A guide to modern cookery - A. Escoffier

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]

I.

[2777] Ice, Alhambra, [795]
[2761] Ice, apricot, [793]
[2763] Ice, banana, [793]
[2778] Ice, Carmen, [795]
[2764] Ice, cherry, [793]
[2779] Ice, Comtesse Marie, [795]
[2780] Ice, Coucher de Soleil, [795]
[2781] Ice, Dame-Jeanne, [795]
[2782] Ice, Dora, [795]
[2783] Ice, Étoile du Berger, [795]
[2775] Ice, grape, [794]
[2765] Ice, lemon, [793]
[2770] Ice, melon, [794]
[2771] Ice, orange, [794]
[2772] Ice, peach, [794]
[2773] Ice, pear, [794]
[2762] Ice, pineapple, [793]
[2774] Ice, plum, [794]
[2767] Ice, raspberry, [793]
[2768] Ice, red-currant, [794]
[2766] Ice, strawberry, [793]
[2769] Ice, tangerine, [794]
[2776] Ice, violet, [794]
[2748] Ice-cream, almond, [790]
[2749] Ice-cream, asparagus, [791]
[2752] Ice-cream, chocolate, [791]
[2751] Ice-cream, coffee, [791]
[2750] Ice-cream, filbert, [791]
[2759] Ice-cream, fruit, making of, [792]
[2758] Ice-cream, fruit, preparations for, [792]
[2760] Ice-cream, Liqueur, preparations for, [792]
[2754] Ice-cream, pistachio, [791]
[2755] Ice-cream, pralined, [791]
Ice-cream, preparation of, [790]–793
[2756] Ice-cream, tea, [791]
[2757] Ice-cream, vanilla, [791]
[753] Ice-cream, walnut, [791]
Ices. See also [Biscuits], [Iced Bombes], [Coupes], [Ice], [Glace], [Granités], [Marquises], [Mousses] and [Sorbets]
[2816] Ices, light, [800]
[2744] Ices, making of, [788]
[2745], [2788] Ices, moulding of, [789], [796]
[2746] Ices, preparations for, [790]
Iced Soufflés, [812]
[2817] Ices, various preparations, [800]
[2346a] Icing sugar, [692]
[2723] Ile flottante, [782]
[2509] Indian pudding, souffléd, [736]
[1350] Irish-stew, [447]
[40] Italian sauce, [28]
[87] Ivory sauce, [39]

J.

[2956] Jam, apricot, [821]
[2957] Jam, cherry, [822]
Jam omelets, [726]
[2960] Jam, plum, [823]
[2961] Jam, rhubarb, [823]
[2958] Jam, strawberry, [822]
[2962] Jam, tomato, [824]
[2954] Jams, [820]
[2955] Jams, cooking potting and sealing of, [821]
Jambon. See also [Ham]
[1416] Jambon à la Chanoinesse, [465]
[1417] Jambon à la Choucroûte, [465]
[1418] Jambon à la Maillot, [465]
[1419] Jambon de Prague sous la Cendre, [465]
[1419a] Jambon de Prague à la Metternich, [466]
[1419b] Jambon de Prague à la Norfolk, [466]
[1437] Jambon froid à la gelée, [470]
[1441] Jambon, Mousse de, au blanc de Poulet, [471]
[1439] Jambon, Mousse froide de, [471]
[1440] Jambon, Mousse froide de, à l’Alsacienne, [471]
[1434] Jambon, Mousselines de, à la Florentine, [470]
[1435] Jambon, Mousselines de, à la Hongroise, [470]
[1433] Jambon, Mousselines de, Alexandra, [470]
[1436] Jambon, Mousselines de, aux petits pois, [470]
[1442] Jambon, Mousselines de, froides, [472]
[1421] Jambon soufflé, [466]
[1438] Jambon soufflé, froid, [471]
[2529] Java Soufflé, [740]
[2656] Jellies à la Moscovite, [768]
[2655] Jellies à la Russe, [768]
Jellies, Aspics, [59]–63
[2650] Jellies, classes of, [765]
[2653] Jellies, garnish and accompaniments of, [767]
Jellies, recipes for, [765]–768
[2654] Jellies, rubannées, [768]
Jellies, savoury or aspic, [59]–63
[2971] Jelly, apple, [827]
[2351] Jelly, apple for decorating, [693]
[2963] Jelly, black-currant, [825]
[869]
][2651] Jelly, calf’s foot, [766]
[2652] Jelly, Gelatine base, with, [766]
[2970] Jelly, orange, [827]
[2964] Jelly, quince, [825]
[2965], [2967] Jelly, red-currant, [825], [826]
[2969] Jelly, red-currant, prepared cold, [826]
[2972], [2973] Jelly, tomato, [827]
[2968] Jelly, white-currant, [826]
[1000] John Dory (St. Pierre), [338]
[88] Joinville sauce, [39]
[2566] Jubilee cherries, [747]

K.

[2293] Kache de Sarrasin for Potages, [675]
[2292] Kache de Semoule for Coulibiac, [675]
[2942] Kaltschale, [818]
[344] Karoly Éclairs, [151]
[752] Kidney soup, [259]
[307] Kilkis, [143]

L.

