Crab meat au beurre noisette, 347
Crab meat au gratin, 82
Crab meat, Belle Helene, 83
Crab meat in chafing dish, 82
Crab meat in cream, 388
Crab meat, Gourmet, 82;
Monza, 388;
Suzette, 82
Crab or oyster poulette, 82
Crab Portola, 104
Crab, Ravigote, cold, 130
Crab salad, 48;
Louis, 128
Crab apple marmalade and jelly, 172
Cranberry jelly, 172
Cranberry sauce, 274
Cranberry water ice, 299
Crayfish butter (ecrevisse), 383
Cream of almond sandwich, 100
Cream of artichokes, 166
Cream of asparagus, Favori, 308
Cream of asparagus (soup), 354
Cream of bananas (soup), 65
Cream of cauliflower, 325
Cream of celery, 328
Cream of celery, Kalamazoo, 39
Cream of chicken, 335
Cream of corn and onions, 273
Cream of endives, 364
Cream of farina, 67
Cream of farina lie, 266
Cream of flageolets, 216
Cream, fried (pastry), 71
Cream fritters, 159
Cream of green corn, 69, 157
Cream of lettuce soup, 62
Cream of lima beans, 51
Cream of parsnips I, 120
Cream of parsnips II, 172
Cream, pastry, 352
Cream of peas, 305;
Suzon, 305
Cream of peas, St. Germain, 305
Cream of potatoes, 334
Cream puffs, 352
Cream of rice, 386
Cream sauce, 322
Cream sauce (pastry), 24
Cream soups (see Classified Index)
Cream soup a l'Algerienne, 147
Cream soup, Chicken a la Reine, 375
Cream soup, Chicken Hortense, 92
Cream soup, frog legs, 56
Cream of summer squash, 300
Cream of watercress (soup), 214
Creme Bagration (soup), 139
Creme Cardinal (soup), 149
Creme Congolaise, 153
Creme Countess (soup), 182
Creme de volaille (consomme), 14
Creme maintenon (soup), 18
Creme Parisienne (soup), 104
Creme, Reine Mogador, 97
Creole sandwich, 100
Creole sauce, 371
Crepes Suzette (pastry), 294
Crescents, puff paste (see Bread), 341
Croquettes, chicken, 381;
ham, 241
Croquettes Livannienne (hors d'oeuvre), 6
Croquettes, lobster, 381
Croquettes, meat, 301
Croquettes, rice, 223, 374
Croquettes, sweetbreads, 381
Croquettes, Virginia ham, 241
Croustades, 55
Croustades Cancalaise (hors d'oeuvre), 380
Croustades, Financiere, 62
Croustades, Laquipierre, 70
Croute a l'Ananas (pastry), 215
Croute aux fruits (fruit crust), 215
Croute au pot (consomme), 126
Croute Bretonne, soup, 190
Croutons, Diable (for soup), 128
Croutons Parmesanne, 135
Crullers, 187
Crusts with apples, 287;
peaches, 286;
pears, 287
Cucumber salad, 9
Cucumbers, stuffed, 113
Cucumbers on toast, 301
Cucumber sweet pickles, ripe, 288
Cumberland style (with braised beef), 362
Curry sauce, 377
Culemo salad, sliced, 228
Cup custard, 26
Currant jelly, 167
Currant pie, and English currant pie, 86
Custard, caramel, 28
Custard, boiled, 206
Custard, coffee, 101
Custard, cup, 26
Custard, vanilla, with meringue, 206
Dandelion salad, 103;
German style, 103
Danish apple cake, 303
Dariole Duchesse (pastry), 257
Dartois Chantilly (pastry), 114
De Goncourt (garniture), 368
Devil cake, 277
Devil sauce, 121
Deviled crab, 30;
in shell, 108
