Allumettes, 413.
Almonds, 44.
Anchovy, 144.
butter, 99.
cake, 428.
salad, 353.
Anise, 16.
Apples, au beurre, 378.
charlotte, 379.
dumplings, 431.
flambantes, 378.
fried, 400.
meringuees, 379.
pie, 440.
syrup, 380.
in compote, or stewed, 385.
" fritters, 379.
" jelly, 4.
pine-apple, 380.
with rice, 374.
" sweetmeats, 380.
Apricots, 16.
in compote, 385.
" jelly 406.
" salad, 352.
iced, 397.
Artichokes, 306.
fried, 306.
(Jerusalem), 307.
Asparagus, 307.
fried, 308.
en petits pois, 307.
in omelet, 308.
with cream, 308.
" vinaigrette, 308.
" white sauce, 308.
Aspic, 275.
Baba, 449.
Bacon, 16.
Bain-marie, 16.
Bakepans, 17.
Baking, 9.
Bananas, 393.
Barley, 76.
lemonade, 44.
sugar, 45.
Bass, 132, 135, 136.
Batter, 30.
Bavaroise, 45.
Bay-leaf, 17.
Beans (string), 308.
au jus, 309.
maitre d'hotel, 309.
in salad, 309, 350.
with onions, 309.
pickled, 353.
(Lima), 309.
au jus, 310.
(dry), 310.
maitre d'hotel, 310.
with ham, 311.
" mutton, 311.
" salt pork, 310.
in puree, 120.
stewed, 311.
Bear-meat, 277.
ham, 277.
Beef, 162.
a la mode, 163.
baked, 167.
in daube, 164.
roasted, 165.
with garnitures, 166.
decorated, 167.
stewed, 164.
fillet larded, 168.
with mushrooms, 169.
" truffles, 169.
" potatoes, 169.
" tomatoes, 169.
" quenelles, 169.
" Madeira sauce, etc., 169.
en bellevue, 170.
ribs, 170.
with mushrooms, etc., 171.
steaks, 171.
broiled, 172.
steaks with potatoes, 172.
" water-cress, etc., 173.
" mushrooms, 173.
" truffles, 173.
sautes, 171.
fancy, 173.
tenderloin, 168.
low cuts, 171.
boiled or cold, 174.
hashed, 177.
in croquettes, 175.
" miroton, 176.
" salad, 177.
au gratin, 176.
with vegetables, etc., 175.
corned, 177.
en bellevue, 178.
brain, 179.
heart, 179.
kidneys, 180.
liver, 180.
tail, 181.
tongue, 178.
(smoked), 183.
with sauces, 183.
in hors-d'oeuvre, 183.
" bellevue, 183.
tripe, 181.
broiled, 182.
poulette, 182.
stewed, 182.
pickled, 183.
Beets, 17.
boiled, 17.
pickled, 353.
stewed, 312.
in salad, 350.
Beignets souffles, 422.
Berries, iced, 398.
preserved, 402.
with milk, 401.
" liquor, 401.
in salad, 352.
Bichof, 45.
Bills of fare, 459.
Birds, 278, 279.
preserved, 46.
Biscottes, 448.
Biscuits, 426.
almonds, 426.
chocolate, 426.
glazed, 426.
with filberts, etc., 427.
vanilla, 426.
of Rheims, 427.
Blackberries, 352.
in compote, 386.
" jelly, 406.
preserved, 402.
Black-birds, 278.
Black-fish, 132, 135.
Blanc-mange, 380.
Blanc-manger, 381.
Blanch, 305.
Blanquette, 205.
Blue-fish, 132, 135.
Bobolink, 278.
Boiling, 9.
Boned turkey, 260.
Border of paste, 244.
" rice, 373.
Bouchees, 420.
of fish, 421.
" birds, 421.
" oysters, 421.
" lobster, etc., 421.
Boulettes, 117.
Bouquet, 461.
Brain, 214.
Braising, 18.
Bread, 454-458.
crumbs, 46.
farce, 113.
pudding, 445.
Breakfast, 453.
Brioche, 449.
Broccoli, 318.
Broiling, 10.
Broth, 61-70.
Brown-butter, 100.
Buffalo, 277.
steaks, 277.
Buckwheat cakes, 431.
Bunch of seasonings, 18.
Burnt sugar, 47.
Butter, 409.
anchovy, 99.
lobster, etc., 118, 119.
melted, 119.
scented, 119.
Buttered paper, 18.
Cabbage, 313.
a la creme, 313.
with apples, 313.
" bacon, 313.
garniture, 113.
in salad, 348.
" sour-krout, 315.
stewed, 313.
stuffed, 314.
pickled, 353.
red, 314.
