A guide to modern cookery - A. Escoffier

C.

Cabbages. See also [Chou]
[2101] Cabbage à l’Anglaise, [640]
[2100] Cabbage, braised, [640]
[2103] Cabbage, sou-fassum Provençal, [641]
[2102] Cabbage, stuffed, [640]
[2302] Cabbage, with cheese, [679]
[2104]–6 Cabbages for garnish, [641]
[2095] Cabbages, kinds, [638]
[2098] Cabbages, red, à la Flamande, [639]
[2099] Cabbages, red, marinaded, for Hors-d’œuvres, [640]
[2096] Cabbages, white, [639]
Cabillaud. See also [Morue]
[994] Cabillaud à la Flamande, [336]
[995] Cabillaud à la Portugaise, [337]
[990] Cabillaud bouilli, [335]
[993] Cabillaud Crème Gratin, [336]
[992] Cabillaud, frit, [336]
[991] Cabillaud, grillé, [336]
[1024] Cabillaud, salé, [344]
[1030] Cabillaud, salé à la Hollandaise, [346]
[1024a] Cabillaud, salé à l’Anglaise, [344]
[1031] Cabillaud, salé à l’Indienne, [346]
[2483] Cabinet Pudding, [730]
[787] Cadgerée
of Salmon, [268]
[1886] Cailles à la Dauphine, [595]
[1888] Cailles à la Grecque, [596]
[1892] Cailles à la Normande, [596]
[1899] Cailles à la Turque, [598]
[1916] Cailles à la Vendangeuse, [601]
[1911] Cailles au Château-Yquem, [600]
[1885] Cailles aux Cerises, [595]
[1893] Cailles aux Petits Pois à la Romaine, [597]
[1894] Cailles aux Raisins, [597]
[1910] Cailles, Cécilia, [600]
[1901] Cailles, Chaud-Froid de, en Belle-vue, [599]
[1902] Cailles en Caisses, [599]
[1884] Cailles en Casserole, [595]
[1887] Cailles, Figaro, [596]
[1909] Cailles, Filets de, aux Pommes d’or, [600]
[1903] Cailles glacées au Granité, [599]
[1908] Cailles glacées au Romanée, [600]
[1905] Cailles glacées Carmen, [600]
[1904] Cailles glacées Cerisette, [599]
[1906] Cailles glacées Maryland, [600]
[1907] Cailles glacées Reine Amélie, [600]
[1902] Cailles in cases, [599]
[1890] Cailles Judic, [596]
[1889] Cailles Juliette, [596]
[1891] Cailles Lucullus, [596]
[1912] Cailles, Mandarines de, [601]
[1917] Cailles, Mousses de, [602]
[1913] Cailles Nillson, [601]
[1895] Cailles Richelieu, [597]
[1914] Cailles Richelieu (froides), [601]
[1896] Cailles, Rizotto de, [597]
[1973] Cailles, roast, [613]
[1918] Cailles, Roi de Cailles, [602]
[1897] Cailles sous la Cendre, [598]
[1898] Cailles Souvaroff, [598]
[1900] Cailles, Timbale de, Alexandra, [598]
[1915] Cailles, Timbale Tzarine, [601]
[999] Caisses de Laitances à la Nantua, [338]
[1041] Cakes, fish, [351]
[1290] Calf’s brains à la Beaumont, [429]
[1293] Calf’s brains à la Maréchale, [429]
[1294] Calf’s brains à la Poulette, [430]
[1295] Calf’s brains à la Villeroy, [430]
[1288] Calf’s brains and Amourettes, [428]
[1289] Calf’s brains, cooking of, [428]
[1296] Calf’s brains, Vol au Vent of, [430]
[1291] Calf’s brains, with black butter, [429]
[1292] Calf’s brains, with nut butter, [429]
[1286] Calf’s feet, [428]
[2651] Calf’s foot Jelly, [766]
[1209] Calf’s head, [404]
[856]
][1210] Calf’s head à l’Anglaise, [404]
[1211] Calf’s head à la Financière, [404]
[1214] Calf’s head à l’Huile, [405]
[1212] Calf’s head à la Poulette, [405]
[1214] Calf’s head à la Vinaigrette, [405]
[1213] Calf’s head en Tortue, [405]
[1248] Calf’s liver à l’Anglaise, [418]
[1250] Calf’s liver à l’Espagnole, [418]
[1247] Calf’s liver, braised, à la Bourgeoise, [417]
[1249] Calf’s liver, Brochettes of, [418]
[1252] Calf’s liver, Pain de, [418]
[1251] Calf’s liver, sauté, with fine herbs, [418]
[1287] Calves’ tongues, [428]
[133] Cambridge sauce, [52]
[2313] Camembert, Croquettes of, [681]
[2303] Camembert, frit, [679]
[2305] Canapés à la Cadogan, [680]
[2308] Canapés à l’Écossaise, [680]
[316] Canapés and Toast, [145]
[2306] Canapés des Gourmets, [680]
[2307] Canapés Ivanhoe, [680]
[2304] Canapés or Toasts, [679]
[1936] Canards sauvages, [604]
[2350] Candied fruit, [693]
[1765] Caneton à la Cuiller, [561]
[1768] Caneton, Aiguillettes de, à l’Écarlate
, [562]
[1749] Caneton aux Olives, [556]
[1751] Caneton aux Petits Pois, [556]
[1753] Caneton, Ballotines de, [557]
[1750] Caneton braisé à l’Orange, [556]
[1748] Caneton braisé aux Navets, [555]
[1762] Caneton farci à la Rouennaise, [559]
[1767] Caneton glacé aux Cerises, [561]
[1766] Caneton glacé aux Mandarines, [561]
[1747] Caneton Molière, [555]
[1745] Caneton Nantais à la Choucroûte, [554]
[1752] Caneton, Pâté Chaud de, [557]
[1963] Caneton rôti, [611]
[1754] Caneton Rouennais, [557]
[1964] Caneton Rouennais, [611]
[1761] Caneton Rouennais à la Presse, [559]
[1755] Caneton Rouennais, Aiguillettes de, à la Bigarade, [558]
[1756] Caneton Rouennais, Aiguillettes de, aux Cerises, [558]
[1757] Caneton Rouennais, Aiguillettes aux Truffes, [558]
[1758] Caneton Rouennais, au Champagne, [558]
[1760] Caneton Rouennais au Porto, [559]
[1759] Caneton Rouennais en Chemise, [559]
[1770] Caneton Rouennais, Mousse de, [562]
[1769] Caneton Rouennais, Mousse et Mousseline de, [562]
[1964] Caneton Rouennais rôti, [611]
[1764] Caneton Rouennais, Soufflé de, [560]
[1772] Caneton Rouennais, Terrine de, à la Gelée, [562]
[1763] Caneton, Salmis de, à la Rouennaise, [560]
[1771] Caneton soufflé froid à l’Orange, [562]
[1773] Caneton, Timbale de, à la Voisin, [563]
[1746] Caneton d’Aylesbury poëlé à la Menthe, [555]
