Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

boiling, 125. " " baking, etc., 125. same species, 125. to know when cooked enough, 126. " improve, 126. " bone, 126. " skin, 126. " decorate, 127. kettle, 127. baked, 128. balls, 128. boiled, 129. broiled, 129. cold, 144. fried, 129. à la Orly, 130. roasted, 130. sauté, 131. stewed, 131. stuffed, 131. à la crème, 136. anchovy butter, 129. " sauce, 135, 136. Béchamel, 136. Bordelaise, 143. Bretonne, 135. caper-sauce, 130, 135, 136. court-bouillon, 135. cream-sauce, 136. egg-sauce, 136. fines-herbes sauce, 136. genèvoise-sauce, 135. genoise-sauce, 135. gratin-sauce, 132, 135. Hollandaise sauce, 130, 135, 136. Italienne sauce, 135. Maître d'hôtel sauce, 129, 136. matelote sauce, 132, 135. Mayonnaise, 130. piquante, 130. poivrade, 130. rémolade, 130. Tartar, 135. tomato, 130, 135, 136. vinaigrette, 134-136. bass, 130, 132. black-fish, 130, 132. blue-fish, 130, 132. cod, 136. " (salt), 145. eels, 132, 136. flounder, 130, 137. haddock, 136. halibut, 136. herring, 130. " (salt), 147. mackerel, 135. " (salt), 148. pike, 130, 132, 139. porgy, 130, 132. ray, 139. salmon, 140. shad, 142. sheep's-head, 142. skate, 139. trout, 132, 139. turbot, 143, 144. white-fish, 130. clams, 159. lobster, 149, 153. oysters, 155. floating island, 362. Allemande sauce, 137. baked, 137. Normande, 137. " another, 138. boned and fried, 139. Flour, 25. Foies-gras, 25. Fondue, 362. Food, 22. Fox, 297. Frangipane, 390. Fricandeau, 211. Fritters, 393. Frogs, 149. Fromage à la crème, 383. Fruit, 406. corer, 26. candied, 403. glazed, 394. iced, 397. for dessert, 401. preserved, 353. " in liquor, 405. Frying, 11. batter for, 30. fat " 29. lard " 28. directions for, 11. eggs and crumbs for, 30. Galantine, 26. Galette, 416, 450. du gymnase, 416. Game, 276. pie, 434. Garlic, 25. Garnish, 113. Garnishing, 113. Garnitures, 113. Génoise, 450. with almonds, etc., 451. " chocolate, etc., 451. Gibelotte, 293. Giblets, 273. Glazing, 26. Godiveau, 117. Goose, 268. apple-sauce, etc., 268. Gooseberries in jelly, 386. Gosling, 268. Grapes, 402. in jelly, 406. glazed, 397. Gravy of meat, 55. fish, 101. Grouse, 280. Guinea-fowl, 268. Haddock, 136. Halibut, 136. Ham, 228. boiled, 228. in hors-d'oeuvre, 228. with purée, 229. decorated, 230.