The Hotel St. Francis Cook Book

GENERAL INDEX

• Admiral (see Fish), 31
• Afternoon teas (selections), 100, 317, 334, 337
• Alaska black cod, broiled, 35
• Alaska black cod, kippered in cream, 232
• Alaska black cod, smoked, broiled, 298
• Alaska black cod, smoked, in cream, 312
• Alaska candlefish, broiled, 57
• Alhambra ice cream, 308
• Allemande sauce, 64
• Alexandria pudding, 217
• Alligator pear cocktail, 136
• Alligator pear salad, 54
• Allumettes (pastry), 161
• Almond biscuits, 312
• Almond cake, and almond cream cake, 96
• Almond milk (potage Reine Margot), 379
• Almond rocks (pastry), 213
• Almonds, salted (hors d'oeuvre), 320
• Almond wafers, 214
• Alsatian fish, 312
• American gugelhoff (pastry), 291
• Anchovy butter, 197
• Anchovy butter (sauce), 349
• Anchovy salad, 353
• Anchovy sauce, 29
• Anchovy toast, 139
• Angel cake or Angel food, 174
• Angels on horseback (oysters), 117
• Anglaise sauce (for fish), 387
• Anise seed cake, 52
• Anise toast, 276
• Anisette cake, 221
• Anisette jelly (wine), 40
• Antipasto (hors d'oeuvre), 37
• Apple, baked, 351
• Apple butter, 195
• Apple charlotte, 21
• Apple cobbler, 208
• Apple compote, 179
• Apple cottage pudding, 201
• Apple dressing, 355
• Apples, fried, 352
• Apple jelly, 133
• Apple Moscovite (pastry), 54
• Apple pie, 366
• Apples and quinces, canned, 194
• Apple roll, baked, 170
• Apple sauce, 103
• Apple snow (pastry), 304
• Apples, spiced, sweet, 237
• Apple strudel (pastry), 104
• Apple turnover, 152
• Apple water ice, 91
• Apricot compote, 179
• Apricot layer cake, 59
• Apricot marmalade, 172
• Apricot meringue, 210
• Apricot pie, 86
• Apricot roll, baked, 170
• Artichoke au gratin (individual), 51
• Artichokes, Barigoule, 282
• Artichokes, boiled, 323
• Artichokes en cocotte, 268
• Artichokes, filled with cauliflower, 55
• Artichokes d', fonds Feypell, 72
• Artichokes, fresh, à la Russe (hors d'oeuvre), 296
• Artichokes, fried, 63
• Artichokes, Jardinière, 123
• Artichokes, Jerusalem, in cream, 249
• Artichokes, pickled, 287
• Artichokes, quartered, 119
• Asparagus, boiled, 73
• Asparagus, Polonaise, 35, 73
• Asparagus, stewed, 74, 95
• Asparagus tips au gratin, 27, 108
• Asparagus tips in cream, 261
• Asparagus tips salad, 325
• Asparagus and Westphalia ham, 282
• Assorted cakes, 344
• Avocado salad, French dressing, 313

• Baba au Rhum (pastry), 384
• Baby lamb steak, horticulture, 88
• Bacon and cabbage, 41
• Bacon and eggs, 331
• Bacon, fried, 331
• Bain marie, 26
• Baisés (chocolate drops), 277
• Baked Alaska (see Ices, etc.), 84
• Bananas, baked, 275
• Banana coupe (see Ices, etc.), 129
• Banana cream pie, 145
• Banana ice cream, 8
• Bananas in cream, 325
• Banana pie, 292
• Bananas, sliced, with whipped cream, 156
• Bananas, sweet-sour (hors d'oeuvre), 379
• Banana whipped cream, 290
• Barquette à l'Aurore (hors d'oeuvre), 14
• Barracouda, aux fines herbes, 328
• Barracouda, broiled, sauce Rougemont, 256
• Bavarois à la Vanille, 379
• Bavarois with Bar le Duc, 33
• Bavarois, noisette (pastry), 88
• Bavarois, raspberry (pastry), 29
• Bass, aiguillettes of, à la Russe, 13
• Bass, aiguillettes of, Massena, 74
• Bass, Dijonaise, 72
• Bass, fillet of (1905), 348
• Bass, fillet of, Argentine, 172
• Bass, fillet of, Brighton, 193
• Bass, fillet of, Dieppoise, 366
• Bass, fillet of, Duglère, 130
• Bass, fillet of, Menton, 77
• Bass, Niçoise, 153
• Bass, paupiettes of, 80
• Bass, Provençale, 6
• Bass, fillet of, shrimp sauce, 362
• Bass, timbale of, 42
• Bean and cabbage soup, 279
• Beans, baked, Boston style, 351
• Beans, Bretonne, 69;
  • Normandie, 77;
  • Spanish, 270
• Beans, white, with tomatoes, 114
• Béarnaise sauce, 13
• Béarnaise tomato (sauce), 13
• Béchamel sauce, 322
• Beef à la mode, 143;
  • cold, 206
• Beef boiled with vegetables, 329
• Beef, braised, 167;
  • comfortable, 262
• Beef, braised, with calf's feet, 362
• Beef, chipped, on toast, 162
• Beef, corned, and cabbage, 27
• Beef, corned, hash, 91;
  • browned, 91
• Beef, corned, hash, au gratin, 91
• Beef (see Classified Index), 400
• Beef, fillet of, Cendrillon, 126
• Beef, fillet of, Charentière, 106
• Beef, fillet of, Dumas, 238
• Beef, fillet of, Lombarde, 134
• Beef, filet mignon, 105;
  • Athénienne, 171;
  • Bayard, 64
• Beef, filet mignon, Chéron, 147, 357
• Beef, filet mignon, Du Barry, 267;
  • Maréchale, 142
• Beef, filet mignon, Trianon, 105
• Beef, fillet of saute, Balzag, 183
• Beef, goulash (stew), 321
• Beef, hashed fillet of, Sam Ward, 120
• Beef, larded rump of, 167
• Beef, larded sirloin of, 348
• Beef, larded tenderloin of, 119
• Beef, larded tenderloin of, Lili, 189
• Beef, larded tenderloin of, Montbasson, 119
• Beef, larded tenderloin of, Sigurd, 273
• Beef, larded tenderloin of, St. Martin, 154
• Beef, larded tenderloin of, Vigo, 178
• Beef marrow, Princess, 197
• Beef, miroton of, en bordure, 360
• Beef, planked sirloin steak, 22;
  • St. Francis, 209
• Beef, porterhouse, baked, 301
• Beef, porterhouse steak, Bercy, 142;
  • Jolly, 176
• Beef, Rheinbraten, 354
• Beef, roast, Jules Albert, 242
• Beef, roast sirloin, fermière, 169;
  • Mounet-Sully, 231
• Beef, roast sirloin of, Porte Maillot, 385
• Beef, roast tenderloin, Berthieu, 203;
  • Boucicault, 300
• Beef, roast tenderloin, vert pré, 216
• Beef, roast top sirloin of, 349
• Beef, rump of, 103
• Beef, rump steak, Bercy, 326;
  • Dickinson, 249
• Beef, Salisbury steak, Stanley, 270
• Beef, sirloin of, Clermont, 3
• Beef, sirloin of, roasted, 331
• Beef, sirloin steak, Braconière, 296
• Beef, sirloin steak, broiled, Cliff House, 164
• Beef, sirloin steak, Dickinson, 98
• Beef, sirloin steak, marchand de vin, 42
• Beef, sirloin steak, sauce Madère, 330
• Beef, sirloin steak, Saxonne, 287
• Beef, small sirloin steak, à la Russe, 221
• Beef, small tenderloin steak, Cercle Militaire, 281
• Beef, small tenderloin steak, Demidoff, 108
• Beef, small tenderloin steak, Fedora, 149
• Beef, small tenderloin steak, Nicholas II, 289
• Beef, sour schmorrbraten, 138
• Beefsteak and kidney pie, 344
• Beefsteak, Bismarck, 18;
  • Jussien, 292
• Beefsteak, Provençale, 13;
  • Tartare, 213
• Beef stew, homemade, 333
• Beef tenderloin, minced, à l'estragon, 53
• Beef, tenderloin of, Brillat Savarin, 137
• Beef tenderloin, Bristol, 374;
  • Cardinalice, 250
• Beef, tenderloin of, Cubaine, 110;
  • Cumberland, 113
• Beef, tenderloin of, Gambetta, 233
• Beef, tenderloin of, larded, 328
• Beef, tenderloin of, Malvina, 38
• Beef, tenderloin of, Moderne, 227
• Beef, tenderloin of, Parisienne, 165
• Beef, tenderloin of, Voisin, 158
• Beef, tenderloin steak, Bernardi, 303
• Beef, tenderloin steak, broiled, 334
• Beef, tenderloin steak, Florentine, 19
• Beef, tenderloin steak, Marseillaise, 182
• Beef, tenderloin steak, Polonaise, 116
• Beef, tenderloin steak, Rachel (small), 213
• Beef tongue, boiled, 29
• Beef tongue, Menschikoff, 305
• Beef tongue, Parisienne, 71
• Beef tongue, smoked, with spinach, 144
• Beef tongue, sweet-sour, 61
• Beef, tournedos, Bayard, 152
• Beef, tournedos, Bordelaise, 129;
  • Café Julien, 256
• Beef, tournedos, Massenet, 350;
  • Niçoise, 139
• Beef, tournedos, Porte Maillot, 199;
  • Vaudeville, 186
• Beets à la Russe, 196
• Beets, boiled, 326
• Beets, Californienne, 260;
  • Frouard, 108
• Beets, young, in butter, 76
• Beignets soufflés (pastry), 169
• Benedictine jelly, 40
• Bercy (garniture), 38
• Bercy (sauce), 38, 326
• Berliner Pfannenkuchen (pastry), 187
• Berries with whipped cream, 157
• Bignon (see Fish), 11
• Bird's nests (pastry), 222
• Biscuits, almond, 312
• Biscuits, bran, 318
• Biscuit glacé, apple, 385
• Biscuit glacé, chocolate, 385;
  • coffee, 385
• Biscuit glacé, foundation, 385
• Biscuit glacé, Kirsch, 385;
  • mapeline, 385
• Biscuit glacé, peppermint, 385;
  • pineapple, 385
• Biscuit glacé, pistache, 385;
  • raspberries, 385
• Biscuit glacé, St. Francis, 385;
  • strawberry, 385
• Biscuits, Maryland beaten, 344
• Biscuits, seed, 273
• Biscuits, tea, 329
• Biscuit Tortoni, 90
• Bisque d'écrevisses, 383
• Bisque of California oysters, 9
• Bisque of clams, 350
• Blanc mange aux fruits, 171;
  • aux liqueurs, 171
• Blanc mange, chocolate, 171;
  • coffee, 171
• Blanc mange, corn starch, 248;
  • with berries, 248
• Blanc mange, corn starch, with Sabayon, 248
• Blanc mange, corn starch, with stewed fruits, 248
• Blanc mange, vanilla, 171
• Black bass, Cambacérès, 373;
  • Heydenreich, 208
• Black bass, planked, 258
• Black bass, Tournon, 201
• Blackberry cordial (for medicinal purpose), 205
• Blackberry jam, 133
• Blackberry jelly, 133
• Blackberry meringue, 210
• Blackberry pie, 86
• Blackberry roll, baked, 170
• Black cake, 273
• Bloater, Yarmouth, 342
• Bloater, Yarmouth, in oil (hors d'oeuvre), 98
• Blood pudding, 379;
  • sauce Robert, 152
• Bluefish, broiled, maître d'hôtel, 339
• Buckwurst, hot (pork), 81
• Boneless squab en aspic, 209
• Bordelaise sauce, 334
• Boston baked beans, 351
• Boston brown bread, 365
• Boston brown pudding, 201
• Bouchettes, coffee (pastry), 170
• Bouchettes, Palmyra (pastry), 207
• Bouchettes (pastry), 170
• Bouillabaise, Marseillaise, 370
• Bouillon (Consommé), 329
• Boulanger (garniture), 360
• Bouquet garni, 333
• Bran biscuits, 318
• Bran bread, 318
• Bran bread, four o'clock tea, 318
• Brandied cherries, 173
• Brandied peaches, 173
• Brandy jelly, 40
• Brandy, lemon or orange, for flavoring, 224
• Brandy sauce, 49
• Brandy, vanilla, 205
• Brazil nuts, salted (hors d'oeuvre), 135
• Bread, etc. (see Classified Index)
• Bread and butter sandwich, 337
• Bread, Boston brown, 365
• Bread, bran, 318
• Bread, bran, 4 o'clock tea, 318
• Bread, corn, 316, 365
• Bread crumbs sauce, 9;
  • for game, 47
• Bread custard pudding, 197
• Bread, French, 356
• Bread, Graham, 316
• Bread, homemade, 356
• Bread, pulled, 271
• Bread, raisin, 316
• Bread sauce, 9;
  • for game, 47
• Bread, spoon or mush, 315
• Breakfast rolls, 353
• Brioche (pastry), 317
• Bristol (garniture), 374
• Brook trout, boiled, Romanoff, 304
• Brook trout, broiled, with bacon, 99
• Brook trout, Café de Paris, 316;
  • Cambacérès, 297
• Brook trout, Meunière, 95;
  • Miller style, 104
• Brook trout, Volper, 242
• Broth, fish, 212
• Broth, oyster, 99
• Brown Betty (pastry), 100
• Brown bread pudding, baked, 289
• Brown butter sauce, 336
• Brown gravy sauce, 341
• Brussels sprouts and chestnuts, 5
• Brussels sprouts, boiled, 5
• Brussels sprouts in bouillon, 32
• Buckwheat cakes, 325
• Buckwurst, hot, 81
• Burgundy jelly (wine), 40
• Burned farina soup, 115
• Butter, apple, 195
• Butterball duck, roasted, 344
• Butterfish, sauté Meunière, 326
• Butter, lobster, 383
• Butter, royal (pastry), 268

