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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 395 of 413 · 144,464 words
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roasted, 229. with sauces, 230, 231. Hard cake, 429. Hare, 280-282. Hazel-nut butter, 119. Head-cheese, 234. Herb broth, 91. Herring, 130. salt, 147. red, 148. Highholders, 279. Hominy, 324. Hors-d'oeuvres, 462. Horse-radish, 462. Hot weather, 21. Ice-cream, 392. Iced fruit, 397. Icing, 53. Ignorance in cooking, 24. Indigestion, 26. Isinglass, 26. Italian pastes, 26. Jam, 384. Jellies, 53, 398. sweet or wine, 398. Macédoine, 399. cold, 399. meat, 53. broth, 53. chicken, 53. turkey, 53. calf's-foot, 53. fruit, 406. Jelly-bag, 27. Juice or jus, 55. Julienne, 73, 74. Kid, 201. Kitchen utensils, 27. Kisses, 452. Lady's-fingers, 427. Lait de poule, 28. Lamb, 198. épigramme, 199. fore-quarter, 198. hind-quarter, 199. entire, 200. cold, 200. feet, 201. kidneys, 201. Lapwing, 279. Lard, 28. Larding, 31. needle, 31. Leaven, 32. Leeks, 324. Lemon in compote, 386. iced, 398. pie, 441. Lemonade, 44. Lentils, 324. purée, 120. soup, 81. Lettuce, 324. in salad, 348. Lima beans, 309. Liver, 115. Lobster, 149. to boil, 150. bisque, 70. croquettes, 152. butter, 118. fried, 152. another, 152. in bouchées, 420 " vol-au-vent, 419. " pie, 439. " salad, 151. another, 151. " the shell, 150. scalloped, 152. Loin, 213. Lunch, 464. Macaroni, 370. croquettes, 372. au gratin, 370. Italienne, 371. Napolitaine, 371. potage, 77. Macaroons, 451. with chocolate, 451. Macédoine jelly, 399. salad, 352. omelet, 369. garniture, 115. Mackerel, 135. salt, 148. Spanish, 135. Madeleines, 452. Marmalades, 401. Matelote, 132-134. Meadow-lark, 279. Meat, 35 to cook, 32. " keep, 33. pies, 433. jellies, 53. gravy, 55. Melons, 55. iced, 398. melted butter, 119. Meringues, 452. apple, 379. Chantilly, 453. Swiss, 453. Meunière, 56. Mince-pie, 441. Mint, 56. Miroton, 176. Mixing, 12. Mock-turtle soup, 86. Motto, 43. Moulds, 34. Muffins, 432. Mulberries, 386, 406. Muscles, 153, 154. Mushrooms, 325, 327. broiled, 326. purée, 123. catsup, 337. garniture, 116. Mustard, 348. Mutton, 184. baked, 185. roasted, 184. decorated, 185. with vegetables, 185. haricot, 186. breast broiled, 186. with sauces, 187. on purées, 187. chops, broiled, 187. with vegetables, 188. in papillotes, 188. with sauces, 188. sautées, etc., 187. leg, 190. boiled, 192. decorated, 191. with vegetables, 190. " currant-jelly,
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