Purslane, fried, à la milanaïse, 166.
Q.
QUAIL with green peas, 266.
Quail, roast, 259.
Quail, stewed, with lettuce, 288,
Quail stuffed with truffles, 312.
Quenelles, cream, 76.
Quenelles, forcemeat for, 247.
Quenelles, fried, 191.
Quenelles, fried, potato, 242.
INDEX.
Quenelles, marrow, 144.
Quenelles of scalloped carp, eel pout,
cod, or whiting, 208.
Quenelles, semolina, 80.
Queneïles of sturgeon, 325.
R.
RABBITS, boudin à la Richelieu, 200.
Rabbits, broiled, 253.
Rabbits, stewed, with onions, 209.
Rabbits à la vénitienne, 124.
Rabbits, young, broiled in cases, 77.
Rabbits, young, brace of, roast, 117.
Rabbits, young, au chasseur, 120.
Rabbits, young, cutlets of, with
tomato sauce, 196.
Rabbits, young,: filleted, with cu-
cumber, 225.
Rabbits, young, fried, 71.
Rabbits, young, galantine of, 201.
Rabbits, young, purée of, with rice,
136.
Rabbits, young, in salad, 337.
Rabbits, young, scalloped, with
asparagus, 154.
Rabbits, young, scalloped, with white
sauce, 180. \
Rabbits, young, stewed, 206.
Ram’s kidney, fried, 273.
Ramequins, cornflour, 223.
Raviolis, baked, 334.
Redbreasts, 346.
Red cabbage salad à la russe, 343.
Red haricot beans à la bourgui-
gnonne, 80.
Red mullet in cases, 20.
Red mullet with oyster sauce, 91.
Red mullet with tartare sauce, 106.
Ribs of beef à la Bordelaise,292, 320.
Ribs of beef, stewed, 185.
Rice cake, 90, 100.
Rice croquettes, 162.
Rice, croustade of, 190.
Rice and lamb’s sweet-breads, 285.
Rice pilau for fast day, 223.
Rice pilau, 215.
Rice, purée of, 58.
Rice, purée of, with chervil, 82.
Rice soufflé, 66.
| Ring-doves, young, broiled, 220.
INDEX.
=
Rissoles of cockscombs and truffles,
137:
Roast beef with potatoes, 160.
Roast beef with forcemeat patties,
175:
Roast blackcock, 298, 326.
KRoast bustard, 270.
Roast brace of eels, 104.
Roast brace of young rabbits, 117.
KRoast calfs kidney, 114.
Roast calPs liver, 115.
Roast chicken à la hambourgeoïise,
224.
Roast duckling, 47.
Roast eel, 182
Roast fillet of beef with Madeira
sauce, OI, 105.
Roast fillet of sturgeon, 41.
Roast fillet of veal with fine herbs,
168.
Roast fillet of venison, 348.
Roast fowl with tomato sauce, se
Roast fowl, 177.
: Roast forequarter of lamb, 104.
Roast forequarter of venison, 358.
Roast goose, 252.
Roast grouse, 328.
Roast guinea-fowl, 293.
Roast ham, 112.
KRoast hare, 297.
Roast hare à la finnoise, 340.
Roast lapwing, 68, 183
: Roast larded hindquarter of lamb,
171.
Roast larks, 206.
Roast leg of mutton, 127.
Roast leg of roebuck, 249.
Roast loin of pork, 261.
Roast loin of.veal, 197
Roast ortolans, 311.
Roast ortolans in a saucepan, 333.
Roast partridge, 7.
Roast peacock, cold, 362.
Roast pheasant à la Brillat Savarin,
251.
Roast pigeons, 147.
Roast pike, stuffed, 7o.
Roast pintail, 51.
Roast plover, 56.
ne plover andstewed mushrooms,
331
Roast quail, 259.
Roast saddle of lamb, 77.
Roast saddle of mutton, 178.
Roast sea crayfish, 234.
Roast shad, 75.
Roast shovellers, 170.
Roast slice of sturgeon, 284.
Roast small birds à l'italienne, 292.
Roast sucking-pig, 122.
Roast thrushes, 248.
Roastturkey-henstuffed withtruffles,
336.
Roe, scalloped carp’s, 304.
Roe, stewed, 143.
Roe, stewed, for fast day, 294.
Roe, stewed, 329.
Roebuck, roast les of, 249
Roebuck, stewed, cutlets, 363.
Royal sticks, 202.
Rump-steak, braised, 117.
Russian salad, 305.
S.
Saddle of lamb, roasted, 77.
Saddle of mutton, braised, 2, 37.
Saddle of mutton, roasted, 178.
Saint Charles cake, 357.
Saint Louis cake, 351.
Salad, lobster, 35.
Salad, mixed vegetable, 40.
Salad, orange, 43.
Salad, potato, 265, 335.
Salad, red cabbage, à la russe, 343.
Salad, Russian, 305.
Salad sauce, 34.
Salad, vegetable, 34.
Salad, vegetable, and smoked sal-
mon, 59.
Salad of young rabbit, 337.
