Salads, sandwiches, and savouries

horseradish or crème raifort, 21 lobster, prawn, or shrimp, 21 maitre d’hotel, 22 printanier, 22 ravigotte, 22 red (beurre rouge), 35, 36 sandwich, 20 sardine, 22 watercress, 23 Caramel, 113 Crohtes, 121-123 creuses, 123 Garnishes, 111 K Hors d’CEuvre, 41-47 Anchois a I’inip (or imperiale), 48 Caviar a la mignonne, 47 „ crodtes au, 48 Croutes a la Burlington, 49 Cucumber, 44 Figs, 44 Herrings pickled, to prepare, 43 Huitres nature, 47 „ au caviar, 47 Individual, 44, Melon, 44 Sardines, &c., to prepare for, 43-44 Tartelettes a la Madame, 48 Jelly, 114 Mayonnaise, 115 Aspic, 116 „ (white), 114-116 Collie, 34 Cooked, 4 de crabe, 13 de saumon, 12 de soles a 1’ Agnes, 10 „ CMestine, 10 „ Cherbourgeoise, 9 Fish, 6 Green, 116 Red, 116 Tomato, 11 White, 11 Mustard, 121 Olives, to turn, 118 Pains fourres, 26 „ k la Mirabeau, 36 Parsley, to fry, 126 „ to mince, 125 Pastry, anchovy, 45, 123 Bombay duck, 45 Pastry, Cassolettes, cornets, and canots, 123 Cheese, 45, 124 Curry, 45 Salads, 1 a PItalienne, 6 a la Paysanne, 16 ^ la Eusse, 5 American, 7 Beef a la Chateau, 16 „ en vinaigrette, 2 Chicken, anx tomates, 13 „ and salsify, 7 Crab (mock), 7-8 d’Anchois, 46 Fancy, 11 Flamande, 17 Lamb a la Printaniere, 15 Lobster in aspic, 6 „ for picnics, 8 Mignonne, 2 Mixing, 3 Oyster, 11 Scallop, 7 Suedoise, 17 Watercress and apple, 17 Sandwiches, 19-24 Aberdeen, 27 Ji, la Gladstone, 39 la Musset, 38 Alexandra, 28 Anchovy and egg, 29 „ „ lax, 29 Beef, 29 „ a la Wellington, 30 „ steak, 26 Bigarade, 39 Bloater il I’lmperiale, 30 Butter, 20 Sandwiches {continued)— Caviar, 30 Celery and walnut, 31 Cheese, 31 ,, curried, 31 „ Gruyfere, 31 Cod’s roe, 31 Crab (mock), 32 Cucumber and tomato, 32 Egg, 32 ,, cream, 33 „ „ and herring, 33 „ and chutney, 33 Fancy, 26-27 Fish, 33-34 Foie gras, 34 George, 35 Greville, 35 Hors d’ceuvre, 46 Lobster, 35-36 Milan, 39 Mirabeau, 36 New York, 36 Northern, 37 Olive, 37 Pickle, 37 Pompadour, 37 Princess, 38 Prince George’s, 37 Prince of Wales’s, 38 Sardine, 38 Savoury, 39 Shooting, 25, 39 Spanish, 39 Sweet, 28 Salt to keep in condition, 121 Sauces, Cazanova, 69 Chaufroix, 14, 117 Sauces for soles, 113 Horseradish cream, 21, 102 ' Madfere, 101 Mousquetaire, 117 Mousseline, 117 Savouries, 50-51, 83-86 Anchois k la Bedford, 56 „ „ crime Pomel, 58 „ „ Dauphin, 56 „ a I’Ecossaise (Scotch woodcock), 58 ,, a rindienne (Panah), 58 ,, a la Madras, 56 5) n >5 „ „ aux olives, 56 ,, Moderns, 57 ,, Eusse (Cans), 58 au Caviar, 58 en Mayonnaise, 57 i en Surprise, 60 Aigrettes d’, 55 Allumettes, 56 Biscuits d’, a la diable, 54 ,, „ Royale, 53 Canapes d’, 51 ,, a la Colmar, 53 „ a I’Indienne, 52 „ a la diable, 52 ,, aux oeufs, 53 crohtes a la Battenberg, 59 „ aux olives, 52 Diablotins d’ (devils on horseback), 54 iclairs d’, 59 Orlys d’, 52 Pailles, d’, 54 „ a la diable, 54 „ d I’Ecossaise, 54 „ d la Yarmouth, 54 Rissoles d’, 55 „ d la^Gruydre, 55 Savouries (continued) — Anchois, Talmouses d’, 54 Cheese aigrettes, 92 „ d la Hollandaise, 97 „ d ritalienne, 97 „ balls, 91 ,, biscuits, devilled, 94 „ creams, 93, 98 „ crab, 95 „ croutes, 85 ,, d’ Artois, 92 „ fritters, 90 ,, macaroni, 88 ,, moulded, 93 „ mousse, 92 „ patties, 90 ,, pounded, 89 „ pudding, 97