Duck.
k la Catalonia, 417.
A la Valencia, 416.
aux olives, 418.
Hanoverian style, 420.
loasted k PAllemande, 418.
k PAm^rioidne, 418.
in butter, 414.
salmi of, 416.
k la Milaniuse, 416.
of cold roasted, 418.
of ducklings, 417.
with brown kale, 418.
with sauerkraut, 419.
SmoUo Gaio.
DuMPLiKQS, Shall, xto.
Apple balls for fruit and soups, 82.
bread dumplings, 84.
chicken forcemeat balls, 84.
chicken forcemeat, fine dumplings, 85.
crab forcemeat balls, 87.
decorated forcemeat balls, 88.
egg balls, 86.
dumplings, 88.
flsh forcemeat balls, 86.
forcemeat balls of fish, pork, and veal, 87.
kaiser nockerls, 71.
DmcPLiKos, BxALL, ira
Oyster forcemeat balls, 87.
rice balls, 87.
flour dumplings, 82.
sausage forcemeat balls, 88.
sponge dumplings for fricassees, 84.
for soup, 88.
with cheese, 88.
turtle forcemeat balls, 86.
veal forcemeat balls, 85.
k la Fran^aise, 84.
zwieback dumplings, 88.
Sm also FoBouoEAT Balls ahd
LDTOS.
£SL&
k la matelote, 147.
k la Normande, 146.
k la Tartare, 148.
collared, 147.
farci,144
fried, 148.
in beer, 14^
in jelly, 146.
how to smoke, 148.
mariniere, 148.
smoked, broiled, 148.
with oysters, 146.
£00 Plajtt.
fried, 498.
stuffed, 499.
£gos,sto.
Eggs k la de OasieUaaa, 680.
an mixoir, baked, 683.
fried, 588.
bofled,58aL
for garnishing, 58S.
chops and oroqueitea, 548L
cream, 540.
cup, on toast, 641.
en croutons, 641.
farces k PAllemande, 648.
fried, 688.
k PAllemande, 588.
on toast, 641.
poached, 688.
scrambled, a PAllemande, 584.
k PAm^ricaine, 584.
k la Fran^Mse, 584.
and bacon, H4.
INDEX.
601
EggB Bonunbled with boiled ham, 535.
with fines herbes, 685.
with ahiimpe, 586.
with smoked beef, 585.
with tomatoes, 586.
with truffies, 584.
mow, 540.
Btnffed, 589.
Timbales, 642.
omelet k ritaliemie, 68&
oheese, 587.
orab, crawfish, and shrimp, 58S.
French, 580.
German, 580.
kidney, 539.
lobster, 588.
oyster, 587.
Spanish, 587.
tonubto, No. If No. 3, SSflL
oysters, nest, 541.
shrimp, nest, 540.
Ehdivxs.
With cream, 503.
£ssBirGxs.
of anchovies, 118.
of chicken, 115.
of fish, 114.
of game, 114.
of mushrooms, 118.
of poultry, 114.
of spice, 118.
of truffles, 118.
fines herbee, 114.
herbs salt, 115.
seasoning salt, 115.
Floukdkr and Sole.
Flounder and its species, 150.
k la Dresden, 590.
farci k la Messalina, 155.
fillet k la Berlinoise, 151.
k la Fran^aiae, 158.
k la Viennoise, 151.
fried, 156.
Sole, fillet farci, 154.
with Tartar sauce, 154.
or fiounder k la Normandie, 158.
fillet k la Venetienne, 162.
fillet, how to prepare, 150.
FOBOXHXAT.
Com filling, 76.
forcemeat k PEspagnole, 74.
American, 75.
Borden, 71.
chestnut, 74.
clam, 77.
crab, 77.
fine chicken, 77.
fine fish, 75.
French fish, 76.
game, 77.
giblet, 74.
liver, No. 1, 71.
forcemeat for capon, 77.
lobster, 77.
oyster, 74.
plain fish, 76.
sausage, 75.
tomato, 77.
veal. No. 1, 78.
No. 2, 78.
with almonds, 75.
with fines herbes, 78.
FORCKMBAT BaLLS AKD DutCPLIHOa.
Beef forcemeat balls, 78.
cream dumplings for soup, 81.
dumplings with prepared fiour, 80.
flour dumplings, 80.
forcemeat balls of sauaage meat, 78.
liver balls, 79.
k la royal, 79.
dumplings, 79.
for soup, 79.
potato dumplings of raw potatoes, 80.
Quenelle forcemeat, 81.
ThDringer dumplings, 80.
S^ also DuMPLnros, Small.
FouKDATioNs; «M Cboustadks, Fouvda'
TICKS, ETC.
Panada, 81.
Fboos.
k I'Espagnole, 189.
k la poulette, 189.
broiled k la maitre d*hdtel, 140.