• Cabbage, boiled, 3
• Cabbage, German style, 251
• Cabbage, red, 376
• Cabbage soup, Normande, 170
• Cabbage, stuffed, 271
• Cabinet pudding, 31
• Cactus fruit with lemon, 38
• Cake, almond, 96;
  • almond cream, 96
• Cake, angel, 174
• Cake anise seed, 52
• Cake, anisette, 221
• Cake, apricot layer, 59
• Cakes assorted, 344
• Cake, black, 273
• Cakes, buckwheat, 325
• Cake, Caroline, 76
• Cake, cheese, 317
• Cake, chocolate layer, 59
• Cake, Christmas, 273
• Cake, cinnamon, 191
• Cake, cocoa, 100
• Cake, coffee, 317;
  • coffee cream, 191
• Cake, coffee fruit, 190
• Cake, Danish apple, 303
• Cake, devil, 277
• Cakes, flannel, 109
• Cake, French layer, 59;
  • French sponge, 291
• Cake, fruit, 336
• Cake, German apple, 325;
  • German coffee, 190
• Cake, German huckleberry, 181
• Cakes, griddle, war, 313
• Cake, honey, 180
• Cake, lady, 259
• Cake, layer, 59, 367
• Cake, lemon, 234
• Cake, moka (Mocha), 50
• Cake, Napoleon, 48
• Cake, orange, 234
• Cake, patience, 210
• Cake, pound, 336
• Cakes, rice, 109
• Cake, royal, 268
• Cakes, silver, 265
• Cake, sponge, 76
• Cake, streusel, 190
• Cake, tango, 275
• Cake, wedding, 293
• Calf's brains au beurre noir, 73
• Calf's brains, boiled, 154
• Calf's brains fried, tomato sauce, 154
• Calf's foot jelly, 202
• Calf's head à la Française, 69
• Calf's head, Poulette, 41
• Calf's head, plain, boiled, 389
• Calf's head, Providence, 127
• Calf's head, sauce piquante, 104;
  • vinaigrette, 59
• Calf's liver and bacon, 358
• Calf's liver dumplings (leberkloese), 116
• Calf's liver, Lyonnaise, 235
• Calf's liver, sauté, 345;
  • sauté, Robert, 145
• Calf's liver, sauté, Spanish style, 228
• California marmalade, 140
• California raisins, 313
• California sherbet, 113
• Canapé of anchovies (hors d'oeuvre), 328
• Canapé of caviar (hors d'oeuvre), 321
• Canapé of chicken (hors d'oeuvre), 63
• Canapé Eldorado (hors d'oeuvre), 292
• Canapé Hambourgeoise (hors d'oeuvre), 324
• Canapé Julia (hors d'oeuvre), 54
• Canapé of lobster (hors d'oeuvre), 237
• Canapé Martha (hors d'oeuvre), 369
• Canapé Monte Carlo (hors d'oeuvre), 387
• Canapé Norway (hors d'oeuvre), 153
• Canapé P. P. I. E. (hors d'oeuvre), 315
• Canapé of raw beef (hors d'oeuvre), 144
• Canapé of raw meat (hors d'oeuvre), 51
• Canapé Regalia (hors d'oeuvre), 338
• Canapé Riga (hors d'oeuvre), 347
• Canapé Romanoff (hors d'oeuvre), 92
• Canapé St. Francis, 72
• Canapé St. Francis (hors d'oeuvre), 201
• Canapé of sardines (hors d'oeuvre), 332
• Canapé Thon Mariné (hors d'oeuvre), 245
• Candied lemon or orange peel, 205
• Cannelons à la crème, 150
• Cantaloup Water ice, 1
• Canteloupe and watermelon, surprise, 258
• Canvas-back duck, roasted, 336
• Capon, galantine of, 211
• Caper sauce, 369
• Capon, stuffed, Bruxelloise, 59
• Capon, stuffed, St. Antoine, 4
• Caramel custard, 28
• Caramel ice cream, 145
• Cardinal sauce, 124
• Cardon à la Moelle, 358
• Caroline cake, 76
• Carrots in butter, 71
• Carrots, Vichy, 364
• Catfish, sauté, Meunière, 97
• Cauliflower au gratin, 331
• Cauliflower Polonaise, 338
• Cauliflower, purée of, 79
• Cauliflower salad, 196
• Caviar, 343
• Celery broth, cold, 251
• Celery plain (hors d'oeuvre), 320
• Celery root, field and beet salad, 378
• Celery salad, Victor, 330
• Celery sauce, 245
• Celery stewed in cream, 332
• Celery, stewed, au Madere, 345
• Cèpes sauté, 371;
  • Tyrolienne, cold, 30
• Cereals (see Classified Index)
• Chambord (see Fish), 52
• Chambord (sauce), 254
• Champagne jelly, 40;
  • fine, 40
• Champagne punch, 163, 223
• Champagne sauce, 232
• Charlotte Russe, 107
• Chartreuse jelly, 40
• Cheese (see Classified Index)
• Cheese balls, 323
• Cheese cake, 14, 317
• Cheese, cottage, 146
• Cheese, cream, with Bar le Duc, 387
• Cheese, Olympic club, 314
• Cheese, Petaluma cream, 275
• Cheese, St. Francis, 188
• Cheese soufflé (fromage), 95
• Cheese straws, 61
• Cheese toast, 309
• Chéron (garniture), 357
• Cherries, brandied, 173
• Cherries, jellied, 205
• Cherry pie, 86
• Cherry preserves, 173
• Cherries, spiced, 236
• Cherry tartlette, 369
• Chestnuts, boiled, 3
• Chestnuts, boulettes, 295
• Chestnut dressing, 355
• Chestnuts, glacé, 38;
  • glacé au Madere, 38
• Chicken (see Classified Index)
• Chicken à l'Estragon, 68
• Chicken à la King, 337
• Chicken, Austrian fritters, 113
• Chicken, baked with rice, 79
• Chicken, breast of, Alexandra, 379
• Chicken, breast of, en aspic, 218
• Chicken, breast of, with figs, 280
• Chicken, breast of, James Woods, 316
• Chicken, breast of, with Virginia ham, 54
• Chicken, broiled, Tyrolienne, 150
• Chicken broth (Consommé), 322
• Chicken, cold, Isabella, 277
• Chicken, coquille of, Mornay, 302
• Chicken croquettes, 381
• Chicken, Diva, 339
• Chicken dumplings, 388
• Chicken, Edward VII, 367
• Chicken en cocotte, Bazar, 310
• Chicken, essence of, in cup, 37
• Chicken, fricassée, à l'ancienne, 184
• Chicken, fried, country style, 338
• Chicken, fried, Maryland, 20
• Chicken, fried, Savoy, 264
• Chicken, fried, Villeroi, 183
• Chicken, galantine of, 211
• Chicken hash, à l'Italienne, 298
• Chicken hash on toast, 46
• Chicken hash, Victor, 361
• Chicken jelly, 206
• Chicken's legs, deviled, 121;
  • with Virginia ham, 258
• Chicken, Leon X, 307
• Chicken livers, sauté, forestière, 39
• Chicken livers, sauté, au Madère, 372
• Chicken okra soup, 365
• Chicken patties, Toulouse, 134
• Chicken, plain, roasted, 319
• Chicken pot pie, home style, 50
• Chicken salad, Victor, 3
• Chicken sandwich, 334
• Chicken, sauté, Alsacienne, 255;
  • Ambassadrice, 364
• Chicken, sauté, Amphitian, 138;
  • Archiduc, 169
• Chicken, sauté, au Madère, 135
• Chicken, sauté, bordelaise, 371;
  • Chasseur, 94
• Chicken, sauté, D'Austin, 107
• Chicken, sauté, demi-deuil, 153
• Chicken, sauté, Demidoff, 124;
  • Hongroise, 77
• Chicken, sauté, Josephine, 303;
  • Lafitte, 196
• Chicken, sauté, Madeleine, 120;
  • Marengo, 366
• Chicken, sauté, Montmorency, 55;
  • Montpensier, 122
• Chicken, sauté, Parisienne, 43;
  • Portugaise, 78
• Chicken, sauté, Salonika, 63;
  • Viennoise, 190
• Chicken soup, Brésilienne, 184;
  • Florentine, 242
• Chicken soup, Fougarmont, 242;
  • Française, 298
• Chicken soup, Mulligatawny, 204;
  • Piedmontaise, 208
• Chicken soup, Portugaise, 193;
  • San Remo, 281
• Chicken, stuffed with California raisins, 313
• Chicken, Tyrolienne, 86
• Chicken, Valencienne, 7
• Chicory, purée of, 240
• Chicory salad, 322;
  • with chapon, 155
• Chocolate, 364
• Chocolate Bouchettes, 170
• Chocolate cream pie, 276
• Chocolate drops (baisés), 277
• Chocolate éclairs, 352
• Chocolate ice cream, 331
• Chocolate layer cake, 59, 367
• Chocolate macaroons, 97
• Chocolate profiterole, 20
• Chocolate pudding, cold, 279
• Chocolate sauce, cold, 279
• Choron (sauce), 13
• Chops, Badoise (pork), 215
• Chowder, clam, 363;
  • Boston style, 84
• Chowder, fish, 101
• Chowder, lobster, 363
• Christmas cake, 273
• Cider, boiled, 141
• Cinnamon cake, 191
• Citron preserves, 89
• Clams, Bâtelière, 66
• Clam broth, Chantilly (Consommé), 363
• Clam broth (Consommé), 363
• Clam chowder, 363;
  • Boston style, 84
• Clams en cocotte, Californienne, 190
• Clams, Créole, 32
• Clams, fried soft, Tartar, 250
• Clams, little neck, on half shell, 331
• Clams, scalloped, 227
• Clams, soft, Newburg, 36
• Clam soup, homemade, 283
• Clam soup, soft, Salem, 161
• Clams stuffed, 196
• Clams with wine sauce, 96
• Claret jelly, 40
• Claret punch, 218
• Clear green turtle soup, 93
• Clermont (garniture), 3
• Cobbler, apple, 208;
  • apricot, 208;
  • peach, 208;
  • pear, 208
• Cocktail, alligator pear, 136
• Cocktail, crab, Crêmière, 189
• Cocktail, crab, Victor, 84
• Cocktail, grapefruit, 111
• Cocktail, oyster, 23;
  • sauce for, 23
• Cocktail, raisin, 80
• Cocoa, 366
• Cocoa cake, 100
• Cocoanut custard pie, 111
• Cocoanut meringue pie, 111
• Cocoanut pudding, 197
• Cocotte en (see Eggs), 402
• Codfish balls, 370
• Codfish (or other white fish) boiled, 321
• Codfish, boiled, Flamande, 244;
  • Horose, 374
• Codfish cakes, 107
• Codfish, picked, in cream, 377
• Codfish, salt, Biscayenne, 181;
  • Nova Scotia, 83
• Codfish steak, à l'Anglaise, 238
• Coffee, and after dinner coffee, 320
• Coffee bouchettes (pastry), 170
• Coffee cake, 317;
  • coffee cake dough, 187
• Coffee cream cake, 191
• Coffee custard, 101
• Coffee fruit cake, 190
• Coffee ice cream, 389
• Cognac jelly, 40
• Colache (vegetable), 272
• Colbert sauce, 347
• Cold beef à la mode, 206
• Cold celery broth, 251
• Cold pheasant pie, 199
• Cole slaw (salad), 331;
  • ravigote, 110
• Compote (see Fruit, cooked), 168, 179, 186, 192
• Compote with rice, 223
• Consommé (see Classified Index)
• Consommé Ab-del-Cader, 169;
  • Alexandria, 224
• Consommé Allemande, 178;
  • Andalouse, 171
• Consommé aux éclairs, 140
• Consommé aux pluches, 148
• Consommé aux quenelles, 105;
  • quenelles, Doria, 144
• Consommé, Bellevue, 363
• Consommé Bretonne, 22;
  • Bohémienne, 185
• Consommé (bouillon), 329
• Consommé Brunoise, 368
• Consommé Brunoise and vermicelli, 258
• Consommé Cameroni, 201;
  • Camino, 77;
  • Caroline, 155
• Consommé, celery and rice, 243
• Consommé Céléstine, 119;
  • Charles Quint, 197
• Consommé Chartreuse, 278;
  • Châtelaine, 250
• Consommé Chevalièr, 215
• Consommé, (Chicken broth), 322
• Consommé chiffonade, 124
• Consommé cialdini, 348
• Consommé (clam broth), 363;
  • (Chantilly), 363
• Consommé Colbert, 57, 246
• Consommé, crème de volaille, 14
• Consommé Créole, 181
• Consommé, Croute au pot, 126
• Consommé D'Artagnan, 12;
  • Daumont, 107
• Consommé de la mariée, 16
• Consommé Diablé, 136;
  • Diane, 311;
  • Ditalini, 371
• Consommé Doria, 360;
  • Du Barry, 71
• Consommé Favorite, 7;
  • Federal, 260;
  • Fermière, 236
• Consommé Fleury, 380;
  • Florentine, 53, 192
• Consommé Frascati, 292;
  • Garibaldi, 207;
  • Georgia, 290
• Consommé, gumbo strained, in cups, 59
• Consommé Impératrice, 18;
  • Inauguration, 220
• Consommé Irma, 174
• Consommé Italian paste, 248
• Consommé Japonnaise, 158;
  • Julienne, 4;
  • Leopold, 307
• Consommé Madrilène, 387;
  • Magadore, 183
• Consommé Marchand, 160
• Consommé Marie Louise, 189;
  • Massenet, 379
• Consommé Medina, 287
• Consommé Monaco, 232;
  • Monte Cristo, 218
• Consommé Montesquieu, 241
• Consommé Napier, 269;
  • National, 285
• Consommé Nelson, 302;
  • Niçoise, 194
• Consommé with noodles, 295
• Consommé Oriental, 234;
  • Orleans, 378
• Consommé, oyster broth, 99
• Consommé Palestine, 203
• Consommé parfait, 24, 97
• Consommé paysanne, 230
• Consommé Pemartin, 297;
  • Perles de Nizam, 146
• Consommé, plain, 319
• Consommé Portugaise, 264
• Consommé Printanier, 121
• Consommé Profiteroles, 150;
  • Rachel, 49
• Consommé Ravioli, 134;
  • Rothschild, 228;
  • Rivoli, 375
• Consommé Royal, 349;
  • Royal, with carrots, 129
• Consommé Royal, green, 280;
  • Royal, red, 280
• Consommé Russe, 117
• Consommé sago, 333
• Consommé Sarah Bernhardt, 142
• Consommé Scotch, 11
• Consommé Sévigné, 359, 109
• Consommé Sicilienne, 213;
  • Soubise, 113
• Consommé stuffed cabbage, 271
• Consommé Talleyrand, 209
• Consommé tapioca, 337;
  • with écrevisse butter, 253
• Consommé Théodora, 111;
  • Tosca, 138
• Consommé Trianon, 211, 280
• Consommé Turbigo, 165;
  • Valentienne, 131
• Consommé Vanderbilt, 222;
  • Venitienne, 152
• Consommé vermicelli, 41
• Consommé Vivieurs, 128;
  • Xavier, 178
• Cookies, homemade, 33
• Cooper soup, 145
• Corn à la Marie, 259
• Corn bread, 316, 365
• Corn bread, Maryland, 339
• Corn (canned), stewed, 106
• Corn fritters, 375;
  • (canned), 264
• Corn fritters, Susan Jones, 274
• Corn, green, 163
• Corn, hulled, 336
• Corn muffins, 361
• Corn oysters, 270
• Corn pone, Southern, 144
• Corn, pudding, 315
• Corn sauté in butter, 192
• Corn meal pudding, 43
• Corn starch, blanc mange, 248;
  • with berries, 248
• Corn starch, blanc mange, with Sabayon, 248
• Corn starch, blanc mange, with stewed fruits, 248
• Corn starch food (for invalids), 248
• Corn starch pudding, 188
• Cornet à la crème (pastry), 150
• Cosmopolitan salad, 230
• Cottage cheese, 146
• Cottage pudding, 201;
  • cottage pudding, apple, 201
• Coupe Oriental (see Ices, etc.), 16
• Coupe St. Jacques, 7
• Coupe Victor (see Ices, etc.), 298
• Court Bouillon (see Fish), 58
• Crab, à la Louise, 82
• Crab, boiled, 347
• Crab cocktail, Crêmière, 189;
  • Victor, 84
• Crab, curried, 98
• Crab, deviled, 30;
  • deviled in shell, 108
• Crab en brochette, 97
• Crab gumbo soup, 212
• Crab legs, Josephine, 126
• Crab legs, stock (hors d'oeuvre), 156
• Crab meat au beurre noisette, 347
• Crab meat au gratin, 82
• Crab meat, Belle Helene, 83
• Crab meat in chafing dish, 82
• Crab meat in cream, 388
• Crab meat, Gourmet, 82;
  • Monza, 388;
  • Suzette, 82
• Crab or oyster poulette, 82
• Crab Portola, 104
• Crab, Ravigote, cold, 130
• Crab salad, 48;
  • Louis, 128
• Crab apple marmalade and jelly, 172
• Cranberry jelly, 172
• Cranberry sauce, 274
• Cranberry water ice, 299
• Crayfish butter (ecrevisse), 383
• Cream of almond sandwich, 100
• Cream of artichokes, 166
• Cream of asparagus, Favori, 308
• Cream of asparagus (soup), 354
• Cream of bananas (soup), 65
• Cream of cauliflower, 325
• Cream of celery, 328
• Cream of celery, Kalamazoo, 39
• Cream of chicken, 335
• Cream of corn and onions, 273
• Cream of endives, 364
• Cream of farina, 67
• Cream of farina lié, 266
• Cream of flageolets, 216
• Cream, fried (pastry), 71
• Cream fritters, 159
• Cream of green corn, 69, 157
• Cream of lettuce soup, 62
• Cream of lima beans, 51
• Cream of parsnips I, 120
• Cream of parsnips II, 172
• Cream, pastry, 352
• Cream of peas, 305;
  • Suzon, 305
• Cream of peas, St. Germain, 305
• Cream of potatoes, 334
• Cream puffs, 352
• Cream of rice, 386
• Cream sauce, 322
• Cream sauce (pastry), 24
• Cream soups (see Classified Index)
• Cream soup à l'Algérienne, 147
• Cream soup, Chicken à la Reine, 375
• Cream soup, Chicken Hortense, 92
• Cream soup, frog legs, 56
• Cream of summer squash, 300
• Cream of watercress (soup), 214
• Crème Bagration (soup), 139
• Crème Cardinal (soup), 149
• Crème Congolaise, 153
• Crème Countess (soup), 182
• Crème de volaille (consommé), 14
• Crème maintenon (soup), 18
• Crème Parisienne (soup), 104
• Crème, Reine Mogador, 97
• Créole sandwich, 100
• Créole sauce, 371
• Crêpes Suzette (pastry), 294
• Crescents, puff paste (see Bread), 341
• Croquettes, chicken, 381;
  • ham, 241
• Croquettes Livannienne (hors d'oeuvre), 6
• Croquettes, lobster, 381
• Croquettes, meat, 301
• Croquettes, rice, 223, 374
• Croquettes, sweetbreads, 381
• Croquettes, Virginia ham, 241
• Croustades, 55
• Croustades Cancalaise (hors d'oeuvre), 380
• Croustades, Financière, 62
• Croustades, Laquipierre, 70
• Croute à l'Ananas (pastry), 215
• Croute aux fruits (fruit crust), 215
• Croute au pot (consommé), 126
• Croute Bretonne, soup, 190
• Croûtons, Diable (for soup), 128
• Croûtons Parmesannne, 135
• Crullers, 187
• Crusts with apples, 287;
  • peaches, 286;
  • pears, 287
• Cucumber salad, 9
• Cucumbers, stuffed, 113
• Cucumbers on toast, 301
• Cucumber sweet pickles, ripe, 288
• Cumberland style (with braised beef), 362
• Curry sauce, 377
• Culemo salad, sliced, 228
• Cup custard, 26
• Currant jelly, 167
• Currant pie, and English currant pie, 86
• Custard, caramel, 28
• Custard, boiled, 206
• Custard, coffee, 101
• Custard, cup, 26
• Custard, vanilla, with meringue, 206

