Maître d’hôtel butter, 83.
Maiïzena Bavarian cream, 319.
Maizena cream tart, 326.
Maizena fritters soufflé, 354.
Maizena omelet à la russe, 345.
Maizena pancakes, 330.
Marinade of wine or vinegar, 338.
Marmalade, peach, 277.
Marrow, beef, à la Orly, 150.
Marrow frangipane tart, 339.
Marrow quenelles, 144.
Mayonnaise sauce, 176.
Mayonnaise of tendons of veal, 174,
Mayonnaise of turbot, 254.
Meat cakes or kluskis, 201.
Melon, how to choose one, 173.
Meringue of apple, 33.
Meringue with cream, 78.
Mirabelle plum marmalade, 232.
Mirepoix, 278.
Morels à l’andalouse, 1o1.
Morels à l'italienne, 98.
Morels on toast, 120.
Mullet, broiled grey, 07.
Mushrooms, baked, 84.
Mushrooms, purée of, 308.
Mushrooms, stewed, 332.
Mushrooms, stuffed, 248.
Mushrooms on toast, 60, 289.
Mussels à la marinière, 213.
Mussels à la poulette, 193.
Mussels à la Villeroi, 313.
Mussels, scalloped, 296.
Mussels, stewed, 267.
Mutton, breast, with sauce piquante,
Mutton, breast, braised, 133.
Mutton cutlets with onions, 15.
Mutton cutlets à la jardinière, 50,
110.
Mutton cutletswithtomatosauce, 87.
Mutton cutlets à la financière, 357.
Mutton fillets à la minute, 252.
Mutton, forequarter of, southdown,
à la Bretonne, 190.
Mutton, haricot of, 23.
Mutton, leg, boiled, with caper sauce,
3T.
Mutton, leg, braised, 55.
Mutton, leg, à la provençale, 82.
Mutton, leg, stewed, 103.
378
a ——
Mautton, leg, roast, 127.
Mutton, leg, à la polonaise, 215.
Mautton, leg, à la russe, 220.
Mutton, leg, braised, 204.
Mutton, leg, à la Durand, 257.
Mutton, leg, boiled with vegetables,
299.
Mutton, leg, à la roebuck, 334.
Mautton, loin, boned à la nivernaise,
282.
Mutton, navarin of, 382.
Mutton, saddle, roast, 12, 178.
Mutton, braised saddle, 37.
Mutton, saddle, roast, à l’anvluise, 29.
Mutton, saddle, braised, 2.
Mutton, shoulder, braised with
glazed onions, 73.
N.
NAVARIN of mutton, 352.
Nougat, 130.
Nun’s sighs, 70.
O.
OMELET, 123.
Omelet with asparagus-heads, 141.
Omelet, anchovy, 243.
Omelet, bacon, 118.
Omelet à la jardinière, 206.
Omelet, maizena, à la russe, 345.
Omelet soufflé, 306.
Omelet, tunny, 232.
Onion, brown, sauce, 346.
Onion, white, sauce, 346.
Onions, glazed, 14.
Onions, purée of, à la Bretonne, 54.
Onions, purée of, à la Soubise, 330.
Onions, stewed, 332.
Onions, stuffed, 118.
Open tart, apple, 111.
Open tart, apricot, à la Metternich,
72
a tart, apricot, à la bonne femme,
221.
Open tart, fruit, 164.
Open tart, green almond, à la
d’Escars, 216.
INDEX.
Open tart of maizena cream, 326.
Open tart of marrowfrangipane, 3309.
Orange fritters, 49.
Orange salad, 43.
Ortolans in cases, 299.
Ortolans à la périgourdine, 314.
Ortolans, roast, 311.
Ortolans roasted in asaucepan, 333.
! Ox palates in croquettes, 173, 203.
Ox palates à la lyonnaise, 177.
Ox:tail à la Sainte-Menehould, 165.
Ox-tongue, baked, 74.
Ox-tongue, braised, 26.
Ox-tongue, stewed, with Parmesan
cheese, 92.
Ox-tongue, slices of, in cases, 302.
Oyster, patties, 30.
Oysters, stewed, 99.
12
PANADA, bread, 06.
Panada, bread made with milk,
228:
Pancakes, 214.
Pancakes of maizena, 330.
Partridge à l'anglaise, 327.
Partridge, braised, 300.
Partridge, braised, à la Cussy, 311.
Partridge and cabbage, 273.
Partridge, fillets, cold, glazed, 286.
Partridge, fillets, with truffles, 322.
Partridge, à la parisienne, 346.
Partridge, purée of, 252, 354.
Partridge, roast, 7.
Partridge, scalloped, 267.
Partridge soufflé, 207.
Partridge, stewed, 262.
Paste, brioche, 350.
Paste, German, 302.
Pastry, cream, 113.
Pastry, light, 115,
Pâté of foie gras, 163.
Patties, crayfsh, 169.
Patties, fish, 228.
Patties, gravy, 164. \
Patties, kidney, 142. :
Patties, oyster, 30.
