- Pieces of game.
- 1/3 a cup, each, of butter and flour.
- 1 tablespoonful, each, of carrot and onion slices.
- 2 cups of rich brown stock, highly seasoned.
- ¼ a cup of madeira.
- 1 cup of peas or flageolets, cooked.
Method.—Cook the butter, onion and carrot in the blazer until well browned. Skim out the onion and carrot and add the flour, pepper and salt. Add the stock. As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets. Serve as soon as the meat is hot.
Salmi of Duck, No. 2.
- 1 pint of thin slices of duck.
- 2 tablespoonfuls, each, of butter and flour.
- 1 pint of brown stock.
- 1 tablespoonful of catsup.
- 10 or 15 drops of onion juice.
- 1 teaspoonful of lemon juice.
- 6 mushrooms, cut in pieces.
- 1 tablespoonful of currant jelly.
- Salt and pepper to taste.
Method.—Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.
Sweetbreads Sautéd.
Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-bread-crumb them. Sauté in the blazer in hot olive oil, or butter, until nicely browned on both sides. Serve with French peas or tomato sauce.
Chicken with Mushrooms.
Melt one-fourth a cup of butter in the blazer; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may be served in the same manner.
Chopped Beef.
Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes; add two tablespoonfuls of butter, salt and pepper, and serve at once. This is good with bread, but better with baked potatoes. A pound of beef may be cooked at one time in a chafing-dish of good size, and the grated onion increased to suit the taste. The juice, of which there will be a large quantity, may be thickened with flour and butter creamed together; but it is better unthickened.
Chicken Timbales.
Pass the breast of a raw chicken through a meat-chopper five or six times; beat in, one at a time, the whites of two small eggs (the whites of the eggs are not to be previously beaten), then beat in very gradually one cup of thick cream. Season with half a teaspoonful of salt and one-fourth a teaspoonful of white pepper. Turn the mixture into buttered moulds, set them in the blazer, and cook, surrounded with hot water to two-thirds their height and covered, about twenty minutes. The water should not boil; if, with the flame turned low, it still boils, set the blazer into the bath, in which the water may boil vigorously without harm to the timbales. Serve with
BECHAMEL SAUCE.
Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream; add the beaten yolk of one egg and let stand over hot water five minutes. Or,
MUSHROOM SAUCE.
Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh mushrooms sautéd in two tablespoonfuls of butter.
Supreme of Chicken.
Chop fine the breast of a raw chicken. Beat one egg, add the chicken, and continue beating until smooth; then add three eggs, one at a time, beating each egg in thoroughly. Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream. Butter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with buttered paper, and steam twenty minutes. Or, put in a pan of boiling water and cook in a moderate oven till the centres are firm. Serve with mushroom or bechamel sauce. These can be cooked and left in the moulds and then reheated. It will take about fifteen minutes to reheat.
Egg Timbales.
Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half of rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them three-fourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce.
BREAD SAUCE.
To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck in it, half a teaspoonful of salt and a few grains of cayenne. Cook in the double boiler for about an hour; stir occasionally. Remove the onion, beat well, and add one tablespoonful of butter. Put one tablespoonful of butter over the fire in a small saucepan; when hot add two-thirds a cup of rather coarse bread crumbs; stir over a hot fire till they are brown and crisp. Sprinkle over the timbales and sauce. Add a sprig of parsley to the top of each timbale.
Pan=Broiling.
Chops, birds, venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish; but they are not the dishes upon which an amateur should begin his experiments. Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork), lay in the article to be cooked, sear upon one side, turn and sear upon the other; repeat, turning and cooking until done to taste; five minutes will suffice for small lamb chops. Serve with
Maître d'Hôtel Butter.
Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, chopped very fine, and one tablespoonful of lemon juice, very slowly.
Fillets of Beef, Mushroom Sauce.
Have half a dozen slices cut crosswise from a neatly trimmed fillet of beef. The slices may be cut of any thickness desired, but from half to three-fourths an inch is preferable for chafing-dish cookery. Melt two tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four or five minutes, turning every ten seconds. The heat should be well maintained throughout the cooking. Season with salt when half cooked. In another blazer make a cup of brown sauce; brown two tablespoonfuls of butter, add four tablespoonfuls of flour, and, when this is well browned, add half a cup of very rich brown stock and half a cup of liquid from the mushroom can. Season to taste with Kitchen Bouquet, salt, and a few drops of tabasco sauce, then add half a bottle of mushrooms, cut in halves. Serve as soon as the mushrooms are hot.
