E. - A guide to modern cookery - 79

E.

[344[!-- TN: original reads "3445" --] Éclairs, Karoly, [151]
[966] Écrevisses à la Bordelaise, [328]
[969] Écrevisses à la Liégeoise, [329]
[967] Écrevisses à la Marinière, [328]
[968] Écrevisses à la Nage, [329]
[975] Écrevisses Aspic de Queues d’, à la Moderne, [330]
[662] Écrevisses, Bisque d’, [233]
[147], [285] Écrevisses butter, [56], [140]
[345] Écrevisses en Buisson, [151]
[976] Écrevisses, Mousse d’, [331]
[977] Écrevisses, Mousse d’, Cardinal, [332]
[970] Écrevisses, Mousselines d’, [329]
[978] Écrevisses, petits Soufflés froids d’, [333]
Écrevisses, preparation of, [327]
[972] Écrevisses, Soufflé d’, à la Florentine, [330]
[974] Écrevisses, Soufflé d’, à la Piémontaise, [330]
[973] Écrevisses, Soufflé d’, Léopold
de Rothschild, [330]
[862]
][976a] Écrevisses, Suprêmes d’, au Champagne, [332]
[971] Écrevisses, Timbale de Queues d’, à la Nantua, [329]
[322] Écrevisses toast, [146]
[310] Eel au vert, [143]
[311] Eel au vert, à la Flamande, [144]
[308] Eel, smoked, [143]
[309] Eel with white wine and paprika, [143]
[755] Eels, ways of cooking, [261]
[118] Egg sauce, Scotch, [46]
[117] Egg sauce with melted butter, [46]
Egg-and-bread-crumbing. See [Anglaise]
Egg-plant. See [Aubergines]
[484] Eggs à la Bordelaise, [184]
[400] Eggs à la Florentine
, [165]
[409] Eggs à la Portugaise, [167]
[410] Eggs à la Reine, [167]
[2607] Eggs à la Religieuse, [754]
[438] Eggs à la Tripe, [174]
[439] Eggs à la Tripe bourgeoise, [174]
[401] Eggs au Gratin, [166]
[396] Eggs, Bercy, [165]
[389] Eggs, Chasseur, [165]
[535] Eggs, cold, à la Nantua, [194]
[537] Eggs, cold, à la Reine, [195]
[526] Eggs, cold, à l’Andalouse, [192]
[525] Eggs, cold, Alexandra, [192]
[527] Eggs, cold, Argenteuil, [192]
[528] Eggs, cold, Capucine, [193]
[529] Eggs, cold, Carême
, [193]
[530] Eggs, cold, Colbert, [193]
[531] Eggs, cold, Colinette, [193]
[533] Eggs, cold, Frou-Frou, [194]
[534] Eggs, cold, Moscovite, [194]
[536] Eggs, cold, Polignac, [195]
Eggs, cold, preparation of, [192]
[538] Eggs, cold, Rubens, [195]
[532] Eggs, cold, with Tarragon, [193]
[399] Eggs, devilled, [165]
[395] Eggs, on the dish, [164]
[440] Eggs en Cocotte, [174]
[443] Eggs en Cocotte, à la Jeannette, [175]
[445] Eggs en Cocotte, à la Lorraine, [175]
[446] Eggs en Cocotte, à la Maraichère, [175]
[448] Eggs en Cocotte, à la Soubise, [176]
[441] Eggs en Cocotte, with Chambertin, [174]
[442] Eggs en Cocotte, with cream, [175]
[444] Eggs en Cocotte, with gravy, [175]
[447] Eggs en Cocotte, with morels, [175]
[482] Eggs, fried, [183]
[487] Eggs, fried, à la Portugaise, [184]
[488] Eggs, fried, à la Provençale, [184]
[489] Eggs, fried, à la Romaine, [185]
[490] Eggs, fried, à la Verdi, [185]
[485] Eggs, fried, harvesters’, [184]
[486] Eggs, fried, poached, [184]
[491] Eggs, fried, poached, à la Villeroy, [185]
[483] Eggs, fried, preparation of, [183]
[433] Eggs, hard-boiled, [172]
[434] Eggs, hard-boiled, Carême
, [172]
[435] Eggs, hard-boiled, Chimay, [173]
[436] Eggs, hard-boiled, in croquettes, [173]
[437] Eggs, hard-boiled, in rissoles, [173]
[373] Eggs, hard-boiled, various, [158]
[402] Eggs, Isoline, [166]
[403] Eggs, Jockey Club, [166]
Eggs, lapwings’. See [Lapwings’ eggs]
[404] Eggs, Lully, [166]
[405] Eggs, Meyerbeer, [166]
[406] Eggs, Mirabeau, [166]
[449] Eggs, moulded, [176]
[450] Eggs, moulded, à la Carignan, [176]
[451] Eggs, moulded, à la Duchesse, [176]
[453] Eggs, moulded, à la Mortemart, [177]
[452] Eggs, moulded, Galli-Marié, [177]
[454] Eggs, moulded, Neapolitan, [177]
[455] Eggs, moulded, Palermitaine, [177]
[456] Eggs, moulded, Polignac, [178]
[457] Eggs, moulded, Princess, [178]
[458] Eggs, moulded, Printanier, [178]
[407] Eggs, Omer-pacha, [167]
[408] Eggs, Parmentier, [176]
Eggs, plovers’. See [plovers’ eggs]
Eggs, poached, [167]
[415] Eggs, poached, à l’Aurore, [169]
[417] Eggs, poached, à la Bohémienne, [169]
[419] Eggs, poached, à la Bruxelloise, [170]
[420] Eggs, poached, à la Clamart, [170]
