Orient, tor pouding, 1573 oseille (sorrel), 351 oyster, 211 pain (bread), 235 parisienne, 353 pauvre homme, 357 pepper (poivrade), 263 Pdrigueux, 243 persil, 354 persillade, 355 pink chaudfroid, 292 piquante, 241 poivrade, 263 polonaise, 356 pommes, 361 Pompadour, 273 port wine, 340 poulette, 207 prince de Galles, 359 princesse, 254 provenpale, 358 punch, sirop, 380 raifort. chaude (hot), 234 f rappee (iced), 288 froide (cold), 287 ravigote (hot), 214 (cold), 363 reforme, 255 reine-Marie, 364 remoulade, 285 Ricardo, 365 Richelieu, 366 Robert, 238 romaine, 367 rouennaise, 264 russe (Russian), 257 ruisseau (watercress), 275 Sabayon (sweet), 381 salmis (game), 240 savoury cream, 296 Seville, 352 sicilienne, 368 sirop au punch, 380 Soubise, 232 Soyer, 369 Spadacini, 276 stragotte, 370 suedoise (cold), 279 supreme, 210 tartare, 278 texienne, 371 tomate (tomato), 271 aspic, 295 creme, 272 mayonnaise, 297 tortue (turtle), 372 universelle, 373 valentine, 283 Sauce, velo it6e, 206 venison or roebuck (ehevreuil), 256 ' venitienne, 220 verjus, 375 verte gl'ac6e, 281 mousseline, 280 vert-pre, 282 Victoria, 230 Villeroi, 374 vinaigrette, 300 vin blanc, 216 watercress, 275 white, 209 chaudfroid, 290 wine, 216 wine (sweet), 381 Xavier, 217 York, 376 Sauces, notes on, p. 169 and gravies, difference, p. 92 and their composition, p. 91 theory of, 91 various, p. 99 Saumon (salmon) a la Godard, 636 - a la Montmofency, 505 a la piemontaise, 638 a la Victoria, 637 a la matelot, 502 ballons fumes, 1848 eotelettes a la danoise, 500 a l’indienne, 497 dariole, moscovienne, 659 darne a l’amirai, 640 a la Chambord, 498 A la national, 499 a la ravigote, 660 en tranches a la meuniere, 643 escalope a la nantaise, 639 filet a la duchesse, 501 grenadins a la venitienne, 644 hure a la Cambaceres, 645 a la moderne, 503 a la provenqale, 646 mousseline a la cardinal, 504 papillotes, 506 pate a l’homard, 507 paupiettes aux huitres, 641 a la r£gence, 642 souffles a l’indienne, 661 tartelettes a l’ecossaise, 53 tranehettes en belle-vue, 662 Saumure (brine), 27 Sausages, smoked, 46 Sauter, or sauteing process, p. 80 Savarin a l’ananas, 1647 Savouries, quotations for, p. 699 Savoury cream, 296 custard for clear soup, 95 fritters, 1864 herbs* p. 107 jelly (aspic), 38 GENERAL INDEX 737 Savoury omelette, 1884 Scallops ( see petoneles) Science of cooking, the, p. 16 Scotch collops, 819 Scrambled eggs, 1896 Turkish style, 1899 Scullery work, the, p. 42 Sea kale (see Choux de mer) Seasoning and flavouring, p. 101 angelica, p. 109 aromatic herbs and plants, p. 106 carrots and turnips, p. 108 ginger,^). 109 lemons, p. 109 mustard, p. 104 pepper, p. 105 salt, p. 103 spices, p. 103 sugar, p. 109 vanilla, p. 109 vinegar, p. 108 Semolina croquettes, 1924 Service froid (cold service), p. 384 of soups, p. 90 de table, p. 702 of wines, p. 706 Shallot, p. 108 Short crust paste, 1943 Shoulder of mutton, to carve, 1249 Sick-room soups, p. 90 Simmering versus boiling, p. 69 Simple dishes (hors-d’oeuvre), 85 Skate (see Eaie) Smelles, 2006a Smelts (see Eperlans) Smoking process, p. 81 Snipe (see Becasse)