Cabinet pudding, 445.
Cafe au lait, 51.
noir, 51.
Cake, 428.
almond, 428.
apple, 429.
corn, 431.
cream, 423.
currant, 428.
filbert, 428.
fourre, 428.
hazel-nut, etc., 428.
hard, 429.
heavy, 429.
Madeleine, 452.
Milanais, 429.
Nantais, 428.
Pithiviers, 415.
plum, 433.
pound, 432.
rice, 373.
Saint Honore, 423.
Savarin, 430.
short, 432.
sponge, 431.
tea, 433.
Viennois, 433.
with jelly, 433.
Calf's brain, 214.
ears, 215.
feet, 215.
" jelly, 53.
head, 216, 217.
en tortue, 218.
soup, 86.
heart, 218.
kidneys, 219.
lights, 220.
liver, 221.
pluck, 222.
sweetbreads, 223.
in vol-au-vent, 419.
tail, 223.
tongue, 223.
Candied fruit, 403.
Capon, 256.
Caramel, 47.
Cardoon, 316.
Carp, 132, 135.
Carrots, 316.
Bechamel, 316.
fines herbes, 317.
glazed, 317.
au jus, 317.
poulette, 317.
stewed, 317.
with sugar, 318.
in puree, 122.
" soup, 77.
Catsup, 18.
mushroom, 327.
tomato, 354.
Cauliflowers, 318.
Bechamel, 318.
gratin, 318.
white sauce, 319.
fried, 319.
stewed, 319.
in salad, 320.
with cream, etc., 319.
pickled, 353.
Caviare, 18.
Celery, 320.
fried, 320.
in salad, 348, 349.
" puree, 122.
Cervelas, 19.
Charlotte of fruit, 383.
Francaise, 382.
Polonaise, 382.
Russe, 381.
Italienne, 382.
a la Chantilly, 382.
apple, 379.
Chartreuse, 284.
Cheese, 19.
a la creme, 383.
Cherries in brandy, 406.
compote, 386.
pie, 440.
glazed, 396.
preserved, 402.
Chervil, 19.
Chestnuts, 350.
candied, 405.
glazed, 396.
in compote, 387.
" puree, 121.
Chiccory, 320.
in salad, 348.
(wild), 348.
Chicken, 238.
to truss, etc., 238-241.
baked, 251.
boiled, 241.
boned, 242.
broiled, 242.
with sauce, 242, 243.
croquettes, 243.
fricassee, 244.
supreme, 246, 247.
financiere, 246.
francaise, etc., 246.
Marengo, etc., 248.
roasted, 249.
with sauce, 250.
" garniture, 250.
decorated, 250, 251.
saute, 251, 252.
with Champagne, 252.
stewed, 253.
stuffed, 253, 254.
in pie,
" puree, 119.
vol-au-vent, 419.
cold, 254.
in salad, 256.
preserved, 46.
broth, 65.
Choca, 52.
Chocolate, 51.
iced, 398.
Choux, 423.
Chowder, 159.
Clams, 159.
baked, 161.
chowder, 159.
soup, 92.
Cochineal, 19.
Cocoa, 52.
Cocoa-nut, 352.
Cod-fish, 136.
stuffed, 131.
(salt), 145, 146.
Coffee, 47.
iced, 398.
Colander, 19.
Cold weather, 22.
Colored beans, 310.
Compotes, 384.
apples, 385.
cherries, 386.
oranges, 386.
berries, 386.
peaches, etc., 385.
syrup, 384.
Contents, 7.
Cooking, 9.
Corn (sweet), 321.
cake, 431.
Corn-salad, 348.
Corn-starch, 75.
Consomme, 64.
Caulis of fish, 101.
veal, 101.
Courses, 460.
Crabs, 153.
Cranberries, 387.
compote, 387.
pie, 441.
Craw-fish, 153.
Cream, 387.
sweet, 392.
cheese, 383.
au cafe, 388.
Chantilly, 392.
caramel, 389.
chocolate, 389.
cuite, 390.
essence, 390.
frangipane, 390.
ice, 392.
legere, 391.
lemon, 387.
orange 390.
patissiere, 391.
renversee, 391.
tea, 390.
vanilla, 390.
whipped, 392.
cakes, 423.
Croque en bouche, 394.
Croquettes of veal, etc., 206.
chicken, 243.
potato, 338.
rice, 373.
Croquignolles, 450.
Croutons, 114.
Crullers, 431.
Crumbs, 30, 46.
white, 46.
Cucumbers, 321.
in hors-d'oeuvre, 322.
pickled, 355.
in salad, 350.
stuffed, 322.
