Eggs (Continued)
Waldorf Style, 366.
Windsor, 366.
with Spinach a la Martin, 375.
Election Cake, 671.
Endive, Braised, 465.
Stuffed, 465.
English Fruit Cake, 671.
Monkey, 387.
Muffins, 87.
Toasted, 64.
with Cheese, 64.
Plum Pudding, 551.
Steak and Kidney Pie, 276.
Veal Pie, 297.
Entire Wheat Bread, 71.
Coarse, I,°71-72; If; 72.
Griddlecakes, 105.
Entrées, Cold, 421-429.
Aspic Jelly, 425.
Birds in Aspic, 426.
Chaud-froid of Boned Chicken,
427.
of Eggs, 427.
Chicken and Almond Mousse, 421.
Timbales, Cold, 422.
Crabs Ravigote, 423.
Egg Custard for Decorating Mold,
425
Eggs a la Mimosa, 428.
in Aspic, 426.
Green Butter, 428.
Ham Mousse, Cold, Epicurean
Sauce, 423.
Jellied Vegetables, 424.
Lenox Chicken, 422-423.
Mackerel en Mayonnaise, 423.
Molded Chicken, 421.
Salmon, Cucumber Sauce, 424.
Mayonnaise, 424.
Quick Aspic, 425.
Spring Mousse, 422.
Stuffed Olives in Aspic, 428.
Supréme of Chicken, Kettner,
427.
Tomato Aspic, 426.
Tomatoes in Aspic, 428.
’ Tongue in Aspic, 428-429.
Veal or Chicken Forcemeat for
Stuffing Birds, 426.
Epicurean Finnan Haddie, 240-241.
Fish Cutlets, 234.
Sauce, 206.
Epigrams of Sweetbreads, 402.
Equipment, Cooking, 22-23.
Selection of, 24.
as Jers Se
INDEX 797
Escarole, to Prepare, 499.
Espagnole, Sauce, 197.
Estragon Sauce, 196.
Evaporated Milk, Whipped, 616.
F
Fapces, 94.
Fat, for Frying, 26-27.
Fats, Measuring of, 25.
to Clarify, 29.
in Small Amounts, 29.
to Try Out, 28.
Fennel, 33, 465.
Fermented Bread (Yeast), to Make,
68-70.
Fig Cups, 56.
Filling, 674.
Layer Cake, 660.
Pudding, 552.
Figaro, Sauce, 202.
Figs, Stuffed, 726.
with Cheese, 502.
Filled Cookies, 696.
Fillets of Bass with Brown Sauce,
Baked, 214.
of Beef a la Moelle, 264.
a la Stanley, 264.
Broiled (Tournedoes), 264.
Larded, 271-272.
with Stuffed Mushroom Caps,
264.
with Vegetables, 272.
of Chicken, Sauce Supreme, 340.
of Fish a la Bement, 222.
of Flounder in Paper Cases, 215.
of Haddock, White Wine Sauce,
219.
of Halibut a la Hollenden, 221.
Baked, 221.
with Brown Sauce, 221.
of Lamb, 286.
of Sole, a la Meuniére, I, 215;
L215:
Baked in Cream, 216.
Margueéry, 216.
St. Malo, 216.
Filling, Banana, 676.
Cream, 672.
Butterscotch, 673.
Caramel, 672.
Chicken and Ham, 641.
and Mushroom, 472.
Chocolate, 674.
Cream, 672.
Mocha, 675.
=e (Continued)
Coffee Cream, 672.
Cream, 672.
Fig, 674.
Frangipan Cream, 673.
French Cream, 676.
Coffee, 676.
Fruit, 676.
Cream, 676.
Lady Baltimore, 675.
Lamb, 641.
Lemon, 672.
Coconut, 673.
Lord Baltimore, 675.
Marshmallow Paste, 675.
Mocha, 675.
Nut, 676.
Orange, I, 673; II, 674.
Pistachio Paste, 675.
Praline Cream, 672.
Prune Almond, 676.
Raisin, 674.
Bertha’s, 674.
Strawberry, 676.
Syracuse, 677.
White Mountain Cream, 672.
Fillings, Cake, 672-677.
for Sandwiches, 719-723.
Filtered Coffee, 38.
Finger Rolls, 76.
Finiste, Sauce, 199.
Finnan Haddie a la Delmonico, 240.
Baked, 239.
Broiled, 240.
Caledonian Style, 241.
Canapés, 121.
Epicurean, 240-241.
Savory, 240.
Fish, 209-241.
a la Provengale, 233.
Baked Fillets of, 210.
Stuffed, 212.
Stuffed, 211.
Whole, 211.
Balls, 238.
Cocktail, 116.
Swedish, 222.
Bass, 214.
Bluefish, 214-215.
Boiled, 213.
Broiled, 212.
Fillets, 212.
in Slices, 212.
Whole, 212.
Brook Trout, 231.
Caviare, 128.
798
Fish (Continued)
Chowder, 166.
Connecticut, 166.
with Fish Balls, 167.
Cod, 236.
Creamed, 233.
au Gratin, 233.
Croquettes, 234.
Cutlets, 234.
Fillets of, a la Bement, 222.
Flounder, 215, 217.
Forcemeat, I, 138; II, 138.
Fried (in Deep Fat), 213.
Russian Style, Mushroom
Sauce, 225-226.
Garnishes for, 184-185.
Haddock, 218-219.
Halibut, 220-225, 235.
Hash, 233.
Mackerel, 226.
