Stewed duck and turnips, 49.
Stewed duck and olives, 270.
Stewed ducks and peas, 295.
Stewed eel pout, I51, 250.
Stewed eel and rabbit, 123.
Stewed hare, 283.
Stewed leg of mutton, 103.
Stewed lettuce, 32.
Stewed mushrooms, 332.
Stewed mussels, 267.
Stewed neck of veal, 193.
Stewed onions, 332.
Stewed ox-tongue with Parmesan
cheese, 92.
Stewed oysters, 99.
Stewed partridge, 262.
Stewed pheasant, 330.
Stewed plovers and truffles, 355.
Stewed pigeons and asparagus, 140.
Stewed pigeons and green peas, 140.
Btewed pigeons and crayfsh, 65.
Stewed pigeons, 158.
Stewed quails and lettuce, 288.
Stewed rabbits and onions, 209.
Stewed ribs of beef, 185.
Stewed roe, 143, 329.
Stewed roe for fast day, 294.
Stewed roebuck cutlets, 363.
Stewed spinach, 169. -
INDEX,
Stewed spinach, old fashion, 220.
Stewed sturgeon, 74, 345.
Stewed teal and olives, 237.
Stewed turkey-hen, 191.
Stewed turkey giblets with Chipo-
lata sausage, 36.
Stewed turnips, 45, 154.
Stewed turnips in white sauce, 121.
Stewed turnips and sugar, 323.
Stewed veal à la bourgeoise, 99.
Stewed young rabbhits, 206.
Stock, clear, à la française, 86.
Stock, crayfish, 342.
Stock, pot au feu, or uncleared, 183,
Strawberry and raspberry whipped
cream, 120.
Stuffed anchovies, 154.
Stuffed artichokes à la barigoule, 1,
82.
Stuffed artichokes, 281.
Stuffed cabbage, 63.
Stuffed cabbage à la russe, 355.
Stuffed calfs ears, 195.
Stuffed calf's head, 245.
Stutfed cod, 320.
Stuffed cucumber, 198.
Stuffed duck, 268.
Stuffed eggs with cream, 53.
Stuffed egg-plant, 280.
Stuffed fillets of veal, 226.
Stuffed forequarter of lamb, 88.
Stuffed fowls with truffles
oysters, 211.
Stuffed lettuce, 227.
Stuffed mackerel with green goose-
berries, 138.
Stuffed mushrooms, 248.
Stuffed onions, 118.
Stuffed pike roasted, 70.
Stuffed pullet, turtle fashion, 236.
Stuffed quails with truffes, 312.
Stuffed soles with mixed herbs, 137,
Stuffed tomatoes, 170, 305. :
Sturgeon, fillet, roast, 41.
Sturgeon, fricandeau of, 208.
Sturgeon, quenelles of, 325.
Sturgeon, slice, baked, 238.
Sturgeon, slice, braised, 280,
Sturgeon, slice, roasted, 284.
Sturgeon, stewed, 74, 345.
Sucking-pig au père Douillet, 146.
Sucking-pig pie, 122.
and
335
Sucking-pig, roast, 122.
Swallow’s nests soup, 340.
Sweet-breads, calfs,onskewers, 312.
Sweet-breads in cases, 270.
Sweet-breads, fried, 100.
Sweet-breads à la provençale, 242.
Sweet-breads, lamb’s, with rice, 285.
Sweet-breads with Spanishsauce, 21.
Sweet-breads à la Toulouse, 35.
Sweet-breads with white sauce, 27.
Sweet potatoes with butter, 115.
Sweet potatoes, fritters of, 185.
5
TART, open apple, III.
Tart, open apricot, à la Metternich,
172.
Tart, open apricot, à la bonne
femme, 221,
Tart, open fruit, 164.
Tart, open green almond, à la
d’Escars, 216.
Tart, open, of maizena cream, 326.
Tart, open, of marrow frangipane,
339:
Tartlets, vanilla, 69.
Tea, cream, 160.
Teal, fillets, with anchovies, 365.
Teal, stewed, with olives, 237.
Tench boiled in court-bouillon, 70.
Tench, hbroiled, 40, 92.
Tench, fried, 146.
Tendons of beef in vol-au-vent, 147.
Tendons of veal, fried, 350.
Tendons of veal, with green peas,
238.
Tendons of veal, mayonnaise of, 174.
Tendons of veal with white sauce,
45; 210, 351.
Timbale à la champenoise, 290.
Timbale of German paste, 234.
Timbale of maccaroni, 80, 306.
Timbale of semolina au chasseur,
174:
Thickening, brown, 300, 107.
Thickening, golden, 360.
Thickening, white, 107.
Three-cornered custard puffs, 290.
Thrushes cooked in brandy, 3o1.
Thrushes, roast, 248.
C C
386
INDEX.
Thrushes à la paysanne, 281.
Tomatoes, stuffed, 170, 305,
Tongue, calfs, with tomato sauce,
Tongue, sheep’s, braised, 157.
Tongue, ox, baked, 74.
Tongue, ox, boiled, 176.
