pound of butter to free it from excess of salt; squeeze it dry in a
cloth; beat it with the hand till creamy; add three quarters of a pound
of powdered sugar; beat till light; then beat in ten eggs, one by one,
and sift in a pound of dried and sifted flour. When all are well beaten
together, the paste or batter is ready for use. Line some shallow pans
(those used for making rolled jelly-cake are best) with buttered paper;
spread a layer of the mixture just as you would for jelly-cake, but much
thicker, as when baked the sheets should not be more than the third of
an inch thick. Bake slowly. When done, remove from the oven, but leave
the cake undisturbed till cold. If the sheets are large, they may be cut
exactly in half, spread thinly with some stiff marmalade or jelly;
quince or apricot is best, but any rich flavor with some tartness will
do; lay one half on the other, and press closely and very neatly
together. Do each sheet of cake in the same way, varying the marmalade
if you choose. Have ready a bowl of icing (either boiled French icing or
what is called royal icing). Dust the top of the cakes with flour, which
must be brushed off again, as it is only to absorb the grease. Flavor
the icing with vanilla, and lay it on the centre of the cake; let it run
over it, aiding with a knife dipped in water (shaking off the drops,
however). The icing needs to be very neatly done, and must not be
thicker than a twenty-five-cent piece. Now color the icing in the bowl
pink, with a little cochineal, add a drop or two of extract of bitter
almond or of lemon, either of which will agree with the vanilla that was
in the white icing; then ice another sheet of cake in the same way; a
third may be done with chocolate icing.
The beauty of these cakes will depend on the way they are cut. You may
choose to make them tablets an inch wide and three inches long, or in
lozenge shape--the true diamond--but in either case the cutting must be
exact. The best way to have it so is to mark the lines very lightly with
the point of a penknife on the icing, using a measure. Trim off the edge
of the cake with a sharp knife, so that it is neat all round, no excess
of marmalade oozing out, or tears of icing running down. Then warm a
sharp carving-knife (I am supposing the cake is on a board), and cut
through the lines you have marked, without hesitation, so that there
may be no crumbs or roughness, which slow, over-careful cutting causes.
When cut up you should have, if neatly done, an assortment of very
delicious and ornamental cakes.
FRENCH SWEET SAUCES FOR PUDDINGS, ETC.
_Sauce Madere a la Marmalade._--A half-pound of apricot marmalade; half
a tumbler of Madeira or sherry; boil three minutes, then pass through a
sieve, and serve as sauce to soufflees, cabinet puddings, etc.
_Sauce des Oeufs au Kirsch._--Beat the yolks of eight eggs, put them
in a saucepan with half a tumbler of kirsch, five ounces of powdered
sugar, and half the rind of a lemon grated. Stir all in a double boiler
till the mixture sticks to the spoon; then remove from the boiling
water; stir for a minute to prevent curdling; then it is ready to serve.
_Chaudeau Sauce._--Take two whole eggs, six yolks of eggs, and eight
lumps of sugar (each one rubbed on lemon-peel), two pints of Chablis,
and the juice of half a lemon; beat them over a slow fire in a double
boiler till a light froth is formed; be very careful the eggs do not
curdle when the boiling-point is reached; take the sauce off the fire,
and continue beating for a minute or two. If small streaks appear on the
froth the sauce is done. Stir in a tablespoonful of fine rum, and the
sauce is ready to serve.
_Sherry Sauce for Puddings._--Six yolks of eggs, one ounce of sugar,
half a pint of sherry, and the thin peel of a lemon. Beat the eggs with
the sugar; when the wine is warm, stir them into it (let the lemon-peel
steep in the wine while warming); stir all together till as thick as
cream; then remove from the fire, and take out the peel. In making all
these sauces with eggs the same precaution is required as in making
custard.
_Wine Sauce_, No. 2.--Three gills of water, one cup of sugar, one
teaspoonful of corn-starch, and one gill of wine. Mix the corn-starch
with a little water; pour the rest boiling to it, stirring till smooth;
then add the sugar, and boil for five minutes; then add the wine and a
few drops of essence of lemon and the same of cinnamon. Use these
flavorings drop by drop, as they differ in strength too much for an
exact quantity to be given, and the taste must be the guide. Rum or
brandy may be used instead of wine; then the cinnamon is omitted.
