Salad, watercress and potato, 346.
Salmis of black diver, 254.
Salmis of duck’s thighs, 112.
Salmis of larks, 272.
Salmis of wild duck, 241.
Salmis of woodcock, 256, 364.
Salmon boiled in court-bouillon,
228.
Salmon, broiled, 132.
Salmon pie, 102.
Salmon pie, hot, 152.
382
Fee scalloped with white sauce,
180.
Salsifis, fried, 221, 284.
Salt cod, baked, with bread-crumbs,
103.
Salt cod with black butter, 111.
Salt cod, cream of, I10, 315.
Salt cod, fried, 294.
Salt cod tails à l'anglaise, 274.
Salt cod à la maître d'hôtel, 57
Salt pork and cabbage, 56.
Salt, spiced, 257.
Sauce, anchovy, 152.
Sauce à la bourgeoise, 209.
Sauce à la cardinal, 325.
Sauce à la Duxelle, 146.
Sauce à la financière, 362.
Sauce, béarnaise, 367.
Sauce, béchamel, with stock, 229.
Sauce, béchamel, for fast day, 231.
Sauce, béchamel cream, 231.
Sauce, black butter, 288.
Sauce, Bordelaise, 304.
Sauce, brown onion, 346.
Sauce, caper, 124.
Sauce, white, 31.
Sauce, Châteaubriand, 81.
Sauce, court-bouillon, 109.
Sauce, cream, 142, 155.
Sauce, cream, béchamel, 231.
Sauce, curry, 367.
Sauce, diplomatic, 325.
Sauce, eschalot, 283.
Sauce, fennel, 191.
Sauce, fresh butter, 22,
Sauce, Geneva, 177.
Sauce, German, 93.
Sauce good for all roasts, 38.
Sauce, green, 97.
Sauce, green gooseberry, 138, 171.
Sauce, hollandaise or Dutch, 21.
Sauce, horseradish, 323.
Sauce, Italian, 287.
Sauce, lemon, 207.
Sauce, lobster, 116.
Sauce, Madeira, 232.
Sauce, marinade of wine or vinegar,
Sauce, matelote, 350.
Sauce, mayonnaise, 176.
Sauce, mint, 80.
Sauce, mirepoix, 278.
INDEX.
Sauce, mousquetaire, 214, :
Sauce, onion, brown, 346.
Sauce, onion, white, 346.
Sauce, oyster, 323.
Sauce, perigueux, 301.
Sauce, piquante, 178.
Sauce, poivrade, 8r, 101.
Sauce, poor man’s, 205.
Sauce, Portuguese, 255,
Sauce, ravigote, 150.
Sauce, ravigote, provençale, 361.
Sauce, remoulade, 297.
Sauce, remoulade, à la cosaque, 217.
Sauce, Robert, 64.
Sauce, salad, 34.
Sauce, shrimp, 177.
Sauce, Spanish, 235, 308.
Sauce, tartare, 75.
Sauce, tomato, 6.
Sauce, velouté, 236.
Sauce, villeroi, 363.
Sauce, white, 31.
Sauce, white onion, 346.
Sauce for all roasts 267.
Sauce, good, for cold scraps of meat,
2 .
Sausages, broiled veal, 313.
Savory forcemeat, 241.
Savoy cake, 226.
Scallops, lobster, à la parisienne,
270.
Scalloped partridges, 267.
Scalloped salmon with white sauce;
180.
Scalloped young rabhits with aspara-
gus, 154.
Scalloped young rabbits with white
sauce, 180.
Scalloped carp, cod, or whiting, 208.
Scalloped carp’s roe, 304.
Scalloped eggs and oysters, 128.
Scalloped mussels, 296.
Scalloped quenelles of eel pout,
208.
Sea crayfish, roasted, 234.
Semolina quenelles, 80.
Semolina timbales au chasseur, 174.
Shad, boïled, with hollandaise sauce,
65.
Shad boiled in court-bouillon, 90.
Shad boiled with maître d'hôte
sauce, 43. - +
INDEX.
Shad, broiled, and sorrel, 53, 70.
Shad, roast, 75.
Sheep’s livér à la ménagère, 277.
Sheep's tails, 188.
Sheep’s tails and rice, 218.
Sheep’s tongue, braised, 157.
Sheep's trotters with Robert sauce,
160. Se
‘Sheep’s trotters, fried, 249.
Shoulder of mutton, braised, and
glazed onions, 73.
Shovellers, roasted, 179,
Sarimp sauce, 177.
Sirloin of beef à la provençale, 1709.
Skate, fillets of, 128.
Skate, fried, 235.
Skate à la Sainte Menehould, 09.
Skate with mixed herbs, 221.
Sliced fillet of beef à la financière,
280.
Sliced fillet of venison à la Saint
Hubert, 353. ,
Slices of cod with cream sauce, 3.
Slices of cod, boiled, egg sauce, 340.
Slices of sturgeon, baked, 238.
Slices of sturgeon, roasted, 284.
Slices of sturgeon, braised, 289,
Slices of tongue in cases, 302.
Small birds roasted à l'italienne, 202.
