Green peas à l'anglaise, 217, 106.
Green peas boiled in their shells,
160.
Green peas à la parisienne, 165.
Green sauce, 97.
Greengages, compote of, 225.
Grey mullet, boiled, 97.
Grey mullet with melted butter, 45.
Grilled chicken à la chasseur, 73.
Grouse, roast, 328.
Guinea-fowl, roast, 208.
Gurnet, fillets, turban fashion, 126.
PE fillets, with tomato sauce,
218.
376
H.
HALF braise, 247.
Ham, boiled, à Ja Maillot, 303.
Ham, essence of, 148.
Ham, purée of, 322.
Ham, roast, 112.
Ham, Vork à l'anglaise, 56.
Hard-boiled eggs with béchamel
sauce, 317.
Hare, baron, roast, 2e
Hare, boudins of, 321.
Hare, civet of, 275.
Hare, cold, stewed, 283.
Hare, fillets, larded, 309.
Hare à la mode, 246.
Hare, roast, 297.
Hare, roast, à la finnoise, 340.
Haricot of mutton, 23.
Haricot beans à la Bretonne, 33.
Haricot beans with capsicum butter,
312.
Haricot beans à la maître d'hôtel,
211.
Haricot beans and marrow, 235.
Haricot beans, purée of, 184.
Haricot beans, purée of, with cream,
8
39.
Haricot beans, red, À la borgui-
gnonne, 80.
Haricot beans, white, in purée, 310.
Hashed boiled beef, 262.
Hashed goose à la lyonnaise, 11.
. Haunch of boar à la royale, 263.
Herrings, fresh, with mustard sauce,
336.
Herrings, smoked, à la bruxelloise,
361.
Hornfish with hollandaise sauce,
168.
Hot forcemeat pie, 268.
Hot salmon pie, 152.
L
IcED bomb, 185.
Iced soufflé of vanilla and chocolate,
244.
Ices, baked, 151.
Italian fry, 285.
F
JAM fritters, 208.
Jam puffs, 08.
Jelly, lemon, 136.
Jugged lamprey, 142 ;
Jugged venison or roebuck, 14
Julienne soup, 2.
K.
KIDNEY patties, r42.
Kidneys, fried ram's, 273:
Kidneys, calfs, stewed, 344.
Kluskis of cream cheese, IOI, 214,
Kluskis or meat cakes, 201,
Kromeskys, 296.
L:
LAMB, braïsed breast with asparagus,
79.
Lamb, braised saddle garnished with
rissoles, 2,
Lamb, breasts, à la maréchale, 210.
Lambcutlets and French beans, 28r.
Lamb cutlets with purée of cardoons,
290.
Lamb, forequarter, roast, 104.
Lamb, forequarter, stuffed, 88.
Lamb, hindquarter, roast andlarded,
NU7Le
Lamb, saddle, roast, 77.
Lamb, shoulder, glazed, 109.
Lamb sweet-breads with rice, 285.
Lampreys à l'italienne, 67.
Lampreys, jugged, 142.
Lapwing, roast, 68, 183.
Larded fillets of sole, 105.
Larded fillets of hare, 300.
Larded hindquarter of lamb roasted,
171.
Larded loin of veal braised, 265.
Lark cutlets, 347. k
Lark pie, 255.
Larks, broiled, 357,
Larks in cases, 263.
Larks au chasseur, 341.
Larks, roast, 206.
INDEX.
Larks, salmis of, 14, 272.
Lead.cake, 107.
Leeks, purée of, 219.
Leg of mutton, boiled, with vege-
tables, 200.
Leg of mutton, braised, 204.
Leg of mutton, braised, à la Durand,
257
Leg 7 mutton à la polonaise, 215.
Leg of mutton à la provençale, 82.
Leg of mutton, roast, 127.
Leg of mutton, à la roebuck, 334.
Leg of mutton à la russe, 229.
Leg of mutton, stewed, 103.
Lemon jelly, 136.
Lemon sauce, 207.
Lentils, purée of, 92, 158.
Lettuce, stewed, 32.
Lettuce, stuffed, 227.
Leveret à la minute, 324.
Light pastry, 115.
Liver, calfs, à l'italienne, 88.
Liver, calfs, roasted, 115.
Liver, sheep’s, à la ménagère, 277.
Lobster butter, 50, 143.
Lobster patties à la béchamel, 51.
Lobster salad, 35.
Lobster sauce, 116.
Lobster scallops à la parisienne, 270.
Lobsters boiled in court-bouillon,
116.
Lobsters à la Bordelaise, 347.
Loin of mutton boned à la nivernaise,
282.
Loin of veal, larded and braïsed, 265.
Loin of veal, roasted, 197.
M.
MACÉDOINE of fruit in jelly, 227.
Maccaroni cheese, 172.
Maccaroni, timbale of, 80, 306.
Maccaroni with tomato sauce, 93,
Mackerel, broiled, àlamaïîtred’hôtel,
11)
Mackerel, boiled, 120.
Mackerel à la flamande, 100.