_Apricot Sauces._--Half a small jar of apricot jam or marmalade;
dissolve it in three quarters of a gill of water with the juice of a
lemon; stir in three quarters of a gill of rum. This sauce is simply
made hot, not boiled, and may be served cold with Baba or Savarin cake.
Greengage marmalade may be substituted.
_Whipped Sweet Sauce._--Put the yolks of four eggs into a double
saucepan with two ounces of sugar, one glass of sherry, the juice of one
lemon, and a speck of salt; beat all together; then set the saucepan
over the fire, and whisk the sauce till it is a creamy froth, when it
is ready to serve.
_Very Fine Sweet Butter Sauce._--Wash four ounces of butter; squeeze it
dry; beat it to a hard sauce with half a pound of powdered sugar; then
put the yolks of two eggs in a cold bowl; stir it a minute, then add to
it a little of the hard sauce; when well mixed add more, about a
teaspoonful at a time; when the hard sauce is blended with the yolks of
eggs, stir in by degrees a wineglass of brandy or rum. Keep on ice till
wanted.
_Vanilla Cream Sauce._--Put half a pint of fresh cream to boil,
reserving a tablespoonful; mix this with a teaspoonful of flour; stir it
into the cream, with a tablespoonful of sugar, when near boiling; when
it boils, stir for five minutes or ten in a double boiler; then pour out
the sauce, and stir in a small teaspoonful of vanilla and a few drops of
extract of rose or a teaspoonful of rose-water. Observe that the rose is
used to give a different tone to the vanilla, and not to impart its own
flavor, therefore very little must be used.
_Almond Sauce._--Dissolve four ounces of almond paste in half a pint of
sweet cream by stirring in a double boiler (the almond paste should be
grated first); when both are hot, add a tablespoonful of sugar and the
yolk of an egg; stir till the egg thickens, then remove from the fire
and serve.
XXXIII.
SALADS AND CHEESE DISHES.
Salad has come to form part of even the simplest dinners; and certainly
cold meat and salad and excellent bread and butter make a meal by no
means to be despised even by an epicure, while cold meat and bread and
butter sound very untempting. The best dinner salad will perhaps always
be white, crisp lettuce, with a simple French dressing, although, to
those acquainted with it, escarole runs it hard, with its cool, watery
ribs and crisp leaves. Elaborate salads, or those dressed with
mayonnaise, are too heavy to form the latter part of an already
sufficiently nourishing meal, but for luncheons and suppers the rich
salad is invaluable.
Salad which is to be eaten with game or to form a course at dinner may
be a crisp white cabbage lettuce, water-cress, Romaine lettuce, or that
most delicious form of endive, escarole.
The dressing should be the simple French dressing, about which so much
has been written and said, and which is so easy that perhaps it is one
reason why so few make it well. There is nothing to remember beyond the
proportions, and so many keep the quantity of oil, vinegar, and pepper
and salt in mind, but the manner of using them seems of no consequence;
but it is of so much consequence, if you do not want the vinegar on the
leaves and the oil at the bottom of the salad bowl, that, well known as
the formula is, I am going over it again with a few details that may
help to fix the matter in mind.
In the first place it must be remembered that a wet leaf will repel oil,
therefore the lettuce or other salad must be well dried before it is
sent to table. This is best done by swinging it in a salad basket, and
then spreading it between two cloths for a few minutes. Now it must be
quite evident, if a leaf wet with water will refuse to retain oil, that
one wet with vinegar will do the same; for this reason the leaves should
be covered with oil _before_ the vinegar is added, or the salad will be
crude and very unlike what it should be if properly mixed in the
following way:
Take lettuce as the example, although any of those mentioned are made in
the same way. Have the lettuce dry in the salad bowl, put in the
salad-spoon a saltspoonful of salt, a quarter one of pepper, and,
holding it over the bowl, fill the spoon with oil; mix the salt and
pepper well with it, and turn it over the salad; toss the salad lightly
over and over till the leaves glisten, then add two (if for epicures,
three or four) more spoonfuls of oil, then toss again over and over till
every leaf is well coated with oil; then sprinkle in a saladspoonful of
sharp vinegar. Toss again, and the salad is ready.
