Curry sauce, 366
Custard, three cornered puffs, 200.
Cutlets, boar, à la Saint Hubert, 316.
Cutlets, lamb, with French beans,
281.
Cutlets, lamb, with purée of car-
doons, 290.
Cutlets, lark, 347.
Cutlets, mutton, with tomato sauce,
87.
Cutlets, mutton, à la jardiniere, 110.
Cutlets, mutton, à la financiére, 357.
Cutlets, pigeon, with green peas,205.
Cutlets, pork, with poivrade sauce,
189.
Cutlets, pork, 240.
Cutlets, roebuck, stewed, 363.
Cutlets, veal, à la milanaise, 106.
Cutlets, veal, à la gingarat, 127, 187.
Cutlets, veal, with purée of mush-
rooms, 297.
Cutlets, veal, in cases, 338.
Cutlets, young rabbit, with tomato
sauce, 196.
\
D.
DABs, fried, 46, 210.
Duchess cakes, 85.
Duchess cakes à la patissière, 196.
Duck, braised, au père Douillet, 178.
Duck, braised, and turnips, 187.
Duck and olives, stewed, 270.
Duck and peas, stewed, 295.
Duck, stuffed, 268.
Duck, thighs, in salmis, 112.
Duck and turnips, stewed, 49.
Duckling, roast, 47.
Dumpling, currant, 314.
E.
EEL, brace, roasted, 104.
Eel, coulibiac of, 350.
Eel, fried, 78.
Eel and rabbit, stewed, 123,
Eel, roast, 182.
Eel à l'anglaise, 68.
Eel à la bordelaise, 94.
Eel à la minute, 2.
Eel à la poulette, 192.
Eel à la Suffren, 9.
Eel à la tartare, 253.
Eel pout, fricassée with lettuce, 203.
Eel pout, stewed, 151, 250.
Eel pout à l'italienne, 219.
Eel pout à la parisienne, 162.
Æel pout à la prussienne, 197.
Eggs, baked with cheese, 224.
Eges, baked, 256.
Eggs, boiled, 134.
Eggs, buttered with
heads, 141.
Eggs, buttered, 272.
Eggs with cream sauce, £55. |
Eggs, hard-boiled, with béchamsi
sauce, 31/7.
Eggs and oysters, scolloped, 128.
Eggs with pistachio nuts, 183.
Eggs, poached, with white sauce, 10,
Eggs, poached, whites of, 84.
Eggs with purée of sorrel, 162.
Eggs, stuffed, with cream sauce, 53.
Eggs à ia tripe, 121.
Eggs, vol-au-vent, with béchamel
sauce, 41.
Egg-plant, stuffed, 280.
Elder-flower fritters, 179.
Essence of ham, 148.
asparagus
100
FAST days, bills of fare for, 10, 20,
30, 41, 51, 60, 70, 80, 90, IOI,
Ut M Pt a LAN SI) DEP
T2 T0 2) 102) 202 2127228;
254, 264, 274, 284, 294, 315,
325; 335: 345, 355: 365.
Fennel sauce, 191.
Figpeckers in cases, 299.
Filbert butter, 198.
Fillet of beef roasted, Madeira
sauce, OI, 105.
nr of heef slired à la financière,
280.
374
INDEX.
Fillet of boar au chasseur, 310.
Fillet of pork, 148.
Fillet of veal roasted with fine
herbs, 168.
Fillet of veal pickled, 27r.
Fillet of venison roasted, 348.
Fillet of venison sliced à la Saint
Hubert, 353.
D of beef à la Châteaubriand,
2,
Fillets of beef with poivrade sauce,
181, 316.
Fillets of fowl à la cardinal, 308.
Fillets of fowl cooked in butter,
300.
Fillets of gurnet turban fashion, 126.
Fillets of gurnet with tomato sauce,
218. *
Fillets of hare larded, 300.
Fillets of mutton à la minute, 252.
Fillets of partridge cold and glazed,
286.
Fillets of partridge with truffles, 322.
Fillets of pigeon à la Duxelle, 194.
Fillets of skate, 128.
Fillets of sole à la Orly, 28.
Fillets of sole with Italian sauce, 75,
Fillets of sole baked with bread-
crumbs, 94.
Fillets of sole larded andstuffed, 105.
Fillets of sole baked turban fashion,
113.
Filles of sole à la Joinville, 278.
Fillets of sturgeon roasted, 41.
Fillets of teal and anchovies, 365.
Fillets of veal stuffed, 226.
Fillets of whiting à la Conti, 25.
Fillets of whiting baked with bread-
crumbs, 44.
Fillets of whiting à la Orly, 300.
Fillets of whiting baked, 310.
Fillets of woodcock à la provençale,
27ue
rilléts of woodcock on toast, 318.
Fillets of young rabbit with cucum-
ber, 225.
Fish forcemeat, 07.
Fish glaze, 87, 133.
Fish patties, 228.
Flemish garnish, 67.
Foie gras, pâté of, 163.
Foie gras à la perigueux, 328.
