The "Queen" cookery books: Entrees

madeira to cover them, with a pinch each of salt and pepper, and cook them gently till tender ; now stir in half an ounce of glaze, let this melt well, then drain off the truffles, keeping them very hot ; add an ounce of butter to the wine, and boil it up sharply till somewhat reduced, when you pour it over the truffles and serve. Truffles cooked thus may be heated in any rich brown sauce to taste, the wine in which they are cooked being added to the sauce. Aspic, 8, 153, 221 a la juive, 170 ,, menagere, 169 „ royale, 168 cream, 223 de t. aux huitres, 169 de tomates, 168 en belle vne, 167 tomato, 223 Attelets, 136 Bain-marie, 223 Ballotines, de vol., 28, 101 Barding, 26 Batter (frying), 102, 125, 224- (pancake), 225 Bear, to marinade, 31 Beignets de foie gras, 224 de gras double, 103 Blanching vegs., &c., 224 Blanquette, 6, 137 Bobotjes, 137 Border farce, 69 potato, 225 rice, 228 Boudins and boudinettes, 70 a la Czarina, 71 „ Prinz Karl, 71 „ Richelieu, 73 Breadcrumbs (savoury), 227 Breast of mutton à la Marseillaise, 113 Burdwan stew, 138 Butters, 228 anchovy, 228 cayenne, 223 ham, 228 horseradish, 228 hot, 228 lobster, 228 maitre d’hotel, 228 Perigord, 26 shrimp, 223 Caisses a la Whitstable, 183 Caneton à l'indienne, 104 en mayonnaise, 161, 173 Cannelons, 138 Cases, 128 Casserole of rice, 98 Casoolettes meringuees, 132, 138 Caul, 229 Céleri à l'espagnole, 31 Cervelles frites, 109 Chafing dish, 11 Chaufroix, 8, 152-155 de faisan, 176 a l’indienne, 176 & la paysanne, 177 de mauviettes, 176 „ perdreaux, 177 „ vol. a la Marie, 178 „ ,, ,, Carlton, 178 „ „ Pompadour, ! 78 ;, aux concombres 179 Cherry salad, 182 Cold entrees, 3, 152 Cones, 139 Coquilles, 163, 165 de vol. en may, 183 Creams, 66, 67 Crème à la Francillon, 74 ,, Monza, 76 „ reine, 74 aux tomates, 181 de riz de vean, 75 Crépine, 229 Crépinettes, 72 a la d’Estine, 76 „ favorite, 77 Croquettes, 128-131 de boeuf a la Mil., 139 Croustades, 88, 89 a la Champenoise, 94 „ chasseur, 96 Croutons, 82, 88 Custards (savoury), 77 Cutlets, 13, 35, 40 to braise, 39 ,, broil, 17, 35 „ coat, 141 „ egg and crumb, 37 „ saute, 18 ,, stew, 18 ,, trim, 13 for invalids, 19 a la Bretonne, 36 „ Chipolata, 36 „ financiere, 36 ,, Maintenon, 39 „ Mancelle, 36 „ Marechale, 36 „ Marquise, 38 „ Milanaise, 36 „ orientale, 36 E Cutlets ( Continued ) — & la Palestine, 36 „ Parmesane, 38 ,, Reform, 37 „ Rothschild, 40 ,, Smyrniote, 36 ,, Soubise, 36 „ Soyer, 38 „ Toulouse, 36 ,, Valenciennes, 36 „ Viennoise, 36 „ Villeroi, 39 aux petits pois, 39 en robe de chambre, 37 „ chaufroix a 1’ Americaine, 17 6 „ „ a la Connaught, ISO „ „ „ fermiere, 175 „ „ „ Pompadour, 176 „ „ „ Russe, 175 „ ,, „ St. Gar at, 176 „ „ „ Bellevue, 176 egg, 154 de pigeons, &c., 28, 51, 53 „ ,, a la Chipolata, 52 „ ,, ,, d’Uxelles, 5L „ ,, „ Flamande, 52 „ „ ,. Milanaise, 52 „ „ „ Moderne, 52 „ „ „ Montglas, 52 „ ,, en caisses, 140 „ sur croutes, 101 veal, 45-47 Demi-glace, 37 Driessauces, 229 Dripping, 229 D’Uxelles, 39, 107, 230 Egg plant, stuffed, 114 Éminé de bœuf à l'Italienne, 121 „ „ aux tomates, 117 Entrees en aspic, 152, 159 Fpigrarames en chau., 180 Escaloppes, 16, 21, 26, 32