Practical household cookery

Sharp . Haltre d'Hdtel Mayonnaise Another Ravigote Mint . Mushrooms Mustard Nnpolitalne Onion Oyster Poulette . Ravigote . Red Currant Jelly Remarks on Different Sauces, Essences, and Melted Butter, page 80 Remoolade liobert Romaine Salmis Shrimp Sicilian Suprdme Tartare Tomato • Truffle Uxelles, D* Stuffing VeloutA . Venison Yeuitienne Victoria White No. 184 191 224 18S 204 205 159 218 219 220 22$ 197 223 208 202 186 179 189 2X5 222 190 209 199 213 211 188 221 217 198 J95 195 153 196 206 214 158 439 GENERAL INDEX. -M- AliLEMANDE Sauce Almond Piiste . Blano-iuRDger Anchovy Butter Canopdi . Essence Fried. on Toast Apple Charlotte Fritters Jelly .... Pudding . Sauce Stewed . ThHj .... Apricot Jam . Dtewecl ... Artichokes Barigoule Butter Sauce Fried. Ifcalienne . Poivrade . Jerusalem, Butter Sauce for Qamish Italienne . Pickled . Artois Soup ABjwragus with Brown Butter Butter Sauce . Soup, Clear Milauaise . Points, for Qamish . Oil and Vinegar Aurore, Eggs k 1' . Trout &r . BABA Cake . Back of Hare, Italian Shari: S&uco Baked Cod Sfeuked '. Ham, Housewife Style Perch, Angler Stylo . No. 156 793 86i i6i 788 174 336 787 850 8ia 876 829 181 841 810 877 846 754 753 756 755 756 751 293 752 75a 62 760 758 33 759 287 761 952 481 S81 593 406 572 493 Baked Pike, Citixen Style Barbel Broiled Maitrc d'H6tel Remarks on, page 234 Batter Paste, for Frying . Bavarois Cream Chocolate Cofifee. Komaine Strawberry Vanilla Beans, French . For Garnish Maitre d*H6tel Pur^ of • Saut^ Broad, for Garnish Poulette Puree of Haricot, Dried . for Gkimish Housewife Style B^hamel Sauce Another . Beef Boiled Countryman Style Croquets of Gratin Mince of Mironton Salad of . Sharp Sauce Braized k la Mode Citizen Style MUanaise • Napolitaine Brisket of, Ecjirlate Fillets of, Green Peas Indienne Jardiniere Jerusalem Artichokes Mashed Potatoes Mignons with Cham pignons with Olives So. 485 500 3*7 864 86a 865 865 863 770 290 772 236 771 289 775 776 773 294 774 154 »5S 383 385 38a 384 380 386 381 506 503 5<H 505 50a 5" 508 509 5" 5" 513 5W 440 INDEX. 4-II No. No. Beef, Fillets of, Pur^e of Oeler; ' '5" Boiled Mackerel . 419 Fillet of Steak Gb&teau* Mutton . . . . 389 briand S" Leg of . 55^^ Kidney Pi^montaise . 350 Pike, Italian Sharpe Sauce 484 k la Milanaise 504 Plaice • • • 463 Kapolitaine 505 Pork, Leg of . 566 Porter-House Steak . S17 Salmon, Lobster Sauce . 390 liemarks od, and Boasting Turbot, Hollandaise Sauce 398 in general, page 241 Turkey, Celery Sauce . 646 Hound of. Boiled Eiiglisl] i Oyster Sauce . 647 Style .... SOI Minced, Poached Eggs 387 Bump Steak, Anchovy Napolitaine 388 Butter . S17 Whiting Bonch^es k la Chasseur . , 44X Chasseur . 515 . 322 Oyster Sauce . 516 of Crabs . . 322 Scollops of, with Ghesnul b Financidre . . saa Puree . . 514 Italienne . ' 319 Steak and Kidney Pie . 688 of Lobster. . 322 Oyster Pie . . 689 Monglaa . 322 Kidney Pudding . 702 Oysters . 322 Oyster Pudding . . 701 Palermo . . 320 Tea Z48 Boyale . 321 Beer and Wine Soup . 128 Toulouse . . 322 Beignet Fritters . 815 Valenciennes . . 322 Birds, Pudding of Small . 704 Boudins of Chicken, Bichelieu , . 623 Biscuits, Champagne . 809 Partridge . . 671 Italian . 808 Pheasant . . 666 Bisque of Crayfish with Bice , . 123 "Bouquet Garni," or a Bunch Black Game Pie