Mousse, Normandy Sauce, 222.
Recipes Using Cooked, 233-
241.
Salad with Cucumber Sauce,
522.
Salmon, 226, 236-237.
Salt, 238-241.
Page 331
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
Eggs (Continued) Waldorf Style, 366. Windsor, 366. with Spinach a la Martin, 375. Election Cake, 671. Endive, Braised, 465. Stuffed, 465. English Fruit Cake, 671. Monkey, 387. Muffins, 87. Toasted, 64. with Cheese, 64. Plum Pudding, 551. Steak and Kidney Pie, 276. Veal Pie, 297. Entire Wheat Bread, 71. Coarse, I,°71-72; If; 72. Griddlecakes, 105. Entrées, Cold, 421-429. Aspic Jelly, 425. Birds in Aspic, 426. Chaud-froid of Boned Chicken, of Eggs, 427. Chicken and Almond Mousse, 421. Timbales, Cold, 422. Crabs Ravigote, 423. Egg Custard for Decorating Mold,
Eggs a la Mimosa, 428. in Aspic, 426. Green Butter, 428. Ham Mousse, Cold, Epicurean Sauce, 423. Jellied Vegetables, 424. Lenox Chicken, 422-423. Mackerel en Mayonnaise, 423. Molded Chicken, 421. Salmon, Cucumber Sauce, 424. Mayonnaise, 424. Quick Aspic, 425. Spring Mousse, 422. Stuffed Olives in Aspic, 428. Supréme of Chicken, Kettner, Tomato Aspic, 426. Tomatoes in Aspic, 428. ’ Tongue in Aspic, 428-429. Veal or Chicken Forcemeat for Stuffing Birds, 426. Epicurean Finnan Haddie, 240-241. Fish Cutlets, 234. Sauce, 206. Epigrams of Sweetbreads, 402. Equipment, Cooking, 22-23. Selection of, 24.
as Jers Se
Escarole, to Prepare, 499. Espagnole, Sauce, 197.
Estragon Sauce, 196. Evaporated Milk, Whipped, 616.
F
Fapces, 94. Fat, for Frying, 26-27. Fats, Measuring of, 25. to Clarify, 29. in Small Amounts, 29. to Try Out, 28. Fennel, 33, 465.
Fermented Bread (Yeast), to Make,
68-70. Fig Cups, 56. Filling, 674. Layer Cake, 660. Pudding, 552. Figaro, Sauce, 202. Figs, Stuffed, 726. with Cheese, 502. Filled Cookies, 696.
Fillets of Bass with Brown Sauce,
Baked, 214. of Beef a la Moelle, 264. a la Stanley, 264. Broiled (Tournedoes), 264. Larded, 271-272.
with Stuffed Mushroom Caps,
with Vegetables, 272.
of Chicken, Sauce Supreme, 340.
of Fish a la Bement, 222.
of Flounder in Paper Cases, 215. of Haddock, White Wine Sauce,
of Halibut a la Hollenden, 221.
Baked, 221. with Brown Sauce, 221. of Lamb, 286.
of Sole, a la Meuniére, I, 215;
L215:
Baked in Cream, 216.
Margueéry, 216.
St. Malo, 216.
Filling, Banana, 676.
Cream, 672. Butterscotch, 673. Caramel, 672. Chicken and Ham, 641.
and Mushroom, 472. Chocolate, 674.
Cream, 672.
Mocha, 675.
=e (Continued) Coffee Cream, 672. Cream, 672. Fig, 674. Frangipan Cream, 673. French Cream, 676.
Coffee, 676.
Fruit, 676.
Cream, 676.
Lady Baltimore, 675. Lamb, 641. Lemon, 672.
Coconut, 673.
Lord Baltimore, 675. Marshmallow Paste, 675. Mocha, 675.
Nut, 676.
Orange, I, 673; II, 674. Pistachio Paste, 675. Praline Cream, 672. Prune Almond, 676. Raisin, 674.
Bertha’s, 674. Strawberry, 676. Syracuse, 677.
White Mountain Cream, 672. Fillings, Cake, 672-677. for Sandwiches, 719-723. Filtered Coffee, 38. Finger Rolls, 76. Finiste, Sauce, 199. Finnan Haddie a la Delmonico, 240. Baked, 239. Broiled, 240. Caledonian Style, 241. Canapés, 121. Epicurean, 240-241. Savory, 240. Fish, 209-241.
a la Provengale, 233. Baked Fillets of, 210. Stuffed, 212.
Stuffed, 211.
Whole, 211.
Balls, 238. Cocktail, 116. Swedish, 222. Bass, 214. Bluefish, 214-215. Boiled, 213. Broiled, 212.
Fillets, 212.
in Slices, 212.
Whole, 212.
Brook Trout, 231. Caviare, 128.
Fish (Continued) Chowder, 166. Connecticut, 166. with Fish Balls, 167. Cod, 236. Creamed, 233. au Gratin, 233. Croquettes, 234. Cutlets, 234. Fillets of, a la Bement, 222. Flounder, 215, 217. Forcemeat, I, 138; II, 138. Fried (in Deep Fat), 213. Russian Style, Mushroom Sauce, 225-226. Garnishes for, 184-185. Haddock, 218-219. Halibut, 220-225, 235. Hash, 233. Mackerel, 226. Mousse, Normandy Sauce, 222.
Recipes Using Cooked, 233- Salad with Cucumber Sauce,
Salmon, 226, 236-237.
Salt, 238-241.