Deviled ham, 269
Diplomate pudding, 78;
glace, 85
Diplomate sauce, 154
Ditalini a la Royal (soup), 272
Diva (see Chicken), 339
Doughnuts, 187
Dressings (see Salad dressings)
Dressing, chestnut, 355
Dressing for chicken, turkey, pig, etc., 355
Dressing, Moscovite (fish), 262
Dressing, salad, 314
Ducale (garniture), 54
Duck, breast of (tame), 117;
Virginia style, 117
Duck, roast Muscovy (tame), 282
Ducks, tame (see Classified Index)
Duckling, roast tame, 335
Dumplings, fish, 42
Dumpling, flour, 336
Dumplings for stews, pot-pies, etc., 283
D'Uxelles, 10
Easter kid, roasted, 56
Eau de vie de Dantzig (see Ices, etc.), 144
Eclairs, pistache, 362
Ecrevisse butter (crayfish), 383
Ecrevisses en buisson, 333
Ecrevisses, Georgette, 306
Ecrevisses, Lafayette, 157
Ecrevisses mayonnaise, 357
Ecrevisses, mousse de, 220
Ecrevisse salad, gourmet, 351
Ecrevisse sauce, 220
Ecrevisses, Voltaire, 306
Eels, fried, sauce remoulade, 280
Eels, Mariniere, 252
Eels, smoked, 45
Eggs (see Classified Index)
Eggs, Agostini (poached), 165
Eggs a l'Aurore (mollet), 306
Eggs a la Reine (poached), 60
Eggs a la Russe, 29
Eggs a la tripe, 43
Eggs, Amiral (shirred), 177
Eggs, with anchovies (scrambled), 357
Eggs, Andalouse (poached), 300
Eggs Antoine (shirred), 171
Eggs, Argenteuil (poached), 298
Eggs, Argenteuil (shirred), 162
Eggs, aromatic (poached), 362
Eggs with asparagus tips (scrambled), 366
Eggs Auben (mollet), 260
Eggs au beurre noir (shirred), 335
Eggs au fondu (poached), 166
Eggs, bacon and, 331
Eggs with bacon (scrambled), 37
Eggs, Bagration, 46
Eggs, Balti (poached), 241
Eggs with bananas (shirred), 149
Eggs, Bar le Duc (poached), 212
Eggs, Basque, 179
Eggs, Beaujolais (poached), 6
Eggs, Belley (scrambled), 281
Eggs, Belmont, 160
Eggs, Benedict (poached), 34
Eggs, Bennett, 285
Eggs, Benoit (poached), 253
Eggs, Bercy (shirred), 352
Eggs, Bernadotte (poached), 255
Eggs, Biarritz, 153
Eggs, Bienvenue (shirred), 204
Eggs, Blanchard (poached), 172
Eggs, Bombay (poached), 176
Eggs, Bonne femme, 296
Eggs, Bordelaise, 62;
Bordelaise (mollet), 236
Eggs Boremis (en cocotte), 366
Eggs, Boston style (poached), 297
Eggs, Bresilienne (poached), 42
Eggs, Brunswick (shirred), 289
Eggs, Buckingham, 240
Eggs, Bullitt (scrambled), 293
Eggs, Canada, 252
Eggs, Careme (shirred), 81
Eggs, Caroli (shirred), 258
Eggs, Caroline (scrambled), 194
Eggs, Castro, 290
Eggs, with celery (cold), 229
Eggs, Celestine (poached), 183
Eggs, Chambery (poached), 266
Eggs, Chambord (poached), 254
Eggs, Chateaubriand (poached), 127
Eggs with cheese (scrambled), 169
Eggs with cheese, Swiss, (scrambled), 193
Eggs, with chives (fried) 152;
(scrambled), 90
Eggs, Chipolata (shirred), 24
Eggs with clams, Creole (poached), 32
Eggs, Colbert (poached), 168
Eggs, Colonel (poached), 58
Eggs, Columbus (poached), 150
Eggs Commodore (en cocotte), 120
Eggs, Conte (shirred), 302
Eggs Coquelicot (en cocotte), 368
