INDEX.

BEEF.

[484],Braised à la Bignon.
[483],en daube.
[482],à la flamande.
[479],à la mode.
[478],à la morlaisienne.
[481],à l’Orsini.
[480],à la Providence.
[485],Russian sauce.
[490],Corned, with kale-sprouts.
[489],and spinach.
[531],hash en bordure.
[529],au gratin.
[528],à la polonaise.
[530],à la zingara.
[1359],Hamburg steak, raw.
[526],Russian sauce.
[502],Minced beef à la Catalan.
[501],à la portugaise.
[500],à la provençale.
[512],Mignons filets à la Bernardi.
[513],à la bohémienne.
[1389],à la Brown.
[1364],à la Lorillard.
[511],marinated, Russian sauce.
[510],à la moëlle.
[514],à la parisienne.
[515],aux pommes parisienne.
[509],à la Pompadour.
[527],Roast.
[539],Roulade à l’écarlate.
[498],Sirloin piqué, à la bordelaise.
[499],marrow sauce.
[486],Smoked beef à la crême.
[524],Steak, porterhouse.
[525],Steak, porterhouse double.
[492],sirloin, à la béarnaise.
[491],à la bordelaise.
[496],aux cêpes.
[494],Steak, duchesse.
[497],green peppers.
[493],à la moëlle.
[495],à la parisienne.
[488],pie à l’américaine.
[487],pie à l’anglaise.
[541],Stewed beef, Dufour.
[540],à l’égyptienne.
[543],à la marseillaise.
[542],à la turque.
[503],Tenderloin of beef, broiled.
[504],à la chéron.
[506],à la florentine.
[508],aux gourmets.
[505],à la nivernaise.
[1388],à la Stanton.
[507],à la Trianon.
[523],piqué à la Bernardi.
[516],à la duchesse.
[521],à l’égyptienne.
[519],à la Hussard.
[517],à la portugaise.
[518],à la provençale.
[522],à la Richelieu.
[520],à la Sévigne.
[532],Tongue of beef à la gendarme.
[535],à la jardinière.
[538],milanaise.
[534],napolitaine.
[537],with risotto.
[533],sauce piquante.
[536],with spinach.
[544],Tripe à la bordelaise.
[545],à la créole.
[548],à la lyonnaise.
[547],à la mode de Caen.
[546],à la poulette.

COFFEE, CHOCOLATE, AND TEA.

[1263],Coffee, essence.
[1348],how to roast.
[1349],how to make.
[1350],Café noir à l’Alexander the Great.
[1351],Café, au lait.
[1352],au lait à la St. Gottardo.
[1353],glacé.
[1354],Tea.
[1355],à la Russe.
[1356],Chocolate.
[1357],au lait à la George Washington.
[1391],Mazagran à la Général Bugeau.
[1292],à la Général Dufour.

DESSERTS:
PASTRY, JELLIES, ICES,PRESERVES, ETC.

