and broiled ; or, lastly, they may be parboiled and
served sliced in curry sauce ; or, when parboiled, cut
into straws and fried in hot fat. Indeed, yams
may be cooked in most of the ways advised for
potatoes.
INDEX.
Artichoke, 8.
Globe, 8, 9.
,, en salade, 10.
,, fritt e r s (or
beignets), 10.
„ stuffed, 10, 11.
„ to preserve, 12.
„ a la barigoule, 11.
„ a ritalienne, 11.
„ alaParmesane,!!.
Bottoms, fried, 12.
„ en salade, 14.
„ meringu^es, 12.
,, a la Cannes, 13.
„ „ Morny, 13.
Jerusalem, 14.
„ cream mould, 16.
,, chips, 17.
., fritters, 17.
„ mashed, 16.
,, a la creme, 15.
„ au four, 15.
„ „ gratin, 16.
„ „ jus, 15.
,, „ Parmesan, 15.
„ aux tomates, 15.
Artichoke, Japanese {Stachys
tubenfera), 17.
Asparagus, 17, 18.
au gratin, 20.
canned, 19.
en petits pois, 20.
„ branches, 20.
fritters, 20.
omelet, 20.
sprue, 20.
Aubergine (Brinjal, or egg-
plant), 20.
baked, 21.
fried, 22.
grilled, 21.
scalloped, 22.
stuffed, 21, 22.
k la Languedocienne, 22.
,, Turque, 23.
Balm, 23.
Bananas, 23.
boiled, 24.
curried, 24.
fried, 24.
Basil, 25.
Bay leaf, 25.
150
INDEX.
Bay leaf extract, 25.
Beans, 25.
broad, 25, 26.
„ and bacon, 26.
French, 27.
„ or flageolets, 27,
30.
,, stewed, 28.
„ an lard, 28.
„ panaches, 29.
„ salad, 29.
„ to preserve, 29.
dried, or butter, 29.
baked, and pork, 30.
Haricots blancs, 31.
„ a la Fran9aise, 32.
„ „ Lyonnaise,32.
„ „ Monceaux,32.
„ au jus, 32.
„ ., lard, 32.
pudding, 32.
puree, 33.
Beetroot, 33.
baked, 34.
leaves, to cook, 35.
salad, 34.
fi la Poitevine, 34.
Borage, 35.
Bouquet garni, 65.
Brinjal (see Aubergine).
Broccoli, 35.
sprouts, 35.
Brussels sprouts, 35.
^ la crt'-me, 37.
au gratin, 36.
„ jus, 36.
,, lard, 36.
Bru.ssels sprouts rechauffes, 36
Burnet, 37.
Cabbage, 3, 37.
cake, 38.
dressed, 38, 40.
steamed, 38.
stewed, 39.
a la cr^me, 39.
„ maitre d’hOtel, 38.
au lard, 39.
red, 40.
„ a I’allemande, 40.
Cardoons, 40.
a la moelle, 41.
„ poulette, 41.
au jus, 41.
Carrots, 42.
a la flamande, 43.
,, maitre d’ hotel, 42.
,, menagere, 42.
„ Nivernaise, 43.
glazed, 43.
mould, 44.
old, 43.
puree, 45.
salad, 44.
souffle, 44.
Cauliflower, 45-47.
au four, 47.
,, gratin, 47.
fritters (Villeroi), 47.
en beignets, 48.
souffle, 48.
Celeriac, 49.
en salade, 49.
Celery, 49.
au gratin, 50.
INDEX
151
Celery au jus, 50.
curried, 51.
en puree, 51.
,, salade, 51.
“ Chapon,” 61.
Chervil, 51.
Chestnuts, 51.
boiled, 51.
puree, 52.
stuffingf, 52.
„ with truffles, 53.
Chicory, 53.
Chives, 53.
Colcannon, 53.
Corn, Indian, 54.
,, boiled, 55.
„ fritters, 55.
„ grated, 55.
,, omelet, 57.
„ oysters, 57.
„ pie, 56.
,, polenta, 54.
,, roasted, 56.
„ stewed, 57.
„ succotash, 56.
„ with tomatoes, 56.
„ gniocchi alia
Napolitana, 55.
salad, or lamb’s lettuce, 58.
Cucumber, 58.
a la maitre d’hdtel, 58.
,, poulette, 58.
au gratin, 59.
„ jus, 58.
fried, 58.
Dandelion, 59.
salade a la Comtoise, 60.
Dandelion, stewed, 60.
Egg plant (see Aubergine).
Endive, 61.
salad, 61.
Fennel, 62.
Fenouillette, 62.
Garlic, 62.
vinegar or wine, 62.
“ Good King Henry,” 63.
Greens, 63.
Herbs, 64.
M. Gouffe’s mixture, 64-
to store, 64.
j Hops, 65.
I fried, 66.
salad, 66.
i Horseradish, 66.
Kohl-rabi, 67.
Laver, 67.
Leeks, 67.
au gratin, 68.
en salade, 69.
stewed, 68.
Lentils, 69.
a la maitre d’hdtel, 69.
au lard, 70.
curried, 70.