[422] Eggs, poached, à la Comtesse, [170]
[414] Eggs, poached, Argenteuil, [169]
[418] Eggs, poached, Boïeldieu, [169]
[421] Eggs, poached, Colbert, [170]
[413] Eggs, poached, dishing of, [168]
[428] Eggs, poached, d’Orsay, [171]
[416] Eggs, poached, en Berceau, [169]
[486] Eggs, poached, fried, [184]
[491] Eggs, poached, fried à la Villeroy, [185]
[423] Eggs, poached, Grand Duc, [170]
[424] Eggs, poached, Maintenon, [170]
[425] Eggs, poached, Masséna, [171]
[426] Eggs, poached, Mireille, [171]
[427] Eggs, poached, Mornay, [171]
[411] Eggs, poached, procedure for, [167]
[429] Eggs, poached, Rossini, [171]
[430] Eggs, poached, Sévigné, [171]
[431] Eggs, poached, Victoria, [172]
[432] Eggs, poached, with red wine, [172]
Eggs, recipes for, [164]–196
[459] Eggs, scrambled, [178]
[461] Eggs, scrambled, à la Bohémienne, [179]
[474] Eggs, scrambled, à la Piémontaise, [182]
[475] Eggs, scrambled, à la Portugaise, [182]
[463] Eggs, scrambled, Chasseur, [180]
[464] Eggs, scrambled, Chatillon, [180]
[469] Eggs, scrambled, Georgette, [181]
[468] Eggs, scrambled, Grand-mère, [181]
[470] Eggs, scrambled, for luncheon hot hors d’œuvre, [181]
[520] Eggs, scrambled, lapwings’, [191]
[863]
][460] Eggs, scrambled, method of scrambling, [179]
[473] Eggs, scrambled, Orloff, [181]
[476] Eggs, scrambled, Princess Mary, [182]
[477] Eggs, scrambled, Rachel, [182]
[478] Eggs, scrambled, Reine Margot, [182]
[480] Eggs, scrambled, Rothschild, [183]
[467] Eggs, scrambled, with cheese, [180]
[466] Eggs, scrambled, with herbs, [180]
[471] Eggs, scrambled, with morels, [181]
[472] Eggs, scrambled, with Mousserons, [181]
[462] Eggs, scrambled, with mushrooms, [180]
[465] Eggs, scrambled, with shrimps, [180]
[481] Eggs, scrambled, with truffles, [183]
Eggs, soft-boiled, [167]–
[412] Eggs, soft-boiled, cooking of, [168]
[413] Eggs, soft-boiled, dishing of, [168]
[217] Eggs, threaded, [90]
[2342] Eggs, whites of, to beat, [689]
[397] Eggs, with brown butter, [165]
Elementary preparations, chapter on, [70]–86
[1175] Émincé
de Bœuf, [390]
[1176] Émincé
de Bœuf en Miroton, [390]
[1348] Émincés
et Hachis, [446]
“En Casserole.” See [Poëlings]
“En Cocotte.” See [Poëlings]
[2088] Endive, kinds of, [637]
[2481] English almond pudding, [730]
[2628] English blanc mange, [760]
[2489] English bread pudding, [733]
[2502] English rice pudding, [735]
English sauces, cold, [52]–53
English sauces, hot, [45]–47
[2498] English tapioca, etc., puddings, [734]
[2611] English tarts, [756]
Entrées, garnishing preparations for [92]–96
Entrées, mutton, lamb, etc., of, [431]
Entrées and Relevés, [352]–353
Entremets—(for particular entremets see their Names)—
Entremets, cold fruit, [771]–787
Entremets, hot fruit, [743]–745
Entremets, hot, various, [754]–756
Entremets, various preparations for, [711]–713
[1003] Éperlans à l’Anglaise, [338]
[1004] Éperlans au Gratin, [339]
[1005] Éperlans grillés, [339]
[1007] Éperlans, Mousse chaude d’, à la Royale, [339]
[1006] Éperlans, Mousselines d’, [339]
[1378] Épigrammes
d’Agneau, [454]
[1871] Épigrammes
de Perdreau, [592]
[2133] Épinards à l’Anglaise, [646]
[2134] Épinards à la Crème, [646]
[2136] Épinards à la Viroflay, [646]
[2135] Épinards au Gratin, [646]
[703] Épinards, cream of, [246]
[2138] Épinards, Crêpes aux, [647]
[2139] Épinards, Soufflé aux, [647]
[2140] Épinards, Soufflé d’, aux Truffes, [647]
[137] Épinards, Subrics d’, [64]
Escalopes de Foie Gras. See under [Foie Gras]
[1226] Escalopes de Ris de Veau à la Favorite, [410]
[1229] Escalopes de Ris de Veau à la Maréchale, [411]
[1225] Escalopes de Ris de Veau Bérengère, [410]
[1227] Escalopes de Ris de Veau Grand Duc, [410]
[1228] Escalopes de Ris de Veau Judic, [411]
[38] Escoffier, Chasseur sauce, [25]
[77] Escoffier, cherry sauce, [37]
[37] Escoffier, devilled sauce, [26]
[53] Escoffier, Robert sauce, [31]
Espagnole. See [Brown sauce]
[2354] Essences, [694]–
[13] Essences, various, [13]
Estouffade. See [Brown stock]
[2726] Eugenia
: Italian cream, [783]