[1207],Almonds, how to prepare.
[1169],Apples, with rice.
[1124],baked.
[1190],Batter, for fritters.
[1185],for frying.
[1270],Blanc-manger à la Josephine Delmonico.
[1205],Cakes, allumettes.
[1224],almond.
[1239],almond fancy.
[1208],almond glacés.
[1211],apple.
[1216],baba.
[1217],baba au madère.
[1218],baba crême vanille.
[1235],biscuits, almond.
[1234],biscuits, ambroisienne.
[1231],biscuits, cuillère.
[1233],biscuits, livornaise.
[1232],biscuits, Richelieu.
[1201],brioches.
[1203],brioches à la Condé.
[1204],brioches fluttes.
[1202],brioches small.
[1183],buckwheat.
[1236],chaussons.
[1246],choux à la crême.
[1221],galette.
[1213],gingerbread.
[1220],home-made.
[1231],lady-fingers.
[1209],macaroons, bitter.
[1210],macaroons, sweet.
[1226],madeleine.
[1227],madeleine printanière.
[1228],Milan.
[1223],mille-feuilles.
[1238],petites bouchées à la Mme. Astor.
[1237],petites bouchées des dames.
[1225],pithiviers.
[1193],pound.
[1222],rice.
[1230],rice à la Mazzini.
[1229],rum.
[1197],savarin.
[1199],savarin à l’anglaise.
[1198],savarin hot.
[1215],short, blackberry.
[1214],short, strawberry.
[1212],St. Honoré à la Rose Delmonico.
[1195],sponge.
[1196],waffles.
[1194],wedding.
[1184],Cakes, wheat.
[1167],Charlotte, apple.
[1262],au café.
[1261],russe.
[1168],small.
[1080],Currants, cleaning.
[1200],Cream à l’anglaise.
[1258],au cognac.
[1259],au curaçoa.
[1256],au kirsch.
[1257],au maraschino.
[1260],en mousse.
[1253],en mousse au café.
[1255],en mousse au rhum.
[1242],pâtissière.
[1252],renversée.
[1254],whipped à la vanille.
[1176],Croustade of rice.
[1313],Cup, champagne.
[1314],claret.
[1122],Dumplings, baked apple.
[1127],boiled apple.
[1126],boiled apricot.
[1125],boiled peach.
[1241],Eclairs,
[1244],au café.
[1243],au chocolat.
[1245],vanilla.
[1191],Fritters, apple.
[1192],vanilla.
[1269],glace, royale.
[1206],glace, royale, for allumettes.
[1277],Ice-cream, banana.
[1286],biscuits glacés.
[1287],biscuits Tortoni.
[1299],charlottes glacées.
[1300],charlottes panachées.
[1272],chocolate.
[1273],coffee.
[1278],lemon.
[1290],macaroon.
[1298],macédoine à la Cavour.
[1301],méringues glacées.
[1302],méringues panachées.
[1292],napolitaine.
[1295],parfait au café.
[1276],peach.
[1275],pistache.
[1370],plombière à la Hamilton.
[1294],plombière à la Kingman.
[1291],pudding à la Frances Cleveland.
[1288],pudding à la diplomate.
[1289],plum pudding à la Gladstone.
[1274],Ice-cream, strawberry.
[1371],tutti-frutti à la General Harrison.
[1293],tutti-frutti.
[1271],vanilla.
[1327],Jelly, apple.
[1321],brandy.
[1322],champagne.
[1326],currant.
[1379],currant.
[1319],kirsch.
[1323],kümmel.
[1325],Marcella wine à la Castellar.
[1324],Rhein wine.
[1320],Jamaica rum.
[1318],sherry wine.
[1247],Méringues.
[1248],apple.
[1249],à la Ch. C. Delmonico.
[1251],à l’helvétienne.
[1250],shells.
[1266],Nougat.
[1267],pyramid.
[1182],Nouilles or noodles.
[1297],Oranges glacées à la Geo. Renauldt.
[1186],Pancake, French.
[1187],Pancake, French, à la gelée.
[1188],German.
[1189],German with apples.
[1076],Paste, feuilletage or puff.
[1078],foundation.
[1077],for pies.
[1079],Pastry-bag.
[1240],Pâte-à-chou.
[1331],Peach marmalade.
[1083],Pies, apple.
[1103],apple méringue.
[1097],blackberry.
[1098],cherry.
[1101],cocoanut.
[1104],cranberry.
[1090],fresh currants.
[1100],custard.
[1091],gooseberry.
[1093],green-gage.
[1089],huckleberry.
[1086],lemon.
[1102],lemon cream.
[1105],Martha Washington.
[1082],mince.
[1092],peach.
[1084],pear.
[1088],pear, open.
[1087],pineapple.
[1094],plum.
[1099],pumpkin.
[1096],raspberry.
[1085],rhubarb.
[1095],strawberry.
[1342],Preserves, apples.
[1387],Preserves, apples.
[1381],blackberries and whortleberries.
[1347],cherries.
[1377],cherries.
[1344],green-gages.
[1378],gooseberries.
[1340],peaches.
[1385],peaches.
[1341],pears.
[1385],pears.
[1374],pineapples.
[1343],egg-plums.
[1383],egg-plums.
[1380],raspberries.
[1346],raspberries.
[1376],rhubarb.
[1345],strawberries.
[1373],strawberries.
[1152],Puddings, apple à l’helvétienne.
[1151],apricot à la Richelieu.
[1132],bread.
[1164],cabinet à la Sadi-Carnot.
[1166],caramel.
[1146],chocolate.
[1147],cocoanut.
[1154],custard.
[1135],Diaz.
[1129],diplomatic.
[1137],English, baked.
[1144],farina.
[1139],French à la Delmonico.
[1161],fruit.
[1159],à la U. S. Grant.
[1145],Indian.
[1157],lemon.
[1134],maraschino.
[1155],Nelson.
[1158],orange.
[1150],peach à la Richelieu.
[1148],pineapple à la Richelieu.
[1163],plum.
[1143],rice.
[1130],rice and orange.
[1140],sago.
[1141],tapioca.
[1142],vermicelli.
[1306],Punch à la Cardinal.
[1307],champagne.
[1312],à la Czarina, hot.
[1303],à la Lorenzo Delmonico.
[1310],à la française, hot.
[1311],à la française, iced.
[1305],kirsch.
[1308],à la Lalla Rookh.
[1304],Roman.
[1309],en surprise.
[1170],Rice au lait d’amandes.
[1171],à l’Airolo.
[1172],à la bonne femme.
[1181],à la Condé.
[1296],à la Croce.
[1173],à la Czar.
[1180],à la française.
[1179],à l’indienne.
[1177],with milk.
[1175],timbale, iced.
[1178],à la Turque.
[1081],Raisins, cleaning.
[1131],Sauce, anglaise à l’orange.
[1328],apple.
[1128],apricot.
[1165],à la Carnot.
[1153],Chaufausen.
[1329],cranberry.
[1133],cream.
[1219],cream à la vanille.
[1156],Daniel Webster.
[1136],Diaz.
[1160],U. S. Grant.
[1123],hard.
[1149],kirsch.
[1129],punch.
[1162],rum.
[1138],sabayon au madère.
[1332],Stewed apples.
[1335],apricots.
[1336],green-gages.
[1334],peaches.
[1333],pears.
[1337],plums.
[1330],prunes à la Dufour.
[1338],quinces.
[1265],Sugar, burned.
[1264],Sugar, cooked.
[1339],Syrups for preserving fruits.
[1120],Tarts, apple.
[1108],apricot.
[1119],blackberry.
[1111],cherry.
[1116],cranberry.
[1121],Frangipani.
[1107],green-gages.
[1114],gooseberry and currant.
[1113],huckleberry.
[1106],peach.
[1109],pear.
[1115],pineapple.
[1110],plum.
[1118],raspberry.
[1112],rhubarb.
[1117],strawberry.
[1174],Turban of apples.
[1285],Water-ice, apricot.
[1282],cherry.
[1279],lemon.
[1280],orange.
[1284],peach.
[1283],pineapple.
[1281],raspberry.
[1316],Water-melon, à la José Paez.
[1315],à la Romero.
[1317],à la Seward.