Tongue, ox, braised, 26.
Tongue, ox, slices in cases, 302.
Page 155
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
Stewed duck and turnips, 49.
Stewed duck and olives, 270.
Stewed ducks and peas, 295.
Stewed eel pout, I51, 250.
Stewed eel and rabbit, 123.
Stewed hare, 283.
Stewed leg of mutton, 103.
Stewed lettuce, 32.
Stewed mushrooms, 332.
Stewed mussels, 267.
Stewed neck of veal, 193.
Stewed onions, 332.
Stewed ox-tongue with Parmesan cheese, 92.
Stewed oysters, 99.
Stewed partridge, 262.
Stewed pheasant, 330.
Stewed plovers and truffles, 355.
Stewed pigeons and asparagus, 140.
Stewed pigeons and green peas, 140.
Stewed pigeons and crayfish, 65.
Stewed pigeons, 158.
Stewed quails and lettuce, 288.
Stewed rabbits and onions, 209.
Stewed ribs of beef, 185.
Stewed roe, 143, 329.
Stewed roe for fast day, 294.
Stewed roebuck cutlets, 363.
Stewed spinach, 169.
Stewed spinach, old fashion, 220.
Stewed sturgeon, 74, 345.
Stewed teal and olives, 237.
Stewed turkey-hen, 191.
Stewed turkey giblets with Chipolata sausage, 36.
Stewed turnips, 45, 154.
Stewed turnips in white sauce, 121.
Stewed turnips and sugar, 323.
Stewed veal à la bourgeoise, 99.
Stewed young rabbhits, 206.
Stock, clear, à la française, 86.
Stock, crayfish, 342.
Stock, pot au feu, or uncleared, 183.
Strawberry and raspberry whipped cream, 120.
Stuffed anchovies, 154.
Stuffed artichokes à la barigoule, 1,
Stuffed artichokes, 281.
Stuffed cabbage, 63.
Stuffed cabbage à la russe, 355.
Stuffed calf's ears, 195.
Stuffed calf's head, 245.
Stuffed cod, 320.
Stuffed cucumber, 198.
Stuffed duck, 268.
Stuffed eggs with cream, 53.
Stuffed egg-plant, 280.
Stuffed fillets of veal, 226.
Stuffed forequarter of lamb, 88.
Stuffed fowls with truffles oysters, 211.
Stuffed lettuce, 227.
Stuffed mackerel with green gooseberries, 138.
Stuffed mushrooms, 248.
Stuffed onions, 118.
Stuffed pike roasted, 70.
Stuffed pullet, turtle fashion, 236.
Stuffed quails with truffes, 312.
Stuffed soles with mixed herbs, 137.
Stuffed tomatoes, 170, 305.
Sturgeon, fillet, roast, 41.
Sturgeon, fricandeau of, 208.
Sturgeon, quenelles of, 325.
Sturgeon, slice, baked, 238.
Sturgeon, slice, braised, 280.
Sturgeon, slice, roasted, 284.
Sturgeon, stewed, 74, 345.
Sucking-pig au père Douillet, 146.
Sucking-pig pie, 122.
and
Sucking-pig, roast, 122.
Swallow’s nests soup, 340. Sweet-breads, calf's, on skewers, 312. Sweet-breads in cases, 270. Sweet-breads, fried, 100. Sweet-breads à la provençale, 242. Sweet-breads, lamb’s, with rice, 285. Sweet-breads with Spanish sauce, 21. Sweet-breads à la Toulouse, 35. Sweet-breads with white sauce, 27. Sweet potatoes with butter, 115. Sweet potatoes, fritters of, 185.
TART, open apple, III.
Tart, open apricot, à la Metternich, 221.
Tart, open apricot, à la bonne femme, 221,
Tart, open fruit, 164.
Tart, open green almond, à la d’Escars, 216.
Tart, open, of maizena cream, 326.
Tart, open, of marrow frangipane, 339.
339: Tartlets, vanilla, 69. Tea, cream, 160. Teal, fillets, with anchovies, 365. Teal, stewed, with olives, 237. Tench boiled in court-bouillon, 70. Tench, broiled, 40, 92. Tench, fried, 146. Tendons of beef in vol-au-vent, 147. Tendons of veal, fried, 350. Tendons of veal, with green peas, 265. Tendons of veal, mayonnaise of, 174. Tendons of veal with white sauce, 45; 210, 351. Timbale à la champenoise, 290. Timbale of German paste, 234. Timbale of maccaroni, 80, 306. Timbale of semolina au chasseur, 174. Thickening, brown, 107, 300. Thickening, golden, 360. Thickening, white, 107. Three-cornered custard puffs, 290. Thrushes cooked in brandy, 3o1. Thrushes, roast, 248.
Thrushes à la paysanne, 281. Tomatoes, stuffed, 170, 305, Tongue, calf's, with tomato sauce, 302.
Tongue, sheep’s, braised, 157. Tongue, ox, baked, 74. Tongue, ox, boiled, 176. Tongue, ox, braised, 26. Tongue, ox, slices in cases, 302.