One salad less well known than it deserves to be is that made from the
grape fruit. This is an especially grateful dish for spring breakfast,
when cool, refreshing things are in order. Many tell me they have tried
to eat grape fruit, but find it quite impossible on account of the
intense bitter.
There is a very _slight_ and pleasant bitter with grape fruit when
properly prepared, but if by carelessness or ignorance even a small
portion of the pith is left in it intense bitter is imparted to the
whole.
_Grape-fruit Salad._--Prepare the fruit, some hours before it is wanted,
in the following way: Cut the fruit in four as you would an orange;
separate the sections; then remove the pulp from each, taking care that
no white pith or skin adheres to it. Put the pulp on the ice until just
before serving; then dress with oil and vinegar exactly as directed for
lettuce, etc.
Meat or fish salads should always be dressed with mayonnaise. I say
nothing of the well-known lobster and chicken salads, which are so
general that one is tempted to think the majority of people do not know
how excellent some other combination salads are. Salmon salad--the fish
flaked, laid on a bed of crisp lettuce with a border of the leaves, and
masked with mayonnaise, with a garnish of aspic--is both handsome and
delicious; but cold halibut, or even cod--any firm fish that flakes, in
fact--make delightful salads, and acceptable to many who cannot eat
lobster. In the way of meat salads, partridge or grouse are far daintier
than chicken, prepared in just the same way. There is one point,
however, which should be observed in making all meat salads: it is that
the material should be well dressed with oil, vinegar, and condiments
before the mayonnaise is put on. Usually one of two courses is followed:
either the meat is left dry, the mayonnaise being supposed sufficient,
or it is dressed with mayonnaise and then masked with it. In the latter
case the salad is far too rich; in the former it is flat, because
mayonnaise, if rightly made, has not acidity enough to flavor the meat;
therefore it and the celery or other salad mixed with it should be
bathed with French dressing before it is masked.
With these general rules any salad may be made; but as variety is the
spice of the table, it may be borne in mind that in spring a sprig of
mint, very finely chopped, gives a fragrance to lettuce, as does chervil
or borage, parsley, or a tiny bit of onion. To a game salad nothing
should be added.
No recipe is needed for mayonnaise, it having been given in the chapter
on cold sauces.
In the course of these chapters several cheese dishes have been given,
but there are a few others especially appropriate to the cheese and
salad course, where it constitutes part of the dinner, which I will
include. Cheese dishes are far less popular in this country than in
Europe, but there are families whose masculine members eat no sweets,
and for whom a dainty cheese dish would be very acceptable.
_Genoa Ramaquin._--Cut a slice of Vienna or other baker's bread, half an
inch thick, lengthwise of the loaf, so that it covers the bottom of a
fire-proof dish--a souffle pan well buttered is excellent; beat two eggs
and half a pint of milk together; add a level saltspoonful of salt; pour
this custard over the bread, and leave it an hour to soak. Pour off any
custard that may not be absorbed; dust the bread with pepper; then cover
with the following mixture: dissolve as much rich cheese shaved in half
a gill of cream as will cover the bread an inch thick, stirring it over
a slow fire. Season with pepper and salt, and pour the cheese over the
bread. Put it in the oven, and bake for half an hour, or till quite
brown.
_Cheese Puffs._--Line patty-pans with puff-paste, and fill three parts
full with the following mixture: put a gill of cream in a double boiler
with two ounces of grated cheese (half Parmesan if liked), a
saltspoonful of salt, a pinch of pepper, a pinch of sugar, and a large
teaspoonful of butter; when all is melted to a thick custard, break into
it two eggs well whipped. The mixture is only to be made hot enough to
melt the cheese, not to boil.
