The Pytchley book of refined cookery and bills of fare

190 „ Bordeaux 190 „ Wood 191 Plover, Black, Golden, and Gray 191 Roasts (Poultry and Game) PAGE continued — Ouail ... ... 191 Snipe ... ... 191 Teal ... 191 Turkey ... 192 Widgeon 192 Woodcock . . • 192 Round of Beef, Spiced ... 1 77 Rump Steak ... 1 77 Saddle of Mutton 181 Salad, Beetroot . . . 205 „ h la Corballis . . . 205 „ h la Francaise . . . 204 ,, de Ldgumes ... ... 205 ,, Mayonnaise ... ... 204 „ Pea ... 205 „ Potato ... 204 Salmon, Boiled... ■ . • 152 „ Broiled ... 152 „ Coquille of ... ... 153 „ Fillet of, au Gratin ... 152 „ a FIndienne ... ... 152 „ Mayonnaise ... ... 211 „ Souchet ... 153 „ h la Stamford . .. 153 „ a la Tartar ... • . • 248 „ Kippered, Broiled ... 255 „ „ au Parmesan 255 Salsify 203 „ Fried ... 204 Sardines, Devilled • a • 255 „ Grilled • . a 255 „ au Parmesan 255 „ au Jambon ... ... 256 Sauces — Allemande . . . 108 Anchovy r 2 109 276 INDEX. PAGE TAGE AUCES ( continued )— Sauces ( continued ) — Apple 109 Mint, Puree of 1 19 Bechamel 109 Mushroom, Brown ... 119 „ Cream IIO „ White ... 119 Bread 1 10 Mustard 120 Butter 1 10 „ to Mix 120 „ Whip... 1 1 1 Normande, Brown ... 120 „ Anchovy 1 1 1 „ White ... 121 „ Fine Herbs 1 1 1 Norvegienne ... 120 „ Lobster 1 1 1 Onion, Brown 121 B^arnaise 1 12 „ White 121 Brown 1 12 Orange 121 Caper... 112 Oyster 121 Cardinal 1 12 Parmesan 122 Celery, Brown 113 Piquante 123 „ White 1 13 Plum Pudding 123 Chateaubriand 113 Pigeon 123 Chestnut, Brown 113 Rabbit 123 Devil 114 Reform 123 Dowr.ton 1 15 Salad Dressing 124 Duck 114 Stamford, Brown 124 Dutch 114 „ White ... 124 Egg 115 Tomato 125 Espagnole ii5 Tartar 125 Fennel 1 16 Tarragon 125 Fine Herbs ... "5 Truffle 125 H am ... 1 16 White 126 Hare 1 16 Whip 126 Horseradish ... 1 16 Savouries — Indian 11 7 Anchovy, Eclair of ... 243 Lobster 1 17 „ Toast 243 Madere 1 17 Beetroot 244 Maitre d’Hotel 1 17 Beignet of Haddock 244 Mayonnaise ... ii7 „ Ham 244 „ for Chaudfroids 1 18 „ Soufflds of Parmesan 244 ,, Green 118 „ ,, with Cream ,, Red 1 18 of Parmesan ... 245 Mint ... ... 1 iS ,, of Salmon ... 245 ,, Jelly ... ... 119 Caviare, Russian ... 245 INDEX. 277 l’AGE . Savouries ( continued )— Caviare on Croutes... 245 Savouries ( continued ) — Mushroom, Broiled... 200 Cream Souffle of Parmesan 245 „ au Gratin ... 200 Choux of Parmesan ... 246 Noukle Pudding ... 252 3 3 of Cream of Parmesan 246 Omelet, Fine Herbs... ... 252 Cod’s Roe 246 „ Cheese ••• 253 Cauliflower au Gratin 197 ,, Fish ••• 253 33 au Parmesan . . . 197 „ Ham • •• 253 Croutes of Brains au Gratin 246 „ Kidney • •• 253 33 Chicken au Diable 246 Oysters and Bacon ... 146 33 Ham ,, 247 „ Broiled ... 254 33 Lax „ 247 ,, Stewed ... 254 99 Chicken's Livers au „ Scalloped . . . ... 147 Diable 247 „ a la Tartar ... ... 147 33 Lobster a la Tartar 247 „ Kabobs ... 146 „ Prawns „ 247 „ Salmon „ 248 „ Shrimps „ 247 ,, „ au Diable 248 „ Tongue au Diable... 248 Croustade of Parmesan ... 248 Croutons of Ham 24S Eclair of Parmesan 248 „ of Cream of Parmesan 249 Eggs and Anchovy ... ... 249 ,, a la Creme de Par- mesan ... ... 249 „ and Spinach 249 Herring, Fillet of, Broiled ... 249