Braised chump of beef, 153.
Braised duck au père Douillet, 178.
Braised duck and turnips, 187.
Braised goose à la Chipolata, 316.
Braised goose, cold, 58.
Braised loin of veal, larded, 265.
Braised leg of mutton, 204. ‘
Braised leg of mutton à la Durand,
257.
Braised ox-tongue, 26.
Braised partridges, 300.
Braised partridges à la Cussy, 311.
Braised peacock, cold, 362.
Braised pig’s ears, 184.
Braised plover, 244.
Braised pullet with white sauce,
217.
Braised ribs of beef, 22.
Braised ribs of beef with maccaroni,
61.
Braised rump-steak, 117.
Braised saddle of mutton, 2, 37.
Braised saddle of iamb garnished
with rissoles, 180.
Braïsed sheep’s tongue, 157.
Braised sirloin of beef à la royale,
57°
Braised slice of sturgeon, 280.
Braised turkey-hen stuffed with
truffles, 336.
Bread panada, 06.
Bread panada made with milk, 233.
Bream with white wine sauce 332.
Breast of lamb braised with aspara-
gus, 70.
Breast of mutton with piquante
sauce, 8
Breast of mutton braised, 133.
Breast and neck of veal with aspara-
gus-heads, 096.
Breast of veal à la poulette, 134
Breast of veal with green peas, 144.
Brill, baked, 51, 85.
Brill with béchamel sauce, 1, 64.
Brill à la Conti, 50.
Brill with diplomatic sauce, 13.
Brill à la provençale, 262.
Brill à la Sainte-Menehould, 15.
Brill stewed with mixed herbs, 122.
Brioche, 359.
Brisket of beef à la flamande, 145.
Brisket of beef with bread-crumbs,
‘320.
Broad beans with cream, 153.
Broiled apricots à la Breteuil, 18.
Broiïled barbel, 121.
Broiled bass with tartare sauce, 11.
Broiled calf’s brains, 239.
Broiïled carp, 185.
Broiled fillets of beef à la Château-
briand, 62.
Broiled grey mullet, 97.
Broiled goose’s thighs à la Saint
Germain, 3490.
Broïled larks, 357.
Broiled mackerel à la maître d'hôtel,
10€
Broiled pigeons, 190.
Broiled plaice, 76.
Broiïled rabbit, 253.
Broiïled salmon, 132.
Broiled shad à la maître d'hôtel,
43.
Broiïled shad with sorrel, 53, 70.
Broiled tench, 40, 92.
Broiled tunny with purée of sorre!,
233:
Broiled truffes, 363.
INDEX.
Broiled veal sausages, 313.
Broiled whiting, 130.
Broiled young rabbits in cases, 77.
Broïled young ring-doves, 220.
Brown fricassée of fowl, 283.
Brown thickening, 107, 300.
Brussels sprouts with butter, 25.
Burnt cream, 170.
Bustards, roast, 270.
Bustards à la russe, 344.
Butter, almond, 245.
Butter, anchovy, 06, 138.
Butter biscuits, 113.
Butter, capsicum, 196.
Butter, filbert, 198.
Butter, garlic, 131.
Butter, Gascony, 213.
Butter, lobster, 50, 143.
Butter, maître d'hôtel, 83.
Buttered eggs, 272.
C.
CABBAGE and bacon, boiled, 255.
Cabbage, pickled, and oysters, 57.
Cabbage, stuffed, 63.
Cabbage, stuffed, à la russe, 355.
Cake, almond, 45, 276.
Cake, baba, or rum, 186.
Cake, choux, or light batter, 125.
Cake, cougloff, or German, 117.
Cake, duchess, 85.
Cake, duchess à la patissière, 196.
Cake, lead, 107.
Cake, Madeleine, 126.
Cake, pistachio, 95.
Cake, rice, 90, 100.
Cake, Saint Charles, 357.
Cake, Saint Louis, 351.
Cake, Savoy, or sponge, 226.
CalPs brain fritters, 91, 234.
Calfs brains à la provençale, 183.
CalPs brains, broiled, 239.
Calfs brains, 354.
CalPs ears stewed with mushrooms,
135.
Calfs ears, stuffed, 195.
Calfs ears à l'italienne, 167.
CalPs ears fried in batter, 213.
CalPs feet, boiïled, 262,
ZA
Calf's feet, fried, 260.
Calf’s head à la Destilière, 42.
Calfs head, stewed, 24.
CalPs head, stuffed, 245.
CalPs kidney, roasted, 114.
Calf's kidney, stewed, 344.
CalPs liver à l'italienne, 88.
CalPs liver, roasted, 115.
Calfs liver forcemeat, 164.
Calf's sweet-breads on skewers, 312.
Calfs tongue with tomato sauce, 56.
Caper sauce, 124.
Capon, boiled, 188.
Capon à la régence, 238.