[360] Cantaloup Melon, [155]
[68] Caper sauce, [35]
[1659] Capilotade
de volaille, [524]
[1531] Capon with Perles du Périgord, [495]
[1443] Capons for relevés, [473]
[375] Capsicum mild, grilled, [158]
[2197] Capsicum or pimentos, [657]
[2199] Capsicums for garnishing, [658]
[1174] Carbonnades à la Flamande, [389]
[2309] Carcasse de Volaille, [680]
[69] Cardinal sauce, [35]
[2052] Cardons, [630]
[2055] Cardons à la Milanaise, [630]
[2057] Cardons à la Moelle
, [630]
[2054] Cardons à la Mornay, [630]
[2053] Cardons au Parmesan, [630]
[2058] Cardons, Cœurs de, aux fines herbes, [631]
[2056] Cardons, with various sauces, [630]
[325] Carolines, various, [147]
[757] Carp, [261]
[996] Carp, milt of, [337]
[997] Carp à la Meunière, [337]
[998] Carp, Barquettes de, à la Florentine, [337]
[999] Carp, Caisses à la Nantua, [338]
[2060] Carottes à la Crème, [631]
[2061] Carottes à la Vichy, [631]
[2063] Carottes, Flan aux, [632]
[2059] Carottes glacées pour Garnitures, [631]
[630] Carottes, Purée de, [225]
[2062] Carottes, Purée de, [631]
[631] Carottes, Purée de, with Tapioca, [226]
[674] Carottes, Velouté of, [238]
[2108] Cauliflower, [642]. See also [Chou-fleur]
[1363] Carré d’Agneau à la Boulangère, [450]
[1368] Carré à la Toscane, [451]
[1361] Carré Beaucaire, [450]
[1362] Carré en Cocotte à la Bonne-Femme, [450]
[1364] Carré grillé, [450]
[1365] Carré Mireille, [451]
[1366] Carré printanier, [451]
[1367] Carré Soubise, [451]
[211] Carrot Royale, [88]
[1344] Cassoulet, [444]
[2920] Castries, Pudding de, [811]
[326] Caviare and blinis, [147]
[282] Caviare butter, [139]
[294] Caviare cream, [141]
[341] Caviare Duchesses, [151]
[364] Caviare, natives with, [155]
[318] Caviare toast, [146]
[327] Céleri à la Bonne-Femme, [148]
[328] Céleri à la Grecque, [148]
[700] Céleri, cream of, [245]
[2064] Céleri for braising, [632]
[2066] Céleri, Purée de, [632]
[1987] Céleri salad, [617]
[114] Céleri sauce, [46]
[2065] Céleri, various preparations, [632]
[329] Celeriac
, [148]
[857]
][632] Céleri-rave, Purée de, [226]
[2067] Céleri-rave, [633]
[1988] Céleri salad, [617]
Celery
. See [Céleri]
[2606] Célestine omelet, [754]
[2068] Cèpes à la Bordelaise, [633]
[2069] Cèpes à la Crème, [633]
[2070] Cèpes à la Provençale, [633]
[2071] Cèpes à la Rossini, [633]
[329a] Cèpes, marinaded, [148]
Cerises. See [Cherries]
[1290] Cervelle à la Beaumont, [429]
[1293] Cervelle à la Maréchale, [429]
[1294] Cervelle à la Poulette, [430]
[1295] Cervelle à la Villeroy, [430]
[1291] Cervelle au Beurre noir, [429]
[1292] Cervelle au Beurre noisette, [429]
[1296] Cervelle, Vol au Vent de, [430]
[2072] Champignons à la Crème, [634]
[2075] Champignons farcis, [634]
[2076] Champignons, Flan grillé aux, [634]
[2074] Champignons grillés, [634]
[2079] Champignons, Purée of, [635]
[2073] Champignons sautés, [634]
[2310] Champignons sous Cloche, [680]
[2077] Champignons, Tartelettes de, grillés, [635]
[2078] Champignons turned and grooved for garnishing, [635]
[1531] Chapon fin aux Perles du Périgord, [495]
[1034] Char, [347]
[1035] Char, potted, [347]
[2631] Charlotte à la Chantilly, [761]
[2629] Charlotte à l’Arlequine, [761]
[2436] Charlotte, apple, [720]
[2592] Charlotte, apple, [751]
[2630] Charlotte Carmen, [761]
[2437] Charlotte de Pommes Emile Giret, [720]
[2633] Charlotte Montreuil, [762]
[2634] Charlotte Opéra, [762]
[2635] Charlotte Plombière, [762]
[2636] Charlotte Renaissance, [762]
[2637] Charlotte Russe, [762]
Charlottes, Recipes for, [720]–22, [761]–63
[2438] Charlottes, various, [721]
[1220] Chartreuse de Ris de Veau, [408]
[33] Chasseur sauce (Escoffier), [25]
[140a] Châteaubriand butter, [54]
[71] Châteaubriand sauce, [35]
[1076] Châteaubriand steak, [362]
[1692] Chaud-Froid de Poularde à la Gounod, [533]
[1693] Chaud-Froid de Poularde à la Rossini, [534]
[1691] Chaud-Froid, Félix Faure, [533]
[74] Chaud-Froid sauce à l’Aurore, [36]
[75] Chaud-Froid sauce au Vert-Pré, [36]
[34] Chaud-Froid sauce, brown, [25]
[76] Chaud-Froid sauce, lenten, [36]
[73] Chaud-Froid sauce, ordinary, [36]
[35] Chaud-Froid sauce, varieties of, [26]
[72] Chaud-Froid sauce, white, [35]
[2313] Cheese, Camembert, Croquettes, [681]
[2303] Cheese, Camembert, fried, [679]
[2322] Cheese Parmesan, Paillettes au, [683]
[2324] Cheese pudding au Pain, [683]
[329b] Cherries à l’Allemande, [148]
[2671] Cherries à la Dubarry, [773]
[2567] Cherries à la Valéria, [747]
[2566] Cherries, Jubilee, [747]
[2672] Cherries with claret, [773]
[2568] Cherry flawn, meringued, [747]
[2764] Cherry ice, [793]
[2957] Cherry jam, [822]
[77] Cherry sauce (Escoffier), [37]
[2415] Cherry sauce, [714]
[2613] Cherry sauce, [757]
[2526] Cherry soufflé, [739]
[742] Cherry soup, [256]
[2939] Cherry water, [817]
[177] Chervil, [73]
[701] Chervil, bulbous, cream of, [246]
[2451] Chestnut Croquettes, [723]
[2510] Chestnut pudding, souffléd, [737]
[2172] Chestnuts, [652]
[2174] Chestnuts, braised and glazed, [653]
[2175] Chestnuts, Purée of, [653]
[2173] Chestnuts, stewed, [652]
[1941] Chevaliers, divers, [604]
[1982] Chevaliers, divers, rôtis, [615]
[1808] Chevreuil, Civet de, [571]
