Tongue, ox, with Parmesan cheese,
stewed, 92.
Topside of sirloin of beef à la
Godard, 76.
Trout and anchovy butter, 06.
Trout boiled in court-bouillon, 55.
Trout à la Chambord, 77.
Trout à l’espagnole, 158.
Trout with Geneva sauce, 177.
Trout à la hussarde, 124.
Truffle forcemeat, 266.
Truffles boiled in champagne, 338.
Truffles, broiled, 363.
Truffled turkey-hen, 356.
Tunny broiled with purée of sorrel,
298:
Tunny, fried, 348.
Tunny, omelet, 232.
Turbot, baked, 95, 231.
Turbot à la hollandaise, 333.
Turbot with horse-radish sauce, 186.
Turbot, mayonnaise of, 254.
Turbot pie, 304.
Turkey giblets, 157.
Turkey giblets stewed with Chipo-
Jata sausage, 36.
Turkey pinions with purée of chicory,
102.
Turkey pinions à la Sainte Mene-
hould, 116.
Turkey pinions with purée of chest-
nuts, 278.
Turkey-hen, galantine of, 222.
Turkey-hen, roast, 13.
Turkey-hen, stewed, 191.
Turkey-hen stuffed with truffes,
roast or braised, 336.
Turkey-hen, truffled, 356.
Turnips, pudding of, 364.
Turnips, purée of, 134.
Turnips, stewed, 45, 154.
Turnips stewed with sugar, 323.
Turnips stewed in white sauce, 121.
WE
VANILLA cream, 352.
Vanilla tartlets, 69.
Vanilla and chocolate soufflé iced,
244.
Veal, breast and neck, with aspara-
gus heads, 06.
Veal, breast, à la poulette, 134.
Veal, breast, with green peas, 144.
Veal, chump, with sorrel, 6.
Veal, chump, à la bourgeoise, 17.
Veal, chump, with chicory, 46.
Veal, chump of, 143.
Veal cutlets, à la milanaise, 106.
Veal cutlets à la Gingarat, 127, 187.
Veal cutlets with puree of mush-
rooms, 297. :
Veal cutlets in cases, 338.
Veal, fillet, with fine herbs, roasted,
168. »
Veal, fillets, stuffed, 226.
Veal, fricandeau, 52, 132.
Veal, loin, roasted, 107.
Veal, loin, braised and larded, 265.
Veal, neck, stewed, 193. ‘
Veal, pickled fillet of, 271.
Veal sausages, broiled, 3153.
Veal, stewed, à la bourgeoise, 99,
Veal, tendons, fried, 350:
Veal, tendons, with green peas,
238.
Veal, tendons, in mayonnaise, 174.
Veal, tendons, with white sauce, 45,
NON ALT
Vegetable gravy for fast day, 273.
Vegetable pie à la béchamel, 231.
Vegetables, salad of mixed, 40.
Venison, fillet, roast, 348,
Venson, fillet, sliced à la Saint-
Hubert, 353;
Virgin cream, 143, 237«
Vol-au-vent of beef tendons, 147.
Vol-au-vent of eggs with béchamel
sauce, 41.
AE
WATERCRESS and potato salad, 346.
Weaver or sea-dragon, baked, 135.
INDEX.
337
Weaver à la Bordelaise, 240,
Weaver à la maître d'hôtel, 297.
Weaver à la Normande, 240.
Whipped strawberry and raspberry
cream, 120.
White braise, 247.
White haricot beans, purée of, 310.
White thickening, 107.
Wihiting, baked, with bread-crumbs,
321.
Whiting, broiled, 130.
Whiting, fillets, baked with bread-
crumbs, 44.
Whiting, fillets, baked, 310.
Whiting, fillets, à la Orly, 300.
Whiting pollock, fried, 130.
Wild duck, roast, 5.
Wild duck, salmis of, 241,
Woodcock, fillets, on toast, 318.
Woodcock pie, 303.
Woodcock, salmis of, 256, 364.
y.
VorKk ham à l’anglaise, 55.
Voung rabbits broiled in cases, 77.
Young rabbits, brace, roast, 117.
Young rabbits au chasseur, 120.
Youngrabbits, cutletsof, withtomato
sauce, 106.
Young rabbits filleted with cucum-
ber, 225.
Young rabbits, fried, 71.
Young rabbits, galantine of, 2or.
Young rabbits, purée of, with rice,
136
Young rabbits in salad, 337.
. Young rabbits scalloped with as-
paragus, 154.
Young rabbits scalloped with white
sauce, I80.
Voung rabbits, stewed, 206.
Young ring-doves, broiled, 220.
TABLE ALPHABÉTIQUE DES
MATIÈRES.
JA
ABATIS de dinde à la chipolata, 36.
Abatis de volaille, 157.
Abricots à la Condé, 194.
Accolade de lapereaux rôtis, 117.
Accolade d’anguille à la broche, 104.
