Chicken, a la Cadillac, 357.
a la King, I, 405; II, 405.
a la McDonald, 406.
a la Merango, 344-345.
a la Providence, 342.
a la Stanley, 339.
and Almond Mousse, 421.
“and Ham Filling, 641.
Sandwich, 722.
and Liver Timbales, 415.
and Mushroom Filling, 472.
and Mushrooms, Creamed, 406.
and Noodles, 357-358.
and Oyster Consommé, 162.
me Oysters a la Metropole,
Baked, 341-342.
Blanketed, 331.
Blanquette of, 356.
Boiled, 342.
Bouillon, 151.
Braised, 342.
Breslin Potted, 338.
Broiled, I, 335; II, 335.
Broth, 151.
Cakes, 359.
Californian, 343.
Chartreuse, 359.
Chaud-froid of Boned, 427.
Cream Sandwich Filling, 722.
Creamed, 356.
Croquettes, 398.
and Mushroom, 398
Macédoine, 398-399
Curry, 345-346
Custard, 136.
Delmonico’s Deviled, 336-337.
en Casserole, I, 346; II, 346.
Fillets of, Sauce Supréme, 340.
Forcemeat, 340; I, 139; II, 139.
for Stuffing Birds, 426.
Fricassee, 344.
Fried, 338.
Southern Style, 338.
Gravy, 341.
Gumbo, 154, 345.
Hash, 358.
Hollandaise, 358.
Kettner Supréme of, 427.
Knickerbocker Supréme of, 339.
Larded Breasts of Guinea, 339.
Lenox, 422-423.
Livers en Brochette, 319.
Sautéed, 318.
with Bacon, 319.
with Curry, 319.
with Mushrooms, 319.
Loaf, 419.
Luncheon, 356.
Macédoine of, 521.
Maryland, 338.
786
Chicken (Continued)
Mexican, 346.
Molded, 421.
Mousse, I, 415; II, 415.
Pie, 343.
Country Style, 343.
Louisburg, 343.
Pilaf, 378.
Planked Boned, 336.
Pepper Butter, 336.
Poulette, 406.
Ring, 419.
Roast, 340.
Salad, 524.
and Artichoke, 525.
and Celery, 524.
and Cucumber, 524.
Dressing, 494.
Individual, in Aspic, 524-525.
Jellied, 522.
with Chestnuts, 525.
with Toasted Walnuts, 524.
Scalloped, I, 357; II, 357.
Smothered, Sour Cream Sauce,
331.
Swedish Style, 337.
Soufflé, 358.
Soup, Cream ofp 15250 11, 152.
with Rice or ‘Tapioca, 152.
Stew, 343.
with Onions, 345.
Stock, 151.
Quick, 151.
Tamale Pie, 359.
Timbales, 414.
Cold, 422.
Farci, 414-415.
to Carve, 335.
to Fillet a, 334.
to Truss, 333-334.
Chickens, 330.
Chicory, to Prepare, 499.
Chiffonade Dressing, 488.
Salad, 505.
Chilalay, 387.
Chili, 33.
con Carne, 273.
Sauce, I, 756; II, 756.
Chinese Cabbage and Tomatoes, 455.
Dressing, 491.
Chipped Beef, Macaroni with, 381.
Chips, Pear, 752.
Chives, 33.
Chocolate and Cocoa, 40.
Blancmange, 533.
Bread Pudding, 538.
INDEX
‘Chocolate (Continued)
Butter Frosting, 685.
Cake, 662.
Cakes, 715.
Caramels, 736.
Chapin, 737.
Nut, 737.
Charlotte, 567.
Coconut Cakes, 712.
Cookies, 695.
German, 700.
Cottage Pudding, 570.
Cream, 533.
Filling, 672.
Peppermints (Uncooked), 732-
733
Pie, 628, 663.
Creams, 740.
Custard, 530.
Pie, 630.
Dominoes, 727.
Doughnuts, 113.
Filling, 674.
Frosting, 680.
Berkshire, 680.
Boiled, 681.
Milk, 684.
Fruit Cake, 667.
Cookies, 700.
Fudge, 733.
Hot, I, 41; II, 41.
Ice-Box Pudding, I,
547.
Ice Cream, 586.
Coffee, 586.
Milk, 587.
Soda, 42.
Iced, 41.
Macaroon Cream, 564.
Marshmallow Cake, 662-663.
Mexican, I, 41; II, 41.
Milk Shake, 42.
Mint Coupe, 596.
Special, 596-597.
Mocha Filling, 675.
Layer Cake, 663.
Mousse, 592.
Nougat Cake, 663.
Nut Bars, 708.
Pate a Choux Rings, 711.
Potato Cake, 662.
Pudding,
Sauce, 543.
Rice, 536.
Steamed, 549.
Roll, 574.
547; II,
Marshmallow Mint ~
INDEX
Chocolate (Continued)
Sauce, Cold, 606.
Cream, 606.
Hot, 606.
Thin, 606.
Sirup, 42.
Souffle, 554.
Spice Cake, 663.
Sponge Cake, 651.
Tapioca, 534.
to Melt, 30.
Vienna Cakes, 715.
Waffles, 109.
Walnut Wafers, 700.
Chocolates, to Dip, 740.
Chopped Pickles, 762.
American, 268.
Chops, Lamb, a la Marseilles, 285.
a la Signora, 284.
Breaded, 1, 283; 11,283.
Broiled, 282-283.
en Papillote, 285.
Planked, 283.
Reforme, 284.
Sauces for, 284.
