Cold, croquettes of, 400.
ourry of, 899.
in aspic, 408.
in jelly, 400.
ragout, 401.
salad, 899.
silan curry, 899.
dressed with truffles k la Fran^aise, S96.
roasted k P Allemande, 898.
plain, 898.
with bread dressing, 894.
with bread dressing, American style,
896.
with chestnut dressing, 896.
with sage dressing, 896.
Tcsmps.
Turnip balls, 494.
with bouillon, 496.
BuBstan, boiled, 496.
creamed, 496.
with bacon and poUtoes, 496.
with Frankmrter sausage, 494.
with lamb, 494.
white k la orSme, 498.
puree, 494
Vbal.
Calf Hi brain.— How to blanch and pro-
pare, 894-896.
feet triiA with Allemande sauce, fBL
head, boiled, 888.
how to bono and boil, 888.
liver k la mattre d'h6tol, 886.
and bacon, fHed, 886.
braised, 886.
broiled, 886.
flried, 886.
potted, 886.
stewed, 887.
tongue k la Espagnole, 898.
k la jardini^ 898.
Yeal k la bdchamel, 889.
blanquette of, k P Allemande, 880.
breast of, 878.
oold, warmed over, 888.
with cream sauce, 886.
oroquettes. No. 1, 889.
eroquettes, No. 8, 890.
cutiets, broUed, 89L
INDEX.
613
entiets, fried, 991.
en papiUotes, 290.
in paper, 291.
larded, with spinaoh, 292.
MaoMoine,.291.
fricassee, 280.
hash, 288.
with oysteiB, 289.
kidney, 288.
loin of, Ik la prinoesse, 275.
O7Bten,290.
roast, breast, k PAllemande, 277.
roasted, 1^, k I'Allemande, 274.
k PAm^rioaine, 274.
loin, 275.
rolls, 282.
roulade, 279.
saddle, k PAllemande, 276.
shoulder, stuffed, 277.
stew, k TAm^ricaine, 280.
k PEspagnole, 284.
k Pltalienne, 284.
k PHanovrienne, 281.
fricandeau, k la jardini4re, 298.
Veal
Heidelberig^r steak, 298.
mock turtle, ra^roniit, 284.
pit4 froid de veau (Kalte Kalbspastete),
287.
Vienna schnitzel, 292.
WxAznsB.
k la Polonaise, 211.
k la RothschUd, 210.
k la Tartare, 212.
baked, 212.
k la Baohel, 211.
fillets of, 212.
fried, 212.
where found, etc, 210.
Whitkbait.
k la Tartare AUemande, 209.
broiled, 209.
description, 209.
fried, 209.
Whitsfish.
broiled, 210.
where found, etc., 210.
ENTRIES AND SMALL SIDE DISHES.
Artichokes
k la Barigoule, 505.
bottoms stuffed, 506.
Beef
kidney bouch^es, 268.
Buut^, 262.
on toast, 263.
marrow bones on toast, 268.
meat pudding, 259.
■teak pie, 269.
tenderloin k la Bordelaise, 244.
broiled, 244.
tongue ragout, 261.
tripe k PEspagnole, 265.
stewed, 265.
Calf's Brain
k PAlfonso, 299.
ramikins of calf's brain, 295.
ooquilles, 298.
with tomatoes, 298.
fried, 292.
feet fHt^, with Allemande sauce, 282.
k la poulette, 284.
Calf's Head
k la poulette, 284.
k la Cavour, 284.
vinaigrette en tortue, 288.
tongue, k TEspagnoIe, 294.
lilajardinidre, 298.
Canapes
aux ^crevisses, 455.
d'anchovies, 455.
herring, 456.
lobster, 456.
615
Canapes
rOrenzo k la Filipini, 456.
aardinee, 456.
Cauliflower
au gratin, 482.
Celery
with oysters, 600,
Cheese
au gratin, 580.
caisses petites au fromage, 629.
koch k la Viennoise, 529.
fondue on toast, 580.
au Parmesan, 580.
golden buck, 580.
souffle, 529.
Welsh rarebit, 580.
Chicken
k la Baltimore, 860.
boned, 862.
en casserole, 869.
k la Cr^le, 858.
croquettes, 881.
eurry, 864.
Indian, 426.
silan, 888, 588.
epigram, 874.
flllet, how to prepare, 890.
k la Maltaise, 872.
k la Toulouse, 871.
supreme, 871.
fHcassee k PAllemande, 861.
k PAm^ricaine, 861.
with dumplings, 868.
616
£NTBEBS and small side DISHBa
Chicken
fricassee with forcemeat balls, 864
plain, 868.
de poulets k la Toulouse, 866.
firied. No. 1, 879.