Fillets of Lamb, Cherry Sauce.
For the fillets use either the fillet from the loin or the top of a "best end of a loin" boned. Cut the meat in slices or rounds, and sauté in hot butter in the blazer. Season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of sherry wine, may be used in place of the maraschino cherries. This sauce may also be used with fillets of beef or young turkey.
Ham Timbales.
- 1½ cups of milk or thin cream.
- 1 cup of cold, cooked ham, chopped fine.
- ¼ a cup of fine bread crumbs.
- The yolks of 2 "hard-boiled" eggs.
- Two raw eggs.
- A few drops of tabasco sauce.
- ½ a teaspoonful of salt.
Method.—Take the bread crumbs from the centre of a stale loaf. Pass the cooked yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and tabasco to the raw eggs beaten and mixed with the milk. When thoroughly mixed turn into timbale moulds very carefully buttered. Fit papers into the bottoms of the moulds before buttering. Set these in the blazer, surround with hot water, letting it come half way to the top of the moulds. Heat the water to the boiling-point, then set the blazer into the hot-water pan partly filled with boiling water, cover and cook until the mixture is firm in the centre. Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.
Fillets of Chicken.
Remove the breast from a plump and tender chicken and separate from the bone and skin. Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fillets. Keep covered closely until ready to cook. Heat the blazer very hot, butter slightly, and in it lay the fillets and sprinkle with the juice of half a lemon, salt and white pepper; add, also, one-third a cup of chicken stock and a tablespoonful of sherry. Cover and let cook about ten minutes. In the meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of stock, in making which a small piece of ham or bacon was used. Add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine.
Mutton Réchauffé.
Melt three tablespoonfuls of butter in the blazer and sauté in this a tablespoonful, each, of green pepper and onion, chopped fine; add three tablespoonfuls of flour and half a teaspoonful of salt, and stir and cook until frothy; then add, gradually, one cup of brown stock and half a cup of tomato purée (cooked tomato strained). Let boil two or three minutes, then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes, and half a cup of cooked macaroni, blanched and drained. Two or three mushrooms or a tablespoonful of mushroom catsup improves this dish.
Baba or Wine Cake.
This cake may be made some days in advance, and when wished reheated in a sauce made in the chafing-dish. Baba is baked in a large mould and cut in slices, or in individual cylindrical or baba moulds.
Baba.
- 1 lb. of flour.
- 1 cake of compressed yeast.
- ½ a cup of water.
- 10 oz. of butter (1¼ cups).
- ¼ a teaspoonful of salt.
- ½ a cup of sugar.
- 8 eggs.
- ½ a cup of currants, sultanas or sliced citron.
Method.—Make a sponge of the yeast, softened in the water, and flour to knead. Knead the little ball of dough until elastic, and put into a small saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and three of the eggs to the rest of the flour, and beat with the hand until all are evenly blended; then add the rest of the eggs, one after another. When the ball of dough rises to the top of the water and is light, remove from the water with a skimmer and beat it into the egg paste; beat for some minutes, then beat in the fruit. Turn the mixture into the mould or moulds, leaving room for the cake to double in bulk. Let rise in a temperature of 68° F. When nearly doubled in bulk, bake from twenty to fifty minutes.
Sauce for Baba.
Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth a cup, or more, of maraschino, rum or sherry wine. Lay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the syrup. When hot, serve with or without whipped cream. Half a cup of apricot or quince marmalade may be added with the wine.
Fig Toast.
Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is well reduced. Cut the crust from a thick slice of bread and sauté to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter. Drain the bread on soft paper; then heap the figs upon it, cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar, beaten until stiff. Serve at once. Prunes, apricots, peaches, pears, or strawberry preserves, may be prepared in the same manner. If preserves be used, omit the sugar from the cream. Sponge cake may be used in the place of bread.
Pineapple Sponge.
Heat one pint of grated pineapple over hot water, sprinkle into it one-third a cup of fine tapioca (a quick-cooking kind), mixed with two-thirds a cup of sugar, and half a teaspoonful of salt; when the tapioca is transparent, add the juice of a lemon, and fold in the whites of two eggs, beaten until dry. Serve with cream and sugar.
Tapioca=and=Banana Sponge.
Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one pint of boiling water; add half a teaspoonful of salt and cook over hot water, stirring occasionally. When the tapioca is transparent, add the juice of two lemons, and fold in the whites of two eggs, beaten until dry. Serve spread over sliced bananas, with cream and sugar, or with a cold boiled custard, previously made. This dish may be prepared with canned peaches, apricots or quinces, using the juice of the fruit instead of water.