[168] Chevreuil cooked, Marinade for, [67]
[1801] Chevreuil, Côtelettes de, Conti, [570]
[1802] Chevreuil, Côtelettes de, Diane, [570]
[1800] Chevreuil, Noisettes de, [570]
[1803] Chevreuil, Noisette de, au Genièvre, [570]
[1804] Chevreuil, Noisettes de, Romanoff, [571]
[1805] Chevreuil, Noisettes de, Valencia, [571]
[1806] Chevreuil, Noisettes de, Villeneuve, [571]
[1807] Chevreuil, Noisettes de, Walkyrie, [571]
[169] Chevreuil, raw marinade for, [67]
[1954] Chevreuil, roasts, [608]–609
[57] Chevreuil sauce, [32]
[1791] Chevreuil, Selle de, [568]
[1793] Chevreuil, Selle de, à la Baden-Baden, [568]
[1797] Chevreuil, Selle de, à la Beaujeu, [569]
[1796] Chevreuil, Selle de, à la Créole, [569]
[1795] Chevreuil, Selle de, à la Cumberland, [569]
[1792] Chevreuil, Selle de, à l’Allemande, [568]
[1798] Chevreuil, Selle de, au Genièvre, [569]
[1794] Chevreuil, Selle de, aux Cerises, [569]
[1799] Chevreuil, Selle de, avec sauces diverses, [570]
[2500] Chevreuse pudding, [734]
Chicken. See also [Poulet] and [Volaille].
[858]
][1957] Chicken à la Reine, [610]
[1583] Chicken, Ailerons of, [507]
[159] Chicken, Aspic, [61]
[3] Chicken, Consommé, [6]
[1582] Chicken, Côtelettes, [507]
[299] Chicken, cream, [141]
[1664a] Chicken, Croquettes and cutlets, [526]
[1580] Chicken fillets, [507]
[195] Chicken forcemeat fine, [79]
[200] Chicken forcemeat for Galantine, [81]
[193] Chicken forcemeat with panada and butter, [78]
[194] Chicken forcemeat with panada and cream, [79]
[1665] Chicken livers, Brochettes of, [527]
[1666] Chicken livers and kidneys sautés, [527]
[1660] Chicken pie, [524]
[1714a] Chicken pie, [542]
[208] Chicken Royale, [87]
[1713] Chicken salad, [541]
[1581] Chicken, Suprêmes of, [507]
Chicken Turbot. See [Turbotin]
Chickens, Spring. See [Poulet de Grains]
Chicks, [521]
[2089] Chicorée à la Crème, [637]
[2093] Chicorée à la Flamande, [638]
[702] Chicorée, cream of, [246]
Chicorée, Belgian. See [Endive]
[2094] Chicorée, Brussels, [638]
[2090] Chicorée, Pain de, [637]
[2091] Chicorée, Purée de, [637]
[2092] Chicorée, Soufflé de, [638]
[2088] Chicory, [637]
[215] Chiffonade, [89]
[2217] Chipped potatoes, [661]
[140] Chivry, butter, [54]
[37] Chivry, sauce, [37]
[2752] Chocolate, ice-cream, [791]
[2407] Chocolate, sauce, [713]
[185] Chopped onion, [76]
[64] Choron sauce, [34]
Chou. See also [Cabbage]
[2101] Chou à l’Anglaise, [640]
[2102] Chou farci, [640]
[2120] Chou marin, [643]
[2109] Chou-fleur à la Crème, [642]
[2114] Chou-fleur à la Dubarry, [643]
[2111] Chou-fleur à la Milanaise, [642]
[2112] Chou-fleur à la Polonaise, [642]
[2110] Chou-fleur au Gratin, [642]
[634] Chou-fleur, Purée de, [226]
[2114] Chou-fleur, Purée de, [643]
[1989] Chou-fleur salad, [617]
[2113] Chou-fleur with various sauces, [642]
[2107] Chou frisé, [641]
[2302] Choux au Fromage, [679]
[2116] Choux de Bruxelles à la Crème, [643]
[2115] Choux de Bruxelles à l’Anglaise, [643]
[2118] Choux de Bruxelles au Beurre, [643]
[633] Choux de Bruxelles, Purée de, [226]
[2119] Choux de Bruxelles, Purée de, [643]
[2117] Choux de Bruxelles sautés, [643]
[2107] Choux de Printemps, [641]
[2098] Choux rouges à la Flamande, [639]
[2087] Chow-chow, [637]
Christmas dinner, menus for, [842]
, [847]–48
[320] City toast, [146]
[2951] Claret cup, [819]
Clarification of Aspic, [60]
Clarification of fish Consommé, [6]
Clarification of game Consommé, [7]
Clarifications, remarks upon, [5]
[175] Clarified butter, [72]
[237] Clear soups, [98]
Coating with egg and breadcrumb. See [Anglaise]
[1661] Cocks’ combs and kidneys, [525]
[1662] Cocks’ combs à la Grecque, [525]
[1664] Cocks’ kidneys, stuffed for cold Entrées, Garnitures, etc., [526]
Cod. See [Cabillaud]
Cod salted. See [Cabillaud salé]
[2058] Cœur de Cardon aux fines herbes, [631]
[2029] Cœurs d’Artichauts à la Clamart, [624]
[2751] Coffee ice-cream, [791]
[2936] Coffee, iced, [816]
[141] Colbert butter, [54]
Cold eggs. See [Eggs, cold]
[2343] Colouring matter, vegetable, [689]
Compound butters, [48]–58
Compound sauces, the small, [24]–47
[2122] Concombres à la Crème, [644]
[330] Concombres farcis, [149]
[2124], [2125] Concombres
farcis, [644]
[2123] Concombres glacés, [644]
[676] Concombres, Velouté of, [238]
[2311] Condés au Fromage, [681]
[174b] Condiments and seasoning, [71]
[543] Consommé à la Bohémienne, [199]
[565] Consommé à l’Écossaise
, [205]
[618] Consommé à l’Essence de Cailles, [223]
[619] Consommé à l’Essence de Céleri, [223]
[620] Consommé à l’Essence de Morilles, [223]
[621] Consommé à l’Essence de Truffe, [224]
[566a] Consommé à la Fermière, [205]
[574] Consommé à l’Indienne, [208]
[575] Consommé à l’Infante, [208]
[625] Consommé à la Madrilène, [224]
[584] Consommé à la Milanaise, [210]
[589] Consommé à la Moscovite, [212]
[626] Consommé à la Portugaise, [224]
[539] Consommé Alexandra, [198]
[540] Consommé Ambassadrice, [198]
[541] Consommé Andalouse, [198]
[622] Consommé au Fumet de Perdreau, [224]
[859]
][553] Consommé aux Cheveux d’Ange, [202]
[560] Consommé aux Diablotins, [204]
[591] Consommé aux Nids d’Hirondelles, [212]
[592] Consommé aux Œufs de Fauvette, [213]
