^^addle of mutton with French beans
Do. do, with peas
Salad, cooked vegetables in
Do. do. country
Do. dressing plain
Do. do. principles of
Do. do. with eggs
Do. service of ...
Do. tomato
Do. with hot fish condemned
Salade a la ma tante
Do. Russe ...
Salads, vegetables for
Salmis de cailles
Do. observations regarding the
Salmon, boudins of
Do. pie (cold)
338
344
210
210
205
204
208
209
207
59
210
401
204
380
67
477
283
INDEX.
545
PAGE.
Salmon tinned to dress ...
«.• «..
323
Do. toast
... ..•
230
Salpicon de gibier en caisses
...
364
Salsify
... ...
161
Do. au gratin ...
...
161
Do. sauce
... ..•
161
Do. scallops ...
...
161
Do. soup
...
162
Sandwiches
...
192
Sardine toast
... ...
230
Do. fillets potted
...
213
Sauce a I'Americaine
...
404
Do. a la B6atnaise
... ...
337
Do. a la Bretonne
... ...
417
Do. a la Careme
... ...
456
Do. a la Chateaubriand
...
362
Do. a la Chetput
...
476
Do. a la Genevoise
...
372
Do. a la maitre d'hotel...
...
82
Do. a la matelote
... ...
417
Do. a la poulette
...
83
Do. a la Reforme
... ...
360
Do. a la Ve'nitienne
...
383
Do. a la Valois
...
319
Do. AUemande
... •••
96
Do. apricot for pudding-
...
461
Do. au fenouil
...
8t
Do. au fromage
... ...
242
Do. au Parmesan hnilanaise)
83 & 360
Do. au pauvre homme ...
89 & 445
Do. au persil ...
81
&436
Do. auxcapres...
81
&37S
Do. aux cornichons
82
J&36S
Do. aux fines herbes
81
&366
Do. aux olives ...
...
384
Do. aux pointes d'asperges
...
421
Do. bechamel
... ...
98
Do. bigarade (wild fowl)
... ...
35t
Do. blanche ...
...
80
Do. blonde
... ..*
83
Do. bordelaise
...
354
Do. bread
..•
^1
Do. chicken chaud-froid
... ...
378
Do. Dutch
...
89
Do. d'Uxelles
... ...
100
Do. Espagnole...
...
96
Do. do. descendants of ,.,
... !••
97
546 INDEX.
Sauce financiere
Do, fines herbes
Do* for blanquette
Do. for roast ^oose
Do. for teal fillets
Do. for top-dressing^ toasts
Do. for Victoria pudding
Do. Hollandaise
Do. horseradish
Do. lime for puddings ...
T)o. liver for hare
Do. macedoine
Do. ma)onnaise fordinary)
Do. do with raw ep^gs ...
Do. Milanaise
Do. mirepoix ...
'Do. mushroom
Do. mustard ...
Do. oyster
Do. Peg- Woffington ... •
Do. Perigueux
Do. piquante
Do. poivrade...
Do. Proven^ale
Do. ravigote (cold)
Do. do. (hot)
Do. remoulade (cold) ...
Do. do. (hot) ...
Do. Robert ..
Do. royale for puddings
Do. salad (plain)
Do. do. with eggs
Do. sorrel
Do. soubise ...
Do. do. au parmesan (Milanaise)
Do. tartare (cold)
Do. do. (hot)
Do. tomato ...
Do. veloute ...
Do. do. au fromage
Do. wild duck a, la minute
Do. Wyvern's
Sauce-making materials ...
Do. do. utensils
Sauces, Gouffe's classification of ...
Savoury pies, rules for
Do. rice
...
9S
8i, 100,
,cS:4i<>
...
440
431
...
446
...
224
47^>
...
84
()n
...
468
...
:.27
...
368
go
!()<»
...
Page 301
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
^^addle of mutton with French beans
Do. do, with peas
Salad, cooked vegetables in Do. do. country Do. dressing plain Do. do. principles of Do. do. with eggs Do. service of ... Do. tomato
Do. with hot fish condemned Salade a la ma tante
Do. Russe ... Salads, vegetables for Salmis de cailles
Do. observations regarding the Salmon, boudins of Do. pie (cold)
Salmon tinned to dress ...
«.• «..
Do. toast
... ..•
Salpicon de gibier en caisses
...
Salsify
... ...
Do. au gratin ...
...
Do. sauce
... ..•
Do. scallops ...
...
Do. soup
...
Sandwiches
...
Sardine toast
... ...
Do. fillets potted
...
Sauce a I'Americaine
...
Do. a la B6atnaise
... ...
Do. a la Bretonne
... ...
Do. a la Careme
... ...
Do. a la Chateaubriand
...
Do. a la Chetput
...
Do. a la Genevoise
...
Do. a la maitre d'hotel...
...
Do. a la matelote
... ...
Do. a la poulette
...
Do. a la Reforme
... ...
Do. a la Ve'nitienne
...
Do. a la Valois
...
Do. AUemande
... •••
Do. apricot for pudding-
...
Do. au fenouil
...
8t
Do. au fromage
... ...
Do. au Parmesan (Milanaise)
83 & 360
Do. au pauvre homme ...
89 & 445
Do. au persil ...
&436
Do. auxcapres...
&37S
Do. aux cornichons
J&36S
Do. aux fines herbes
&366
Do. aux olives ...
...
Do. aux pointes d'asperges
...
Do. bechamel
... ...
Do. bigarade (wild fowl)
... ...
35t
Do. blanche ...
...
Do. blonde
... ..*
Do. bordelaise
...
Do. bread
..•
^1
Do. chicken chaud-froid
... ...
Do. Dutch
...
Do. d'Uxelles
... ...
Do. Espagnole...
...
Do. do. descendants of ,.,
... !••
Sauce financiere
Do, fines herbes
Do* for blanquette
Do. for roast ^oose
Do. for teal fillets
Do. for top-dressing^ toasts
Do. for Victoria pudding
Do. Hollandaise
Do. horseradish
Do. lime for puddings ...
T)o. liver for hare
Do. macedoine
Do. ma)onnaise fordinary)
Do. do with raw ep^gs ...
Do. Milanaise
Do. mirepoix ...
'Do. mushroom
Do. mustard ...
Do. oyster
Do. Peg- Woffington ... •
Do. Perigueux
Do. piquante
Do. poivrade...
Do. Proven^ale
Do. ravigote (cold)
Do. do. (hot)
Do. remoulade (cold) ...
Do. do. (hot) ...
Do. Robert ..
Do. royale for puddings
Do. salad (plain)
Do. do. with eggs
Do. sorrel
Do. soubise ...
Do. do. au parmesan (Milanaise)
Do. tartare (cold)
Do. do. (hot)
Do. tomato ...
Do. veloute ...
Do. do. au fromage
Do. wild duck a, la minute
Do. Wyvern's Sauce-making materials ...
Do. do. utensils Sauces, Gouffe's classification of ... Savoury pies, rules for
Do. rice
...
9S
8i, 100,
,cS:4i<>
...
...
...
47^>
...
()n
...
...
:.27
...
go
!()<»
...