INDEX
Reading edition
A
Anchovy canapés, 41 Eggs, 40
Apple and celery salad, 121
Apple pudding, jellied, 146
Apple salad, individual, 122
Apples, baked, 141 Richelieu, 140 Stewed, No. 1, 140 No. 2, 141
Apricots, compote of, 142 Water-ice, 170
Aspic of chicken, 125 Of pâté de foie gras, 126 Of vegetables, 120
B
Babas, 147
Baked apples, 141 Bananas, 138 Fillets of fish with sauce, 66 Hominy, 96 Mushrooms, 79 Quinces, 138 Sweetbreads, 73 Tomatoes and fontage cups, 81
Bananas, baked, No. 1, 138 No. 2, 138 And cream, 143 Sautéd, 138
Bavarian cream sliced and garnished with cream-cakes, 153
Bean croquettes, 98
Beaten omelet, 52
Beef consommé, 45 Casserole, 85
Boiled ham, No. 1, 128 No. 2, 128 Icing, 192 Lettuce, 96
Boned ham, 129
Braids, 203
Brandy peaches, 109
Bread braids, 203
Bread and butter, checkered, 204 Sandwiches, brown and white combined, 205 Sandwiches in circles with nuts, 205
Sandwiches, remarks about, 205
Striped, 204
Bread-cutter, 202
Bread and jam tartlets, 143 Pulled, 202 Round loaf of, 201 Stirred, 199 Twists, 203 Unleavened, 201 Water, 200 Whole wheat, 200
Brioche, 209
216Brioche, loaf of, 210 Remarks about, 209 To make, 209
Broiled lobster, 63 Quails, 115 Shad roe, 64 Smelts, 64 Tomatoes, 97
Browned sauce, 102
Burning cherries, 140 Peaches, 140
Butter, maître d’hôtel, 104 Ways of preparing, 31 Icing, 94
C
Cabbage salad, 122
Café Frappé, 171
Cake, cocoanut, 182
Cake-basket holding meringue mushrooms, 185
Cake, chocolate, 182 Decorated in two shades of white, 184 With candied rose-leaves, 185 With pink bow-knot, 184 With tutti frutti icing, 195 With candied violets, 185 Gingerbread, 179 With chocolate glaze, 179 With icing and preserved ginger, 180 With whipped cream, 180 Jelly-roll, 185 Orange, in crescents, 181 In layers, 181 No. 2, or plain cup, 181 Strawberry, No. 1, 162 No. 2, 162
Cakes, cream, how to make, 188 Iced, 189
Cakes, cherry, 187 Cup, 181 Decorated with flower design, 186 Daisy, 186 Domino, 187 Hemispheres, 187 Marble, 187 Meringue mushrooms, 189 Meringues, cocoanut, 190 Pastry fingers, 191 With medallion of fruit, 186
Calf’s brains à l’aurore, 75 À la poulette, 75 To prepare, 75 With black butter, 76 With hollandaise, 76
Canapés, anchovy, 41 Of caviare, 41 Of salmon, 40
Caramel icing, 193
Casserole of beef, 85 Of chicken, No. 1, 99 No. 2, 99
Celery, cream of, 48 Sandwiches, 207
Charlotte russe, strawberry, No. 1, 150 No. 2, 150
Checkered bread and butter, 204
Cheese-crackers, 211
Cheese, cream, with Bar-le-duc currants, 131 Croquettes, 109 Patties, 110 Sandwiches, toasted, 209
Cherries, 176 Burning, 140
Cherry-cakes, 187
Chestnut bavarian, 149 Purée, 148
217Chestnut salad, 124
Chicken aspic, 125 Casserole, 99 Consommé, 46 En surprise, 101 Fried in cream, 100 Joints, 100 Mousse, 126 Salad, 123 Smothered, 100 Timbales, 77
Chocolate bread pudding, 136 Cake, 182 Cream, 153 Icing, 194 Sauce for ice cream, 167 Sponge, 153
Clam broth, 46 Bisque, 46 Cocktails, 39
Clams, cream of, 47 On the half shell, 41
Cocoanut-cake, 182
Cocoanut cream-cake, 183 Meringues, 190 Pie, 160 Pudding, 136
Coffee mousse, 147
Cold cut meats, 127
Cold fish, garnished, 129 Halibut, 191
Cornmeal muffins, 210
Cold dishes, 20 Service, 125 Slaw, 61
Compote of apricots, 142 Of figs, 142 Of pears, 142
Consommé of beef, 45 Of chicken, 46
Coquilles of sweetbreads, 74
Cornstarch puddings, 144
Cottage pie, 90
Cranberry pie, 160 Cream-cakes, 188 How to make, 188 Iced, 189 Little, with caramel icing, 189 With jam and whipped cream, 189
Cream cheese with Bar-le-duc currants, 131 Dressing, 116
Cream of celery, 48 Of clams, 47 Of oysters, 47 Of spinach, 48
Creamed egg baskets, 54 Fish garnished with potatoes, 67 Lobster, 63 Poached eggs, 54
Croquettes, 76 Of beans, 98 Of cheese, 109 Of farina, 135 Of shad roe, 64