INDEX.
- Aberdeen Sandwiches, 205
- Aigrettes, Cheese, 109
- Almond-and-Peach Salad, 94
- Almonds and Walnuts, To Blanch, 12
- Anchovy Salad, 74
- Anchovy Toast, 175
- Anchovies with Olives, 176
- Apple,-Celery-and-Walnut Salad, 92
- Artichoke Salad, 45
- -and-Tomato Salad, 44
- Artichokes à la Bordelaise, 197
- Asparagus with Eggs, 193
- Aspic Jelly from Bouillon Capsules, etc., 100
- Aspic Jelly, Chicken Stock for, 99
- Baba, 216
- Baba, Sauce for, 216
- Bacon Salad, 84
- Bacon Sauce, 27
- Baking Powder Biscuit, 139
- Balls, Cheese, 107
- Bamboo Sprouts, Shrimp-and-Lettuce Salad, 74
- Banana-and-Orange Salad, 93
- Banana-and-Tapioca Sponge, 218
- Bar-le-Duc-and-Cheese Sandwiches, 135
- Bean, White, Salad, 32
- Bechamel Sauce, 205, 210
- Beef, Chopped, 209
- Beef Tea in Chafing-Dish, 207
- Beet-and-Cream Cheese Sandwiches, 125
- Beets and Brussels Sprouts, Salad of, 35
- Beets, Stuffed, 34
- Bernaise Sauce, 28
- Beverages with Sandwiches, 118
- Biscuit, Baking Powder, 139
- Sandwich, 139
- Bluefish Salad, 60, 75
- Boiled Dressing for Chicken Salad, 26
- Boiled Salad Dressing, 26
- Boston Brown Bread, 138
- Boudins-de-Saumon Salad, 61
- Bread, Boston Brown, 138
- Brook Trout Salad, 55
- in Aspic, 55
- Cabbage and Cauliflower, To Clean, 14
- Calf's Head en Tortue, 206
- Canapés, Egg, 193
- Cauliflower-and-Asparagus Salad, 46
- Cauliflower Salad, Egg Garnish, 49
- Caviare Sandwich Rolls, 120
- Celery, Apple-and-Nut Salad, 92
- -and-Chestnut Salad, 92
- Celery-and-Nut in Border, 43
- Celery-and-Oyster Salad, 66
- Celery Sandwiches, 120
- Celery, To Fringe, 15
- To Keep, 16
- Ceylon Cocoa, 145
- Chafing-Dish Appointments, 153
- Chafing-Dish Recipes:
- Aberdeen Sandwiches, 205
- Anchovy Toast, 175
- Anchovies with Olives, 176
- Artichokes à la Bordelaise, 197
- Asparagus Peas, 196
- Baba on Wine Cake, 216
- Bechamel Sauce, 210
- Beef Tea in Chafing-Dish, 207
- Bread Sauce, 211
- Buttered Lobster, 169
- Calf's Head en Tortue, 206
- Calves' Brains and Mushrooms, Poulette, 207
- Canned Peas with Egg, 198
- Cheese Fondue, 186
- Chicken Klopps with Bechamel Sauce, 204
- Chicken Timbales, 210
- Chicken with Mushrooms, 209
- Chopped Beef, 209
- Chops, etc. Pan Broiled, 212
- Clams à la Newburgh, 170
- Corned Beef Hash, 202
- Crabs à la Creole, 174
- Creamed Dishes, 166
- Creamed Mushrooms, 197
- Creamed Peas, 179
- Curried Eggs, 191
- Curried Oysters, 164
- Curried Oysterys, No. 2, 165
- Curried Sardines, 177
- Curried Vegetables, 199
- Deviled Dishes, 166
- Deviled Crabs, 173
- Egg Canapés, 193
- Egg Timbales, 211
- Egg à la Italienne, 190
- Eggs à la Parisienne, 190
- Eggs, Creole Style, 192
- Eggs, Italian Style, 194
- Eggs and Mushrooms à la Dauphine, 189
- Eggs with Asparagus, 193
- with Spinach, 194
- English Monkey, 187
- Epicurean Canapés, 205
- Escalloped Oysters, 168
- Fig Toast, 217
- Fillets of Beef, Mushroom Sauce, 213
- Fillets of Lamb, Cherry Sauce, 213
- Fresh Mushrooms and Sweetbreads, 196
- Fricassee of Oysters, 165
- Golden Buck, 185
- Halibut Rarebit, 184
