The thorough good cook

Foreign Hash, 318 Fowl, Braised, 207 ,, a la Cardinal, 250 ,, Country Captain, 206 ,, Cutlets^ of Fillets of, 249 ,, a la Dubaril, 252 ,, Emince, 254 ,, Forcemeat Balls of, 255 ,, Fricassee of, 206 ,, Minced, a la Polonaise, 251 ,, a la Monglas, 253 ,, w'ith Olives, 254 ,, Puree of, a la Monglas, 119 ,, Ragout of, 255 ,, Salj)icou of, 254 ,, with Tarragon, 254 ,, a la Tartare, 252 ,, ,a la Turque, 253 ,, a la Villeroi, 251 Fowls, Pea, 268 Fran(,'ais Pudding, 242 French Beans in Black Butter, 363 ,, ,, Brittany Fashiou, 364 ,, ,, a la Fran(;aise, 364 INDEX TO liEClVES. 477 French Beans, Puroe of, 365 ,, ,, to Ragout, 363 ,, ,, " Steward's," 36 1 ,, Brown Soup, 81 ,, Gauffres, 421 ,, Panada, 241 ,, Paste, 419 „ Pudding, 419 ,, Split Pea Soup, 88 Fresh Sturgeon, 202 Fricassee of Beetroot, 376 , , of Chicken iu Ten Minutes, 260 ,, of Eels, 17'> ,, of Fowl, 206 Fricasseed Eggs, 391 ,, Flounders and Plaice, 171 Lobster, 191 Fried Bread-crumbs, 141 ,, Eels, 175 ,, Egg Plant, 4.59 ,, Fillets of Soles, 153 ,, Herbs, 141 ,, Oysters, 182 ,, Parsley, 141 ,, Potatoes, 43 ., Sheep's Trotters, 296 ,, Smelts, 200 ,, Soles, Tartar Sauce, 1.55 Fritters, Cheese, 410 ,, Chicken, 419 ., Gennan, 420 ',, Oyster, 187 ,, Parsnip, 366 Plain, 420 „ Potato, 363 ,, Salmon, 14-5 Fromage de Creme a la Glace, 447 Frothed Eggs, 392 Fruit Cake, Plain, 400 ,, to Prepare for Children, 467 ,, Puffs, Preserved, 436 Frumenty, 463 Frying, Batter for, 205 G Galantine, Rabbit, 211 of Turkey, 213 Game {sec Poultry, Game, etc.) Game, Puree of, 120 ,, ,, Hunter's Mode, 121 ,, Souffles, Small, 388 ,, Soup, 122 ,, ,, ^ la Rossini, 122 Garlic Sauce, 332 Gauffres, 421 ,, French, 421 Geneva Sauce, 332 German Cheese Soup, 131 German Fritters, 420 ,, Puddings, 422 ,, Sauce, 333 ,, Soup, 133 ,, Toast, 241 ,, "Wine Soup, 136 Gipsy Sauce, 333 Glazed Onions, for Garnish, 353 Grande Sauce, 334 Grateful Pudding, 422, 423 Gratin of Boiled Beef, 307 ,, of Eggs with Cheese, 393 ,, of Fillets of Turbot, 1.50 ., of Pigeon a la Perigord, 214 ,, of Rabbits, 283 Green Asparagus Soup, 88 ,, Corn Omelette, 463 ,, ,, Pudding, 464 ,, Pea Soup, 83 ,, Pudding, 422 Greengages, Bottled, 465 Grilled Breast of Mutton, 312 ,, Mushrooms, 373 Grouse, Braised, with Cabbage, 278 ,, Broiled with Bacon, 276 ,, Canapes for, 278 ., ii la Gun-Room, 276 „ Pie, 274 ,, Roasted, Plain, 275 ,, ,, a, la Sam Ward, 275 ,, Salad, 377 ,, Salmi of, with Claret, 277 ,, ,, ^ la Parisienne, 277 ,; Soup, 124 Gumbo, 375 Gurnet, Roast, 201 H Hachee Sauce, 334 Hachis, or Minced Fowl, 251 Haddock, Baked, 159 Dublin Bay, Baked, 168 ,, Puddings, ■'168, 197 ,, ,, Cream for, 169 Haggis, Scotch, 235 Half-Glaze for Vegetables, 353 Ham or Bacon, Bean Soup with, 94 ,, Pie, Raised, 223 ,, Roast, 245 ,, Sauce, 334 ., York, -with Spinach, 222 Hanover Cake (or Pudding), 423 Hare, Boned, 291 ,, Jugged, 289 „ Pite, 289 ., Pie, 290 ,, Potted, 214 ,, Puree of, Soup, 120 ,, Soup, EugUsh, 123 478