The new century cookery book

a la Clamart, 960 saut6 a la bayonnaise, 1013 a la Marnaise, 1014 a la Cabello, 961 a la Carnot, 962 a la Cavour, 967 a la chasseur, 963 at la Duroc, 964 a la fermi&re, 1015 a la florentine, 1016 a la Godard, 1017 a la Marengo, 965 a la Plombi5re, 966 a la savoyarde, 968 timbales a la m6ridionale, 1018 to carve, 1260 Poultry and game, boning, 16 guide -for ordering, p. 33 for roasting, to truss, 14 pick or pluck, 15 Poussins frits a la lyonnaise, 970 Prawns (see ecrevisses) Preparations made from stocks,^?. 85 Primrose pudding, 1593 Prunes, bordure a la crkme, 1745 de riz, 1719 souffid, 1610 Ptarmigan (see Perdrix blanches) Puff paste, 1944 half, 1950 Pulled bread, 2030 Pullpt (see Poularde) Puree a la Duxelle, 298 de concombres, 1364 homard (lobster), 540 de navets au gratin, 1381 d’oseilles (sorrel), 1380 de pois verts (green peas), 1390 Purees and thick soups, p. 88 (see Soups for individual recipes) Pyramide d’oeufs a, la reforme, 1933 Quails (see Cailles) Queen cakes, 1989 Quenelles aux huitres (oysters), 591 frites, 592 au parmesan, 1916 de pommes de terre, 1460 de veau godiveau, 401 a la Marengo, 834 a la tyrolienne, 835 Queues d’agneau a la russe, 694 de boeuf, braise, a la polonaise, 814 de mouton, braise, a la framjaise, 754 de veau & l’alsacienne, 862 Quotations for menus, p. 695 Kabbit (see Lapin, Lapereau) Badis (radishes), hors-d’ceuvre, 42 Bagout a l’irlandaise, 761 de mouton, 760 de volaille a la gauloisienne, 981 Eaie (skate) au beurre noir, 602 a la bourgeoise, 601 Baised game pie, 1192 pie crust, 1949 Banges, central, with underground flues, p. 53 (close), how to clean, p. 55 coal, p. 49 to stand against a wall, p. 53 Baspberries (see Framboises) Bavioles aux epinards (spinach), 1370 a l’italienne, 1496 Bavioli farce, 149 Beception menus, p. 673 Bed mullet (see Bougets) Begimental dinner menus, p. 656 Beines-claude (greengages), beignets, 1655 pouding glace, 1798 Bemouillage (second stock), 88 Removes and roasts, 411 quotations for menu, p. 697 Rice, to blanch, 22 1 socle, 39 (see Riz) Ris de veau (sweetbreads) a l'americaine, 864 a l’amiral, 1145 a la Biarritz, 1144 a la Chartreuse, 866 a la Conti, 867 a l’indienne, 869 a la jardiniere, 870 a la Louis Philippe, 872 k la milanaise, 873 a la Montreuil, 876 a la Senn, 875 a la S6vigne, 1130 k la Toulouse, 871 a la Yilleroi, 874 aux epinards, 868 croquettes en caisses, 877 dormes feuilletes, 878 en attelets} 865 escalopes a la Parmentier, 879 mironton en cocote, 881 roulettes ft l’imperatrice, 882 timbale a la Mirabeau, 883 to blanch, 863 vol-au-vent, 884 Rissoles de cerises (cherry rissoles), 1649 a la reine, 1865 Rissolettes de foie gras a la Pompadour, 923 a la Solferino, 1861 Risotto for cailles a la Tosca, 1065 a l’italienne, 1497 Riz (rice) a l’espagnole, 1940 a la florentine, 1935 a la hongroise, 1499 a l’imp6ratrice, 1720 a l’indienne (curried), 1498 a la milanaise, 1939 a la piemontaise, 1938 a la polonaise, 1500, 1937 a la reine, 1942 ft la tomate (tomato rice), 1501 fl la turque, 1 936 Rizzoletti, 1941 Roast chicken, 1220 duckling, 1226 goose (stuffed), 1225 grouse, 1232 guinea-fowl, 1228 mutton, leg, 1206 partridge, Spanish style, 1235 crapaudine style, 1236 English style, 1238 pheasant, 1230 snipe, 1231 tomatoes, 1484 turkey, served with chestnuts, 1221 venison, leg, 1241