The Pytchley book of refined cookery and bills of fare

„ ,, Fried, various 99 99 a la Tartar 248 Sauces 154 99 99 Kippered, Broiled 255 „ Turbot, Fillet of, Dutch *9 99 „ au Par- Sauce 155 mesan 255 ,, „ „ au Gratin 155 99 Sardines, Grilled... 255 „ „ „ au Par- 99 99 Devilled 255 mesan J54 99 99 au Parmesan ... 255 „ Whitebait, Fried ... 155 99 99 with Ham 2q6 „ Whiting, Broiled 156 99 Shrimps, Croutes of, au „ Fried 156 Diable 248 Forcemeat, or Farci ... 126 99 99 Croutes of, h la French Beans 196 Tartar 247 „ „ h la Creme 196 99 Smelt ... ... *. . . 153 Friantines, Chicken 161 99 Sole, Fillet of, Boiled ... 142 „ Hare 166 99 99 „ h la Cardinal 142 „ Pheasant ... 171 99 99 „ h la Downton 142 „ Veal 173 99 99 „ k la Fenouil 142 Fricassee of Chicken 162 99 99 „ a la Stamford 142 Fritters, Apple ... 226 99 99 „ au Parmesan 142 „ Apricot 226 99 99 „ Fried 150 „ Orange 226 99 99 „ „ Anchovy „ Peach ... 226 Sauce 150 Frying, General Directions ... 139 99 99 „ „ k la Down- „ Batter 211 ton ... 150 99 99 „ au Gratin ... 150 Galantines 2t6 99 99 „ Fried, h la Game— Normande J5i „ Blackcock 187 99 99 „ Fried, k la „ Duck, Wild 1S8 Stamford 151 „ Fieldfare 188 270 INDEX. Game {continued) — PAGE Haddock, Smoked, Fillet of. PAGE „ Grouse I89 Broiled 250 „ Guinea Fowl I89 jj 15 F 1 1 10 1 au „ Hare I89 Paritiesan 2 50 „ Landrail I89 „ „ Souffles of 250 „ Partridge... I89 Ham, Sauce I l6 „ „ au Choux 190 „ to Cure 122 „ Pheasant ... 190 „ to Cook... l8o „ Pigeon, Bordeaux 190 Hare, Civet of 166 ,, Plover, Golden, Black, „ Friantine 166 and Gray 191 „ Puree of... 135 ,, Ouail 191 „ Quenelles of 165 „ Rabbit, Young IQI ,, Rissolettes of ... 166 „ Snipe 191 „ Roast 189 „ Teal IQI „ Tartinettes of 166 „ Widgeon ... 192 Haunch of Mutton 18 r „ Woodcock 192 „ Venison ... 184 „ Woodpigeon 19' Herbs, Fine, Sauce 1 IS Game Pie 214 Herring, Fresh ... 143 Ginger Cream Ice 229 „ Bloaters M3 Glaze 106 „ Fillet of, Broiled 249 Goose 188 „ „ au Parmesan 250 Gooseberry Cream Ice 229 „ Roe with Oysters 257 ,, Tart 241 Hock 262 „ Tartlets 242 Horseradish Sauce 1 16 Gravy for Game and Poultry... 106 „ to Scrape 199 Greengage, Compote of 223 „ Cream Ice to LO O Ice, Apple Cream 227 „ Tart 240 ,, Apricot „ 227 „ Tartlets 242 „ Barberry „ 227 Grouse ... 189 „ Biscuit „ 228 „ Puree of 134 „ Brown Bread 227 Guinea Fowl 189 „ Caramel 228 „ „ Mayonnaise of ... 217 „ Caf<5 h la Neige ... 229 ,, Chocolate ... 228 ,, Coffee Cream 22S Haddock and Egg Sauce i43 „ Currant, Black, Cream 229 „ Fried i43 ,, ,, Red ,, 229 „ Smoked, Beignet of 244 „ Damson ... 229 INDEX. 271 PAGE PAGE Ice, Ginger Cream 229 Lamb Sweetbreads . . . 168 „ Gooseberry 229 Landrail... ... 189 „ Greengage 230 Larks in Aspic and in Cases ... 168 „ Orangfe 230 „ h la Franchise ... ... 168 „ Peach 230 „ Roast ... 189 ,, Pineapple ... 230 „ aux Truffes ... 168 „ Pudding 230 Laver, to Stew ... 199 „ Raspberry Cream... 231 Lax .... ... 247 ,, Rhubarb ... 231 Leveret Cutlets ... 169 ,, Strawberry 231 „ Roast ... ... 189 ,. Vanilla 231 Liver, Calf’s, and Bacon 160 „ Walnut 231 ,, Chicken’s, Croutes of ... 247 Indian Sauce ... 1 17