_Cheese Sticks._--Take a piece of light bread dough about the size of a
teacup, roll it out on a pastry-board, spread it with bits of firm
butter, dredge with flour, fold and roll, repeat until you have rolled
in two ounces of butter, just as for puff-paste; now roll the pastry out
the third of an inch thick, cut into strips half an inch wide and any
length you think proper, lay them very straight on a baking-sheet, and
bake slowly a _very_ light brown; remove from the oven, let them cool,
then brush them over with white of egg, and roll them thickly in grated
Parmesan; return for a minute or two to the oven. These are very good
with salad, but cannot easily be made in warm weather. Should the
pastry get too soft while rolling, put it on ice, and it is better to
do so at all times before cutting into strips, so that the "sticks" may
be quite straight.
INDEX.
Allemande Sauce, 18.
Almond Cream, 229, 251;
Sauce, 299;
Trifles, 279;
Turban, 285;
Water-ice, 255.
Apple Jelly, 212;
Compote, 263-265.
Apricot Sauces, 297;
Water-ices, 256.
Artichokes, Fried, 198.
Aspic, Jelly, 195;
Lobster in, 79;
Mayonnaise, 47;
Oysters in, 76;
Reed-birds in, 159.
Ballotines, 177.
Bearnaise Sauce, 26.
Bechamel Sauce, 17, 159.
Beef, Fillets of, 86-89.
Beet-root Fritters, 198.
Birds, how to bone, 172-175;
how to stuff, 175.
Biscuits, Rout, 286.
Bouchees, 124.
Bouquet of herbs, 37.
Cabinet Pudding, 233, 239.
Cakes, Dessert, 285, 289.
Cakes and Sauces, fine, 291-295.
Chestnut Croquettes, 291.
Madeleines, 291.
Petits Fours, 292.
Candied Orange and Lemon Peels, 260, 261.
Caper Sauce, 29.
Cardinal Sauce, 30.
Cauliflower Fritters, 198.
Celery Sauce, 29.
Charlotte Russe, 281-283.
Chateaubriand Sauce, 34.
Chaudfroid Sauce, 160.
Chaudfroids. (See Entrees.)
Cheese Dishes, 306-308.
Genoa Ramaquin, 306.
Puffs, 306.
Sticks, 307.
Chestnut Soup, 57;
Croquettes, 291.
Chicken, a la Hollandaise, 114.
And Ham Cutlets, 157.
Chaudfroids of, 156.
Fritot of, 132.
Patties, 121.
Salad, 154.
Scallops, 130.
Tartlettes, 114.
Timbale of, 129.
Turtle fashion, 136.
Chocolate Cream Pudding, 245.
Choice Cookery explained, 1-3.
Chops, Lamb and Mutton, 98-103.
Cigarettes, 108, 135, 136.
Cinnamon, care in selecting, 216;
Water-ice, 255.
Claret Granito, 258;
Jelly, 215.
Cod, Fillets of, 62.
Cold Game Pies, 183-190.
Compote of Apples, 263-265;
of Cherries, 272;
of Chestnuts, 269, 270;
of Oranges, 269;
of Pears, 266, 268;
of Pigeons, 145;
of Strawberries, 272.
Consomme, 51-55.
Coquilles, 63, 64.
Creams, 223-230, 235-237.
Almond Cream, 229.
Bohemian Jelly Creams, 237.
Cocoanut Cream, 235.
Coffee Cream, 226.
Curacoa Cream, 226.
Ginger Cream, 224.
Hazel-nut Cream, 236.
Here and in Europe, 223.
Neapolitan Cream, 224.
Nut Creams, 235.
Pistache Cream, 229.
Strawberry Cream, 227.
Vanilla Cream, 227.
Walnut or Hickory-nut Cream, 237.
Whipped Cream, 213, 214.
Croquettes, Chestnut, 291;
manner of preparing, 107.
Cucumber, Fillets of, 99;
Fillets of Rabbit with, 150;
Sauce, 29, 48;
Stuffed, 199.
Culinary matters, 79-85.
Curacoa, 258.
Currant Water-ice, 256.
Currants, how to cook, 271.
Cutlets, how to prepare, 107.
Chicken and Ham, 157.
Lamb, 99, 100.
Mutton, 90, 98.
Pigeon, 143.
Russian Salad for, 101.
Sweetbread, 109.
Veal, 139.
Decorations, uneatable, 196.
Dessert, Small Cakes for, 285.
Downton Sauce, 39.
Dresden Patty Cases, 118.