EGGS.

[443],Eggs à l’alsacienne.
[444],à l’aurore.
[416],à la béchamel.
[447],à la Bennett.
[432],à la bonne femme.
[411],à la bourguignonne.
[414],brown butter.
[427],with celery.
[442],à la chipolata.
[449],duchesse.
[423],en filets.
[424],à la finoise.
[418],au gratin.
[448],à la Hyde.
[440],à l’impératrice.
[430],with livers.
[410],à la Livingstone.
[435],with melted cheese.
[437],à la Meyerbeer.
[425],au miroir.
[426],with mushrooms.
[1366],à la post.
[436],en panade.
[431],au parmesan.
[417],à la pauvre femme.
[433],à la paysanne.
[445],à la polonaise.
[422],à la provençale.
[434],à la régence.
[438],à la reine,
[446],Robert sauce.
[429],with tarragon.
[419],à la tripe.
[428],with truffles.
[439],à la turque.
[415],au soleil.
[441],à la suisse.
[420],à la Vanderbilt.
[421],à la valencienne.
[412],fried.
[413],for garnishing.
[458],Omelet, asparagus-tops.
[466],à la bonne femme.
[477],célestine.
[460],with cêpes.
[469],cheese.
[464],chicken liver.
[455],crab.
[453],crawfish.
[472],à l’espagnole.
[451],with fine herbs.
[459],with green peas.
[462],ham.
[463],kidney.
[476],au kirsch.
[454],lobster.
[473],mexicaine.
[452],oyster.
[450],plain.
[467],raspail.
[470],régence.
[476],rum.
[468],sardine.
[465],sausage.
[461],smoked beef.
[474],soufflée.
[475],sweet.
[456],tomato.
[457],tomato à la provençale.
[471],à la Vanderbilt.
[404],Poached eggs.
[405],Scrambled eggs.
[406],asparagus-tops.
[409],à la chicorée.
[408],smoked beef.
[407],truffles.

FISH.

[341],Bass à la bordelaise.
[343],à la chambord.
[342],with white wine.
[336],Bluefish à l’icarienne.
[337],à l’italienne.
[338],à la vénitienne.
[340],Bouille-à-baisse à la marseillaise.
[301],Breaded fish; how to prepare.
[391],Canapé Lorenzo.
[377],Clams à la marinière.
[300],how to serve.
[376],stuffed.
[389],soft shelled à la Merrill.
[390],soft shelled à la Newburg.
[352],Codfish, boiled, oyster sauce.
[345],bonne femme.
[346],picked-up.
[349],tongues, beurre noir.
[350],tongues, fried.
[348],tongues, how to blanch.
[351],tongues, à la poulette.
[373],Crabs à l’anglaise.
[370],deviled.
[371],à la St. Jean.
[372],à la St. Laurent.
[369],soft-shelled, broiled.
[368],soft-shelled, fried.
[332],Eels, en matelote.
[334],Eels, en matelote normande.
[333],Eels, en matelote à la parisienne.
[335],how to blanch.
[347],Fish balls.
[347],à la Mrs. Harrison.
[398],Frogs, broiled.
[401],à l’espagnole.
[400],fried.
[399],à la poulette.
[309],Halibut, boiled.
[310],steaks, maître d’hôtel.
[357],Lobster à l’américaine.
[360],à la bordelaise.
[361],en brochette au petit salé.
[364],broiled.
[363],broiled, ravigote sauce.
[362],en chevreuse.
[365],croquettes.
[366],cutlets, Victoria.
[358],au curry.
[359],à la Newburg.
[1358],à la Rushmore.
[367],stuffed.
[329],Mackerel, broiled, maître d’hôtel.
[331],aux fines herbes.
[330],en papillotes.
[378],Mussels à la marinière.
[379],à la poulette.
[388],Oysters à la Baltimore.
[385],en brochette au petit salé.
[382],broiled.
[299],à l’Alexandre Dumas.
[380],fried.
[386],à la mali.
[384],à la Pompadour.
[383],à la poulette.
[298],how to serve.
[381],à la Villeroi.
[1367],à la Arthur Sullivan.
[375],Oyster-crabs fried.
[374],à la poulette.
[387],Oyster patties.
[304],Salmon, Colbert.
[364],croquettes.
[306],à la génoise.
[303],oyster sauce.
[302],Salmon, en papillotes.
[305],à la régence.
[307],rolled à l’irlandaise.
[308],tails, broiled.
[344],Salt Cod à la biscaënne.
[403],Sardines on toast.
[392],Scallops, brestoise.
[326],Shad, maître d’hôtel.
[327],with sorrel.
[328],vert-pré.
[402],roe, with bacon.
[339],Sheep’s-head à la créole.
[325],Skate au naturel.
[353],Smelts à la béarnaise.
[356],au gratin.
[355],stuffed.
[354],à la toulouse.
[1393],à la Van Volkenburgh.
[393],Snails à la bourguignonne.
[394],à l’italienne.
[395],à la provençale.
[324],Sole, diéppoise.
[322],fillets, Joinville.
[323],fine herbs.
[320],fried, sauce Colbert.
[319],au gratin.
[317],à l’hollandaise.
[321],à la Horly.
[318],normande.
[396],Terrapin à la Baltimore.
[397],à la Maryland.
[397],à la Newburg.
[312],Trout à la Cambacères.
[313],à la Chambord.
[315],with fine herbs.
[314],maître d’hôtel.
[316],en papillotes.
[311],shrimp sauce.