Currants,
compote, 386.
glazed, 397.
iced, 398.
jelly, 406.
salad, 352.
(dried), 57.
Curry, 20.
Custard, 393.
Dandelion, 323.
in salad, 348.
Dessert, 463.
Dining-room, 20.
Dinner, 459.
directions, 16.
Dish, 20.
Dishes (order of), 461.
Divers receipts, 44.
Doughnuts, 432.
Draining, 20.
Drinking, 21.
Duck, 264.
apple sauce, 265.
cranberry sauce, 265.
baked, 265.
roasted, 265.
with turnips, 267.
" currant-jelly, 265.
" garniture, 265.
saute, 266.
with peas, etc., 266.
stuffed, 268.
boned, 268.
preserved, 46.
cold in salmis, 268.
" croquettes, 268.
" salad, 268.
Duckling, 264.
Dust, to, 21.
Ears, 215.
Eclairs, 424.
au cafe, 425.
" chocolate, 424.
" tea, 425.
" vanilla, 425.
" currants, 425.
" strawberries, 425.
" jellies, 426.
" essence, 425.
Economy, 23.
Eels, 136.
broiled, 136.
fried, 137.
roasted, 137.
in matelote, 137.
stuffed, 137.
in vol-au-vent, 419.
Eggs, 356.
beater, 24.
crumbs to fry, 30.
whites (to beat), 363.
Bechamel, 357.
boiled, 359.
fried, 360.
au gratin, 358.
a la tripe, 362.
" neige, 362.
poached, 362.
scrambled, 360.
stuffed, 358.
Lyonnaise, 357.
sur le plat, etc., 360.
in matelote, 361.
fricassee, 357.
with vegetables, 359, 361.
" cheese, 357, 358.
" ham, etc., 359.
" fines herbes, 357.
" sauces, 358.
garniture, 115.
in salad, 350.
Egg-plant, 323.
Endive, 320.
in salad, 348.
Entrees, 462.
Entremets, 463.
Epigramme, 199.
Errors in cooking, 24.
Escalops, 158, 206.
Essence of beef, 52.
spinach, 52.
Fanchonnettes, 416.
Fans, 416.
Farces, 113.
bread, 113.
cabbage, 113.
combs, 113.
croutons, 114.
duxelle, 114.
egg, 115.
financiere, 115.
liver, 115.
Macedoine, 115.
mushroom, 116.
onion, 116.
quenelles, 116.
salpicon, 117.
truffles, 117.
Fat (chicken, etc.), 29.
to clarify, 29.
for frying, 29.
Fecula, 76.
Fennel, 25.
Feuilletes, 413.
a la Conde, 414.
Figs, 25.
Fillet, 168.
Fines herbes, 25.
Fish, 125.
to keep, 33.
quality, 35.
to select, 125.
" clean for boiling, 125.
" " baking, etc., 125.
same species, 125.
to know when cooked enough, 126.
" improve, 126.
" bone, 126.
" skin, 126.
" decorate, 127.
kettle, 127.
baked, 128.
balls, 128.
boiled, 129.
broiled, 129.
cold, 144.
fried, 129.
a la Orly, 130.
roasted, 130.
saute, 131.
stewed, 131.
stuffed, 131.
a la creme, 136.
anchovy butter, 129.
" sauce, 135, 136.
Bechamel, 136.
Bordelaise, 143.
Bretonne, 135.
caper-sauce, 130, 135, 136.
court-bouillon, 135.
cream-sauce, 136.
egg-sauce, 136.
fines-herbes sauce, 136.
genevoise-sauce, 135.
genoise-sauce, 135.
gratin-sauce, 132, 135.
Hollandaise sauce, 130, 135, 136.
Italienne sauce, 135.
Maitre d'hotel sauce, 129, 136.
matelote sauce, 132, 135.
Mayonnaise, 130.
piquante, 130.
poivrade, 130.
remolade, 130.
Tartar, 135.
tomato, 130, 135, 136.
vinaigrette, 134-136.
bass, 130, 132.
black-fish, 130, 132.
blue-fish, 130, 132.
cod, 136.
" (salt), 145.
eels, 132, 136.
flounder, 130, 137.
haddock, 136.
halibut, 136.
herring, 130.
" (salt), 147.
mackerel, 135.
" (salt), 148.
pike, 130, 132, 139.
porgy, 130, 132.
ray, 139.
salmon, 140.
shad, 142.
sheep's-head, 142.
skate, 139.
trout, 132, 139.
turbot, 143, 144.
white-fish, 130.
clams, 159.
lobster, 149, 153.
oysters, 155.
floating island, 362.