[623] Consommé aux Paillettes d’Or, [224]
[624] Consommé aux Piments doux, [224]
[603] Consommé aux Profiterolles, [216]
[627] Consommé aux Vins, [224]
[544] Consommé Boïeldieu, [199]
[545] Consommé Bouquetière, [199]
[546] Consommé Bourdaloue, [200]
[548] Consommé Brunoise, [200]
[549] Consommé Carmen, [201]
[550] Consommé Castellane, [201]
[551] Consommé Célestine, [201]
[552] Consommé Chartreuse, [202]
[3] Consommé Chicken, [6]
[2] Consommé clarified, for clear soups, [5]
[554] Consommé Colbert, [202]
[223] Consommé cold, for suppers, [223]
[555] Consommé Colombine, [202]
[557] Consommé Cyrano, [203]
[542] Consommé d’Arenberg, [198]
[558] Consommé Demidoff, [203]
[559] Consommé Deslignac, [203]
[561] Consommé Diplomate, [204]
[562] Consommé Divette, [204]
[563] Consommé Doria, [204]
[594] Consommé D’Orléans, [213]
[595] Consommé D’Orsay, [213]
[564] Consommé Douglas, [205]
[566] Consommé Favorite, [205]
[4] Consommé, fish, [6]
[567] Consommé Florentine, [206]
[5] Consommé, game, [7]
[568] Consommé Gauloise, [206]
[569] Consommé George Sand, [206]
[570] Consommé Germaine, [207]
[571] Consommé Girondine, [207]
[572] Consommé Grimaldi, [207]
[573] Consommé Impériale, [207]
[576] Consommé Jacqueline, [208]
[576a] Consommé Julienne, [208]
[577] Consommé Lorette, [209]
[578] Consommé Macdonald, [209]
[579] Consommé Marguerite, [209]
[580] Consommé Marquise, [210]
[581] Consommé Mercédès, [210]
[582] Consommé Messaline, [210]
[583] Consommé Metternich, [210]
[585] Consommé Mireille, [211]
[586] Consommé Mirette, [211]
[587] Consommé Monte Carlo, [211]
[588] Consommé Montmorency, [212]
[590] Consommé Nesselrode, [212]
[593] Consommé Olga, [213]
[597] Consommé Parisienne, [214]
[598] Consommé Petite Marmite, [215]
[600] Consommé Poule au Pot, [215]
[601] Consommé Printanier, [216]
[602] Consommé Printanier aux Quenelles, [216]
Consommé, quality of a, [3]
[604] Consommé Rachel, [216]
[605] Consommé Réjane, [217]
[606] Consommé Renaissance, [217]
[607] Consommé Richelieu, [217]
[608] Consommé Rossini, [218]
[609] Consommé Rothschild, [218]
[610] Consommé Saint Hubert, [218]
[612] Consommé Sévigné, [219]
[613] Consommé Souveraine, [219]
[6] Consommé, special, for suppers, [8]
[244] Consommé, thickened, [102]
[615] Consommé Tosca, [222]
[616] Consommé Vert Pré, [222]
[617] Consommé Villeneuve, [223]
Consommé, white, uses of, [4]; making of, [2]
[627] Consommé with wine, [224]
[2443] Convent pancakes, [722]
Coqs de Bruyère. See also [Black game]
[1983] Coqs de Bruyère rôtis, [615]
[1312] Côtelettes à la Champvallon, [436]
[1314] Côtelettes à la Maintenon, [436]
[1315] Côtelettes à la Murillo, [437]
[1316] Côtelettes à la Provençale, [437]
[1317] Côtelettes à la Sévigné
, [438]
[1318] Côtelettes à la Suédoise, [438]
[1371] Côtelettes d’Agneau de Lait à la Buloz, [452]
[1377] Côtelettes d’Agneau de Lait farcies à la Périgueux, [454]
[1372] Côtelettes d’Agneau de Lait Maréchale, [452]
[1373] Côtelettes d’Agneau de Lait Milanaise, [453]
[1374] Côtelettes d’Agneau de Lait Morland, [453]
[1375] Côtelettes d’Agneau de Lait Navarraise, [453]
[1376] Côtelettes d’Agneau de Lait Nelson, [453]
Côtelettes de Chevreuil. See under [Chevreuil]
[1857] Côtelettes de Faisan, [588]
[955] Côtelettes de Homard, Arkangel, [323]
[1316a] Côtelettes de Mouton à la Réforme, [437]
Côtelettes de Pigeonneaux. See under [Pigeonneaux]
[788] Côtelettes de Saumon, [269]
[807] Côtelettes de Saumon, froides, [276]
[1319] Côtelettes en Belle-Vue, [438]
[1320] Côtelettes en Chaud-froid, [438]
[1313] Côtelettes Laura, [436]
[1582] Côtelettes of chicken, [507]
[1395] Côtes de Porc frais à la Milanaise
, [458]
[789] Coulibiac de Saumon, [269]
[670] Coulis à la Reine, [236]
[666] Coulis à l’Ardennaise, [235]
[665] Coulis au Chasseur, [234]
[667] Coulis de Gelinotte à l’Ancienne, [235]
[665] Coulis de Gibier, [234]
[666] Coulis de Grives au pain noir, [235]
[860]
][667] Coulis de Grouse, [235]
[668] Coulis de Lapereau au Currie, [235]
[669] Coulis de Perdreau à la Mancelle, [236]
[669] Coulis de Perdreau à la Purée de Marrons, [236]
[670] Coulis de Volaille, [236]
[666] Coulis of thrushes, with rye bread, [235]
[668] Coulis of wild rabbit, with curry, [235]
[2804] Coupes à la Favorite, [799]
[2808] Coupes à la Malmaison, [799]
[2809] Coupes à la Mexicaine, [799]
[2797] Coupes Clo-clo, [798]
[2798] Coupes Dame Blanche, [789]
[2796] Coupes d’Antigny, [797]
[2799] Coupes Denise, [798]
[2800] Coupes Edna May, [798]
[2801] Coupes Elizabeth, [798]
[2802] Coupes Emma Calvé, [798]
[2803] Coupes Eugénie, [798]
[2805] Coupes Germaine, [799]
[2806] Coupes Gressac, [799]
[2807] Coupes Jacques, [799]
[2813] Coupes Madame Sans-Gêne, [800]
[2810] Coupes Mireille, [799]
[2811] Coupes Petit Duc, [799]
[2812] Coupes Rêve de Bébé
, [799]
[2814] Coupes Tutti-Frutti, [800]
[2815] Coupes Vénus, [800]
[166] Court-Bouillon, plain, [65]
[167] Court-Bouillon, special or blanc, [65]
[165] Court-Bouillon, with red wine, [64]
[163] Court-Bouillon, with vinegar, [64]
[164] Court-Bouillon, with white wine, [64]
[115] Cranberry sauce, [46]
Crayfish. See [Écrevisses].