Lettuce, 71.
a la creme, 72.
stewed, 72.
Marjoram, 73.
Page 75
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and broiled ; or, lastly, they may be parboiled and served sliced in curry sauce ; or, when parboiled, cut into straws and fried in hot fat. Indeed, yams may be cooked in most of the ways advised for potatoes.
Artichoke, 8.
Globe, 8, 9.
,, en salade, 10.
,, fritt e r s (or beignets), 10.
„ stuffed, 10, 11.
„ to preserve, 12.
„ a la barigoule, 11. „ a ritalienne, 11.
„ alaParmesane,!!.
Bottoms, fried, 12.
„ en salade, 14.
„ meringues, 12.
,, a la Cannes, 13.
„ „ Morny, 13.
Jerusalem, 14.
„ cream mould, 16.
,, chips, 17.
., fritters, 17.
„ mashed, 16.
,, a la creme, 15.
„ au four, 15.
„ „ gratin, 16.
„ „ jus, 15.
,, „ Parmesan, 15.
„ aux tomates, 15.
Artichoke, Japanese {Stachys tubenfera), 17.
Asparagus, 17, 18. au gratin, 20. canned, 19. en petits pois, 20.
„ branches, 20. fritters, 20. omelet, 20. sprue, 20.
Aubergine (Brinjal, or eggplant), 20. baked, 21. fried, 22. grilled, 21. scalloped, 22. stuffed, 21, 22. k la Languedocienne, 22.
,, Turque, 23.
Balm, 23.
Bananas, 23. boiled, 24. curried, 24. fried, 24.
Basil, 25.
Bay leaf, 25.
Bay leaf extract, 25.
Beans, 25.
broad, 25, 26.
„ and bacon, 26. French, 27.
„ or flageolets, 27,
,, stewed, 28.
„ an lard, 28.
„ panaches, 29.
„ salad, 29.
„ to preserve, 29.
dried, or butter, 29. baked, and pork, 30. Haricots blancs, 31.
„ a la Fran9aise, 32.
„ „ Lyonnaise,32.
„ „ Monceaux,32.
„ au jus, 32.
„ ., lard, 32.
pudding, 32. puree, 33.
Beetroot, 33. baked, 34. leaves, to cook, 35. salad, 34. fi la Poitevine, 34.
Borage, 35.
Bouquet garni, 65.
Brinjal (see Aubergine).
Broccoli, 35. sprouts, 35.
Brussels sprouts, 35.
^ la crt'-me, 37. au gratin, 36.
„ jus, 36.
,, lard, 36.
Brussels sprouts rechauffes, 36
Burnet, 37.
Cabbage, 3, 37. cake, 38. dressed, 38, 40. steamed, 38. stewed, 39. a la cr^me, 39.
„ maitre d’hOtel, 38. au lard, 39. red, 40.
„ a I’allemande, 40.
Cardoons, 40.
a la moelle, 41.
„ poulette, 41. au jus, 41.
Carrots, 42.
a la flamande, 43.
,, maitre d’ hotel, 42.
,, menagere, 42.
„ Nivernaise, 43. glazed, 43. mould, 44. old, 43. puree, 45. salad, 44. souffle, 44.
Cauliflower, 45-47. au four, 47.
,, gratin, 47. fritters (Villeroi), 47. en beignets, 48. souffle, 48.
Celeriac, 49.
en salade, 49.
Celery, 49.
au gratin, 50.
Celery au jus, 50. curried, 51. en puree, 51.
,, salade, 51.
“ Chapon,” 61.
Chervil, 51.
Chestnuts, 51. boiled, 51. puree, 52. stuffingf, 52.
„ with truffles, 53.
Chicory, 53.
Chives, 53.
Colcannon, 53.
Corn, Indian, 54.
,, boiled, 55.
„ fritters, 55.
„ grated, 55.
,, omelet, 57.
„ oysters, 57.
„ pie, 56.
,, polenta, 54.
,, roasted, 56.
„ stewed, 57.
„ succotash, 56.
„ with tomatoes, 56.
„ gniocchi alia
Napolitana, 55. salad, or lamb’s lettuce, 58.
Cucumber, 58.
a la maitre d’hdtel, 58.
,, poulette, 58. au gratin, 59.
„ jus, 58. fried, 58.
Dandelion, 59.
salade a la Comtoise, 60.
Dandelion, stewed, 60.
Egg plant (see Aubergine). Endive, 61.
salad, 61.
Fennel, 62.
Fenouillette, 62.
Garlic, 62.
vinegar or wine, 62.
“ Good King Henry,” 63. Greens, 63.
Herbs, 64.
M. Gouffe’s mixture, 64- to store, 64. j Hops, 65.
I fried, 66.
salad, 66. i Horseradish, 66.
Kohl-rabi, 67.
Laver, 67.
Leeks, 67.
au gratin, 68. en salade, 69. stewed, 68.
Lentils, 69.
a la maitre d’hdtel, 69. au lard, 70. curried, 70.
Lettuce, 71.
a la creme, 72. stewed, 72.
Marjoram, 73.