Turbot (turbot) . . . .125
Turkeys (dindes) entrees . 217-220
Turks, eating and drinking of the 58 sq.
Turnips (navets) .... 269
TJde, L. E., a famous French cook,
25, 491-493 ; his opinion of
EugUsh cookery
'"Umble pie," origin of the phrase
26
29
Vatel, Prince of Conde's chef . 39
Veal cutlets, beef and, baked, recipe 548
Probable effects on the battle
of Leipsic .... 39
Entrees (veau entrees) . 148-168
Removes, &c. (veau releves) 133, 134
Roasts (veau rotis) . . . 250
Vegetables, recipes . . . 579-595
Pickles (legumes confits au vinai-
gre) 289
Savom-ies . . . 325-327, 579
Vegetables (legumes) . . 255-284
Artichokes (artichauts) . 255-257
Artichokes, Jerusalem (topinam-
bours) .... 282, 283
Asparagus (asperges) . . 257-259
Broad beans (feves de marais) . 268
Cabbages (choux) . . . 264
Cardoons (cardons) . . . 259
Carrots (carottes) . . . 260
Celery (celeri) . . . 261,262
Knobs (celeraic) . . . 266
C^pes 262
Chicory or endive (chicoree) . 264
Classical quotations for . . 846
Cucumbers (concombres) . . 266
Egg plants (aubergines) . . 259
French beans (haricots verts) . 268
926
PRACTICAL GASTRONOMY
VEG
Vegetables (legumes)— co«^ Page
Haricot beaus, white (haricots
blancs) ....
. 268
Hop sprigs (jets de houblons)
. 269
Lentils (lentilles) .
. 269
Lettuces (laitues)
. 269
Mixed (macedoiue)
. 269
Mushrooms (champignons")
262, 263
Potatoes (pommes de terre)
270-280
Pumpkin (citrouille) .
. 266
Salsifits (salsiiis) .
. 280
Spinach (epinards)
. 267
Tomatoes (tomates)
280-282
Truffles (truffes) .
283, 284
Turnips (navets) .
. 269
Vocabularv of terms used
in
cookerv . . . ' .
871-873
Volaille entrees (poultry entrees)
212-237
Canards (ducks) .
212-214
Canetons (ducklings) .
214. 215
Chapons (capons or canon
pullets) ....
215-217
Diudes (turkejs) .
217-220
Oies (geese) ....
220-222
Pigeons ....
222-225
Poulets (chicken) .
226-237
Bee also Gibier entrees.
Volaille releves, &c. (poultry
removes, &c.) .
. 134
WOO
Page
Volaille rotis (poultry roasts) • 252
Sauvage (wild poultry) entrees
237-214
Warner on Roman cookery . 12, 18
Warwick, Earl of, his banquet (1470) 27
Wellington, Duke of, his indiffer-
ence to culinary artifice . . 29
Whale, a select dish . . .13
Whiting (merlan) .... 117
WiUiam the Conqueror, his reward
to cooks . . . . 15, 36
Wines, order of serving, 837; for
the table, notes on, 838 ; list
of most known brands . . 839
Wines, Australian (vins d'Australie) 882
Champagne ....
839
Clarets (Bordeaux), notes on
839
Classical quotations for, 847 sq.
Cms de Bordeaux .
840
Crus de Burgoyne (Burgundy)
840
French white
. 841
German, note on .
841
German, list of . . .
841
Greek (vins Grecs)
. 478
Italian (vins Italiens) .
. 478
Spanish (vins d'Espagne) .
. 478
Wolsey, his banquet (1509)
. 13
Wood, Nicholas, a famous chef
. 29
VAN HOUTEN'S
COCO
PURE
soluble
BEST & GOES FARTHEST
The British Medical Journal says :
" Van HOUTEN'S Cocoa is admirable, in
flavour it is perfect, and it is SO PURE."
