Banc cauliflower with bread-
crumbs, 28.
Baked cheese, 337.
Baked eggs, 256.
Baked eggs with cheese, 224. :
Baked filets of sole with bread-
crumbs, 94.
Baked fillets of sole turban fashion,
113. ’
Bakcd fillets of whiting with bread-
crumbs, 44.
Baked fillets of whiting, 310.
Baked ices, 151.
Baked mushrooms, 84.
Baked ox-tongue, 74.
INDEX.
"a
jaked purée of potatoes with
bread-crumbs, 19.
Baked purée of potatoes, 365.
Baked raviolis, 334.
Baked salt cod with bread-crumbs,
103.
Baked slice of sturgeon, 238.
Baked smelts, 26.
Baked turbot, 95, 231.
Baked weaver or sea-dragon, 135.
Baked whiting with fine herbs, 4.
Baked whiting and bread-crumbs,
321.
Barbel bakedwith Parmesan cheese,
162,
Barbel broiled, 121.
Barbel stewed, 200.
Barbel boiled in court-bouillon, 23.
Barley, purée of, 54.
Baron of hare roasted, 331.
Bass with tartare sauce, II,
Bass, boiled, 81.
Bass, caper sauce, 36.
Batter, 318.
Bavarian maïizena cream, 319.
Beans, French, à l'anglaise, 111.
Beans, French, and haricot beans à
la maître d'hôtel, 133.
Beans, French, à la poulette, 195.
Beans, French, with white sauce, 108.
Leans, haricot, à la bretonne, 33.
Beans, haricot, with capsicum
butter, 312.
Beans, haricot, à la maître d'hôtel,
211.
Beans, haricot, and marrow, 235.
Beans, purée of haricot, 184.
Beans, purée of white haricot, 310.
Beans, red haricot, à la bourgui-
gnonne, 80
Beef, boiled, à la flamande, 276.
Beef, boïled, and garnished with
Gerinan paste, 288.
Beef, boiled, with cabbage, 27.
Beef, braised brisket, à la flamande,
145.
sa haie ribs,with maccaroni,61.
Beef, braised ribs, purée of toma-
toes, 22.
Beef, braised sirloin, à la royale, 57.
Beef, broiled brisket. with bread-
crumbs, 320.
369
Beef, broiled fillets, à la Château-
briand, 62.
Beef, biaised chump, 153.
Beef, fillet, roasted, 4.
Beef, fillets, with poivrade sauce,
181, 316.
Beef, hashed, boiled, 262.
Beef, marrow, à la Orly, 150.
Beef, ribs, stewed, 185.
Beef, ribs, à la bordelaise, 292, 320.
Beef, roast fillet, with Madeira
sauce, JI.
Beef, roast, with forcemeat patties,
175.
Beef, roast, with potatoes, 160.
Beef sliced fillet à la financiere, 280.
Beef, sirloin, à la provençale, 179.
Beef, vol-au-vent of tendons, 147.
Beetroot with cream, 43.
Beetroot fritters, 314.
Beetroot à la poitevine, 337.
Biscuits, butter, 113.
Biscuits, cheese, à la Saint Denis,
131.
Black-cock, roast, 208, 326.
Black diver with chocolate sauce.264.
Black diver, salmis of, 254.
Blanc-mange, 307.
Blanc-mange of almonds, 60.
Blanc-mange of coffee, 118.
Blanc-mange of pistachio nuts, 291.
Boar, cutlets, à la Saint Hubert, 316.
Boar, fillet, au chasseur, 310.
Boar, haunch, à la royale, 263.
Boar s head, 366.
Bœuf à la mode, 47, 161.
Boiled bass, 81.
Boiled beef, hashed, 262.
Boiïled bee à la flamande, 276...
Boïled beef garnished with German
paste, 288.
Boiled brisket of beef. 320.
Boiled carp in beer, 150.
Boïled cabbage and bacon, 255.
Boiled calfs feet, 262.
Boïled capon, 188.
Boiled eggs, 134.
Boiïled fowl in stock, 71.
Boïled fowl in pig’s bladder, 38.
Boiïled ham à la maillot, 303.
Boiled leg of mutton and vegetables,
299,
E b
370
INDEX.
Boiled mackerel, 120.
Boiled shad à la hollandaise, 65.
Boiled shad in court-bouillon, 90.
Boiled slice of cod with egg sauce,
340:
3otled tongue, 176.
Bomb, iced, 185.
Boned loin of mutton à la Niver-
naise, 282.
Boudin of hare, 321.
Boudin of young rabbit à la Riche-
lieu, 200.
Bouillabaisse, 212.
Brace of eels roasted, 104.
Brace of young rabbits roasted, 117.
Brains, fritters of calf’s, 01, 234.
Brains, calfs, à la provençale, 183.
Braïns, calf’s, stewed in Matelote
sauce, 354.
Braise, 149.