Entrees, 86-106, 129-152, 153-171.
A Civet, 150.
Baked Ravioli, 137.
Cold Lamb Cutlets in Mint Jelly, 100.
Chicken Souffle, 131.
Chicken, Turtle fashion, 136.
Cigarettes a la Chasseur, 135.
Cigarettes a la Reine, 134.
Cutlets Chaudfroid a la Russe, 102.
Filets de Boeuf a la Bearnaise, 87.
Filets de Boeuf aux Champignons, 87.
Fillet of Beef, 86.
Fillets of Beef a la Grande-Bretagne, 89.
Fillets of Cucumber, 99.
Fillets of Rabbit with Cucumber, 150.
Fillets of Teal with Anchovies, 148.
Fritot of Chicken, 132.
Grenadines of Beef with Mushrooms and Poivrade Sauce, 88.
Grenadines of Rabbit a la Soubise, 149.
Lamb Cutlets en Concombre, 99.
Lamb Cutlets with a Puree of Mushrooms, 100.
Lobster Quenelles, 136.
Mutton Cutlets a la d'Uxelles, 90.
Mutton Cutlets a la Milanais, 90.
Mutton Cutlets, or Chops, 98.
Pigeon Cutlets, 143.
Pigeons a la Tartare, 144.
Quails a la Jubilee, 141.
Quails a la Lucullus, 140.
Salmis of Snipe, 147.
Scallops of Chicken a la Perigord, 130.
Souffle of Partridges, 146.
Sweetbreads a la Supreme, 103.
Sweetbreads in Cases, 106.
Sweetbreads with Oysters, 104.
Timbale of Chicken a la Champenois, 129.
Timbales d'Epinard, 151.
Veal Cutlets a la Primrose, 139.
Entrees, Cold, or Chaudfroids, 153-171.
Allumettes, 170.
Canapes a la Bismarck, 165.
Caviare Canapes, 166.
Chaudfroid of Reed-birds, 160.
Chaudfroids of Chicken, 156.
Cheese Biscuits a la St. James, 168.
Chicken and Ham Cutlets, 157.
Chicken Salad a la Prince, 154.
Cold Cheese Souffles, 169.
Croutes de Fromage Glace, 169.
Eggs a la St. James, 170.
Iced Savory Souffle, 162.
Kluskis of Cream Cheese, 168.
Oysters a la St. George, 169.
Prawns en Surprise, 166.
Prince of Wales Canapes, 167.
Reed-birds in Aspic, 159.
Savage Club Canapes, 164.
Savories, 162-164.
Shrimp Canapes, 168.
Sweetbread au Montpellier, 153.
Entrees, Fish, 61-70.
Coquilles of Prawns, 63.
Coquilles of Salmon or Halibut, 64.
Fillet of Flounders, 69.
Fillet of Sole a la Normande, 65.
Fillets of Cod a la Normande, 62.
Lobster in Aspic, 79.
Lobster Soufflees, 62.
Salmon en Papillotes, 65.
Sole a l'Horly, 66.
Turbans of Sole a la Rouennaise, 67.
Espagnole Sauce, 33.
Fillet, how to, 181, 182.
Fillets of Rabbits, 150.
Flavorings and Liqueurs, 210-212.
Flounders, Fillet of, 69.
Fritters, 198.
Fruits, Macedoine of, 222.
Frying, directions for, 91-95.
Galantines, 172-177.
Of Breast of Veal, 178.
Of Sucking Pig, 179.
Game Pie, 183.
English manner of making, in a crust, 189, 190.
Filling the case of, 186.
French method of making, 185.
Game, Salad to eat with, 300.
Garnishes, 191-198.
Colored Custard, 192.
Profiterolles, 194.
Spinach Juice, 192.
Stuffed Artichokes, 197.
Gelatine, 196;
right proportion for jelly, 217.
Ginger Cream, 224;
Dessert Cakes, 289;
Water-ice, 253.
Glaze, 8;
how to preserve, 10.
Graniti, 257, 258.
Claret Granito, 258.
Sherry Granito, 258.
To freeze, 257.
Grape-fruit Salad, 303.
Grenadines of Rabbit, 149.
Ham, Puree of, 152.
