The Pytchley book of refined cookery and bills of fare

„ „ Saute ... 250 „ Herring’s, with Oysters 251 Jelly, Aspic 107 Lobster in Aspic 144 „ Macddoine 232 „ Croquets 144 „ Madeira ... 232 ,, Cutlets... . . . 144 ,, Mint 1 19 „ au Gratin ... 144 „ Orange 232 ,, Mayonnaise of 217 „ Strawberry 233 ,, Sauce ... 11 7 J erusalem Artichoke, Boiled . . . 194 ,, h. la Tartar 247 „ „ Chips, Londonderry Pudding ... 236 Rings, &c. 194 ,, ,, Fried in Batter 195 Macaroni, Consommd of 129 Julienne Soup ... 129 „ to Boil . .. i99 Junket, Devonshire 235 „ au Parmesan 251 Macedoine of Fruits ... • • • 232 Kabobs of Oysters 146 Mackerel in various ways . . • i45 Kippered Salmon, Broiled ... 255 Mad£re Sauce ... . . . 117 „ „ au Parmesan 255 Maitre d’ Hotel Sauce ... . . . 1 17 Kedgeree of Fish 156 Marmalade, Beignets of • . . 220 Marrow aux Fine Herbs • • • 251 J^amb Cutlets en Concombre 167 „ a la Madere ... . . • 252 „ „ in Mint Jelly ... 167 Mayonnaise of Chicken . . 217 „ „ Puree of Mint ... 167 „ Guinea Fowl 217 „ „ ,, Mushroom 167 ,, Lobster 217 „ Fore-quarter, Roast ... 180 „ Pheasant 217 » LeS „ 180 „ Salmon 217 „ Loin jSo ,, Sauce .. 117 INDEX. PAGE j PAGE Mayonnaise Sauce for Chanel- Normande Sauce (White) • . • 120 froid ... ITS Normandy Pippins, Compote of 223 „ ,, Green 1 1 8 Nouilles Paste ... 211 „ „ Red • ... 1 1 8 ,, au Parmesan 187 „ of Sole 217 Noukle Pudding 252 „ Turkey 217 Norvdgienne Sauce 120 Mince Pies 242 Mint Jelly "9 Olives, Duck with 165 ,, Purde of 1 19 Omelet, Cheese 253 ,, Sauce 1 18 „ Fine Herbs ... 252 Mulberry Pudding 241 ,, Fish 2 53 Mullet, Red, in Cases ... 145 „ Ham 253 „ „ k la Bequinot ... 145 „ Kidney 253 Mulligatawny Soup 135 Onion Sauce, Brown ... 121 Mushrooms, Broiled 200 „ „ White ... 121 „ au Gratin 200 Orange Cream Ice 230 „ Sauce (Brown) ... 120 „ Compote of ... 223 „ (White) ... 120 „ „ Tangerine 223 Mustard Sauce 120 „ F ritters 226 „ to Mix 120 „ Jelly 232 Mutton Broth ... 139 „ Sauce 121 „ Chops 1S1 „ Tart 241 „ Cutlets, Broiled, various ,, Tartlets 242 Sauces ... 169 Ox Cheek Soup 130 „ „ Fried, various Ox Tail „ 131 Sauces ... 169 Oysters and Bacon 146 „ „ en Papillote ... 170 ,, Broiled 254 ,, „ h la Reform ... 169 „ Kabobs 146 „ Hashed 182 „ Sauce 121 „ Haunch, Roast 181 „ Scalloped i47 „ Leg, Boiled 1S1 „ Soup 136 „ ,, Roast 181 „ Stewed 254 „ Loin „ 181 „ k la Tartar i47 ,, Neck of, Boiled 182 ,, „ Braised 182 Panada i57 „ „ Roast 181 Pancakes 212 ,, Saddle ,, 181 Parmesan Sauce 122 Partridge Cutlets, Broiled 170 Normande Sauce (Brown | 121 „ „ Fried 170 INDEX. 273 Partridge Pie PAGE 214 Pies, Game, Raised ... PAGE 214 ,, Roast . . . 189 „ Ham and Veal ... ... 214 ,, Stewed au Chou v: ... 190 „ Partridge 214 Paste, Nouilles . . . 21 1 „ Pigeon 215 „ Pudding . . . 212 „ Potato ... 219 „ Puff 210 „ Rabbit ... 215 Pastry for Meat Pies ... ... 209 „ Small Bird 215 j „ Pate Chaude 210 Pig’s Face 183 „ Tarts 21 1 Pigeon en Concombre ... 171 Pate Chaude . . . 216 „ Farci . . . 171 Peach, Charlotte of ... 221 „ h la Frangaise ... 171 „ Compote of 224 „ Pie 215 „ Cream Ice . . . 230 „ Roast ... . . • 190 „ Eclairs ... 226 „ Sauce ... 123 ,, Frittei's 226