Page 401
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cold, croquettes of, 400.
ourry of, 899.
in aspic, 408.
in jelly, 400.
ragout, 401.
salad, 899.
silan curry, 899.
dressed with truffles k la Fran^aise, S96.
roasted k P Allemande, 898.
plain, 898.
with bread dressing, 894.
with bread dressing, American style,
896.
with chestnut dressing, 896.
with sage dressing, 896.
Tcsmps.
Turnip balls, 494.
with bouillon, 496.
BuBstan, boiled, 496.
creamed, 496.
with bacon and poUtoes, 496.
with Frankmrter sausage, 494.
with lamb, 494.
white k la orSme, 498.
puree, 494
Vbal.
Calf Hi brain.— How to blanch and pro-
pare, 894-896.
feet triiA with Allemande sauce, fBL
head, boiled, 888.
how to bono and boil, 888.
liver k la mattre d'h6tol, 886.
and bacon, fHed, 886.
braised, 886.
broiled, 886.
flried, 886.
potted, 886.
stewed, 887.
tongue k la Espagnole, 898.
k la jardini^ 898.
Yeal k la bdchamel, 889.
blanquette of, k P Allemande, 880.
breast of, 878.
oold, warmed over, 888.
with cream sauce, 886.
oroquettes. No. 1, 889.
eroquettes, No. 8, 890.
cutiets, broUed, 89L
INDEX.
613
entiets, fried, 991.
en papiUotes, 290.
in paper, 291.
larded, with spinaoh, 292.
MaoMoine,.291.
fricassee, 280.
hash, 288.
with oysteiB, 289.
kidney, 288.
loin of, Ik la prinoesse, 275.
O7Bten,290.
roast, breast, k PAllemande, 277.
roasted, 1^, k I'Allemande, 274.
k PAm^rioaine, 274.
loin, 275.
rolls, 282.
roulade, 279.
saddle, k PAllemande, 276.
shoulder, stuffed, 277.
stew, k TAm^ricaine, 280.
k PEspagnole, 284.
k Pltalienne, 284.
k PHanovrienne, 281.
fricandeau, k la jardini4re, 298.
Veal
Heidelberig^r steak, 298.
mock turtle, ra^roniit, 284.
pit4 froid de veau (Kalte Kalbspastete),
287.
Vienna schnitzel, 292.
WxAznsB.
k la Polonaise, 211.
k la RothschUd, 210.
k la Tartare, 212.
baked, 212.
k la Baohel, 211.
fillets of, 212.
fried, 212.
where found, etc, 210.
Whitkbait.
k la Tartare AUemande, 209.
broiled, 209.
description, 209.
fried, 209.
Whitsfish.
broiled, 210.
where found, etc., 210.
ENTRIES AND SMALL SIDE DISHES.
Artichokes
k la Barigoule, 505.
bottoms stuffed, 506.
Beef
kidney bouch^es, 268.
Buut^, 262.
on toast, 263.
marrow bones on toast, 268.
meat pudding, 259.
■teak pie, 269.
tenderloin k la Bordelaise, 244.
broiled, 244.
tongue ragout, 261.
tripe k PEspagnole, 265.
stewed, 265.
Calf's Brain
k PAlfonso, 299.
ramikins of calf's brain, 295.
ooquilles, 298.
with tomatoes, 298.
fried, 292.
feet fHt^, with Allemande sauce, 282.
k la poulette, 284.
Calf's Head
k la poulette, 284.
k la Cavour, 284.
vinaigrette en tortue, 288.
tongue, k TEspagnoIe, 294.
lilajardinidre, 298.
Canapes
aux ^crevisses, 455.
d'anchovies, 455.
herring, 456.
lobster, 456.
615
Canapes
rOrenzo k la Filipini, 456.
aardinee, 456.
Cauliflower
au gratin, 482.
Celery
with oysters, 600,
Cheese
au gratin, 580.
caisses petites au fromage, 629.
koch k la Viennoise, 529.
fondue on toast, 580.
au Parmesan, 580.
golden buck, 580.
souffle, 529.
Welsh rarebit, 580.
Chicken
k la Baltimore, 860.
boned, 862.
en casserole, 869.
k la Cr^le, 858.
croquettes, 881.
eurry, 864.
Indian, 426.
silan, 888, 588.
epigram, 874.
flllet, how to prepare, 890.
k la Maltaise, 872.
k la Toulouse, 871.
supreme, 871.
fHcassee k PAllemande, 861.
k PAm^ricaine, 861.
with dumplings, 868.
616
£NTBEBS and small side DISHBa
Chicken
fricassee with forcemeat balls, 864
plain, 868.
de poulets k la Toulouse, 866.
firied. No. 1, 879.