H. - A guide to modern cookery - 82

H.

[1178] Hachis de Bœuf à l’Américaine, [391]
[1179] Hachis de Bœuf à Parmentier, [391]
[1008] Haddock, [340]
[1001] Haddock, fresh, [338]
[2328], [2329] Haddock, tartlets of, [684]
[23] Half glaze, [19]
[867]
] Ham. See also [Jambon]
[1416] Ham à la Chanoinesse, [465]
[1417] Ham à la Choucroûte, [465]
[1418] Ham à la Maillot, [465]
[359] Ham, Ardennes, [155]
[1437] Ham, cold, à la Gelée, [470]
[1439] Ham, cold, Mousse de, [471]
[1440] Ham, cold, Mousse de, à l’Alsacienne, [471]
[1442] Ham, cold Mousselines of, [472]
[1438] Ham, cold Soufflé of, [471]
[1420] Ham, garnishes for braised, [466]
[1415] Ham, hot, [464]
Ham, kinds of, [464]
[1441] Ham, Mousse de, au Blanc de Poulet, [471]
[1430] Ham, Mousse de, chaude, [469]
[1431] Ham, Mousse de, treatment and accompaniment of, [469]
[1434] Ham, Mousselines de, à la Florentine, [470]
[1435] Ham, Mousselines de, à la Hongroise, [470]
[1433] Ham, Mousselines de, Alexandra, [470]
[1442] Ham, Mousselines de, cold, [472]
[1430] Ham, Mousselines de, hot, [469]
[1432] Ham, Mousselines de, treatment and poaching, [469]
[1436] Ham, Mousselines de, with Petits Pois, [470]
[1419a] Ham, Prague, à la Metternich, [466]
[1419b] Ham, Prague, à la Norfolk, [466]
[1419] Ham, Prague, sous la cendre, [465]
[1421], [1422] Ham Soufflé, [466], [467]
[1425] Ham soufflé Alexandra, [468]
[1426] Ham soufflé Carmen, [468]
[1427] Ham soufflé Gastronome, [468]
[1428] Ham soufflé Milanaise, [468]
[1429] Ham soufflé Périgourdine, [468]
[1423] Ham soufflé, preparation of, with cooked ham, [467]
[1424] Ham soufflé, preparation of, with raw ham, [467]
[333] Ham, York Cones, [150]
[315] Hamburg beef, smoked, [145]
Hard-boiled eggs. See under [Eggs]
Hare. See also [Lièvre]
[1810] Hare, choosing of, [572]
[1967] Hare, roast, [611]
[1349] Haricot de Mouton, [446]
[2151] Haricots blancs à l’Américaine, [649]
[2153] Haricots blancs à la Bretonne, [649]
[2152] Haricots blancs au Beurre, [649]
[637] Haricots blancs, Purée de, [228]
[2154] Haricots blancs, Purée de, [649]
[1992] Haricots blancs, Salade de, [617]
[2154] Haricots blancs, Soissonnaise
, [649]
Haricots Flageolets. See [Flageolets]
[2158] Haricots panachés, [650]
[639] Haricots rouges, Purée de, [228]
Haricots verts. See [French beans]
[1919] Hazel hens, [602]
[667] Hazel hens, Coulis of, [235]
[1983] Hazel hens, roast, [615]
[155] Hazel-nut butter, [58]
[2413] Hazel-nut sauce, [714]
[2339] Hazel-nuts, various preparations of, [688]
[264] Heat, various degrees of, and their application, [124]
[183] Herb juice, [75]
[83] Herb sauce, [38]
[355] Herrings à la Livonienne, [153]
[356] Herrings à la Russe, [153]
[763] Herrings, fresh, [261]
[353] Herrings, fresh, marinaded with white wine, [153]
[765] Herrings, fresh-water, [261]
[354] Herrings, Lucas, [153]
[352] Herrings, salted, salad of filleted, [153]
[357] Herrings, with French beans, [154]
[2533] Hilda Soufflé, [740]
[30] Hollandaise sauce, [22]
[939] Homard à l’Américaine, [316]
[940] Homard à la Bordelaise, [317]
[942] Homard à la Broche, [318]
[945] Homard à la Crème, [319]
[959] Homard à la Grammont, [324]
[947] Homard à la Mornay, [320]
[949] Homard à la Newburg, with cooked lobster, [320]
[948] Homard à la Newburg with raw lobster, [320]
[950] Homard à la Palestine, [320]
[960] Homard à la Parisienne, [325]
[961] Homard à la Russe, [326]
[947] Homard au Gratin, [320]
[954] Homard, Aspic de, [322]
[663] Homard, Bisque de, [234]
[941] Homard, bouilli à la Hollandaise, [317]
[149], [287] Homard butter, [56], [140]
[943] Homard Cardinal, [318]
[944] Homard Clarence, [319]
[953] Homard, cold, with various sauces, [322]
[955] Homard, Côtelettes de, Arkangel, [323]
[295] Homard cream, [141]
[946] Homard grillé, [319]
[962] Homard, Mayonnaise de, [327]
[956] Homard, Mousse de, [323]
[957] Homard, Mousse de, moulée, [324]
[958] Homard, Mousse de, petites, [324]
[951] Homard, Mousselines de, [321]
[963] Homard, Salade de, [327]
[952] Homard, Soufflés de, [321]
[684] Homard, Velouté de, [241]
[685] Homard, Velouté de, à la Cleveland,
[241]
[686] Homard, Velouté de, à l’Indienne,
[241]
[687] Homard, Velouté de, à l’Orientale,
[241]
[689] Homard, Velouté de, à la Persane,
[242]
[688] Homard, Velouté de, au Paprika,
[242]
[2150] Hop sprouts, [648]
[868]
] Hors-d’œuvres, general remarks on, [137]–39
Hors-d’œuvres, preparations for, [139]–42
Hors-d’œuvres, recipes for, [142]–63
[290] Horse-radish butter, [140]
[119] Horse-radish sauce, [47]
[138] Horse-radish sauce, [53]
[980] Huîtres à la Favorite, [333]
[984] Huîtres à la Florentine, [334]
[982] Huîtres à la Mornay, [334]
[981] Huîtres au Gratin, [334]
[318] Huîtres, brochettes d’, Lucifer, [682]
[985] Huîtres grillées, [334]
[358] Huîtres, Hors-d’œuvres pour, [154]
[364] Huîtres natives, with caviare, [155]
[986] Huîtres, Quenelles d’, à la Reine, [334]
[983] Huîtres soufflées, [334]
[690] Huîtres, Velouté d’, [242]
[85] Hungarian sauce, [38]