• Dandelion salad, 103;
  • German style, 103
• Danish apple cake, 303
• Dariole Duchesse (pastry), 257
• Dartois Chantilly (pastry), 114
• De Goncourt (garniture), 368
• Devil cake, 277
• Devil sauce, 121
• Deviled crab, 30;
  • in shell, 108
• Deviled ham, 269
• Diplomate pudding, 78;
  • glacé, 85
• Diplomate sauce, 154
• Ditalini à la Royal (soup), 272
• Diva (see Chicken), 339
• Doughnuts, 187
• Dressings (see Salad dressings)
• Dressing, chestnut, 355
• Dressing for chicken, turkey, pig, etc., 355
• Dressing, Moscovite (fish), 262
• Dressing, salad, 314
• Ducale (garniture), 54
• Duck, breast of (tame), 117;
  • Virginia style, 117
• Duck, roast Muscovy (tame), 282
• Ducks, tame (see Classified Index)
• Duckling, roast tame, 335
• Dumplings, fish, 42
• Dumpling, flour, 336
• Dumplings for stews, pot-pies, etc., 283
• D'Uxelles, 10

• Easter kid, roasted, 56
• Eau de vie de Dantzig (see Ices, etc.), 144
• Éclairs, pistache, 362
• Écrevisse butter (crayfish), 383
• Écrevisses en buisson, 333
• Écrevisses, Georgette, 306
• Écrevisses, Lafayette, 157
• Écrevisses mayonnaise, 357
• Écrevisses, mousse de, 220
• Écrevisse salad, gourmet, 351
• Écrevisse sauce, 220
• Écrevisses, Voltaire, 306
• Eels, fried, sauce rémoulade, 280
• Eels, Marinière, 252
• Eels, smoked, 45
• Eggs (see Classified Index)
• Eggs, Agostini (poached), 165
• Eggs à l'Aurore (mollet), 306
• Eggs à la Reine (poached), 60
• Eggs à la Russe, 29
• Eggs à la tripe, 43
• Eggs, Amiral (shirred), 177
• Eggs, with anchovies (scrambled), 357
• Eggs, Andalouse (poached), 300
• Eggs Antoine (shirred), 171
• Eggs, Argenteuil (poached), 298
• Eggs, Argenteuil (shirred), 162
• Eggs, aromatic (poached), 362
• Eggs with asparagus tips (scrambled), 366
• Eggs Auben (mollet), 260
• Eggs au beurre noir (shirred), 335
• Eggs au fondu (poached), 166
• Eggs, bacon and, 331
• Eggs with bacon (scrambled), 37
• Eggs, Bagration, 46
• Eggs, Balti (poached), 241
• Eggs with bananas (shirred), 149
• Eggs, Bar le Duc (poached), 212
• Eggs, Basque, 179
• Eggs, Beaujolais (poached), 6
• Eggs, Belley (scrambled), 281
• Eggs, Belmont, 160
• Eggs, Benedict (poached), 34
• Eggs, Bennett, 285
• Eggs, Benoit (poached), 253
• Eggs, Bercy (shirred), 352
• Eggs, Bernadotte (poached), 255
• Eggs, Biarritz, 153
• Eggs, Bienvenue (shirred), 204
• Eggs, Blanchard (poached), 172
• Eggs, Bombay (poached), 176
• Eggs, Bonne femme, 296
• Eggs, Bordelaise, 62;
  • Bordelaise (mollet), 236
• Eggs Boremis (en cocotte), 366
• Eggs, Boston style (poached), 297
• Eggs, Brésilienne (poached), 42
• Eggs, Brunswick (shirred), 289
• Eggs, Buckingham, 240
• Eggs, Bullitt (scrambled), 293
• Eggs, Canada, 252
• Eggs, Carême (shirred), 81
• Eggs, Caroli (shirred), 258
• Eggs, Caroline (scrambled), 194
• Eggs, Castro, 290
• Eggs, with celery (cold), 229
• Eggs, Céléstine (poached), 183
• Eggs, Chambery (poached), 266
• Eggs, Chambord (poached), 254
• Eggs, Châteaubriand (poached), 127
• Eggs with cheese (scrambled), 169
• Eggs with cheese, Swiss, (scrambled), 193
• Eggs, with chives (fried) 152;
  • (scrambled), 90
• Eggs, Chipolata (shirred), 24
• Eggs with clams, Créole (poached), 32
• Eggs, Colbert (poached), 168
• Eggs, Colonel (poached), 58
• Eggs, Columbus (poached), 150
• Eggs Commodore (en cocotte), 120
• Eggs, Conté (shirred), 302
• Eggs Coquelicot (en cocotte), 368
• Eggs, Coquelin, 104
• Eggs, Crossy (poached), 95
• Eggs, Cream sauce (mollet), 227
• Eggs, Créole (poached), 192
• Eggs, Créole (shirred), 371
• Eggs, Danoise (cold), 158
• Eggs, d'Artois (poached), 118
• Eggs, Dauphine (poached), 273
• Eggs, De Lesseps (shirred), 249
• Eggs Derby (poached), 277
• Eggs Diane (poached), 378
• Eggs, Don Juan, 250
• Eggs d'Orleans (poached), 233
• Eggs Du Barry (en cocotte), 79
• Eggs D'Uxelles (en cocotte), 156
• Eggs, Epicurienne (shirred), 109
• Eggs, Fedora, 155
• Eggs Florentine (mollet), 242
• Eggs, Florentine (poached), 264
• Eggs with fine herbs (scrambled), 380
• Eggs, fried, 322
• Eggs Gambetta (poached), 13
• Eggs, Gastronome, 73
• Eggs Germaine (poached), 262
• Eggs Gourmet (poached), 117, 201
• Eggs, Grazienna, 256
• Eggs, ham and, 322
• Eggs with ham (scrambled), 332
• Eggs, hard boiled, vinaigrette (hors d'oeuvre), 310
• Eggs, Havemeyer (scrambled), 198
• Eggs Henry IV (poached), 351
• Eggs Hongroise (poached), 145
• Eggs, Imperial (shirred), 276
• Eggs Indienne (poached), 377
• Eggs, Infante (fried), 243
• Eggs Isabella (poached), 275
• Eggs Italienne (en cocotte), 361
• Eggs, Jockey Club (shirred), 261
• Eggs Lackmée (poached), 38
• Eggs, Lenox, 246
• Eggs with lobster (scrambled), 267
• Eggs, Lorraine (shirred), 106
• Eggs, Lucullus (scrambled), 211
• Eggs, Magda (scrambled), 303
• Eggs Malakoff (poached), 124
• Eggs Maltaise (poached), 69
• Eggs Marigny (en cocotte), 348
• Eggs Marlborough (poached), 208
• Eggs, Marseillaise (scrambled), 147
• Eggs Martha (poached), 57
• Eggs, Mauresque (scrambled), 237
• Eggs, Mayence (scrambled), 213
• Eggs, McKenzie, 301
• Eggs, Mery, 21
• Eggs, Metternich (shirred), 309
• Eggs, Mexicaine (poached), 282
• Eggs, Meyerbeer, 244;
  • (shirred), 65
• Eggs, Ministerielle (shirred), 383
• Eggs, Mireabeau, 12
• Eggs Mirabel (poached), 138
• Eggs Molière (mollet), 267
• Eggs, Monaco (shirred), 159
• Eggs, Montebello, 230
• Eggs, Mornay (shirred), 5
• Eggs with Morocquaine (scrambled), 350
• Eggs with morilles (scrambled), 22
• Eggs, Moscow, 202
• Eggs Mounet-Sully (poached), 63
• Eggs, Nantaise (scrambled), 269
• Eggs, Niçoise (shirred), 216
• Eggs, Nantaise (poached), 304
• Eggs, Norwegian (scrambled), 286
• Eggs, in oil (fried), 29
• Eggs, Opéra (shirred), 248
• Eggs Oriental (poached), 1
• Eggs, Oudinot, 20, 175
• Eggs with parsley (shirred), 38
• Eggs Patti (poached), 224
• Eggs Paulus (poached), 107
• Eggs with peppers (shirred), 197
• Eggs Périgordine (poached), 220
• Eggs Persanne (poached), 387
• Eggs Piedmontaise (poached), 222
• Eggs plain (en cocotte), 115
• Eggs, Pluche (scrambled), 223
• Eggs, poached, 324
• Eggs, poached, à l'Estragon (cold), 181
• Eggs poached, with clams, Créole, 32
• Eggs, poached, mayonnaise (cold), 326
• Eggs, Pocahontas (scrambled), 83
• Eggs Porto Rico (en cocotte), 142
• Eggs Presidential (poached), 149
• Eggs Princesse (poached), 77
• Eggs, Raspail (scrambled), 105
• Eggs Renaissance (en cocotte), 70
• Eggs Ribeaucourt (en cocotte), 305
• Eggs, Riche (cold), 245
• Eggs Rothschild (poached), 52
• Eggs St. Catherine, 209
• Eggs, St. George, 100
• Eggs St. Laurent (poached), 94
• Eggs St. Pierre (poached), 139
• Egg salad, 268;
  • Egg salad dressing, 386
• Egg salad (hors d'oeuvre), 268
• Eggs, with salt pork (fried), 257
• Eggs Sans Gêne (poached), 353
• Eggs, Sarah Bernhardt, 67;
  • (scrambled), 295
• Egg sauce, 322
• Eggs scrambled, 321;
  • Turbico, 15
• Eggs shirred, 333
• Eggs with smoked beef (scrambled), 321
• Eggs with smoked salmon (scrambled), 216
• Eggs, stuffed with anchovies (cold), 193
• Eggs, stuffed, with crab meat (hors d'oeuvre), 349
• Eggs, stuffed, Epicure (hors d'oeuvre), 270
• Eggs, stuffed (hors d'oeuvre), 343
• Eggs, stuffed, Nantua (hors d'oeuvre), 354
• Eggs, Suzette, 221
• Eggs Taft (poached), 292
• Eggs Talleyrand (poached), 56, 98
• Eggs, Texas clover (scrambled), 93
• Eggs, Tivoli (poached), 360
• Eggs with tomatoes (scrambled), 249
• Eggs Troubadour (poached), 44
• Eggs with truffles (scrambled), 71
• Eggs, Turque (shirred), 121
• Eggs Valentine (en cocotte), 111
• Eggs Vanderbilt (poached), 148
• Eggs Velour (poached), 294
• Eggs, Venetian in chafing dish, 92
• Eggs Vilna (poached), 228
• Eggs, Virginia ham and, 103
• Eggs Virginia (poached), 103
• Eggs Voltaire (en cocotte), 92
• Eggs Zingara (poached), 389
• Eggs Zurlo (poached), 307
• Eggs Waterloo (poached), 141
• Egg plant, broiled, 163;
  • fried, 345
• Egg plant, in casserole, 264
• Egg plant, Sicilienne, 258
• Egg plant, stuffed, 261
• Egg nog, frozen, 110
• Endive salad, 361
• Endive with beets salad, 239
• English chuck steak (lamb) maître d'hôtel, 114
• English gooseberry pie, 86
• English grape pie, 86
• English huckleberry pie, 86
• English rhubarb pie, 86
• English rice pudding, 115
• English walnuts, salted (hors d'oeuvre), 386
• Escarole salad, 322
• Estragon sauce, tarragon, 106

