The thorough good cook

POULTEY, Game, etc. (sea also under Entrees, Entremets, and Roast) : — Brown Fiicass^ed Chicken, 260 „ „ Rabbit, 260 Canvas-Back Ducks, Roasted, 264 Capon, Larded, to Boil, 257 ,, b, la Xantaise, 257 ,, a la Turque, 256 Chicken, Browu Fricasseed, 260 ,, Fricassee of, in Ten Minutes, 260 ,, b, la Gii-euflot, 256 ,, a la Marengo, 256 „ Pie, 261 ,, Pot-Pie, 262 ,, Pudding, 261 ,, Puddings a la Richelieu, 253 „ ,, kl'Ude, 257 , , White Fi-icasseed, 260 Chickens, Souffle of, 259 Duck, Capilotade of, 262 ,, with Olives, 263 ,, with Turnips, 263 Financiere pour Vol-au-Veut, 259 Fowl a la Cardinal, 250 ,, Cutlets of Fillets of, 249 „ k la Dubaril, 252 ,, Forcemeat Balls of, 255 ,, a la Monglas, 253 ,, with Olives, 254 ,, Ragoilt of, 255 ,, with Tarragon, 254 ,, h la Tartare, 252 ,, a la Turque, 253 „ h la Villeroi, 251 Orouse, Braised with Cabbage, 278 ,, Broiled with Bacon, 276 F F 2 Poultry, Game, etc. {continued) : — Grouse, Canapes for, 278 ,, k la Guu-Room, 276 Pie, 274 ,, Roasted, Plain, 275 ,, „ k la Sam Ward, 275 ,, Salmi of, with Claret, 277 ,, of, a la Parisienne, 277 Hachis, 251 Larks, Caisses of, 265 ,, in Croustade, 265 ,, au Gratiu, 266 ,, Hot Raised Pies of, 265 ,, to Roast, 266 Minced Fowl h, la Polonaise, 251 Ortolans, to Roast, 280 Partridge, Braised, with Celery Sauce, 269 ,, Broiled, 270 ,, Chartreuse of, 271 ,, aux Choux plu5 Dis- tinguee, 273 ,, au Gratiu, 271 ,, Roasted, 270 ,, Saute, with Mushrooms, 269 Partridges, a la Chipolata, 272 Salmi Chaudfroid of, 272 Stewed, 270 Pea Fowls, 268 Pheasant, Miuced, 273 Pigeon Pie, 248 ,, Pudding, 249 Pigeons a la Craj^audine, 247 ,, to Roast, 247 ,, on the Skewer, 248 Plovers, 268 ,, Capilotade of, 268 Pidlets, Scollops of Fat, 250 Quails h, la Chasseur, 267 ,, k I'Espagnole, 267 ,, Stewed, 267 R;xils, to Roast, 289 ScoUops of Fat Pullets, 250 Snipes, 280 ,, to Roast, 280 Wheatears, to Roast, 266 White Fricasseed Chicken, 260 Rabbit, 260 Wild Ducks b, la Chasseur, 264 Woodcock, Salmi of, 279 Woodcocks, 280 ,, to Roast, 280 Preserved Cherries, 466 „ Fruit Puffs, 436 ,, Plums, 466 484 THE THOROUGH GOOD COOK. Preserved Strawberries, 467 Provencal Hotchpotch, 319 Proveu^ale Sauce, 342 Puchero, 132 ,, Mexican, 132 Pudding, A Frencli, 419 Puddings. {See Pies and Puddings, Savoury; aho Pies and Pudoiug^, Sweet) Puff Paste, Light, 437 PulMs, Scollops of Fat, 250 Punipion Pie, 438 Pumpkin Pie, 367 ,, Pure'eof, 368 ,, Soup Maigre, 91 Punch Ji la Fran(;aise, Hot, 449 Punshki, 236 Puree of Celery, 374 ,, of Fowl'iilaMonglas, 119 ,, of French Beans, 365 ,, of Game, 120 ,, „ Hunter's Mode, 121 ,, of Hare Soup, 120 „ of Onions, 374 ,, of Partridges, 121 ,, of Pumjikin, 368 ,, of Spinach, 358 ,, of Wliite Beans, 120 Purees, to Colour, 352 Q Quails a la Chasseur, 267 ,, Compote of, 209 ,, k I'Espagnole, 267 ,, Stewed, 267 Quaking Pudding, 438 Queen Blanche Stew, 226 ,, Soup, 109 Queen's Puddings, 438 Quenelles, 140 of Whitings, 165 Eabbit, Brown, Fricasseed, 260 ,, Croquettes of, 285 ,, Fillets of, k la Pompadour, 282 ,, ,, Young, k rOrlie, 286