Eggs, Coquelin, 104
Eggs, Crossy (poached), 95
Eggs, Cream sauce (mollet), 227
Eggs, Creole (poached), 192
Eggs, Creole (shirred), 371
Eggs, Danoise (cold), 158
Eggs, d'Artois (poached), 118
Eggs, Dauphine (poached), 273
Eggs, De Lesseps (shirred), 249
Eggs Derby (poached), 277
Eggs Diane (poached), 378
Eggs, Don Juan, 250
Eggs d'Orleans (poached), 233
Eggs Du Barry (en cocotte), 79
Eggs D'Uxelles (en cocotte), 156
Eggs, Epicurienne (shirred), 109
Eggs, Fedora, 155
Eggs Florentine (mollet), 242
Eggs, Florentine (poached), 264
Eggs with fine herbs (scrambled), 380
Eggs, fried, 322
Eggs Gambetta (poached), 13
Eggs, Gastronome, 73
Eggs Germaine (poached), 262
Eggs Gourmet (poached), 117, 201
Eggs, Grazienna, 256
Eggs, ham and, 322
Eggs with ham (scrambled), 332
Eggs, hard boiled, vinaigrette (hors d'oeuvre), 310
Eggs, Havemeyer (scrambled), 198
Eggs Henry IV (poached), 351
Eggs Hongroise (poached), 145
Eggs, Imperial (shirred), 276
Eggs Indienne (poached), 377
Eggs, Infante (fried), 243
Eggs Isabella (poached), 275
Eggs Italienne (en cocotte), 361
Eggs, Jockey Club (shirred), 261
Eggs Lackmee (poached), 38
Eggs, Lenox, 246
Eggs with lobster (scrambled), 267
Eggs, Lorraine (shirred), 106
Eggs, Lucullus (scrambled), 211
Eggs, Magda (scrambled), 303
Eggs Malakoff (poached), 124
Eggs Maltaise (poached), 69
Eggs Marigny (en cocotte), 348
Eggs Marlborough (poached), 208
Eggs, Marseillaise (scrambled), 147
Eggs Martha (poached), 57
Eggs, Mauresque (scrambled), 237
Eggs, Mayence (scrambled), 213
Eggs, McKenzie, 301
Eggs, Mery, 21
Eggs, Metternich (shirred), 309
Eggs, Mexicaine (poached), 282
Eggs, Meyerbeer, 244;
(shirred), 65
Eggs, Ministerielle (shirred), 383
Eggs, Mireabeau, 12
Eggs Mirabel (poached), 138
Eggs Moliere (mollet), 267
Eggs, Monaco (shirred), 159
Eggs, Montebello, 230
Eggs, Mornay (shirred), 5
Eggs with Morocquaine (scrambled), 350
Eggs with morilles (scrambled), 22
Eggs, Moscow, 202
Eggs Mounet-Sully (poached), 63
Eggs, Nantaise (scrambled), 269
Eggs, Nicoise (shirred), 216
Eggs, Nantaise (poached), 304
Eggs, Norwegian (scrambled), 286
Eggs, in oil (fried), 29
Eggs, Opera (shirred), 248
Eggs Oriental (poached), 1
Eggs, Oudinot, 20, 175
Eggs with parsley (shirred), 38
Eggs Patti (poached), 224
Eggs Paulus (poached), 107
Eggs with peppers (shirred), 197
Eggs Perigordine (poached), 220
Eggs Persanne (poached), 387
Eggs Piedmontaise (poached), 222
Eggs plain (en cocotte), 115
Eggs, Pluche (scrambled), 223
Eggs, poached, 324
Eggs, poached, a l'Estragon (cold), 181
Eggs poached, with clams, Creole, 32
Eggs, poached, mayonnaise (cold), 326
Eggs, Pocahontas (scrambled), 83
Eggs Porto Rico (en cocotte), 142
Eggs Presidential (poached), 149
Eggs Princesse (poached), 77
Eggs, Raspail (scrambled), 105
Eggs Renaissance (en cocotte), 70
Eggs Ribeaucourt (en cocotte), 305
Eggs, Riche (cold), 245
Eggs Rothschild (poached), 52
