1554 Friandines de gibier, Perigueux, 1101 westphaiienne, 1852 Fricandeau pique aux epinards, 1210 Fricandelles de volaille, allemande, 989 Fricassee d’huitres (oysters), 590 d’oeufs (eggs), 1891 de volaille a la poulette, 956 Fried bread-crumbs, 1237 parsley, 3 Fritot de poireaux (leek fritters), 1393 Fritters (see Beignets and Fritot) Fromage, biscotim, p. 908 biscuits a la creme, 1929 creme, 1919 petites croutes, 1911 Fruit compote, Chantilly, 1776 salad, 1556 Fruits a la princiere, 1806 Frying batters, 35, 1659, 1768 in fat or oil, 24 process, 78 temperatures, p. 59 Fuels, gaseous, p. 47 liquid, p. 48 solid, p. 47 Fumet (flavouring), p. 96 de gibier, 299 Galantine of beef, 1137 chicken, 1150 partridges, 1183 Galettes, ordinary, 1956 a la nantaise, 2004 Oame, devilled, 1867 Guide for ordering, p. 33 Garlic, p. 108 Garnishings and garnitures, p. 202 allemande, 408 Garnishings and garnitures, alliance, 411 alsacienne, 410 aneienne, 408a andalouse, 412 anglaise, 409 athenienne, 413 Bayard, 421 bayonnaise, 422 Beaufort, 414 belle vue, 416 bigarade, 417 Bignon, 419, bohemienne, 415 Bontoux, 423 bordeaux, 424 bordelaise for tournedos, 427 bourgeoise, 428 bourgogne, 425 Bourguignotte, 420 bretonne, 418 Brisse, 426 Cambacerds, 429 castelaine, 430 Cavour, 431 cepes, 442 Chambord, 432 Chartre, 433 chartreuse, 441 chasseur, 434 Chateaubriand, 436 Chesterfield, 437 chevaliere, 438 chipolata, 439 Clamart, 435 Clermont, 446 Conti, 443 crapaudine, 444 cressy, 445 ■ dauphine, 446a Dubouzet, 447 Duclair, 449 Dufferin, 448 Durance, 450 ecarlate, 451 Ecossaise, 452 espagnole, 453 financiere, 455 flamande, 454 francaise, 456 genoise, 457 georgienne, 459 gitana, 461 Glengarry, 465 Godard, 463 Gouffe, 464 gourmet, 466 grecque, 462 guédewife, 467 irlandaise, 469 italienne, 470 jardiniere, 471 Joinville, 472 3 A 2 Garnishings and garnitures, Louis XV, lyonnaise, 474 macedoine, 476 maitre d’hotel, 475 marengo, 477 milanaise, 476«

The new century cookery book