The Pytchley book of refined cookery and bills of fare

33 Compote of, h la Fraise 222 Aspic Jelly 107 33 Fritters ... 226 „ Mint ll9 33 Ice Cream 227 33 Pudding 233 Baba Pudding ... 233 33 au Riz ... 23 7 Batter, Beignet 212 35 Sauce 109 „ Frying ... - 21 1 33 Tart 239 „ Pancake 212 Apricot, Beignets of ... 22 1 Barberry, Compote of... 222 33 Charlotte of ... 22 I „ Cream Ice ... 227 33 Compote of n 0 ~> „ Tart 24Q 33 Eclair of 22 5 Beans, Broad ... 195 33 Fritters of 226 „ „ h la Creme 196 33 IceCream .. ... 227 „ French ... 196 33 au Riz... 237 „ ,, a la Creme ... 196 33 Souffle of 237 Ilearnaise Sauce 1 12 33 Tart 239 Bechamel „ 109 Artichokes, Globe, Boiled 195 „ „ Cream 1 10 33 Globe, aux Fine Herbs 194 Beef, Fillet of, Braised a la 33 Globe, au Diable ... 194 Jardiniere 176 264 INDEX. PAGE Beef, Fillet of, ala Chateaubriand 176 Broccoli ... j? Roast ... ... 175 Brussels Sprouts „ k diets of, h la Bdarnaise 159 Butter, Anchovy „ en Concombre 1 59 n Fine Herbs » „ aux Fine Herbs 159 „ Lobster... j> „ h la Frangaise 176 ,, Melted ... j5 „ aux Petits Pois 159 ,, Sauce „ „ a la Tartar ... 177 „ Whip of... „ Brisket of 178 Burgundy j. » Stewed 179 „ Round 177 Cabbage „ Silver Side 178 Cabinet Pudding „ „ Spiced 178 >, ,, Iced „ Sirloin 175 Cafe h. la Neige „ Steak 1 77 Calf’s Head, Boiled and Hashec jj j) Pie ... ... ... 213 Calf’s Head a l’Estragon „ „ Pudding 218 „ ,, aux Truffes „ „ Puddings, Small ... 218 ,, Liver and Bacon „ Tongue 179 „ Sweetbreads Beetroot, Boiled 197 ,, „ Cutlets of . „ Salad 205 Caper Sauce • • • „ Savoury a la Chapman 244 Capilotades Beignets h l’Abricot 220 Caramel Ice „ Batter... 212 Cardinal Sauce ,, a la Marmalade 220 Carrots ,, of Haddock ... 244 ,, Fillets of • • • „ of Ham 244 Cauliflower ... „ of Parmesan... 244 ,, au Gratin... „ a la Creme cle Parmesan 245 „ au Parmesan • . • „ of Salmon 245 Caviare . . . „ a la Victoria ... ... 220 „ en Croutes • . . Biscuit Ice 228 Celery au Gratin ... Blackcock 187 „ Sauce, Brown ... . . . Bloaters 143 „ „ White ... . . . Brains, Croutes of 246 „ Stewed ... , . . Bread and Butter Pudding ... 234 Champagne . . • „ Sauce 1 10 Charlotte, Apple Brill, Fillet of ... 140 „ Apricot . . . Brown Sauce 1 12 „ Peach ... PAGE 190 190 III III 111 no IIO I 1 1 260 196 234 234 229 179 l6o l6o 160 173 172 1 12 159 228 1 1 2 198 199 197 197 197 245 245 198 113 1 13 I9S 260 221 221 2° I INDEX. 265 PAGE PAGE Chateaubriand Sauce ... 113 Chops, Broiled ... l8l Chaudfroid 160 Choux au Parmesan ... 246 91 in Aspic 161 „ „ Creme de 246 Cherry Tart 240 Civet of Hare ... 166 99 Tartlets 242 Claret 261 Cheese Omelet ... 253 Cod, Crimped ... 140 99 Toasted 256 „ a la Creme 141 Chestnuts, Baked 198 „ Broiled 141 99 Boiled 198 „ au Gratin ... 141 99 Puree of ... 134 „ a la Normande ... 141 99 Sauce 1 13 Cod’s Head, Soup of ... 130 Chicken Croquets 161 „ Roe 246 19 Croutes of 246 Coffee Cream Ice 228 19 Curry of 164 Compote of Apple 222 99 „ Dry 164 „ „ auxFraises. 222 11 Friantine of 161 „ Apricot 222 ;> Fricassee of ... 162 „ Barberry 222 • » Livers, Croutes of ... 247 „ Currants ... 223 „ Saute of 250 Figs 223 >> Mayonnaise of 217