- Ham Timbales, 214
- Hawaiian Lobster Curry, 171
- Kornlet Oysters, 201
- No. 2, 201
- Lobster à la Bechamel, 171
- Lobster à la Bordelaise, 170
- Lobster à la Newburgh, 169
- Lobster à la Poulette, 172
- Macaroni à la Italienne, 195
- Maître d'Hôtel Butter, 212
- Mock Terrapin, 203
- Minced Ham à la Poulette, 205
- Moulded Halibut with Creamed Peas, 178
- Mushroom Cromeskies, 197
- Mushrooms and Macaroni, 198
- Mushroom Sauce, 210
- Mutton Réchauffé, Creole Style, 215
- Oyster Canapés, 168
- Oyster Crabs, 174
- Oyster Crabs à la Hollandaise, 172
- Oyster Cromeskies, 167
- Oyster Rarebit, 185
- Oysters, 163
- Oysters, No. 2, 163
- Oysters à la D'Uxelles, 164
- Oysters Sauté, 168
- Panned Oysters, 167
- Maître d'Hôtel, 167
- Pineapple Sponge, 217
- Plain Lobster, 170
- Potatoes à la Maître d'Hôtel, 199
- Puff Balls, Sautéd, 198
- Purée of Fish, 179
- Réchauffé of Fish, 180
- No. 2, 181
- Salmi of Duck or Game, 208
- Salmi of Duck No. 2, 208
- Salt Codfish in Cream Sauce, 180
- Salt Codfish with Tomato Sauce, 179
- Sardine Canapés, 177
- Sardine Rarebit, 185
- Sardines, French Fashion, 177
- Sardines on Toast, 181
- Scotch Woodcock, 190, 207
- Scrambled Eggs à la Union Club, 188
- Scrambled Eggs with Cheese, 188
- Scrambled Eggs with Dried Beef, 189
- Scrambled Eggs with Oysters, 166
- Scrambled Eggs with Smoked Salmon, 188
- Scrambled Eggs with Tomatoes, 189
- Scrambled Ham and Eggs, 204
- Shirred Eggs, 192
- Shrimps à la Poulette, 175
- Shrimps with Peas, 175
- Spaghetti, Queen Style, 203
- String Beans à la Lyonnaise, 200
- Supreme of Chicken, 211
- Sweetbreads, Sautéd, 209
- Tapioca and Banana Sponge, 218
- Tomato Sandwich, 200
- Welsh Rarebit, 183
- White Hashed Potatoes, 199
- Woodcock Toast, 206
- Yorkshire Rarebit, 186
- Chafing-Dishes, Past and Present, 151
- Chaud-froid Sauce, White, 101
- Cheese Aigrettes, 109
- Cheese with Vegetable Macedoine, 110
- Cherry Salad, 91
- Cherry Sauce, 213
- Cherry,-Strawberry-and-Peach Salad, 95
- Chestnuts-and-Celery Salad, 92
- Chestnuts, To Shell and Blanch, 12
- Chicken, Fillets of, 214
- Chiffonade Salad, 94
- Chocolate, Plain, 145
- Chopped Beef, 209
- Chou Paste, 140
- Clams à la Newburgh, 170
- Claret Cup, 148
- Club Sandwiches, 129
- Cocoa, Ceylon, 145
- Coffee, Boiled, 143
- Filtered, 143
- Cole Slaw, Dressing for, 27
- Consommé for Aspic Jelly, 98
- Cooked Vegetable Salad, 37
- Corned Beef Hash, 202
- Sandwiches, 119
- Country Salad, 87
- Cowslip-and-Cheese Salad, 49
- Crab Toast, Mock, 186
- Crabs à la Creole, 174
- Creamed Dishes, 166
- Cream Salad Dressing, 27
- Cress,-Cucumber-and-Tomato Salad, 41
- Cress-and-Egg Sandwiches, 122
- Cress, To Clean, 14
- Cromeskies, Mushroom, 197
- Oyster, 167
- Croquettes, Cheese, 108
- Cucumber Salad, 36
- Cupid's Butter Sandwiches, 135
- Currant-and-Cheese Sandwiches, 135
- Curry, Hawaiian Lobster, 171
- Curried Eggs, 191
- Custard, Cheese, 105
- Royal, for Aspic, 11
- Date-and-Ginger Sandwiches, 132
- d'Artois, Cheese, 109
- Deviled Dishes, 166
