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Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food
by Blot, Pierre · Page 392 of 413 · 144,464 words
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pluck, 222. sweetbreads, 223. in vol-au-vent, 419. tail, 223. tongue, 223. Candied fruit, 403. Capon, 256. Caramel, 47. Cardoon, 316. Carp, 132, 135. Carrots, 316. Béchamel, 316. fines herbes, 317. glazed, 317. au jus, 317. poulette, 317. stewed, 317. with sugar, 318. in purée, 122. " soup, 77. Catsup, 18. mushroom, 327. tomato, 354. Cauliflowers, 318. Béchamel, 318. gratin, 318. white sauce, 319. fried, 319. stewed, 319. in salad, 320. with cream, etc., 319. pickled, 353. Caviare, 18. Celery, 320. fried, 320. in salad, 348, 349. " purée, 122. Cervelas, 19. Charlotte of fruit, 383. Française, 382. Polonaise, 382. Russe, 381. Italienne, 382. à la Chantilly, 382. apple, 379. Chartreuse, 284. Cheese, 19. à la crème, 383. Cherries in brandy, 406. compote, 386. pie, 440. glazed, 396. preserved, 402. Chervil, 19. Chestnuts, 350. candied, 405. glazed, 396. in compote, 387. " purée, 121. Chiccory, 320. in salad, 348. (wild), 348. Chicken, 238. to truss, etc., 238-241. baked, 251. boiled, 241. boned, 242. broiled, 242. with sauce, 242, 243. croquettes, 243. fricassée, 244. suprème, 246, 247. financière, 246. française, etc., 246. Marengo, etc., 248. roasted, 249. with sauce, 250. " garniture, 250. decorated, 250, 251. sauté, 251, 252. with Champagne, 252. stewed, 253. stuffed, 253, 254. in pie, " purée, 119. vol-au-vent, 419. cold, 254. in salad, 256. preserved, 46. broth, 65. Choca, 52. Chocolate, 51. iced, 398. Choux, 423. Chowder, 159. Clams, 159. baked, 161. chowder, 159. soup, 92. Cochineal, 19. Cocoa, 52. Cocoa-nut, 352. Cod-fish, 136. stuffed, 131. (salt), 145, 146. Coffee, 47. iced, 398. Colander, 19. Cold weather, 22. Colored beans, 310. Compotes, 384. apples, 385. cherries, 386. oranges, 386. berries, 386. peaches, etc., 385. syrup, 384. Contents, 7. Cooking, 9. Corn (sweet), 321. cake, 431. Corn-salad, 348. Corn-starch, 75. Consommé, 64. Caulis of fish, 101. veal, 101. Courses, 460. Crabs, 153. Cranberries, 387. compote, 387. pie, 441. Craw-fish, 153. Cream, 387. sweet, 392. cheese, 383. au café, 388. Chantilly, 392. caramel, 389. chocolate, 389. cuite, 390. essence, 390. frangipane, 390. ice, 392. légère, 391. lemon, 387. orange 390. patissière, 391. renversée, 391. tea, 390. vanilla, 390. whipped,
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