FORCEMEATS.

[229],Forcemeat, American.
[226],chicken.
[225],chicken à la crême.
[224],clam.
[223],crab.
[221],godiveau.
[222],lobster.
[228],partridge.
[227],quenelles of fish.
[220],sausage.
[218],Fumet of game.
[1372],Frogs’ legs à la Merrill.

GAME.

[891],Antelope chops, port-wine sauce.
[890],steak, Russian sauce.
[832],Canapés for roast game.
[875],Canvas-back ducks broiled.
[874],roasted.
[833],Croquettes à la Périgueux.
[839],Doe-birds, broiled.
[841],roasted à l’africaine.
[840],à l’américaine.
[838],plain.
[842],salmi à la gastronome.
[1369],Game pie à la Levi P. Morton.
[894],Gibelotte of hare.
[854],Grouse, broiled with bacon.
[1390],à la Pomeroy.
[852],roasted, plain.
[853],à la Sam Ward.
[855],salmi à la parisienne.
[856],à la Walter Scott.
[857],à la florentin.
[858],suprême à la Richelieu.
[895],Hare fillets, poivrade sauce.
[893],civet à la française.
[892],roasted plain.
[845],Partridge, braised with cabbage.
[847],braised with celery sauce.
[844],broiled à l’américaine.
[843],roasted, bread sauce.
[849],chartreuse of.
[848],sauté à la chasseur.
[846],à la financière.
[851],suprême à la Godard.
[850],Périgueux.
[866],Plovers, broiled.
[865],roasted plain.
[867],salmi, maison d’or.
[863],Ptarmigan, broiled.
[862],roasted plain.
[864],salmi à la chasseur.
[836],Quails, braised, celery sauce.
[835],broiled with bacon.
[837],à la financière.
[834],roasted plain.
[876],Red-head ducks, broiled.
[876],roasted plain.
[877],Reed-birds.
[869],Snipe, broiled.
[868],roasted plain.
[870],salmi à la moderne.
[860],Teal duck broiled.
[861],salmi à la régence.
[859],duck, roasted plain.
[878],Venison, saddle, currant jelly.
[885],chops, purée of chestnuts.
[887],civet à la française.
[886],civet, poivrade sauce.
[888],civet à la parisienne.
[889],pie à l’américaine.
[879],steak broiled.
[881],Colbert sauce.
[884],currant jelly.
[880],Londonderry sauce.
[883],mashed potatoes.
[882],purée of chestnuts.
[872],Woodcock broiled.
[871],roasted plain.
[873],salmi à la chasseur.

GARNISHINGS.

[254],Bouquet, how to prepare.
[143],Fine herbs cooked.
[144],raw.
[231],Garnishing Bayard.
[243],bordelaise.
[242],cêpes.
[232],chipolata.
[247],à l’écarlate.
[246],financière.
[238],Godard.
[241],gourmets.
[237],grecque.
[244],marrow.
[251],milanaise.
[249],Montebello.
[230],mushrooms.
[175½],normande.
[240],parisienne.
[245],à la Patti.
[235],régence.
[253],Robinson.
[252],rouennaise.
[236],St. Nazaire.
[248],Stanley.
[250],soubise.
[239],tortue.
[234],valencienne.
[233],Vanderbilt.

HORS D’OEUVRES.

[285],Anchovies, Norwegian.
[284],in oil.
[280],on toast.
[270],Bouchées à la reine.
[269],Canapé Madison.
[281],Caviare on toast.
[291],Celery, frizzled.
[290],in glass.
[271],Coquilles of chicken à l’anglaise.
[272],of oysters au gratin.
[268],Cromesquis aux truffes.
[276],Croquettes, chicken, with truffles.
[278],foie-gras.
[277],of game.
[279],of macaroni.
[264],Croustades à la régence.
[265],de riz à la Victoria.
[289],Cucumbers.
[274],Lamb sweetbreads en caisses.
[287],Mortadella.
[275],Oysters en petites caisses.
[273],in shells à l’anglaise.
[266],Patties à l’anglaise.
[267],ortolans.
[292],Radishes, how to prepare.
[293],remarks on.
[257],Salpicon au chasseur.
[256],à la financière.
[258],of lobsters, shrimps, &c.
[259],montglas.
[255],royale.
[260],sauce madère.
[283],Sardines in oil.
[286],Sausage de Lyons.
[261],Timbales à l’écossaise.
[262],de nouilles à la génoise.
[263],à la Schultze.
[282],Tunny-fish, pickled.
[288],Tomatoes, side dish.
[294],Welsh rarebit.
[297],au gratin.
[296],gherkin-buck.
[295],golden buck.