- Dressing, Boiled, 26
- Dressings, Boiled and Cream, 9
- Dried Beef with Eggs, 189
- Duck-and-Olive Salad, 83
- Orange Salad, 83
- Duck, Salmi of, 208
- Duck or Game, Salmi of, 208
- Easter Salad, 86
- Egg Canapés, 193
- Egg and Canned Peas, 198
- Egg Lemonade, 146
- Egg-and-Cress Sandwiches, 122
- Egg-and-Ham Sandwiches, 119
- Eggs with Anchovy Toast, 175
- Eggs with Asparagus, 193
- to Boil for Garnishing, 11
- Eggs, Creole Style, 192
- Eggs, Whites of, To Poach, 11
- Endive, To Clean, 13
- Endive Salad, 30
- English Monkey, 187
- Entire Wheat Bread, 137
- Epicurean Canapés, 205
- Sandwiches, 123
- Escalloped Oysters, 168
- Fig-and-Nut Salad, 93
- Fig Sandwiches, 131
- Fig Toast, 217
- Fillets of Beef, Mushroom Sauce, 213
- Filling for Sandwiches, 116
- Filtered Coffee, 143
- Fish, Purée of, 179
- Réchauffé of, 180
- Fish Réchauffé, No. 2, 181
- Fish Salad in Aspic, 59
- Fish-and-Mushroom Salad, 65
- Fish, Salt Cod in Cream Sauce, 180
- Tomato Sauce, 179
- Five-o'clock Tea, 144
- Flavoring, 160
- Fondue, Cheese, 186
- French Dressing, Recipes for, 21
- in quantity, 22
- French Fruit Sandwiches, 131
- Fresh Mushrooms and Sweetbreads, 196
- Fricassee of Oysters, 165
- Fritters, Cheese, 110
- Fruit Jelly for Sandwiches, 134
- Fruit Punch, 146
- Fruit-and-Nut Salad, 90
- Game, Salmi of, 208
- Gherkins, To Cut for Garnish, 15
- Ginger and Date Sandwiches, 132
- Gnochi à la Romaine, 107
- Golden Buck, 185
- Grapefruit Salad, 93
- Grapefruit, Pineapple,-and-Pimento Salad, 95
- Green Butter Sandwiches, 126
- Green Pea Salad, 47
- -and-Potato Salad, 47
- Halibut, Fillets of, in Aspic, 57
- Halibut Salad, 55, 56
- for Fish Course, 64
- Halibut-and-Cucumber Salad, 56
- Halibut Sandwiches with Aspic, 128
- and Lettuce Sandwiches, 124
- Ham, Minced, Poulette Style, 205
- Ham Salad, 83
- Ham-and-Egg Sandwiches, 119
- Eggs Scrambled, 204
- Ham-and-Tongue Sandwiches, 119
- Ham Timbales, 214
- Harlequin Sandwiches, 125
- Hash, Corned Beef, 202
- Herbs, How to Chop, 13
- Hollandaise Sauce, 28, 173
- Home-Made Soda-Water, 147
- Honey Sandwiches, 132, 136
- How to Blanch Walnuts and Almonds, 12
- Blanch and Cook Vegetables, 14
- Boil Eggs Hard, 11
- Boil Fish and Meat, 140
- Chop Fresh Herbs, 13
- Clean Lettuce, Endive, Cress, etc., 13
- Cook Sweetbreads and Brains, 16
- Cut Radishes for a Garnish, 13
- Cut Gherkins for a Garnish, 15
- Fringe Celery, 15
- Keep Celery, Cress, Lettuce, etc., 16
- Make Nasturtium and Tarragon Vinegar, 17
- Make Royal Custard, 11
- Sauces, 158
- Pickle Nasturtium Seeds, 16
- Poach Whites of Eggs, 11
- Render Vegetables Crisp, 14
- Shell and Blanch Chestnuts, 12
- Shred Romaine, etc., 15
- Use Garlic or Onion in Salads, 12
- Hunter's Sandwich, 136
- Individual Soufflés of Cheese, 108
- Ingredients for One Cup of Sauce, 159
- Pint of Sauce, 160
- Italian Salad, 84
- Jelly,
- Aspic, from Bouillon Capsules, 100
- Claret, for Sandwiches, 134
- Fruit, for Sandwiches, 134
- Mayonnaise, 25
- Tomato, 43
- Klopps, Chicken, 204
- Kornlet Oysters, 201