• Fancy Ices (see Classified Index)
• Farina, boiled in milk, 194
• Farina pudding, 43
• Farina soup, Francis Joseph, 123
• Fidgi (sauce), 136
• Field salad, 324
• Figaro sauce, 231;
  • (cold), 231
• Figs, fresh, in cream, 327
• Fig jam, 205
• Figs Roma, 318
• Figs, sliced, with cream, 158
• Filet mignon (see Classified Index, beef)
• Filet mignon, Monegasque, 294
• Filling, lemon butter, 234;
  • orange butter, 234
• Financière (garniture), 62
• Fine champagne jelly, 40
• Finnan haddie, broiled, 386
• Finnan haddie in cream, 326
• Fish (see Classified Index)
• Fish, Admiral, 31
• Fish broth, 212;
  • with whipped cream, 256
• Fish chowder, 101
• Fish, cold, Michels, 186
• Fish dumplings, 42
• Fish, fillet of, au gratin, Italian, 193
• Fish salad, Ravigote (hors d'oeuvre), 364
• Flageolets au cerfeuil, 162
• Flageolet beans, 386
• Flamande sauce, 244
• Flannel cakes, 109
• Fleurette sauce, 330
• Fleurons, 357
• Floating Island, 2
• Florentine (garniture), 19
• Flounder, aiguillettes of, Rouchefoult, 175
• Flounder, fillet of, Café Riche, 386
• Flounder, fillet of, Cansale, 38
• Flounder, fillet of, Chevreuse, 364
• Flounder, fillet of, Chilienne, 261
• Flounder, fillet of, Circassienne, 139
• Flounder, fillet of, Meissonier, 7
• Flounder, fillet of, Norvégienne, 300
• Flounder, fillet of, Piombino, 166
• Flounder, fillet of, Pompadour, 123
• Flounder, fillet of, St. Avertin, 203
• Flounder, paupiette of, St. Avertin, 203
• Flour, dumpling, 336
• Foie gras, terrine de, à la gelée, 359
• Foie gras, terrine de, en aspic, 202, 216
• Fonds d'artichauts, Du Barry (cold), 234
• Force and cream, 324, 334
• Forcemeat, tongue and truffles, 79
• Forestière sauce, 349
• Four o'clock tea, bran bread, 318
• Fowl, boiled, 322;
  • celery sauce, 245
• Frankfort pudding, 112
• Frankfurter sausages, imported, 243
• French bread, 356
• French layer cake, 59
• French pastry, 44
• French salad dressing, 320
• French sponge cake (Génoise lègere), 291
• Fricadellen (balls of cooked meat), 136
• Fried cream (pastry), 71
• Fritters (canned corn), 263
• Fritters, corn, 375;
  • Susan Jones, 274
• Fritters cream, 159
• Fritters, surprise, 212
• Frogs' legs, Dilloise, 176
• Frogs' legs, fried, Espagnole, 214
• Frogs' legs, Greenway, 149, 267
• Frogs' legs, Jerusalem, 51
• Frogs' legs, Marinière, 23
• Frogs' legs, sauté à sec, 323, 385
• Frosting or icing, 352
• Frozen egg nog, 110
• Frozen loganberry juice, 317
• Fruit (see Classified Index)
• Fruit cake, 336;
  • white, 57
• Fruit, cooked (see Classified Index)
• Fruit crust, 215
• Fruits dried, stewed, 253
• Fruits glacé, 224
• Fruit jelly (wine), 40
• Fruit salad, au kirsch, 34;
  • au marasquin, 34
• Fruit salad, Chantilly, 34
• Fruit salad glacé, 109
• Fruits, sliced, with whipped cream, 156

• Galantine of capon; of chicken; of squab, 211
• Game (see Classified Index)
• Game, purée of, 52;
  • for garnishing, 52
• Garnitures for entrees, etc. (see Classified Index)
• Gelée (meat jelly), 359
• Gems, wheat bran, 318
• Génoise lègere (pastry), 291
• Génoise sauce, 327
• German almond strips, 180
• German apple cake, 325
• German carrot soup, 262
• German coffee cake, 190
• German huckleberry cake, 181
• German lentil soup, 89
• German pancake, 381
• Germea (cereal), 350
• Giblet sauce, 74
• Giblet soup à l'Anglaise, 323
• Ginger bread, 297
• Ginger snaps, 137
• Glacé fruit, 224
• Gnocchis à la Romaine, 182;
  • au gratin, 182
• Golden buck, 63
• Golfin sauce, 377
• Goosebreast, smoked (hors d'oeuvre), 44
• Goose liver sauté, 364;
  • aux truffles, 364
• Goose, stuffed, with chestnuts, 18
• Gooseberry compote, 186
• Gooseberry jam, 236
• Gooseberry pie, 86
• Goulash, Hungarian (stew), 321
• Graham bread, 316
• Grape jelly, 236
• Grape juice, sweet, 289
• Grapefruit, à l'Anisette, 99;
  • à la Rose, 116
• Grapefruit, Cardinal, 199
• Grapefruit with cherries, 344
• Grapefruit with chestnut, 30
• Grapefruit cocktail, 109
• Grapefruit coupe, 129
• Grapefruit en suprême, 367;
  • with kirsch, 106
• Grapefruit marmalade, 101
• Grape-nuts (cereal), 342
• Green coloring (vert d'epinards), 44
• Green gage plums, preserved, 173
• Green Hollandaise sauce, 44
• Griddle cakes, war, 313
• Gugelhoff, American (pastry), 291
• Gumbo filé, Louisiana, 372
• Gumbo strained, in cups (consommé), 59

• Halibut, Boitel, 189
• Halibut, broiled, Alcide, 144;
  • maître d'hôtel, 333
• Halibut, fillet of, Bristol, 125
• Halibut, fillet of, Cubaine, 234
• Halibut, fillet of, Lilloise, 152
• Halibut, fillet of, Mornay, 373
• Halibut, fillet of, Pondicherry, 295
• Halibut, fillet of, Venitienne, 148
• Halibut, Metternich, 301;
  • Richmond, 121
• Halibut, scalloped, with cheese, 106
• Ham, boiled, Leonard, 79
• Ham croquettes, 241
• Ham, deviled, 269
• Ham and eggs, 322
• Ham, fried, 322
• Ham, pickled, 376
• Ham and spinach, boiled, 103
• Ham, sugar cured, glacé, 247
• Ham, Virginia, broiled, 134
• Ham, Virginia, croquettes, 241
• Ham, Virginia, glacé, 232
• Hamburg steak, 335
• Hangtown fry, 64
• Hard sauce, 49
• Hare, saddle of, sour cream sauce, 90
• Hare soup, Uncle Sam, 294
• Hare stew (hasenpfeffer), 12
• Haricot of mutton (stew), 44
• Hasenpfeffer (hare stew), 12
• Hash, corned beef, 91
• Hash, chicken, à l'Italienne, 298
• Hash, chicken, on toast, 46
• Hash, chicken, Victor, 361
• Hash, turkey, on toast, 356
• Hazlenut ice cream, 8
• Hazlenut macaroons, 290
• Hearts of Palm, Victor, 317
• Herring, fillet of, Mariné (hors d'oeuvre), 53
• Herring, fresh, à l'Egyptienne, 310
• Herring, kippered, broiled, 81
• Herring, Livonienne (hors d'oeuvre), 305
• Herring salad, 221;
  • Moscovite, 262
• Herring salad (hors d'oeuvre), 221
• Hollandaise sauce, 319
• Homemade apple pudding, 80
• Homemade bread, 356
• Homemade cookies, 33
• Hominy (cereal), 321
• Hominy, fried, 323
• Honey cake, 180
• Horose sauce, 374
• Hors d'oeuvres (see Classified Index)
• Hors d'oeuvres variés, 343
• Horseradish, en bouillon (sauce), 329
• Horseradish, in cream (sauce), 329
• Horseradish sauce, cold, English style, 329
• Hubbard squash, baked, 362
• Huckleberry roll, baked, 170
• Hungarian goulash (stew), 311, 321
• Hussarde sauce, 171
• Hungarian soup, 301

• Ice cream, Alhambra, 308
• Ice cream, banana, 8
• Ice cream, caramel, 145
• Ice cream, coffee, 389
• Ice cream, chocolate, 331
• Ice cream, fancy, 332
• Ice cream, hazlenut, 8
• Ice cream, loganberry, 315
• Ice cream, Neapolitan, 95
• Ice cream, peach, 8
• Ice cream, Philadelphia, 323
• Ice cream, pineapple, 8
• Ice cream, pistache, 377
• Ice cream, raspberry, 8
• Ice cream, Romaine, 309
• Ice cream, strawberry, 340
• Ice cream, vanilla, 320
• Ices (see Classified Index)
• Icing or frosting, 352
• Icing, pistache, 362
• Icing, royal, 161, 293
• Imperial pancake, 117
• Imperial salad, 188
• Indian canapé (hors d'oeuvre), 88
• Indian soy sauce, 255
• International (garniture), 389
• Irish lamb stew, 328
• Irish stew, spring lamb with dumplings, 283
• Italian meringue, 177
• Italian salad, 14
• Italian paste (consommé), 248
• Italienne sauce, 361
• Italian wine sauce (pastry), 279

• Jam, blackberry, 133
• Jam, fig, 205
• Jam, gooseberry, 236
• Jam, loganberry, 133;
  • raspberry, 133
• Jellied cherries, 205
• Jelly, anisette (wine), 40
• Jelly, apple, 133
• Jelly, Benedictine, 40
• Jelly, blackberry, 133
• Jelly, brandy, 40
• Jelly, Burgundy (wine), 40
• Jelly, champagne, 40;
  • fine champagne, 40
• Jelly, chartreuse, 40
• Jelly, chicken, 206
• Jelly, claret, 40
• Jelly, cognac, 40
• Jelly, cranberry, 172
• Jelly, currant, 167
• Jelly, fruit (wine), 40
• Jelly, grape, 236
• Jelly, kirsch, 40
• Jelly, maraschino, 40
• Jelly, meat, 359
• Jelly, Moselle, 40
• Jelly, port wine, 40
• Jelly, quince, 89
• Jellies recipes (suggestions), 131
• Jelly, Rhine wine, 40
• Jelly roll, 151
• Jelly à la Russe (wine), 40
• Jelly, sherry, 40
• Jelly, wine with apricots, 270
• Jelly, wine, 40;
  • with berries, 270
• Jelly, wine, with peaches, 270
• Jelly, wine, with whipped cream, 247
• Jerusalem artichokes in cream, 249
• Jets de Houblons (vegetable), 350
• Julienne, 19

• Kalte schale (beverage), 273
• Kalter Aufschnitt, 204
• Kentucky sauce, 253
• Kid, Easter, roasted, 56
• Kieler sprotten (hors d'oeuvre), 101
• Kingfish, Argentine, 221;
  • Meunière, 375;
  • Ubsala, 182
• Kippered herring, broiled, 81
• Kirsch jelly, 40
• Kisses (pastry), 161
• Knickerbocker salad, 130
• Koenigsberger Klobs, 137
• Kohl rabi baked, 260

