45, Puree bretonne.
15, how to prepare.
91, of chestnuts a la jardiniere.
24, Gumbo of crabs.
48, Conde.
23, with frogs.
47, Crecy.
28, Jardiniere.
46, faubonne.
27, Julienne.
49, of green peas.
36, Menestra.
43, Jackson;
32, Mikado.
50, Mongole.
17, Mock turtle.
44, parmentier.
30, Mutton with barley.
89, of partridge a la Destaing.
31, 2 1'ecossaise.
90, a la gentilhomme.
34, Mulligatawney.
92, soubise with white beans.
45, a la Delmonico.
131, of chestnuts.
37, Napolitaine.
55, Russe.
130, Onion.
29, Shin of beef, liee.
40, Ox-tail & 1'anglaise.
41, Sorrel, asparagus-tops.
38, with barley.
42, with rice.
39, & 1'ecossaise.
56, Spaghetti with tomatoes.
26, Oyster.
61, Terrapin.
53. Paysanne.
60, how to prepare.
54, Pot-au-feu
58, Tomatoes a 1'andalouse.
52, Printanier chasseur.
57, with rice.
51, grenat.
59, with sago.
93, Potage & la diplomate.
33, Westmoreland.
96, & la Dorsay.
99, White broth.
STOCKS.
217, Chicken essence.
140, Marinade, raw.
216, Clear gravy.
137, white.
142, Court'bouillon.
141, Meat-glaze
215, Duxelle.
138, Mirepoix.
214, Fish broth.
136, Roux, brown.
219, Game.
135, white.
139, Marinade, cooked.
VEAL.
549, Blanquette of veal.
637, Calf's head plain.
553, & 1'ancienne.
639, a la poulette.
552, with nouilles.
641, en tortue.
550, £ la reine.
640, & la vinaigrette.
551, with peas.
583, Calf's liver, braised, bour-
591, Braised noix of veal en daube.
geoise;
590, & la Providence.
584, broiled with bacon.
596, Breast of veal & la milanaise.
582, saute & 1'alsacienne.
554, Brisotin of veal.
580, & 1'italienne.
555, a 1'ecarlate.
581, & la proven9ale.
556, nantaise.
597, Calf's feet, naturel.
557, Calf's brain, black butter.
599, sauce piquante.
559, fried, tartare sauce.
598, & la poulette.
558, a la vinaigrette.
600, sauce remoulade.
638, Calf's head & la Cavour.
567, Curry of veal & 1'indienne.
INDEX,
43*
562, Cutlets a la marechale.
563, a la milanaise.
560, a la Pagasqui.
566, en papillotes.
565, a la Philadelphia.
561, a la St. Cloud.
563, breaded, tomato sauce.
564, broiled.
569, Escalops of veal a la duxelle
571, a la chicoree.
572, a 1'italienne.
568, plain.
573, a la provengale.
574, a la Richelieu.
570, with stuffed peppers.
5 79, Fricandeau a la morlaisienne.
577, with sorrel.
578, with spinach.
589, Grenadins of veal a 1'africaine.
587, a la chipolata.
586, puree of peas.
588, a la Sevigne.
585, Loin of veal, roasted.
576, Minced veal a la biscaenne.
575, a la Catalan.
595, Panpiette of veal a la duxelle.
594, puree of chestnuts.
593, a 1'ecarlate.
592, a la faubonne.
601, Sweetbreads, how to blanch.
610, a la b^arnaise.
602, braised.
616, £ la Catalan.
| 6n, Sweetbreads, aux cepes.
I 617, a la Colbert.
608, a la duxelle.
603, a la financiere.
614, a la Godard.
612, aux gourmets.
615, & la montglas.
609, with mushrooms.
613, a la parisienne.
618, a la Pompadour.
605, au salpicon.
604, with sorrel.
606, soubise.
607, with spinach.
622, coquilles u la cardinal.
621, a la Dreux.