Eggs St. Catherine, 209
Eggs, St. George, 100
Eggs St. Laurent (poached), 94
Eggs St. Pierre (poached), 139
Egg salad, 268;
Egg salad dressing, 386
Egg salad (hors d'oeuvre), 268
Eggs, with salt pork (fried), 257
Eggs Sans Gene (poached), 353
Eggs, Sarah Bernhardt, 67;
(scrambled), 295
Egg sauce, 322
Eggs scrambled, 321;
Turbico, 15
Eggs shirred, 333
Eggs with smoked beef (scrambled), 321
Eggs with smoked salmon (scrambled), 216
Eggs, stuffed with anchovies (cold), 193
Eggs, stuffed, with crab meat (hors d'oeuvre), 349
Eggs, stuffed, Epicure (hors d'oeuvre), 270
Eggs, stuffed (hors d'oeuvre), 343
Eggs, stuffed, Nantua (hors d'oeuvre), 354
Eggs, Suzette, 221
Eggs Taft (poached), 292
Eggs Talleyrand (poached), 56, 98
Eggs, Texas clover (scrambled), 93
Eggs, Tivoli (poached), 360
Eggs with tomatoes (scrambled), 249
Eggs Troubadour (poached), 44
Eggs with truffles (scrambled), 71
Eggs, Turque (shirred), 121
Eggs Valentine (en cocotte), 111
Eggs Vanderbilt (poached), 148
Eggs Velour (poached), 294
Eggs, Venetian in chafing dish, 92
Eggs Vilna (poached), 228
Eggs, Virginia ham and, 103
Eggs Virginia (poached), 103
Eggs Voltaire (en cocotte), 92
Eggs Zingara (poached), 389
Eggs Zurlo (poached), 307
Eggs Waterloo (poached), 141
Egg plant, broiled, 163;
fried, 345
Egg plant, in casserole, 264
Egg plant, Sicilienne, 258
Egg plant, stuffed, 261
Egg nog, frozen, 110
Endive sala, 361
Endive with beets salad, 239
English chuck steak (lamb) maitre d'hotel, 114
English gooseberry pie, 86
English grape pie, 86
English huckleberry pie, 86
English rhubarb pie, 86
English rice pudding, 115
English walnuts, salted (hors d'oeuvre), 386
Escarole salad, 322
Estragon sauce, tarragon, 106
Fancy Ices (see Classified Index)
Farina, boiled in milk, 194
Farina pudding, 43
Farina soup, Francis Joseph, 123
Fidgi (sauce), 136
Field salad, 324
Figaro sauce, 231;
(cold), 231
Figs, fresh, in cream, 327
Fig jam, 205
Figs Roma, 318
Figs, sliced, with cream, 158
Filet mignon (see Classified Index, beef)
Filet mignon, Monegasque, 294
Filling, lemon butter, 234;
orange butter, 234
Financiere (garniture), 62
Fine champagne jelly, 40
Finnan haddie, broiled, 386
Finnan haddie in cream, 326
Fish (see Classified Index)
Fish, Admiral, 31
Fish broth, 212;
with whipped cream, 256
Fish chowder, 101
Fish, cold, Michels, 186
Fish dumplings, 42
Fish, fillet of, au gratin, Italian, 193
Fish salad, Ravigote (hors d'oeuvre), 364
Flageolets au cerfeuil, 162
Flageolet beans, 386
Flamande sauce, 244
Flannel cakes, 109
Fleurette sauce, 330
Fleurons, 357
Floating Island, 2
Florentine (garniture), 19
Flounder, aiguillettes of, Rouchefoult, 175
Flounder, fillet of, Cafe Riche, 386
Flounder, fillet of, Cansale, 38
Flounder, fillet of, Chevreuse, 364
Flounder, fillet of, Chilienne, 261
Flounder, fillet of, Circassienne, 139
Flounder, fillet of, Meissonier, 7
