D. - A guide to modern cookery - 78

D.

[321] Danish toast, [146]
[790] Darne de Saumon à la Chambord, [270]
[791] Darne de Saumon à la Daumont, [271]
[792] Darne de Saumon à la Lucullus, [271]
[793] Darne de Saumon à la Nesselrode, [271]
[795] Darne de Saumon à la Royale, [272]
[796] Darne de Saumon à la Valois, [272]
[794] Darne de Saumon Régence, [272]
[1346] Daube à l’Avignonnaise, [445]
[1172] Daube à la Provençale, chaude, [388]
[1173] Daube à la Provençale, froide, [389]
[1347] Daube froide, [446]
[220] Dauphine potatoes, [92]
Déjeuners, Menus de, [829]–30
[2314] Délices de Foie Gras, [681]
[2506] Denise, souffléd pudding, [735]
[1663] Désirs de Mascotte, [525]
[207] Deslignac, [87]
[399] Devilled eggs, [165]
[36] Devilled sauce, [26]
[37] Devilled sauce (Escoffier),
[26]
[2315] Diablotins, [682]
[1715] Dindonneau, [543]
[1717] Dindonneau à la Catalane, [543]
[1722] Dindonneau, Ailerons de, dorés, à la Purée de Marrons, [545]
[1720] Dindonneau, Blanc de, à la Dampierre, [544]
[1721] Dindonneau, Blanc de, à la Toulousaine, [545]
[1718] Dindonneau Chipolata, [543]
[1719] Dindonneau en Daube, [544]
[1716] Dindonneau farci aux Marrons, [543]
[1722a] Dindonneau froid, [546]
[1960] Dindonneau, roast, [610]
[1961] Dindonneau, truffled, [611]
Dinner
, Menus for, [831]–40
[2722] Diplomate aux fruits, [782]
[2141] Dolmas, [647]
[921] Dominos de Filets de Sole, [310]
[758] Dorado, [261]
[2601] Douillon Normand, [753]
[256] Dressing and accompaniments of roasts, [119]
Drinks and refreshments, [816]–819
[221] Duchesse potatoes, [93]
[337] Duchesses, [150]
[339] Duchesses à la Reine, [151]
[340] Duchesses à la Sultane, [151]
[341] Duchesses caviare, [151]
[338] Duchesses Nantua, [150]
[343] Duchesses Norwegian, [151]
[342] Duchesses, smoked salmon, [151]
[1936] Duck, wild, [604]
Duckling. See [Caneton]
[2361] Dumplings, paste for, [696]
[1166] Dumplings, suet, [386]
[225] Duxelle, for garnishing of small pies, etc., [94]
[223] Duxelle, ordinary or dry, [93]
[224] Duxelle, for stuffed vegetables, [93]