[294] Cream, caviare, [141]
[299] Cream, chicken, [141]
[2399] Cream, frangipan, [710]
[2423] Cream, fried, [716]
[296] Cream, game, [141]
[295] Cream, lobster, [141]
[2401] Cream, pastry, [710]
[207] Cream, Royale, [87]
[79] Cream sauce, [37]
[297] Cream, smoked salmon, [141]
[298] Cream, tunny, [141]
[2402] Cream, whipped or Chantilly, [711]
Creams, classes of, [763]
Creams for cold sweets, [763]–771
[280] Creams for Hors-d’œuvres, [139]
[335] Creams, moulded, [150]
[243] Creams, soups, [102]
[278] Creams, vegetable, [133]
[211] Crécy, Royale, [88]
[2644] Crème à la Chantilly, [764]
[2642] Crème à la Florentine, [764]
[2439] Crème à la Régence, [721]
[2639] Crème à la Vanille, moulée, [763]
[2641] Crème à la Viennoise, moulée, [764]
[2643] Crème à l’Opéra, [764]
[2397] Crème Anglaise, [708]
[697] Crème Argenteuil, [245]
[2640] Crème au Caramel, [764]
[699] Crème au Blé vert, [245]
[2645] Crème aux Fruits à la Chantilly, [765]
[705] Crème Brésilienne, [247]
[702] Crème Bruxelloise, [246]
[2646] Crème Caprice, [765]
[294] Crème, Caviare, [141]
[699] Crème Cérès, [245]
[701] Crème Chevreuse, [246]
[299] Crème, chicken, [141]
[696] Crème d’Artichauts au Beurre noisette, [244]
[697] Crème d’Asperges, [245]
[698] Crème d’Asperges vertes, [245]
[700] Crème de Céleri, [245]
[701] Crème de Cerfeuil bulbeux, [246]
[702] Crème de Chicorée de Bruxelles, [246]
[703] Crème d’Épinards, [246]
[704] Crème de Fèves nouvelles, [246]
[705] Crème d’Ignames, [705]
[706] Crème de Laitues, [247]
[707] Crème de Maïs, [247]
[712] Crème d’Orge, [248]
[708] Crème d’Oseille à l’Avoine, [247]
[709] Crème d’Oseille à l’Orge, [248]
[710] Crème d’Oxalis, [248]
[711] Crème de Riz, [248]
[713] Crème de Volaille Princesse, [249]
[703] Crème Florentine, [246]
[2312] Crème frite au Fromage, [681]
[706] Crème Judic, [247]
[2440] Crème meringuée, [721]
[2665] Crème Reine des Fées, [771]
[714] Crème Reine-Margot, [249]
[707] Crème Washington, [247]
[2138] Crêpes aux Épinards, [647]
[1411] Crépinettes à la Cendrillon, [463]
[1870] Crépinettes de Perdreaux, [591]
[1222] Crépinettes de Ris de Veau, [409]
[1410] Crépinettes truffées, [462]
[1661] Crêtes et Rognons de Coq, [525]
[1662] Crêtes et Rognons à la Grecque, [525]
[783] Crimping of fish, [267]
[2313] Croquettes, Camembert, [681]
[2451] Croquettes, chestnut, [723]
[2130] Croquettes de Crosnes, [645]
[219] Croquettes, potato, [92]
Croquettes, recipes for, [723]–724
[2452] Croquettes, rice, [723]
[2453] Croquettes, various, [724]
Crosnes du Japon. See [Stachys]
[1240] Croustade de Ris de Veau à la Financière, [413]
[2455] Croûte à la Lyonnaise, [724]
[2457] Croûte à la Maréchale, [724]
[2721] Croûte à la Mexicaine, [782]
[2458] Croûte à la Normande, [725]
[2459] Croûte à la Parisienne, [725]
[2460] Croûte aux Abricots au Marasquin, [725]
[2456] Croûte au Madère, [724]
[556] Croûte au Pot, [203]
[2454] Croûte aux fruits, [724]
[1338] Croûte aux Rognons, [443]
[2391] Croûte de Bouchée, [705]
Croûtes, recipes for, [704]–708, [724]–725
[861]
][2391] Croûte small-patty, [705]
[2461] Croûte Victoria, [725]
[2390] Croûte de vol-au-vent, [704]
[2393] Croûtes et Croustades, [705]
[2395] Crust, flawn, [707]
[2608] Crust, gilded, [755]
[2394] Crust, Timbale, [706]
[2121] Cucumber, [644]
[329d] Cucumber à la Danoise, [149]
[332] Cucumber and pimento salad, [149]
[331] & [1991] Cucumber salad, [149], [617]
Cucumbers. See [Concombres]
[240] Cullises, [100]
[144] Cullises, various, [55]
[134] Cumberland sauce, [52]
[2508] Curaçao
pudding, [736]
[2353] Currants, [694]
[1345] Currie à l’Indienne, [445]
[1382] Currie d’Agneau, [455]
[1559] Currie de Poulet, [503]
[284] Curry butter, [139]
[81] Curry sauce, [37]
[1382] Curry of lamb, [455]
[1345] Curry of mutton à l’Indienne, [445]
Custards, cold, [710]–711
[2398] Custards, English, dished, [709]
[2423] Custards fritters, [716]
Custards, hot, [708]–710
[2442] Custards pudding, [722]
Custards, various, [708] (et seq.)
