INDEX

Page
Almond creams,[93]
Altering recipes,[111], [112]
Asparagus, to boil,[66]
Baba,[86]
Small,[87]
Syrup for,[87]
Batter for frying à la Carême,[59]
Batter for frying à la Provençale,[60]
Beef, Bœuf à la jardinière,[74]
Beef, Bœuf au Gratin,[75]
Filet de bœuf Chateaubriand,[49]
Fritadella,[81]
Little breakfast dish of,[78]
Miroton of,[76]
Olives of,[79]
Pseudo-beefsteak,[75]
Ragout of cold,[78]
Salmi of cold,[73]
Simplest way to warm a joint,[77]
To warm over a large piece,[78]
Sirloin, to make two dishes,[49]
Biscuit glacé, à la Charles Dickens,[85]
Biscuit glacé, à la Thackeray,[85]
Blanc for white sauce,[31]
Boiling, asparagus,[66]
Cabbage,[65]
Potatoes,[66]
Peas,[65]
Rules for meat,[65]
Bouchées de dames,[88]
To ice,[89]
Bread,[12]
Baking,[14]
Cause of failure,[15]
Cause of thick crust,[14]
Compressed yeast,[15]
Kneading,[14]
Oven heating,[14]
Remarks,[12]
Rules of time for rising,[14]
To set sponge,[13]
Bread-crumbs for frying,[56]
Bread dough, to keep a day or two,[106]
Bread dough for pie crust,[97]
Soufflée,[20]
Brioche,[18]
Jockey Club, recipe for,[19]
Brioche for summer pastry,[19], [20]
Broiling,[60]
Chickens and birds,[61]
Brown flour,[34]
Sauce,[71]
Butter, maître d'hôtel,[32]
Montpellier,[33]
Ravigotte,[33]
Cabbage, to boil,[65]
Cakes, Baba,[86]
Bouchées de dames,[83]
Savarins,[88]
Candies,[92]
Chocolate creams,[94]
Cream almonds,[93]
Cream walnuts,[93]
Fondant,[92]
Fondant panaché,[93]
Punch drops,[94]
Simple French,[92]
Tutti frutti,[92]
Vanilla almond cream,[92]
Walnut cream,[92]
Celeraic, or turnip-rooted celery,[54]
Celery seed for soup,[106]
Celery cream soup,[68]
Chateaubriand, filet de bœuf,[49]
Chicken,[48]
Broiling,[60]
Cold,[49]
Pie,[38]
Potted,[44]
Roasting,[48]
Use of the feet,[48]
Clinkered fire-bricks,[107]
Cold meat salmi,[73]
Various ways of warming,[72]-[81]
Coloring for candy and icing,[95]
Company to lunch, and nothing in the house,[44]
Cromesquis of cold lamb,[75]
Crumbs for frying,[56]
Cucumber and onion ragout,[102]
Curaçoa, to make,[89]
Curry,[108]
Deviled meats,[80]
Dishes made without meat,[102]
Dripping, to clarify,[59]
Feuilletonage,[23]
Fire-bricks, to remove clinkers from,[107]
To mend,[107]
Flavoring,[70]
Flounders, to bone,[56]
As filet de sole,[56]
Forequarter of mutton,[101]
Frangipane tartlets,[26]
French herbs,[113]
Friandises,[84]
Fritadella of cold meat, twenty recipes in one,[81]
Frying,[55]
Batter à la Carême,[59]
Batter à la Provençale,[60]
Crumbing,[56]
Filet de sole,[56]
Flounders,[56]
Oil for,[58]
Oysters,[57]
Remarks on,[55]
To clarify dripping for,[59]
To test the heat of fat for,[57]
Galantine,[39]
Garlic,[108]
Glaze,[30]
To glaze ham, tongue, etc.,[32]
Gouffé's pot-au-feu,[68]
Rules for ovens,[27]
Gravy,[29]-[63]
Grating nutmegs,[105]
