Choice Cookery

by Catherine Owen

• Onion, Spanish, [202-204].
• Orange Baskets, [272], [274].
• Orange Compote, [209].
• Orange Sauce, [39].
• Oyster Kabobs, [72], [74]; Sauce, [29].
• Oysters, [71-78].
• À la Tartare, [78].
• À la Villeroi, [71].
• In Aspic, [76].
• Various ways of serving, [71-78].

• Papillotes, [65].
• Parsley Sauce, [29].
• Partridges, Soufflé of, [146].
• Patties, [116-124].
• Chicken, [121].
• Dresden Cases for, [118].
• Oyster, [121].
• Sweetbread, [120].
• Pears, à la Princesse, [267]; Compote of, [265], [266], [268].
• Petits Fours, [292].
• Pies, Game, [183-190].
• Pigeon Cutlets, [143].
• Pigeons, à la Tartare, [144]; Compote of, [145].
• Pineapple Water-ice, [254].
• Piquante Sauce, [35].
• Pistache Cream, [229].
• Pistachio Water-ice, [255].
• Poivrade Sauce, [36].
• Potage, à la Hollandaise, [56]; à la Royale, [59].
• Potatoes, à la Provençale, [204]; Milanese, [205]; Scalloped, [205].
• Poulette Sauce, [20].
• Prawns, Coquilles of, [63].
• Princess Soup, [58].
• Profiterolles, [194].
• Puddings, [230-234], [238-246].
• Bombay Ice Pudding, [241].
• Chocolate Cream Pudding, [245].
• Cold Cabinet Pudding, [233].
• Cold Soufflé Pudding, [231].
• Diplomatic Pudding, [232].
• Filbert and Wine Iced Pudding, [243].
• Frangipanni Iced Pudding, [238].
• Frozen Pudding, [235].
• Ice Pudding, [240].
• Iced Cabinet Pudding, [239].
• Iced Custard with Fruit, [244].
• Iced Jelly Pudding, [241].
• Iced Puddings, [243].
• Imperial Rice Pudding, [231].
• Jubilee Pudding, [230].
• Rice à la Princesse, [245].
• Sauces for, [295-299].
• Puffs, Cheese, [306].
• Purée of Ham, [152].

• Quenelles for entrées, [125-129]; for soups, [53], [54].

• Rabbit, Grenadines of, [149]; Fillets of, [150].
• Rabbits, [148].
• Raspberries, how to cook, [271]; Jellied, [221].
• Ratafia, [259].
• Ravioli, Baked, [137].
• Red Mayonnaise, [46].
• Reed-birds, Chaudfroids of, [160]; in Aspic, [159].
• Rice Pudding, [231].
• Rissoles, [108].
• Robert Sauce, [38].
• Roman Punch Jellies, [222].
• Rout Biscuits, [286].
• Russian Salad for Cutlets, [101].