Crystal icing, 193
Cup-cake, 181
Cup-cakes with flower design, 186
Currant pie, 160 Shortcake, 162
Currants, 38 Frosted, 38 On individual plates, 38
D
Daisy cakes, 186
Dinner rolls, 203
Dishing and garnishing, 7
Domino cakes, 187
Dressing, cream, 116
218Dressing, French, 115 Mayonnaise, 116
E
Eggs, anchovy, 40 À l’aurore, 57 À la Romaine, 53 Baked in green peppers, 53 In tomatoes, 53 Farci, No. 1, 56 No. 2, 56 In nests, 55 Poached and creamed, 54 Remarks about, 51 Scrambled with tomatoes, 54 Spanish, 56 To poach, 51 In French style, 51 To scramble, 51 With giblet sauce, 57
Entrées, 69
F
Farina croquettes, 135
Fig pudding, 136
Figs, compote of, 142
Fillets of beef, remarks about, 85 With tomatoes, 86 And mushrooms, 87
Fillets of fish, baked, 66 Fried, 65 Remarks about, 65 With mushrooms, 67
Fillets of flounder, 65
Fillings for sandwiches, 207
Fish à la Japonnaise, 67 Cold, 129 Creamed and garnished with potatoes, 67 Cutlets, cold, 130 Halibut, cold, 131 In the garden, 130
Fontage cups, 30
Forcemeat, 101
Frangipane tartlets, 158
French dressing, 115 Omelet, 52
Fried fillets of fish, 65 Oysters with cold slaw, 61 Scallops, 62
Frosted currants, 38
Frozen punches, 109
Fruit soufflés, 139 Tartlets, 159
Fruits, cherries, 176 Currants, 38 Pears, 176 Pineapples, 175 Salpicon of, 37
G
Galettes, 190
Garnishing, 7
Garnished cold fish, 129 Gingerbread with chocolate glaze, 179 With icing and preserved ginger, 180 With whipped cream, 180
Glaze, 104
Glazed tongue, 127
Gnocchi à la Française, 111 À l’Italienne, 110 À la Romaine, 110
Grape-fruit in glasses, 37
Green-gage pudding, 137
Green pepper sandwiches, 208
H
Ham, boiled, 128 Boned, 129 And eggs, minced, 92
219Hard sauce, 105
Hemisphere cakes, 187
Hollandaise sauce, 103
Horseradish sauce, 88
Huckleberry pudding, 135
I
Ice cream, peach, 169 Melon, 168 Plain, 167 Strawberry, 168
Icing, boiled, 192 Butter, 194 Caramel, 193 Chocolate, 194 Confectioners’ sugar, 191 Orange, 191 Pink, 192 Pistache, 192 Wine, 192 Yellow, 191 Crystal, 193 Mocha cream, 194 Powdered sugar, 193 Tutti frutti, 195 Whipped cream, 193 With maple sugar, 193
Individual currants, 38 Pineapple, 38
J
Jalousies, 159
Jam tart, 157
Jardinière, 81
Jellied cutlets, 130
Jelly-roll, 185
L
Lace toast, 202
Leg of mutton à la jardinière, 89 Slices à la jardinière, 90
Lemon water-ice, 169
Lettuce, boiled, 96 And nasturtium salad, 118 Sandwiches, 206
Liquid sauces, 105
Liver loaf or timbale, 127 Timbales, 78
Lobster, broiled, 63 Creamed, 63
M
Macedoine water-ice, 171
Maître d’hôtel butter, 103
Maple icing, 193 Sauce for ice cream, 168
Marble cakes, 187
Mayonnaise dressing, 116
Measures and terms, 32
Meat and potato pie, 91 Sauces, 102
Meats, cold, 127
Medallion cakes, 186
Melon ice cream, 168
Meringue cream tart, 152 Crown, 152 Mushrooms, 189 Ring, 151
Meringues filled with whipped cream or ice cream, 153 How to make, 150
Minced ham and eggs, 92 Meat with potato rings, 91
Mocha cream icing, 194
Motto sandwiches, 206
Mousse, chicken, 126 Coffee, 147 Peach, 148
Muffins, cornmeal, 210
Mushrooms, baked, 79 Of meringue, 189 Stuffed, 79
220Muskmelon, 39
Mutton chops à la soubise, 87 Boned, with artichokes, 88 With mushrooms, 89 With horseradish sauce, 88
O
Omelet, beaten, 52 Chasseur, 53 Plain French, 52
Orange-cake in crescents, 181 In layers, 181
Orange icing, 191 Water-ice, 170
Oranges, 37
Oyster cocktails, 39
Oysters à la Newburg, 62 Cream of, 47 Fried, with cold slaw, 61 On the half shell, 41 Sautéd, 61
P
Panned chicken, 100
Pastry-bag, 30
Pastry fingers, 191 Burning, 140
Peaches, brandy, 109 And cream, 143
Peach ice cream, 169 Mousse, 148 Pudding, 145
Pears, 176 Compote of, 142
Pie, cottage, 90 Cranberry, 160 Currant, 160 Meat and potato, 91
Pineapple, Nos. 1, 2, 3, 4, 175 Individual, 38 Pudding, 146 Water-ice, 170