- Lamb, Fillets of, 213
- Lemonade, Egg, 146
- Lentil Salad, 31
- Lettuce, How to Clean, 13
- Livournaise Sauce, 25
- Lobster à la Bechamel, 171
- Lobster Salad, 71
- Lobster in Aspic Sandwiches, 128
- Lobster and Mushroom Sandwiches, 121
- Macaroni à la Italienne, 195
- Macaroni and Mushrooms, 198
- Macedoine, Cheese and Vegetable, 110
- Macedoine Salad, 35
- Mackerel Salad, 60
- Salt, Salad, 61
- Maître d'Hôtel Butter, 212
- Potatoes, 199
- Marguerite Salad, 86
- Mayonnaise, Curdled, 24
- Measuring, 160
- Meat and Fish, Potted, 141
- Meats, Fresh, How to Boil, 140
- Salted, How to Boil, 140
- Minced Ham, Poulette, 205
- Miroton of Fish and Potato, 58
- Mock Crab Toast, 186
- Mock Terrapin, 203
- Mosaic Sandwiches, 127
- Moulded Salmon Salad, 75
- Mousse de Poulet Salad, 81, 82
- Mushroom Cromeskies, 197
- Mushroom Salad with Chicken Medallions, 80
- Mushrooms and Chicken, 209
- Mutton Réchauffé, 215
- Nasturtium Folds, 125
- Nasturtium Seeds, To Pickle, 16
- Nut,-Apple-and-Celery Salad, 92
- Nut-and-Celery Salad, 92
- Nut-and-Cheese Sandwiches, 122
- Nut-and-Chicken Sandwiches, 122
- Nut-and-Fig Salad, 93
- Oil, Value of, 8
- Onion and Garlic, How to Use, 12
- Orange-and-Banana Salad, 93
- Oyster Canapés, 16
- Oysters in Aspic, 65
- Oysters in Chafing-Dish, 163
- Creamed, 166
- Curried, 164, 165
- Deviled, 166
- à la D'Uxelles, 164
- Escalloped, 168
- Fricassee of, 165
- Kornlet, 201
- Panned, 167
- Maître d'Hôtel, 167
- Sauté, 168
- with Scrambled-Eggs, 166
- Pan-Broiling, 212
- Panned Oysters, 167
- Paste, Chou, 140
- Pastry Bag and Tubes, To Decorated Salads, 18
- Pâté-de-Foie-Gras in Aspic, 85
- Sandwiches, 122
- Peach-and-Almond Salad, 94
- Peach Salad, 95
- Peach,-Strawberry-and-Cherry Salad, 95
- Peanut Sandwiches, 125, 126
- Peas, Creamed, 179
- with Egg, 198
- Pineapple-and-Pimento Salad, 95
- Pineapple Sandwiches, 133
- Pineapple Sponge, 217
- Plain Chocolate, 145
- Plain Cocoa, 145
- Potato Salad, 32, 33
- Potato-and-Nasturtium Salad, 34
- Potatoes, Maître d'Hôtel, 199
- White Hashed, 199
- Potted Meats and Fish, 141
- Puff Balls, Sautéd, 198
- Puff Paste Sandwiches, 133
- Pulled Bread, 139
- Punch, Fruit, 146
- à la Nantes, 146
- Radishes, To Cut for Garnish, 13
- Ramequins, Cheese, 106
- Rarebit, Halibut, 184
- Réchauffé of Fish, 180, 181
- Mutton, 215
- Réchauffés, Concerning, 202
- Rice Bread, 138
- Rich Chocolate, 144
- Rolls, Salad, 138
- Rolls, Wedding Sandwich, 129
- Romaine, To Shred, 15
- Rose Leaf Sandwiches, 132
- Royal Custard for Garnishing, 11
- Russian Salad, 62
- Salad Dressing, Boiled, 26
- Salad Dressing, Cream, 27
- Salad:
- Anchovy, 74
- Apple,-Celery-and-English-Walnut, 92
- Artichoke, 45
- Asparagus, 47
- Asparagus and Salmon, 46
- Asparagus and Cauliflower, 46
- Bacon, 84
- Bluefish, 75
- Boudins-de-Saumon, 61
- Brook Trout, 55
- Brook Trout in Aspic, 55
- Brussels Sprouts and Beet, 35
- Cauliflower, 39
- Cauliflower, Egg Garnish, 49
- Celery-and-Chestnut, 92
- Celery-and-Nut, 43
- Cherry, 91
- Chicken, 78
- Chicken-and-Fresh Mushroom, 79
