F. - A guide to modern cookery - 80

F.

[176] Faggots, [72]
[1831] Faisan à la Bohémienne, [581]
[1852] Faisan à la Bohémienne, [587]
[1835] Faisan à la Choucroûte, [582]
[1836] Faisan à la Crème
, [582]
[1855] Faisan à la Croix de Berny, [588]
[1838] Faisan à la Géorgienne, [583]
[1971] Faisan à la Gunzbourg, [612]
[1829] Faisan à la Mode d’Alcantara, [580]
[1841] Faisan à la Normande, [583]
[1842] Faisan à la Périgueux, [584]
[1843] Faisan à la Régence, [584]
[1844] Faisan à la Sainte-Alliance, [584]
[1830] Faisan à l’Angoumoise, [581]
[1853] Faisan, Chaud-Froid de, [587]
[1854] Faisan, Chaud-Froid de, à la Buloz, [587]
[1846] Faisan, Côtelettes de, [585]
[1857] Faisan, Côtelettes de, [588]
[1837] Faisan Demidoff, [582]
[1832] Faisan en Casserole, [581]
[1834] Faisan en Chartreuse, [582]
[1833] Faisan en Cocotte, [581]
[1856] Faisan en Daube, [588]
[1846] Faisan, Filets de, [585]
[1858] Faisan, Galantine de, [588]
[1839] Faisan, Grillé, Diable, [583]
[1840] Faisan, Kotschoubey, [583]
[1859] Faisan, Mousse de, [588]
[1850] Faisan, Mousses et Mousselines de, [57]
[1860] Faisan, Pain de, en Belle-vue, [588]
[1849] Faisan, Pâté chaud de, [586]
[1969] Faisan, Rôti, [612]
[1970] Faisan, Rôti à la Périgourdine, [612]
[1847] Faisan, Salmis de, [585]
[1848] Faisan, Sauté de, [586]
[1851] Faisan, Soufflé de, [587]
[1845] Faisan Souvaroff, [585]
[1846] Faisan, Suprêmes de, [585]
[1861] Faisan, Suprêmes de, Châtelaine, [589]
[1862] Faisan, Suprêmes de, Gastronome, [589]
[864]
][1863] Faisan, Terrine de, [589]
Farinaceous products, recipes for, [672]–77
[263] Fat, for frying, preparation, [123]
Feathered game, roasts of, [612]–15
[347] Fennel à la Grecque, [152]
[116] Fennel sauce, [46]
[2142] Fennel, tuberous, [648]
[760] Féra, [261]
[2141] Feuilles de Vigne farcies, [647]
[2145] Fèves à la Crème, [648]
[2144] Fèves au Beurre, [648]
[704] Fèves, cream of, [246]
[2146] Fèves, Purée de, [648]
[1935] Fig-peckers, [604]
[348] Figs, fresh, [152]
[2750] Filbert ice-cream, [791]
[2523] Filbert, Soufflé with, [739]
[2339] Filberts, various preparations, [688]
Filet de Bœuf. See under [Bœuf]
[1909] Filets de Cailles aux Pommes d’Or, [600]
Filets de Levraut. See under [Levraut]
Filets de Maquereau. See under [Maquereau]
[1018] Filets de Merlan au Gratin, [343]
[1021] Filets de Merlan Orly, [344]
Filets de Poulet. See under [Poulet]
Filets de Soles. See under [Soles]
[1076] Fillet steaks, [362]
[1580] Fillets of chicken, [507]
Fish—See also [Bouillabaisse] and [Matelote]
[162] Fish aspic, with red wine, [62]
[161] Fish aspic, with white wine, [61]
[776] Fish, boiling in salted water, [262]
[780] Fish, braising of, [265]
[1041] Fish cakes, [351]
[4] Fish Consommé, [6]
[778] Fish, cooking of, à la Meunière, [264]
[782] Fish, cooking of, au Gratin, [267]
[775] Fish, cooking, various ways of, [262]