Ham, to boil,[65]
To glaze,[32]
To pot,[43]
Hash,[97]
Heart, beef,[100]
Sheep's,[99]
Iced soufflée,[85]
A la Byron,[84]
Icing,[89]
Ink, to remove from carpets,[107]
Jellied fish or oysters,[41]
Jelly for cold chicken,[47]
Jelly from pork,[31]
Kerosene lamps,[107]
Keeping meat,[106]
Poultry,[107]
Dough,[106]
Kitchen conveniences,[114]
Kreuznach horns,[16]
Kringles,[17]
Lamb, cromesquis of,[75]
Lamps,[107]
Larding needle,[112]
Leg of mutton,[52]
A la Soubise,[52]
Boiled,[52]
Lemons, to keep,[105]
Peels,[106]
Little dinners,[50]
Liver, sheep's,[98]
Luncheons,[35]
Maître d'hôtel butter,[32]
Management in small families,[47]
Maraschino, to make,[90]
Marrow from soup bone,[98]
Mayonnaise, new,[42]
Meat, to keep,[106]
Salad,[52]
Mephistophelian sauce,[81]
Miroton of beef,[76]
Montpellier butter,[33]
Mushroom powder,[29]
Mutton broth,[52]
Forequarter,[101]
Leg,[52]
Neck of mutton,[101]
Noyeau,[90]
Nutmegs, best way to grate,[105]
Omelet, new,[45]
Onion soup, maigre,[103]
Ornamenting meat pies,[37]
Ovens,[14]
Gouffé's rules for heating,[27]
Oysters, to fry,[57]
In jelly,[41]
Ox cheek,[100]
Panaché fondant,[93]
Parsley seed for soup,[106]
Parsley in winter,[113]
Paste, puff,[22]
To handle,[24]
Pastry tablets,[26]
Pâte à la Carême for frying,[59]
Pâte à la Provençale,[60]
Peas, to boil,[66]
Pease soup, maigre,[103]
Pie, bread dough for crust,[97]
Chicken, to eat cold,[38]
Fruit,[24]
English raised,[38]
To "raise" a,[39]
Veal and ham,[38]
Windsor,[36]
Pork for jelly,[31]
Potato salad,[54]
Snow,[45]
Soup, maigre,[103]
To warm over,[46]
Pot-au-feu,[68]
Pot roasts,[99]
Potted meats,[43]
Punch drops,[94]
Ragout of cold meat,[78]
Of cucumber and onion,[102]
Ravigotte,[33]
Remarks, preliminary,[1]-[12]
On boiling,[65]
On bread-making,[12]
On frying,[54]
On kitchen and servants,[114]
On little dinners,[50]
On luncheons,[35]
On maigre dishes,[104]
On management in small families,[47]
On sauces and flavoring,[70]
Remarks on soups,[67]
On table prejudices,[108]
On true economy in buying meat,[99]
On roasting,[62]
Rissolettes,[25]
Rolls,[15]
Roux,[34]
Rusks,[16]
Salad, Celeraic,[54]
Potato,[54]
Cold meat,[52]
Salamander, substitute for,[112]
Sauces,[70]
Flavoring,[70]
Brown or espagnole,[71]
Mephistophelian,[81]
White,[71]
Mayonnaise,[42]
Savarin (cake),[88]
Soufflée bread,[20]
Iced,[85]
A la Byron,[84]
Soup bone,[96]
Soup, celery cream,[68]
Consommé,[68]
Pot-au-feu,[68]
Onion,[103]
Pease,[103]
Potato,[103]
To color,[67]
To clear stock,[66]
Sugar boiling for candy,[91]
Tainted meat, to restore,[107]
To make strong vegetables milder,[106]
Tutti frutti candy,[92]
Vanilla almond cream,[92]
Veal,[53]
Warming over,[72]
What to do with scraps,[45]
Where to buy articles not in general use,[112]
Why meat does not brown in cooking,[62]
Windsor pie,[36]