- Chicken, No. 3, 79
- Chicken, No. 4, 79
- Chiffonade, 94
- Combination, A Few, 30
- Cooked Vegetable Salad, 37
- Country, 87
- Cowslip-and-Cream Cheese, 49
- Cress,-Cucumber-and-Tomato, 41
- Cucumber, 36
- Cucumber for Fish Course, 36
- Duck-and-Olive, 83
- Duck-and-Orange, 83
- Easter, 86-87
- Endive, 30
- Endives-Tomato-and-Green-String-Bean, 36
- Fig-and-Nut, 93
- Fillets of Halibut in Aspic, 57
- Fillets of Halibut with Cole Slaw, 58
- Fish Moulded in Aspic, 59, 60
- French Chicken, 78
- Fruit, 89, 91
- Fruit-and-Nut, 90, 91
- Grapefruit, 93
- Grapefruit,-Pineapple-and-Pimento, 95
- Green-Pea, 47
- Green-Pea-and-Potato, 47
- Green and White, 88
- Halibut, 55, 56
- Halibut-and-Cucumber, 56
- Halibut (for Fish Course), 64
- Ham, 83
- Italian, 84
- Lentil, 31
- Lettuce, 29
- Lettuce,-Bamboo-Sprouts-and-Shrimps, 74
- Lobster, 71
- Lobster, No. 2, 71
- Lobster, No. 3, 71
- Lobster in Ring of Aspic, 72
- Macedoine, 35
- Macedoine of Vegetable, 47
- Mackerel or Bluefish, 60
- Marguerite, 86
- Miroton of Fish-and-Potato, 58
- Mousse-de-Poulet, 81, 82
- Moulded Salmon Salad, 75
- Mousseline of Lobster, 75
- Mushroom with Medallions of Chicken, 80
- Orange-and-Litchi Nut, 88
- Orange-and-Walnut, 92
- Orange-and-Banana, 93
- Oysters in Aspic, 65
- Oyster-and-Celery, 66
- Oyster-and-Sweetbread, 67
- Pâté de Foie Gras in Aspic, 85
- Peach, 15
- Peach-and-Almond, 94
- Peach,-Strawberry-and-Cherry, 95
- Potato, 32, 33
- Potato-and-Nasturtium, 34
- Potato, German Style, 37
- Potato with Mayonnaise, 50
- Russian, 62
- Russian Vegetable, 48
- Salmon, 63
- Salt Mackerel, 61
- Sardine, 69
- Sardine, No. 2, 69
- Sardine-and-Egg, 70
- Scallop, 68
- Shad-Roe-and-Cucumber, 61
- Shells of Fish-and-Mushrooms, 65
- Shrimp, 68
- Shrimp in Cucumber Boats, 67
- Shrimp with Aspic Border, 67
- Spanish, 63
- Spinach-and-Egg, 86
- Spinach-and-Tongue, 85
- Stuffed Cucumber, 49
- Stuffed Beet, 34
- Stuffed Tomato, 40
- Sweetbread-and-Cucumber, 77
- Tomato-and-Artichoke, 44
- Tomato-and-Onion, 36
- Tomato-and-Sweetbread, 40
- Tomato, Horseradish Dressing, 40
- Tomato Jelly, No. 2, 43
- Tomato Jelly with String Beans, 44
- Tomatoes Farces à l'Aspic, 42
- Tomatoes Stuffed with Nuts and Celery, 39
- Tomatoes Stuffed with Cucumber, 41
- Tomatoes Stuffed with Jelly, 42
- Turkey-and-Chestnut, 83
- Turnip with Asparagus Tips, 46
- Turquoise, 94
- White Bean, 32
- Salads, Arrangement of, 8
- Salads, Decorating with Bag and Tubes, 18
- Salads, Dressing of, 6
- Introduction to Subject, 3
- Salads, when Served with French Dressing, etc., 9
- Serving with Cheese, 10
- Salmi of Duck or Game, 208
- Salmon Salad, 63
- Moulded, 75
- Salmon-and-Asparagus Salad, 46
- Sandwiches:
- Aberdeen, 205
- Beet-and-Cream-Cheese, 125
- Beverages Served with, 118
- Bread for, 116
- Caviare Roll, 120
- Celery, 20
- Cheese-and-Bar-le-Duc, 135
- Cheese-and-English-Walnut, 122
- Chicken-and-Nut, 127
- Chicken Roll, 123
- Chicken Salad, 127
- Club, 129
- Corned Beef, 119
- Cress-and-Egg, 122
