Forcemeat, calf's liver, 164.
Forcemeat for cucumbers, 206.
Forcemeat, egg, 351.
Forcemeat, fish, 97.
Forcemeat of fowl and truffles, 353.
Forcemeat, quenelle, 247.
Forcemeat, savory, 241.
Forcemeat, truffe, 266.
Forequarter of lamb, stuffed, 88.
Forequarter of lamb roasted, 104.
Forequarter of venison, roast, 358:
Forequarter of southdown mutton,
190.
Fowl boiled in pig’s bladder, 38.
Fowl boïled in stock, 71.
Fowl braised with tomato sauce, 125.
Fowl, brown fricassée of, 283.
Fowl, fillets, à la cardinal, 308.
Fovwl, fillets, cooked in‘butter, 360.
Fowl, forcemeat, with truffes, 353.
Fowl, fricassée of, 83.
Fowl fricassée à la Du Barry, 261.
Fowl à la Grimod Reynière, 84.
Fowl, roast, à la sucking-pig, 1,
Fowl à la Montmorency, 7.
Fowl, roast, with tomato sauce, 64.
Fow!l, roast, 177.
Fovwl stuffed with oysters and truffes,
2TITe
Frangipane, 128.
Frangipane, marrow, tart, 58, 330.
French beans à l’anglaise, 111.
French beans and haricots à la
maître d'hôtel, 133.
French beans à la poulette, 195.
French beans with white sauce, 108.
Fresh herrings with mustard sauce,
Fricandeau of sturgeon, 208.
Fricandeau of sweet-breads, 126
Fricandeau of veal, 52, 132.
Fricassée of eel and lettuce, 203.
Fricassée of fowl, 83.
Fricassée of fowl à la Du Barry, 261.
Fricassée of fowl, brown, 283.
Fried artichokes, 69.
Fried calfs ears in batter, 213.
Fried calfs feet, 260.
| Fried carp, 8.
Fried chicken à la Orly, 180.
INDEX. st
Fried dabs, 46, 210.
Fried eel, 78.
Fried potatoes à la Macaire, 199.
Fried potatoes, 331.
Fried purslane in batter, 91.
Fried purslane à la milanaise 166.
Fried quenelles, 191.
Fried quenelles of potato, 242.
Fried ram’s kidney, 273.
Fried salsifis, 221, 284.
Fried salt cod, 294.
Fried skate, 235.
Fried sheep’s tails, 188.
Fried sheep’s tails and rice, 218.
Fried sheep’s trotters, 249.
Fried slices of bread-crumb or
brioche, 24.
Fried slices of bread-crumb à la
Normande, 31.
Fried soles, 161, 290.
Fried sweet-breads, 100.
Fried tench, 146.
Fried tendons of veal, 350.
Fried tunny, 348.
Fried whiting pollock, 130.
Fried young rabbit, 71.
Fritters, 269.
Fritters, apple, à la d'Orléans, 68.
Fritters, apple, 356.
Fritters, apricot, with brandy, 94.
Fritters, apricot, 175.
Fritters, beetroot, 314.
Fritters, calfs brain, 91, 234.
Fritters, cauliflower, 3.
Fritters à la Chantilly, 350.
Fritters, chicken, 228, 344.
Fritters, currant, à la Dauphine, 274.
Fritters, elder-flower, 179.
Fritters, jam, 208.
Fritters, maizena, soufflé, 354.
Fritters, orange, 49.
Fritters, potato, 180.
Fritters, sweet potato, 185.
Fry, Italian, 285.
G.
GALANTINE of turkey-hen, 222.
Galantine of young rabbit, 201.
Garlic butter, 131.
Garnish à la Chipolata, 709.
Garnish à la Durand, 260.
Garnish à la financière, 78, 362.
Garnish à la flamande, 67.
Garnish à la forêt de Sénart, 125-
Garnish à la Godard, 72.
Garnish à la Toulouse, 35-
Gascony butter, 213.
Geneva sauce, 177.
German paste, 302.
German paste croquettes, 215.
German paste timbale, 234.
Giblets, turkey or chicken, 157.
Giblets, stewed turkey with Chipo-
lata sausage, 36.
Glaze, chicken, 87.
Glaze for cold chickens, 330.
Glaze for cold partridges and wood:
cock, 329.
Glaze, fish, 87.
Glazed carrots, 07.
Glazed filets of partridge, 286.
Glazed onions, 14.
Glazed shoulder of lamb, 109.
Golden thickening, 360. cs
Goose, braised, à la Chipolata, 316.
Goose, cold, braised, 58.
Goose, hashed, à la lyonnaise, 11.
Goose, roast, 252.
Goose, roast, and stuffed with chest-
nuts, 31.
Goose thighs à la lyonnaise, 349.
Gooseberry, green, sauce, 138, 171.
Gooseberry, red or white, in com-
pote, 167.
Gravy patties, 164.
Gravy, vegetable, for fast day, 273.
Green almond tart à la d’'Escars, 216.