[598] La Petite Marmite, [215]
[2378] Lady’s Finger Biscuit Paste, [702]
[998] Laitances à la Florentine, Barquettes de, [337]
[997] Laitances à la Meunière, [337]
[999] Laitances à la Nantua, Caisses de, [338]
[996] Laitances de Carpe, [337]
[2164] Laitues à la Crème, [651]
[2161] Laitues à la Moelle
, [651]
[2160] Laitues, braisées au Jus, [650]
[706] Laitues, cream, [247]
[2162] Laitues, farcies, [651]
[2163] Laitues, farcies pour Garniture, [651]
[2165] Laitues, Soufflé de, [651]
[1355] Lamb, Baron of, [449]
[1382] Lamb, Curry of, [455]
[1370] Lamb cutlets, [452]
[1371] Lamb cutlets à la Buloz, [452]
[1372] Lamb cutlets, Maréchale, [452]
[1373] Lamb cutlets, Milanaise, [453]
[1374] Lamb cutlets, Morland, [453]
[1375] Lamb cutlets, Navarraise, [453]
[1376] Lamb cutlets, Nelson, [453]
[1377] Lamb cutlets, stuffed, à la Périgueux, [454]
[1356] Lamb, double of, [449]
[1378] Lamb, Épigrammes
, [454]
[1358] Lamb, fillet of, [449]
Lamb, grass and house, [431]–432
Lamb, house, recipes for, [449] et seq.
[1369] Lamb, leg and shoulders of, [452]
[1359] Lamb, neck of, [449]
[1363] Lamb, neck of, à la Boulangère, [450]
[1368] Lamb, neck of, à la Toscane, [451]
[1361] Lamb, neck of, Beaucaire, [450]
[1362] Lamb, neck of, en Cocotte à la Bonne-Femme, [450]
[1364] Lamb, neck of, grilled, [450]
[1365] Lamb, neck of, Mireille, [451]
[1366] Lamb, neck of, Printanier, [451]
[1367] Lamb, neck of, Soubise, [451]
[1381] Lamb, pilaw of, [455]
[1357] Lamb, quarter of, [449]
[1952] Lamb, roasts, [607]
[1359] Lamb, saddle of, [449]
[1360] Lamb, saddle of house, Édouard VII, [449]
[1380] Lamb, sauté Printanier, [455]
[1379] Lamb, sweetbread of, [454]
[764] Lampreys, [261]
[1918] Land-rail, [602]
[964] Langouste à la Parisienne, [327]
[965] Langouste à la Russe, [327]
[1156] Langue de Bœuf aux Fèves, [383]
[1155] Langue de Bœuf Bourgeoise, [383]
[1154] Langue de Bœuf Choucroûte, [383]
[1157] Langue de Bœuf Flamande, [383]
[1158] Langue de Bœuf froide, [384]
[1826] Lapereaux, [578]
[1940] Lapwings, [604]
[371] Lapwings’ eggs à la Christiana, [157]
[521] Lapwings’ eggs à la Danoise, [191]
[370] Lapwings’ eggs à la Moderne, [157]
[372] Lapwings’ eggs à la Moscovite, [157]
[523] Lapwings’ eggs à la Royale, [191]
[524] Lapwings’ eggs au Troubadour, [191]
[519] Lapwings’ eggs, hot, [191]
[369] Lapwings’ eggs in Aspic, [157]
[522] Lapwings’ eggs, omelet of, [191]
[368] Lapwings’ eggs, plain, [156]
[520] Lapwings’ eggs, scrambled, [191]
[1982] Lapwings, roast, [615]
[252] Larding bacon for roasts, [116]
Larding of meat for braisings, [105]
Larks. See [Mauviettes] and [Alouettes]
[2168] Laver, [651]
[751] Leek soup, [259]
[2765] Lemon, ice, [793]
[2507] Lemon, pudding, souffléd, [736]
[2937] Lemonade, [817]
[179] Lemons, channelled, [73]
[179] Lemons, peeled, [73]
[179] Lemons, zested, [73]
[76] Lent Chaud-froid sauce, [36]
Lenten Aspics, [61]–63
[61] Lenten, Aurore sauce, [33]
[24] Lenten, sauce, brown, [19]
[1992] Lentil salad, [617]
[2166] Lentilles au Beurre, [651]
[640] Lentilles, Purée de, [228]
[2167] Lentilles, Purée de, [651]
[2530] Lérina
, Soufflé, [740]
Lettuce. See [Laitues].
[1810] Leverets to choose, [572]
[1816] Levraut, Filets de, à la Dampierre, [574]
[1817] Levraut, Filets de, à la Mornay, [574]
[1818] Levraut, Filets de, à la Vendôme, [575]
[1821] Lièvre, Civet de, [576]
[1815] Lièvre, Cuisses de, [574]
[870]
][1822] Lièvre en Daube, [576]
[1811] Lièvre, farci, à la Périgourdine, [573]
[1819] Lièvre, Mousses de, [575]
[1823] Lièvre, Pain de, [577]
[1824] Lièvre, Pâté de, [577]
[1812] Lièvre, Râble de, [573]
[1813] Lièvre, Râble de, à l’Allemande, [573]
[1814] Lièvre, Râble de, au Genièvre, [574]
[1820] Lièvre, Soufflé de, [575]
[1825] Lièvre, Terrine de, [578]
[2151] Lima beans, [649]
[2760] Liqueur-ice preparations, [792]
Lobster. See [Homard].
Lobsters, spiny. See [Langouste].
[766] Lotte, [262]
[354] Lucas herrings, [153]
[324] Lucile toast, [147]
[2532] Lucullus Soufflé, [740]
Luncheon menus, [833], [843]
[43] Lyonnaise sauce, [29]
[383] Lyons sausages, [160]