Allemande sauce, 137.
baked, 137.
Normande, 137.
" another, 138.
boned and fried, 139.
Flour, 25.
Foies-gras, 25.
Fondue, 362.
Food, 22.
Fox, 297.
Frangipane, 390.
Fricandeau, 211.
Fritters, 393.
Frogs, 149.
Fromage a la creme, 383.
Fruit, 406.
corer, 26.
candied, 403.
glazed, 394.
iced, 397.
for dessert, 401.
preserved, 353.
" in liquor, 405.
Frying, 11.
batter for, 30.
fat " 29.
lard " 28.
directions for, 11.
eggs and crumbs for, 30.
Galantine, 26.
Galette, 416, 450.
du gymnase, 416.
Game, 276.
pie, 434.
Garlic, 25.
Garnish, 113.
Garnishing, 113.
Garnitures, 113.
Genoise, 450.
with almonds, etc., 451.
" chocolate, etc., 451.
Gibelotte, 293.
Giblets, 273.
Glazing, 26.
Godiveau, 117.
Goose, 268.
apple-sauce, etc., 268.
Gooseberries in jelly, 386.
Gosling, 268.
Grapes, 402.
in jelly, 406.
glazed, 397.
Gravy of meat, 55.
fish, 101.
Grouse, 280.
Guinea-fowl, 268.
Haddock, 136.
Halibut, 136.
Ham, 228.
boiled, 228.
in hors-d'oeuvre, 228.
with puree, 229.
decorated, 230.
roasted, 229.
with sauces, 230, 231.
Hard cake, 429.
Hare, 280-282.
Hazel-nut butter, 119.
Head-cheese, 234.
Herb broth, 91.
Herring, 130.
salt, 147.
red, 148.
Highholders, 279.
Hominy, 324.
Hors-d'oeuvres, 462.
Horse-radish, 462.
Hot weather, 21.
Ice-cream, 392.
Iced fruit, 397.
Icing, 53.
Ignorance in cooking, 24.
Indigestion, 26.
Isinglass, 26.
Italian pastes, 26.
Jam, 384.
Jellies, 53, 398.
sweet or wine, 398.
Macedoine, 399.
cold, 399.
meat, 53.
broth, 53.
chicken, 53.
turkey, 53.
calf's-foot, 53.
fruit, 406.
Jelly-bag, 27.
Juice or jus, 55.
Julienne, 73, 74.
Kid, 201.
Kitchen utensils, 27.
Kisses, 452.
Lady's-fingers, 427.
Lait de poule, 28.
Lamb, 198.
epigramme, 199.
fore-quarter, 198.
hind-quarter, 199.
entire, 200.
cold, 200.
feet, 201.
kidneys, 201.
Lapwing, 279.
Lard, 28.
Larding, 31.
needle, 31.
Leaven, 32.
Leeks, 324.
Lemon in compote, 386.
iced, 398.
pie, 441.
Lemonade, 44.
Lentils, 324.
puree, 120.
soup, 81.
Lettuce, 324.
in salad, 348.
Lima beans, 309.
Liver, 115.
Lobster, 149.
to boil, 150.
bisque, 70.
croquettes, 152.
butter, 118.
fried, 152.
another, 152.
in bouchees, 420
" vol-au-vent, 419.
" pie, 439.
" salad, 151.
another, 151.
" the shell, 150.
scalloped, 152.
Loin, 213.
Lunch, 464.
Macaroni, 370.
croquettes, 372.
au gratin, 370.
Italienne, 371.
Napolitaine, 371.
potage, 77.
Macaroons, 451.
with chocolate, 451.
Macedoine jelly, 399.
salad, 352.
omelet, 369.
garniture, 115.
Mackerel, 135.
salt, 148.
Spanish, 135.
Madeleines, 452.
Marmalades, 401.
Matelote, 132-134.
Meadow-lark, 279.
Meat, 35
to cook, 32.
" keep, 33.
pies, 433.
jellies, 53.
gravy, 55.
Melons, 55.
iced, 398.
melted butter, 119.
Meringues, 452.
apple, 379.
Chantilly, 453.
Swiss, 453.
Meuniere, 56.
Mince-pie, 441.
Mint, 56.
Miroton, 176.
Mixing, 12.
Mock-turtle soup, 86.
Motto, 43.
Moulds, 34.
Muffins, 432.
Mulberries, 386, 406.
Muscles, 153, 154.
Mushrooms, 325, 327.
broiled, 326.
puree, 123.
catsup, 337.
garniture, 116.
Mustard, 348.