Green pea soup, 152.
Page 148
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
Forcemeat, calf's liver, 164.
Forcemeat for cucumbers, 206.
Forcemeat, egg, 351.
Forcemeat, fish, 97.
Forcemeat of fowl and truffles, 353.
Forcemeat, quenelle, 247.
Forcemeat, savory, 241.
Forcemeat, truffe, 266.
Forequarter of lamb, stuffed, 88.
Forequarter of lamb roasted, 104.
Forequarter of venison, roast, 358:
Forequarter of southdown mutton,
Fowl boiled in pig’s bladder, 38.
Fowl boïled in stock, 71.
Fowl braised with tomato sauce, 125.
Fowl, brown fricassée of, 283.
Fowl, fillets, à la cardinal, 308.
Fowl, fillets, cooked in butter, 360.
Fowl, forcemeat, with truffes, 353.
Fowl, fricassée of, 83.
Fowl fricassée à la Du Barry, 261.
Fowl à la Grimod Reynière, 84.
Fowl, roast, à la sucking-pig, 1,
Fowl à la Montmorency, 7.
Fowl, roast, with tomato sauce, 64.
Fowl, roast, 177.
Fowl stuffed with oysters and truffles, 271.
Frangipane, 128.
Frangipane, marrow, tart, 58, 330.
French beans à l’anglaise, 111.
French beans and haricots à la maître d'hôtel, 133.
French beans à la poulette, 195.
French beans with white sauce, 108.
Fresh herrings with mustard sauce,
Fricandeau of sturgeon, 208. Fricandeau of sweet-breads, 126. Fricandeau of veal, 52, 132. Fricassée of eel and lettuce, 203. Fricassée of fowl, 83. Fricassée of fowl à la Du Barry, 261. Fricassée of fowl, brown, 283. Fried artichokes, 69. Fried calfs ears in batter, 213. Fried calfs feet, 260.
| Fried carp, 8. Fried chicken à la Orly, 180.
INDEX. st
Fried dabs, 46, 210.
Fried eel, 78.
Fried potatoes à la Macaire, 199.
Fried potatoes, 331.
Fried purslane in batter, 91.
Fried purslane à la milanaise 166.
Fried quenelles, 191.
Fried quenelles of potato, 242.
Fried ram’s kidney, 273.
Fried salsifis, 221, 284.
Fried salt cod, 294.
Fried skate, 235.
Fried sheep’s tails, 188.
Fried sheep’s tails and rice, 218.
Fried sheep’s trotters, 249.
Fried slices of bread-crumb or brioche, 24.
Fried slices of bread-crumb à la Normande, 31.
Fried soles, 161, 290.
Fried sweet-breads, 100.
Fried tench, 146.
Fried tendons of veal, 350.
Fried tunny, 348.
Fried whiting pollock, 130.
Fried young rabbit, 71.
Fritters, 269.
Fritters, apple, à la d'Orléans, 68.
Fritters, apple, 356.
Fritters, apricot, with brandy, 94.
Fritters, apricot, 175.
Fritters, beetroot, 314.
Fritters, calfs brain, 91, 234.
Fritters, cauliflower, 3.
Fritters à la Chantilly, 350.
Fritters, chicken, 228, 344.
Fritters, currant, à la Dauphine, 274.
Fritters, elder-flower, 179.
Fritters, jam, 208.
Fritters, maizena, soufflé, 354.
Fritters, orange, 49.
Fritters, potato, 180.
Fritters, sweet potato, 185.
Fry, Italian, 285.
G.
GALANTINE of turkey-hen, 222. Galantine of young rabbit, 201. Garlic butter, 131.
Garnish à la Chipolata, 709. Garnish à la Durand, 260.
Garnish à la financière, 78, 362.
Garnish à la flamande, 67.
Garnish à la forêt de Sénart, 125-
Garnish à la Godard, 72.
Garnish à la Toulouse, 35-
Gascony butter, 213.
Geneva sauce, 177.
German paste, 302.
German paste croquettes, 215.
German paste timbale, 234.
Giblets, turkey or chicken, 157.
Giblets, stewed turkey with Chipolata sausage, 36.
Glaze, chicken, 87.
Glaze for cold chickens, 330.
Glaze for cold partridges and wood: cock, 329.
Glaze, fish, 87.
Glazed carrots, 07.
Glazed filets of partridge, 286.
Glazed onions, 14.
Glazed shoulder of lamb, 109.
Golden thickening, 360. cs
Goose, braised, à la Chipolata, 316.
Goose, cold, braised, 58.
Goose, hashed, à la lyonnaise, 11.
Goose, roast, 252.
Goose, roast, and stuffed with chestnuts, 31.
Goose thighs à la lyonnaise, 349.
Gooseberry, green, sauce, 138, 171.
Gooseberry, red or white, in compote, 167.
Gravy patties, 164.
Gravy, vegetable, for fast day, 273.
Green almond tart à la d’'Escars, 216.
Green pea soup, 152.