The new century cookery book

a la russe, 827 a la savoisienne, 854 a la viennoise, 855 filets a la Colbert, 828 a la hongroise, 829 Talleyrand style, 830 a la Victoria, 831 foie a la Clermont, 859 a l’eschalote, 860 braise, 858 fricandeau a la regence, 856 pique aux epinards, 1210 fricassee a Tallemande, 857 grenadins a la jardiniere, 833 a la marchand de vin, 832 loin, to carve, 1245 noisettes a la princesse, 837 olives, 838 paupiettes a la toscane, 839 petites cremes a l’ecarlate, 840 soufflees a la minute, 841 pieds a l’Horly, 861 poitrine (breast) farcie, 1211 quenelles a la Marengo, 834 a la tyrolienne, 835 godiveau, 401 queues a l’alsacienne, 862 rognons aux oeufs à roubles, 885 roulade a la norvegienne, 1142 saute a la Marengo,.836 souffle, 842 soufflees (petites) a la minute, 841 supreme a l’aspic, 1143 tendrons a la jardiniere, 843 a la Palestine, 844 tete a la Cavour, 889 a la poulette, 888 a la vinaigrette, 888a. Veau (veal), tete en tortue, 887 head, to carve, 1255 timbales a la marechale, 845 Vegetable marrows, stuffed, 1308 with fine herbs, 1309 au gratin, 1307 Vegetables and salads, quotations for, p. 698 hints on boiling, 20 to blanch, 21 (legumes), p. 436 guide for ordering, p. 35 plain boiled, p. 437 and dressed, p. 437 their uses in stock, p. 84 Vegetarian dinner menus, p. 638 Venaison (venison), cotelettes aux puree de marrons, 1117 cuissot a la Richmond, 1118 haunch, to carve, 1250 selle (saddle) rotie, 1240 to carve, 1251 Venison (see Venaison and Chevreuil) Vinaigrette sauces or dressing, 300 Vinegar, p. 108 Volaille (chicken), ailerons a la creole, 971 attriotes a la vaudoise, 984 ballotine a la cardinal, 973 boudins 4 la Richelieu, 985 cassolettes a la prineesse Alice, 986 cotelettes a la gel6e, 1152 a la Montpensier, 996 a la Richelieu, 974 erkme a l’Argenteuil, 993 crimes en tomates, 1155 crepinettes aux truffes, 987 croustades a la Montpellier, 988 cuisses a la florentine, 977 en papillotes aux epinards, 976 filets 4 la C6cile, 978 fricandelles a l’allemande, 989 galantine, 1150 kari 4 la Madras, 979 medaillons 4 la Careme, 980 4 l’impdriale, 1153 pains a l’Argenteuil, 1160 4 la ertole, 975 palmettes 4 la Gambetta, 990 petites bombes a la milanaise, 991 a la Victoria, 1159 bouch6es a la reine, 992 Volaille (chicken), petites cremes a l'ecarlate, 1157 darioles 4 la Chartreuse, 1158 pillaff (pillau), 995 quenelles a l’italienne, 997 ragout a la toulousienne, 981 roast, 1220 souffle, 983 souffles en caisses, 982 supreme 4 la royale, 998 tartines en surprise, 1154 timbale turinoise, 994 tomates 4 l’algerienne, 1156 turban de filets, 972 to carve, 1260 Volapuk menu, a, p. 666 Vol-au-vent a la Chambord, 594a de ris de veau, 884 W AITING at table, p. 704 Warm up cold meat, to, 13 Water or transparent icing, 1965 Water, salt, and extractives,^). 17 W edding breakfast menu, p. 684 Weights and measures, 1 Whip cream, to, 31 Whisk whites of eggs, to, 32 Whitebait (see Blanchailles) White stock (see rules for), p. 84 veal stew, 886 Whites of eggs, to whisk, 32 Whiting (sec Merlans) Widgeon (see Sarcelle) Wild boar (see Sanglier) Wine jelly, 1705 Wines, quotations for, p. 700 service of, p. 706 temperature of, p. 707 Woodcock, to carve, 1259 Wood fuel, p. 47 Works of art in sugar, 1679 Yeast batter, 1657 ZAMPINS farcis (stuffed pig’s foot), 904 Zepliires de canard a la metropole, 1092 a la Montglas, 1866 a la Parmentier, 1858 '42 AD VER TISEMENTS. PROFESSIONAL BOOKS POE