FoodNet

À la mode cookery

1902

Page 89

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Quails in Cases, 102 — a la Melba, 1 02 — a la Meunier, 103 Quenelles de Volaille a la Merveille, 75 Rabbit Cream ' 100 up,' 96 Raspberry Fool, Iced, 168 Red Mullet a la Pasha, 31 a la Livorno, 32 Ris de Veau a la Supreme, 78 Rissoles of Cockscombs, 76 Rognons a la Curio, 170 Russian Tartlets, 188 Salad, Cucumber and Prawns, 179 — Lobster, 1S3 Salad a la Red vers, 114 Salmi of Woodcock a la Royale, 91 Salmon Bombes aux Concombres, 32 — en Fete, 33 — Pudding Romano, 34 — Verde a la, 34 Sandwiches, Caviare, 178 — Orange, 165 Sardines a la Brighton, 36 — .Madras, 188 — Spinach with, 36 — Stuffed Provencale, 36 — a la Valetta, 189 Sauce, Ambassador's, 121 — Anchovy, 121 — Apples, 122 — Aurora, 122 — Bearnaise, 122 — Bechamel, 123 — Beurre Noir, 123 — Black, 124 — Bordelaise a la Goufte, 124 — Bread, 124 — Brown, 125 — Caper, 125 — Caramel, 125 — Champagne (Iced), 130 — Chateaubriand, 125 — Chaudfroid, 126 — Cherry, 130 — Cranberry, 126 — Chili, 126 — Cucumber, 126 — Diable, 127 — D'Uxelles, 127 — Espagnole, 128 — Fennel, 128 — Plnanciere, 12S — Framboise, 129 — Geneva, 129 — Green, 129 — Ham, 129 — Horse-radish, 130 — — a la Tedesco, 130 — Irlandaise, 131 — Italian, 131 — Lemon, 131 — Madras, 131 — Mayonnaise, 132 INDEX 241 Sauce, Mousseline, 133 — Mushroom, 133 — Orleans, 133 — Oyster, 133 — Parsley, 134 — Pease Pudding, 134 — Perigueux, 135 — Piquante, 135 — Poivrade, 135 — Port-wine, 136 — Portuguese, 136 — Ravigote, 136 — Reform, 137 — Remoulade, 137 — Robert, 137 — Schiller, 138 — Shalot, 138 — Soubise, 138 — Supreme, 138 — Swedish Iced, 139 — Sweet and Sharp, 139 — Tarragon, 139 — ■ Tartare, 139 — Tomato, 139 — Truffle, 139 — Villeroi, 134 Sauces, their Preparation, 119 ^/ seq. Scorching Food, 225 Shrimps a I'Espagnole, 37 Smelts Fried Sauce Tartare, 37 Socles, 224 Sole Bombes a la Baltique, 37 — a la Dundonald, 38 — Fillet, 216 a la Rothschild, 39 — for Invalids, 215 — a la Rouennaise, 39 — a la Stella, 40 Souffles, Iced, 159 — Pineapple, 167 — Tom Thumb, 190 Soups, Making of, i et seq. — Bonne Femme, 5 — Calf-tail, 6 — Cauliflower a la Spagna, 6 — Cockaleekie, 7 — Genoa, 8 — Her Majesty's, 7 — Julienne, 8 — Kidney a la Auckland, 9 Soups, Leek, 9 a la Reine, 10 — Lentil, 10 — Macaroni, 10 — Monte Carlo Consomme, — Mushroom, 1 1 and Lobster, 12 — Mutton, 12 — Sago ^ la Creme, 13 — Sheep's Head Broth, 13 — Tomato, 14 Strawberries en Paradis, 172 Stuffing, 53 Sugar, to Boil, 197 — to Spin, 196 Surprise Mushrooms, 148 Spinach and Poached Eggs, ] Swans a la Henley, 78 Sweet Poached Eggs, 171 Sweetbreads a la Potosi, 81 — a la Sante, 216 — a la Supreme, 78 Syrups, 224 Tartlets Bizarres, 190 Terms used in Cookery, 232 ct seq. Timbale of Macaroni, 79 Tit-bits a la Mikado, 190 Tomato Curr>', Iced, 191 — Jelly with Bloater Roes, 191 Tomatoes and Spinach, 116 — en Surprise, 112 Tongue, Pressed, 63 Tornados a la Natal, 80 Toronto Moulds, 191 Torpedos, 80 Trifle a la Old Century, 172 Tripe a la Normande, 216 Trout (Truite) Saumonee a la ^^orwegian, 41 — Turban of, 41 Truffles a I'ltalienne, 192 — a la Milan, 1 1 1 Turbot a la Grimaldi, 42 — Heloise, 42 — Mosaique, 43 Turnip and Carrot Mould, i \i — Pasties, 114 242 COOKERY A LA MODE