Small chicken patties, 295.
Small patties à la bourgeoise, 331.
Page 153
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
Salad, watercress and potato, 346.
Salmis of black diver, 254.
Salmis of duck’s thighs, 112.
Salmis of larks, 272.
Salmis of wild duck, 241.
Salmis of woodcock, 256, 364.
Salmon boiled in court-bouillon,
Salmon, broiled, 132.
Salmon pie, 102.
Salmon pie, hot, 152.
Fee scalloped with white sauce,
Salsifis, fried, 221, 284.
Salt cod, baked, with bread-crumbs,
Salt cod with black butter, 111.
Salt cod, cream of, I10, 315.
Salt cod, fried, 294.
Salt cod tails à l'anglaise, 274.
Salt cod à la maître d'hôtel, 57
Salt pork and cabbage, 56.
Salt, spiced, 257.
Sauce, anchovy, 152.
Sauce à la bourgeoise, 209.
Sauce à la cardinal, 325.
Sauce à la Duxelle, 146.
Sauce à la financière, 362.
Sauce, béarnaise, 367.
Sauce, béchamel, with stock, 229.
Sauce, béchamel, for fast day, 231.
Sauce, béchamel cream, 231.
Sauce, black butter, 288.
Sauce, Bordelaise, 304.
Sauce, brown onion, 346.
Sauce, caper, 124.
Sauce, white, 31.
Sauce, Châteaubriand, 81.
Sauce, court-bouillon, 109.
Sauce, cream, 142, 155.
Sauce, cream, béchamel, 231.
Sauce, curry, 367.
Sauce, diplomatic, 325.
Sauce, eschalot, 283.
Sauce, fennel, 191.
Sauce, fresh butter, 22,
Sauce, Geneva, 177.
Sauce, German, 93.
Sauce good for all roasts, 38.
Sauce, green, 97.
Sauce, green gooseberry, 138, 171.
Sauce, hollandaise or Dutch, 21.
Sauce, horseradish, 323.
Sauce, Italian, 287.
Sauce, lemon, 207.
Sauce, lobster, 116.
Sauce, Madeira, 232.
Sauce, marinade of wine or vinegar,
Sauce, matelote, 350.
Sauce, mayonnaise, 176.
Sauce, mint, 80.
Sauce, mirepoix, 278.
Sauce, mousquetaire, 214, : Sauce, onion, brown, 346. Sauce, onion, white, 346. Sauce, oyster, 323.
Sauce, perigueux, 301.
Sauce, piquante, 178.
Sauce, poivrade, 8r, 101. Sauce, poor man’s, 205.
Sauce, Portuguese, 255,
Sauce, ravigote, 150.
Sauce, ravigote, provençale, 361. Sauce, remoulade, 297.
Sauce, remoulade, à la cosaque, 217. Sauce, Robert, 64.
Sauce, salad, 34.
Sauce, shrimp, 177.
Sauce, Spanish, 235, 308. Sauce, tartare, 75.
Sauce, tomato, 6.
Sauce, velouté, 236.
Sauce, villeroi, 363.
Sauce, white, 31.
Sauce, white onion, 346.
Sauce for all roasts 267.
Sauce, good, for cold scraps of meat,
Sausages, broiled veal, 313.
Savory forcemeat, 241.
Savoy cake, 226.
Scallops, lobster, à la parisienne,
Scalloped partridges, 267.
Scalloped salmon with white sauce;
Scalloped young rabhits with asparagus, 154.
Scalloped young rabbits with white sauce, 180.
Scalloped carp, cod, or whiting, 208.
Scalloped carp’s roe, 304.
Scalloped eggs and oysters, 128.
Scalloped mussels, 296.
Scalloped quenelles of eel pout,
Sea crayfish, roasted, 234.
Semolina quenelles, 80.
Semolina timbales au chasseur, 174.
Shad, boïled, with hollandaise sauce,
Shad boiled in court-bouillon, 90.
Shad boiled with maître d'hôte sauce, 43. - +
Shad, broiled, and sorrel, 53, 70.
Shad, roast, 75.
Sheep’s livér à la ménagère, 277.
Sheep's tails, 188.
Sheep’s tails and rice, 218.
Sheep’s tongue, braised, 157.
Sheep's trotters with Robert sauce, 160. Se
‘Sheep’s trotters, fried, 249.
Shoulder of mutton, braised, and glazed onions, 73.
Shovellers, roasted, 179,
Shrimp sauce, 177.
Sirloin of beef à la provençale, 170.
Skate, fillets of, 128.
Skate, fried, 235.
Skate à la Sainte Menehould, 90.
Skate with mixed herbs, 221.
Sliced fillet of beef à la financière,
Sliced fillet of venison à la Saint Hubert, 353. ,
Slices of cod with cream sauce, 3.
Slices of cod, boiled, egg sauce, 340.
Slices of sturgeon, baked, 238.
Slices of sturgeon, roasted, 284.
Slices of sturgeon, braised, 289,
Slices of tongue in cases, 302.
Small birds roasted à l'italienne, 202.
Small chicken patties, 295.
Small patties à la bourgeoise, 331.