[2441] Custard, Village, [721]
Cutlets, lamb. See under [Lamb]
Cutlets, pork. See under [Pork]
Cutlets, veal. See under [Veau]

D.

[321] Danish toast, [146]
[790] Darne de Saumon à la Chambord, [270]
[791] Darne de Saumon à la Daumont, [271]
[792] Darne de Saumon à la Lucullus, [271]
[793] Darne de Saumon à la Nesselrode, [271]
[795] Darne de Saumon à la Royale, [272]
[796] Darne de Saumon à la Valois, [272]
[794] Darne de Saumon Régence, [272]
[1346] Daube à l’Avignonnaise, [445]
[1172] Daube à la Provençale, chaude, [388]
[1173] Daube à la Provençale, froide, [389]
[1347] Daube froide, [446]
[220] Dauphine potatoes, [92]
Déjeuners, Menus de, [829]–30
[2314] Délices de Foie Gras, [681]
[2506] Denise, souffléd pudding, [735]
[1663] Désirs de Mascotte, [525]
[207] Deslignac, [87]
[399] Devilled eggs, [165]
[36] Devilled sauce, [26]
[37] Devilled sauce (Escoffier),
[26]
[2315] Diablotins, [682]
[1715] Dindonneau, [543]
[1717] Dindonneau à la Catalane, [543]
[1722] Dindonneau, Ailerons de, dorés, à la Purée de Marrons, [545]
[1720] Dindonneau, Blanc de, à la Dampierre, [544]
[1721] Dindonneau, Blanc de, à la Toulousaine, [545]
[1718] Dindonneau Chipolata, [543]
[1719] Dindonneau en Daube, [544]
[1716] Dindonneau farci aux Marrons, [543]
[1722a] Dindonneau froid, [546]
[1960] Dindonneau, roast, [610]
[1961] Dindonneau, truffled, [611]
Dinner
, Menus for, [831]–40
[2722] Diplomate aux fruits, [782]
[2141] Dolmas, [647]
[921] Dominos de Filets de Sole, [310]
[758] Dorado, [261]
[2601] Douillon Normand, [753]
[256] Dressing and accompaniments of roasts, [119]
Drinks and refreshments, [816]–819
[221] Duchesse potatoes, [93]
[337] Duchesses, [150]
[339] Duchesses à la Reine, [151]
[340] Duchesses à la Sultane, [151]
[341] Duchesses caviare, [151]
[338] Duchesses Nantua, [150]
[343] Duchesses Norwegian, [151]
[342] Duchesses, smoked salmon, [151]
[1936] Duck, wild, [604]
Duckling. See [Caneton]
[2361] Dumplings, paste for, [696]
[1166] Dumplings, suet, [386]
[225] Duxelle, for garnishing of small pies, etc., [94]
[223] Duxelle, ordinary or dry, [93]
[224] Duxelle, for stuffed vegetables, [93]

E.

[344[!-- TN: original reads "3445" --] Éclairs, Karoly, [151]
[966] Écrevisses à la Bordelaise, [328]
[969] Écrevisses à la Liégeoise, [329]
[967] Écrevisses à la Marinière, [328]
[968] Écrevisses à la Nage, [329]
[975] Écrevisses Aspic de Queues d’, à la Moderne, [330]
[662] Écrevisses, Bisque d’, [233]
[147], [285] Écrevisses butter, [56], [140]
[345] Écrevisses en Buisson, [151]
[976] Écrevisses, Mousse d’, [331]
[977] Écrevisses, Mousse d’, Cardinal, [332]
[970] Écrevisses, Mousselines d’, [329]
[978] Écrevisses, petits Soufflés froids d’, [333]
Écrevisses, preparation of, [327]
[972] Écrevisses, Soufflé d’, à la Florentine, [330]
[974] Écrevisses, Soufflé d’, à la Piémontaise, [330]
[973] Écrevisses, Soufflé d’, Léopold
de Rothschild, [330]
[862]
][976a] Écrevisses, Suprêmes d’, au Champagne, [332]
[971] Écrevisses, Timbale de Queues d’, à la Nantua, [329]
[322] Écrevisses toast, [146]
[310] Eel au vert, [143]
[311] Eel au vert, à la Flamande, [144]
[308] Eel, smoked, [143]
[309] Eel with white wine and paprika, [143]
[755] Eels, ways of cooking, [261]
[118] Egg sauce, Scotch, [46]
[117] Egg sauce with melted butter, [46]
Egg-and-bread-crumbing. See [Anglaise]
Egg-plant. See [Aubergines]
[484] Eggs à la Bordelaise, [184]
[400] Eggs à la Florentine
, [165]
[409] Eggs à la Portugaise, [167]
[410] Eggs à la Reine, [167]
[2607] Eggs à la Religieuse, [754]
[438] Eggs à la Tripe, [174]
[439] Eggs à la Tripe bourgeoise, [174]
[401] Eggs au Gratin, [166]
[396] Eggs, Bercy, [165]
[389] Eggs, Chasseur, [165]
[535] Eggs, cold, à la Nantua, [194]
[537] Eggs, cold, à la Reine, [195]
[526] Eggs, cold, à l’Andalouse, [192]
[525] Eggs, cold, Alexandra, [192]
[527] Eggs, cold, Argenteuil, [192]
[528] Eggs, cold, Capucine, [193]
[529] Eggs, cold, Carême
, [193]
[530] Eggs, cold, Colbert, [193]
[531] Eggs, cold, Colinette, [193]
[533] Eggs, cold, Frou-Frou, [194]
[534] Eggs, cold, Moscovite, [194]
[536] Eggs, cold, Polignac, [195]
Eggs, cold, preparation of, [192]
[538] Eggs, cold, Rubens, [195]
[532] Eggs, cold, with Tarragon, [193]
[399] Eggs, devilled, [165]
[395] Eggs, on the dish, [164]
[440] Eggs en Cocotte, [174]
[443] Eggs en Cocotte, à la Jeannette, [175]
[445] Eggs en Cocotte, à la Lorraine, [175]
[446] Eggs en Cocotte, à la Maraichère, [175]
[448] Eggs en Cocotte, à la Soubise, [176]
[441] Eggs en Cocotte, with Chambertin, [174]
[442] Eggs en Cocotte, with cream, [175]
[444] Eggs en Cocotte, with gravy, [175]
[447] Eggs en Cocotte, with morels, [175]
[482] Eggs, fried, [183]
[487] Eggs, fried, à la Portugaise, [184]
[488] Eggs, fried, à la Provençale, [184]
[489] Eggs, fried, à la Romaine, [185]
[490] Eggs, fried, à la Verdi, [185]
[485] Eggs, fried, harvesters’, [184]
[486] Eggs, fried, poached, [184]
[491] Eggs, fried, poached, à la Villeroy, [185]
[483] Eggs, fried, preparation of, [183]
[433] Eggs, hard-boiled, [172]
[434] Eggs, hard-boiled, Carême
, [172]