The table
1889Page 358
Presented as published in 1889. 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
45, Puree bretonne.
15, how to prepare.
91, of chestnuts a la jardiniere.
24, Gumbo of crabs.
48, Conde.
23, with frogs.
47, Crecy.
28, Jardiniere.
46, faubonne.
27, Julienne.
49, of green peas.
36, Menestra.
43, Jackson;
32, Mikado.
50, Mongole.
17, Mock turtle.
44, parmentier.
30, Mutton with barley.
89, of partridge a la Destaing.
31, l'ecossaise.
90, a la gentilhomme.
34, Mulligatawney.
92, soubise with white beans.
45, a la Delmonico.
131, of chestnuts.
37, Napolitaine.
55, Russe.
130, Onion.
29, Shin of beef, liee.
40, Ox-tail a l'anglaise.
41, Sorrel, asparagus-tops.
38, with barley.
42, with rice.
39, a l'ecossaise.
56, Spaghetti with tomatoes.
26, Oyster.
61, Terrapin.
53. Paysanne.
60, how to prepare.
54, Pot-au-feu.
58, Tomatoes a 1'andalouse.
52, Printanier chasseur.
57, with rice.
51, grenat.
59, with sago.
93, Potage & la diplomate.
33, Westmoreland.
96, & la Dorsay.
99, White broth.
STOCKS.
217, Chicken essence.
140, Marinade, raw.
216, Clear gravy.
137, white.
142, Court'bouillon.
141, Meat-glaze
215, Duxelle.
138, Mirepoix.
214, Fish broth.
136, Roux, brown.
219, Game.
135, white.
139, Marinade, cooked.
549, Blanquette of veal.
637, Calf's head plain.
553, & 1'ancienne.
639, a la poulette.
552, with nouilles.
641, en tortue.
550, £ la reine.
640, & la vinaigrette.
551, with peas.
583, Calf's liver, braised, bour-
591, Braised noix of veal en daube.
geoise;
590, & la Providence.
584, broiled with bacon.
596, Breast of veal & la milanaise.
582, saute & 1'alsacienne.
554, Brisotin of veal.
580, & 1'italienne.
555, a 1'ecarlate.
581, & la proven9ale.
556, nantaise.
597, Calf's feet, naturel.
557, Calf's brain, black butter.
599, sauce piquante.
559, fried, tartare sauce.
598, & la poulette.
558, a la vinaigrette.
600, sauce remoulade.
638, Calf's head & la Cavour.
567, Curry of veal & 1'indienne.
43*
562, Cutlets a la marechale.
563, a la milanaise.
560, a la Pagasqui. 566, en papillotes. 565, a la Philadelphia.
561, a la St. Cloud.
563, breaded, tomato sauce.
564, broiled.
569, Escalops of veal a la duxelle
571, a la chicoree.
572, a 1'italienne. 568, plain.
573, a la provengale.
574, a la Richelieu.
570, with stuffed peppers.
5 79, Fricandeau a la morlaisienne.
577, with sorrel.
578, with spinach.
589, Grenadins of veal a 1'africaine.
587, a la chipolata. 586, puree of peas.
588, a la Sevigne. 585, Loin of veal, roasted.
576, Minced veal a la biscaenne.
575, a la Catalan.
595, Panpiette of veal a la duxelle. 594, puree of chestnuts. 593, a 1'ecarlate. 592, a la faubonne.
601, Sweetbreads, how to blanch. 610, a la b^arnaise.
602, braised. 616, £ la Catalan.
| 6n, Sweetbreads, aux cepes.
I 617, a la Colbert.
608, a la duxelle.
603, a la financiere.
614, a la Godard.
612, aux gourmets.
615, & la montglas.
609, with mushrooms.
613, a la parisienne.
618, a la Pompadour.
605, au salpicon.
604, with sorrel.
606, soubise.
607, with spinach.
622, coquilles u la cardinal. 621, a la Dreux.