Practical household cookery

Sarde k\A , Mac^oine B^hamel, Qarniah of Mackerel Boiled BroUed Mattre d'Hdtel Fillets of, Venitienne Qenoise Bemarks on, page 195 Stewed Madeira Jelly . Madeleine Cake Maitre d'H6tel Batter Sauce . Mnnor-House Soap . Marrow, Vegetable, Sauce . Housewife Style Italienne « Mashed Potatoes Mayonnaise Saaoe . Bavigote Sauce Meat, Fresh, Boiled Boiled, Bemarks on, page 9 Melted Butter Sauce Meringues with Jelly Whipped Cream Mince-Meat « Pies . Minced Beef Mutton Veal with Poached Eggs Miiiestroiio Mint Sauce Mii-abelle Plums, Stewed Mock Turtle Soup . Blode of Preparing ^Sweet- Brcftil, Bmins, LiVer, and Scollops of Veal, page 150 Modena Soup .... Montpellier Butter . Mallets, Grey, Qenoise Sauce . Hollandaise Sauce No. 9a 89 94 85 91 83 81 84 82 281 419 420 43a 431 423 860 80s 326 159 39 748 749 750 709 2x8, 319 230 379 176 867 867 867 854 85s 384 548 387 106 225 845 65 54 163 439 439 Mullets, Italienne . Maitre d'HAtel . Tomato Sauce Bed, k la Genoiae in Gasea Italienne Maitre d'H6tel . Remarks on Red and Grey, page ao3 Mushrooms Bordelaiae Essence of . Gratin Milanaise . Remarks on, page 381 Sauce Garnish of . with Wine, Garnish of MusseU, Garnish of . Aluatard Sauce • . Mutton, Boiled . Breast Broiled . Housewife Style Chops ... Cutlets, with Asparagos- points . with Bread-crumbs Cucumber . French Beans Italienne • Jardiniere . Mao6doine . Maintenon . Maitre d'HOtel . Milanaise . Pompadour with Pur^e of Ches nuts . Soabise . with Stewed Mush rooms . with Stewed Peas Haricot of . Leg of, Boiled . Braized Bretonne RoHst . • Loin of Roast . Minced . . Pie . Remarks on, page 259 Saddle of. Roast Shoulder of NAPOLITAINE Sanoe Navarin Soup . New Carrots Soup . 2 F No. 439 439 439 437 438 436 435 782 171 781 783 197 301 30a 306 223 389 546 547 545 537 544 537 537 537 541 537 542 543 538 540 537 539 537 537 549 551 550 553 553 548 691 552 558 208 63 41 4SO INDEX, New Oanota, Qftmish of . Noir or Brown Batter OBSEBVATIOK with re- epeet to French Words in Billi of Fare, page 141 Omelet witii Articnokea . Aaparagni-points Braini Cheeae Another Fiah • Oibleta Ham or Bacon Jam • Kidneya Muihroomi Onion, Oyatera Paraley Poaa • Pi6montaiae with Kum . Sorrel Spinach Soufflee with Tomatoes . Truffles Onions, Batter, Olaxed for Matelotte Gland Remarks on, page 382 Saaoe Soap k la Ljonnaise . Blaigre Stewed Orange Fritters Jelly .... Oz-Brain, Montpellier Batter Napolitaine Ox-Oheek Italienne . with Par^ of Vegetables Oz-Palate, Fried Ox-Tail Soup . Ox -Tongue, Fresh, with Gherkin Sauce No. 383 164 Pickled, Madeira Sauce 361 Sandwiches Oysters, Bouchdes of Fried Salpioon of Oyster Sauce . Soap . PANADA, Bread 259 264 264 260 261 257 264 254 839 258 264 25s 262 253 264 263 838 264 264 832 256 264 288 280 202 78 79 784 814 859 365 364 359 358 357 66 366 786 322 335 313 z86 127 265 Panada, Rice . • Semolina . Pancakes , . Chicken with Jam . Pap Soup A la Reine • Simple . • Parisian Cake . Partridges, Boadins of . Braised A la Perigaeux Pie ... . Quenelles of Roast Salmis of . Stewed with Cabbage Paste, Almond. Batter for FVying for Brioche Italian with Broth or Milk Short, for Raised Pies Short, for Tarts for Sponge and BiBcoits Ordinary, for Tagliatelli and Sweet Dithes, Re- marks on, page 387 of all Description, Remarks on, and How to Cook it. I»ge 49 Patties, Hot . Pea-Fowl, Roast Pea, Green, Soap Pearl-Barley . Pears, Charlotte of Stewed Peas, Dry, Purie of Green. Pur€e of A i'Anglaise A la Fran^ise Stewed, for Garnishes