Flounder, fillet of, Norvegienne, 300
Flounder, fillet of, Piombino, 166
Flounder, fillet of, Pompadour, 123
Flounder, fillet of, St. Avertin, 203
Flounder, paupiette of, St. Avertin, 203
Flour, dumpling, 336
Foie gras, terrine de, a la gelee, 359
Foie gras, terrine de, en aspic, 202, 216
Fonds d'artichauts, Du Barry (cold), 234
Force and cream, 324, 334
Forcemeat, tongue and truffles, 79
Forestiere sauce, 349
Four o'clock tea, bran bread, 318
Fowl, boiled, 322;
celery sauce, 245
Frankfort pudding, 112
Frankfurter sausages, imported, 243
French bread, 356
French layer cake, 59
French pastry, 44
French salad dressing, 320
French sponge cake (Genoise legere), 291
Fricadellen (balls of cooked meat), 136
Fried cream (pastry), 71
Fritters (canned corn), 263
Fritters, corn, 375;
Susan Jones, 274
Fritters cream, 159
Fritters, surprise, 212
Frogs' legs, Dilloise, 176
Frogs' legs, fried, Espagnole, 214
Frogs' legs, Greenway, 149, 267
Frogs' legs, Jerusalem, 51
Frogs' legs, Mariniere, 23
Frogs' legs, saute a sec, 323, 385
Frosting or icing, 352
Frozen egg nog, 110
Frozen loganberry juice, 317
Fruit (see Classified Index)
Fruit cake, 336;
white, 57
Fruit, cooked (see Classified Index)
Fruit crust, 215
Fruits dried, stewed, 253
Fruits glace, 224
Fruit jelly (wine), 40
Fruit salad, au kirsch, 34;
au marasquin, 34
Fruit salad, Chantilly, 34
Fruit salad glace, 109
Fruits, sliced, with whipped cream, 156
Galantine of capon; of chicken; of squab, 211
Game (see Classified Index)
Game, puree of, 52;
for garnishing, 52
Garnitures for entrees, etc. (see Classified Index)
Gelee (meat jelly), 359
Gems, wheat bran, 318
Genoise legere (pastry), 291
Genoise sauce, 327
German almond strips, 180
German apple cake, 325
German carrot soup, 262
German coffee cake, 190
German huckleberry cake, 181
German lentil soup, 89
German pancake, 381
Germea (cereal), 350
Giblet sauce, 74
Giblet soup a l'Anglaise, 323
Ginger bread, 297
Ginger snaps, 137
Glace fruit, 224
Gnocchis a la Romaine, 182;
au gratin, 182
Golden buck, 63
Golfin sauce, 377
Goosebreast, smoked (hors d'oeuvre), 44
Goose liver saute, 364;
aux truffles, 364
Goose, stuffed, with chestnuts, 18
Gooseberry compote, 186
Gooseberry jam, 236
Gooseberry pie, 86
Goulash, Hungarian (stew), 321
Graham bread, 316
Grape jelly, 236
Grape juice, sweet, 289
Grapefruit, a l'Anisette, 99;
a la Rose, 116
Grapefruit, Cardinal, 199
Grapefruit with cherries, 344
Grapefruit with chestnut, 30
Grapefruit cocktail, 109
Grapefruit coupe, 129
Grapefruit en supreme, 367;
with kirsch, 106
Grapefruit marmalade, 101
Grape-nuts (cereal), 342
Green coloring (vert d'epinards), 44
Green gage plums, preserved, 173
Green Hollandaise sauce, 44
Griddle cakes, war, 313
Gugelhoff, American (pastry), 291
Gumbo file, Louisiana, 372
Gumbo strained, in cups (consomme), 59
Halibut, Boitel, 189
Halibut, broiled, Alcide, 144;
maitre d'hotel, 333