• Lady cake, 259
• Lady fingers, 344
• Lallah Rookh (see Ices, etc.), 103
• Lamb (see Classified Index)
• Lamb, baby, steak, horticulture, 88
• Lamb broth à la Grecque, 127
• Lamb broth à la Reine, 226
• Lamb broth, Olympic Club, 164
• Lamb chops with bacon, 325
• Lamb chops, Beaugency, 292
• Lamb chops, Beau-sejour, 291
• Lamb chops, Bignon, 297;
  • Bradford, 155
• Lamb chops, breaded, 349;
  • Reformé, 127
• Lamb chops, Charcutière, 67
• Lamb chops, English, tavern, 58
• Lamb chops, English, XX Century Club, 362
• Lamb chuck steak, English, maître d'hôtel, 114
• Lamb chops, Maison d'Or, 206
• Lamb chops, Maréchal, 6;
  • Robinson, 192
• Lamb chops, sauce Soubise, 102
• Lamb chops, sauté aux cèpes, 357
• Lamb chops, sauté aux fines herbes, 262
• Lamb chops, Victor Hugo, 62
• Lamb curried, with rice, 15
• Lamb cutlets in papers, 91
• Lamb hash, 322;
  • J. A. Britton, 316
• Lamb hash, with peppers, 139
• Lamb hash, Sam Ward, 260
• Lamb kidneys, en brochette, with bacon, 231
• Lamb kidneys en Pilaff, 312
• Lamb kidney stew, 356
• Lamb, leg of, Boulangère, 24
• Lamb loin chops, fried, 284
• Lamb loin chops, Jardinière, 131
• Lamb, leg of, Renaissance, 141
• Lamb, navarin of, printanier (stew), 353
• Lamb, noisettes, 54;
  • Ducale, 265;
  • Montpensier, 197
• Lamb, rack of, 87;
  • jardinière, 87
• Lamb, rack of, Montjo, 130
• Lamb saddle, Carnot, 136
• Lamb saddle, International, 389
• Lamb saddle, jardinière, 217
• Lamb saddle, Souvaroff, 174
• Lamb, shoulder of, in baker's oven, 146
• Lamb steak, 38
• Lamb steak, Bercy, 38
• Lamb stew, Irish, 328
• Lamb tenderloin, Thomas, 386
• Lamb trotters, Poulette, 350
• Langues de chat (pastry), 179
• Layer cake, 59, 367
• Leberkloese (calf's liver dumplings), 116
• Lemon butter filling, 234
• Lemon cake, 234
• Lemon custard pie, 111
• Lemon Darioles (pastry), 240
• Lemon meringue pie, 111
• Lemon or orange brandy for flavoring, 224
• Lemon or orange peel, candied, 205
• Lemon pie, special, 111, 312
• Lemon sauce (pastry), 87
• Lemon water ice, 1
• Lemonade, 222
• Lentils, 33
• Lentil salad, 33
• Lettuce, boiled, 35
• Lettuce braisé, 385
• Lettuce salad, 323
• Lettuce and tomato salad, 83
• Lillian Russell (see Ices, etc.)
• Lima beans, 16
• Lima beans au paprika, 250
• Lima beans, curried, 6
• Lima beans, purée of, 39
• Lima beans with shallots, 284
• Limes, to preserve, 204
• Lobster with anchovies salad, 2
• Lobster baked, Cardinal, 284;
  • Lincoln, 185
• Lobster, Becker, 198
• Lobster broiled, 382
• Lobster butter, 383
• Lobster chowder, 363
• Lobster corals, 80
• Lobster en court bouillon, 246
• Lobster croquettes, 381
• Lobster Newburg, 334
• Lobster salad, 2
• Lobster sauce, 274
• Lobster stuffed, 5
• Lobster, Thermidor, 22
• Loganberry jam, 133
• Loganberry juice, frozen, 317
• Loganberry ice cream, 315
• Loganberry roll, baked, 170
• Loin pork, baker's oven style, 75
• Loin pork, roasted, 319
• Lunch rolls, 358
• Lyon sausage (hors d'oeuvre), 330, 343

• Macaronade Célestine (pastry), 206
• Macaroni, Caruso, 254
• Macaroni in cream, 376
• Macaroni soup with leeks, 261
• Macaroons, 344
• Macaroons, chocolate, 97;
  • fancy, 346;
  • hazlenut, 290
• Macédoine (vegetable), 77
• Macédoine water ice, 6
• Mackerel, broiled, anchovy butter, 239
• Mackerel, salted, boiled, 328
• Madère, sauce, 330
• Maître d'hôtel sauce, 324
• Mallard duck, roasted, 327
• Malta vita (cereal), 343
• Malvina (garniture), 38
• Maraschino jelly, 40
• Maraschino sauce for iced pudding, 80
• Marinière sauce, 64
• Mariniert herring (hors d'oeuvre), 345
• Marmalade, apricot, 172;
  • peach, 172
• Marmalade, California, 140
• Marmalade and jelly, crabapple, 172
• Maryland beaten biscuits, 344
• Maryland corn bread, 339
• Matjes herring Krasnapolsky (hors d'oeuvre), 217
• Matelote of fish, 69;
  • sauce for, 69
• Maximilienne sauce, 267
• Mayonnaise sauce, 325
• Meat croquettes, 301
• Meringue (for baked Alaska), 84
• Meringue à la crème chantilly, 359
• Meringue glacée à la chantilly, 348
• Meringue glacée au chocolate, 18
• Meringue, Italian, 177
• Meringue paste for pie, 111
• Meringue, peach, 210;
  • raspberry, 210;
  • strawberry, 210
• Meringued peaches, 70
• Meringue shells, 320
• Merry widow cocktail (hors d'oeuvre), 299
• Meunière, sauce, 375
• Mignonnette sauce, 355
• Milk toast, 327
• Millionaire punch, 141
• Mince meat, 350;
  • canned, 290
• Mince pie, 350
• Mint sauce, 373
• Mint wafers, 307
• Mirlitons (pastry), 250;
  • au rhum, 259
• Mixed grill, 26
• Mocha (see Moka), 50
• Mock turtle soup, 46
• Moka cake, 50
• Moka (Mocha) filling, 50
• Mollet (see Eggs)
• Montebello (see Fish), 17
• Montebello sauce, 230
• Montmorency pudding, 300
• Mornay sauce, 373
• Mortadella (hors d'oeuvre), 249, 307
• Moscovite dressing (fish), 262
• Moselle jelly, 40
• Mousse au café (see Ices, etc.), 152
• Mousse au chocolate (see Ices, etc.), 152
• Mousseline sauce, 331
• Muffins, corn, 361
• Muffins, popover, 212
• Mushrooms, fresh, broiled, 330
• Mushrooms, fresh, purée of, 293
• Mushrooms, fresh, sauté in butter, 52
• Mushrooms, fresh, stuffed, 10
• Mussels, Marinière, 64
• Mustard sauce, 211, 358
• Mutton (see Classified Index)
• Mutton chops, Argenteuil, 233
• Mutton chops, Bignon, 297
• Mutton chops, braised, 128
• Mutton chops, Daumont, 55
• Mutton chops, English, Kentucky sauce, 253
• Mutton chops, English, Tavern, 58
• Mutton chops, English, XX Century Club, 146
• Mutton chops, grilled, 354
• Mutton chops, Maison d'Or, 207
• Mutton chops, Robinson, 48;
  • Signora, 70
• Mutton, haricot of (stew), 44
• Mutton, leg, boiled, caper sauce, 369
• Mutton, leg, Bretonne, 69
• Mutton, leg of, à la Busse, 52
• Mutton, leg, Choiseul, 118;
  • Clamart, 83
• Mutton, leg, Mexicaine, 241
• Mutton, leg, Réforme, 60
• Mutton, leg, roasted, 26
• Mutton, loin, Charcutière, 375
• Mutton rack, roasted, 105
• Mutton saddle, roasted, 94
• Mutton shoulder, Budapest, 304
• Mutton soup, Kitchener, 263

• Napoleon cake, 48
• Nasturtion seeds, pickled, 287
• Navarin of lamb, printanier (stew), 353
• Neapolitan ice cream, 95
• Neapolitan sandwich (see Ices, etc.), 139
• Nectarine compote, 179
• Nesselrode pudding, 65
• Newburg sauce, 36
• New England boiled dinner, 12
• Noodles, 20;
  • Polonaise, 57
• Noisettes of lamb, 54
• Nonpareil sauce, 240
• Normandie water ice, 6

• Oatmeal, 319
• Okra and tomatoes, sauté, 162
• Olive and anchovy salad (hors d'oeuvre), 252
• Olives, ripe, with garlic and oil (hors d'oeuvre), 113
• Olives, ripe (hors d'oeuvre), 320
• Olive sandwich, 100
• Olive sauce, 121
• Olives, stuffed, 139
• Ombrelle d'Ostende, 168
• Omelets (see Classified Index)
• Omelet Argentine, 185
• Omelet, Bayonnaise, 271
• Omelet, Célestine, 263
• Omelet with cèpes, 130
• Omelet, Cherbourg, 308
• Omelet with chives, 243
• Omelet au cognac, 120
• Omelet au confiture, 370
• Omelet du Czar, 328, 376
• Omelet with egg plant, 164
• Omelet fines herbes, 102
• Omelet with ham, 369
• Omelet Impératrice, 247
• Omelet with jelly, 333
• Omelet with kidneys, 87
• Omelet, Levy, 231
• Omelet, Lorraine, 374
• Omelet, Louis XIV, 39
• Omelet, Meissonier, 215
• Omelet with onions, 139
• Omelet with oysters, 2
• Omelet with parsley, 156
• Omelet with peas, 287
• Omelet, plain and for sweet dessert, 320
• Omelet, potato, 71
• Omelet with potatoes, 179
• Omelet, Robespierre, 93
• Omelet, Schofield, 101
• Omelet with soft clams, 9, 36
• Omelet with soft clams, Newberg, 36
• Omelette soufflée, 37, 68
• Omelet, Spanish, 66
• Omelet with strawberries, 320
• Omelet en surprise, 68
• Omelette Suzanne, 61
• Omelet, sweet, plain, 320
• Omelet with Virginia ham and peppers, 59
• Omelet, Vogeleier, 16
• Onion au gratin soup, 61, 342
• Onions, fried, 371
• Onions, glacées, 52
• Onions, Hongroise, 85
• Onions, purée of, Soubise, 91
• Onions, stewed, 269
• Onions, stuffed, with cabbage, 3
• Onion and tomato soup, 296
• Onions, pickled, 288
• Orange baskets (see Ices, etc.), 213
• Orange butter filling, 234
• Orange cake, 234
• Orange compote, 192
• Orange coupe (see Ices, etc.), 129
• Orange custard pie, 111
• Orange Darioles, 240
• Orange and grapefruit, St. Francis, 313
• Orange juice, 335
• Orange or lemon brandy for flavoring, 224
• Orange or lemon peel, candied, 205
• Orange meringue pie, 111
• Orange sauce, 87
• Oranges, sliced, 324
• Orange soufflé, St. Francis, 58
• Orange soufflé glacé, St. Francis, 275
• Orange en suprême, 78;
  • au curaçao, 126
• Orange water ice, 1
• Orangeade, 222
• Oysters (see Classified Index)
• Oysters à l'Ancienne, 50
• Oysters, baked, au Gruyère, 259
• Oysters, Bellevue, 315
• Oysters en brochette, 286;
  • à la Diable, 286
• Oysters, broiled, with bacon, 272
• Oyster broth (consommé), 99
• Oyster cocktail, 23
• Oyster crab patties, 272
• Oyster or crab poulette, 82
• Oysters, curried, 99
• Oysters on half shell, 320, 330
• Oysters à la Hyde, 370
• Oysters, Kirkpatrick, 31
• Oysters, Louis, 283
• Oysters mariné (hors d'oeuvre), 114
• Oysters, mignonette, 108
• Oysters, Mornay, 269
• Oysters, Newburg, 263
• Oysters, Pickled, cold, 339
• Oysters à la Poulette, 82, 364
• Oyster sauce, 16
• Oyster soup, family style, 338
• Oysters stewed, 13
• Oysters, Sûpreme, St. Francis, 124
• Oysters Victor, 70
• Oysters, Victor Hugo, 281
• Oysters, Yaquino, 10
• Oxtail, braisé, 125
• Oxtail soup, English style, 32

