The "Queen" cookery books: Entrees

de grouse a la Windsor, 81 de lapin a la Sevigne, 82 Rabbit, &c., to fillet, 29-33 Raviolis, 93 Rechauffes, 10-12, 116 Rice to cook, 235 coralline, 236 curried, 236 savoury, 236 tomato, 236 Ris de veau, 31, 32 a la chinoise, 184 au beurre Montpellier, 184 248 INDEX. Ris en cliaufroix, 184 Rissoles, 128 Roulade en aspic, 181 jardiniere, 181 Roux, 81, 189-191, 201 Salmi de perdreaux en ch., 184 Salpieon, 127 Sauces, 3-7, 189 Allemande, 6, 192-195 an beurre d'anohois, 203 Bearnaise, 214 Bechamel, 4, 6, 192-193 maigre, 196 Bigarade, 208 Blanquette, 6, 196 Bordelaise, 42, 209 Bourguignonne, 209 Bretonne, 7, 201, 203 Brown, 5, 7, 192-193, 201 Butter, 213 Cambridge, 24, 219 Caper, 207 Cazanova, 24, 219 Champagne, 211 Chateaubriand, 209 Chaufroix, 8, 215 „ red, green, &c., 215 Chevreuil, 206 Chutney, 7, 204 Claremont, 204 Comichons, 204 Crapaudine, 204 & la creme, 196 ,, estragon, 197 „ fenouil, 197 „ champignons, 197, 204 ,, concombres, 197 INDEX. 249 Sauces (Continued) — k la persil, 197 . „ raifort, 218 ,, „ a 1’Alceste, 218 Curry, 20-1-205 Demi-glace, 37 it la diable, 209 D? Orleans, 211 D’Uxelles, 195 Echalotte, 205 Espagnole, 45, 193, 201 Financier e, 210 Fines herbes, 195 Fran9aise, 214 Gorgona, 164 Indienne, 195 Irlandaise, 164 Italienne (brown), 210 „ (white), 198 "Lorraine, 5, 162 Madere, 211 Maitre d’hotel, 200 Malaga, 211 Marsala, 205 Maximilian, 161, 208 Mayonnaise, 216 ,, aspic, 217 ., red, green, &c., 217 „ aux olives, 217 Meres, 192 Milanaise, 198 Mint, 217 Mirabeau, 211 Morny, 199 Mousseline, 218 Napolitaine, 3, 163 Clives, 205 250 INDEX. Sauces (Continued) — Pascaliue, G, 195 Parisienne, 212 Perigeux, 7, 212 Piquante, 212 Poivrade, 205, 212 Portuguaise (brown), 20? „ (white), 195 Poulette, 195, 196 Raifort, 199 Ravigotte, 199 Reduction (de), 203 Reform, 212 Bemoulade, 219 Richelieu, 182, 213 Robert, 20G, 213 St. Hubert, 213 Soubise, 200 Suedoise, 219 Supreme, 50, 157, 201 Tartare, 219 Tomato, 207 „ a la may, 208- Veloute, 4, 6, 192 Villeroi, 19, 195 to clear of fat, 198 to tammy, 237 Scalloped meat, 131 Silver dishes, to save, 118- Souffles, Gl-64 a la baronne, 78 ,, bourgeoise, G3 „ royale, 78 ,, Victoria, 79 „ glace, 163 moulds to paper, 62- pheasant, 78 INDEX. 251 Souffles (Continued) — proportions for, 61 to cook, 65 Sweetbreads (see R.is de veau) Timbales, 84-8S milanaise, 93 napolitaine, 93 nouilles aux huitres, 97 ,, aux jambon, 96 paste, 86 polenta 94 Pompadour, 185, 185 raviolis, 93 romana, 93 Tomates al^erienues, 185 Tomatoes stuffed, 111, 150 Tournedos, 23, 25 ,, aux huitres, 24 Tourte bourgeoise, 87, 92 “ Tranches,” 32 ,, de langne a l’ecarlate, 185 Trimmings, 194 Tripe (gras double), 103 ,, flitters, 103 „ a Pecossaise, 103 „ a la frant;aise, 104 ,, a l’Orlie, 103 ,, a la Soubise, 103 Tmffles, to cook, 65, 238 Turban de foie gras, 1S6 Turnovers, 132 Yeal a la bordelaise, 46 cases, 26 collops, 103 cutlets, 45 noisettes, 45 to cook, 26 INDEX. OKO Venison to marinade, 29-31 Vox, ad Vent, 84 k la Barras. 90 „ financiere, 89 „ Lucullus, 90 „ menag^re, 91 ,, milanaise, 90 ,, Montglas, 90 „ royale, 90 „ Valenciennes, 90 aux crevettes, 90 „ huitres, 90 de homard a la creme, 90 Wiener Schnitzel, 47 Zephyres, G4 I Tlje Series consists of tlje following : SOUPS. ICES. PICKLES AND PRESERVES. ENTREES. MEAT AND GAME. SWEETS-Part I. „ Part II. BREAKFAST AND LUNCH DISHES, SALADS, SANDWICHES, AND SAVOURIES. VEGETABLES.