Halibut, fillet of, Bristol, 125
Halibut, fillet of, Cubaine, 234
Halibut, fillet of, Lilloise, 152
Halibut, fillet of, Mornay, 373
Halibut, fillet of, Pondicherry, 295
Halibut, fillet of, Venitienne, 148
Halibut, Metternich, 301;
Richmond, 121
Halibut, scalloped, with cheese, 106
Ham, boiled, Leonard, 79
Ham croquettes, 241
Ham, deviled, 269
Ham and eggs, 322
Ham, fried, 322
Ham, pickled, 376
Ham and spinach, boiled, 103
Ham, sugar cured, glace, 247
Ham, Virginia, broiled, 134
Ham, Virginia, croquettes, 241
Ham, Virginia, glace, 232
Hamburg steak, 335
Hangtown fry, 64
Hard sauce, 49
Hare, saddle of, sour cream sauce, 90
Hare soup, Uncle Sam, 294
Hare stew (hasenpfeffer), 12
Haricot of mutton (stew), 44
Hasenpfeffer (hare stew), 12
Hash, corned beef, 91
Hash, chicken, a l'Italienne, 298
Hash, chicken, on toast, 46
Hash, chicken, Victor, 361
Hash, turkey, on toast, 356
Hazlenut ice cream, 8
Hazlenut macaroons, 290
Hearts of Palm, Victor, 317
Herring, fillet of, Marine (hors d'oeuvre), 53
Herring, fresh, a l'Egyptienne, 310
Herring, kippered, broiled, 81
Herring, Livonienne (hors d'oeuvre), 305
Herring salad, 221;
Moscovite, 262
Herring salad (hors d'oeuvre), 221
Hollandaise sauce, 319
Homemade apple pudding, 80
Homemade bread, 356
Homemade cookies, 33
Hominy (cereal), 321
Hominy, fried, 323
Honey cake, 180
Horose sauce, 374
Hors d'oeuvres (see Classified Index)
Hors d'oeuvres varies, 343
Horseradish, en bouillon (sauce), 329
Horseradish, in cream (sauce), 329
Horseradish sauce, cold, English style, 329
Hubbard squash, baked, 362
Huckleberry roll, baked, 170
Hungarian goulash (stew), 311, 321
Hussarde sauce, 171
Hungarian soup, 301
Ice cream, Alhambra, 308
Ice cream, banana, 8
Ice cream, caramel, 145
Ice cream, coffee, 389
Ice cream, chocolate, 331
Ice cream, fancy, 332
Ice cream, hazlenut, 8
Ice cream, loganberry, 315
Ice cream, Neapolitan, 95
Ice cream, peach, 8
Ice cream, Philadelphia, 323
Ice cream, pineapple, 8
Ice cream, pistache, 377
Ice cream, raspberry, 8
Ice cream, Romaine, 309
Ice cream, strawberry, 340
Ice cream, vanilla, 320
Ices (see Classified Index)
Icing or frosting, 352
Icing, pistache, 362
Icing, royal, 161, 293
Imperial pancake, 117
Imperial salad, 188
Indian canape (hors d'oeuvre), 88
Indian soy sauce, 255
International (garniture), 389
Irish lamb stew, 328
Irish stew, spring lamb with dumplings, 283
Italian meringue, 177
Italian salad, 14
Italian paste (consomme), 248
Italienne sauce, 361
Italian wine sauce (pastry), 279
Jam, blackberry, 133
Jam, fig, 205
Jam, gooseberry, 236
Jam, loganberry, 133;
raspberry, 133
Jellied cherries, 205
Jelly, anisette (wine), 40
Jelly, apple, 133
Jelly, Benedictine, 40
Jelly, blackberry, 133
Jelly, brandy, 40
Jelly, Burgundy (wine), 40
Jelly, champagne, 40;
fine champagne, 40
Jelly, chartreuse, 40
Jelly, chicken, 206
Jelly, claret, 40
Jelly, cognac, 40
Jelly, cranberry, 172