Patties, small, à la bourgeoise, 331.
Patties, small, of chicken, 205.
INDEX.
Page 150
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
Maître d’hôtel butter, 83. Maizena Bavarian cream, 319. Maizena cream tart, 326. Maizena fritters soufflé, 354. Maizena omelet à la russe, 345. Maizena pancakes, 330. Marinade of wine or vinegar, 338. Marmalade, peach, 277. Marrow, beef, à la Orly, 150. Marrow frangipane tart, 339. Marrow quenelles, 144. Mayonnaise sauce, 176. Mayonnaise of tendons of veal, 174, Mayonnaise of turbot, 254. Meat cakes or kluskis, 201. Melon, how to choose one, 173. Meringue of apple, 33. Meringue with cream, 78. Mirabelle plum marmalade, 232. Mirepoix, 278.
Morels à l’andalouse, 1o1. Morels à l'italienne, 98.
Morels on toast, 120.
Mullet, broiled grey, 67. Mushrooms, baked, 84. Mushrooms, purée of, 308. Mushrooms, stewed, 332. Mushrooms, stuffed, 248. Mushrooms on toast, 60, 289. Mussels à la marinière, 213. Mussels à la poulette, 193. Mussels à la Villeroi, 313. Mussels, scalloped, 296. Mussels, stewed, 267.
Mutton, breast, with sauce piquante,
Mutton, breast, braised, 133.
Mutton cutlets with onions, 15.
Mutton cutlets à la jardinière, 50,
Mutton cutletswithtomatosauce, 87.
Mutton cutlets à la financière, 357.
Mutton fillets à la minute, 252.
Mutton, forequarter of, southdown, à la Bretonne, 190.
Mutton, haricot of, 23.
Mutton, leg, boiled, with caper sauce, 3T.
Mutton, leg, braised, 55.
Mutton, leg, à la provençale, 82.
Mutton, leg, stewed, 103.
Mautton, leg, roast, 127.
Mutton, leg, à la polonaise, 215. Mutton, leg, à la russe, 220. Mutton, leg, braised, 204.
Mutton, leg, à la Durand, 257. Mutton, leg, boiled with vegetables,
Mutton, leg, à la roebuck, 334. Mutton, loin, boned à la nivernaise, Mutton, navarin of, 382. Mutton, saddle, roast, 12, 178. Mutton, braised saddle, 37. Mutton, saddle, roast, à l'andalouse, 29. Mutton, saddle, braised, 2. Mutton, shoulder, braised with glazed onions, 73.
N.
NAVARIN of mutton, 382. Nougat, 130. Nun’s sighs, 70.
O.
OMELET, 123.
Omelet with asparagus-heads, 141.
Omelet, anchovy, 243.
Omelet, bacon, 118.
Omelet à la jardinière, 206.
Omelet, maizena, à la russe, 345.
Omelet soufflé, 306.
Omelet, tunny, 232.
Onion, brown, sauce, 346.
Onion, white, sauce, 346.
Onions, glazed, 14.
Onions, purée of, à la Bretonne, 54.
Onions, purée of, à la Soubise, 330.
Onions, stewed, 332.
Onions, stuffed, 118.
Open tart, apple, 111.
Open tart, apricot, à la Metternich,
a tart, apricot, à la bonne femme,
Open tart, fruit, 164.
Open tart, green almond, à la d’Escars, 216.
Open tart of maizena cream, 326. Open tart of marrow frangipane, 339. Orange fritters, 49.
Orange salad, 43.
Ortolans in cases, 299.
Ortolans à la périgourdine, 314. Ortolans, roast, 311.
Ortolans roasted in asaucepan, 333.
! Ox palates in croquettes, 173, 203.
Ox palates à la lyonnaise, 177.
Ox:tail à la Sainte-Menehould, 165.
Ox-tongue, baked, 74.
Ox-tongue, braised, 26.
Ox-tongue, stewed, with Parmesan cheese, 92.
Ox-tongue, slices of, in cases, 302.
Oyster, patties, 30.
Oysters, stewed, 99.
PANADA, bread, 66.
Panada, bread made with milk, 228:
Pancakes, 214.
Pancakes of maizena, 330.
Partridge à l'anglaise, 327.
Partridge, braised, 300.
Partridge, braised, à la Cussy, 311.
Partridge and cabbage, 273.
Partridge, fillets, cold, glazed, 286.
Partridge, fillets, with truffles, 322.
Partridge, à la parisienne, 346.
Partridge, purée of, 252, 354.
Partridge, roast, 7.
Partridge, scalloped, 267.
Partridge soufflé, 207.
Partridge, stewed, 262.
Paste, brioche, 350.
Paste, German, 302.
Pastry, cream, 113.
Pastry, light, 115,
Pâté of foie gras, 163.
Patties, crayfsh, 169.
Patties, fish, 228.
Patties, gravy, 164. \
Patties, kidney, 142. :
Patties, oyster, 30.
Patties, small, à la bourgeoise, 331.
Patties, small, of chicken, 205.