Queen Mab pudding 204 Quick biscuit 122 Ragout, of cold meat 78 Of cucumber and onion 102 Ramaquins 217 Raminoles, Soyer's 216 Raspberry tart 209 Ravigotte 33 Recipes, to alter 111,112 Remarks, preliminary 1-12 On altering recipes 111,112 On boiling 65 On bread making 12 On frying 54 On garnishing 127 On kitchen and servants 114 On little dinners 50 On luncheons 35 On maigre dishes 104 On management in small fami- lies 47 On sauces and flavoring 70 On soups 67, 140 On table prejudices 108 On true economy in buying meat 99 On roasting 62 Rissoles, chicken, etc 163 Rissolettes - 25 Roast Beef 178 Capon 190 Chicken 186 Duck 189 Fillet of beef 179 Fillet of veal, stuffed 180 with mushrooms or oysters.. 181 Fowl 186 Goose 189 Lamb 180 Leg of mutton 179 Loin of pork 183 Loin of veal.— 183 Partridge 191 Prairie hen 191 Quail 193 Saddle of mutton 180 Shoulder of veal, stuffed 182 Turkey 187 Veal with macaroni 182 Venison 194 Robert sauce 222 Rolls, soufflee breakfast 120 Fine 15 Rough puff paste 169 242 Index. PAGE ROUX 34 Royal paste for soup 141 Rusks.. 16 Sage and onion forcemeat 132 Salads Anchovy 197 Asparagus 197 Breakfast, Murreys 200 Cardinal 197 Celeraic - 54 Chicken 198 Cold meat 52 Lettuce 196 Lobster 198 Mayonnaise of potato 199 Potato 19, 199 Pork in 199 Tomato, No. 1 200 No. 2 200 Veal in 199 Salamander, substitute for 112 Salmi Of duck 166 Of cold meat 73 Of game 166 Sauce 167 Salmon, boiled 150 Croquettes 168 Patties 173 Steaks broiled 150 Savarin cake 88 Sauces Almond 230 Allemande 224 Bechamel, No. 1 225 " No. 2.— 226 Beurre noir 222 Bordelaise (Gouffe) 221 Bread 219 Brown, or espagnole 71,219 No. 2, simple and quick 220 Brown thickening for 34 Brown mushroom 223 Brown oyster 227 Butter, brown 222 White 224 Caper 225 Chandot (Careme's) 231 Enjiliish brandy .— 231 Flavoring for.. 70 Fruit 231 Green Dutch 229 Hard.. 230 Hollandaise (Gouffe's) 227 No. 2 228 Mayonnaise, No. 1 229 No. 2 42 Mephistophelian 81 Oyster brown 227 White 226 Polka 231 Soubise or onion 227 Supreme 225 PAGU Salmi 167 Tartar, No. 1 229 No. 2 230 Tomato 223 Vanilla 231 White thickening for 34 Scotch scones 120 Scones 120 Sea pie 176 Smelts, to fry 154 Small birds, quick way to cook 193, 194 Snipe on toast _ 193 Sole, filet de 56,151 SOUFFLEE a la vanilla 214 Bread 20 Iced 84 a la Byron 85 Omelette 214 Rolls 119 Soup bone 96 Soups. Asparagus.. 148 Gouffe's pot-an-feu, or beef stock for 68 Bisque of lobster 146 of clams 146 " of oysters 146 Claret soup, iced 149 Clear soup 140 How to clear 140 Clear vegetable 141 Coloring for 126, 67 Consommee a la royale 141 Cream of beets 148 of cauliflower 148 of celery 68 of spinach 148 Egg balls for 144 Family soup 141 French fisherman's 145 Mock-Turtle, English, clear... 142 Thick - 144 Mock-Turtle, No. 2 144 Mulligatawny 144 Mushroom white.. 147 Onion 103 Pease, green 149 dried 103 Potato 103 To remove grease from 142 Vermicelli 140 Spinach, to boil 138 Sponge cake 234 Sponge jelly cake 233 Stewed tomatoes 138 Carp, No. 1 153 " N0.2 154 Beefsteak 175 Onions 139 Spring onions 139 Stew, Irish 174 Index. 243 PAGE Stock, beef 68 Veal 147 Straws, cheese 217 String beans, to boil 136 To cut 136 Stuffing for veal or fish 132 How to stuff 133 Sweet breads, to fry 159 Stewed with mushrooms 159 Simple dish of , .- 160 Sugar, to boil 91