Jelly, currant, 167
Jelly, fruit (wine), 40
Jelly, grape, 236
Jelly, kirsch, 40
Jelly, maraschino, 40
Jelly, meat, 359
Jelly, Moselle, 40
Jelly, port wine, 40
Jelly, quince, 89
Jellies recipes (suggestions), 131
Jelly, Rhine wine, 40
Jelly roll, 151
Jelly a la Russe (wine), 40
Jelly, sherry, 40
Jelly, wine with apricots, 270
Jelly, wine, 40;
with berries, 270
Jelly, wine, with peaches, 270
Jelly, wine, with whipped cream, 247
Jerusalem artichokes in cream, 249
Jets de Houblons (vegetable), 350
Julienne, 19
Kalte schale (beverage), 273
Kalter Aufschnitt, 204
Kentucky sauce, 253
Kid, Easter, roasted, 56
Kieler sprotten (hors d'oeuvre), 101
Kingfish, Argentine, 221;
Meuniere, 375;
Ubsala, 182
Kippered herring, broiled, 81
Kirsch jelly, 40
Kisses (pastry), 161
Knickerbocker salad, 130
Koenigsberger Klobs, 137
Kohl rabi baked, 260
Lady cake, 259
Lady fingers, 344
Lallah Rookh (see Ices, etc.), 103
Lamb (see Classified Index)
Lamb, baby, steak, horticulture, 88
Lamb broth a la Grecque, 127
Lamb broth a la Reine, 226
Lamb broth, Olympic Club, 164
Lamb chops with bacon, 325
Lamb chops, Beaugeney, 292
Lamb chops, Beau-sejour, 291
Lamb chops, Bignon, 297;
Bradford, 155
Lamb chops, breaded, 349;
Reforme, 127
Lamb chops, Charcutiere, 67
Lamb chops, English, tavern, 58
Lamb chops, English, XX Century Club, 362
Lamb chuck steak, English, maitre d'hotel, 114
Lamb chops, Maison d'Or, 206
Lamb chops, Marechal, 6;
Robinson, 192
Lamb chops, sauce Soubise, 102
Lamb chops, saute aux cepes, 357
Lamb chops, saute aux fines herbes, 262
Lamb chops, Victor Hugo, 62
Lamb curried, with rice, 15
Lamb cutlets in papers, 91
Lamb hash, 322;
J. A. Britton, 316
Lamb hash, with peppers, 139
Lamb hash, Sam Ward, 260
Lamb kidneys, en brochette, with bacon, 231
Lamb kidneys en Pilaff, 312
Lamb kidney stew, 356
Lamb, leg of, Boulangere, 24
Lamb loin chops, fried, 284
Lamb loin chops, Jardiniere, 131
Lamb, leg of, Renaissance, 141
Lamb, navarin of, printanier (stew), 353
Lamb, noisettes, 54;
Ducale, 265;
Montpensier, 197
Lamb, rack of, 87;
jardiniere, 87
Lamb, rack of, Montjo, 130
Lamb saddle, Carnot, 136
Lamb saddle, International, 389
Lamb saddle, jardiniere, 217
Lamb saddle, Souvaroff, 174
Lamb, shoulder of, in baker's oven, 146
Lamb steak, 38
Lamb steak, Bercy, 38
Lamb stew, Irish, 328
Lamb tenderloin, Thomas, 386
Lamb trotters, Poulette, 350
Langues de chat (pastry), 179
Layer cake, 59, 367
Leberkloese (calf's liver dumplings), 116
Lemon butter filling, 234
Lemon cake, 234
Lemon custard pie, 111
Lemon Darioles (pastry), 240
Lemon meringue pie, 111
Lemon or orange brandy for flavoring, 224
Lemon or orange peel, candied, 205
Lemon pie, special, 111, 312
Lemon sauce (pastry), 87
Lemon water ice, 1
Lemonade, 222
Lentils, 33
Lentil salad, 33
Lettuce, boiled, 35
Lettuce braise, 385
Lettuce salad, 323
Lettuce and tomato salad, 83
Lillian Russell (see Ices, etc.)