LAMB.

[675],Ballotin of lamb, with peas.
[702],Breast, jardinière.
[674],Brochette à la Dumas.
[681],Chops à la Signora.
[682],à la Robinson.
[683],maison d’or.
[684],clichy.
[685],maintenon.
[686],Villeroi.
[687],Masséna.
[679],Croquettes à la Patti.
[680],Croustades of kidneys with mushrooms.
[676],Curry of lamb, asparagus-tops.
[678],à la créole.
[677],à l’indienne.
[690],Epigrammes of lamb à la chicorée.
[691],à la louisiannaise.
[689],à la macédoine.
[692],à la soubise.
[672],Fries à la diable.
[673],Fries, tomato sauce.
[701],Haricot of lamb à la Providence.
[700],Hashed lamb à la polonaise.
[713],Kidneys, with bacon.
[714],with cêpes.
[712],Colbert sauce.
[715],deviled.
[585],Loin of lamb, roasted.
[688],Minced lamb à l’anglaise.
[1360],Mignons of lamb, sauce béarnaise.
[693],Shoulder of lamb à l’africaine.
[699],à la flamande.
[696],à la jardinière.
[697],à la macédoine.
[694],à la purée normande.
[698],à la rouennaise.
[695],stuffed tomatoes.
[1361],Spring lamb, roasted.
[716],Lamb steak, purée of peas.
[717],sauce piquante.
[718],à l’américaine.
[705],Stewed lamb, Lima beans.
[709],string beans.
[711],à la créole.
[707],aux flageolets.
[704],à la française.
[710],à la louisiannaise.
[703],oyster-plant.
[708],à la parisienne.
[706],with peas.

MUTTON.

[645],Chops à l’africaine.
[643],breaded.
[644],bretonne.
[646],napolitaine.
[642],à la provençale.
[647],soyer with potatoes.
[652],hashed à la zingara.
[653],hashed au gratin.
[661],Kidneys aux petit salé.
[663],sautés à l’italienne.
[662],sauce madère.
[648],Leg, roasted plain.
[648],à la portugaise.
[649],à la Condé.
[650],bretonne.
[651],caper sauce.
[585],Loin, roasted.
[665],Saddle of mutton, Colbert.
[666],currant jelly.
[670],duchesse.
[668],Londonderry sauce.
[667],sauce poivrade.
[671],with potatoes.
[664],roasted plain.
[669],à la Sévigné.
[654],Sheep’s feet à la poulette.
[655],Stewed Mutton, fermière.
[660],Stew, Irish.
[657],marseillaise.
[658],portugaise.
[659],with potatoes.
[656],Solferino.

PORK.

[754],Bacon, broiled.
[719],Black sausages, mashed potatoes.
[721],Ham, boiled plain.
[753],broiled and fried.
[722],for family use.
[723],roasted, champagne sauce.
[724],roasted, corn à la crême.
[725],roasted, with spinach.
[726],Pig’s cheek, with spinach.
[734],Pigs’ feet, boned.
[730],à la Boston.
[729],sauce piquante.
[731],à la poulette.
[728],sauce Robert.
[727],St. Hubert.
[733],stuffed, madeira sauce.
[732],stuffed, Périgueux.
[742],Pork Andouillettes.
[748],Pork chops, apple sauce.
[744],broiled.
[747],à la diable.
[743],plain.
[745],sauce piquante.
[749],purée of peas.
[750],purée of potatoes.
[746],sauce Robert.
[752],Pork and beans.
[751],roasted.
[741],tenderloin.
[736],Sausages à l’anglaise.
[738],à la bourguignonne.
[739],with cabbage.
[740],à la gastronome.
[737],à l’italienne.
[735],with white wine.
[720],Suckling pig, apple sauce.

POULTRY.