Capon, roast, with watercress, 12.
Capsicum butter, 196. .
Page 145
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
Braised chump of beef, 153.
Braised duck au père Douillet, 178.
Braised duck and turnips, 187.
Braised goose à la Chipolata, 316.
Braised goose, cold, 58.
Braised loin of veal, larded, 265.
Braised leg of mutton, 204. ‘
Braised leg of mutton à la Durand,
Braised ox-tongue, 26.
Braised partridges, 300.
Braised partridges à la Cussy, 311.
Braised peacock, cold, 362.
Braised pig’s ears, 184.
Braised plover, 244.
Braised pullet with white sauce,
Braised ribs of beef, 22.
Braised ribs of beef with maccaroni,
Braised rump-steak, 117.
Braised saddle of mutton, 2, 37.
Braised saddle of lamb garnished with rissoles, 180.
Braïsed sheep’s tongue, 157.
Braised sirloin of beef à la royale,
57°
Braised slice of sturgeon, 280.
Braised turkey-hen stuffed with truffles, 336.
Bread panada, 6.
Bread panada made with milk, 233.
Bream with white wine sauce 332.
Breast of lamb braised with asparagus, 70.
Breast of mutton with piquante sauce, 8.
Breast of mutton braised, 133.
Breast and neck of veal with asparagus-heads, 096.
Breast of veal à la poulette, 134.
Breast of veal with green peas, 144.
Brill, baked, 51, 85.
Brill with béchamel sauce, 1, 64.
Brill à la Conti, 50.
Brill with diplomatic sauce, 13.
Brill à la provençale, 262.
Brill à la Sainte-Menehould, 15.
Brill stewed with mixed herbs, 122.
Brioche, 359.
Brisket of beef à la flamande, 145.
Brisket of beef with bread-crumbs, 320.
Broad beans with cream, 153.
Broiled apricots à la Breteuil, 18.
Broiled barbel, 121.
Broiled bass with tartare sauce, 11.
Broiled calf’s brains, 239.
Broiïled carp, 185.
Broiled fillets of beef à la Châteaubriand, 62.
Broiled grey mullet, 97.
Broiled goose's thighs à la Saint Germain, 349.
Broïled larks, 357.
Broiled mackerel à la maître d'hôtel, 106.
Broiled pigeons, 190.
Broiled plaice, 76.
Broiled rabbit, 253.
Broiled salmon, 132.
Broiled shad à la maître d'hôtel,
Broiled shad with sorrel, 53, 70. Broiled tench, 40, 92.Broiled tunny with purée of sorre!,
233: Broiled truffes, 363.
Broiled veal sausages, 313. Broiled whiting, 130.
Broiled young rabbits in cases, 77. Broiled young ring-doves, 220. Brown fricassée of fowl, 283. Brown thickening, 107, 300. Brussels sprouts with butter, 25. Burnt cream, 170.
Bustards, roast, 270.
Bustards à la russe, 344.
Butter, almond, 245.
Butter, anchovy, 6, 138. Butter biscuits, 113.
Butter, capsicum, 196.
Butter, filbert, 198.
Butter, garlic, 131.
Butter, Gascony, 213.
Butter, lobster, 50, 143.
Butter, maître d'hôtel, 83. Buttered eggs, 272.
CABBAGE and bacon, boiled, 255. Cabbage, pickled, and oysters, 57. Cabbage, stuffed, 63.
Cabbage, stuffed, à la russe, 355. Cake, almond, 45, 276.
Cake, baba, or rum, 186.
Cake, choux, or light batter, 125. Cake, cougloff, or German, 117. Cake, duchess, 85.
Cake, duchess à la patissière, 196. Cake, lead, 107.
Cake, Madeleine, 126.
Cake, pistachio, 95.
Cake, rice, 90, 100.
Cake, Saint Charles, 357.
Cake, Saint Louis, 351.
Cake, Savoy, or sponge, 226. CalPs brain fritters, 91, 234. Calfs brains à la provençale, 183. CalPs brains, broiled, 239.
Calfs brains, 354.
CalPs ears stewed with mushrooms,
Calfs ears, stuffed, 195. Calfs ears à l'italienne, 167. CalPs ears fried in batter, 213. CalPs feet, boiïled, 262,
ZA
Calf's feet, fried, 260.
Calf’s head à la Destilière, 42.
Calfs head, stewed, 24.
CalPs head, stuffed, 245.
CalPs kidney, roasted, 114.
Calf's kidney, stewed, 344.
CalPs liver à l'italienne, 88.
CalPs liver, roasted, 115.
Calf's liver forcemeat, 164.
Calf's sweet-breads on skewers, 312.
Calfs tongue with tomato sauce, 56.
Caper sauce, 124.
Capon, boiled, 188.
Capon à la régence, 238.
Capon, roast, with watercress, 12.
Capsicum butter, 196. .