jelly sauce, 230 Boiled 388 sherbet, 302 Cafe^au lait, 39° Currants, English 59 Filtered 389 Preserved 335 Steamed 39° Spiced 343 418 INDEX. Curry of chicken, 182 | Desert, Continued of lobster, 126 Souffle, Surprise 3°5 of veal, 182 Sponges, 285I 0288 Cusk, 42 Directions for freezing, 291 a la cremet 112 Dominos, 326 Custard souffle', 259 Down East pudding, 263 Custards, Soft 310 Dressings for salads, 207 to 210 Soft caramel 310 Drinks, 386 Cutlets, a la duchesse, 187 Chocolate, 387 Game, a la royale 187 Cocoa, 386 Lobster 128 Coffee, 387 to 390 Mutton 189 Lemonade, 391 served xnfiapillotes, 188 Shells, 387 Veal 189 Tea, 39° Damsons, Preserved 337 Duchess soup, 98 Dandelions, 5° Duck, 39 Danish pudding, 269 Roasted 148 Date pudding, 264 Dumplings, 379 Demon cake, 3i7 Eclairs, 330 Dessert. Chocolate 33i Apple charlotte, 307 Vanilla 33i Bavarian creams, 287 to 29 1 Economical Dishes. Biscuit Glace, 3°3 Barley stew, 379 Blanc-mange, 283, 284 Beef stew, 376 Bom.be Glacee, 298 Calf's liver, Braised 376 Brier Hill Dessert, 312 Cold meats, with puree < Df potato 377 Charlotte russe, 306 Curry of cold meats, 378 Chocolate whips, 310 Dumplings, 379 Cream a la Versailles, 284 Escaloped meat, 378 Cream meringues, 3ii Shepherd's pies, 377 ,378 Fanchonettes, 3i3 Eels, 45 Frozen apricots, 303 a la Tartare, 117 peaches, 302 Stewed 117 pudding, 299 Egg balls for soups, 102 raspberries, 302 plant, Fried 253 strawberries, 302 sauce, 228 Fruit Glace, 3*3 Eggs, brouille", 375 Gateau St. Honored 3X4 Creamed 374 Glace' Meringue, 297 Dropped 373 Ice Cream, 291 to 297 Hard-boiled 374 Jellies, 307 to 310 Omelets, 370 to 373 Kisses, 311 Poached 373 Kiss wafers, 3" Scotch 375 Nesselrode pudding, 299 Scrambled 373 Richmond maids of honor, 312 Soft-boiled 373 Royal cream, 285 Spanish 374 Sherbets, 300 to 303 Stuffed 375 Soft custards, 310 sur le plat, 374 Souffle \ Chocolate 304 Endive, 54 Omelet, a la crime, 3°5 English currants, To clean 393 Omelet, a la poele, 305 Entrees. Orange 3°4 Alamode beef, 160 INDEX. 419 Entrees, Continued. Beef olives, Beef roulette, Blanquette of chicken, of veal and ham, Braised tongue, Cannelon of beef, Chartreuse of chicken, of chicken and macaroni. of vegetable and game, Cheese souffle. Chicken, chaud-froid, Curry of fillet, Braised Fried in jelly, pie, pillau, 184 quenelles, 182 to 184 souffle^ 185 Cold game pie, 171 Croquettes, 195 to 199 Croustade, To make a 191 Cutlets, 187 to 189 Escaloped tongue, 166 Fillets, 158, 159, 166 Fricandelles of veal, 164 Fritters, 193, 194 Galatine of turkey, 177 of veal, 179 Lambs' tongues in jelly, 167 Macaronied beef, 161 Ox- tails, 168 Pancakes, 204 Pasties of game and poultry, 170 Pate defois gras, 172 Patties, 201, 202 Potato border, 191 Ragouts of mutton and veal, 169 Rice border, 190 Rissoles, 192 Salmis of game, 186 Stewed lambs' tongues, 167 Stewed steak with oysters, 190 Sweetbreads, 203, 204 Tongue in jelly, 166 Veal, Curry of 182 olives, 164 quenelles, 184 Vol-au-vents, 199, 200 Eve's pudding, 266 Fanchonettes, 313

AI-modernized reading of the original text

jelly sauce, Boiled sherbet, Cafe^au lait, 39° Currants, English Filtered Preserved Steamed 39° Spiced Curry of chicken, | Desert, Continued of lobster, Souffle, Surprise 3°5 of veal, Sponges, Cusk, Directions for freezing, a la cremet Dominos, Custard souffle', Down East pudding, Custards, Soft Dressings for salads, to 210 Soft caramel Drinks, Cutlets, a la duchesse, Chocolate, Game, a la royale Cocoa, Lobster Coffee, to 390 Mutton Lemonade, served xnfiapillotes, Shells, Veal Tea, 39° Damsons, Preserved Duchess soup, Dandelions, 5° Duck, Danish pudding, Roasted Date pudding, Dumplings, Demon cake, Eclairs, Dessert. Chocolate [illustration: Apple charlotte], Vanilla Bavarian creams, 287 to 29 1 Economical Dishes. Biscuit Glace, 3°3 Barley stew, Blanc-mange, 283, 284 Beef stew, Bom.be Glacee, Calf's liver, Braised Brier Hill Dessert, Cold meats, with puree < Df potato Charlotte russe, Curry of cold meats, Chocolate whips, Dumplings, Cream a la Versailles, Escaloped meat, Cream meringues, Shepherd's pies, ,378 Fanchonettes, Eels, Frozen apricots, a la Tartare, peaches, Stewed pudding, Egg balls for soups, raspberries, plant, Fried strawberries, sauce, Fruit Glace, 3*3 Eggs, brouille", Gateau St. Honored Creamed Glace' Meringue, Dropped Ice Cream, 291 to 297 Hard-boiled Jellies, 307 to 310 Omelets, 370 to 373 Kisses, Poached Kiss wafers, 3" Scotch Nesselrode pudding, Scrambled Richmond maids of honor, Soft-boiled Royal cream, Spanish Sherbets, 300 to 303 Stuffed Soft custards, sur le plat, Souffle \ Chocolate Endive, Omelet, a la crime, 3°5 English currants, To clean Omelet, a la poele, Entrees. Orange 3°4 Alamode beef, Entrees, Continued. Beef olives, Beef roulette, Blanquette of chicken, of veal and ham, Braised tongue, Cannelon of beef, Chartreuse of chicken, of chicken and macaroni. of vegetable and game, Cheese souffle. Chicken, chaud-froid, Curry of fillet, Braised Fried in jelly, pie, pillau, 184 quenelles, 182 to 184 souffle^ 185 Cold game pie, 171 Croquettes, 195 to 199 Croustade, To make a 191 Cutlets, 187 to 189 Escaloped tongue, 166 Fillets, 158, 159, 166 Fricandelles of veal, 164 Fritters, 193, 194 Galatine of turkey, 177 of veal, 179 Lambs' tongues in jelly, 167 Macaronied beef, 161 Ox- tails, 168 Pancakes, 204 Pasties of game and poultry, 170 Pate defois gras, 172 Patties, 201, 202 Potato border, 191 Ragouts of mutton and veal, 169 Rice border, 190 Rissoles, 192 Salmis of game, 186 Stewed lambs' tongues, 167 Stewed steak with oysters, 190 Sweetbreads, 203, 204 Tongue in jelly, 166 Veal, Curry of 182 olives, 164 quenelles, 184 Vol-au-vents, 199, 200 Eve's pudding, 266 Fanchonettes, 313

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