Lima beans, 16
Lima beans au paprika, 250
Lima beans, curried, 6
Lima beans, puree of, 39
Lima beans with shallots, 284
Limes, to preserve, 204
Lobster with anchovies salad, 2
Lobster baked, Cardinal, 284;
Lincoln, 185
Lobster, Becker, 198
Lobster broiled, 382
Lobster butter, 383
Lobster chowder, 363
Lobster corals, 80
Lobster en court bouillon, 246
Lobster croquettes, 381
Lobster Newburg, 334
Lobster salad, 2
Lobster sauce, 274
Lobster stuffed, 5
Lobster, Thermidor, 22
Loganberry jam, 133
Loganberry juice, frozen, 317
Loganberry ice cream, 315
Loganberry roll, baked, 170
Loin pork, baker's oven style, 75
Loin pork, roasted, 319
Lunch rolls, 358
Lyon sausage (hors d'oeuvre), 330, 343
Macaronade Celestine (pastry), 206
Macaroni, Caruso, 254
Macaroni in cream, 376
Macaroni soup with leeks, 261
Macaroons, 344
Macaroons, chocolate, 97;
fancy, 346;
hazlenut, 290
Macedoine (vegetable), 77
Macedoine water ice, 6
Mackerel, broiled, anchovy butter, 239
Mackerel, salted, boiled, 328
Madere, sauce, 330
Maitre d'hotel sauce, 324
Mallard duck, roasted, 327
Malta vita (cereal), 343
Malvina (garniture), 38
Maraschino jelly, 40
Maraschino sauce for iced pudding, 80
Mariniere sauce, 64
Marinite herring (hors d'oeuvre), 345
Marmalade, apricot, 172;
peach, 172
Marmalade, California, 140
Marmalade and jelly, crabapple, 172
Maryland beaten biscuits, 344
Maryland corn bread, 339
Matjes herring Krasnapolsky (hors d'oeuvre), 217
Matelote of fish, 69;
sauce for, 69
Maximilienne sauce, 267
Mayonnaise sauce, 325
Meat croquettes, 301
Meringue (for baked Alaska), 84
Meringue a la creme chantilly, 359
Meringue glacee a la chantilly, 348
Meringue glacee au chocolate, 18
Meringue, Italian, 177
Meringue paste for pie, 111
Meringue, peach, 210;
raspberry, 210;
strawberry, 210
Meringued peaches, 70
Meringue shells, 320
Merry widow cocktail (hors d'oeuvre), 299
Meuniere, sauce, 375
Mignonnette sauce, 355
Milk toast, 327
Millionaire punch, 141
Mince meat, 350;
canned, 290
Mince pie, 350
Mint sauce, 373
Mint wafers, 307
Mirlitons (pastry), 250;
au rhum, 259
Mixed grill, 26
Mocha (see Moka), 50
Mock turtle soup, 46
Moka cake, 50
Moka (Mocha) filling, 50
Mollet (see Eggs)
Montebello (see Fish), 17
Montebello sauce, 230
Montmorency pudding, 300
Mornay sauce, 373
Mortadella (hors d'oeuvre), 249, 307
Moscovite dressing (fish), 262
Moselle jelly, 40
Mousse au cafe (see Ices, etc.), 152
Mousse au chocolate (see Ices, etc.), 152
Mousseline sauce, 331
Muffins, corn, 361
Muffins, popover, 212
Mushrooms, fresh, broiled, 330
Mushrooms, fresh, puree of, 293
Mushrooms, fresh, saute in butter, 52
Mushrooms, fresh, stuffed, 10
Mussels, Mariniere, 64
Mustard sauce, 211, 358
Mutton (see Classified Index)
Mutton chops, Argenteuil, 233
Mutton chops, Bignon, 297
Mutton chops, braised, 128
Mutton chops, Daumont, 55
Mutton chops, English, Kentucky sauce, 253
Mutton chops, English, Tavern, 58
Mutton chops, English, XX Century Club, 146
Mutton chops, grilled, 354
Mutton chops, Maison d'Or, 207
Mutton chops, Robinson, 48;
Signora, 70
Mutton, haricot of (stew), 44
Mutton, leg, boiled, caper sauce, 369
Mutton, leg, Bretonne, 69
Mutton, leg of, a la Busse, 52
Mutton, leg, Choiseul, 118;
Clamart, 83
Mutton, leg, Mexicaine, 241
Mutton, leg, Reforme, 60
Mutton, leg, roasted, 26
Mutton, loin, Charcutiere, 375
Mutton rack, roasted, 105
Mutton saddle, roasted, 94
Mutton shoulder, Budapest, 304
Mutton soup, Kitchener, 263
Napoleon cake, 48
Nasturtion seeds, pickled, 287
Navarin of lamb, printanier (stew), 353