- Cupid's Butter, 135
- Date-and-Ginger, 132
- Egg-and-Spinach, 122
- Epicurean, 123
- Fig, 131
- Filling for, 116
- French Fruit, 131
- Fruit or Claret Jelly, 134
- Fruit with Whipped Cream, 133
- Green Butter, 126
- Halibut with Aspic Jelly, 128
- Halibut-and-Lettuce, 124
- Ham-and-Egg, 119
- Tongue, 119
- Harlequin, 125
- Honey, 132
- Hunters', 136
- Lobster with Aspic, 128
- Lobster Fingers, 124
- Milwaukee, The, 129
- Mosaic, 127
- Mushroom-and-Lobster, 121
- Nasturtium Fold, 125
- Pâté de Foie Gras (Imitation), 122
- Peanut, 125, 126
- Pineapple, 133
- Puff Paste, 133
- Rose Leaf, 132
- Russian, 121
- Sardine, 120
- Shad-Roe-and-Butter, 126
- Tomato, 200
- Tongue-and-Veal, 120
- Tower of Babel, 124
- Violet, 132
- Wedding Sandwich Roll, 129
- Whipped Cream, 133
- Sardine Canapés, 177
- Sardine-and-Egg Salad, 70
- Sardine Mayonnaise, 25
- Sardines, Curried, 177
- Sauce for Baba, 216
- Sauce, Bacon, 27
- Sauces, How to Make, 158
- Stock for use in, 99
- Scallop Salad, 68
- Scotch Woodcock, 190, 207
- Scrambled Eggs with Cheese, 188
- Shad-Roe-and-Butter Sandwiches, 126
- Shad-Roe-and-Cucumber Salad, 61
- Shells of Fish and Mushrooms, 65
- Shirred Eggs, 192
- Shrimp
- Shrimps with Peas, 175
- à la Poulette, 175
- Smoked Salmon with Eggs, 188
- Soda-Water, Home-Made, 147
- Soufflé, Cheese, 105
- Soufflés, Cheese, Iced, 108
- Spaghetti, Queen Style, 203
- Spanish Chocolate, 148
- Spanish Salad, 63
- Spinach-and-Egg Salad, 86
- Sponge, Pineapple, 217
- Tapioca and Banana, 218
- Stock, Chicken, for Aspic, 99
- Stock, Fish, 100
- for Sauces, 99
- Straws, Cheese, 106
- Strawberry,-Peach-and-Cherry Salad, 95
- String Beans, Lyonnaise, 200
- Sultana Cocoa, 145
- Sweetbread-and-Cucumber Salad, 77
- Sweetbreads-and-Brains, To Cook, 16
- Tapioca-and-Banana Sponge, 218
- Tartare Sauce, 25
- Tea, Beef, in Chafing-Dish, 207
- Tea, Five o'clock, 144
- Terrapin, Mock, 203
- Timbales, Chicken, 210
- Toast, Fig, 217
- Tomato-and-Artichoke Salad, 44
- Tomato, Bean-and-Endive Salad, 36
- Tomato,-Cress-and-Cucumber Salad, 41
- Tomato Jelly, 43
- Tomato-and-Onion Salad, 36
- Tomato Salad, Horseradish Dressing, 40
- Tomato Salad, Stuffed, 40
- Tomato Sandwich, 200
- -and-Sweetbread Salad, 40
- Tomatoes Farces à l'Aspic, 42
- Tomatoes with Scrambled Eggs, 189
- Tomatoes Stuffed with Celery and Nuts, 39
- Tomatoes Stuffed with Cucumber, 41
- Jelly, 42
- Tongue-and-Ham Sandwiches, 119
- Tower of Babel, 124
- Turkey-and-Chestnut Salad, 83
- Turnips and Asparagus in Salad, 46
- Turquoise Salad, 94
- Two Loaves of Wheat Bread, 137
- Veal-and-Tongue Sandwiches, 120
- Vegetable, Cooked, Salad, 37
- Vegetable Salad, Macedoine of, 47
- Vegetable Salad, Russian, 48
- Vegetables, To Blanch and Cook, 14
- Vinegar, Fines Herbes, 17, 18
- Violet Sandwiches, 132
- Watercress, How to Keep, 16
- Wedding Sandwich Rolls, 129
- Welsh Rarebit, 183
- Whipped Cream Sandwiches, 133
- White Hashed Potatoes, 199
- Wine Cake (Baba), 216
- Woodcock Scotch, 190, 207
- Woodcock Toast, 206
- Yorkshire Rarebit, 186