Cream of Cheese Soup, in yellow bowls. Bouil-
labaisse, in earthen dish. Amourettes. Roast
Goose, Arlesian style. Cassoulic, with Mush-
rooms. Egg-plant, Tomato Sauce. Endive Salad,
Gascony style. Fresh Cheese. Batons de Jakob.
Sweet Cannelons. Rhubarb and Orange Jam.
CofFee. Claret.
aSi
INDEX
INDEX
Ale flip (England), 233
Almond delight (Hungary), 180
Alpine baskets, 185
Amourettes (old French and
Roman), 87
Andouillettes (Nancy), loi
Angelica, candied (France), 224
Angels on horseback (England),
no
Annastich (German-Jewish), 130
Apfel strudel (Germany), 164
Apples, baked (England), 190
" compote of (Cherbourg),
189
" en casserole (Provincial
France), 189
Apple balls (Germany), 190
« flawn (England), 206
** turnovers (England), 207
Artichokes (as cooked in Lyons),
141
Asparagus (France), 132
** (Spain), 132
Athole brose (England), 230
Bacalao (Spain), 81
Batons de Jakob (Marseilles), 167
Beans, haricot (Burgundy), 149
** string (Brittany), 133
** white (Brittany), 133
Beef, boiled (Hungary), 113
** braised (England), 112
*' (Marseilles), in
(<
Beef, croquettes (Italy), 109
< < fillet of, mignonne (Paris), 7 1
** hash (Russia), 109
*< pilaff of (Barcelona), in
<< stew (Poland), 112
Bills of fare, 249
Biscuits, Rheims, 206
*« Russian, 207
Bishop, Oxford, 230
Bitters for cocktails (England),
229
Bonbons, lemon and maraschino
(Italy), 223
Bouillabaisse (Marseilles), 37
Bourride (Marseilles), 39
Brandade (Montpellier), 39
Brandy, orange (England), 235
Brioches (France), 166
Brown Betty (Oxford), 228
Broth, fish (Sweden), 14
*< Greek, 28
«* Lenten (French and Aus-
trian convents), 13
" onion (Dieppe), 22
•• pectoral (convent recipe), 7
" pigeon (Boulogne), 13
*< real (Germany), 18
Buns, Bath, 171
«< Endcliffe, 172
<* Geneva, 172
" hot cross (England), 171
** sheep-shearing (England),
171
255
Index
€€
€€
€1
Bunsy SufTolky 172
Buonbocconi (Genoa), 82
Burdwain, Indian (England) , 143
Butter, Montpellier, 57
Cabbage (Normandy and Flan-
ders), 141
*< (Provence), 140
Cake, Genoa, 169
plum (England), 170
poor man^s (England), 160
Queen Charlotte's (Eng-
land), 158
Roumanian, 168
Russian, 168
Twelfth Night (England),
170
Cakes, almond (Pithiviers), 161
honey (Basle), 161
lemon, or " King Henry's
shoe strings,'* Nos. i
and 2, 157
love (German-Moravian),
205
Manx, 161
Normandy short, 162
** spice, 162
Parkin (England), 158
parsnip (England), 158
Scotch, 160
Shrewsbury, 159
supper (Germany), 163
Westphalian butter, 162
Xmas (Germany), 169
Yorkshire tea, 173
Caramel, 58
Candy, Sienna, 225
it
€i
<<
€*
((
C(
(«
((
C(
<t
(<
Cannelons, sweet (Marseilles), 167
Capillaire (Paris), 234
Capon, Xmas (France), 40
Carp (Coblentz), 40
« Xmas (Poland), 38
Carrots and asparagus (Alsace-
Lorraine), 149
« (Lille), 138
Cassolette (Provence), 100
Cassoulic (Languedoc), loi
Cauliflower, au gratin (Italy), 136
<< fritters (Italy), 136
Celery (Italy), 135
Champagne, gooseberry (Eng-
land), 236
Chicken, boiled (Henry 4th re-
cipe), 71
cannelons of (Marseilles),
77
cannelons No. 2 (Mar-
seilles), 77
a la Creci, 75
cream of (French con-
vent recipe), 80
croquettes (Paris), 109
cutlets (Provence), 76
fried (Florence), 75
fried (Spain and Portu-
gal), 74
fried (Vienna), 74
in matelote (France), 76
cutlets, invented for
kings (France), 76
a la Marengo, 73
(Monte Carlo), 73
roast (Paris), 73
royal (France), 72
((
<<
ft
ti
a
a
a
a
a
ti
it
it
it
ti
it
256
Index
Chicken stew (Germany), 79
" " (Hungary), 75
Chipolata (Spain), 58
Christmas bowl (England), '231
Cheese, damson (England), 215
Cherries and currants in syrup,
Page 82
Presented as published in 1902. 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
Cream of Cheese Soup, in yellow bowls. Bouillabaisse, in earthen dish. Amourettes. Roast Goose, Arlesian style. Cassoulic, with Mushrooms. Egg-plant, Tomato Sauce. Endive Salad, Gascony style. Fresh Cheese. Batons de Jakob. Sweet Cannelons. Rhubarb and Orange Jam. Coffee. Claret.