H
BOSTON PUBLIC LIBRARY
3 9999 05987 636 5
Page 450
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Turbot (turbot) . . . .125
Turkeys (dindes) entrees . 217-220
Turks, eating and drinking of the 58 sq.
Turnips (navets) .... 269
TJde, L. E., a famous French cook,
25, 491-493 ; his opinion of
EugUsh cookery
'"Umble pie," origin of the phrase
26
29
Vatel, Prince of Conde's chef . 39
Veal cutlets, beef and, baked, recipe 548
Probable effects on the battle
of Leipsic .... 39
Entrees (veau entrees) . 148-168
Removes, &c. (veau releves) 133, 134
Roasts (veau rotis) . . . 250
Vegetables, recipes . . . 579-595
Pickles (legumes confits au vinai-
gre) 289
Savom-ies . . . 325-327, 579
Vegetables (legumes) . . 255-284
Artichokes (artichauts) . 255-257
Artichokes, Jerusalem (topinam-
bours) .... 282, 283
Asparagus (asperges) . . 257-259
Broad beans (feves de marais) . 268
Cabbages (choux) . . . 264
Cardoons (cardons) . . . 259
Carrots (carottes) . . . 260
Celery (celeri) . . . 261,262
Knobs (celeraic) . . . 266
C^pes 262
Chicory or endive (chicoree) . 264
Classical quotations for . . 846
Cucumbers (concombres) . . 266
Egg plants (aubergines) . . 259
French beans (haricots verts) . 268
926
PRACTICAL GASTRONOMY
VEG
Vegetables (legumes)— co«^ Page
Haricot beaus, white (haricots
blancs) ....
. 268
Hop sprigs (jets de houblons)
. 269
Lentils (lentilles) .
. 269
Lettuces (laitues)
. 269
Mixed (macedoiue)
. 269
Mushrooms (champignons")
262, 263
Potatoes (pommes de terre)
270-280
Pumpkin (citrouille) .
. 266
Salsifits (salsiiis) .
. 280
Spinach (epinards)
. 267
Tomatoes (tomates)
280-282
Truffles (truffes) .
283, 284
Turnips (navets) .
. 269
Vocabularv of terms used
in
cookerv . . . ' .
871-873
Volaille entrees (poultry entrees)
212-237
Canards (ducks) .
212-214
Canetons (ducklings) .
214. 215
Chapons (capons or canon
pullets) ....
215-217
Diudes (turkejs) .
217-220
Oies (geese) ....
220-222
Pigeons ....
222-225
Poulets (chicken) .
226-237
Bee also Gibier entrees.
Volaille releves, &c. (poultry
removes, &c.) .
. 134
WOO
Page
Volaille rotis (poultry roasts) • 252
Sauvage (wild poultry) entrees
237-214
Warner on Roman cookery . 12, 18
Warwick, Earl of, his banquet (1470) 27
Wellington, Duke of, his indiffer-
ence to culinary artifice . . 29
Whale, a select dish . . .13
Whiting (merlan) .... 117
WiUiam the Conqueror, his reward
to cooks . . . . 15, 36
Wines, order of serving, 837; for
the table, notes on, 838 ; list
of most known brands . . 839
Wines, Australian (vins d'Australie) 882
Champagne ....
839
Clarets (Bordeaux), notes on
839
Classical quotations for, 847 sq.
Cms de Bordeaux .
840
Crus de Burgoyne (Burgundy)
840
French white
. 841
German, note on .
841
German, list of . . .
841
Greek (vins Grecs)
. 478
Italian (vins Italiens) .
. 478
Spanish (vins d'Espagne) .
. 478
Wolsey, his banquet (1509)
. 13
Wood, Nicholas, a famous chef
. 29
VAN HOUTEN'S
COCO
PURE
soluble
BEST & GOES FARTHEST
The British Medical Journal says :
" Van HOUTEN'S Cocoa is admirable, in
flavour it is perfect, and it is SO PURE."
H
BOSTON PUBLIC LIBRARY
3 9999 05987 636 5