Fondu of cheese, 250.
Forcemeat, 07.
Page 147
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
Curry sauce, 366
Custard, three cornered puffs, 200.
Cutlets, boar, à la Saint Hubert, 316.
Cutlets, lamb, with French beans,
Cutlets, lamb, with purée of cardoons, 290.
Cutlets, lark, 347.
Cutlets, mutton, with tomato sauce,
Cutlets, mutton, à la jardiniere, 110.
Cutlets, mutton, à la financiére, 357.
Cutlets, pigeon, with green peas,205.
Cutlets, pork, with poivrade sauce,
Cutlets, pork, 240.
Cutlets, roebuck, stewed, 363.
Cutlets, veal, à la milanaise, 106.
Cutlets, veal, à la gingarat, 127, 187.
Cutlets, veal, with purée of mushrooms, 297.
Cutlets, veal, in cases, 338.
Cutlets, young rabbit, with tomato sauce, 196. \
D.
DABs, fried, 46, 210.
Duchess cakes, 85.
Duchess cakes à la patissière, 196. Duck, braised, au père Douillet, 178. Duck, braised, and turnips, 187. Duck and olives, stewed, 270. Duck and peas, stewed, 295. Duck, stuffed, 268.
Duck, thighs, in salmis, 112. Duck and turnips, stewed, 49. Duckling, roast, 47.
Dumpling, currant, 314.
E.
EEL, brace, roasted, 104. Eel, coulibiac of, 350. Eel, fried, 78.
Eel and rabbit, stewed, 123,
Eel, roast, 182.
Eel à l'anglaise, 68.
Eel à la bordelaise, 94.
Eel à la minute, 2.
Eel à la poulette, 192.
Eel à la Suffren, 9.
Eel à la tartare, 253.
Eel pout, fricassée with lettuce, 203.
Eel pout, stewed, 151, 250.
Eel pout à l'italienne, 219.
Eel pout à la parisienne, 162.
Æel pout à la prussienne, 197.
Eggs, baked with cheese, 224.
Eggs, baked, 256.
Eggs, boiled, 134.
Eggs, buttered with heads, 141.
Eggs, buttered, 272.
Eggs with cream sauce, 155. |
Eggs, hard-boiled, with béchamel sauce, 317.
Eggs and oysters, scolloped, 128.
Eggs with pistachio nuts, 183.
Eggs, poached, with white sauce, 10,
Eggs, poached, whites of, 84.
Eggs with purée of sorrel, 162.
Eggs, stuffed, with cream sauce, 53.
Eggs à ia tripe, 121.
Eggs, vol-au-vent, with béchamel sauce, 41.
Egg-plant, stuffed, 280.
Elder-flower fritters, 179.
Essence of ham, 148.
asparagus
FAST days, bills of fare for, 10, 20, 30, 41, 51, 60, 70, 80, 90, 101, 111, 121, 131, 151, 161, 171, 181, 191, 202, 212, 222, 232, 254, 264, 274, 284, 294, 315, 325, 335, 345, 355, 365.
Fennel sauce, 191.
Figpeckers in cases, 299.
Filbert butter, 198.
Fillet of beef roasted, Madeira sauce, 101, 105.
Fillet of beef sliced à la financière,
Fillet of boar au chasseur, 310.
Fillet of pork, 148.
Fillet of veal roasted with fine herbs, 168.
Fillet of veal pickled, 27r.
Fillet of venison roasted, 348.
Fillet of venison sliced à la Saint Hubert, 353.
Fillets of beef à la Châteaubriand,
2,
Fillets of beef with poivrade sauce, 181, 316.
Fillets of fowl à la cardinal, 308.
Fillets of fowl cooked in butter,
Fillets of gurnet turban fashion, 126.
Fillets of gurnet with tomato sauce, 218. *
Fillets of hare larded, 300.
Fillets of mutton à la minute, 252.
Fillets of partridge cold and glazed,
Fillets of partridge with truffles, 322.
Fillets of pigeon à la Duxelle, 194.
Fillets of skate, 128.
Fillets of sole à la Orly, 28.
Fillets of sole with Italian sauce, 75,
Fillets of sole baked with breadcrumbs, 94.
Fillets of sole larded andstuffed, 105.
Fillets of sole baked turban fashion,
Fillets of sole à la Joinville, 278.
Fillets of sturgeon roasted, 41.
Fillets of teal and anchovies, 365.
Fillets of veal stuffed, 226.
Fillets of whiting à la Conti, 25.
Fillets of whiting baked with breadcrumbs, 44.
Fillets of whiting à la Orly, 300.
Fillets of whiting baked, 310.
Fillets of woodcock à la provençale, 278.
Fillets of woodcock on toast, 318.
Fillets of young rabbit with cucumber, 225.
Fish forcemeat, 07.
Fish glaze, 87, 133.
Fish patties, 228.
Flemish garnish, 67.
Foie gras, pâté of, 163.
Foie gras à la perigueux, 328.
Fondu of cheese, 250.
Forcemeat, 07.