The Pytchley book of refined cookery and bills of fare

Call’s Liver and Bacon 160 3 3 „ h. la P'rangaise ... 168 33 Chaudfroid 160 33 „ aux Truffes 168 33 „ in Aspic ... 161 33 Leveret Cutlets 169 33 Chicken, Croquets of... 161 33 Lobster Croquets 144 33 ,, Friantine of... 161 33 „ Cutlets 144 33 ,, Fricassee of... 162 „ au Gratin 144 33 „ ■ Quenelles of 162 J 3 Mutton Cutlets, Broiled, 33 „ Rissolcttes of 162 various Sauces 169 33 » Sautd aux 9 9 Mutton Cutlets, Fried, Fine Herbs 162 various Sauces 169 33 „ Sautd aux 99 Mutton Cutlets a la Re- Champignons 163 form ... 169 ;; „ Sautd h la ” Mutton Cutlets en Marengo... 163 Papillote 170 33 Sautd aux 3 9 Oyster Kabobs 146 Truffes ... 163 39 Partridge Cutlets, Broiled 33 „ a la Tartar ... 163 various Sauces 170 33 „ Tartinettes a 9 9 Partridge Cutlets, Fried, la Stamford 164 various Sauces 170 33 Curry of Various Meats 164 39 Pheasant Entrdes of all 33 » » Fry ,, 164 sorts ... 171 33 Duckling a l'Orange ... 165 31 Pigeon en Concombre... 171 33 „ aux Olives ... *65 19 „ Farci ... 171 263 INDEX PAGE PAGE Entrees ( continued ) — Fish ( continued ) — „ Pigeon a la Framjaise 171 if Eels, Stewed 142 „ Quail in Cases 171 if Flounder, Souchet of ... 148 >, „ a la Frangaise ... 172 a Grayling 143 Rabbit, Quenelles of ... 172 a Haddock and Egg Sauce 143 „ Saute aux Cham- a if Fried 143 pignons 172 a a Smoked, Beig- „ ,, Sautd aux Fine nets of 244 Herbs 172 a a Smoked, Fillet ,, Salmon Cutlets h l’ln- of, Broiled au Parmesan 250 dienne 152 a Haddock, Smoked, Fillet ,, Sweetbread, Cutlets of 172 of, Broiled 2 50 ,, „ Stewed... 173 a Haddock, Smoked, Souffids 250 „ Timbale d’Epinard ... 174 a Herring, Fresh 143 „ Veal Cutlets ... 173 a a Bloaters 143 „ „ „ en Papillote 1 73 v a ,, Fillet of, „ „ Quenelle of, various Broiled 249 ways 173 a a ,, Fillet of, Espagnole Sauce 1 1 5 au Parmesan ... 2 50 Extract, Liebig’s 105 a Herring Livers with Oysters 251 Lobster in Aspic ... 144 Fare, Bills of 7 to IOI a a au Gratin 144 Fennel Sauce ... 1 16 >> a Cutlets and Cro- Fieldfares 188 quets ... 144 Fine Herbs Sauce 1 1 5 a a h la Tartar 247 „ Butter hi 5) a Mayonnaise of ... 217 Figs, Compote of 223 Mackerel in various ways 145 Fish— a Mullet in Cases 145 „ Anchovy, Eclair of 243 a if a la Bequinot 145 » » and Eggs 249 Oysters and Bacon I46 „ „ Toast 243 a if Kabobs ... 146 „ Brill, Fillet of 140 a a Scalloped 147 „ Cod, Broiled 141 a a Stewed ... 254 ,, ,, Crimped 140 a if on Toast, Broiled 2 54 „ „ a la Creme ... 141 a if h la Tartar 147 „ „ au Gratin 141 a Prawns, Coquille of 147 ,, „ hlaNormande 141 a if h la Tartar 247 „ Cod’s Roe... 246 • t Perch, Fillet of ... 148 „ Eels, Fried 142 a ,, Souchet ... 148 INDEX. 269 PAGE TAGE Fish (continued) — Fish ( continued ) — •9 Plaice, Fillet of ... 148 „ Sole, Fillet of, Fried, a la 99 Salmon, Crimped 152 Tartar ... 1 5 r 99 • 9 Coquille of i53 „ „ „ Fried, aux 99 99 Broiled ... 152 Truffes ... 151 99 99 au Gratin 152 „ „ Mayonnaise of 217 : 9 99 al’Indienne 152 ,, Sprats 154 99 99 Mayonnaise of... 217 „ Trout, Boiled, various 99 99 Souchet... i53 Sauces 154 99 99 a la Stamford ... i53