• Pain mane (hors d'oeuvre), 17
• Palm, hearts of, Victor, 317
• Pancakes, 374
• Pancakes, French and English, 374
• Pancake, Imperial, 117
• Pancakes, Lieb, 374
• Pancake, German, 381
• Pancake Molosol (hors d'oeuvre), 11
• Pancakes with rapsberry syrup, 267
• Pannade soup, 63
• Papillote, 40;
  • Club style (for fish), 40
• Paprika sauce, 354
• Paprika schnitzel (veal), 65
• Paprika veal (stew), 212
• Parfaits (several), 386
• Parsnips, boiled, 112
• Parsnips in cream, 112
• Parsley fried, 332
• Partridge, roasted, 46
• Pastry (see Classified Index)
• Pastry cream, 352
• Pâte dough, 199
• Pâté de foie gras, 343
• Patience cake, 210
• Patties, Bagration (fish), 378
• Patties, oyster crab, 272
• Patties, shrimp, 235
• Peas and carrots in cream, 333
• Peas au cerfeuil, 63
• Peas in cream, 16
• Peas, farmer style, 75
• Peas à la Française, 177
• Peas, new, plain, 327
• Peas and shallots in cream, 262
• Pea soup, with vermicelli, 238
• Peaches, baked, 178
• Peaches, Bourdaloue, 135
• Peaches brandied, 173
• Peaches with brandy sauce, 141
• Peaches, canned, 194
• Peach cobbler, 208
• Peach compote, 179
• Peach ice cream, 8
• Peach marmalade, 172
• Peaches, meringued, 70
• Peach meringue, 210
• Peach Melba (see Ices, etc.), 85
• Peach Mona Lisa (see Ices, etc.), 48
• Peach Norelli, 118
• Peach pie, 86
• Peaches, sliced, with whipped cream, 156
• Peaches, sweet pickled, 288
• Peach whipped cream, 290
• Pears, baked, 178;
  • baked, for canning, 225
• Pears Bourdaloue, 119
• Pear cobbler, 208
• Pears, mayonnaise, 309
• Pears, peaches or plums, canned, 194
• Pear pie, 86
• Pears, Piedmont, 292
• Pears, preserved, 89
• Pear salad, mayonnaise, 309
• Pears, stewed with claret, 276
• Pears in syrup, 92
• Pearl grits (cereal), 65;
  • with cream, 337
• Pecans, salted (hors d'oeuvre), 386
• Pepper pot, Philadelphia, 336
• Pepper sauce, 151
• Peppers, stuffed, green, 229
• Perch au Bleu, 178
• Perch, fillet of, St. Charles, 146
• Perch, Meunière, 2
• Périgord, sauce, 67, 364
• Périgordine, sauce, 351
• Périguèux sauce, 67
• Petaluma cream cheese, 275
• Petite marmite (soup), 382
• Pettijohns (cereal), 322
• Pheasant pie, cold, 199
• Pheasant, roasted, 9
• Philadelphia ice cream, 323
• Philadelphia pepper pot, 336
• Pickles, 131, 288
• Pickles (see Classified Index)
• Pickled beets salad, 326
• Pickles, cucumber, sweet, ripe, 288
• Pickled nasturtion seeds, 287
• Pickled onions, 288
• Pickled oysters (hors d'oeuvre), 339
• Pickled peaches, sweet, 288
• Pickles recipes (suggestions), 131
• Pickles, spiced vinegar for, 236
• Pickled tomatoes, green, 287
• Pickelsteiner, stew, 135
• Pie (see Classified Index)
• Pie, apple, 366
• Pie, apricot, 86
• Pie, banana, 292;
  • banana cream, 145
• Pie, blackberry, 86
• Pie, cherry, 86
• Pie, chocolate cream, 276
• Pie, cocoanut custard, 111
• Pie, cocoanut meringue, 111
• Pie, currant, 86;
  • English currant, 86
• Pie, English grape, 86
• Pie, English huckleberry, 86
• Pie, English rhubarb, 86
• Pie, gooseberry, 86;
  • English gooseberry, 86
• Pie, lemon custard, 111
• Pie, lemon meringue, 111
• Pie, lemon special, 111, 310
• Pie, meringue paste for, 111
• Pie, mince, 350
• Pie, orange custard, 111;
  • orange meringue, 111
• Pie paste, 366
• Pie, peach, 86
• Pie, pear, 86
• Pie, pheasant, cold, 199
• Pie, pineapple, 86
• Pie, pumpkin, 226;
  • pumpkin, pulp, 226
• Pie, raspberry, 86;
  • raspberry cream, 145
• Pie, strawberry, 86;
  • strawberry cream, 145
• Pie, vanilla custard, 111, 328
• Pie, vanilla meringue, 111
• Pig's feet, boiled, 352
• Pig's feet, broiled, chili sauce, 38
• Pig's feet, broiled, special, 352
• Pig's feet, St. Menehould, 189
• Pig's knuckles and sauerkraut, 272
• Pilaff à la Turc (stew), 8
• Pimentos à l'huile (hors d'oeuvre), 24
• Pimentos, stuffed, Créole, 241
• Pimentos Suédoise (hors d'oeuvre), 284
• Pimentos vinaigrette (hors d'oeuvre), 227
• Pim olas (hors d'oeuvre), 160
• Pineapple, compote of, 168
• Pineapple Créole, 105
• Pineapple crust (pastry), 215
• Pineapple ice cream, 8
• Pineapple pie, 86
• Pineapple preserves, 89
• Pink mayonnaise sauce, 14
• Pink pudding, Victor, 318
• Piquante sauce, 345
• Pistache éclairs, 362
• Pistache ice cream, 377
• Pistache icing, 362
• Planked black bass, 258
• Planked steaks, 22, 209
• Planked shad and roe, 94
• Planked smelts, en bordure, 347
• Planked striped bass, 355
• Plombière aux fruits, 165
• Plombière aux marrons (see Ices, etc.), 165
• Plombière à la vanilla (see Ices, etc.), 165
• Plums, canned, 194
• Plum compote, 179
• Plum pudding, 49
• Poivrade sauce, 60
• Pommes d'Arbre 1915 (apple), 88
• Pompano, Bâtelière, 175
• Pompano, broiled, Havanaise, 83
• Pompano, Café Anglaise, 78
• Pompano, fillet of, en papillote, 39
• Pompano, fillet of, Pocharde, 305
• Pompano, meunière, 330
• Pompano, sauté, D'Orsay, 304
• Pompano, Vatel, 168
• Popover muffins, 212
• Pork (see Classified Index)
• Pork Chop, Badoise, 215
• Pork loin, baker's oven style, 75
• Pork loin, roasted, 319
• Pork, roast leg of, 21
• Porte Maillot (garniture), 385
• Port wine jelly, 40
• Port wine sauce, 64, 235
• Porterhouse (see beef), 142, 176
• Postum cereal, 338
• Pot au feu (soup), 75
• Potage Albert, 151
• Potage Alexandra, 378
• Potage Américaine, 389
• Potage Andalouse, 17
• Potage à l'Anglaise, 7
• Potage Arlequin, 168
• Potage Bagration, 11
• Potage Bourgeoisie, 251
• Potage Brunoise, with rice, 244
• Potage Bonne Femme, 384
• Potage Bouqetière, 310
• Potage Cambridge, 339
• Potage Cameroni, 231
• Potage Carpure, 276
• Potage Champenoise, 304
• Potage Châtelaine, 102
• Potage Coburg, 198
• Potage Colbert, 252
• Potage Coquelin, 83
• Potage Dagobert, 199
• Potage Dieppoise, 239
• Potage Duchesse, 382
• Potage Eliza, 81
• Potage Esau, 85
• Potage Faubonne, 380
• Potage Ferneuse, 309
• Potage Flamande, 374, 385
• Potage Fontange, 137
• Potage gentilhomme, 19
• Potage grande mère, 10
• Potage grenade, 306
• Potage Hollandaise, 368
• Potage Honolulu, 196
• Potage Italienne, 240
• Potage Jackson, 388
• Potage Kroumir, 55
• Potage Lamballe, 331
• Potage Livonien, 312
• Potage Lord Mayor, 203
• Potage Maintenon, 257
• Potage Marie Louise, 15
• Potage Marquis, 5
• Potage Mathilda, 381
• Potage McDonald, 20, 221
• Potage Mexicaine, 223;
  • Mongol, 371
• Potage Montglas, 255
• Potage Nassau, 237
• Potage Navarraise, 286
• Potage Normande, 3
• Potage Parmentier, 235
• Potage Paysanne, 175;
  • Plessy, 254
• Potage Portugaise, 103;
  • Quirinal, 8
• Potage Reine Margot, 379
• Potage Ruffo, 259
• Potage St. Marceau, 188
• Potage Santé, 347
• Potage Saxe, 98
• Potage Schorestène, 289
• Potage Solferino, 95
• Potage Talleyrand, 36
• Potage tapioca, Crécy, 30
• Potage Turinoise, 135
• Potage Velour, 219
• Potage Venetienne, 13, 99
• Potage vert pré, 210
• Potage Victoria, 6
• Potage Viennoise, 99
• Potage Villageoise, 303
• Potage Voisin, 44
• Potage Waldaise, 42
• Potage Westmoreland, 50
• Potage Windsor, 31
• Potatoes (see Classified Index)
• Potatoes, Alsatian, 90
• Potatoes, Anna, 11
• Potatoes, Allumette, 158
• Potatoes au gratin, 338
• Potatoes, Bischwiller, 265
• Potatoes, Brioche, 256
• Potatoes, browned hashed, 2
• Potato cakes, 61
• Potatoes, candied sweet, 110
• Potatoes, Château, 326
• Potatoes, Cléo, 382
• Potatoes, cottage fried, 189
• Potatoes, croquettes, 321
• Potatoes, Delmonico, 330
• Potatoes Duchesse, 353
• Potatoes Flambé with rum (sweet), 114
• Potatoes Fondante, 94
• Potatoes French fried, 332
• Potatoes Gauffrette, 53
• Potatoes gendarme, 334, 378
• Potatoes Georgette, 357
• Potatoes Hollandaise, 327
• Potatoes Jeanette, 107
• Potatoes Julienne, 342
• Potatoes Laurette, 331
• Potato and leek soup, 333
• Potatoes Lorraine, 335
• Potatoes Louis, 242
• Potatoes Lyonnaise, 324
• Potatoes maître d'hôtel, 5
• Potatoes Marquise, 154
• Potatoes, mashed, au gratin, 19
• Potatoes, mashed browned, 333
• Potatoes Nature, 331
• Potatoes O'Brien, 37
• Potatoes Olivette, 17
• Potatoes paille (straw), 346
• Potatoes Palestine, 90
• Potato pancakes, 189
• Potatoes paprika, 354
• Potatoes Parisienne, 42;
  • Parisienne, Hollandaise, 230
• Potatoes, Paul Stock, 296
• Potatoes persillade, 73
• Potatoes Pont Neuf, 383
• Potato, purée of, salad, 162
• Potatoes à la Reine, 10
• Potatoes Rissolées, 17, 373
• Potatoes Ritz, 72
• Potatoes St. Francis, 330
• Potato salad, 337
• Potatoes, Saratoga chips, 354
• Potatoes, sauté, 56
• Potatoes soufflé, 360
• Potato soup, Dieppoise, 114;
  • Faubonne, 96
• Potatoes Steamboat fried, 275
• Potatoes en surprise, 252
• Potatoes, sweet, Southern style, 25, 113
• Potatoes, sweet baked, with sugar, 268
• Potatoes, sweet, broiled, 32
• Potato, sweet, pudding, 315
• Potatoes, Sybil, 53
• Potatoes, Waffle, 53
• Potatoes, York, 269
• Pound cake, 336
• Poulette sauce, 350
• Preserves (see Classified Index)
• Preserves, amount of fruit required, 132
• Preserves, cherry, 173
• Preserves, citron, 89
• Preserved greengage plums, 173
• Preserved pears, 89;
  • pineapple, 89
• Preserves recipes (suggestions), 131
• Preserves, strawberry, 132
• Preserves, tomato, 195
• Preserved violets, 289
• Preserves, watermelon, 194
• Prunes, 343;
  • Victor, 313
• Prune compote, 179
• Prune soufflé, 82
• Pudding, apple, cottage, 201
• Pudding, Alexandria, 216
• Pudding, blood (pork), 379
• Pudding, Boston brown, 201
• Pudding, bread custard, 197
• Pudding, brown bread, baked, 289
• Pudding cabinet, 31
• Pudding, chocolate, cold, 279
• Pudding, cocoanut, 197
• Pudding, corn, 315
• Pudding, cornmeal, 43
• Pudding, corn starch, 188
• Pudding, cottage, 201
• Pudding, diplomate, 78
• Pudding, English rice, 115
• Pudding, farina, 43
• Pudding, Frankfort, 112
• Pudding, Gastaner, 99
• Pudding, homemade apple, 80
• Pudding, jam roll, 118
• Pudding, Montmorency, 300
• Pudding, nesselrode, 65
• Pudding, pink, Victor, 318
• Pudding, plum, 49
• Pudding, rice, 43
• Pudding, rolled oats, 24
• Pudding, roly poly, 296
• Pudding, Rossini, 87
• Pudding, tapioca, 43
• Pudding, tutti frutti, 297
• Pudding, sago, 43
• Pudding, Saxony, 97
• Pudding soufflé, Dame Blanche, 134
• Pudding, sweet potato, 315
• Puff paste, 341
• Puff paste baskets, 231
• Puff paste crescents, 341
• Puff paste roses, 224
• Puff paste sandwich, 233
• Pulled bread, 271
• Pumpkin, to can, 289
• Pumpkin pie, 226;
  • pulp, 226
• Pumpkin and rice, scalloped, 269
• Pumpkin, stewed, 269
• Punch, champagne, 223
• Punch, claret, 218
• Punch, millionaire, 141
• Punch Palermitaine (see Ices, etc.), 106
• Punch, raisin, 375
• Punch, Roman, 108
• Punch, Victoria, 147
• Purée (see soups, thick)
• Purée Camelia, 143
• Purée Céléstine, 80
• Purée of Chicory, 240
• Purée Crécy, 26
• Purée of cucumbers, 177
• Purée d'Artois, 68
• Purée of game, 52, 345
• Purée of game, for garnishing, 52
• Purée of game, St. Hubert, 345
• Purée of green asparagus, 118
• Purée of lentils, 324;
  • with tapioca, 245
• Purée of lima beans, 372
• Purée Paysanne, 76
• Purée of peas, aux croutons, 319
• Purée of peas with noodles, 268
• Purée of pheasant, St. Hubert, 41
• Purée of peas, plain, 319;
  • Varsovienne, 319
• Purée of potatoes, 80
• Purée of potato salad, 162
• Purée of red kidney beans, 125
• Purée of turnips, Caroline, 249
• Purée St. Germain, 106;
  • (vegetable), 342
• Purée of spinach, 110
• Purée of tomatoes, 321;
  • with rice, 334
• Purée of white beans, 376;
  • Allemande, 247
• Purée of white beans, Soubise, 130

• Quail, broiled, on toast, 285
• Quince jelly, 89

• Radishes (hors d'oeuvre), 334
• Ragout à la Deutsch (stew), 380
• Ragout Fin (stew), 387
• Raisin bread, 316
• Raisins, California, 313
• Raisin cocktail, 80
• Raisin punch, 375
• Raspberries à la mode, 149
• Raspberry coupe, fresh, 129
• Raspberry cream pie, 145
• Raspberry ice cream, 8
• Raspberry jam, 133
• Raspberry juice, 141
• Raspberry pie, 86
• Raspberry Melba sauce (see Ices, etc.), 85
• Raspberry meringue, 210;
  • meringue glacée, 11
• Raspberry shortcake, 102
• Raspberry water ice, 1, 337
• Raspberry whipped cream, 290
• Red cabbage salad, 223
• Red currant water ice, 300
• Reindeer chops, 64
• Reindeer, roast leg of, 108
• Reindeer stew, 67
• Rémoulade, 388;
  • sauce, 388
• Rheinbraten (see Beef), 354
• Rhine wine jelly, 40
• Rhubarb, 342
• Rice, boiled, 372
• Rice cakes, 109
• Rice, Californienne, 313
• Rice, Créole, 381
• Rice croquettes, 223, 374
• Rice Darioles, 266
• Rice pudding, 43
• Rice soup à l'Allemande, 217;
  • Palermo, 233
• Rice stuffing, 339
• Rice, timbale of, 153;
  • Créole, 138
• Riche sauce, 379
• Richelieu (garniture), 348
• Risotto, 8
• Robert sauce, 145
• Rock cod, boiled, Fleurette, 330
• Rock cod, en court bouillon, 58
• Rock cod, fillet of, Nantaise, 87
• Roçol soup, à la Russe, 154
• Rolls, breakfast, 353;
  • lunch, 358
• Rolled oats pudding, 24
• Roly poly pudding, 296
• Roman punch, 108
• Romaine ice cream, 309
• Romaine salad, 323
• Roquefort salad dressing, 19
• Rougemont sauce, 256
• Rosabelle (garniture), 375
• Rossini (garniture), 36
• Royale (see Fish), 10
• Royal butter (pastry), 268
• Royal cake, 268
• Royal icing, 161, 293
• Ruddy duck, roasted, 384
• Russe (see Fish), 13
• Russian salad dressing, 179

