The Pytchley book of refined cookery and bills of fare

„ „ au Parmesan 250 Haddock, Broiled 250 „ au Parmesan ... 250 „ Souffle 250 Liver of Chicken, Saute ... 250 „ Herring, with Oysters 251 Lobster in Aspic 144 Macaroni au Parmesan ... 251 Marrow aux Fine Herbs ... 251 „ h la Madere ... 2; 2 33 9 3 Ramakins ... ... ... 254 Rice h la Milanaise ... ... 254 Salmon, Kippered 255 ,, „ au Parmesan 255 Sardines, Devilled 255 „ Grilled 255 au Parmesan ... 255 with Ham... ... 256 Shrimps, Devilled ... ... 256 „ h la Tartar ... 256 Toasted Cheese 256 Vegetable Marrow au Par- mesan ... ... ... 208 Seakale, Boiled... ... ... 205 ,, au Parmesan 206 „ au Pain Frit 206 ,, Stewed 260 Sherry ... ... ... ... 262 Sole, Fillet of, Boiled 149 „ „ h la Cardinal ... 149 „ „ hla Downton ... 149 „ „ a la Fenouil ... 149 „ ., au Parmesan ... 149 „ „ hla Stamford ... 149 INDEX. 278 PAGE PAGE Sole, Fillet of, Fried, Sauce Soups ( continued ) — d’Anchois 150 Puree of Split Pea 137 55 5 5 alaDownton ... 150 „ Spinach 137 55 5* Baked, a la N or- „ Woodpigeon 138 mande T5T „ Vegetable Marrow 138 55 >5 au Gratin 150 Souffles of Apricot 237 55 5 5 Mayonnaise of 217 ,, Chocolate 238 5> 5 5 k la Stamford ... 151 „ Espagnole 238 55 55 a la Tartar 151 „ Cream of Parmesan 245 55 55 aux Truffes 151 Stock, Brown 103 Soups — „ White 105 Consomme a l’Estragon 128 Stuffing, Farci 126 5 5 aux Fine Herbs 128 „ „ for Raised Pies 126 55 a la Royal 128 „ for Ducks and Geese 127 55 k la Jardiniere ... 128 „ „ Hares or Rabbits 127 55 a la Julienne 129 ,, „ Haie ... ... 127 55 a la Macaroni ... 129 ,, „ Turkey and Veal 127 ? » aux CEufs Pochds 129 Strawberry, Compote of 224 55 au Vermicelli ... 126 „ Cream Ice 231 55 au Riz ... 130 » Jelly 233 Cod’s Head ... 130 Sussex Puddings 238 Ox Cheek 130 Sweetbreads, Lamb’s 168 Ox Tail ... ... ... 131 „ Calf’s, Cutlets ... 172 Turtle... ... ... 131 „ „ Stewed ... 173 „ Mock... 131 Syrup for Compotes 221 Puree of Artichoke ... 132 55 Asparagus 132 Tarragon Sauce 125 55 Chicken i33 Tartar Sauce 125 55 Pheasant ... i33 Tarts, Apple 239 55 Rabbit 133 ,, Apricot ... 239 55 Chestnut ... i34 „ Black currant ... 240 Crecy ... ... i33 „ Barberry 240 » au Riz ... i34 „ Cherry 240 Puree of Grouse i34 „ Currant and Raspberry 240 55 Hare i35 „ Damson 240 Mulligatawny i35 „ Greengage 240 Mutton Broth 136 ,, Gooseberry 241 Oyster ... 136 „ Mulberry 241 Purde of Green Pea i37 „ Orange ... 241 INDEX. 279 PAGE PAGE Tarts, Peach 241 Vegetables ( continued ) — „ Plum 241 Artichokes, Globe, Fine Herbs 194 „ Pear 241 „ for au Diable ... 194 „ Rhubarb... 242 „ Jerusalem, Boiled... 194 Tartlets, Apricot 242 „ „ Chips, etc. 194 „ Apple 24 2 „ „ in Batter . 195 ., Cherry 242 Asparagus i95 „ Gooseberry ... 242 „ Cold 195 „ Greengage 242 Beans, Broad 195 „ Orange 242 „ „ h la Creme ... 196 „ Peach 242 „ French 196 „ Rhubarb 242 „ „ h la Creme ... 196 Teal 191 Broccoli, Boiled 196 Thickening, Brown 105 Brussels Sprouts and Cabbage 196 „ White 106 Beetroot, Boiled 197 „ also Par. 3rd 108 Cauliflower, Boiled 197 Timbale d’Epinard, Puree de ,, au Gratin 197 Jambon 174 „ au Parmesan ... 197 Tomatoes aux Fine Herbs 207 Carrots, Boiled 198 „ an Gratin ... 207 „ Fillet of