The European cookbook for American homes (from Italy, Spain, Portugal and France)

Panned Fish, 127 Pap, Rice, 114 Parisian Salad, 350 Parmesan Sauce, 51 Parsnips, Smothered, 180 Partridges, Braised, 253 Partridges Perigueux, 337 Partridges, Soused, 159 Partridge with Sauerkraut, 338 Paste, Almond for Cakes, 196 Paste, Boiled Puff, 369 Paste, Puff, 369 Paste, Italian Almond, 72 Paste, Short, for Pies, 373 Pasties, Sweet, 74 Pastry Dough, 76 Pastry, Genoese, 76 Pastry Twists, 199 Patties, Game, 254 Patties, Shrimp, 134 Peach Compote, 81, 359 Peach Sherbet, 65 Peaches, Frozen, 69 Peaches Royal, 358 Peaches with Rice, 360 Pears, Compote of, 359 Pears in Anis Jelly, 201 Peasant Soup, 289 Peas with Ham, 176 Peppers Baked Plain, 58 Pepper, Green, Salad, 188 Peppers, Stuffed, 58, 176 Peppery Soup, 114 Perigueux Sauce, 337 Pheasant with Sauerkraut, 338 Pickled Mushrooms, 17 Pie, Almond, 261 Pie, Pot, 143 Pies, Fish, 36 Pies, Litde Venison, 251 Pies, White Petticoat, 143 Pineapple Sherbet, 66 Pine Nut Butter Cakes, 197 Pine Nuts, Capon with, 47 Pine Nut Tarts, 76 Piquant Sauce, 167 Piquant Soup, 114 Pissaladeira, 14 Plain Spaghetti, 21 Poached Eggs Burgundy, 316 Polenta, 32-33 Pomona Sherbet, 65 Pork Biscayenne, 212 Pork Chops, Fried, 249 Pork Chops Milanese, 44 Pork Chops with Capers, 152 Pork, Grilled Rashers of, 152 Pork Hamburgers, 151 Pork in Patapar, 150 Pork Liver with Fennel, 44 Pork, Sugared, 151 Portuguese Cooking Sauce, 256 Portuguese Curry, 248 Portuguese Sauce, 256 Portuguese Soup, 229 Potato Balls, 180 Potato Cake, 180 Potato Cakes in Sauce, 179 Potato Pudding, 179 Potato Souffle Normandy, 346 Potatoes, Eggs in, 137 Potatoes in Wine, 179 Potatoes Lyonnaise, 344 Potatoes, Mashed with Chestnuts, 347 Potatoes, Napoleon Puff, 345 Pot Pie, 143 Princes' Chowder, 228 Prune or Plum Sauce, 269 Praline, Souffle, 355 Preserve, Gooseberry, 361 Pudding, Almond, 77 Pudding, Apple, 262 Pudding, Black, 77 Pudding, Bread, 263 Pudding, Chocolate, 78, 262 Puddings, Little Cream, 78 Pudding, Rice, 263 Pudding, Tapioca, 79 Pudding, Vermicelli, 79 Puffs of Wind, 192 Pullet Champagne Style, 329 Pumpkin Soup, 18 Punch, Frozen Mint, 205 Punch, Frozen Spanish, 207 Punch, Roman, 66 Puree, Chestnut, 113 Quenelles, 343 Quail in Hot Ashes, 336 Quail, Roast, 158 Quilted Cauliflower, 174 Rabbit in Patapar, 160 Rabbit, Young, Champagne Style, Rabbit, Young, with Ham, 160 Radish Sauce, 166 Ragout, 114 Ragout of Meat, 149 ral ofSv^ mm :mffi rzJr .. *JBftilfe>HK 'USE ■ ■ mm ■ max H B9 BK ,5' IHH ;i!» I ' BH I B . Hi ' "• HS2 I ■■ •/.«" ■ f ■ Ragout, Vegetable, 349 Raisins, Almonds and, 202 Raisin and Chestnut Compote, 80 Raspberries Romanoff, 358 Ravioli, 29 Ray with Almond Sauce, 130 Red Wine Sauce, 268 Rice, Birds Smothered in, 48 Rice, Catalan Style, 181 Rice, Nourishing, 258 Rice Pap, 114 Rice, Peaches with, 360 Rice Pudding, 78, 263 Rice Valencia Style, 156 Rice with Codfish, 231 Rice with Trimmings, 182 Rice with Vegetables, 181 Risotto, 31 Risotto Milanese Style, 31 Roast Beef Spanish Style, 146 Roast Kid, 40, 154 Roast Quail, 158 Roast Shad, 121 Roast Turkey, 157 Roasted Chestnuts, 80 Roasted Hare, 161 Roasted Small Game Birds, 159 Roasts, Garnish for, 172 Rolls, Veal, 325 Roman Punch, 66 Rose Sherbet, 204 Rouen Cream Tarts, 370 Royal Soup, 106 Rum Cream, 354 Saddle of Mutton, 250 Sago Wine Sauce, 79 Salmon Pancake, 131 Salads