CHARTREUSE, ℞ [68], [131], 145a, [186], [469-70]; also see [Carthusian monks] and [Carême]
“Chasseur,” ℞ [263]
Cheese, cottage, ℞ [303]; also see [CASEUS]
Cheltenham codex, Apiciana [I]
Cherries, ℞ [22], see [CERASUS]
Chestnuts, ℞ [183-84a]
Chicken, PULLUS
—— forcemeat, ℞ [50]; —— broth, [51]; —— fricassé, [56]; —— boiled, [235], [236], [242]; —— and dasheens, [244]; —— creamed, with paste, [247]; —— stuffed, [248], [199], [213-17], [235]; —— in cream, [250]; —— disjointed, [139], note 1; —— Bantam, [237]; —— cold, in its own gravy, [237]; —— fried or sauté, [236]; —— Guinea hen, [239]; —— Fricassé Varius, [245]; —— à la Fronto, [246]; —— Parthian style, [237]; —— and leeks, [238]; —— with laser, [240]; —— roast, [241]; —— and pumpkin, [243]; —— galantine, [249]; —— fried with cream sauce, [250]; —— Maryland, Wiener Backhähndl, [250]
Chick-peas, ℞ [207-9]; p. [247]
Chimneys on pies, ℞ [141]
Chipolata garniture, ℞ [378]