• Salads, [300-305].
• Best dinner, [300].
• For Cutlets, [100].
• Grape-fruit, [303].
• How to dress, [301], [302].
• To eat with game, [300].
• Salmis of Snipe, [147].
• Salmon, Coquilles of, [64]; en Papillotes, [65].
• Sauces, [11-22]; 23-32; 33-41; 42-50.
• À la d’Uxelles, [20].
• À la Normande, [38].
• Allemande, [18].
• Almond, [299].
• Apricot, [297].
• Aspic Mayonnaise, [47].
• Béarnaise, [26].
• Béchamel, [17], [159].
• Blonde, or White, [13-32].
• Bordelaise, [37].
• Brown, [33-41].
• Caper, [29].
• Cardinal, [30].
• Celery, [29].
• Châteaubriand, [34].
• Chaudfroid, [160], [161].
• Cold Cucumber, [48].
• Cold Sauces, [42-50].
• Consistency of, [24], [105].
• Cucumber, [29].
• Des Œufs au Kirsch, [295].
• Downton, [39].
• Espagnole, [33].
• Green Mayonnaise, [46].
• Hollandaise, [30].
• Horseradish, [48].
• How to stir, [17].
• Light Normande, [39].
• Lobster, [29].
• Madère à la Marmalade, [295].
• Matelote, [40].
• Mayonnaise, [43], [46], [47].
• Mint, [49].
• Mother Sauces, [6].
• Norwegian, [47].
• Orange, [39].
• Oyster, [29].
• Parsley, [29].
• Piquante, [35].
• Poivrade, [36].
• Poulette, [20].
• Red Mayonnaise, [46].
• Robert, [38].
• Rule for seasoning, [18].
• Sherry, [296].
• Shrimp, [29], [30].
• Soubise, [27].
• Ste. Ménehould, [25].
• Suprême, [23].
• Sweet Butter, very fine, [298].
• Sweet, French, for Puddings, [295-299].
• Tartare, [48].
• Vanilla Cream, [298].
• Velouté, or White, [14].
• Villeroi, [21].
• Wine, [296].
• Whipped Sweet, [297].
• White, [23-32].
• Sautéing, [95], [96].
• Scalloped Potatoes, [205].
• Scallops of Chicken, [130].
• Sherry Granito, [258]; Sauce, [296].
• Shrimp Sauce, [29], [30].
• Sole, à l’Horly, [66]; à la Normande, [65]; Rouennaise, [67].
• Soubise Sauce, [27]; with Grenadines of Rabbit, [149].
• Soufflé of Chicken, [131]; of Lobster, [62]; of Partridges, [146]; of Tomato, [206].
• Soups, [51-60].
• Chestnut, [57].
• Consommé à la Rachel, [52].
• Consommé à la Sévigné, [55].
• Potage à la Hollandaise, [56].
• Potage à la Royale, [59].
• Princess, [58].
• To clear Consommé, [51].
• Spanish Onion, [204].
• Spices and herbs required, [12].
• Spinach Fritters, [206]; Juice, [192].
• Ste. Ménehould Sauce, [25].
• Stock, [7]; to reduce to Glaze, [8].
• Strawberries, how to cook, [271]; Compote of, [272].
• Strawberry Cream, [227].
• Stuffed Artichokes, [197]; Cucumbers, [199].
• Sucking Pig, Ballotines of, [179].
• Suprême Sauce, [23].
• Sweet Sauce for Puddings, [295-299].
• Sweetbreads à la Suprême, [103]; au Montpellier, [153]; braised, [113]; Cutlets of, [109]; in Cases, [106]; Patties, [120]; with Oysters, [104].
• Sweets, [262-280].
• Almond Trifles, [279].
• Almond Turban, [285].
• Charlotte Russe with Gelatine, [283].
• Compote of Apple Marmalade, [265].
• Compote of Apples or Pears Grillé, [265].
• Compote of Cherries, [272].
• Compote of Oranges, [269].
• Compote of Pears, [266].
• Compote of Strawberries, [272].
• Compote of Stuffed Apples, [264].
• Compotes of Apple, [263], [264].
• Compotes of Chestnuts, [269], [270].
• Fine Small Dessert Cakes, [285].
• Ginger Dessert Cakes, [289].
• Lemon Baskets, [274].
• Little China Dishes, [278].
• Macaroons, [287].
• Orange Baskets filled with fruit, [272].
• Orange Basket Glacé, [274].
• Pears à la Princesse, [267].
• Pink Compote, [267].
• Raspberry Charlotte Russe, [281].
• Rout Biscuits, [285].
• Swiss Vacherin, [276].
• Variegated Compote of Pears, [268].

• Tartare Sauce, [48].
• Teal with Anchovies, [148].
• Timbale of Chicken, [129].
• Timbales d’Épinard, [151].
• Tomato Jelly, [205]; Soufflé, [206].
• Tomatoes and Mushrooms, [200].
• Trifles, Almond, [279].
• Turban, Almond, [285].
• Turbans of Sole, [67].

• Uneatable decorations, [196].

• Vacherin, Swiss, [276].
• Vanilla Cream, [227]; Cream Sauce, [298].
• Variegated Compote of Pears, [268].
• Veal Cutlets à la Primrose, [139].
• Vegetables, [197-207].
• A few ways of cooking, [197].
• Beet-root Fritters, [198].
• Cauliflower Fritters, [198].
• Fried Artichokes, [198].
• Milanese Potatoes, [205].
• Mushroom Baskets, [201].
• Mushroom Jelly, [200].
• Mushrooms and Tomatoes, [200].
• Mushrooms stuffed à la Lucullus, [200].
• Potatoes à la Provençale, [204].
• Scalloped Potatoes, [205].
• Spanish or Portuguese Onion, [202], [203].
• Spinach Fritters, [206].
• Stuffed Cucumbers, [199].
• Stuffed Spanish Onion, [204].
• Tomato Jelly, [205].
• Tomato Soufflé, [206].
• Various ways of serving, [199-207].
• Velouté, or White Sauce, [14].
• Villeroi Sauce, [21].

• Walnut or Hickory-nut Cream, [237].
• Water-ices, [253-256].
• Almond, [255].
• Apricot, [256].
• Cinnamon, [255].
• Currant, [256].
• Ginger, [253].
• Pineapple, [254].
• Pistachio, [255].
• Whipped Cream, [213], [214]; Sweet Sauces, [297].
• White Sauces, [23-32].
• Wine, Iced Pudding, [243]; Sauces, [296].

THE END.