AI-modernized reading of the original text

Queen Mab pudding 204 Quick biscuit 122 Ragout, of cold meat 78 Of cucumber and onion 102 Ramaquins 217 Raminoles, Soyer's 216 Raspberry tart 209 Ravigotte 33 Recipes, to alter 111,112 Remarks, preliminary 1-12 On altering recipes 111,112 On boiling 65 On bread making 12 On frying 54 On garnishing 127 On kitchen and servants 114 On little dinners 50 On luncheons 35 On maigre dishes 104 On management in small families 47 On sauces and flavoring 70 On soups 67, 140 On table prejudices 108 On true economy in buying meat 99 On roasting 62 Rissoles, chicken, etc 163 Rissolettes - 25 Roast Beef 178 Capon 190 Chicken 186 Duck 189 Fillet of beef 179 Fillet of veal, stuffed 180 with mushrooms or oysters.. 181 Fowl 186 Goose 189 Lamb 180 Leg of mutton 179 Loin of pork 183 Loin of veal.— 183 Partridge 191 Prairie hen 191 Quail 193 Saddle of mutton 180 Shoulder of veal, stuffed 182 Turkey 187 Veal with macaroni 182 Venison 194 Robert sauce 222 Rolls, soufflee breakfast 120 Fine 15 Rough puff paste 169 Index. ROUX 34 Royal paste for soup 141 Rusks.. 16 Sage and onion forcemeat 132 Salads Anchovy 197 Asparagus 197 Breakfast, Murreys 200 Cardinal 197 Celeraic - 54 Chicken 198 Cold meat 52 Lettuce 196 Lobster 198 Mayonnaise of potato 199 Potato 19, 199 Pork in 199 Tomato, No. 1 200 No. 2 200 Veal in 199 Salamander, substitute for 112 Salmi Of duck 166 Of cold meat 73 Of game 166 Sauce 167 Salmon, boiled 150 Croquettes 168 Patties 173 Steaks broiled 150 Savarin cake 88 Sauces Almond 230 Allemande 224 Bechamel, No. 1 225 " No. 2.— 226 Beurre noir 222 Bordelaise (Gouffe) 221 Bread 219 Brown, or espagnole 71,219 No. 2, simple and quick 220 Brown thickening for 34 Brown mushroom 223 Brown oyster 227 Butter, brown 222 White 224 Caper 225 Chandot (Careme's) 231 Enjiliish brandy .— 231 Flavoring for.. 70 Fruit 231 Green Dutch 229 Hard.. 230 Hollandaise (Gouffe's) 227 No. 2 228 Mayonnaise, No. 1 229 No. 2 42 Mephistophelian 81 Oyster brown 227 White 226 Polka 231 Soubise or onion 227 Supreme 225 PAGE Salmi 167 Tartar, No. 1 229 No. 2 230 Tomato 223 Vanilla 231 White thickening for 34 Scotch scones 120 Scones 120 Sea pie 176 Smelts, to fry 154 Small birds, quick way to cook 193, 194 Snipe on toast _ 193 Sole, filet de 56,151 SOUFFLEE a la vanilla 214 Bread 20 Iced 84 a la Byron 85 Omelette 214 Rolls 119 Soup bone 96 Soups. Asparagus.. 148 Gouffe's pot-an-feu, or beef stock for 68 Bisque of lobster 146 of clams 146 " of oysters 146 Claret soup, iced 149 Clear soup 140 How to clear 140 Clear vegetable 141 Coloring for 126, 67 Consommee a la royale 141 Cream of beets 148 of cauliflower 148 of celery 68 of spinach 148 Egg balls for 144 Family soup 141 French fisherman's 145 Mock-Turtle, English, clear... 142 Thick - 144 Mock-Turtle, No. 2 144 Mulligatawny 144 Mushroom white.. 147 Onion 103 Pease, green 149 dried 103 Potato 103 To remove grease from 142 Vermicelli 140 Spinach, to boil 138 Sponge cake 234 Sponge jelly cake 233 Stewed tomatoes 138 Carp, No. 1 153 " N0.2 154 Beefsteak 175 Onions 139 Spring onions 139 Stew, Irish 174 Index. Stock, beef 68 Veal 147 Straws, cheese 217 String beans, to boil 136 To cut 136 Stuffing for veal or fish 132 How to stuff 133 Sweet breads, to fry 159 Stewed with mushrooms 159 Simple dish of , .- 160 Sugar, to boil 91

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