Mutton, 184.
baked, 185.
roasted, 184.
decorated, 185.
with vegetables, 185.
haricot, 186.
breast broiled, 186.
with sauces, 187.
on purees, 187.
chops, broiled, 187.
with vegetables, 188.
in papillotes, 188.
with sauces, 188.
sautees, etc., 187.
leg, 190.
boiled, 192.
decorated, 191.
with vegetables, 190.
" currant-jelly, 190.
" sauces, 190, 191.
stewed, 191.
cold, 192.
baked, 190.
roasted, 190.
with puree, 190.
neck, 187.
saddle, 193.
baked, 193.
roasted, etc., 193.
shoulder, 192.
boiled, 193.
boned, 192.
stuffed, 192.
on purees, 192.
roasted, 192.
with sauces, 193.
cold, in vinaigrette, 193, 194.
" croquettes, 186.
brain, etc., 194.
Nasturtium, 350.
Nougat, 453.
Nouilles, 375.
Oil, 347.
Oiled paper, 18.
Okra, 88.
Olives, 34.
Omelet, 363, 364.
Celestine, 366.
Macedoine, 369.
soufflee, 369.
aux fines herbes, 366.
au naturel, 366.
with bacon, 366.
" fruit, 365.
" cheese, 367.
" ham, etc., 368.
" kidneys, 367.
" lobster, 367.
" mushrooms, 367.
" oysters and fish, 370.
" rum, 368.
" sorrel, 367.
" sugar, 367.
" sweetmeats, 370.
" vegetables, 366.
Onions, 327.
glazed, 328.
in puree, 123.
" garniture, 116.
" salad, 351.
pickled, 353.
Opossum, 297.
Orangeade, 44.
Oranges, compote, 386.
glazed, 394.
iced, 398.
preserved, 405.
salad, 352.
pie, 440.
Order of dishes, 461.
Osmazome, 34.
Otter, 297.
Oysters, 155.
raw, 155.
in bouchees, 421.
" patties, 421.
" vol-au-vent, 419.
" poulette, 158.
broiled, 157.
fried, 156.
roasted, 157.
stewed, 158.
scalloped, 157.
a la Washington, 158.
pickled, 158.
soup, 90.
Oyster-plant, 342.
Pain perdu, 394.
Pains of game, 438.
Panade, 56.
Pancakes, 431, 454.
Pap, 56.
Paper, buttered, 18.
oiled, 18.
Papillotes, 210.
Parsley, 35.
Parsnip, 328.
saute, 328.
stewed, 329.
Partridge, 282.
Paste, 410.
puff, 410-413.
for meat-pies, 434.
Pastry, 408.
bag, 36.
Pate a choux, 422.
Pate, 433.
de foies-gras, 25.
Patties (bouchees), 420.
Peacock, 282.
Peaches, baked, 401.
in compote, 385.
" jelly, 406.
" pie, 440.
" salad, 352.
iced, 397.
preserved, 401.
candied, 403.
Pears, in compote, 386.
" salad, 352.
candied, 404.
glazed, 396.
iced, 397.
preserved, 402.
syrup, 380.
Peas (green), 329.
boiled, 329.
au jus, 330.
with ham, etc., 330.
" sugar, 330.
in puree, 121.
(canned), 330.
(dry), 330.
(split), 330.
in soup, 80.
preserved, 354.
Pepper, 35.
Perch, 132, 135.
Petits fours, 410.
pains, 426.
au chocolat, etc., 424.
Pheasant, 282.
Pickerel, 139.
Pickled cucumber, 355.
Pickles, 353.
Pies, 433.
decorated, 435.
fruit, 440.
meat, 437.
fish, 439.
game, 436.
mince, 441.
pot, 442.
Pig's feet, 232.
head, 233.
kidneys, 234.
(sucking), 235, 236.
tongue, 234.
Pigeons, 269.
baked, 271.
broiled, 269.
fried, 272.
roasted, 270.
stewed, 270.
stuffed, 270.
in chartreuse, 269.
" compote, 272.
" crapaudine, 273.
with vegetables, 269.
pie, 436.
Pike, 139.
genoise sauce, 139.
with different sauces, 135, 136.
in matelote, 132-134.
roasted, 130.
Pine-apple, 352.
glazed, 397.
iced, 398.
in compote, 386.
" fritters, 393.
syrup, 380.
Pithiviers, 415.
Plover, 279.
Plums, 402.
candied, 404.
glazed, 397.
iced, 397.
in jelly, 406.
" marmalade, 386.
" pie, 440.
Plum-pudding, 447.
Poached eggs, 362.
Pommees, 414.
Porgy, 132, 135.
Pork, 226.
chine, 226.
cutlets, 227.
leg, 228.
salt, 231.
ham, 228.
ears, etc., 232.
