Do. souffle ... •" ... — ... 44^"^
Veal cutlets ... ••• ... ... ••• 68
Do. stock, a substitute for ... ... ... 95
Vegetable marrow au gratin ... ... ... 156
^56
156
229
'55
Do.
do.
fritters (beignets)
Do.
do.
mock whitebait of
Do.
do.
toast ...
Do.
do.
to cook
Do.
stock
...
1 1
Vegetables as entremets ... ... ... ... 126
Do. classified ... ... ... ... 127
Do. not to be handed round with entrees ... 11 &: 74
Do. proportion of to meet in soup ... ... 41
Veloute sauce ... ... ... •.. ... 91)
Do. do. au fromage ... ... ... ... 239
Do. do. descendants of ... ... ... 99
V^nitienne sauce ... ... ... ... 38.^
Victoria pudding, ... ... ... ... 47t'
Do. do. sauce for ... ... ... 476
Viennoise pudding ... ... ... ... 472
Vinegar aromatic ... ... ... ... 206
Do. fines herbes ... ... ... ... 20O
Do. in salads over use of ... ... ... 204
Do. reduced, in sauces ... ... ... ux)
Vol-au-vent pastry case to make ... ... ... 39''>
Do. concerning the ... ... ... 72
c<j arren s pot ... ... ... ... i2(
Do. steamer ... ... ... ... I4I
Water-cress (cooked like spinach) ... ... ... 147
Do. with the rot ...
Welsh rarebit toast
Wild duck, roast ,.. ... ... ... 4S4
Do. sauce a la minute for ... ... ... 48^
Do. do. bisrarade for ... ... ... -^^i
/
2^ r
INDEX.
653
Whitebait mock...
White sauce, plain
Do. do. varieties of ...
Do. do. made with bechamel,
Whitings a I'Am^ricaine...
Do. a la remoulade (hot)
Do. aux fines herbes
Do. with sharp sauce
Wine in savoury pies
Do. reduced in sauces ...
Do. soups
Wire frying basket, the ...
Woodcock toast...
&c.
PAGE.
80
81
98
404
474
410
421
273
100
36
193
226
'^^-jams, to cook
Yeatman's baking powder
Do. do. do. in bread making.
Do. do. do. in pastry
167
317
317
264
^
X/»tv
re
I :
Page 305
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
Do. souffle ...
Veal cutlets ... ••• ... ... ••• 68
Do. stock, a substitute for ... ... ... 95
Vegetable marrow au gratin ... ... ... 156
^56
'55
Do.
do.
fritters (beignets)
Do.
do.
mock whitebait of
Do.
do.
toast ...
Do.
do.
to cook
Do.
stock
...
1 1
Vegetables as entremets ... ... ... ... 126
Do. classified ... ... ... ... 127
Do. not to be handed round with entrees ... 11 &: 74
Do. proportion of to meet in soup ... ... 41
Veloute sauce ... ... ... •.. ... 91)
Do. do. au fromage ... ... ... ... 239
Do. do. descendants of ... ... ... 99
V^nitienne sauce ... ... ... ... 38.^
Victoria pudding, ... ... ... ... 47t'
Do. do. sauce for ... ... ... 476
Viennoise pudding ... ... ... ... 472
Vinegar aromatic ... ... ... ... 206
Do. fines herbes ... ... ... ... 20O
Do. in salads over use of ... ... ... 204
Do. reduced, in sauces ... ... ... ux)
Vol-au-vent pastry case to make ... ... ... 39''>
Do. concerning the ... ... ... 72
c<j arren s pot ... ... ... ... i2(
Do. steamer ... ... ... ... I4I
Water-cress (cooked like spinach) ... ... ... 147
Do. with the rot
Welsh rarebit toast
Wild duck, roast ,.. ... ... ... 4S4
Do. sauce a la minute for ... ... ... 48^
Do. do. bigarade for... ... ... -^^i
/ 2^ r
Whitebait mock... White sauce, plain Do. do. varieties of ... Do. do. made with bechamel, Whitings a I'Am^ricaine... Do. a la remoulade (hot) Do. aux fines herbes Do. with sharp sauce Wine in savoury pies Do. reduced in sauces ... Do. soups Wire frying basket, the ... Woodcock toast...
&c.
'^^-jams, to cook Yeatman's baking powder
Do. do. do. in bread making.
Do. do. do. in pastry
^
X/»tv
re
I :