[783] Fish, crimping of, [267]
[777] Fish, frying of, [263]
[265] Fish, frying medium for, [126]
Fish, general remarks on, [260]
[18] Fish, glaze, [14]
[781] Fish, grilling of, 122, [266]
[779] Fish, poaching of, [265]
[210] Fish, Royale, [88]
[11] Fish, stock, white, [11]
[12] Fish, stock, with red wine, [12]
[204] Fish, special stuffings for, [83]
[2155] Flageolets, [649]
[636] Flageolets, Purée of, [227]
[2649] Flamri, [765]
[2063] Flan aux Carottes, [632]
[2064] Flan de Pommes à la Batelière
, [754]
[2063] Flan de Pommes chaud, Ninon, [753]
[2076] Flan, grillé aux Champignons, [634]
[2354] Flavourings, [694]
[2395] Flawn crust, [707]
[182] Flour, [75]–
[191] Flour panada, [78]
[2419] Flower, fritters, [715]
[349] Foie-Gras, [152]
[1726] Foie-Gras, [547]
[1735] Foie-Gras, Aspic de, [551]
[1737] Foie-Gras au Paprika, [552]
[1727] Foie-Gras, cuit dans une Brioche, [548]
[2314] Foie-Gras, Délices de, [681]
[1728] Foie-Gras, Escalopes de, à la Périgueux, [549]
[1729] Foie-Gras, Escalopes de, à la Ravignan, [549]
[1730] Foie-Gras, Escalopes de, à la Talleyrand, [549]
[1738] Foie-Gras, Escalopes de, Maréchale, [552]
[1736] Foie-Gras, Gastronome, [551]
[1739] Foie-Gras, Mousse de, [552]
[1740] Foie-Gras, Mousselines de, [553]
[1741] Foie-Gras, Pain de, [553]
[1742] Foie-Gras, Parfait de, [553]
[1743] Foie-Gras, Pavé de, Lucullus, [553]
[384] Foie-Gras, sausages, [160]
[1731] Foie-Gras, Soufflés de, [550]
[1732] Foie-Gras, Timbale de, à l’Alsacienne, [550]
[1733] Foie-Gras, Timbale de, Cambacérès
, [550]
[1734] Foie-Gras, Timbale de, Montesquieu, [551]
[1744] Foie-Gras, Timbale de, Tzarine, [554]
[1248] Foie de Veau à l’Anglaise, [418]
[1247] Foie de Veau braisé à la Bourgeoise, [417]
[1250] Foie de Veau à l’Espagnole, [418]
[1249] Foie de Veau, Brochettes de, [418]
[1252] Foie de Veau, Pain de, [418]
[1251] Foie de Veau sauté aux fines Herbes, [418]
[1666] Foies de Volaille sautés au Vin rouge, [527]
[2316] Fondants au Chester, [682]
Fonds d’Artichauts. See under [Artichauts]
[205] Forcemeat balls or Quenelles, [84]
[195] Forcemeat, chicken, fine, [79]
[200] Forcemeat, chicken, for galantines, &c., [81]
[193] Forcemeat, chicken, with panada and butter, [78]
[194] Forcemeat, chicken, with panada and cream, [79]
[197] Forcemeat for galantines, pies, terrines, [80]
[201] Forcemeat, game, for pies and terrines, [82]
[202] Forcemeat, gratin, for hot raised pies, [82]
[195] Forcemeat, “Mousseline,” [79]
[203] Forcemeat, pike, for Quenelles, [83]
[196] Forcemeat, pork, [80]
[199] Forcemeat, veal, with fat and cream, [81]
[198] Forcemeat, veal, with fat or Godiveau, [80]
[865]
][246] Foreign soups, [103]
Fowl. See also [Volaille]
[1652] Fowl, Abatis de, aux Navets, [522]
[1654] Fowl, Ballotines of, [523]
Fowl, cold, preparations of, [531] et seq.
