The Pytchley book of refined cookery and bills of fare

., Greengages 223 11 au Macaroni ... 187 ., Normandy Pippins 223 n Nouilles au Parmesan 187 „ Oranges ... 223 Pie 215 ,, ,, Tangerine 224 19 Puree a la Reine 133 ., Peaches ... 224 99 Quenelles of 162 „ Pears 224 11 Rissolettes of 162 ,, Plums 224 91 Roast ... 187 „ Prunes 224 11 Saute aux Champignons 163 „ Raspberries 224 >> Sautd, Fine Herbs ... 162 „ Strawberries 224 11 „ a la Marengo ... 163 ,, Walnuts ... 225 19 if la Tartar ... 163 Consomme, The Author’s 10 s 19 Saute aux Truffes ... 163 „ or Brown Stock ... 104 99 Tartinettes of 164 „ a l’Estragon 128 Chips, Artichokes 194 Fine Plerbs 128 J J Potato ... 202 ,, a la Jardiniere 128 Chocolate Cream Ice ... CO Cl Cl ., a la Julienne 129 Eclair of 225 ,, au Macaroni 129 19 Iced 226 ,, aux CEufs Poches . 129 99 Souffle of ... 238 „ au Ria 130 266 INDEX. PAGE PAGE Consomme h la Royal 128 Cutlets, Lamb, Puree of Mint 167 „ au Vermicelli 129 33 „ Puree of Cranberry Pudding 235 Mushroom 167 Cream, Whip of 222 33 Leveret 169 Crecy Soup 133 Ji Lobster 144 „ au Riz 134 33 Mutton, Broiled 169 Croquets of Chicken 161 33 „ Fried 169 „ Lobster 144 33 „ en Papillote... 170- „ Pheasant 171 33 „ a la Reform... 169 Croustade Cases 209 33 Partridge, Broiled ... 170 „ au Parmesan 248 33 ,, Fried 170 Croutes of Brain 246 3) Salmon, a l’Indienne. .. 152 „ Chicken au Diable . 246 33 Sweetbread ... 172 „ Caviare 245 33 Veal i73 „ Ham au Diable 247 33 „ en Papillote 173 ,, Lax au Diable 247 „ Livers au Diable ... 247 Damson Cream Ice 229 „ Lobster h la Tartar . 247 >» Pudding 235 „ Prawns „ 247 33 Tart ... 240 ,, Salmon h la Tartar . 248 Decanting Wine, On ... 258 „ Shrimps „ 247 Devil Sauce 114 „ „ au Diable ... 248 Devonshire Junket 235 „ Tongue au Diable... 248 Downton Sauce 115 Croutons of Ham 248 Duck, Roast 188 Cucumber 198 33 Wild, Roast 188 Fillets of 199 33 „ Sauce 1 14 Currants, Compote of 223 Duckling, Roast 18S „ Cream Ice ... 229 33 h l’Orange ... 165 ,, Black, Cream Ice ... 229 33 aux Olives ... 165 Currant, Black, Pudding 235 Dutch Sauce 1 14 „ and Raspberry Pud- ding 235 Eclair of Anchovy 243 ,, and Raspberry Tart ... 240 33 „ Apricot 225 „ Black, Tart 240 33 „ Chocolate 225 Curry 164 33 „ „ Iced 226 „ Dry ... 164 33 „ Parmesan 248 Custard 235 33 ,, Cream of Parmesan . 249 Cutlets, Lamb, en Concombre 167 Eels, Fried 142 „ „ Mint Jelly ... 167 33 Stewed 142 INDEX. 267 PAGE PAGE Eggs and Anchovy 249 Entrdes ( continued ) — 3? Curry of 164 33 Hare, Ouenelle Meat of 165 99 and Parmesan ... 249 33 „ Quenelle of 166 33 and Cream of Parmesan 249 33 „ Friantine of 169 33 and Spinach 249 3* „ Rissolettes of ... 166 Egg Sauce 1 15 33 „ Tartinettes of ... 166 Entries — 33 „ Civet of... 166 31 Beef, Fillets of, a la 33 Lamb Cutlets en Con- Bearnaise i59 combre . 167 33 Beef, Fillets of, aux » „ „ Puree of Fine Herbs ... 159 Mint ... 167 33 Beef, Fillets of, en Con- » „ „ Mint Jelly 167 combre, etc.... 159 33 „ ,, Purde of 33 Capilotades 159 Mushroom 167 33 Calf’s Head h. 1’Estragon 160 33 „ Sweetbreads ... 16S 33 „ aux Truffes 160 33 Larks in Cases 1 68 33