366 menus and 1200 recipes of the Baron Brisse in French and English

Patties, small, à la reine, 287. Peach marmalade, 277. Peaches, compote of, 197, 242. Peaches à la Condé, 205. Pear, compote of, 280. Peas and bacon, 130. Peas, green, boiled in their shells, Peas, purée of green, 184. Peas, green, à l’anglaise, 106. Peas, purée of green, with rice, 57. Pheasant à la bohémienne, 277. PPheasant, roast, à la Brillat Savarin, 283. Pheasant, one stewed, 330. Pickled cabbage and oysters, 57. Pickled carp, 10. Pickled fillet of veal, 271. Pickled ox-tongue, 176. Pickled pike, 20. Pie, cold, and how to make, 110. Pie, hot, 122. Pie, hot, forcemeat, 268. Pie, hot, salmon, 152. Pie, lark, 255. Pie, salmon, 102. Pie, sole, 341. Pie, sucking-pig, 122. Pie, turbot, 304. Pie, vegetable, à la béchamel, 231. Pie, woodcock, 303. Pig, sucking, roast, 122. Pig’s ears à la lyonnaise, 108. Pig’s ears, braised, 184. Pig’s ears à la Sainte-Menehould, Pig’s tail with purée of green peas, Pigeons, broiled, 190. Pigeons, cutlets of, with green peas,. Pigeons, filleted à la Duxelle, 194. Pigeons, roast, 147. Pigeons, stewed, with asparagus, Pigeons, stewed, with crayfish, 65. Pigeons, stewed, with green peas, Pigeons, stewed, 158. Pike with anchovy sauce, 5. Pike à la Clermont, 324. Pike dressed like a dolphin, 269. 66/0) Pike with horseradish sauce, 42. Pike, pickled, 20. Pike, stuffed and roast, 70. Pilau of rice, 215. Pilau of rice for fast day, 223. Pintail, roast, 51. Pistachio cake, 95. Pistachio nut blanc-mange, 201. Plaice, broiled, 76. Plover, braised, 244. Plover, roast, 56. Plover, roast, with stewed mushrooms, 66. Plover, stewed, with truffles, 355. Plum-pudding, 48. Plum-pudding, an excellent, 204. Poached, whites of egg, 84. Poivrade sauce, 101. Polenta à l'italienne, 330. Poor man's sauce, 205. Pork, salt, with cabbage, 56. Pork cutlets with poivrade sauce, 280. Pork cutlets, 240. Pork, loin of, 148. Pork, roast loin of, 261. Pot au feu, or uncleared stock, 309. Potato croquettes, 294, 320. Potato fritters, 180. Potato salad, 265, 335. Potatoes à l’anglaise, 67. Potatoes and bacon, 216. Potatoes, baked, purée, with breadcrumbs, 10. Potatoes boïled in their skins, 150. Potatoes and cream, 233. Potatoes, fried, 52, 331. Potatoes, fried, à la Macaire, 100. Potatoes, fried, quenelles of, 242. Potatoes à la parisiénne, 125. Potatoes, purée of, 39. Potatoes, purée à la Maria, 256. Potatoes, purée, baked, 365. Potatoes, sweet, with butter, -115. Potatoes with white sauce, 224. Puchero or Spanish soup, 343. Pudding, apple, 253. Pudding à la Cowley, 317. Pudding, an excellent, 140. Pudding, an excellent plum, 204. Pudding, plum, 48. Pudding, turnip, 364. Puffs, jam, 05. Puffs, three-cornered custard, 290. Pullet, braised, with white sauce, 155. Pullet, stuffed, turtle fashion, 236. Purée of bottoms of artichokes, 47. Purée of artichoke soup, 47. Purée of barley, 54. Purée of carrots, 5, 192. Purée of cardoons, 295. Purée of chestnuts, 44, 310. Purée of chestnuts à la mancelle, 334. Purée of chicory with fried bread, 48. Purée of chicory with cream, 56. Purée of game, 292. Purée of green peas and rice, 57. Purée of green peas, 184. Purée of ham, 322. Purée of haricot beans à la Condé, 61. Purée of haricot beans, 60, 184, 310. Purée of haricot beans with cream, 184. Purée of leeks, 219. Purée of lentils, 5, 92, 158. Purée of mushrooms, 308. Purée of onions à la Bretonne, 54. Purée of onions à la Soubise, 330. Purée of partridge, 252, 354. Purée of potatoes, 30. Purée of potatoes, baked, 365. Purée of potatoes à la Maria, 256. Purée of rice, 58. Purée of rice with chervik, 82. Purée of sorrel, I14, 358. Purée of turnips, 30, 134. Purée of young rabbits with rice, 264. Purslane fried in batter, 61.