Breakfasts, luncheons, and ball suppers

Celery Sauce ... 8i Chateaubriand Sauce 82 Chaufroix Sauce, Brown 82 „ h la Portugaise 82 5> „ White 81 Chicken, Ballotines of. 123 SJ to Braise ... 119 5J to Broil 120 ?> Chaufroix of... 120 )> „ in Aspic 120 J) „ h la Por- tugaise 120 Croquettes of I2I 99 Curry of I2I )) „ Dry I2I JJ Devil of 122 ?) Fillet of 122 » Fricassee of 123 JJ Galantine of 123 Mayonnaise of 123 )) Pie II2 Saute of 123 INDEX. 143 Cocoa PAGE 71 Coffee • •• 69 Consommd « • > 87 „ Fausse Tortue • • • 88 „ k la Royal... ... 87 „ Tortue ... 87 „ a rindienne ... 88 Crumpets 66 Cucumber ... 130 „ Fillets of ... , 131 Currant Ice ... 138 Curry Pies ... 115 w Dry ... 121 D ’Artois 140 Devil Sauce ...8 2,83 „ j, k la Perry • • • 83 Downton Sauce ... 83 Duck, Braised aux Navets ... 124 „ Devilled ... 124 „ Roast ... 125 Eggs, to Boil 72 „ au Jus ... 72 „ aux Fines Herbes ... 74 » Buttered, etc. ... ... 73 „ Bouchees of ... 73 „ Fried • • • 74 ,, Poached 73 Espagnole Sauce ... 83 JFarce Stuffing ... 91 jj .. for Raised Pies 91 Fine Herbs Sauce Fish- ... 84 „ Au Gratin ... 94 „ Bloaters ... ... 95 „ Cod, Broiled 94 „ Grayling ... 94 Fish (continued') — PAGE 5) Haddock, Broiled 95 „ Kippered ... 95 5> Herring, Broiled... • •• 95 }> Kedgeree ... 95 3? Lobster au Gratin • •• 96 33 „ Chaufroix of 96 33 „ in Aspic... 96 53 „ Mayonnaise of ... 96 33 Mackerel, Broiled • •• 97 33 Omelets ... 75 33 Oysters, to Open and Serve 97 33 „ k la Tartar 98 33 „ in Aspic... 98 33 „ Kabobs ... 98 1 » Perch, Broiled ... 99 3» Plaice, Fillet of ... • •• 99 33 Salmon, to Fillet • • • 99 33 „ Broiled ... • •• 99 33 „ Chaufroix of 100 33 „ Coquilles of 100 33 „ Cutlets of • • • TOO 33 „ Kedgeree of 100 33 „ Kippered lOI 35 „ Mayonnaise of... loi 33 Smelt, Fried lOI 33 Sole, Broiled lOI 33 „ k la Colbert lOI 33 „ to Fillet • • • 102 33 „ Chaufroix of 102 33 „ Fried • • • 102 33 „ Mayonnaise of 102 33 Trout, Broiled ... 103 3> Fried 102 33 Rolls 103 33 Twice Laid 94 33 Whiting, Broiled • • • 103 33 „ Fried ... 103 French Rolls, etc. 65 L 144 INDEX. PAGE PAGE Galantines • • * 113 Lamb Cutlets, Broiled ... 106 Galettes de Plomb • •• • • • 135 „ „ Fried ... ... 107 Game Pie • •• • • • 113 ,j „ in Aspic ... 107 Gingerbread, etc. ... ... 135 Larks, in Aspic ... 126 Glaze • •• 79 „ Chaufroix of ... 126 Grouse, Devilled • •• ... 125 Lobster in Aspic ... 96 „ Fillet of • •• • . • 125 „ au Gratin ... 96 „ Grilled.,. ... • • • 125 „ Chaufroix of ... ... 96 „ Pie ... ... 1 14 Luncheons, House ...26-38 „ Roast ... • • ■ • •• 125 „ Hunting ... -39-41 Guinea FoavI, Devilled • •• 125 „ Race ...42-49 „ „ Roast • ■ * • • • 125 „ Rolls ... 65 „ Shooting ... ...52-54. Haddock, Broiled • •• • •• 95 „ Travelling ...50, 51 „ Kippered • . • ... 95 „ Cake ... 136- Ham, to Broil ... • • • • . • 106 „ to Cook ... . • » ... 106 Macddoine of Fruits ... ... 141 „ Omelet ... • • • • • • 75 Mackerel, Broiled ... 97 Hare, Civet of ... • •• • •• 126 Mad^re Sauce ... 84 Herring, Broiled • •• 95 Mayonnaise Sauce ... 84 Hunting Pies ... • • • • •• 1 14