Cardoons, baked, with
crumbs, 317.
Cardoons for feast day, 286.
Cardoons for fast day, 342.
Cardoons à l'italienne, 317.
Cardoons, purée of, 295.
Cardoons stewed with marrow, 40.
Cardoons, stewed, 282.
Cardoons with white sauce, 264.
Carp boïled in beer, 159.
Carp, broiled, 185.
Carp à la Chambord, 18,
Carp, fried, 8.
Carp à la Marinière, 172.
Carp, pickled, 10.
Carp, roe, scalloped, 304,
Carp à la russe, 335.
Carp, stewed, 61.
Carp with stewed roe, 37.
Carrots, glazed, 97.
Carrots à la ménagère, 213.
Carrots, purée of, 192.
ee stewed in sugar and cream,
165.
Cauliflower baked with bread.
crumbs, 28.
Cauliflower with butter sauce, 27.
Cauliflower with cheese, 168
Cauliflower fritters, 3.
Celery roots with butter sauce, 22.
Celery, stewed, 8.
Chartreuse of apple, 62,
Cheese, baked, 337.
Cheese biscuits à la Saint Denis, Taie
Cheese fondu, 250,
bread-
B b 2
372
Chestnuts, compote of, 307.
Chestnuts, purée of, 44, 310.
Chestnuts, purée of, à la Mancelle,
334-
Chicory, purée of, with cream, 56.
Chicory, purée of, with fried bread,
Chicken à la bonne femme, 54.
Chicken à la Chivry, 280.
Chicken croquettes, 175.
Chicken à la d'Escars, 114.
Chicken fried à la Orly, 180.
Chicken fritters, 228, 344.
Chicken glaze, 87.
Chicken grilled à la Chasseur, 73.
Chicken à l'italienne, 156. |
Chicken à la Marengo, 155, 361.
Chicken patties, 156.
Chicken patties, small, 295.
Chicken and rice, 19.
Chicken, roast, à la hambourgeoïse,
224.
Chicken with tarragon, 9.
Chocolate cream, 71.
Chocolate fingers with cream, 71.
Chopped asparagus with cream, 157.
Choux or light batter cakes, 125.
Chub stewed with glazed onions, 230.
Chumbp of veal à la bourgeoise, 17.
Chump of veal braised, 153.
Chump of veal with chicory, 46.
Chump of veal roasted, 143.
Chump of veal with purée of sorrel,
Civet of hare, 275.
Clear soup with chervil leaves, 88.
Clear stock à la française, 86.
Cod with béchamel sauce, 141.
Cod, boïled, slice, with egg sauce,
340. ;
Cod à la hollandaise, 72.
Cod and potatoes, 52.
Cod, slices, with cream sauce, 3.
Cod, stuffed, 329.
Cod, salt, with black butter, 111.
Cod, salt, baked, with bread-crumbs,
103. 5
Cod, salt, cream of, I10, 315.
Cod, salt, fried, 294.
Cod, salt, à la maître d’hôtel, 87.
Cod, salt, tails à l'anglaise, 274.
INDEX.
Coffee blanc-mange, 118.
Cold braised goose, 58.
Cold glazed fillets of partridge, 286,
Cold pies, and how to make them,
110.
Cold roast or braised peacock, 362.
Cold stewed hare, 283.
Compote of chestnuts, 307.
Compote of green apricots, 202.
Compote of greengages, 225.
Compote of fruit à la Normande, 18.
Compote of orange, 43.
Compote of peaches, 197, 242.
Compote of pear, 280.
Compote of red or white goose-
berries, 167.
Compote of ripe apricots, 171.
Cornflour ramequins, 223.
Cougloff, or German cake, 117.
Coulibiac of eel, 350. -
Court-bouillon, or white wine sauce,
100.
Crayfsh, aspic of, 327.
Crayfsh, boïiled, 34.
Crayfish à la bordelaise, 7.
Crayfish patties, 160.
Crayfsh, roast, sea, 234.
Crayfish soup, 32.
Crayfsh, stock, 342.
Cream, almond, 70.
Cream, burnt, 170.
Cream, Bavarian maïzena, 310.
Cream pastry, 113.
Cream quenelles, 76.
Cream of salt cod, 110, 315.
Cream sauce, 142, 155.
Cream, tea, 160.
Cream, vanilla, 352.
Cream, virgin, 143, 237.
Cream, whipped strawberry and
raspberry, 120.
Crécy, or carrot soup, 18.
Croquantes, or almond toffee, 138.
Croquenbouche, 139.
Croquettes, chicken, 175.
Croquettes of German paste, 215.
Croquettes, ox palate, 173, 203.
Croquettes, potato, 294, 320.
Croquettes, rice, 162.
Croustade of rice, 190.
Cucumberswithbéchamelsauce, 202.
INDEX.
373
NEA ET NOR Te. OS EURE
Cucumbers, stuffed, 198.
Currant dumplings, 314.
Currant fritters à la Dauphine, 274.