Porte manteau, 414.
Potages, 61.
broth for, 62.
chicken broth, etc., 65.
veal, 68.
vegetables, 69.
fish, 65.
made quickly, 70.
bisque of lobster, 70.
" crabs, 72.
" craw-fish, 72.
bouillabaisse, 72.
consomme, 64.
Colbert, 73.
fancy, 77.
Julienne, 73, 74.
a la Brunoise, 74.
Monaco, 74.
regence, 75.
royale, 75.
au chasseur, 86.
Chinese, 83.
printanier, 75.
veloute, 75.
with arrow-root, 75.
" barley, 76.
" bread, 75.
" corn-starch, 75.
" carrots, 77.
" fecula, 76.
" gruel, 76.
" giblets, 76.
" Indian meal, 76.
" Italian pastes, 78.
" macaroni, 77-79.
" mackerel, 77.
" nouilles, 79.
" potatoes, 79.
" quenelles, 80.
" rice, 80.
" sago, 76.
" semoule, 76.
" tapioca, 76.
" turnips, 80.
" vermicelli, 77.
puree Chantilly, 81.
" a la Conde, 82.
" " Crecy, 82.
" " francaise, 81.
" " reine, 84-85.
" of asparagus, 82.
" " artichokes, 82.
" " beans, 81.
" " cauliflowers, 82.
" " chestnuts, 82.
" " corn 83.
" " lentils, 81.
" " Lima, 81.
" " peas, 80.
" " potatoes, 81.
" " pumpkins, 81.
" " squash, 82.
" " tomatoes, 83, 84.
" " turnips, 82.
" " wheat, 82.
" " fowls, 85.
Soup maigre, 85.
mock-turtle, 86.
sportsman's, 86.
turtle, 87.
clam, 92.
rice, 88.
beef and mutton, 86.
muscle, 92.
okra, 88.
ox-cheek, 89.
" tail, 89.
oyster, 90.
pot-au-feu, 61.
sheep's-tail, 89.
sorrel, 89.
with cabbage, 90.
" cauliflower, 91.
" cheese, 91.
" herbs, 91.
" leeks, 92.
" milk, 91.
" onions, 88.
Allemande, 92, 93.
Indian, 93.
Polish, 93.
Russian, 94.
Spanish, 95, 96.
Potatoes, 330.
boiled, 331.
steamed, 331.
Allemande, 332.
Anglaise, 332.
Barigoule, 332.
Bechamel, 332.
broiled, 332.
duchesse, 339.
francaise, 333.
fried, 332.
Hollandaise, 333.
Lyonnaise, 334.
Maitre d'hotel, 334.
mashed, 335.
Parisienne, 332.
Polonaise, 335.
sautees, 336.
soufflees, 336.
stuffed, 337.
swelled, 333.
in balls, 333, 338.
" cakes, 338.
" croquettes, 338.
" matelote, 339.
" provencale, 336.
" puree, 121.
salad, 351.
with bacon, 339.
" butter, 339.
" cream, etc., 340.
soup, 81.
sweet, 340.
Pot-au-feu, 61.
Poultry, 237.
Pound cake, 432.
Prairie hen, 282.
baked, 282.
boned, 288.
broiled, 283.
preserved, 46.
roasted, 286.
saute, 287.
stewed, 287.
with sauces, 287.
" vegetables, 283, 284.
" currant-jelly, 287.
" garnitures, 287.
" mushrooms, 287.
" oranges, 287.
hunter-like, 287.
larded, 284.
in chartreuse, 284
" crapaudine, 287.
" croquettes, 288.
" fricassee, 287.
" pie, 436.
" puree, 119.
" salad, 288.
" salmis, 288.
" terreen, 438.
Prawns, 154.
Preface, 3.
Preserves of berries, 402.
of fruits, 401.
" meat, 46.
" vegetables, 353.
Prunes, 401.
glazed, 397.
pie, 440.
Puddings, 442.
bread, 445.
cabinet, 445.
macaroni, 447.
plum, 447.
tapioca, etc., 447.
vermicelli, 446.
sauces, 111.
Puff-paste, 410-413.
Pumpkins, 340.
Punch, 407.
Roman, 408, 463.
Purees, of fruits,
" vegetables, 120-124.
" meat, 119.
Purslain, 340.
Quail, 288.
baked, 288.
roasted, 289.
vegetables, 290.
in chartreuse, 290.
" pie, 436.
hunter-like, 289.
preserved, 46.
in grape-vine leaves, 290.
Quality of fish, 35.
of meat, etc., 35.
Quenelles, 117.
Quinces, preserved, 402.
in marmalade, 387.
