The thorough good cook

,, Gravy Sauce, 329 ,, Italian Sauce, 330 ,, Poivrade, 330 ,, Roux, 352 ,, Sauces, 329-331 ,, Soup, French, 81 „ Scotch, 113 Brunoise Souji, 81 Brussels Sprouts and Cucumbers, 338 „ Soup, 84 Bubljle and Squeak, 320 Buns, Little, 408 Burnt Cream in Moulds, 413 Butter, Anchovy, 326 ,, Black, 327 „ Curled, 387 ,, Hazel-Nut, 387 ,, Maitre d'HOtel, 174 ,, Montpelier, 339 Buttered Loaves, 408 C Cabbage Pudding, 357 „ Soup, 92 Cabbages, Ragout of, 357 Cabillaud a la Bechamel, 1 60 Cabinet Pudding, 428 Cafe au Lait, 453 ,, ,, French Fashion, 453 Caisses of Larks, 265 Cake, Banbury, 407 ,, Cheese, 402, 409, 410 „ Fish, 298 „ Plain Fruit, 409 „ Pork, 320 ,, Potato, 361 ,, ,, Cheese, 363 ,, White, 444 Calabriau Soup, 133 Calecannon, 357 INDEX TO RECIPES. 471 Calf's Head, Boiled, 228 Hashed, 317 Calves' Feet, 295 ,, au Naturel, 296 ,, Fried (.sw Sheep's Trotters, Fried) Canapes, Auchovy, 382 ,, for Grouse, 278 ,, Madison, 44 a la Turbigo, 333 Cauvas-Back Ducks, Roasted, 2G4 Caper Sauce, Wliite, 3r51 Capillaire Syrup, 449 Capilotade of Duck, 262 ,, of Plovers. 26S Capon, Larded with Liniius, to Boil, 257 ,, a la Xautaise, 2)7 ,, a la Turque, 2.56 Carbonnade of Mutton, 309 Cardinal Sauce, 330 Carp au Bleu au Court BoTiillon, 193 ,, Broiled, with Caper Sauce, 192 „ to Stew, 194 Carrier Sauce, 331 Carrot Pie, 366 ,, Soup, Young, 85 Casserole of Rice, 238 Cassoulic, 319 Cauliflower au Gratin, 3.56 ,, Green Broccoli, and Parsley Soup, 94 ,, Loaf, 354 Soup, 94 Cauliflowers, 353, 354 ,, and Butter, 354 ,, Genoan Fashion, 355 ,, a la Mayonnaise, 355 ,, a la Reiue, 355 Caveach Salmon, 143 Caviare, Little Crusts of, 386 Celery Porridge, 459 ,, Puree of, 374 Champagne Sauce, 331 Chantilly Basket, 409 Chartreuse mth ]3eef Palates, 220 Chateaubriand Steak, 302 Chaudfroid of Partridges, Salmi, 272 Cheese : — Cakes, 64, 402, 409, 410 ,, Potato, 363 and Eggs, 401 Cod with, 162 Fondue of, 401 Fritters, 410 as Iced Butter, 399 Imps, 399 Italian, 457 and Macaroni Croquettes, 400 Cheese (contbine:!) : — a la Montmorency, 398 Potted, 398 Ranaequins, 400 Soup, 65 ,, alaBiberon, 130 ,, German, 131 Stewed, 397 Straws, 399 Toasted, 397 Welsh Rarebit, 397 Cherries, Pi-eserved in Syrup, 466 Chestnut Nesselrode Soup, 129 „ PudcUng, 410, 411 Chicken Broth, 79 ,, ,, for the Consumptive, 80 ,, Brown Fricasseed, 260 , , Cutlets, Epigram of, 203 ,, Fricassee of, 260 Fritters, 419 tl la Girenflot, 256 , , a la Marengo, 256 ,, Pattieswith Purceala Reine, 203 ., Pie, 261 Pot-Pie, 262 ,, Pudding, 261 ,, Puddings a la Richelieu, 253 ., „ dl'Ude, 257 ;, Salad, 378 ,, in Savoury Jelly, 208 ,, "VVliite Fricasseed, 260 Chickens with Macedoine of Spi-ing Roots, 207 ,, Souffle of, a la Creme, 259 Children, Currant Juice Souj) for, 136 Chocolate Cream Ice, 448 „ Puffs. 411 Chops, Lamb, Maison d'Or, 300 ,, Lamb and Pork, 224 ,, Mutton, 300 ,, Mutton, Bread- Crumbed, 301 ,, Mutton, Bi-etonne, 300 ,, Pork, Broiled, 301 ,, Soyer, ^^^th Potatoes, 301 Chowder, Fish, 105 Cider Cup, 449 Clear Aspic, 233 Clotted Cream, 414 Cock-a-Leekie, 92 Cocoa Biscuits, 412 Cocoa-nut Soup, 130 Cod, to Bake, 159