[785],Chicken à la Maryland.
[784],with rice.
[781],fricassé à l’américaine.
[780],à la reine.
[779],boiled à la Providence.
[756],broiled with bacon.
[764],cromesquis à la Richelieu.
[765],à la reine.
[760],croquettes à l’écarlate.
[761],à la Périgourdin.
[759],à la Périgueux.
[758],à la reine.
[762],croustade à la Dreux.
[763],of livers au madère.
[794],curry à la créole.
[793],à l’espagnole.
[792],à l’indienne.
[766],legs à la diable.
[769],livers, with bacon.
[770],à l’italienne.
[767],au madère.
[768],with mushrooms.
[783],pillau à la créole.
[782],à la turque.
[757],pot-pie.
[755],roasted plain.
[778],sauté à la bohémienne.
[776],à la bordelaise.
[775],à la chasseur.
[1362],à la Ch. C. Delmonico.
[772],à l’hongroise.
[771],à la marengo.
[773],à la parmentier.
[777],à la régence.
[774],with tarragon.
[1363],à la Ranhofer.
[787],suprême à la Bayard.
[789],à la Patti.
[788],à la reine.
[790],à la Rothschild.
[786],à la toulouse.
[823],Duck à l’Américaine.
[824],roasted, apple sauce.
[825],à la rouennaise.
[826],salmi à l’américaine.
[829],à la bourgeoise.
[828],à la chasseur.
[831],à la maréchale.
[830],à la montglas.
[827],with olives.
[808],Goose, stuffed with chestnuts.
[815],Pigeon cutlets à la Victoria.
[820],Squabs à l’américaine.
[818],ballotin à l’italienne.
[817],broiled with bacon.
[821],à la chipolata.
[822],en compote.
[819],en crapaudine.
[816],roasted, plain.
[809],Timbale of foies-gras, Lagardère.
[791],Turban of chicken à la Cleveland.
[795],Turkey à l’anglaise.
[799],boiled à la Baltimore.
[796],celery sauce.
[793],egg sauce.
[797],oyster sauce.
[766],Turkey legs à la diable.
[800],Turkey roasted and stuffed.
[800],roasted plain.
[813],boned, à la prosperity of America.
[814],jelly, for boned turkey.
[806],Turkey breast à la chipolata.
[807],breast à la Robinson.
[802],hashed à la béchamel.
[805],hashed en bordure.
[804],hashed à la crême.
[803],hashed à la polonaise.
[801],hashed à la royale.
[810],Vol-au-vent à la financière.
[812],à la reine.
[811],à la toulouse.

SALADS.

[1037],Anchovy.
[1038],Barbe de Capucine.
[1039],Beef.
[1040],Cauliflower.
[1041],Celery.
[1042],mayonnaise.
[1043],Chapon for salad.
[1044],Chicken.
[1046],Chicory au chapon.
[1045],plain.
[1047],Crab.
[1050],Dandelion and beet-root.
[1051],à la Contoise.
[1049],with eggs.
[1048],plain.
[1053],Doucette with beet-roots.
[1054],with eggs.
[1052],plain.
[1055],Escarole.
[1074],Herring.
[1036],Italienne.
[1075],Japanese.
[1056],Lamb-tongue.
[1059],Lettuce and cream.
[1058],and eggs.
[1057],plain.
[1060],and tomatoes.
[1061],Lobster.
[1062],à la Plummer.
[1368],à la Boardman.
[1063],Macédoine.
[1073],Potato.
[1064],Romaine.
[1065],Russian.
[1066],Salmon.
[1067],Shrimp.
[1068],String-bean.
[1069],Suédoise.
[1070],Tomato, French dressing.
[1071],mayonnaise.
[1072],Watercress.

SAUCES.

[146],Butter, anchovy.
[150],crawfish.
[148],horseradish.
[149],lobster.
[145],maître d’hôtel.
[147],ravigote.
[210],Sauce allemande.
[163],anchovy.
[168],apple.
[182],à l’aurore.
[166],béarnaise.
[154],béchamel.
[186],bordelaise.
[162],bread.
[159],black butter.
[157],drawn butter.
[155],melted butter.
[156],nut-brown butter.
[651],caper.
[200],celery.
[212],Chambord.
[204],champagne.
[197],chasseur.
[190],Colbert.
[199],crapaudine.
[181],cream.
[185],demi-glace.
[198],diable.
[183],duchesse.
[189],duxelle.
[161],egg.
[151],espagnole.
[187],génoise.
[170],green.
[196],hachée.
[160],hollandaise.
[164],horseradish.
[174],Indian.
[188],Italian.
[158],lobster.
[185],madeira.
[177],maître d’hôtel, liée.
[180],matelote.
[206],mayonnaise.
[169],mint.
[213],montglas.
[202],mustard.
[195],napolitaine.
[175],normande.
[173],oyster.
[165],percillade.
[191],Périgueux.
[203],piquante.
[194],poivrade.
[598],poulette.
[184],princesse.
[209],remoulade.
[192],Robert.
[211],Russian.
[193],salmi.
[178],shrimp.
[171],suprême.
[172],tarragon.
[207],tartare.
[205],tomato.
[176],toulouse.
[167],trianon.
[152],velouté.
[179],vénitienne.
[208],Victoria.
[153],Villeroi.
[201],vinaigrette.

SOUPS.