[435] Eggs, hard-boiled, Chimay, [173]
[436] Eggs, hard-boiled, in croquettes, [173]
[437] Eggs, hard-boiled, in rissoles, [173]
[373] Eggs, hard-boiled, various, [158]
[402] Eggs, Isoline, [166]
[403] Eggs, Jockey Club, [166]
Eggs, lapwings’. See [Lapwings’ eggs]
[404] Eggs, Lully, [166]
[405] Eggs, Meyerbeer, [166]
[406] Eggs, Mirabeau, [166]
[449] Eggs, moulded, [176]
[450] Eggs, moulded, à la Carignan, [176]
[451] Eggs, moulded, à la Duchesse, [176]
[453] Eggs, moulded, à la Mortemart, [177]
[452] Eggs, moulded, Galli-Marié, [177]
[454] Eggs, moulded, Neapolitan, [177]
[455] Eggs, moulded, Palermitaine, [177]
[456] Eggs, moulded, Polignac, [178]
[457] Eggs, moulded, Princess, [178]
[458] Eggs, moulded, Printanier, [178]
[407] Eggs, Omer-pacha, [167]
[408] Eggs, Parmentier, [176]
Eggs, plovers’. See [plovers’ eggs]
Eggs, poached, [167]
[415] Eggs, poached, à l’Aurore, [169]
[417] Eggs, poached, à la Bohémienne, [169]
[419] Eggs, poached, à la Bruxelloise, [170]
[420] Eggs, poached, à la Clamart, [170]
[422] Eggs, poached, à la Comtesse, [170]
[414] Eggs, poached, Argenteuil, [169]
[418] Eggs, poached, Boïeldieu, [169]
[421] Eggs, poached, Colbert, [170]
[413] Eggs, poached, dishing of, [168]
[428] Eggs, poached, d’Orsay, [171]
[416] Eggs, poached, en Berceau, [169]
[486] Eggs, poached, fried, [184]
[491] Eggs, poached, fried à la Villeroy, [185]
[423] Eggs, poached, Grand Duc, [170]
[424] Eggs, poached, Maintenon, [170]
[425] Eggs, poached, Masséna, [171]
[426] Eggs, poached, Mireille, [171]
[427] Eggs, poached, Mornay, [171]
[411] Eggs, poached, procedure for, [167]
[429] Eggs, poached, Rossini, [171]
[430] Eggs, poached, Sévigné, [171]
[431] Eggs, poached, Victoria, [172]
[432] Eggs, poached, with red wine, [172]
Eggs, recipes for, [164]–196
[459] Eggs, scrambled, [178]
[461] Eggs, scrambled, à la Bohémienne, [179]
[474] Eggs, scrambled, à la Piémontaise, [182]
[475] Eggs, scrambled, à la Portugaise, [182]
[463] Eggs, scrambled, Chasseur, [180]
[464] Eggs, scrambled, Chatillon, [180]
[469] Eggs, scrambled, Georgette, [181]
[468] Eggs, scrambled, Grand-mère, [181]
[470] Eggs, scrambled, for luncheon hot hors d’œuvre, [181]
[520] Eggs, scrambled, lapwings’, [191]
[863]
][460] Eggs, scrambled, method of scrambling, [179]
[473] Eggs, scrambled, Orloff, [181]
[476] Eggs, scrambled, Princess Mary, [182]
[477] Eggs, scrambled, Rachel, [182]
[478] Eggs, scrambled, Reine Margot, [182]
[480] Eggs, scrambled, Rothschild, [183]
[467] Eggs, scrambled, with cheese, [180]
[466] Eggs, scrambled, with herbs, [180]
[471] Eggs, scrambled, with morels, [181]
[472] Eggs, scrambled, with Mousserons, [181]
[462] Eggs, scrambled, with mushrooms, [180]
[465] Eggs, scrambled, with shrimps, [180]
[481] Eggs, scrambled, with truffles, [183]
Eggs, soft-boiled, [167]–
[412] Eggs, soft-boiled, cooking of, [168]
[413] Eggs, soft-boiled, dishing of, [168]
[217] Eggs, threaded, [90]
[2342] Eggs, whites of, to beat, [689]
[397] Eggs, with brown butter, [165]
Elementary preparations, chapter on, [70]–86
[1175] Émincé
de Bœuf, [390]
[1176] Émincé
de Bœuf en Miroton, [390]
[1348] Émincés
et Hachis, [446]
“En Casserole.” See [Poëlings]
“En Cocotte.” See [Poëlings]
[2088] Endive, kinds of, [637]
[2481] English almond pudding, [730]
[2628] English blanc mange, [760]
[2489] English bread pudding, [733]
[2502] English rice pudding, [735]
English sauces, cold, [52]–53
English sauces, hot, [45]–47
[2498] English tapioca, etc., puddings, [734]
[2611] English tarts, [756]
Entrées, garnishing preparations for [92]–96
Entrées, mutton, lamb, etc., of, [431]
Entrées and Relevés, [352]–353
Entremets—(for particular entremets see their Names)—
Entremets, cold fruit, [771]–787
Entremets, hot fruit, [743]–745
Entremets, hot, various, [754]–756
Entremets, various preparations for, [711]–713
[1003] Éperlans à l’Anglaise, [338]
[1004] Éperlans au Gratin, [339]
[1005] Éperlans grillés, [339]
[1007] Éperlans, Mousse chaude d’, à la Royale, [339]
[1006] Éperlans, Mousselines d’, [339]
[1378] Épigrammes
d’Agneau, [454]
[1871] Épigrammes
de Perdreau, [592]
[2133] Épinards à l’Anglaise, [646]
[2134] Épinards à la Crème, [646]
[2136] Épinards à la Viroflay, [646]
[2135] Épinards au Gratin, [646]
[703] Épinards, cream of, [246]
[2138] Épinards, Crêpes aux, [647]
[2139] Épinards, Soufflé aux, [647]
[2140] Épinards, Soufflé d’, aux Truffes, [647]
[137] Épinards, Subrics d’, [64]
Escalopes de Foie Gras. See under [Foie Gras]
[1226] Escalopes de Ris de Veau à la Favorite, [410]
[1229] Escalopes de Ris de Veau à la Maréchale, [411]
[1225] Escalopes de Ris de Veau Bérengère, [410]
[1227] Escalopes de Ris de Veau Grand Duc, [410]
[1228] Escalopes de Ris de Veau Judic, [411]
[38] Escoffier, Chasseur sauce, [25]
[77] Escoffier, cherry sauce, [37]
[37] Escoffier, devilled sauce, [26]
[53] Escoffier, Robert sauce, [31]
Espagnole. See [Brown sauce]
[2354] Essences, [694]–
[13] Essences, various, [13]
Estouffade. See [Brown stock]
[2726] Eugenia
: Italian cream, [783]

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]

G.