Spanish, 284.
Stuffed, 284.
Ways of Serving, 284.
Pan-Broiled, 282.
Pork, Braised, 304.
Mexican, 304.
Pan-Broiled, 303.
Page 325
Presented as published in 1896. 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
Chicken, a la Cadillac, 357. a la King, I, 405; II, 405. a la McDonald, 406.
a la Merango, 344-345. a la Providence, 342. a la Stanley, 339.
and Almond Mousse, 421.
“and Ham Filling, 641.
Sandwich, 722. and Liver Timbales, 415. and Mushroom Filling, 472. and Mushrooms, Creamed, 406. and Noodles, 357-358. and Oyster Consommé, 162. me Oysters a la Metropole,
Baked, 341-342. Blanketed, 331. Blanquette of, 356. Boiled, 342. Bouillon, 151. Braised, 342. Breslin Potted, 338. Broiled, I, 335; II, 335. Broth, 151. Cakes, 359. Californian, 343. Chartreuse, 359. Chaud-froid of Boned, 427. Cream Sandwich Filling, 722. Creamed, 356. Croquettes, 398. and Mushroom, 398 Macédoine, 398-399 Curry, 345-346 Custard, 136. Delmonico’s Deviled, 336-337. en Casserole, I, 346; II, 346. Fillets of, Sauce Supréme, 340. Forcemeat, 340; I, 139; II, 139. for Stuffing Birds, 426. Fricassee, 344. Fried, 338. Southern Style, 338. Gravy, 341. Gumbo, 154, 345. Hash, 358. Hollandaise, 358. Kettner Supréme of, 427. Knickerbocker Supréme of, 339. Larded Breasts of Guinea, 339. Lenox, 422-423. Livers en Brochette, 319. Sautéed, 318. with Bacon, 319. with Curry, 319. with Mushrooms, 319. Loaf, 419. Luncheon, 356. Macédoine of, 521. Maryland, 338.
Chicken (Continued) Mexican, 346. Molded, 421. Mousse, I, 415; II, 415. Pie, 343. Country Style, 343. Louisburg, 343. Pilaf, 378. Planked Boned, 336. Pepper Butter, 336. Poulette, 406. Ring, 419. Roast, 340. Salad, 524. and Artichoke, 525. and Celery, 524. and Cucumber, 524. Dressing, 494. Individual, in Aspic, 524-525. Jellied, 522. with Chestnuts, 525. with Toasted Walnuts, 524. Scalloped, I, 357; II, 357. Smothered, Sour Cream Sauce, Swedish Style, 337. Soufflé, 358. Soup, Cream of, I, 152; II, 152. with Rice or ‘Tapioca, 152. Stew, 343. with Onions, 345. Stock, 151. Quick, 151. Tamale Pie, 359. Timbales, 414. Cold, 422. Farci, 414-415. to Carve, 335. to Fillet a, 334. to Truss, 333-334. Chickens, 330. Chicory, to Prepare, 499. Chiffonade Dressing, 488. Salad, 505. Chilalay, 387. Chili, 33. con Carne, 273. Sauce, I, 756; II, 756. Chinese Cabbage and Tomatoes, 455. Dressing, 491. Chipped Beef, Macaroni with, 381. Chips, Pear, 752. Chives, 33. Chocolate and Cocoa, 40. Blancmange, 533. Bread Pudding, 538.
‘Chocolate (Continued) Butter Frosting, 685. Cake, 662. Cakes, 715. Caramels, 736. Chapin, 737. Nut, 737. Charlotte, 567. Coconut Cakes, 712. Cookies, 695. German, 700. Cottage Pudding, 570. Cream, 533. Filling, 672. Peppermints (Uncooked), 732-
Pie, 628, 663.
Creams, 740.
Custard, 530.
Pie, 630.
Dominoes, 727.
Doughnuts, 113.
Filling, 674.
Frosting, 680. Berkshire, 680. Boiled, 681.
Milk, 684.
Fruit Cake, 667. Cookies, 700.
Fudge, 733.
Hot, I, 41; II, 41.
Ice-Box Pudding, I,
Ice Cream, 586. Coffee, 586.
Milk, 587. Soda, 42.
Iced, 41.
Macaroon Cream, 564.
Marshmallow Cake, 662-663.
Mexican, I, 41; II, 41.
Milk Shake, 42.
Mint Coupe, 596.
Special, 596-597.
Mocha Filling, 675. Layer Cake, 663.
Mousse, 592.
Nougat Cake, 663.
Nut Bars, 708.
Pate a Choux Rings, 711.
Potato Cake, 662.
Pudding,
Sauce, 543. Rice, 536. Steamed, 549.
Roll, 574.
547; II,
Marshmallow Mint ~
Chocolate (Continued) Sauce, Cold, 606. Cream, 606. Hot, 606. Thin, 606. Sirup, 42. Souffle, 554. Spice Cake, 663. Sponge Cake, 651. Tapioca, 534. to Melt, 30. Vienna Cakes, 715. Waffles, 109. Walnut Wafers, 700. Chocolates, to Dip, 740. Chopped Pickles, 762.
American, 268.
Chops, Lamb, a la Marseilles, 285. a la Signora, 284. Breaded, 1, 283; 11,283. Broiled, 282-283. en Papillote, 285. Planked, 283.
Reforme, 284. Sauces for, 284. Spanish, 284. Stuffed, 284. Ways of Serving, 284. Pan-Broiled, 282. Pork, Braised, 304. Mexican, 304. Pan-Broiled, 303.