[5],Beef à l’anglaise.
[6],à l’écossaise.
[8],Bisque of clams.
[9],of crabs.
[10],of lobster.
[1],Bouille-à-baisse.
[2],Brunoise.
[3],with rice.
[4],with sorrel.
[7],Busecca.
[65],Chicken à la créole.
[64],à l’hollandaise.
[68],with leeks.
[67],l’okra.
[63],à la piémontaise.
[66],à la portugaise.
[62],à la Richmond.
[69],à la turque.
[14],Chiffonade.
[132],for soups.
[13],Chowder, clam.
[12],fish.
[116],Consommé à l’africaine.
[117],à l’andalouse.
[119],à l’anglaise.
[118],célestine.
[128],châtelaine.
[120],Colbert.
[108],Deslignac.
[110],d’Orleans.
[114],Douglas.
[101],Dubourg.
[125],duchesse.
[112],Garibaldi.
[111],impérial.
[102],Masséna.
[127],napolitaine.
[103],aux pâtes.
[126],Patti.
[113],princesse.
[109],printanier.
[121],printanier Colbert.
[124],printanier royale.
[100],pure.
[129],aux quenelles.
[123],Rachel.
[115],renaissance.
[107],royale.
[104],semoule, or tapioca.
[105],semoule à la crême.
[106],Sévigné.
[122],suédoise.
[84],Cream à l’allemande.
[72],of artichokes.
[70],of asparagus.
[77],of barley.
[73],of cauliflower.
[71],of celery.
[86],of celery à l’espagnole.
[82],of chicken.
[83],of game.
[88],of lentils à la majordomo.
[87],of lettuce.
[75],of Lima beans.
[74],Palestine.
[76],of dried peas.
[78],of rice.
[79],of sorrel.
[81],of sorrel, fermière.
[80],of sorrel with rice.
[85],of turnips.
[11],Croûte-au-pot.
[134],Croûtons soufflées.
[133],for soup.
[25],Frogs à l’espagnole.
[22],Giblets à l’anglaise.
[21],with barley.
[20],à l’écossaise.
[19],with rice.
[16],Green turtle.
[18],clear.
[15],how to prepare.
[24],Gumbo of crabs.
[23],Gumbo with frogs.
[28],Jardinière.
[27],Julienne.
[36],Menestra.
[32],Mikado.
[17],Mock turtle.
[30],Mutton with barley.
[31],à l’écossaise.
[34],Mulligatawney.
[45],à la Delmonico.
[37],Napolitaine.
[130],Onion.
[40],Ox-tail à l’anglaise.
[38],with barley.
[39],à l’écossaise.
[26],Oyster.
[53],Paysanne.
[54],Pot-au-feu.
[52],Printanier chasseur.
[51],grenat.
[93],Potage à la diplomate.
[96],à la Dorsay.
[95],à la McDonald.
[98],of rice à la maintenon.
[97],à la Montmorency.
[94],à la windsor.
[45],Purée bretonne.
[91],of chestnuts à la jardinière.
[48],Condé.
[47],Crécy.
[46],faubonne.
[49],of green peas.
[43],Jackson.
[50],Mongole.
[44],parmentier.
[89],of partridge à la Destaing.
[90],à la gentilhomme.
[92],soubise with white beans.
[131],of chestnuts.
[55],Russe.
[29],Shin of beef, liée.
[41],Sorrel, asparagus-tops.
[42],with rice.
[56],Spaghetti with tomatoes.
[61],Terrapin.
[60],how to prepare.
[58],Tomatoes à l’andalouse.
[57],with rice.
[59],with sago.
[33],Westmoreland.
[99],White broth.

STOCKS.

[217],Chicken essence.
[216],Clear gravy.
[142],Court bouillon.
[215],Duxelle.
[214],Fish broth.
[219],Game.
[139],Marinade, cooked.
[140],raw.
[137],white.
[141],Meat-glaze.
[138],Mirepoix.
[136],Roux, brown.
[135],white.

VEAL.

[549],Blanquette of veal.
[553],à l’ancienne.
[552],with nouilles.
[550],à la reine.
[551],with peas.
[591],Braised noix of veal en daube.
[590],à la Providence.
[596],Breast of veal à la milanaise.
[554],Brisotin of veal.
[555],à l’écarlate.
[556],nantaise.
[557],Calf’s brain, black butter.
[559],fried, tartare sauce.
[558],à la vinaigrette.
[638],Calf’s head à la Cavour.
[637],head plain.
[639],à la poulette.
[641],en tortue.
[640],à la vinaigrette.
[583],Calf’s liver, braised, bourgeoise.
[584],broiled with bacon.
[582],sauté à l’alsacienne.
[580],à l’italienne.
[581],à la provençale.
[597],Calf’s feet, naturel.
[599],sauce piquante.
[598],à la poulette.
[600],sauce remoulade.
[567],Curry of veal à l’indienne.
[562],Cutlets à la maréchale.
[563],à la milanaise.
[560],à la Pagasqui.
[566],en papillotes.
[565],à la Philadelphia.
[561],à la St. Cloud.
[563],breaded, tomato sauce.
[564],broiled.
[569],Escalops of veal à la duxelle.
[571],à la chicorée.
[572],à l’italienne.
[568],plain.
[573],à la provençale.
[574],à la Richelieu.
[570],with stuffed peppers.
[579],Fricandeau à la morlaisienne.
[577],with sorrel.
[578],with spinach.
[589],Grenadins of veal à l’africaine.
[587],à la chipolata.
[586],purée of peas.
[588],à la Sévigné.
[585],Loin of veal, roasted.
[576],Minced veal à la biscaënne.
[575],à la Catalan.
[595],Panpiette of veal à la duxelle.
[594],purée of chestnuts.
[593],à l’écarlate.
[592],à la faubonne.
[601],Sweetbreads, how to blanch.
[610],à la béarnaise.
[602],braised.
[616],à la Catalan.
[611],aux cêpes.
[617],à la Colbert.
[608],à la duxelle.
[603],à la financière.
[614],à la Godard.
[612],aux gourmets.
[615],à la montglas.
[609],with mushrooms.
[613],à la parisienne.
[618],à la Pompadour.
[605],au salpicon.
[604],with sorrel.
[606],soubise.
[607],with spinach.
[622],coquilles à la cardinal.
[621],à la Dreux.
[623],à la reine.
[620],croquettes with peas.
[619],à la Périgueux.
[629],Stewed veal, bourgeoise.
[632],à la chasseur.
[626],à la grecque.
[624],à la Marengo.
[630],with oyster-plant.
[631],with peas.
[627],à la portugaise.
[625],à la provençale.
[628],à la Solferino.
[636],Tendron of veal à la chipolata.
[635],à la morlaisienne.
[633],à la nantaise.
[634],with sorrel.

