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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 393 of 413 · 144,464 words
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392. cakes, 423. Croque en bouche, 394. Croquettes of veal, etc., 206. chicken, 243. potato, 338. rice, 373. Croquignolles, 450. Croutons, 114. Crullers, 431. Crumbs, 30, 46. white, 46. Cucumbers, 321. in hors-d'oeuvre, 322. pickled, 355. in salad, 350. stuffed, 322. Currants, compote, 386. glazed, 397. iced, 398. jelly, 406. salad, 352. (dried), 57. Curry, 20. Custard, 393. Dandelion, 323. in salad, 348. Dessert, 463. Dining-room, 20. Dinner, 459. directions, 16. Dish, 20. Dishes (order of), 461. Divers receipts, 44. Doughnuts, 432. Draining, 20. Drinking, 21. Duck, 264. apple sauce, 265. cranberry sauce, 265. baked, 265. roasted, 265. with turnips, 267. " currant-jelly, 265. " garniture, 265. sauté, 266. with peas, etc., 266. stuffed, 268. boned, 268. preserved, 46. cold in salmis, 268. " croquettes, 268. " salad, 268. Duckling, 264. Dust, to, 21. Ears, 215. Eclairs, 424. au café, 425. " chocolate, 424. " tea, 425. " vanilla, 425. " currants, 425. " strawberries, 425. " jellies, 426. " essence, 425. Economy, 23. Eels, 136. broiled, 136. fried, 137. roasted, 137. in matelote, 137. stuffed, 137. in vol-au-vent, 419. Eggs, 356. beater, 24. crumbs to fry, 30. whites (to beat), 363. Béchamel, 357. boiled, 359. fried, 360. au gratin, 358. à la tripe, 362. " neige, 362. poached, 362. scrambled, 360. stuffed, 358. Lyonnaise, 357. sur le plat, etc., 360. in matelote, 361. fricassée, 357. with vegetables, 359, 361. " cheese, 357, 358. " ham, etc., 359. " fines herbes, 357. " sauces, 358. garniture, 115. in salad, 350. Egg-plant, 323. Endive, 320. in salad, 348. Entrées, 462. Entremets, 463. Epigramme, 199. Errors in cooking, 24. Escalops, 158, 206. Essence of beef, 52. spinach, 52. Fanchonnettes, 416. Fans, 416. Farces, 113. bread, 113. cabbage, 113. combs, 113. croutons, 114. duxelle, 114. egg, 115. financière, 115. liver, 115. Macédoine, 115. mushroom, 116. onion, 116. quenelles, 116. salpicon, 117. truffles, 117. Fat (chicken, etc.), 29. to clarify, 29. for frying, 29. Fecula, 76. Fennel, 25. Feuilletés, 413. à la Condé, 414. Figs, 25. Fillet, 168. Fines herbes, 25. Fish, 125. to keep, 33. quality, 35. to select, 125. " clean for
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