Agneau (côtelettes d’) à la purée de
cardons, 200.
Agneau (quartier de devant d’) à la
broche, 104.
Page 156
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
Tongue, ox, with Parmesan cheese,
stewed, 92. Topside of sirloin of beef à la Godard, 76. Trout and anchovy butter, 60. Trout boiled in court-bouillon, 55. Trout à la Chambord, 77. Trout à l’espagnole, 158. Trout with Geneva sauce, 177. Trout à la hussarde, 124. Truffle forcemeat, 266. Truffles boiled in champagne, 338. Truffles, broiled, 363. Truffled turkey-hen, 356. Tunny broiled with purée of sorrel, 298.
Tunny, fried, 348.
Tunny, omelet, 232.
Turbot, baked, 95, 231.
Turbot à la hollandaise, 333.
Turbot with horse-radish sauce, 186.
Turbot, mayonnaise of, 254.
Turbot pie, 304.
Turkey giblets, 157.
Turkey giblets stewed with Chipolata sausage, 36.
Turkey pinions with purée of chicory, 106.
Turkey pinions à la Sainte Menehould, 116.
Turkey pinions with purée of chestnuts, 278.
Turkey-hen, galantine of, 222.
Turkey-hen, roast, 13.
Turkey-hen, stewed, 191.
Turkey-hen stuffed with truffes, roast or braised, 336.
Turkey-hen, truffled, 356.
Turnips, pudding of, 364.
Turnips, purée of, 134.
Turnips, stewed, 45, 154.
Turnips stewed with sugar, 323. Turnips stewed in white sauce, 121.
WE
VANILLA cream, 352.
Vanilla tartlets, 69.
Vanilla and chocolate soufflé iced,
Veal, breast and neck, with asparagus heads, 60.
Veal, breast, à la poulette, 134.
Veal, breast, with green peas, 144.
Veal, chump, with sorrel, 6.
Veal, chump, à la bourgeoise, 17.
Veal, chump, with chicory, 46.
Veal, chump of, 143.
Veal cutlets, à la milanaise, 106.
Veal cutlets à la Gingarat, 127.
Veal cutlets with puree of mushrooms, 297. :
Veal cutlets in cases, 338.
Veal, fillet, with fine herbs, roasted, 168.
Veal, fillets, stuffed, 226.
Veal, fricandeau, 52, 132.
Veal, loin, roasted, 107.
Veal, loin, braised and larded, 265.
Veal, neck, stewed, 193.‘
Veal, pickled fillet of, 271.
Veal sausages, broiled, 315.
Veal, stewed, à la bourgeoise, 99,
Veal, tendons, fried, 350.
Veal, tendons, with green peas, 265.
Veal, tendons, in mayonnaise, 174.
Veal, tendons, with white sauce, 45, 210, 351.
Vegetable gravy for fast day, 273.
Vegetable pie à la béchamel, 231.
Vegetables, salad of mixed, 40.
Venison, fillet, roast, 348,
Venson, fillet, sliced à la Saint- Hubert, 353;
Virgin cream, 143, 237.
Vol-au-vent of beef tendons, 147.
Vol-au-vent of eggs with béchamel sauce, 41.
AE
WATERCRESS and potato salad, 346. Weaver or sea-dragon, baked, 135.
Weaver à la Bordelaise, 240,
Weaver à la maître d'hôtel, 297.
Weaver à la Normande, 240.
Whipped strawberry and raspberry cream, 120.
White braise, 247.
White haricot beans, purée of, 310.
White thickening, 107.
Whiting, baked, with bread-crumbs, 216.
Whiting, broiled, 130.
Whiting, fillets, baked with breadcrumbs, 44.
Whiting, fillets, baked, 310.
Whiting, fillets, à la Orly, 300.
Whiting pollock, fried, 130.
Wild duck, roast, 5.
Wild duck, salmis of, 241,
Woodcock, fillets, on toast, 318.
Woodcock pie, 303.
Woodcock, salmis of, 256, 364.
y.
York ham à l'anglaise, 55.
Voung rabbits broiled in cases, 77.
Young rabbits, brace, roast, 117.
Young rabbits au chasseur, 120.
Young rabbits, cutlets of, with tomato sauce, 106.
Young rabbits filleted with cucumber, 225.
Young rabbits, fried, 71.
Young rabbits, galantine of, 2or.
Young rabbits, purée of, with rice, 343.
Young rabbits in salad, 337.
. Young rabbits scalloped with as-
paragus, 154. Young rabbits scalloped with white sauce, 180. Voung rabbits, stewed, 206. Young ring-doves, broiled, 220.
MATIÈRES.
JA
ABATIS de dinde à la chipolata, 36.
Abatis de volaille, 157.
Abricots à la Condé, 194.
Accolade de lapereaux rôtis, 117.
Accolade d’anguille à la broche, 104.
Agneau (côtelettes d’) à la purée de cardons, 200.
Agneau (quartier de devant d’) à la broche, 104.