VEGETABLES.

[896],Artichokes à la Barigoul.
[898],à la duxelle.
[903],à la florentine.
[899],fried.
[900],with sauce.
[897],stewed.
[901],stuffed.
[902],à la vinaigrette.
[904],Asparagus, sauce hollandaise.
[906],à la tessinoise.
[905],à la vinaigrette.
[1375],canned.
[966],Barley fritters.
[950],Beans panachées.
[910],Beet-roots, boiled plain.
[911],sautées au beurre.
[912],à la crême.
[922],Brussels sprouts au beurre.
[923],à la crême.
[917],Cabbage, blanched.
[918],with cream.
[920],for garnishing.
[921],and pork.
[919],stuffed.
[931],Cardons à la moëlle.
[927],Carrots and cream.
[925],Cauliflower with butter.
[926],au gratin.
[928],Celery à la bonne femme.
[929],with cream.
[930],à la moëlle de bœuf.
[932],Chicory, cream sauce.
[934],for garnishing.
[933],with gravy.
[962],Corn, boiled.
[964],sauté au beurre.
[963],à la crême.
[965],fritters.
[1375],canned.
[936],Cucumbers à la béchamel.
[938],for garnishing.
[936],à la poulette.
[937],stuffed.
[908],Egg-plant, broiled.
[907],fried.
[909],stuffed.
[1365],Flageolets sautés au beurre.
[976],Green peas à l’ancienne mode.
[978],à l’anglaise.
[981],with bacon.
[979],à la bourgeoise.
[980],with cream.
[977],à la française.
[1034],Hominy, boiled.
[1035],fried.
[1033],Jardinière.
[952],Lima beans.
[1375],canned.
[954],Macaroni à la crême.
[955],au gratin.
[956],à l’italienne.
[958],à la milanaise.
[957],à la napolitaine.
[1032],Macédoine of vegetables.
[913],Mushrooms à la bordelaise.
[916],broiled on toast.
[915],sautés à la crême.
[914],on toast.
[1030],Okras, boiled.
[1031],sautés à la créole.
[968],Onions, with cream.
[969],fried.
[972],for garnishing.
[971],minced.
[970],stuffed.
[1021],Oyster-plant, fried.
[1019],à la poulette.
[1018],sautés au beurre.
[1020],à la crême.
[1382],Peas, canned.
[988],Potatoes à l’anglaise.
[987],à l’anglaise à crû.
[989],with bacon.
[996],balls.
[1001],bignon.
[982],boiled plain.
[983],broiled.
[1009],château.
[997],croquettes.
[1006],duchesse.
[993],fried.
[1000],gastronome.
[984],génevroise.
[1012],à la Hanna.
[1002],hashed.
[1003],with cream.
[1004],au gratin.
[999],hollandaise.
[990],Italian.
[1013],julienne.
[991],lyonnaise.
[985],maître d’hôtel.
[998],mashed.
[1014],en paille.
[986],parisienne.
[997],quenelles.
[1007],à la rice.
[1011],Saratoga.
[995],sautées.
[995],an beurre.
[1010],soufflées.
[992],stuffed.
[1005],en surprise.
[1008],Windsor.
[951],Red beans à la bourguignonne.
[1015],Rice boiled, plain.
[1016],à la Ristori.
[1017],Risotto à la milanaise.
[1022],Succotash.
[974],Sorrel au gras.
[973],au maigre.
[924],Sourkrout.
[961],Spaghetti, au gratin.
[960],à l’italienne.
[959],à la napolitaine.
[940],Spinach à l’anglaise.
[939],blanched.
[943],with gravy.
[942],maître d’hôtel.
[941],vieille mode.
[944],with sugar.
[948],String beans à l’anglaise.
[947],au blanc.
[945],blanched.
[949],bretonne.
[946],with cream.
[1386],canned.
[953],Stuffed lettuce.
[975],peppers.
[1026],Tomatoes à la Bock.
[1025],broiled.
[1029],à la marseillaise.
[1024],à la reine.
[1028],roasted.
[1027],stewed.
[1023],stuffed.
[1394],with rice à la Watson.
[1384],canned.
[967],Turnips, with gravy.