FoodNet

French dishes for American tables

1886

Page 101

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
291. Turkey with truffles 109 339. Roast canvas-back ducks 124 340. Red-head ducks 124 341. Broiled red-head ducks 124 342. Salmi of red-head ducks 124 318. Hare a la bourgeoise 119 319. Ragout of hare 119 316. Fillets of hare sautes 118 317. Roast hare 119 306. Partridge aux choux 114 304. Broiled partridge 114 305. Deviled partridge 114 307. Roast partridge 115 308. Salmi of partridge 115 325. Supreme of partridge 120 326. Timbale of partridge 121 309. Truffled partridge 116 333. Broiled plover 123 310. Broiled quail 116 312. Quail en caisse 116 311. Roast quail 116 313. Quail with truffles 117 324. Rabbit a l'Espagnole 120 323. Hash of rabbit 120 322. Roast rabbit 120 321. Ragout of rabbit 119 320. Rabbit saute' a la minute 119 338. Reed birds 124 INDEX. 223 ART. PAGE 337. Snipe 124 300. Broiled squabs 113 302. Broiled squabs (deviled) 114 301. Squabs en compote 113 299. Roast squab 113 303. Squabs with green peas 114 332. Braised fillets of venison 122 330. Venison chops 121 327. Venison chops, with currant jelly sauce .: 121 329. Leg of venison 121 331. Ragout of venison 122 328. Saddle of vension 121 335. Broiled woodcock 123 336. Roast woodcock 123 CHAPTER V. Vegetables. 369. Artichokes a la Barrigoule 132 368. Fried artichokes 132 366. Fonds d'artichauts a. 1' Italienne 131 367. Fonds d'artichauts a la macedoine 132 443. Puree of artichokes 153 370. Raw artichokes a la vinaigrette 133 365. Artichokes with butter sauce 131 371. Jerusalem artichokes 133 444. Puree of Jerusalem artichokes • 153 445. Jerusalem artichokes au gratin 153 358. Asparagus with butter sauce 13° 357. Asparagus with French rolls 129 359. Pointes d'asperges au velout£e 13° 360. Asperges en petits pois 13° 351. Dried beans - 128 420. Dried Lima beans 147 418. Lima beans 146 349. Beans panaches 127 224 FRENCH DISHES. ART. PAGE 352. Pur£e of dried beans.. . . 128 353. Red beans 128 350. White beans sautes . 128 354. Windsor beans 129 355- Windsor beans a l'Anglaise 129 356. Pur£e of Windsor beans 129 347. String-beans a l'Anglaise 127 348. String-beans saut6s 127 401. Pickled beets , . 141 400. Beets with butter , 141 411. Cabbage au gratin 144 412. Cabbage farcied 144 410. Cabbage saute" au'beurre 144 408. Carrots sautes au beurre 143 363. Cauliflower au gratin 131 364. Cauliflower au velout£e 131 362. Cauliflower with butter sauce 131 391. Fried celery, tomato sauce 139 392. Pur£e of celery. 139 389. Celery with marrow 138 390. Celery with white sauce 138 442. Puree of French chestnuts ,. 152 409. Chiccory with cream 143 414. Stewed corn with cream 145 415. New Orleans corn pudding 145 355. Cucumbers farcied 136 386. Cucumbers with cream 137 384. Egg-plant farcied 136 3S3. Egg-plant fried 136 393. Horse-radish sauce (cold) 139 394. Horse-radish sauce (hot) 139 35i. Lentils 130 387. Lentils a. la maitre d'Hotel 137 388. Puree of lentils 138 395. Braised lettuce, madeira sauce 139 396. Farcied lettuce 140 INDEX. 225 ART. PAGE 416. Made'doine of vegetables 145 404. Stewed mushrooms a la Princesse 142 -405. Mushrooms au gratin 142 406. Mushrooms au gratin (another way) 142 402. Broiled mushrooms I4I 403. Stewed mushrooms, Spanish sauce 142 350. Boiled onions I35 351. Fried onions I3& 382. Onions glacis 136 343. Green peas a l'Anglaise 126 344. Green peas a la Francaise 126 346. Green peas a la Paysanne 127 446. Pur^e of green peas 153 345. Green peas with bacon 126