" jelly, 406.
Rabbit, 200.
baked, 291.
larded, 291.
roasted, 293.
saute, 294.
stewed, 294.
in chartreuse, 291.
" civet, 291.
" croquettes, 292.
" gibelotte, 293.
" Marengo, 293.
" pie, 436.
" vol-au-vent, 420.
with olives, 293.
" peas, 294.
" currant-jelly, 292.
" sauces, 291, 294.
sportsman-like, 294.
cold, 295.
Raccoon, 297.
Radishes, 341.
Rail, 279.
Raisine, 402.
Raisins, 57.
Raspberries, compote, 386.
jelly, 406.
Raw materials, 36.
Ray, 139.
au beurre noir, 140.
Red herring, 148.
Reed-bird, 279.
Releves, 462.
Rhubarb, 341.
pie, 441.
Rice, 372.
in border, 373.
cake, 373.
croquettes, 373.
fritters, 374.
souffle, 374.
soup, 80.
water, 375.
with fruit, 374.
Rice-bird, 279.
Rissoles, 416.
Roasting, 12.
Robins, 279.
Rolls, 458.
Roman punch, 408.
Rots, 463.
Roux, 109.
Rum cakes, 430.
Sage, 35.
Sago, 76.
Saint-Honore, 423.
Salads, 347.
of greens, 348.
" fruits, 352.
of poultry, 256.
" game, 288.
" fish, 352.
Salmis, 296.
Salmon, 140.
broiled, 142.
in fricandeau, 140.
" Genevoise, 141.
" hors-d'oeuvre, 352.
" papillotes, 140.
" pie, 439.
" salad, 141.
" scallops, 141.
caper-sauce, 136.
court bouillon, 140.
maitre d'hotel, 140.
roasted, 130.
salt, 146, 147.
smoked, 147.
Salpicon, 117.
Salsify, 342.
Bechamel, etc., 342.
Sandwiches, 57.
Sardines, 145.
Sauce, 97.
Allemande, 98.
anchovy, 99.
apple, 99.
Bechamel, 99.
blonde, 100.
bread, 100.
brown, 100.
caper, 100.
celery, 100.
Champagne, 105.
Colbert, 100.
coulis, 101.
cranberry, 99.
cream, 102.
craw-fish, 105.
cucumber, 102.
currant, 99.
diplomat, 102.
egg, 102.
Espagnolle 102.
essence, 103.
fines herbes, 103.
fish, 103.
Genevoise, 141.
Genoise, 103.
gravy, 55.
Hollandaise, 104.
Indian, 104.
Italian, 104.
juice, 55.
lobster, 105.
Madeira, 105.
maitre d'hotel, 105.
matelote, 132, 133.
Mayonnaise, 105.
muscle, 111.
mushroom, 106.
oyster, 111.
Parisienne, 106.
peach, 99.
piquante, 106.
poivrade, 107.
Polonaise, 107.
poulette, 107.
prawn, 105.
princesse, 108.
provencale, 108.
ravigote, 108.
raspberry, 99.
remolade, 109.
Robert, 108.
roux, 109.
shallot, 109.
shrimp, 105.
soubise, 109.
supreme, 109.
tarragon, 118.
Tartar, 106.
tomato, 110.
truffle, 110.
veloute, 110.
white, 111.
vinaigrette, 110.
for blanc mange, 381.
" puddings, 111, 112.
" Savarin, 430.
Saucissons, 19.
Sausages, 19.
Sausage-meat, 57.
Sauteing, 13.
Savarin, 430.
Scallops, 158.
on the shell, 159.
of salmon, 141.
" veal, 206.
Scalloped-knife, 36.
Seasoning, 14.
Semoule, 76.
Shad, 142.
broiled, 142.
a la Chambord, 142.
au gratin, 142.
in provencale, 142.
with sorrel, 142.
stuffed, 137.
roasted, 130.
Shallots, 37.
Sheep's brain, 194.
feet, 194.
kidneys, 196.
tongue, 197.
Sheep's-head fish, 142, 143.
Short-cake, 432.
Shrimps, 154.
Simmering, 14.
Skate, 139.
Skewers, 37.
Skirret, 342.
Skunk, 298.
Small birds, 278, 279.
Small fish, 126.
Smelts, 129.
Smoked tongue, 183.
Snails, 303.
Snipe, 279, 295.
Sole, 137.
Sorrel, 342.
au jus, 343.
in puree, 343.
" salad, 350.
" soup, 89.
preserved, 343.
Souffles, 400.
Soups, 61.
Sour-krout, 315.
Souse, 58.
Spanish mackerel, 135.