AI-modernized reading of the original text

Orient, tor pouding, 1573 oseille (sorrel), 351 oyster, 211 pain (bread), 235 parisienne, 353 pauvre homme, 357 pepper (poivrade), 263 Pdrigueux, 243 persil, 354 persillade, 355 pink chaudfroid, 292 piquante, 241 poivrade, 263 polonaise, 356 pommes, 361 Pompadour, 273 port wine, 340 poulette, 207 prince de Galles, 359 princesse, 254 provenpale, 358 punch, sirop, 380 raifort. chaude (hot), 234 f rappee (iced), 288 froide (cold), 287 ravigote (hot), 214 (cold), 363 reforme, 255 reine-Marie, 364 remoulade, 285 Ricardo, 365 Richelieu, 366 Robert, 238 romaine, 367 rouennaise, 264 russe (Russian), 257 ruisseau (watercress), 275 Sabayon (sweet), 381 salmis (game), 240 savoury cream, 296 Seville, 352 sicilienne, 368 sirop au punch, 380 Soubise, 232 Soyer, 369 Spadacini, 276 stragotte, 370 suedoise (cold), 279 supreme, 210 tartare, 278 texienne, 371 tomate (tomato), 271 aspic, 295 creme, 272 mayonnaise, 297 tortue (turtle), 372 universelle, 373 valentine, 283 Sauce, velo it6e, 206 venison or roebuck (ehevreuil), 256 ' venitienne, 220 verjus, 375 verte gl'ac6e, 281 mousseline, 280 vert-pre, 282 Victoria, 230 Villeroi, 374 vinaigrette, 300 vin blanc, 216 watercress, 275 white, 209 chaudfroid, 290 wine, 216 wine (sweet), 381 Xavier, 217 York, 376 Sauces, notes on, p. 169 and gravies, difference, p. 92 and their composition, p. 91 theory of, 91 various, p. 99 Saumon (salmon) a la Godard, 636 - a la Montmofency, 505 a la piemontaise, 638 a la Victoria, 637 a la matelot, 502 ballons fumes, 1848 eotelettes a la danoise, 500 a l’indienne, 497 dariole, moscovienne, 659 darne a l’amirai, 640 a la Chambord, 498 A la national, 499 a la ravigote, 660 en tranches a la meuniere, 643 escalope a la nantaise, 639 filet a la duchesse, 501 grenadins a la venitienne, 644 hure a la Cambaceres, 645 a la moderne, 503 a la provenqale, 646 mousseline a la cardinal, 504 papillotes, 506 pate a l’homard, 507 paupiettes aux huitres, 641 a la r£gence, 642 souffles a l’indienne, 661 tartelettes a l’ecossaise, 53 tranehettes en belle-vue, 662 Saumure (brine), 27 Sausages, smoked, 46 Sauter, or sauteing process, p. 80 Savarin a l’ananas, 1647 Savouries, quotations for, p. 699 Savoury cream, 296 custard for clear soup, 95 fritters, 1864 herbs* p. 107 jelly (aspic), 38 Savoury omelette, 1884 Scallops ( see petoneles) Science of cooking, the, p. 16 Scotch collops, 819 Scrambled eggs, 1896 Turkish style, 1899 Scullery work, the, p. 42 Sea kale (see Choux de mer) Seasoning and flavouring, p. 101 angelica, p. 109 aromatic herbs and plants, p. 106 carrots and turnips, p. 108 ginger, p. 109 lemons, p. 109 mustard, p. 104 pepper, p. 105 salt, p. 103 spices, p. 103 sugar, p. 109 vanilla, p. 109 vinegar, p. 108 Semolina croquettes, 1924 Service froid (cold service), p. 384 of soups, p. 90 de table, p. 702 of wines, p. 706 Shallot, p. 108 Short crust paste, 1943 Shoulder of mutton, to carve, 1249 Sick-room soups, p. 90 Simmering versus boiling, p. 69 Simple dishes (hors-d’oeuvre), 85 Skate (see Eaie) Smelles, 2006a Smelts (see Eperlans) Smoking process, p. 81 Snipe (see Becasse)

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