Practical gastronomy and culinary dictionary

Rice for curries .... 369 Boiling, notes on . . . .71-74 Books on Cookery . 12, 18, 19, 21-24 Boswell, his dictum on the cook . 38 Bouchees 137 See also Petitbs bouchees Boudins, &c 135, 136 Braising, notes on . . . 79, 80 Breakfast dishes, recipes . . 646-674 Brill (barbue) Ill Brillat-Savarin, his opinion of the cook, 45; his maxims on gastro- nomy 54-56 Britons, ancient, customs of the . 16 Broad beans (feves de marais) . 268 Brochet (pike) .... 110 Broiling, notes on . . . 81, 82 Brussels sprouts (choux de Brux- elles) 264 Burgundy (Crus de Burgoyne) . 840 Burt (limande) . . . .116 Cabbages (choux) . . . 264-266 CabiUaud (codfish) . . . .112 Cakes (gateaux) . . 309, 310, 675 Cambaceres and the Duke of Wel- lington 30 Canard (duck), entrees . . 212, 213 Canetons (ducklings), entrees 214, 215 Cannelons 138 Capons or capon pullets (chapons), entrees .... 215-217 Gardens (cardoons) .... 259 Careme, Antonin, a famous chef 851-854 Garottes (carrots) .... 260 Carp (carpe) 113 Carrelet (flounder) . . . .113 Carrots (carottes) .... 260 Carving, notes on . . . 471,572 Cauliflower (chou-fleur) . . .265 Celeri (celery) .... 261, 262 Celeriac (celery knobs) . . . 266 918 PRACTICAL GASTRONOMY CEL Page Celery (celeri) .... 261, 262 Knobs (celeraic) .... 266 Cliampagae 475 Champignons (musliroom?) . 262, 263 Ohapous (capons), entrees . 215-217 Chai-iottes 312 Chaucer and the kitchen . . 48 Cheese savouries .... 334 Chefs and epicures, famous . 849-865 Careme, Antouin . . . 851-854 Fraucatel.i, Charles E. . . 862, 863 1 Johnson, Dr. Samuel . . . 850 I Kitchiner, Dr. WiUiam . . 849 j Parmentier. Antoiue A. . 867,868; Pouard, Eugene . . 866, 867, 868 I Sover, Alexis . . . 858-861 \ Suzanne, Alfred . . . 864, 865 ', Ude, Lonis Eustache . . 855-857 ] Chicken entrees (ix)ulet entrees) 226-237, &35 Chicory or eu'live (chicoree) . . 264 | Chinese, diet and customs of the . 60 Desci-iption of a feast . . .61 sq. ChoucrouT>e (sourcrout) . . . 264 Choux, &c. (cabbages, &c.) . . 264 Citrouille (pumpkin) . . . 266 Claret (Bordeaux), notes on . . 839 Clerc, .Jean, on cookery . . .11 Cod, salt (morue) . . . .118 Codfish (cabillaud) . . . .112 Coelius Apician, a Konian cook . 12 Coffee 469 Lines on the defeat of, ib. Cold entrees, recipes . . . 477-501 Cold sweats and ices, recipes . 621-645 Compotes de fruits (stewed fruits") 316,317 Concombres (cucumbers) . 266, 267 Consommes (clear soups) . 95-100 Cook, the derivation of and equiva- lents for the word, 35 ; held in high esteem by om* forefathers, 35 sq. : honours and land be- stowed on, 36 ; triumphs of, in ancient days, 37 ; Boswell's dictum on, 38 ; influence of, on historical events, 38 sq.; RejTiiereon, 39 ; what we owe to the cook, 40 ; character and duties of, 40 sq. ; effects of al- cohol on, 41 ; indispensable characteristics of,42 sq. ; Diony- sius, BriUat-Savarin, and the Marquis de Cussy on, 45 ; famous authorities on, 46 ; the future of, 46 sq.; the cook in proverb, 50 ; his ten cardinal virtues, 51 Cookery, ancient and modem, 11 ; CRO Cookery — cont. Page