aSi
INDEX
INDEX
Ale flip (England), 233 Almond delight (Hungary), 180 Alpine baskets, 185 Amourettes (old French and
Roman), 87 Andouillettes (Nancy), loi Angelica, candied (France), 224 Angels on horseback (England),
no
Annastich (German-Jewish), 130 Apfel strudel (Germany), 164 Apples, baked (England), 190
" compote of (Cherbourg),
" en casserole (Provincial France), 189 Apple balls (Germany), 190
« flawn (England), 206
** turnovers (England), 207 Artichokes (as cooked in Lyons),
Asparagus (France), 132
** (Spain), 132 Athole brose (England), 230
Bacalao (Spain), 81
Batons de Jakob (Marseilles), 167
Beans, haricot (Burgundy), 149 ** string (Brittany), 133 ** white (Brittany), 133
Beef, boiled (Hungary), 113 ** braised (England), 112 *' (Marseilles), in
(<
Beef, croquettes (Italy), 109 < < fillet of, mignonne (Paris), 7 1 ** hash (Russia), 109 *< pilaff of (Barcelona), in << stew (Poland), 112
Bills of fare, 249
Biscuits, Rheims, 206 *« Russian, 207
Bishop, Oxford, 230
Bitters for cocktails (England),
Bonbons, lemon and maraschino (Italy), 223
Bouillabaisse (Marseilles), 37
Bourride (Marseilles), 39
Brandade (Montpellier), 39
Brandy, orange (England), 235
Brioches (France), 166
Brown Betty (Oxford), 228
Broth, fish (Sweden), 14 *< Greek, 28
«* Lenten (French and Austrian convents), 13 " onion (Dieppe), 22 •• pectoral (convent recipe), 7 " pigeon (Boulogne), 13 *< real (Germany), 18
Buns, Bath, 171 «< Endcliffe, 172 <* Geneva, 172 " hot cross (England), 171 ** sheep-shearing (England),
Index
€€
€€
€1
Bunsy SufTolky 172 Buonbocconi (Genoa), 82 Burdwain, Indian (England) , 143 Butter, Montpellier, 57
Cabbage (Normandy and Flanders), 141 *< (Provence), 140 Cake, Genoa, 169
plum (England), 170 poor man^s (England), 160 Queen Charlotte's (England), 158 Roumanian, 168 Russian, 168
Twelfth Night (England), Cakes, almond (Pithiviers), 161 honey (Basle), 161 lemon, or " King Henry's shoe strings,'* Nos. i and 2, 157 love (German-Moravian),
Manx, 161 Normandy short, 162 ** spice, 162 Parkin (England), 158 parsnip (England), 158 Scotch, 160 Shrewsbury, 159 supper (Germany), 163 Westphalian butter, 162 Xmas (Germany), 169 Yorkshire tea, 173 Caramel, 58 Candy, Sienna, 225
it
€i << €* (( C( (« (( C( <t (<
Cannelons, sweet (Marseilles), 167 Capillaire (Paris), 234 Capon, Xmas (France), 40 Carp (Coblentz), 40
« Xmas (Poland), 38 Carrots and asparagus (Alsace- Lorraine), 149 « (Lille), 138 Cassolette (Provence), 100 Cassoulic (Languedoc), loi Cauliflower, au gratin (Italy), 136
<< fritters (Italy), 136 Celery (Italy), 135 Champagne, gooseberry (England), 236 Chicken, boiled (Henry 4th recipe), 71 cannelons of (Marseilles),
cannelons No. 2 (Marseilles), 77 a la Creci, 75 cream of (French convent recipe), 80 croquettes (Paris), 109 cutlets (Provence), 76 fried (Florence), 75 fried (Spain and Portugal), 74 fried (Vienna), 74
in matelote (France), 76 cutlets, invented for
kings (France), 76 a la Marengo, 73 (Monte Carlo), 73 roast (Paris), 73 royal (France), 72
((
<<
ft
ti
a a a a
a
ti
it
it
it
ti
it
Index
Chicken stew (Germany), 79 " " (Hungary), 75 Chipolata (Spain), 58 Christmas bowl (England), '231 Cheese, damson (England), 215 Cherries and currants in syrup,