À la mode cookery

Vanner : Lifting a sauce up and down with a spoon. Veloute : A very rich white sauce. Vol-au-Vent: Puff-paste cases of ragouts, &c. Zest : Thinly pared rind of lemon or orange for flavouring. INDEX Almond Rings, 197 Anchovy Trifles, 177 Angel's Food, 197 Apricot Cream a la Princesse, 146 — Solid, 146 Arrowroot, 207 — Jelly, 208 Artichokes, Jerusalem, Parmigiana, no Asparagus Patties, no Aspics of Wild Duck, 89 Ballettes a la Billard, 147 — a la Buller, 57 — a la Joujou, 147 Banana Blancmange, 147 Barberry Cream, 148 Baskets a la Savarin, 178 Batter, to Make, 222 Beef Fillets with Mushrooms, 58 — Pressed, a la Cornwall, 55 — Tea, 208 Beefsteak Pudding, 56 Blanc Mange of Banana, 147 Bordure a la Beaconsfield, 144 Boudin a la Kaiser, 56 Boules a la Durban, 19 Brains au Gratin, 208 — Sheep's, Roasted, 77 Brandy Cherries in Masquerade, Brandy Snaps, 198 Brioches a la Devon. 178 Cabbages, Stuffed, 112 Caisse de Gibier Prince de Galles, Cakes, Hmts for Making, 195 — Cherry, 199 — Chocolate, 199, 200 — Coffee, 200 — Elysium, 203 — Orange, 202 — Smyrna, 204 Calf's Brains, 57 a I'Epicure, 58 — Feet a 1' Italia, 58 Stewed, 210 — Fritters, 58 Canapes a la Brighton, 20 Cannelons, Coffee, i'5i Carrot and Turnip Mould, 11 Cauliflower a la Biarritz, 115 Champignons en Surprise, 148 Chartreuse a I'AIexandra, 59 — a I'Echec, 59 — d'Homard a la Randolph, 60 — of Lobster a la Prince Edward, — d'Orange, 163 — a la Reine, 157 Chaudfroid a la Homburg, 61 — Grouse a la Pekin, 94 Chicken Custard, 210 — a la Chancelliere, loi — a la Como, 91 — a la Czar, 93 — Devilled a la Dante, 62 — Medallions a \^ Audrey, 97 — Mousse a la St. Andrew, 98 — Panada, 209 — Quenelles a la Merveille, 75 — Saute, 209 — en Tom beau, 92 Cigarettes a la Royale, 93 Cockscombs, 61 Cockscombs en Truffes, 76 — Rissoles, 76 Codfish a la Moderne, 211 Coffee Cannelons, 151 Compote of Fruits Genevoise, 153 Coquembouche d'Oranges, 153 Corbelles a la Fantaisie, 152 — Fantastiques, 157 — a la Nougat, 154 — a la Nimrod, 152 — a la Peg Woffington, 155 — a la Trilby, 156 Cornucopias a la Sevigne, 155 Crab Rissoles, 21 — a la Transvaal, 21 — a la Twentieth Century, 21 Crawfish a la Parisienne, 6^ Cream, Apricot, 146 — Barberry, 148 — and Curacoa, 210 — Epine Vinette, 148 — of Hare a la Gil Bias, 95 — of Lapin ' 100 up,' 96 — Neapolitan, 162 — Pistache, 168 — a la Porte Veine, 85 — of Veal au General, 85 — of Venison a la Danoise, 104 Creme a la Coralie, 156 Crete de Coq aux Truffes, 76 Croquettes au Rhodes, 61 Croustades, Potato, 223 Croutes a la Dunkeld, 179 Culinary Terms, 232 et seq. Currageen, 210 Curry, Prawn, Iced, 75 — en Surprise, 64 Custard, Baked, 211 — Chicken, 210 Cutlets a la Fridello, 62 — a la General, 67 — Rouge et Noir, 67 — a la Siegfried, 71 — a la Tintara, 72 — Lamb, Financiere, 68 — Mutton a la Pompadour, 71 — Pork a la Gourmet, 74 a la Roi, 74 — Veal a I'Andalouse, 82 a la Clothilde, 82 a la Donna Anna, 83 Cutlets, Veal, a la Dundonald, 83 a la Heinz, 84 Darioles a la Como, 179 Dishes, to Wash, 226 Ducks a la Rouennaise, 89 EcREVissES a la Parisienne, 63 Egg Baskets aux Huitres, 22 — Cream and Sago Broth, 211 — and Sherry, 211 — Yolk, to Keep, 225 Eggs Besciamella, 181 — poached in Puff Paste, 186