[1858] Galantine de Faisan, [588]
[1708] Galantine de Volaille, [538]
[197] Galantines, forcemeat for, [80]
[200] Galantines, chicken forcemeat, for, [81]
[452] Galli-Marié, moulded eggs, [177]
[160] Game, aspic of, [61]
[5] Game Consommé, [7]
[296] Game cream, [141]
[1827] Game, feathered, [579]
[201] Game forcemeat, for pies and terrines, [82]
[17] Game glaze, [14]
[209] Game Royale, [88]
[8] Game stock, brown, [10]
Game, venison and ground, [567]–578
[1924] Gangas, [602]
Garden party, luncheon menu for, [843]
[2731] Garnished meringues, [784]
[866]
] Garnishes for soups, [87]–91
Garnishes, various kinds of, [77]–86
[279] Garnishes, vegetable, [133]
Garnishes, vegetables and, [132]–134
Garnishing preparations for Relevés and Entrées, [92]–96
[628] Gelée aux Pommes d’Amour, [225]
[629] Gelée de Volaille à la Napolitaine, [225]
[628] Gelée of tomatoes, [225]
[2654] Gelées rubannées, [768]
[1983] Gelinottes rôties, [615]. See also [Hazel Hens]
[124] Genoa sauce, [48]
[38] Genevoise sauce, [26]
[2444] Georgette pancakes, [722]
[2491] German bread pudding, [733]
[1653] Giblet pie, [523]
[741] Giblet soup, [256]
[2355] Gilding preparation, [694]
[2086] Giroles, [636]
[1307] Gigot à la Boulangère, [434]
[1309] Gigot à la Soubise, [435]
[1305] Gigot Bouilli à l’Anglaise, [433]
[1308] Gigot mariné en Chevreuil, [434]
[2445] Gil-Blas pancakes, [722]
[2345] Glace à l’Ancienne, [691]
[2346] Glace au Fondant, [691]
[2777] Glace Alhambra, [795]
[2778] Glace Carmen, [795]
[2779] Glace Comtesse Marie, [795]
[2780] Glace Coucher de Soleil, [795]
[2781] Glace Dame-Jeanne, [795]
[2789] Glace des Iles, [796]
[2787] Glace des Gourmets, [796]
[2782] Glace Dora, [795]
[2783] Glace Étoile du Berger, [795]
[2784] Glace Fleurette, [796]
[2785] Glace Francillon
, [796]
[2786] Glacé, Fromage, [796]
[2793] Glace Marie-Thérèse
, [797]
[2795] Glace Plombière, [797]
[2346] Glace, Sucre en, [692]
[2790] Glacée, Madeleine, [796]
[2794] Glacées, Meringues, [797]
[2791] Glacées, Mandarines, [797]
[2792] Glacées, Mandarines, aux Perles des Alpes, [797]
[18] Glaze, fish, [14]
[17] Glaze, game, [14]
[23] Glaze, half, [19]
[15] Glaze, meat, [14]
[16] Glaze, poultry, [14]
[272] Glazes, [129]
[14] Glazes, various, [13]
Glazing of braised meat, [106]
[2341] Glazing, moulds of, [689]
Glossary, [xiii]–xvi
[135] Gloucester sauce, [52]
[2281] Gnochi à la Romaine, [672]
[2280] Gnochi au Gratin, [672]
[2282] Gnochi of potatoes, [672]
[2147] Gombos, [648]
[2148] Gombos à la Crème, [648]
[2149] Gombos for garnishing, [648]
[749] Gombos soup, [258]
[365] Goose, breast of, smoked, [156]
[2686] Gooseberry fool, [776]
[84] Gooseberry sauce, [38]
Gosling. See also [Oison]
[1962] Gosling, roast, [611]
[382] Gotha and Milan Salami, [160]
[2375] Gougère paste, [701]
[1177] Goulash de Bœuf à la Hongroise, [390]
[39] Grand-Veneur sauce, [28]
[2930] Granités, [814]
[2775] Grape ice, [794]
[269] Gratin, complete, [127]
[2222] Gratin de Pommes de Terre à la Dauphinoise, [661]
[202] Gratin forcemeat for hot raised pies, [82]
[271] Gratin, light, [129]
[270] Gratin, rapid, [128]
[268] Gratins, [127]
[255] Gravy of roasts, [118]
[41] Gravy, thickened, [28]
[42] Gravy, veal, tomaté, [28]
[289] Green butter, [140]
[143] Green colouring butter, [55]
[131] Green sauce, [51]
[2414] Greengage sauce, [714]
[1216] Grenadins, [406]
[1217] Grenadins, froids en Belle-vue, [406]
[125] Gribiche sauce, [49]
[2321] Grilled bones, [683]
[781] Grilling of fish, [266]
[261] Grilling of products coated with butter and bread crumbs, [122]
[257] Grills, [119]
Grills, classified, [120]–131
[260] Grills, fish, [122]
[258] Grills, red meat, [120]
[259] Grills, white meat, [122]
[1926] Grives à la Bonne-Femme, [602]
[1927] Grives à la Liégeoise
, [602]
[666] Grives, Coulis de, au Pain noir, [235]
[1925] Grives et Merles de Corse, [602]
[1928] Grives, froides, [603]
[1979] Grives, rôties, [614]
Ground-game roasts, [611]–612
[1923] Grouse, [602]
[667] Grouse, Coulis of, [235]
[1983] Grouse, roast, [615]
[761] Gudgeon, [261]
[2364] Gumming, method of, [696]