Breakfasts, luncheons, and ball suppers

„ „ for Chau- froix ... 85 Ice, Apricot Cream • •• • •• 137 „ „ Green ... 85 j, Brown Bread ... • •• 137 „ ,, Red ... 85 „ Currant and Raspberry „ of Chicken ... 125 (Water) ... • •• • •• 138 Mint Jelly ... 86- „ Orange (Water) ... • •• 139 „ Sauce ... 85 „ Peach (Water) 139 Muffins ... 66 „ Raspberry... • •• ... 138 Mulligatawny Soup ... 89 „ Strawberry • . • 138 Mushroom Sauce ... 86 „ Vanilla • • • 138 „ „ for Chaufroix Sb' Indian Sauce ... • • • • « • 84 Mushrooms, Broiled ... ... 131 „ au Gratin... ... 131 Jellies • •• 140 „ Saute of ... ... 131 Mutton Broth ... 90 Kedgeree • •• • •• 95 „ Chops ... 107 „ of Salmon • •• • •• 100 „ Cutlets, Broiled ... 107 Kidney Omelet • • • • •• 75 Fried ,, ± 1 ... 107 Kippered Salmon . - • lOI „ Haricot of ... 108 INDEX. 145 PAGE PAGE Mutton, Hashed 108 Pheasant, Devilled in Three „ Kidneys, Broiled 109 Ways 127 „ „ and Bacon... 109 „ Fillet of 127 „ ,, Devilled ... 109 „ Galantine of 127 „ „ Saute of ... 109 „ Mayonnaise of 128 „ „ Stewed 109 „ Roast 127 „ Potato Pie 108 „ Saut6 of 128 Pickle for Curing Hams, etc. ... 91 Norvegienne Sauce 86 Pies, Beefsteak... II I „ Chicken 112 Omelet, to Fry 74 „ Curry 115 „ aux Tomates 76 „ Fish 115 „ ,, Champignons ... 76 „ Game 113 „ Fine Herbs 76 „ Grouse 114 „ Fish 75 „ Hunting 114 „ Ham 75 „ Partridge 116 „ Kidney 75 „ Pigeon 116 Orange Water Ice 139 Pigeon, Split and Broiled 128 Oysters, to Open 97 Plaice, Fillet of 99 „ in Aspic 98 Pot-pourri 116 „ h la Tartar 98 Potato Balls 132 „ Kabobs 98 „ Chips ... 132 Potatoes, Fried... 133 Partridge, Broiled 126 „ Mashed 132 „ Devilled 126 Pound Cake 136 „ Fillet of 127 Preparation for Filling Cases 116 » Pie 116 Puddings, Baba 139 „ Rcast 126 „ Plum 141 Pastry for Meat Pies 92 „ Pate Chaud 93 Quail, Chaufroix of ... 128 „ Pudding 93 „ in Aspic 128 „ Puff 92 Queen’s Cakes 136 Peas 132 Perch, Broiled 99 Rabbit, Curry of 128 Pheasant, Ballotines of 127 » j. Dry 129 „ Chaufroix of 127 „ Saut6 of 129 ,, „ in Aspic 127 Race Luncheons 42-49 ), „ cl la Por- Raspberry Cream Ice 138 tugaise 127 Rolls, Luncheon 65 146 INDEX, PAGE PAGE Salad, Beetroot 133 Sauce, Salad Dressing, French 86 35 ^ la Frangaise ... 133 „ White 86 35 de Legumes 133 Sausages aux Truffes, etc. 1 10 3) la Mayonnaise 133 „ an Oxford Receipt ... no 3) of Peas 134 Scones ... 67 }) Potato 134 Shooting Luncheons ... ...5: 54 Sauce, Brown Thickening, or Soups, h la Royal 87 Roux... 79 ,, Consomme 87 33 White Thickening 79 „ „ Tortue 87 9f Allemande 80 „ „ Fausse Tortue 88 99 Bdchamel 80 „ „ k I’Indienne 88 33 Brown Clear 80 ,, Mulligatawny 89 33 Butter, Fine Herbs ... 80 „ Mutton Broth 90 13 „ Lobster 81 ,, Pur6e of Chicken, 33 „ Maitre d’ Hotel 81 Pheasant, etc. 89 Celery ... 81 „ Purde d’Huitres 89 JJ Chateaubriand 82 Strawberry Cream Ice 138 9* Chaufroix, White 81 Suppers, Ball S5“63 33 „ Brown 82 Sweetbread Cutlets III 33 „ a la Portugaise 82 Devil 82, 83 Tartlets ... 141 3> „ a la Perry 83 Tea, to Make ... 68 Downton 83 Thickening, Brown 79 33 Espagnole 83 „ White 79 Fine Herbs 84 Tomatoes, Purde of 134 Indian \ 84