Herbs, French, 12;
how to chop, 81;
what required, 12.
Horseradish Sauce, 48.
Ice-creams and Ices, 246-256.
Almond Water-ice, 255.
Apricot Water-ice, 256.
Chinese Ice, 252.
Cinnamon Water-ice, 255.
Currant Water-ice, 256.
Custard for Ice-cream, 249.
Fruit Jam and Jellies with Ice-cream, 250.
Ginger Water-ice, 253.
Grilled Almond Ice-cream, 251.
Ice-cream with Eggs, 249.
Pineapple Water-ice, 254.
Pistachio Water-ice, 255.
Simplest Fruit Ice-cream, 246.
Tea Ice-cream, 252.
Tutti-frutti Ice-cream, 248.
Ice Pudding, 240, 241.
Iced Custard with Fruit, 244.
Iced Puddings, 238, 239, 241, 243.
Jellies, 208-225.
Aspic Jelly, 195.
Consistency of Jelly, 214.
Jellied Raspberries, 221.
Jelly with Candied Fruits, 220.
Jelly with Fresh Fruits, 218.
Mint Jelly, 49.
Mould of Apple Jelly, 212.
Plain Claret Jelly, 215.
Right proportions of Gelatine for Jelly, 217.
Roman Punch Jellies, 222.
Kabobs, Oyster, 72-74.
Kromeskies, 107.
Lamb Cutlets, 99, 100.
Lemon Baskets, 274;
Peels, Candied, 261.
Lemons, how to grate, 82.
Liqueurs and Flavorings, 210-212.
Lobster, in Aspic, 79;
Quenelles, 136;
Sauce, 29;
Soufflees, 62.
Macaroons, 287.
Macedoine of Fruits, 222.
Madeleines, 291.
Maraschino, 259.
Matelote Sauce, 40.
Mayonnaise, 43, 46, 47.
Meal, quantity to be used, 75.
Meringue Paste, 251.
Mint Jelly, 49.
Mother Sauces, 6.
Mushroom Baskets, 201.
Mushroom Jelly, 200.
Mushrooms and Tomatoes, 200.
Mushrooms, Stuffed, 200.
Mutton Cutlets, 90, 98.
Neapolitan Cream, 224.
Norwegian Sauce, 47.
Nut Creams, 229, 235-237.
Onion, Spanish, 202-204.
Orange Baskets, 272, 274.
Orange Compote, 209.
Orange Sauce, 39.
Oyster Kabobs, 72, 74;
Sauce, 29.
Oysters, 71-78.
A la Tartare, 78.
A la Villeroi, 71.
In Aspic, 76.
Various ways of serving, 71-78.
Papillotes, 65.
Parsley Sauce, 29.
Partridges, Souffle of, 146.
Patties, 116-124.
Chicken, 121.
Dresden Cases for, 118.
Oyster, 121.
Sweetbread, 120.
Pears, a la Princesse, 267;
Compote of, 265, 266, 268.
Petits Fours, 292.
Pies, Game, 183-190.
Pigeon Cutlets, 143.
Pigeons, a la Tartare, 144;
Compote of, 145.
Pineapple Water-ice, 254.
Piquante Sauce, 35.
Pistache Cream, 229.
Pistachio Water-ice, 255.
Poivrade Sauce, 36.
Potage, a la Hollandaise, 56;
a la Royale, 59.
Potatoes, a la Provencale, 204;
Milanese, 205;
Scalloped, 205.
Poulette Sauce, 20.
Prawns, Coquilles of, 63.
Princess Soup, 58.
Profiterolles, 194.
Puddings, 230-234, 238-246.
Bombay Ice Pudding, 241.
Chocolate Cream Pudding, 245.
Cold Cabinet Pudding, 233.
Cold Souffle Pudding, 231.
Diplomatic Pudding, 232.
Filbert and Wine Iced Pudding, 243.
Frangipanni Iced Pudding, 238.
Frozen Pudding, 235.
Ice Pudding, 240.
Iced Cabinet Pudding, 239.
Iced Custard with Fruit, 244.
Iced Jelly Pudding, 241.
Iced Puddings, 243.
Imperial Rice Pudding, 231.