Page 394
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Duck.
k la Catalonia, 417.
A la Valencia, 416.
aux olives, 418.
Hanoverian style, 420.
loasted k PAllemande, 418.
k PAm^rioidne, 418.
in butter, 414.
salmi of, 416.
k la Milaniuse, 416.
of cold roasted, 418.
of ducklings, 417.
with brown kale, 418.
with sauerkraut, 419.
SmoUo Gaio.
DuMPLiKQS, Shall, xto.
Apple balls for fruit and soups, 82.
bread dumplings, 84.
chicken forcemeat balls, 84.
chicken forcemeat, fine dumplings, 85.
crab forcemeat balls, 87.
decorated forcemeat balls, 88.
egg balls, 86.
dumplings, 88.
flsh forcemeat balls, 86.
forcemeat balls of fish, pork, and veal, 87.
kaiser nockerls, 71.
DmcPLiKos, BxALL, ira
Oyster forcemeat balls, 87.
rice balls, 87.
flour dumplings, 82.
sausage forcemeat balls, 88.
sponge dumplings for fricassees, 84.
for soup, 88.
with cheese, 88.
turtle forcemeat balls, 86.
veal forcemeat balls, 85.
k la Fran^aise, 84.
zwieback dumplings, 88.
Sm also FoBouoEAT Balls ahd
LDTOS.
£SL&
k la matelote, 147.
k la Normande, 146.
k la Tartare, 148.
collared, 147.
farci,144
fried, 148.
in beer, 14^
in jelly, 146.
how to smoke, 148.
mariniere, 148.
smoked, broiled, 148.
with oysters, 146.
£00 Plajtt.
fried, 498.
stuffed, 499.
£gos,sto.
Eggs k la de OasieUaaa, 680.
an mixoir, baked, 683.
fried, 588.
bofled,58aL
for garnishing, 58S.
chops and oroqueitea, 548L
cream, 540.
cup, on toast, 641.
en croutons, 641.
farces k PAllemande, 648.
fried, 688.
k PAllemande, 588.
on toast, 641.
poached, 688.
scrambled, a PAllemande, 584.
k PAm^ricaine, 584.
k la Fran^Mse, 584.
and bacon, H4.
INDEX.
601
EggB Bonunbled with boiled ham, 535.
with fines herbes, 685.
with ahiimpe, 586.
with smoked beef, 585.
with tomatoes, 586.
with truffies, 584.
mow, 540.
Btnffed, 589.
Timbales, 642.
omelet k ritaliemie, 68&
oheese, 587.
orab, crawfish, and shrimp, 58S.
French, 580.
German, 580.
kidney, 539.
lobster, 588.
oyster, 587.
Spanish, 587.
tonubto, No. If No. 3, SSflL
oysters, nest, 541.
shrimp, nest, 540.
Ehdivxs.
With cream, 503.
£ssBirGxs.
of anchovies, 118.
of chicken, 115.
of fish, 114.
of game, 114.
of mushrooms, 118.
of poultry, 114.
of spice, 118.
of truffles, 118.
fines herbee, 114.
herbs salt, 115.
seasoning salt, 115.
Floukdkr and Sole.
Flounder and its species, 150.
k la Dresden, 590.
farci k la Messalina, 155.
fillet k la Berlinoise, 151.
k la Fran^aiae, 158.
k la Viennoise, 151.
fried, 156.
Sole, fillet farci, 154.
with Tartar sauce, 154.
or fiounder k la Normandie, 158.
fillet k la Venetienne, 162.
fillet, how to prepare, 150.
FOBOXHXAT.
Com filling, 76.
forcemeat k PEspagnole, 74.
American, 75.
Borden, 71.
chestnut, 74.
clam, 77.
crab, 77.
fine chicken, 77.
fine fish, 75.
French fish, 76.
game, 77.
giblet, 74.
liver, No. 1, 71.
forcemeat for capon, 77.
lobster, 77.
oyster, 74.
plain fish, 76.
sausage, 75.
tomato, 77.
veal. No. 1, 78.
No. 2, 78.
with almonds, 75.
with fines herbes, 78.
FORCKMBAT BaLLS AKD DutCPLIHOa.
Beef forcemeat balls, 78.
cream dumplings for soup, 81.
dumplings with prepared fiour, 80.
flour dumplings, 80.
forcemeat balls of sauaage meat, 78.
liver balls, 79.
k la royal, 79.
dumplings, 79.
for soup, 79.
potato dumplings of raw potatoes, 80.
Quenelle forcemeat, 81.
ThDringer dumplings, 80.
S^ also DuMPLnros, Small.
FouKDATioNs; «M Cboustadks, Fouvda'
TICKS, ETC.
Panada, 81.
Fboos.
k I'Espagnole, 189.
k la poulette, 189.
broiled k la maitre d*hdtel, 140.