269 & 281
Do. do. forcemeat for ...
281
Do. do. raised...
269
Do. soup
50
Do. toast
228
Garibaldi cream...
432
Garnish for pie-tops
273
Gateau de pistache
442
Do. Napolitian
429
Gelee aux fruits ...
356
Do. de Bordeaux
380
Do. de prunes ...
351
Genevoise sauce...
372
Genoises au chocolat
418
Gherkin sauce ...
82
Giblet soup
430
Giblets not to be used as garnish ...
467
Gigot a la Bretonne
116
Do. brais6 a la chevreuil
385
Glaze to make ...
254
Glazed carrots ...
154
Do. onions ...
155
Do. turnips {navets glaces)
153
Gooseberries with gelatine (cold) ,..
465
Goose roast
431
Do. do. sauce for
431
Do. stuflfing ...
III
Gouffe's classification of sauces ...
95
Do. fundamental sauces
95
Gravy for a pie made out of scraps
273
Do. for pies, a sine qua non
273
Do. soup {pot-au-feit)
31
Grenadins de bceuf a la B^arnaise
337
Green butter
215
Do. do. with herring roes
376
Greengages in cream
369
Green peas to cook variously
... 135, 136
Do. with butter ...
135
I
530 INDEX.
Greens, country
Do. country on toast ••.
Do. to serve in various ways ...
Do. on toast
Do. puree of
Grilled fowl (Wyvern's way)
Guinea fowl (pintade) with watercress
■i^am of mutton
Do. to boil
Handing round dishes
Hard-boiled eg^*^ toast
Do do. with fish toast
Hare hashed
Do. jugged (civet ih lievre)
Do. patties a la financiere
Do. pie
Do. roast
Do. do. sauce for
Do. do. stuffing for
Do. soup
Do. do. [puree)
Do. to marinade
Haricots dried {Soissoiis) ...
Do. verts ...
Do. do. in salad (cold)
Do. do. steamed
Do. do. panaches ...
Do, do. to trim
Hash, concerning
Do. gravy (at a pinch) ...
Hashed hare
Do. mutton to taste like venison
Hen turkey braised h. la jardiniere...
Do. do. do. with cauliflower
Herbs seasoning in stuffing
Herring roes green butter of
Do. toast
Hollandaise sauce
Homard a 1' Americaine
Do. pilao a la Turque
Hors d'oeuvres, service of
Do. do. combinations of ...
Do. do. garnishing
Do. do. serving oysters as ,,,
Do. do. things composing ...
PAGE.
I66
228
144
144
144
475
471
255
116
76
225
231
328
328
393
279
328
328
loS
420
437
327
166
139
210
137 cV 338
139
137 & 338
...67 ac 168
169
328
66
379
427
107
376
230
84
457
491
... 6& 213
214
215
... 6 & 214
214
INDEX. 531
PAGE.
Hors d'oeuvres, to choose ... ... ... 215
Horseradish sauce ... ... ... ... 90
Hump to boil ... ... ... ... ... 115
Do. to cure ... ... ... ... ... 254
)ce vanilla cream ... ... ... ... 456
Iced apricot cream pudding ... ... ... 340
Do. Charlotte h la Sicilienne ... ... ... 357
Do. Charlotte Russe au praline ... ... ... 369
Do. Nesselrode pudding ... ... ... 375
Do. parfait au chocolat ... ... ... ... 381
Do. pistacio cream ... ... ... ... 345
Do. pudding a I'ambigu (medley) ... ... 396
Do. pudding with cherries ... ... ... 364
Do. pudding with strawberries ... ... ... 352
Do. rice h, rimperatrice ... ... ... ... 388
Icing, chocolate ... ... ... ... ... 419
Indian corn, {inais) k 1' Americaine ... ... 441
Do. do. a I'ltalienne... ... ... ... 248
Page 292
Presented as published in 1885. 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
269 & 281
Do. do. forcemeat for ...
Do. do. raised pie...
Do. soup
Do. toast
Garibaldi cream...
Garnish for pie-tops
Gateau de pistache
Do. Napolitian
Gelee aux fruits ...
Do. de Bordeaux
Do. de prunes ...
Genevoise sauce...
Genoises au chocolat
Gherkin sauce ...
Giblet soup
Giblets not to be used as garnish ...
Gigot a la Bretonne
Do. brais6 a la chevreuil
Glaze to make ...
Glazed carrots ...
Do. onions ...
Do. turnips {navets glaces)
Gooseberries with gelatine (cold) ,..
Goose roast
Do. do. sauce for
Do. stuffing ...
Gouffe's classification of sauces ...
Do. fundamental sauces
Gravy for a pie made out of scraps
Do. for pies, a sine qua non
Do. soup {pot-au-feit)
Grenadins de boeuf a la Béarnaise
Green butter
Do. do. with herring roes
Greengages in cream
Green peas to cook variously
... 135, 136
Do. with butter ...
Greens, country
Do. country on toast ••.
Do. to serve in various ways ...
Do. on toast
Do. puree of Grilled fowl (Wyvern's way) Guinea fowl (pintade) with watercress
■i^am of mutton Do. to boil Handing round dishes Hard-boiled eg^*^ toast
Do do. with fish toast
Hare hashed Do. jugged (civet ih lievre) Do. patties a la financiere Do. pie Do. roast Do. do. sauce for Do. do. stuffing for Do. soup Do. do. (puree) Do. to marinade Haricots dried (Soissons) ... Do. verts ... Do. do. in salad (cold) Do. do. steamed Do. do. panaches ... Do, do. to trim Hash, concerning Do. gravy (at a pinch) ... Hashed hare
Do. mutton to taste like venison Hen turkey braised h. la jardiniere... Do. do. do. with cauliflower Herbs seasoning in stuffing Herring roes green butter of
Do. toast Hollandaise sauce Homard a l'Americaine
Do. pilao a la Turque Hors d'oeuvres, service of Do. do. combinations of ... Do. do. garnishing Do. do. serving oysters as ,,, Do. do. things composing ...
108
137 & 338
137 & 338
...67 ac 168
... 6& 213
... 6 & 214
Hors d'oeuvres, to choose ... ... ... 215
Horseradish sauce ... ... ... ... 90
Hump to boil ... ... ... ... ... 115
Do. to cure ... ... ... ... ... 254
Ice vanilla cream ... ... ... ... 456
Iced apricot cream pudding ... ... ... 340
Do. Charlotte a la Sicilienne ... ... ... 357
Do. Charlotte Russe au praline ... ... ... 369
Do. Nesselrode pudding ... ... ... 375
Do. parfait au chocolat ... ... ... ... 381
Do. pistacio cream ... ... ... ... 345
Do. pudding a l'ambigu (medley) ... ... 396
Do. pudding with cherries ... ... ... 364
Do. pudding with strawberries ... ... ... 352
Do. rice a l'imperatrice ... ... ... ... 388
Icing, chocolate ... ... ... ... ... 419
Indian corn, (mais) a l'Americaine ... ... 441
Do. do. a l'Italienne... ... ... ... 248