Jubilee Pudding, 230.
Rice a la Princesse, 245.
Sauces for, 295-299.
Puffs, Cheese, 306.
Puree of Ham, 152.
Quenelles for entrees, 125-129;
for soups, 53, 54.
Rabbit, Grenadines of, 149;
Fillets of, 150.
Rabbits, 148.
Raspberries, how to cook, 271;
Jellied, 221.
Ratafia, 259.
Ravioli, Baked, 137.
Red Mayonnaise, 46.
Reed-birds, Chaudfroids of, 160;
in Aspic, 159.
Rice Pudding, 231.
Rissoles, 108.
Robert Sauce, 38.
Roman Punch Jellies, 222.
Rout Biscuits, 286.
Russian Salad for Cutlets, 101.
Salads, 300-305.
Best dinner, 300.
For Cutlets, 100.
Grape-fruit, 303.
How to dress, 301, 302.
To eat with game, 300.
Salmis of Snipe, 147.
Salmon, Coquilles of, 64;
en Papillotes, 65.
Sauces, 11-22; 23-32; 33-41; 42-50.
A la d'Uxelles, 20.
A la Normande, 38.
Allemande, 18.
Almond, 299.
Apricot, 297.
Aspic Mayonnaise, 47.
Bearnaise, 26.
Bechamel, 17, 159.
Blonde, or White, 13-32.
Bordelaise, 37.
Brown, 33-41.
Caper, 29.
Cardinal, 30.
Celery, 29.
Chateaubriand, 34.
Chaudfroid, 160, 161.
Cold Cucumber, 48.
Cold Sauces, 42-50.
Consistency of, 24, 105.
Cucumber, 29.
Des Oeufs au Kirsch, 295.
Downton, 39.
Espagnole, 33.
Green Mayonnaise, 46.
Hollandaise, 30.
Horseradish, 48.
How to stir, 17.
Light Normande, 39.
Lobster, 29.
Madere a la Marmalade, 295.
Matelote, 40.
Mayonnaise, 43, 46, 47.
Mint, 49.
Mother Sauces, 6.
Norwegian, 47.
Orange, 39.
Oyster, 29.
Parsley, 29.
Piquante, 35.
Poivrade, 36.
Poulette, 20.
Red Mayonnaise, 46.
Robert, 38.
Rule for seasoning, 18.
Sherry, 296.
Shrimp, 29, 30.
Soubise, 27.
Ste. Menehould, 25.
Supreme, 23.
Sweet Butter, very fine, 298.
Sweet, French, for Puddings, 295-299.
Tartare, 48.
Vanilla Cream, 298.
Veloute, or White, 14.
Villeroi, 21.
Wine, 296.
Whipped Sweet, 297.
White, 23-32.
Sauteing, 95, 96.
Scalloped Potatoes, 205.
Scallops of Chicken, 130.
Sherry Granito, 258;
Sauce, 296.
Shrimp Sauce, 29, 30.
Sole, a l'Horly, 66;
a la Normande, 65;
Rouennaise, 67.
Soubise Sauce, 27;
with Grenadines of Rabbit, 149.
Souffle of Chicken, 131;
of Lobster, 62;
of Partridges, 146;
of Tomato, 206.
Soups, 51-60.
Chestnut, 57.
Consomme a la Rachel, 52.
Consomme a la Sevigne, 55.
Potage a la Hollandaise, 56.
Potage a la Royale, 59.
Princess, 58.
To clear Consomme, 51.
Spanish Onion, 204.
Spices and herbs required, 12.
Spinach Fritters, 206;
Juice, 192.
Ste. Menehould Sauce, 25.
Stock, 7;
to reduce to Glaze, 8.
Strawberries, how to cook, 271;
Compote of, 272.
Strawberry Cream, 227.
Stuffed Artichokes, 197;
Cucumbers, 199.
Sucking Pig, Ballotines of, 179.
Supreme Sauce, 23.
Sweet Sauce for Puddings, 295-299.
Sweetbreads a la Supreme, 103;
au Montpellier, 153;
braised, 113;
Cutlets of, 109;
in Cases, 106;
Patties, 120;
with Oysters, 104.