[670] Fowl, coulis of, [236]
[1653] Fowl, giblet pie, [523]
[1654] Fowl, legs of, boned and stuffed, [523]
[744] Fowl, livers, soup of, [257]
[1669] Fowl, marinade of, [528]
Fowl roasts, [609]–11
[63] Foyot sauce, [34]
[2742] Fraisalia Timbale, [786]
[2673] Fraises à la Créole, [773]
[2683] Fraises à la Ritz, [775]
[2684] Fraises, Cardinal, [775]
[2674] Fraises, Fémina, [773]
[2681] Fraises, Lérina, [774]
[2675] Fraises, Marguerite, [774]
[2676] Fraises, Marquise, [774]
[2677] Fraises, Melba, [774]
[2678] Fraises, Nina, [774]
[2682] Fraises, Rêve de Bébé, [775]
[2679] Fraises, Romanoff, [774]
[2743] Fraises, Tivoli aux, [787]
[2680] Fraises, Wilhelmine, [774]
[2685] Fraises, Zelma Kuntz, [775]
[2399] Frangipan cream, [710]
[2400] Frangipan for fried cream, [710]
[192] Frangipan panada, [78]
[2157] French Beans, [650]
[2158] French Beans, panachés, [650]
[638], [2159] French Beans, purée of, [227], [650]
[2625] French blanc mange, [759]
[2410] French bread pudding, [733]
[2497] Fresh noodle pudding, [734]
[1277] Fricadelles, [425]
[1206] Fricandeau, [403]
[1207] Fricandeau, froid, [403]
[1667] Fricassée de Poulet à l’Ancienne, [527]
[1668] Fricassée de Poulet aux Écrevisses, [528]
[1276] Fricassée de Veau, [425]
[1669] Fritôt ou Marinade de Volaille, [528]
[2430] Fritters à la Bourgeoise, [719]
[2432] Fritters à la Grand-mère
, [719]
[2435] Fritters à la Suzon, [720]
[2422] Fritters, Acacia-flower, [716]
[2588] Fritters, apple, [751]
[2420] Fritters, apricot, [715]
[231] Fritters, batter for, [95]
[2423] Fritters, custard, [716]
[2419] Fritters, flower, [715]
[233] Fritters, batter for flower, [96]
[2419] Fritters, fruit, [715]
[233] Fritters, fruit batter for, [96]
[234] Fritters, batter for oven-glazed fruit, [96]
[2434] Fritters, Mignon, [719]
[2429] Fritters, pineapple, à la Favorite, [718]
[2433] Fritters, Régina, [719]
Fritters, souffléd, [718]
[2427] Fritters, souffléd, ordinary, [718]
[2428] Fritters, souffléd, en surprise, [718]
[2421] Fritters, strawberry, [715]
[2431] Fritters, Sylvana, [719]
Fritters, various, [718]–20
[2424] Fritters, Viennese, [717]
[2426] Fritters, Viennese, cold, [717]
[2425] Fritters, Viennese, hot, [717]
[350] Frivolities, [152]
[351] Frogs, [152]
[762] Frogs, [261]
[683] Frogs, Velouté of, [240]
[2786] Fromage glacé, [796]
[2623]
Fruit Bavarois, various, [759]
[2350] Fruit, candied, [693]
Fruit Entremets, cold, [771]–87
Fruit Entremets, hot, [743]–45
[2419] Fruit, fritters of fresh, [715]
Fruit ice-creams, preparation of, [792]
[2725] Fruit, Macédoine of, cooled, [783]
Fruit preparations, [793]–95
Fruit puddings, English, [731]–33
[2409] Fruit sauce, [713]
[2520] Fruit soufflés, in a croustade, [739]
[2953] Fruit, stewed, [820]
[2952] Fruit, stewed, plain, [820]
[2741] Fruit, Suédoise of, [786]
[2609] Fruit suprême à la Gabrielle, [755]
[263] Frying fat, its preparation, [123]
[777] Frying of fish, [263]
[267] Frying medium, care of the, [127]
[264] Frying medium, degrees of heat for, [124]
[265] Frying medium for fish, [126]
[266] Frying medium, quantity of, [126]
[262] Fryings, [123]