Pine cones, 144
Pink icing, 192
Pistache icing, 192
Plain French omelet, 52
Playing-card sandwiches, 208
Poached eggs, 51 In French style, 51 With greens, 55
Pork tenderloins with fried apples, 94
Potato purée, 95 Straws, 28 Salad, 123
Potatoes, baked, 95 Mashed, 27 Puffed, 28
Pudding, chocolate bread, 136 Cocoanut, 136 Cornstarch, 144 Fig, 136 Green-gage, 137 Huckleberry, 135 Jellied apple, 146 Peach, 145 Pineapple, 146 Sauces, 105 Tapioca, 145 With prunes, 137
Puff-paste, how to make, 154
Pulled bread, 202
Punches, 109
Purée of chestnuts, 148
Q
Quails, broiled, 115 Roasted, 115
Quenelles of cornmeal, 96
Quinces, baked, 138
221R
Remarks about bread and butter sandwiches, 205 Brioche, 209 Fillets of fish, 65 Sandwiches, 208 Scallops, 62 Soups, 45
Rice à la Milanese, 95
Rice prune pudding, 146
Rissoles, 71
Roasted quails, 115
Rolled fillets of flounder, 65 Sandwiches, 206
Rolls, luncheon, 203 Swiss, 203
S
Salad, artichoke bottoms, 119 Asparagus tips, 119 Bouquet, 118 Lettuce and tomato and eggs, 119 Cabbage, 122 Celery and apple, 121 Chestnut, 124 Chicken, 123 Cucumber and tomato, 120 Daisy, 119 Dressing, cream, 116 French, 115 Mayonnaise, 116 Fruits, 124 Lettuce and hard boiled egg, 118 Lettuce hearts, 118 Mashed potato, 123 Plain lettuce, 117 Preparing, 116 Remarks about, 117 Shad roe, 123 Tomato and green pepper, 121 Turnip cups with celery, 121 Vegetable, 120
Salpicon, 72 Of fruits in glasses, 37 On glass plate, 37
Sandwiches, bread and butter, 205 Brown and white bread, 205 Celery, 207 Fillings for, 207 Green pepper, 208 In circles with nuts, 205 Lettuce, 206 Playing-card, 208 Remarks about, 205 Rolled or motto, 206 Toasted cheese, 209
Sauce, brown, 102 Hollandaise, 103 Horseradish, 88 Hot chocolate, 167 Hot maple, 168 Maître d’hôtel, 103 Soubise, 87 Supreme, 102 Tomato purée, 103 White, 102
Sautéd bananas, 138 Oysters, 61
Savarins, 147
Scallops, fried, 62 Remarks about, 62 On the shell, 63
Scotch oat-cakes, 202
Scrambled eggs with brains, 58 With tomato, 54
Shad roe, broiled, 64 Croquettes, 64 Salad, 123
222Shortcake, currant, 162
Smelts, broiled, 64
Smothered chicken, 100
Soubise sauce, 87
Soufflés, fruit and others, 139 Remarks about, 139 Strawberry, 139
Soups, remarks about, 45
Spanish eggs, 56
Spinach, 97 Cream of, 48
Squabs, 115
Stewed apples, 140
Strawberry bavarian, 150 Ice cream, 168 Soufflé, 139 Tartlets, 158 Water-ice, 170
Strawberry-cake, 162
Strawberries and cream, 143 On individual plates, 38
Striped bread and butter, 204
Stuffed green peppers, 81 Mushrooms, 79 Tomatoes, 80
Stuffing for tomatoes, 80
Supreme sauce, 102
Sweetbreads, baked, 73 Coquilles of, 74 Glazed, 74 Remarks about, 73 To prepare, 73
Swiss rolls, 203
T
Tapioca pudding, 145 With prunes, 137
Tart, jam, 157
Tartlet shells, how to make, 157
Tartlets, bread and jam, 143 Frangipane, 158 Fruit, 159 Pine cones, 144 Strawberry, 158
Terms, 32
Timbale of liver, cold, 127
Timbales of chicken, 77 Of liver, 78
Tomato farci, 97 And green pepper salad, 121 Purée, 103
Tomatoes, baked, and fontage cups, 81 Broiled, 97 Stuffed, 80 Stuffing for, 80
Tongue, glazed, 127
Tutti frutti icing, 195
Twists, 203
U
Unleavened bread, 201
V
Veal à l’Italienne, 93 Chops, 92 Cutlets, small, 93 Grenadines of, 94
Vegetable salad, 120
Vegetables, aspic of, 120
Vegetarian dish, 82
Vol-au-vent, 71
W
Water bread, 209
Water-ice, apricot, 170 223Lemon, 169 Macedoine, 171 Orange, 170 Pineapple, 170 Strawberry, 170
Water-ices in general, 169
Whipped cream icing, 193
White sauce, 102
Whole wheat bread, 200
Wine icing, 192
Y
Yellow icing, 191
Transcriber’s Notes: Missing or obscured punctuation was silently corrected. Typographical errors were silently corrected. Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book.