The handy dictionary of cookery

Golden Fingers . 86 Ham Toast • 91 Kedgeree . . . 103 Kidney . H Kromeskies . 104 Lobster Cutlets . 109 Macaroni and Cheese . no Macaroni with Tomatoes and Kidneys . no Macaroni Pie . . in Pig’s Head Brawn . • 131 Rabbit Cake , • 153 Rice and Cheese . 156 Rissoles . . 158 Savoury Omelet • 163 Stewed Kidney . 178 Veal and Ham Cutlets . 191 West Indian Dish . • 192 Creams. Castle Cream . • . 45 Chocolate Cream • • 58 Cocoa-Nut Cream . • . 58 Coffee Cream . • • 59 Corney Cream . • • 57 Italian Cream . • . 98 Sago Cream Stone Cream . Strawberry Cream Velvet Cream . FACE • • *59 • 59 • • • 6o . . . 6o Drinks ; Eefresliing Temperance. Apple Water . • • 15 Arrowroot and Black Currant Drink . • 17 Barley Water . . 21 Beverage, excellent . . 26 Bran Tea . . 28 Corney Cream . • 57 Ginger Beer . 8s Ginger Cordial. . 86 Lemonade . 108 Oatmeal Drink . 120 Rhubarb Sherbet . 156 Entrees. Beef Olives • 23 Beef Rolled and Braised • 23 Birds’ Nests . 26 Case k la Financifere • 44 Chaud-Froid of Chicken . 46 Chicken Cream . 48 Chicken Croquettes . . 48 Chicken Kromeskies • 49 Cold Meat Croustades • 53 Cutlets k la Reform , . 6s Cutlets k la Soubise . 6s Cutlets of Foie Gras . 66 Findon Haddocks, Savoury • 73 Foie Gras Mixture . . 76 Golden Fingers . . 86 Indian Cutlets . . . 96 Kromeskies . . . 104 Larded Beef . . 104 Lobster Cutlets . 109 Marengo of Chicken . 112 Meat Fritters . . 114 Oyster Patties . . 123 Partridges in Aspie . . 124 Pullet k I’lvoire . . . iS^ Quenelles of Fish , . . 152 Quenelles . . . .152 Rissoles 158 Snipes k la Bonne Bouche . 174 Sweetbreads and Mushrooms . 180 Sweetbreads, Cradle of . . 181 Veal and Ham Cutlets . 191 Vol-au-Vent of Oysters . . 124 Zephyr of Rabbit • 19s Fish. Boiled Fish . 27 Fish Cakes • 74 Fish and Oyster Pie . . 74 Fish, Stewed . • 177 Fish Pie .... • 74 Fish Pudding . • 75 Fish Stock . 76 Fish, Fried , . 82 Fried Herrings • 83 Fried Oysters . • 83 Haddock, Stuffed and Baked . 90 Kedgeree . 103 Lobster Cutlets . 109 Mackerel k la^Normande . . Ill Mayonnaise of Salmon . • 113 Oyster Patties . . 123 Plaice Stuffed and Baked . . 132 Quenelles of Fish . 152 Russian Fish Pie . 160 Salmon, — Escalopes . 162 Sole au Gratin . . 168 Sole k la Portugaise . . 167 Souchet, Cold . . 168 Whitebait • 193 Whiting, Cream of . . 60 Fritters. Apple Fritters . • • • 13 Cheese Fritters « • • 47 Meat Fritters . . . 114 Gravies, Sauces, &c. Bechamel Sauce . 22 Bread Sauce • 30 Brown Sauce for Steaks, &c. • 31 Browning. • 31 Caper Sauce . . 44 Custard Sauce . . , • 65 Egg Sauce • 71 Fish Sauce , 162 Game Gravy . . 87 Gravy for Roast Fowls, &c. . 88 Mayonnaise Sauce . . 114 Mint Sauce . 117 Onion Sauce . . 120 Oyster Sauce . • 123 Robert Sauce . • 159 Salad Sauce . 161 Sauce forlMutton Cutlets . 118 Tartar Sauce . . 183 Tomato Sauce . . 185 Whipped Sauce • 193 White Sauce . • 194 Wine Sauce ' 195 Ices. Apple Ice . . . • 94 Chocolate Cream Ice . 94 Ice Pudding . 94 Lemon Water Ice . • 94 Nesslerode Pudding . 118 Orange Water Ice . . 94 Strawberry Cream Ice • 95 Strawberry Water Ice • 95 Sugar, Clarified, for Ices . . 96 Iceing for Cakes and Pastry. [Seepage 95.) Invalid Cookery.