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Purslane, fried, à la milanaïse, 166.
Q.
QUAIL with green peas, 266.
Quail, roast, 259.
Quail, stewed, with lettuce, 288,
Quail stuffed with truffles, 312.
Quenelles, cream, 76.
Quenelles, forcemeat for, 247.
Quenelles, fried, 191.
Quenelles, fried, potato, 242.
INDEX.
Quenelles, marrow, 144.
Quenelles of scalloped carp, eel pout,
cod, or whiting, 208.
Quenelles, semolina, 80.
Queneïles of sturgeon, 325.
R.
RABBITS, boudin à la Richelieu, 200.
Rabbits, broiled, 253.
Rabbits, stewed, with onions, 209.
Rabbits à la vénitienne, 124.
Rabbits, young, broiled in cases, 77.
Rabbits, young, brace of, roast, 117.
Rabbits, young, au chasseur, 120.
Rabbits, young, cutlets of, with
tomato sauce, 196.
Rabbits, young,: filleted, with cu-
cumber, 225.
Rabbits, young, fried, 71.
Rabbits, young, galantine of, 201.
Rabbits, young, purée of, with rice,
136.
Rabbits, young, in salad, 337.
Rabbits, young, scalloped, with
asparagus, 154.
Rabbits, young, scalloped, with white
sauce, 180. \
Rabbits, young, stewed, 206.
Ram’s kidney, fried, 273.
Ramequins, cornflour, 223.
Raviolis, baked, 334.
Redbreasts, 346.
Red cabbage salad à la russe, 343.
Red haricot beans à la bourgui-
gnonne, 80.
Red mullet in cases, 20.
Red mullet with oyster sauce, 91.
Red mullet with tartare sauce, 106.
Ribs of beef à la Bordelaise,292, 320.
Ribs of beef, stewed, 185.
Rice cake, 90, 100.
Rice croquettes, 162.
Rice, croustade of, 190.
Rice and lamb’s sweet-breads, 285.
Rice pilau for fast day, 223.
Rice pilau, 215.
Rice, purée of, 58.
Rice, purée of, with chervil, 82.
Rice soufflé, 66.
| Ring-doves, young, broiled, 220.
INDEX.
=
Rissoles of cockscombs and truffles,
137:
Roast beef with potatoes, 160.
Roast beef with forcemeat patties,
175:
Roast blackcock, 298, 326.
KRoast bustard, 270.
Roast brace of eels, 104.
Roast brace of young rabbits, 117.
KRoast calfs kidney, 114.
Roast calPs liver, 115.
Roast chicken à la hambourgeoïise,
224.
Roast duckling, 47.
Roast eel, 182
Roast fillet of beef with Madeira
sauce, OI, 105.
Roast fillet of sturgeon, 41.
Roast fillet of veal with fine herbs,
168.
Roast fillet of venison, 348.
Roast fowl with tomato sauce, se
Roast fowl, 177.
: Roast forequarter of lamb, 104.
Roast forequarter of venison, 358.
Roast goose, 252.
Roast grouse, 328.
Roast guinea-fowl, 293.
Roast ham, 112.
KRoast hare, 297.
Roast hare à la finnoise, 340.
Roast lapwing, 68, 183
: Roast larded hindquarter of lamb,
171.
Roast larks, 206.
Roast leg of mutton, 127.
Roast leg of roebuck, 249.
Roast loin of pork, 261.
Roast loin of.veal, 197
Roast ortolans, 311.
Roast ortolans in a saucepan, 333.
Roast partridge, 7.
Roast peacock, cold, 362.
Roast pheasant à la Brillat Savarin,
251.
Roast pigeons, 147.
Roast pike, stuffed, 7o.
Roast pintail, 51.
Roast plover, 56.
ne plover andstewed mushrooms,
331
Roast quail, 259.
Roast saddle of lamb, 77.
Roast saddle of mutton, 178.
Roast sea crayfish, 234.
Roast shad, 75.
Roast shovellers, 170.
Roast slice of sturgeon, 284.
Roast small birds à l'italienne, 292.
Roast sucking-pig, 122.
Roast thrushes, 248.
Roastturkey-henstuffed withtruffles,
336.
Roe, scalloped carp’s, 304.
Roe, stewed, 143.
Roe, stewed, for fast day, 294.
Roe, stewed, 329.
Roebuck, roast les of, 249
Roebuck, stewed, cutlets, 363.
Royal sticks, 202.
Rump-steak, braised, 117.
Russian salad, 305.
S.
Saddle of lamb, roasted, 77.
Saddle of mutton, braised, 2, 37.
Saddle of mutton, roasted, 178.
Saint Charles cake, 357.
Saint Louis cake, 351.
Salad, lobster, 35.
Salad, mixed vegetable, 40.
Salad, orange, 43.
Salad, potato, 265, 335.
Salad, red cabbage, à la russe, 343.
Salad, Russian, 305.
Salad sauce, 34.
Salad, vegetable, 34.
Salad, vegetable, and smoked sal-
mon, 59.
Salad of young rabbit, 337.