• Sabayon sauce (pastry), 112
• Sago pudding, 43;
  • family style, 43
• St. Francis salad dressing, 316
• Salads (see Classified Index)
• Salads (see Fruit), 34, 109
• Salad, Algérienne, 316
• Salad, alligator pear, 54
• Salad, Américaine, 374
• Salad, anchovy, 353
• Salad, asparagus tips, 325
• Salad, Avocado, French dressing, 313
• Salad, beets, pickled, 326
• Salad, Brazilian, 330;
  • Brésilienne, 203
• Salad, Bretonne, 184
• Salad, cauliflower, 196
• Salad, celery, mayonnaise, 336
• Salad, celery root, field and beet, 378
• Salad, celery, Victor, 330
• Salad, Cendrillon, 182
• Salad, Château de Madrid, 239
• Salad, chicken, Victor, 3
• Salad, chicory, 322;
  • chicory, with chapon, 155
• Salad, Chiffonade, 354
• Salad, Chilian, 234
• Salad, Cole slaw, 331;
  • cole slaw, Ravigote, 110
• Salad, Cosmopolitan, 230
• Salad, crab, 48;
  • crab, Louis, 128
• Salad, cucumber, 9
• Salad, culemo, sliced, 228
• Salad, Cupid d'Azure, 211
• Salad, dandelion, 103;
  • German style, 103
• Salad, Doucette, 348
• Salad dressing, 314;
  • with chapon, 155
• Salad dressing, egg, 386
• Salad dressing, Escoffier, 255
• Salad dressing, French, 319
• Salad dressing, Roquefort, 19
• Salad dressing, Russian, 179
• Salad dressing, St. Francis, 316
• Salad dressing, Thousand Island, 335
• Salad dressing, Victor, 112
• Salad, écrevisse, gourmet, 351
• Salad, egg, 268
• Salad, endive, 361;
  • endive with beets, 239
• Salad, escarole, 322
• Salad, field, 324
• Salad, fresh vegetable, 17
• Salad, herring, 221;
  • herring, Moscovite, 262
• Salad, Imperial, 188
• Salad, Italian, 14
• Salad, Knickerbocker, 130
• Salad, lentil, 33
• Salad, lettuce, 323;
  • lettuce and tomato, 83
• Salad, Livermore, 373
• Salad, lobster, 2;
  • with anchovies, 2
• Salad, Lorenzo, 273
• Salad, Lorette, 308
• Salad, Louis, 218
• Salad, Louise, 212
• Salad Majestic, 209
• Salad, Mirabeau, 7
• Salad, Nivernaise, 377
• Salad, Olga, 353;
  • Orloff, 174
• Salad, panachée, 134
• Salad pear, mayonnaise, 309
• Salad, potato, 337;
  • purée of potato, 162
• Salad, purée of, 74
• Salad, Rachel, 170
• Salad, Ravachol, 357
• Salad, red cabbage, 223
• Salad, Rejane, 377
• Salad, Romaine, 323
• Salad, Russe, 28
• Salad, shrimp, 342;
  • shrimp, Anastine, 276
• Salad, Stanislaus, 387
• Salad, string beans, 145, 382
• Salad, string beans and tomato, 261
• Salad, tomatoes, sliced, 328, 343
• Salad, Tosca, 387
• Salad, tuna, 332
• Salad, Waldorf, 347
• Salad, watercress, 48
• Salad, white bean, 226
• Salisbury steak (see Beef), 270
• Salmon belly, salted, melted butter, 159
• Salmon, boiled, Badu-Cah, 274
• Salmon, boiled, Diplomate, 154;
  • Fidgi, 136
• Salmon, boiled, Princesse, 4
• Salmon, boiled, sauce Anglaise, 387
• Salmon, boiled, sauce Mousseline, 331
• Salmon, boiled, Villers, 112
• Salmon, braised, Parisienne, 369
• Salmon, broiled, à la Russe, 197;
  • St. Germaine, 213
• Salmon, Chambord, 52
• Salmon, cold, smoked, 327
• Salmon, Concourt, 183
• Salmon, Mirabeau, 106
• Salmon, smoked, broiled, 65
• Salmon, smoked (hors d'oeuvre), 327
• Salmon steak, broiled, 349
• Salmon steak, Calcutta, 230
• Salmon steak, Colbert, 265
• Salmon steak, Hongroise, 170
• Salmon, vol au vent of, Génoise, 122
• Sand dabs, Carnot, 272;
  • David, 135
• Sand dabs, fried fillet of, sauce verte, 116
• Sand dabs, Gaillard, 262
• Sand dabs, Grenobloise, 150
• Sand dabs, Meunière, 319
• Sand tart (sablé), 69
• Sandwich, bread and butter, 337
• Sandwich, Carême, 96
• Sandwich, chicken, 334
• Sandwich, cream of almond, 100
• Sandwich, Créole, 100
• Sandwich, Dubney, 100
• Sandwich, Neapolitan (see Ices, etc.), 139
• Sandwich, olive, 100
• Sandwich, puff paste, 233
• Sandwich, Schlemmerbroedchen, 223
• Sandwich, Windsor, 100
• Saratoga chips, 354
• Sardines (hors d'oeuvre), 343
• Sardines on toast, 29
• Sardines, vinaigrette (hors d'oeuvre), 76
• Sauce Allemande, 64
• Sauce, anchovy, 29
• Sauce, anchovy butter, 349
• Sauce Anglaise, 387;
  • Anglaise (for fish), 387
• Sauce Béarnaise, 13;
  • Béarnaise tomatée, 13
• Sauce Béchamel (cream), 322
• Sauce Bercy, 38, 326
• Sauce Bordelaise, 334
• Sauce, brandy, 49
• Sauce bread, 9;
  • bread crumbs, 47
• Sauce bread (for game), 9;
  • bread crumbs, 47
• Sauce brown butter, 336
• Sauce, brown gravy, 341
• Sauce Cardinal, 124
• Sauce Caper, 369
• Sauce, celery, 245
• Sauce, Chambord, 254
• Sauce, champagne, 232
• Sauce, chocolate, cold, 279
• Sauce, choron, 13
• Sauce, cocktail, for oysters, 23
• Sauce, Colbert, 347
• Sauce, cranberry, 274
• Sauce, cream, 322;
  • cream (pastry), 24
• Sauce, Créole, 371
• Sauce, curry, 377
• Sauce, devil, 121
• Sauce, Diplomate, 154
• Sauce, écrevisse, 220
• Sauce, egg, 322
• Sauce estragon (tarragon), 106
• Sauce, Fidgi, 136
• Sauce Figaro, 231;
  • cold, 231
• Sauce Flamande, 244
• Sauce fleurette, 330
• Sauce Forestière, 349
• Sauce Génoise, 327
• Sauce giblet, 74
• Sauce Golfin, 377
• Sauce green Hollandaise, 44
• Sauce, hard (pastry), 49
• Sauce Hollandaise, 319
• Sauce Horose, 374
• Sauce, horseradish, cold, English style, 329
• Sauce, horseradish en bouillon, 329
• Sauce, horseradish in cream, 329
• Sauce Hussarde, 171
• Sauce, Indian soy, 255
• Sauce, Italian wine (pastry), 279
• Sauce Italienne, 361
• Sauce Kentucky, 253
• Sauce, lemon (pastry), 87
• Sauce, lobster, 273
• Sauce Madère, 330
• Sauce maître d'hôtel, 324
• Sauce, maraschino (for iced pudding), 80
• Sauce Marinière, 64
• Sauce matelote (fish), 69
• Sauce Maximilienne, 267
• Sauce mayonnaise, 325
• Sauce Meunière, 375
• Sauce mignonette, 355
• Sauce mint, 373
• Sauce Montebello, 230
• Sauce Mornay, 373
• Sauce Mousseline, 331
• Sauce mustard, 211, 358
• Sauce Newburg, 36
• Sauce nonpareil, 240
• Sauce, olive, 121
• Sauce, orange, 87
• Sauce, oyster, 16
• Sauce, paprika, 354
• Sauce, pepper, 151
• Sauce Périgord, 67, 364
• Sauce, Périgordine, 351
• Sauce, Périgueux, 67
• Sauce, pink mayonnaise, 14
• Sauce piquante, 345
• Sauce poivrade, 60
• Sauce port wine, 64, 235
• Sauce poulette, 350
• Sauce rémoulade, 388
• Sauce Riche, 379
• Sauce Robert, 145
• Sauce Rougemont, 256
• Sauce Sabayon (pastry), 112
• Sauce shrimp, 362
• Sauce Soubise, 14
• Sauce, special, 352
• Sauce Suprême, 339
• Sauce, sweet-sour, 61
• Sauce tarragon (estragon), 106
• Sauce, tartar, 332
• Sauce, vanilla cream, 24
• Sauce Venetienne, 148
• Sauce verte, 116
• Sauce au vin blanc, 324
• Sauce vinaigrette, 389
• Sauce, white wine, 324
• Sauce, wine, 208
• Sauerkraut, 45
• Sausages, breakfast, 371
• Sausages, Frankfurter, imported, 243
• Savarin au Kirsch, 384
• Savarin Chantilly, 384;
  • Mirabelle, 384
• Savarin Montmorency, 384
• Saxony pudding, 97
• Scallops à la Mornay, 62
• Scallops, Newburg, 56
• Scallops, Poulette, 299
• Schlemmerbroedchen (sandwich), 223
• Schmorrbraten, sour (see Beef), 138
• Scotch consommé, 11
• Sea bass, boiled, Hollandaise, 63
• Sea bass, Montebello, 216
• Seed biscuits, 273
• Shad, baked with raisins, 107
• Shad, broiled, Albert, 68
• Shad, broiled, maître d'hôtel, 51
• Shad and roe, baked, à l'Américaine, 115
• Shad roe, bordelaise, 134, 151
• Shad roe, en bordure, 158
• Sheepshead, boiled, cream sauce, 49
• Sheepshead, boiled, sauce Hollandaise, 339
• Shad roe, broiled, with bacon, 80
• Shad roe, broiled, maître d'hôtel, 7
• Shad roe, broiled, ravigote, 84
• Shad and roe, planked, 94
• Shell fish (see Classified Index)
• Sherbets (see Classified Index)
• Sherbet California, 113
• Sherry jelly, 40
• Shrimps with mushrooms, 85
• Shrimp patties, 235
• Shrimp salad, 342;
  • Anastine, 276
• Shrimp sauce, 362
• Shrimp soup, family style, 291
• Shortcake, raspberry, 102
• Shortcake, strawberry, 102;
  • old-fashioned, 102
• Shredded wheat biscuit, 336
• Silver cake, 265
• Sirloin (see Classified Index, beef)
• Skate, au beurre noir, 349
• Smelts, broiled, Américaine, 307
• Smelts, fillet of, Stanley, 124
• Smelts, fried, 332
• Smelts, planked, en bordure, 347
• Snails (see Bread), 314
• Snails (pastry), 192
• Soft clam soup, Salem, 161
• Sole, aiguillettes of, Hotelière, 46;
  • Marinière, 55
• Sole, Colbert, 147
• Sole, cold fillet of, Raven, 359
• Sole, Déjazet, 311
• Sole, fillet of, Bercy, 53
• Sole, fillet of, Bretonne, 101
• Sole, fillet of, Cardinal, 115
• Sole, fillet of, Castelanne, 15
• Sole, fillet of, Choisy, 44
• Sole, fillet of, Diplomate, 368
• Sole, fillet of, Doria, 137
• Sole, fillet of, Florentine, 384
• Sole, fillet of, Française, 200
• Sole, fillet of, Gasser, 4
• Sole, fillet of, Joinville, 371
• Sole, fillet of, Judic, 303
• Sole, fillet of, Lord Curzon, 18, 140
• Sole, fillet of, Mantane, 160
• Sole, fillet of, Maréchale, 40
• Sole, fillet of, Marguery, 122, 382
• Sole, fillet of, Maximilian, 375
• Sole, fillet of, Meissonier, 271
• Sole, fillet of, Montmorency, 188, 215
• Sole, fillet of, Normande, 8
• Sole, fillet of, Orly, 78
• Sole, fillet of, Paul Bert, 283
• Sole, fillet of, Paylord, 229
• Sole, fillet of, Pondichery, 266
• Sole, fillet of, Royal, 10
• Sole, fillet of, Rose Caron, 25
• Sole, fillet of, St. Cloud, 109
• Sole, fillet of, St. Malo, 360
• Sole, fillet of, St. Nazaire, 167
• Sole, fillet of, Suchet, 128
• Sole, fillet of, Talleyrand, 174
• Sole, fillet of, Turbigo, 71
• Sole, fillet of, under glass, 84
• Sole, fillet of, Valeska, 389
• Sole, fillet of, Victoria, 60
• Sole, fillet of, Villeroi, 73
• Sole, fillet of, au vin blanc, 324
• Sole, fillet of, Voisin, 105
• Sole, fried fillet of, 388
• Sole, fried fillet of, Rémoulade, 388
• Sole, Héloise, 308
• Sole, médaillon of, Victor, 380
• Sole, small fried fillet of, 78
• Sorrel, 28
• Sorrel soup à l'eau, 159
• Sorrel soup with rice, 186
• Soubise (for stuffing chops, etc.), 14
• Soubise sauce, 14
• Soufflé au fromage, 95
• Soufflé glacé aux fraises and with raspberries, 166
• Soufflé glacé, plain, 148
• Soufflé glacé, St. Francis, 160
• Soufflé glacé, Pavlowa, 160
• Soup, Algérienne (cream), 147
• Soup, artichokes (cream), 166
• Soup, asparagus (cream), 354
• Soup, asparagus, Favori (cream), 308
• Soup, Bagration (cream), 139
• Soup, bananas (cream), 65
• Soup, bean and cabbage, 279
• Soup, bisque d'écrivisses (cream), 383
• Soup, bisque of California oysters (cream), 9
• Soup, bisque of clams (cream), 350
• Soup, bisque of crabs (cream), 23
• Soup, burned farina, 115
• Soup, cabbage, Normande, 170
• Soup, Cardinal (cream), 149
• Soup, cauliflower (cream), 325
• Soup, celery, 328
• Soup, celery broth, cold, 251
• Soup, celery, Kalamazoo (cream), 39
• Soup, chicken, Brésilienne, 184
• Soup, chicken (cream), 335
• Soup, chicken, Florentine, 242
• Soup, chicken, Française, 298
• Soup, chicken Hortense (cream), 92
• Soup, chicken, Mulligatawny, 204
• Soup, chicken okra, 365
• Soup, chicken, Piedmontaise, 208
• Soup, chicken, Portugaise, 193
• Soup, chicken, à la Reine (cream), 375
• Soup, chicken, San Remo, 281
• Soup, clam, homemade, 283
• Soup, clear green turtle, 93
• Soup, Congolaise (cream), 153
• Soup, Cooper, 145
• Soup, corn and onions (cream), 273
• Soup, Countess (cream), 182
• Soup, crab gumbo, 212
• Soup, croute Bretonne, 190
• Soup, Ditalini à la Royal, 272
• Soup, endives (cream), 364
• Soup, farina (cream), 67
• Soup, farina, Francis Joseph, 123
• Soup, farina lié (cream), 266
• Soup, flageolets (cream), 216
• Soup, frogs' legs (cream), 56
• Soup, German carrot, 262
• Soup, German lentil, 89
• Soup, giblet à l'Anglaise, 323
• Soup, green corn (cream), 69, 157
• Soup, hare, Uncle Sam, 294
• Soup, Hungarian, 301
• Soup, lamb broth à la Greque, 127
• Soup, lamb broth à la Reine, 226
• Soup, lamb broth, Olympic Club, 164
• Soup, lettuce (cream), 62
• Soup, lima beans (cream), 51
• Soup, macaroni with leeks, 261
• Soup, maintenon (cream), 18
• Soup, mock turtle, 46
• Soup, mutton, Kitchener, 263
• Soup, onion au gratin, 61, 342
• Soup, onion and tomato, 296
• Soup, ox tail, English style, 32
• Soup, oyster, family style, 338
• Soup Pannade, 63
• Soup, Parisienne (cream), 104
• Soup, parsnips (cream), 120, 172
• Soup, peas (cream), 305
• Soup, pea, St. Germain (cream), 305
• Soup, potatoes (cream), 334
• Soup, pea Suzon, 305
• Soup, pea, with vermicelli, 238
• Soup, petite marmite, 382
• Soup, pot au feu, 75
• Soup, potato, Dieppoise, 114
• Soup, potato, Faubonne, 96
• Soup, potato and leek, 333
• Soup, Reine Mogador (cream), 97
• Soup, rice, à l'Allemande, 217
• Soup, rice (cream), 386
• Soup, rice, Palermo, 233
• Soup, Roçol, à la Russe, 154
• Soup, shrimp, family style, 291
• Soup, soft clam, Salem, 161
• Soup, sorrel, à l'eau, 159
• Soup, sorrel, with rice, 186
• Soup, stock for, 341
• Soup, summer squash (cream of), 300
• Soup, terrapin, Southern style, 227
• Soups, thick (see Classified Index)
• Soup, tomato broth, hot or cold, 221
• Soup, Velouté of chicken, 368
• Soup, Velautine Aurore, 141
• Soup, Velvet, 79
• Soup, Viennese bean, 86
• Soup, watercress (cream), 214
• Soup, white bean, 74
• Spaghetti, Caruso, 98
• Spaghetti in cream, 148
• Spaghetti, Milanaise, 349
• Spanish mackerel, broiled, aux fines herbes, 9
• Spanish mackerel, fillet of, Montebello, 17
• Spareribs, broiled, with lentils, 33
• Spätzel, 65
• Special sauce, 352
• Spiced apples, sweet, 237
• Spiced cherries, 236
• Spiced tomatoes, 237
• Spiced vinegar, for pickles, 236
• Spinach, boiled, 5
• Spinach, English style, 5
• Spinach in cream, 52
• Spinach, timbale of, 232
• Sponge cake, 76
• Spoon or mush bread, 315
• Spring lamb Irish stew with dumplings, 283
• Squab (see Classified Index)
• Squab, boneless, en aspic, 209
• Squab, breast of, au jus, 276
• Squab, breast of, Eveline, 297;
  • Périgord, 123
• Squab, breast of, sauté in butter, 158
• Squab, breast of, under glass, St. Francis, 35
• Squab, broiled, 93;
  • with fresh mushrooms, 93
• Squab chicken, broiled, 351
• Squab chicken, Michels, 214
• Squab chicken, plain potted, 10
• Squab chicken, sauté, Sutro, 58
• Squab en compote, 15
• Squab, galantine of, 211
• Squab pot pie, English style, 1
• Squab roast, au jus, 53
• Squash, to can, 289
• Squash, Hubbard, baked, 362
• Steak, Tartare, 213
• Stews (see Classified Index)
• Stock for soup, 341
• Strawberries à la mode, 149
• Strawberries, canned, 133
• Strawberry cream pie, 145
• Strawberry coupe, fresh, 129
• Strawberry ice cream, 340
• Strawberry meringue, 210
• Strawberries, Parisienne, 144
• Strawberry pie, 86
• Strawberry preserves, 132
• Strawberries, Romanoff, 109
• Strawberry shortcake, 102;
  • old-fashioned, 102
• Strawberries, stewed, 320
• Strawberry water ice, 1
• Strawberry whipped cream, 290
• String beans, 322
• String beans, Alsacienne, 102
• String beans salad, 145, 382
• String beans with shallots, 252
• String beans sweet-sour, 214
• String beans, with tomatoes, 256
• String beans and tomato salad, 261
• Striped bass, Portugaise, 376
• Striped bass, stewed, Américaine, 248
• Striped bass, boiled, Indian soy sauce, 255
• Striped bass, Buena Vista, 184
• Striped bass, planked, 355
• Strips, German almond, 180
• Streusel cake, 190
• Succotash, 189
• Stuffing, rice, 339
• Sugar, to cook to a blow, 177
• Sugar cured ham glacé, 247
• Summer squash au beurre, 327
• Summer squash, cream of, soup, 300
• Summer squash, mashed, 157
• Summer squash, Native Son, 158
• Supper selections, 63, 64, 73, 83, 92, 96, 117, 122, 333, 335, 353, 356, 364, 371
• Suprême sauce, 339
• Sweetbreads braisé, Ancienne, 105
• Sweetbreads braisé, Clamart, 96
• Sweetbreads braisé, Georginette, 260
• Sweetbreads braisé (glacé), 383
• Sweetbreads braisé, Godard, 128
• Sweetbreads braisé, Henry IV, 87
• Sweetbreads braisé, Marie Louise, 92
• Sweetbreads braisé, Montebello, 166
• Sweetbreads braisé, Pompadour, 359
• Sweetbreads braisé, Princess, 188
• Sweetbreads braised, Soubise, 181
• Sweetbreads braisé, Elizabeth, 213
• Sweetbreads braisé, St. George, 162
• Sweetbreads braisé, Zurich, 125
• Sweetbreads broiled, 327
• Sweetbread croquettes, 381
• Sweetbreads Egyptienne, 229
• Sweetbreads, Figaro, 231
• Sweetbreads Lavalière, 178
• Sweetbreads, Lieb, 239
• Sweetbreads Liencourt, 293
• Sweetbreads Marigny, 216
• Sweetbreads, Metropolitan Club, 219
• Sweetbread patties in cream, 11, 110
• Sweetbreads Poulette, 208
• Sweetbreads Royal, 285
• Sweetbreads, St. Albans, 236
• Sweetbreads, Saint Mondé, 306
• Sweetbreads, Sans Gêne, 244
• Sweetbreads, Théodora, 57
• Sweet omelet, plain, 320
• Sweet potatoes, Southern style, 25, 113
• Sweet potato croquettes, 90
• Sweet potato pudding, 315
• Sweet-sour sauce, 61