Sparrow-grass, 307.
Spices, 38.
Spinach, 343.
au beurre, etc., 345.
" jus, 344.
" sucre, 344.
a la creme, 344.
essence, 52.
Sponge cake, 431.
Sportsman's soup, 86.
Sprats, 145.
Sprouts, 345.
Squash, 340.
Squirrel, 299.
Steaks, 171.
turtle, 88.
Sterlet, 143.
Stewing, 14.
Stirring, 39.
Straining, 39.
Strawberry, glazed, 396.
iced, 398.
in compote, 386.
" fritters, 393.
" jelly, 406.
" salad, 352.
" short-cake, 432.
Stuffing of birds, 253.
fish, 131.
Sturgeon, 140.
Succory, 320.
Succotash, 321.
Sucking-pig, 235.
baked, 235.
boned, 236.
roasted, 235.
decorated, 236.
Sugar, 39, 376.
burnt, 47.
cooked, 376.
dusted, 21.
pulverized, 39.
syrup, 376.
Sun-fish, 132.
Supper, 464.
Syrup for compotes, 384.
sugar, 376.
apple, 380.
Sweetbreads, 223.
Sweet dishes, 376.
potatoes, 340.
Tapioca, 447.
Tarragon, 40.
Tarte, 441.
Tartelettes, 414.
Tasting, 14.
Tea, 58.
cake, 433.
(meal), 464.
Tench, 132.
Tenderloin, 168.
Terrapin, 87.
Terreen, 438.
Thrush, 279.
Thermometer, 410.
Thyme, 35.
Tin tubes, 40.
Toasts, 59.
Tomatoes, 345.
salad, 351.
stuffed, 345.
stewed, 345.
preserved, 354.
catsup, 354.
Tongue, 178.
Tripe, 181.
Trout, 139.
genoise sauce, 139.
in matelote, 132-134.
with sauces, 135, 136.
Troutlet, 139.
Truffles, 40.
garniture, 117.
Tunny, 143, 147.
Turbot, 143, 144.
Bordelaise, 143.
in salad, 144.
" vol-au-vent, 419.
" pie, 439.
roasted, 130.
cold, 144.
in hors-d'oeuvre, 352.
Turkey, 257.
baked, 258.
boiled, 257.
boned, 260.
preserved, 46.
roasted, 258.
stewed, 259.
stuffed, 259, 260.
in croquettes, 264.
" pie, 437.
" salad, 264.
with cranberry-sauce, 259.
" oyster-sauce, 259.
" currant-jelly, 259.
cold, 263.
caponed, 264.
Turnips, 346.
Bechamel, etc., 346.
glazed, 346.
au jus, 346.
with sugar, 346.
Turtle, 87.
Vanilla, 41.
Veal, 202.
baked, 205.
blanquette, 205.
broiled, 208.
broth, 68.
croquettes, 206.
ragout, 206.
roasted, 203.
in scallops, 206.
" vol-au-vent, 420.
with vegetables, 204.
decorated, 204.
breast, with peas, 207.
in matelote, 208.
stewed, 207.
neck, 206.
cold, 214.
cutlets, 208.
baked, 209.
sautees, 209.
with sauces, 210.
" garnitures, 209.
in papillotes, 210.
with mushrooms, 209.
en Bellevue, 210.
fricandeau, 211.
au jus, 211.
financiere, 211.
with peas, etc., 211.
loin, or leg, stewed, 213.
baked, 205.
roasted, 203.
decorated, 204.
shoulder, on purees, etc., 212.
baked, 212.
boned, 212.
roasted, 212.
stuffed, 212.
en Bellevue, 213.
brain, etc., 214.
pie, 437.
Vegetables, 305.
spoons, 41.
Venison, 299.
baked, 300.
in civet, 300.
cutlets, 300.
with sauces, 301.
haunch, 301.
saddle, with currant-jelly, 302.
shoulder, 302.
stewed, 302.
with truffles, etc., 303.
cold, 303.
Vermicelli, 77, 446.
Vinegar, 347.
Vol-au-vent, 417.
of fish, 419.
" oysters, 419.
" chicken, 419.
" veal, 420.
" game, 420.
" fruits, 420.
" sweatmeats, 420.
Waffles, 454.
Walnuts, 351.
Water, 42.
Watercress, 347, 349.
Weak-fish, 132.
Welsh rarebit, 60.
White-fish, 140.
White pepper, 35.
Whortleberry, 386, 440.
Wines, 42.
Woodchuck, 297.
Woodcock, 279.
in pie, 436.
" salmis, 296.
Woodpecker, 279.
Yellow-birds, 279.
Zephyrs, 453.