[CHAPTER X.]
[Eggs.]
- To judge of freshness, and how to preserve eggs, [261].
- Boiled eggs, [262].
- “ “ 1, [262].
- “ “ 2, [262].
- “ “ 3, [262].
- Poached eggs, No. 1, [263].
- “ “ No. 2, French style, [263].
- “ “ No. 3, [263].
- Fried “ [264].
- Scrambled, [264].
- Plain French omelet, [264].
- Variations of the, [265].
- No. 1, [265].
- No. 2, [265].
- No. 3, green, [266].
- No. 4, aux fines herbes, [266].
- No. 5, with peas or tomatoes, [266].
- No. 6, with ham, [266].
- Beaten omelet, [266].
- Shirred eggs, [266].
- sur le plat, [266].
- au miroir, [266].
- cocotte, [266].
- Molded eggs, [267].
- à la polignac, [267].
- Ham and eggs, [268].
- Poached eggs on anchovy toast (supper dish), [268].
- Poached eggs on anchovy toast (entrée for luncheon), [268].
- Poached egg with tomato, [268].
- Eggs à la villeroi (entrée for luncheon), [269].
- Egg à la Bourguinonne, [270].
- “ à l’aurore, [270].
- Golden cream toast, [270].
- Curried eggs, [271].
- Stuffed “ No. 1, [271].
- “ “ “ 2, [272].
- Egg croquettes, [272].
- Other ways of serving hard-boiled eggs, [272].
- Tomatoes stuffed with eggs, [272].
- Œufs à la reine,
Eggs Livingston, - }
- Downtown club, N.Y., [273].
- Eggs au beurre noir, [273].
- Spanish omelet, [274].
| Œufs à la reine, Eggs Livingston, | } | Downtown club, N.Y., [273]. |
[CHAPTER XI.]
[Sauces.]
- General directions, [275].
- Glaze, [277].
- Roux for sauces, [277].
- White sauce, [277].
- “ “ for fish, [278].
- Egg “ [278].
- Caper “ [279].
- Oyster “ [279].
- Celery “ [279].
- Lobster “ [279].
- Velouté and allemande, [279].
- Béchamel, [279].
- Poulette, [280].
- Villeroi, [280].
- Hollandaise, [281].
- Chaudfroid, [281].
- Brown sauce, [282].
- Espagnole, [282].
- Champagne sauce, [283].
- Piquante “ [283].
- Soubise “ [284].
- Horseradish “ [284].
- Mustard “ [284].
- Curry “ [284].
- Olive “ [285].
- Tomato “ [285].
- Mushroom “ [286].
- Maître d’hôtel, [286].
- Mint sauce, [287].
- Bread sauce, [287].
- Jelly sauce, [287].
- Cranberry sauce, [287].
- Apple, [288].
- Béarnaise, [288].
- Mayonnaise, [288].
- White, [289].
- Green, [289].
- Red, [290].
- Jelly, [290].
- With arrowroot, [290].
- Tartare, [290].
- Agra dolce, [291].
[CHAPTER XII.]
[Entrées.]
- Croquettes, general directions for making, [292].
- The Enterprise chopper, [293].
- Sauce for croquette mixture, [293].
- To mold croquettes, [293].
- To fry croquettes, [294].
- Materials used for croquettes, [295].
- Timbales, [296].
- Truffles, [296].
- Cream chicken forcemeat, [297].
- Cream forcemeat No. 2, [297].
- Fish cream forcemeat, [297].
- Quenelle forcemeat, [298].
- Bread panada, [298].
- Flour panada, [298].
- To mold and cook timbales, [298].
- Salpicon, [299].
- Fontage cup, [300].
- Pain de volaille, [300].
- Quenelles, [300].
- Palmettes, [301].
- Celestines à la Maintenon, [301].
- Boudins Rouennaise, [302].
- Macaroni timbale, [302].
- Honeycomb timbale, [302].
- A simple timbale of halibut, [303].
- Pastry timbale, [303].
- Potato and fish timbale, [304].
- Vol-au-vent, [304].
- Patties, [305].
- Rissoles, [305].
- To prepare sweetbreads, [305].
- Baked sweetbreads, [306].
- Braised sweetbreads, [306].
- Sautéd sweetbreads, [306].
- Fried sweetbreads, [306].
- Sweetbreads à la poulette, [306].
- Chaudfroid of sweetbreads, [306].
- Calf’s brains, [307].
- Head à la vinaigrette, [307].
- Marinade of brains, [307].
- False terrapin, [308].
- Calf’s head à la poulette, [308].
- Oyster cases, [308].
- Liver loaf, or false pâté de foie gras, [308].
- Chicken livers, [309].
- Stuffed mushrooms, [309].
- Chicken purée, [310].
- Oyster-crabs, [310].
- Entrée of oyster-crabs, [310].