Mackerel stuffed with green goose-
berries, 138.
Madeleine cakes, 126.
377
Page 149
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
Green peas à l'anglaise, 217, 106.
Green peas boiled in their shells,
Green peas à la parisienne, 165.
Green sauce, 97.
Greengages, compote of, 225.
Grey mullet, boiled, 97.
Grey mullet with melted butter, 45.
Grilled chicken à la chasseur, 73.
Grouse, roast, 328.
Guinea-fowl, roast, 208.
Gurnet, fillets, turban fashion, 126.
Gurnet, fillets, with tomato sauce,
H.
HALF braise, 247.
Ham, boiled, à Ja Maillot, 303.
Ham, essence of, 148.
Ham, purée of, 322.
Ham, roast, 112.
Ham, Pork à l'anglaise, 56.
Hard-boiled eggs with béchamel sauce, 317.
Hare, baron, roast, 2e
Hare, boudins of, 321.
Hare, civet of, 275.
Hare, cold, stewed, 283.
Hare, fillets, larded, 309.
Hare à la mode, 246.
Hare, roast, 297.
Hare, roast, à la finnoise, 340.
Haricot of mutton, 23.
Haricot beans à la Bretonne, 33.
Haricot beans with capsicum butter,
Haricot beans à la maître d'hôtel,
Haricot beans and marrow, 235.
Haricot beans, purée of, 184.
Haricot beans, purée of, with cream,
Haricot beans, red, À la borguignonne, 80. Haricot beans, white, in purée, 310. Hashed boiled beef, 262. Hashed goose à la lyonnaise, 11. . Haunch of boar à la royale, 263. Herrings, fresh, with mustard sauce,
Herrings, smoked, à la bruxelloise,
Hornfish with hollandaise sauce, Hot forcemeat pie, 268. Hot salmon pie, 152.
IcED bomb, 185. Iced soufflé of vanilla and chocolate,
Ices, baked, 151. Italian fry, 285.
F
JAM fritters, 208.
Jam puffs, 08.
Jelly, lemon, 136.
Jugged lamprey, 142 ; Jugged venison or roebuck, 14. Julienne soup, 2.
K.
Kidney patties, 142.
Kidneys, fried ram's, 273. Kidneys, calfs, stewed, 344. Kluskis of cream cheese, 101, 214. Kluskis or meat cakes, 201, Kromeskys, 296.
L: LAMB, braïsed breast with asparagus,
Lamb, braised saddle garnished with rissoles, 2,
Lamb, breasts, à la maréchale, 210.
Lambcutlets and French beans, 28r.
Lamb cutlets with purée of cardoons,
Lamb, forequarter, roast, 104.
Lamb, forequarter, stuffed, 88.
Lamb, hindquarter, roast and larded, 107.
Lamb, saddle, roast, 77.
Lamb, shoulder, glazed, 109.
Lamb sweet-breads with rice, 285.
Lampreys à l'italienne, 67.
Lampreys, jugged, 142.
Lapwing, roast, 68, 183.
Larded fillets of sole, 105.
Larded fillets of hare, 300.
Larded hindquarter of lamb roasted,
Larded loin of veal braised, 265. Lark cutlets, 347. k Lark pie, 255.
Larks, broiled, 357,
Larks in cases, 263.
Larks au chasseur, 341.
Larks, roast, 206.
Larks, salmis of, 14, 272.
Lead.cake, 107.
Leeks, purée of, 219.
Leg of mutton, boiled, with vegetables, 200.
Leg of mutton, braised, 204.
Leg of mutton, braised, à la Durand,
Leg of mutton à la polonaise, 215.
Leg of mutton à la provençale, 82.
Leg of mutton, roast, 127.
Leg of mutton, à la roebuck, 334.
Leg of mutton à la russe, 229.
Leg of mutton, stewed, 103.
Lemon jelly, 136.
Lemon sauce, 207.
Lentils, purée of, 92, 158.
Lettuce, stewed, 32.
Lettuce, stuffed, 227.
Leveret à la minute, 324.
Light pastry, 115.
Liver, calfs, à l'italienne, 88.
Liver, calfs, roasted, 115.
Liver, sheep’s, à la ménagère, 277.
Lobster butter, 50, 143.
Lobster patties à la béchamel, 51.
Lobster salad, 35.
Lobster sauce, 116.
Lobster scallops à la parisienne, 270.
Lobsters boiled in court-bouillon,
Lobsters à la Bordelaise, 347.
Loin of mutton boned à la nivernaise,
Loin of veal, larded and braïsed, 265.
Loin of veal, roasted, 197.
M.
MACÉDOINE of fruit in jelly, 227.
Maccaroni cheese, 172.
Maccaroni, timbale of, 80, 306.
Maccaroni with tomato sauce, 93,
Mackerel, broiled, à la maître d'hôtel, 106.
Mackerel, boiled, 120.
Mackerel à la flamande, 100.
Mackerel stuffed with green gooseberries, 138.
Madeleine cakes, 126.