R. - A guide to modern cookery - 92

R.

[2335] Rabbit, Welsh, [685]
[1826] Rabbit, wild, [578]
[668] Rabbit, wild, Coulis of, [235]
[1968] Rabbit, young, roast, [612]
Râble de Lièvre. See under [Lièvre]
[2601] Rabotte de Pommes, [753]
[376] Radishes for Hors-d’œuvres, [159]
[1918] Râle de Genêts, [602]
[2375] Ramequins, [701]
[2767] Raspberry ice, [793]
[2416] Raspberry sauce, [714]
[178] Raspings, [73]
[140] Ravigote butter, [54]
[102], [129] Ravigote sauce, [42], [51]
[2296] Ravioli, [676]
[2297] Ravioli, preparation of, [676]
[2156] Red beans, [650]
[1990] Red cabbage salad, [617]
[142] Red colouring butter, [55]
[2411] Red currant sauce, [714]
[2965]–67 Red currant jelly, [825]–26
[2969] Red currant jelly, prepared cold, [826]
[2940] Red currant water, raspberry flavoured, [817]
[286] Red herring butter, [140]
Red mullet, [347]
[1035b] Red mullet à la Bordelaise, [348]
[1035d] Red mullet à la Niçoise, [348]
[379] Red mullet à l’Orientale, [159]
[1035c] Red mullet au fenouil, [348]
[1035e] Red mullet en Papillote
, [348]
[1035a] Red mullet, grilled, [347]
[38a] Red wine sauces, remarks on, [27]
[120] Reform sauce, [47]
[103] Regency sauce, [42]
[2433] Regina fritters, [719]
Relevés, Entrées and, [352]–53
Relevés, garnishing preparations for, [92]–96
Relevés, mutton and lamb, for, [431]
[1443] Relevés, pullets and capons, for, [473]
[377] Relishes, American, [159]
[130] Rémoulade
sauce, [51]
[2961] Rhubarb jam, [823]
Rice. See [Riz]
[378] Rillettes, [159]
[378] Rillons, [159]
[1379] Ris d’Agneau, [454]
[1218] Ris de Veau, [407]
[1223] Ris de Veau à la Cévenole, [409]
[1237] Ris de Veau à la Régence, [413]
[1244] Ris de Veau à la Richelieu, [416]
[1245] Ris de Veau à la Suédoise, [416]
[1239] Ris de Veau à la Toulousaine, [413]
[1219] Ris de Veau, Attereaux de, à la Villeroy, [407]
[1236] Ris de Veau aux Queues d’Écrevisses, [412]
[1221] Ris de Veau Bonne Maman, [409]
[1220] Ris de Veau, Chartreuse of, [408]
[1222] Ris de Veau, Crépinette de, [409]
[1240] Ris de Veau, Croustade de, à la financière, [413]
[1224] Ris de Veau Demidoff, [409]
[1235] Ris de Veau des Gourmets, [412]
[1226] Ris de Veau, Escalopes de, à la Favorite, [410]
[1229] Ris de Veau, Escalopes de, à la Maréchale, [411]
[1225] Ris de Veau, Escalopes de, Bérengère, [410]
[1227] Ris de Veau, Escalopes de, Grand Duc, [410]
[1228] Ris de Veau, Escalopes de, Judic, [411]
[1230] Ris de Veau grillés, [411]
[1231] Ris de Veau grillés Carmago, [411]
[1232] Ris de Veau grillés Gismonda, [411]
[1233] Ris de Veau grillés Jocelyne, [412]
[1234] Ris de Veau grillés Saint-Germain, [412]
[1246] Ris de Veau, Palets de, à l’Écarlate
, [417]
[1241] Ris de Veau, Pâté chaud de, [414]
[1238] Ris de Veau sous la Cendre, [413]
[1242] Ris de Veau, Timbale de, [414]
[1243] Ris de Veau, Vol-au-vent de, [416]
[2518] Rissoles, [738]
[2253] Riz à la Grecque, [667]
[2740] Riz à la Maltaise, [786]
[2739] Riz à l’Impératrice, [786]
[881]
][2254] Riz à l’Indienne, [667]
[2503] Riz and chocolate pudding, [735]
[2251] Riz au blanc, [666]
[2252] Riz au gras, [667]
[711] Riz, cream of, [248]
[2452] Riz Croquettes, [723]
[2255] Riz Pilaff, [667]
[2257] Riz Pilaff à la Turque, [667]
[2256] Riz Pilaff (for stuffing fowls), [667]
[2404] Riz, preparation of, for Entremets, [712]
[2501] Riz pudding, [734]
[2502] Riz pudding, English, [735]
[2258] Rizotto à la Piémontaise, [668]
[1896] Rizotto de Cailles, [597]
Roasts, [116]–120, [605]–23
[1942] Roasts, accompaniment of, [605]
[256] Roasts, dressing and accompaniments, [119]
[255] Roasts, gravy of, [118]
[252] Roasts, larding bacon for, [116]
[254] Roasts, oven, [117]
[253] Roasts, spitted, [117]
[52] Robert, sauce, [31]
[53] Robert sauce (Escoffier), [31]
Rognon de Veau. See under [Veau]
[1340] Rognons à la Brochette, [443]
[1341] Rognons Brochette à l’Espagnole, [444]
[1342] Rognons Brochette au vert-pré, [444]
[1343] Rognons, Brochettes de, [444]
[1338] Rognons, Croûte aux, [443]
[1661] Rognons de Coq, [525]
[1662] Rognons de Coq à la Grecque, [525]
[1664] Rognons de Coq farcis pour Entrées, [526]
[1666] Rognons de Volaille sauté au Vin rouge, [527]
[1336] Rognons sautés à l’Indienne, [443]
[1337] Rognons sautés à la Turbigo, [443]
[1333] Rognons sautés au Champagne, [442]
[1330] Rognons sautés Bercy, [441]
[1331] Rognons sautés Bordelaise, [441]
[1332] Rognons sautés Carvalho, [442]
[1335] Rognons sautés Chasseur, [442]
[1334] Rognons sautés Hongroise, [442]
[1339] Rognons, Turban de, à la Piémontaise, [443]
[1918] Roi de Cailles, [602]
[2517] Roly-poly pudding, [738]
Rouennais. See [Caneton Rouennais]
[54] Rouennaise sauce, [31]
[1035b] Rouget à la Bordelaise, [348]
[1035d] Rouget à la Niçoise, [348]
[1035c] Rouget au Fenouil, [348]
[1035e] Rouget en Papillote, [348]
[19] Roux, brown, [16]
[20] Roux, pale, [18]
[21] Roux, white, [18]
[211] Royale, carrot
, [88]
[208] Royale, chicken, [87]
[207] Royale, cream, [87]
[211] Royale, Crécy, [88]
[214] Royale, dividing up of, [89]
[210] Royale, fish, [88]
[212] Royale, fresh peas, [88]
[209] Royale, game, [88]
[206] Royale, ordinary, [87]
[212] Royale, St. Germain, [88]
[213] Royale, various, [88]
[2462] Rum omelet, [726]
[1152] Rump, the, [382]