Braise, half, or white, 247.
Braised breasts of lamb with aspa-
ragus, 79.
Braised breast of mutton, 133.
Page 144
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked cauliflower with breadcrumbs, 28.
Baked cheese, 337.
Baked eggs, 256.
Baked eggs with cheese, 224. :
Baked filets of sole with breadcrumbs, 94.
Baked fillets of sole turban fashion,
113. ’ Bakcd fillets of whiting with breadcrumbs, 44. Baked fillets of whiting, 310. Baked ices, 151. Baked mushrooms, 84. Baked ox-tongue, 74.
"a
Baked purée of potatoes with bread-crumbs, 19.
Baked purée of potatoes, 365.
Baked raviolis, 334.
Baked salt cod with bread-crumbs,
Baked slice of sturgeon, 238. Baked smelts, 26. Baked turbot, 95, 231. Baked weaver or sea-dragon, 135. Baked whiting with fine herbs, 4. Baked whiting and bread-crumbs,
Barbel bakedwith Parmesan cheese, 162,
Barbel broiled, 121.
Barbel stewed, 200.
Barbel boiled in court-bouillon, 23.
Barley, purée of, 54.
Baron of hare roasted, 331.
Bass with tartare sauce, II,
Bass, boiled, 81.
Bass, caper sauce, 36.
Batter, 318.
Bavarian maïizena cream, 319.
Beans, French, à l'anglaise, 111.
Beans, French, and haricot beans à la maître d'hôtel, 133.
Beans, French, à la poulette, 195.
Beans, French, with white sauce, 108.
Leans, haricot, à la bretonne, 33.
Beans, haricot, with capsicum butter, 312.
Beans, haricot, à la maître d'hôtel,
Beans, haricot, and marrow, 235.
Beans, purée of haricot, 184.
Beans, purée of white haricot, 310.
Beans, red haricot, à la bourguignonne, 80
Beef, boiled, à la flamande, 276.
Beef, boïled, and garnished with Gerinan paste, 288.
Beef, boiled, with cabbage, 27.
Beef, braised brisket, à la flamande,
sa haie ribs,with maccaroni,61. Beef, braised ribs, purée of tomatoes, 22. Beef, braised sirloin, à la royale, 57. Beef, broiled brisket. with breadcrumbs, 320.
Beef, broiled fillets, à la Châteaubriand, 62.
Beef, biaised chump, 153.
Beef, fillet, roasted, 4.
Beef, fillets, with poivrade sauce, 181, 316.
Beef, hashed, boiled, 262.
Beef, marrow, à la Orly, 150.
Beef, ribs, stewed, 185.
Beef, ribs, à la bordelaise, 292, 320.
Beef, roast fillet, with Madeira sauce, JI.
Beef, roast, with forcemeat patties,
Beef, roast, with potatoes, 160.
Beef sliced fillet à la financiere, 280.
Beef, sirloin, à la provençale, 179.
Beef, vol-au-vent of tendons, 147.
Beetroot with cream, 43.
Beetroot fritters, 314.
Beetroot à la poitevine, 337.
Biscuits, butter, 113.
Biscuits, cheese, à la Saint Denis,
Black-cock, roast, 208, 326. Black diver with chocolate sauce.264. Black diver, salmis of, 254. Blanc-mange, 307. Blanc-mange of almonds, 60. Blanc-mange of coffee, 118. Blanc-mange of pistachio nuts, 291. Boar, cutlets, à la Saint Hubert, 316. Boar, fillet, au chasseur, 310. Boar, haunch, à la royale, 263. Boar s head, 366. Bœuf à la mode, 47, 161. Boiled bass, 81. Boiled beef, hashed, 262. Boiled beef à la flamande, 276.. Boiled beef garnished with German paste, 288.Boiled brisket of beef. 320. Boiled carp in beer, 150. Boiled cabbage and bacon, 255. Boiled calf's feet, 262. Boiled capon, 188Boiled eggs, 134. BBoiled fowl in stock, 71. Boiled fowl in pig's bladder, 38. Boiled ham à la maillot, 303..Boiled leg of mutton and vegetables,
299, E b
Boiled mackerel, 120.
Boiled shad à la hollandaise, 65.Boiled shad in court-bouillon, 90. Boiled slice of cod with egg sauce,
340:
3otled tongue, 176.
Bomb, iced, 185.
Boned loin of mutton à la Nivernaise, 282.
Boudin of hare, 321.
Boudin of young rabbit à la Richelieu, 200.
Bouillabaisse, 212.
Brace of eels roasted, 104.
Brace of young rabbits roasted, 117.
Brains, fritters of calf’s, 01, 234.
Brains, calfs, à la provençale, 183.
Brains, calf's, stewed in Matelote sauce, 354.
Braise, 149.
Braise, half, or white, 247.
Braised breasts of lamb with asparagus, 79.
Braised breast of mutton, 133.