Curry soup with rice, 40.
Page 146
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
Cardoons, baked, with crumbs, 317.
Cardoons for feast day, 286.
Cardoons for fast day, 342.
Cardoons à l'italienne, 317.
Cardoons, purée of, 295.
Cardoons stewed with marrow, 40.
Cardoons, stewed, 282.
Cardoons with white sauce, 264.
Carp boïled in beer, 159.
Carp, broiled, 185.
Carp à la Chambord, 18.
Carp, fried, 8.
Carp à la Marinière, 172.
Carp, pickled, 10.
Carp, roe, scalloped, 304,
Carp à la russe, 335.
Carp, stewed, 61.
Carp with stewed roe, 37.
Carrots, glazed, 97.
Carrots à la ménagère, 213.
Carrots, purée of, 192.
Carrots stewed in sugar and cream,
Cauliflower baked with bread. crumbs, 28.
Cauliflower with butter sauce, 27.
Cauliflower with cheese, 168.
Cauliflower fritters, 3.
Celery roots with butter sauce, 22.
Celery, stewed, 8.
Chartreuse of apple, 62.
Cheese, baked, 337.
Cheese biscuits à la Saint Denis, 342.
Cheese fondu, 250.
bread-
B b 2
Chestnuts, compote of, 307.
Chestnuts, purée of, 44, 310.
Chestnuts, purée of, à la Mancelle, 345.
Chicory, purée of, with cream, 56.
Chicory, purée of, with fried bread, 151.
Chicken à la bonne femme, 54.
Chicken à la Chivry, 280.
Chicken croquettes, 175.
Chicken à la d'Escars, 114.
Chicken fried à la Orly, 180.
Chicken fritters, 228, 344.
Chicken glaze, 87.
Chicken grilled à la Chasseur, 73.
Chicken à l'italienne, 156. |
Chicken à la Marengo, 155, 361.
Chicken patties, 156.
Chicken patties, small, 295.
Chicken and rice, 19.
Chicken roast, à la hambourgeoise, 14.,
Chicken with tarragon, 9.
Chocolate cream, 71.
Chocolate fingers with cream, 71.
Chopped asparagus with cream, 157.
Choux or light batter cakes, 125.
Chub stewed with glazed onions, 230.
Chumbp of veal à la bourgeoise, 17. Chump of veal braised, 153. Chump of veal with chicory, 46. Chump of veal roasted, 143. Chump of veal with purée of sorrel, 69.
Civet of hare, 275.
Clear soup with chervil leaves, 88. Clear stock à la française, 86.
Cod with béchamel sauce, 141. Cod, boiled, slice, with egg sauce,
340. ; Cod à la hollandaise, 72. Cod and potatoes, 52. Cod, slices, with cream sauce, 3. Cod, stuffed, 329. Cod, salt, with black butter, 111. Cod, salt, baked, with bread-crumbs, 103. 5 Cod, salt, cream of, I10, 315. Cod, salt, fried, 294. Cod, salt, à la maître d’hôtel, 87. Cod, salt, tails à l'anglaise, 274.
Coffee blanc-mange, 118.
Cold braised goose, 58.
Cold glazed fillets of partridge, 286,
Cold pies, and how to make them,
Cold roast or braised peacock, 362.
Cold stewed hare, 283.
Compote of chestnuts, 307.
Compote of green apricots, 202.
Compote of greengages, 225.
Compote of fruit à la Normande, 18.
Compote of orange, 43.
Compote of peaches, 197, 242.
Compote of pear, 280.
Compote of red or white gooseberries, 167.
Compote of ripe apricots, 171.
Cornflour ramequins, 223.
Cougloff, or German cake, 117.
Coulibiac of eel, 350. -
Court-bouillon, or white wine sauce,
Crayfish, aspic of, 327.
Crayfish, boiled, 34.
Crayfish à la bordelaise, 7.
CCrayfish patties, 160.
Crayfish, roast, sea, 234.
Crayfish soup, 32..
Crayfish, stock, 342.
Cream, almond, 70.
Cream, burnt, 170.
Cream, Bavarian maïzena, 310.
Cream pastry, 113.
Cream quenelles, 76.
Cream of salt cod, 110, 315.
Cream sauce, 142, 155.
Cream, tea, 160.
Cream, vanilla, 352.
Cream, virgin, 143, 237.
Cream, whipped strawberry and raspberry, 120.
Crécy, or carrot soup, 18.
Croquantes, or almond toffee, 138.
Croquenbouche, 139.
Croquettes, chicken, 175.
Croquettes of German paste, 215.
Croquettes, ox palate, 173, 203.
Croquettes, potato, 294, 320.
Croquettes, rice, 162.
Croustade of rice, 190.
Cucumbers with béchamel sauce, 202.
NEA ET NOR Te. OS EURE
Cucumbers, stuffed, 198.
Currant dumplings, 314.
Currant fritters à la Dauphine, 274.
Curry soup with rice, 40.