• Tahoe trout, boiled, pepper sauce, 151
• Tahoe trout, boiled, sauce mousseline, 161
• Tahoe trout, boiled, Vatchette, 142
• Tango cake, 275
• Tapioca pudding, 43
• Tapioca royal (consommé parfait), 97
• Tarragon sauce (estragon), 106
• Tart, sand (sablé), 69
• Tartar sauce, 332
• Tartelette au Bar le Duc, 16
• Tartelette of pears, 325
• Tartine Russe (hors d'oeuvre), 97
• Tea biscuits, 329
• Tea, English breakfast (see Ices, etc.), 19
• Teas, selections, 100, 317, 334, 337
• Teal duck, roasted, 323
• Tenderloin (see Classified Index, beef)
• Terrapin au beurre, 278
• Terrapin Baltimore, 81
• Terrapin, how to boil, 81
• Terrapin, Jockey Club, 81
• Terrapin Maryland, 81
• Terrapin soup, Southern style, 227
• Terrine de foie gras en aspic, 202, 216
• Terrine de foie gras à la gelée, 93, 359
• Thick soups (see Classified Index)
• Thon mariné salad (hors d'oeuvre), 27
• Thousand Island salad dressing, 335
• Tipsy parsons, 206
• Toast, anchovy, 139
• Toast, anise, 278
• Toast, cheese, 309
• Toast, Melba, 65
• Toast, milk, 327
• Tomatoes, baked, 164
• Tomato broth, hot or cold, 221
• Tomatoes, glacées, 368
• Tomate Parisienne (hors d'oeuvre), 28
• Tomatoes, pickled, green, 287
• Tomato preserves, 195
• Tomatoes, scalloped, 260
• Tomatoes, sliced, 306
• Tomatoes sliced (salad), 328, 343
• Tomatoes, spiced, 237
• Tomatoes, stewed, 30;
  • stewed, Brazilian, 79
• Tomatoes, stewed, family style, 121
• Tomatoes stuffed with anchovies, 104
• Tomatoes, stuffed, with chestnuts, 3
• Tomatoes, stuffed, Créole, 178
• Tomatoes, stuffed, Nana (hors d'oeuvre), 358
• Tomatoes, stuffed, Noyer, 351
• Tomato en surprise (hors d'oeuvre), 214, 249
• Tomcods, fried, 66
• Tomcods, meunière, 33
• Tomcods, Montmorency, 120
• Toulouse (garniture), 25
• Tournedos, 36
• Tournedos (see Classified Index, beef)
• Tournedos, Boulanger, 360
• Tournedos, Goncourt, 368
• Tripe à la mode de Caën, 60
• Tripe, Blanchard, 385
• Tripe, boiled honeycomb, 324
• Tripe, broiled honeycomb, Chili sauce, 132
• Tripe, broiled honeycomb, maître d'hôtel sauce, 324
• Tripe in cream with peppers, 117
• Tripe Créole, 378
• Tripe Étuvé, Bonne Femme, 264
• Tripe, honeycomb, sauté aux fines herbes, 286
• Tripe sauté, Lyonnaise, 49
• Tripe and oysters in cream, 368
• Tripe and potatoes, family style, 1
• Tripe, Wm. H. Crane, 313
• Trout, boiled, plain, 327
• Trout, fillet of, Rachel, 155
• Tuna salad, 332
• Turbot, aiguillettes of, Bayard, 169
• Turbot, boiled, nonpareil, 240
• Turbot, fillet of, Bagration, 291
• Turbot, fillet of, Bâtelière, 219
• Turbot, fillet of, Bonnefoy, 67
• Turbot, fillet of, Daumont, 3
• Turbot, fillet of, Jean Bart, 163
• Turbot, fillet of, Nesles, 94
• Turbot, fillet of, Sarcey, 103
• Turbot, fillet of, Tempis, 223
• Turbot, fillet of, Windsor, 118
• Turkey, broiled baby, 192
• Turkey, deviled legs with chow chow, 19
• Turkey hash, Château de Madrid, 185
• Turkey hash on toast, 356
• Turkey livers en brochette, 66
• Turkey, roast, 66
• Turkey stuffed with chestnuts, 355
• Turnips glacés, 378
• Turnips, mashed, 369
• Tutti frutti (see Ices, etc.), 41
• Tutti frutti pudding, 297

• Vanilla brandy, 205
• Vanilla Charlotte glacée, 114
• Vanilla cream sauce, 24
• Vanilla custard pie, 111, 328
• Vanilla custard with meringue, 206
• Vanilla Darioles, 240
• Vanilla ice cream, 320
• Vanilla meringue pie, 111
• Varsovienne (soup garnish), 319
• Veal, breast, stuffed, au jus, 27
• Veal chops, broiled, 330
• Veal chops en papillote, 40
• Veal cutlets, breaded, tomato sauce, 148
• Veal, fricandeau of, au jus, 98
• Veal fricassee, 20
• Veal kidney, broiled, English style, 168
• Veal kidney, roast, 378
• Veal kidney, saute au Madère, 258
• Veal, leg of, au jus, 333
• Veal, loin of, roasted, 179
• Veal, (paprika schnitzel), 65
• Veal paprika (stew), 212
• Veal, rolled, Huguenin, 85
• Veal sauté, Catalane, 302
• Veal, shoulder, au jus, 325
• Veal sweetbreads (see Classified Index, veal)
• Veal, Wiener schnitzel, 34
• Vegetables (see Classified Index)
• Vegetable salad, fresh, 17
• Velvet soup, 79
• Veloutine Aurore (soup), 141
• Velouté of chicken (soup), 368
• Venitienne sauce, 148
• Venison chop (steak), port wine sauce, 235
• Venison, roast saddle of, 198
• Vert d'épinards (green coloring), 44
• Verte sauce, 116
• Victor salad dressing, 112
• Victoria (see Fish), 60
• Viennese bean soup, 86
• Vinaigrette sauce, 389
• Vinegar, spiced, for pickles, 236
• Violets, preserved, 289
• Virginia ham and eggs, 104
• Vol au vent patty shells, 25
• Vol au vent of salmon, Génoise, 122
• Vol au vent, Toulouse, 373

• Wafers, almond, 214
• Wafers, mint, 307
• Waffles, 331, 176
• Waldorf salad, 347
• Water ice, apple, 91
• Water ice, cantaloup, 1
• Water ice, cranberry, 299
• Water ice, lemon, 1
• Water ice, macédoine, 6
• Water ice, Normandie, 6
• Water ice, orange, 1
• Water ice, raspberry, 1, 337
• Water ice, red currant, 300
• Water ice, strawberry, 1
• Watercress salad, 48
• Watermelon preserves, 194
• Wax beans in butter, 117
• Wedding feast selections, 293, 390
• Wedding cake, 293
• Welch rabbit, 356
• Welch rabbit, special, 317
• Wheat bran gems, 318
• Whipped cream, 156
• Whipped cream, banana, 290
• Whipped cream in cup, 246
• Whipped cream, peach, 290
• Whipped cream, raspberry, 290
• Whipped cream, strawberry, 290
• White bean salad, 226
• White bean soup, 74
• White wine sauce, 324
• Whitebait, fried, 75
• Whitebait on graham bread, 354
• Whitefish, baked, St. Menehould, 226
• Whitefish boiled, Golfin, 377
• Whitefish, boiled, Netherland style, 1
• Whitefish, broiled, maître d'hôtel, 342
• Wiener schnitzel (veal), 34
• Windsor sandwich, 100
• Wine jelly, 40
• Wine jelly with apricots, 270
• Wine jelly with berries, 270
• Wine jelly with peaches, 270
• Wine jelly with whipped cream, 247
• Wine sauce, 208

• Yarmouth bloater, 342
• Yarmouth bloater in oil (hors d'oeuvre), 98
• Yorkshire buck, 122
• Yorkshire pudding, 349