Choice Cookery

by Catherine Owen

• Entrées, [86-106], [129-152], [153-171].
• A Civet, [150].
• Baked Ravioli, [137].
• Cold Lamb Cutlets in Mint Jelly, [100].
• Chicken Soufflé, [131].
• Chicken, Turtle fashion, [136].
• Cigarettes à la Chasseur, [135].
• Cigarettes à la Reine, [134].
• Cutlets Chaudfroid à la Russe, [102].
• Filets de Bœuf à la Béarnaise, [87].
• Filets de Bœuf aux Champignons, [87].
• Fillet of Beef, [86].
• Fillets of Beef à la Grande-Bretagne, [89].
• Fillets of Cucumber, [99].
• Fillets of Rabbit with Cucumber, [150].
• Fillets of Teal with Anchovies, [148].
• Fritot of Chicken, [132].
• Grenadines of Beef with Mushrooms and Poivrade Sauce, [88].
• Grenadines of Rabbit à la Soubise, [149].
• Lamb Cutlets en Concombre, [99].
• Lamb Cutlets with a Purée of Mushrooms, [100].
• Lobster Quenelles, [136].
• Mutton Cutlets à la d’Uxelles, [90].
• Mutton Cutlets à la Milanais, [90].
• Mutton Cutlets, or Chops, [98].
• Pigeon Cutlets, [143].
• Pigeons à la Tartare, [144].
• Quails à la Jubilee, [141].
• Quails à la Lucullus, [140].
• Salmis of Snipe, [147].
• Scallops of Chicken à la Périgord, [130].
• Soufflé of Partridges, [146].
• Sweetbreads à la Suprême, [103].
• Sweetbreads in Cases, [106].
• Sweetbreads with Oysters, [104].
• Timbale of Chicken à la Champenois, [129].
• Timbales d’Épinard, [151].
• Veal Cutlets à la Primrose, [139].
• Entrées, Cold, or Chaudfroids, [153-171].
• Allumettes, [170].
• Canapés à la Bismarck, [165].
• Caviare Canapés, [166].
• Chaudfroid of Reed-birds, [160].
• Chaudfroids of Chicken, [156].
• Cheese Biscuits à la St. James, [168].
• Chicken and Ham Cutlets, [157].
• Chicken Salad à la Prince, [154].
• Cold Cheese Soufflés, [169].
• Croûtes de Fromage Glacé, [169].
• Eggs à la St. James, [170].
• Iced Savory Soufflé, [162].
• Kluskis of Cream Cheese, [168].
• Oysters à la St. George, [169].
• Prawns en Surprise, [166].
• Prince of Wales Canapés, [167].
• Reed-birds in Aspic, [159].
• Savage Club Canapés, [164].
• Savories, [162-164].
• Shrimp Canapés, [168].
• Sweetbread au Montpellier, [153].
• Entrées, Fish, [61-70].
• Coquilles of Prawns, [63].
• Coquilles of Salmon or Halibut, [64].
• Fillet of Flounders, [69].
• Fillet of Sole à la Normande, [65].
• Fillets of Cod à la Normande, [62].
• Lobster in Aspic, [79].
• Lobster Soufflées, [62].
• Salmon en Papillotes, [65].
• Sole à l’Horly, [66].
• Turbans of Sole à la Rouennaise, [67].
• Espagnole Sauce, [33].

• Fillet, how to, [181], [182].
• Fillets of Rabbits, [150].
• Flavorings and Liqueurs, [210-212].
• Flounders, Fillet of, [69].
• Fritters, [198].
• Fruits, Macédoine of, [222].
• Frying, directions for, [91-95].

• Galantines, [172-177].
• Of Breast of Veal, [178].
• Of Sucking Pig, [179].
• Game Pie, [183].
• English manner of making, in a crust, [189], [190].
• Filling the case of, [186].
• French method of making, [185].
• Game, Salad to eat with, [300].
• Garnishes, [191-198].
• Colored Custard, [192].
• Profiterolles, [194].
• Spinach Juice, [192].
• Stuffed Artichokes, [197].
• Gelatine, [196]; right proportion for jelly, [217].
• Ginger Cream, [224]; Dessert Cakes, [289]; Water-ice, [253].
• Glaze, [8]; how to preserve, [10].
• Graniti, [257], [258].
• Claret Granito, [258].
• Sherry Granito, [258].
• To freeze, [257].
• Grape-fruit Salad, [303].
• Grenadines of Rabbit, [149].

• Ham, Purée of, [152].
• Herbs, French, [12]; how to chop, [81]; what required, [12].
• Horseradish Sauce, [48].

• Ice-creams and Ices, [246-256].
• Almond Water-ice, [255].
• Apricot Water-ice, [256].
• Chinese Ice, [252].
• Cinnamon Water-ice, [255].
• Currant Water-ice, [256].
• Custard for Ice-cream, [249].
• Fruit Jam and Jellies with Ice-cream, [250].
• Ginger Water-ice, [253].
• Grilled Almond Ice-cream, [251].
• Ice-cream with Eggs, [249].
• Pineapple Water-ice, [254].
• Pistachio Water-ice, [255].
• Simplest Fruit Ice-cream, [246].
• Tea Ice-cream, [252].
• Tutti-frutti Ice-cream, [248].
• Ice Pudding, [240], [241].
• Iced Custard with Fruit, [244].
• Iced Puddings, [238], [239], [241], [243].

• Jellies, [208-225].
• Aspic Jelly, [195].
• Consistency of Jelly, [214].
• Jellied Raspberries, [221].
• Jelly with Candied Fruits, [220].
• Jelly with Fresh Fruits, [218].
• Mint Jelly, [49].
• Mould of Apple Jelly, [212].
• Plain Claret Jelly, [215].
• Right proportions of Gelatine for Jelly, [217].
• Roman Punch Jellies, [222].

• Kabobs, Oyster, [72-74].
• Kromeskies, [107].

• Lamb Cutlets, [99], [100].
• Lemon Baskets, [274]; Peels, Candied, [261].
• Lemons, how to grate, [82].
• Liqueurs and Flavorings, [210-212].
• Lobster, in Aspic, [79]; Quenelles, [136]; Sauce, [29]; Soufflées, [62].

• Macaroons, [287].
• Macédoine of Fruits, [222].
• Madeleines, [291].
• Maraschino, [259].
• Matelote Sauce, [40].
• Mayonnaise, [43], [46], [47].
• Meal, quantity to be used, [75].
• Méringue Paste, [251].
• Mint Jelly, [49].
• Mother Sauces, [6].
• Mushroom Baskets, [201].
• Mushroom Jelly, [200].
• Mushrooms and Tomatoes, [200].
• Mushrooms, Stuffed, [200].
• Mutton Cutlets, [90], [98].

• Neapolitan Cream, [224].
• Norwegian Sauce, [47].
• Nut Creams, [229], [235-237].