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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 398 of 413 · 144,464 words
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rice, 88. beef and mutton, 86. muscle, 92. okra, 88. ox-cheek, 89. " tail, 89. oyster, 90. pot-au-feu, 61. sheep's-tail, 89. sorrel, 89. with cabbage, 90. " cauliflower, 91. " cheese, 91. " herbs, 91. " leeks, 92. " milk, 91. " onions, 88. Allemande, 92, 93. Indian, 93. Polish, 93. Russian, 94. Spanish, 95, 96. Potatoes, 330. boiled, 331. steamed, 331. Allemande, 332. Anglaise, 332. Barigoule, 332. Béchamel, 332. broiled, 332. duchesse, 339. française, 333. fried, 332. Hollandaise, 333. Lyonnaise, 334. Maître d'hôtel, 334. mashed, 335. Parisienne, 332. Polonaise, 335. sautées, 336. soufflées, 336. stuffed, 337. swelled, 333. in balls, 333, 338. " cakes, 338. " croquettes, 338. " matelote, 339. " provençale, 336. " purée, 121. salad, 351. with bacon, 339. " butter, 339. " cream, etc., 340. soup, 81. sweet, 340. Pot-au-feu, 61. Poultry, 237. Pound cake, 432. Prairie hen, 282. baked, 282. boned, 288. broiled, 283. preserved, 46. roasted, 286. sauté, 287. stewed, 287. with sauces, 287. " vegetables, 283, 284. " currant-jelly, 287. " garnitures, 287. " mushrooms, 287. " oranges, 287. hunter-like, 287. larded, 284. in chartreuse, 284 " crapaudine, 287. " croquettes, 288. " fricassée, 287. " pie, 436. " purée, 119. " salad, 288. " salmis, 288. " terreen, 438. Prawns, 154. Preface, 3. Preserves of berries, 402. of fruits, 401. " meat, 46. " vegetables, 353. Prunes, 401. glazed, 397. pie, 440. Puddings, 442. bread, 445. cabinet, 445. macaroni, 447. plum, 447. tapioca, etc., 447. vermicelli, 446. sauces, 111. Puff-paste, 410-413. Pumpkins, 340. Punch, 407. Roman, 408, 463. Purées, of fruits, " vegetables, 120-124. " meat, 119. Purslain, 340. Quail, 288. baked, 288. roasted, 289. vegetables, 290. in chartreuse, 290. " pie, 436. hunter-like, 289. preserved, 46. in grape-vine leaves, 290. Quality of fish, 35. of meat, etc., 35. Quenelles, 117. Quinces, preserved, 402. in marmalade, 387. " jelly, 406. Rabbit, 200. baked, 291. larded, 291. roasted, 293. sauté, 294. stewed, 294. in chartreuse, 291. " civet, 291. " croquettes, 292. " gibelotte, 293. " Marengo, 293. " pie, 436. " vol-au-vent, 420. with olives, 293. " peas, 294. " currant-jelly,
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