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

292. " sauces, 291, 294. sportsman-like, 294. cold, 295. Raccoon, 297. Radishes, 341. Rail, 279. Raisiné, 402. Raisins, 57. Raspberries, compote, 386. jelly, 406. Raw materials, 36. Ray, 139. au beurre noir, 140. Red herring, 148. Reed-bird, 279. Relevés, 462. Rhubarb, 341. pie, 441. Rice, 372. in border, 373. cake, 373. croquettes, 373. fritters, 374. soufflé, 374. soup, 80. water, 375. with fruit, 374. Rice-bird, 279. Rissoles, 416. Roasting, 12. Robins, 279. Rolls, 458. Roman punch, 408. Rôts, 463. Roux, 109. Rum cakes, 430. Sage, 35. Sago, 76. Saint-Honoré, 423. Salads, 347. of greens, 348. " fruits, 352. of poultry, 256. " game, 288. " fish, 352. Salmis, 296. Salmon, 140. broiled, 142. in fricandeau, 140. " Genèvoise, 141. " hors-d'oeuvre, 352. " papillotes, 140. " pie, 439. " salad, 141. " scallops, 141. caper-sauce, 136. court bouillon, 140. maître d'hôtel, 140. roasted, 130. salt, 146, 147. smoked, 147. Salpicon, 117. Salsify, 342. Béchamel, etc., 342. Sandwiches, 57. Sardines, 145. Sauce, 97. Allemande, 98. anchovy, 99. apple, 99. Béchamel, 99. blonde, 100. bread, 100. brown, 100. caper, 100. celery, 100. Champagne, 105. Colbert, 100. coulis, 101. cranberry, 99. cream, 102. craw-fish, 105. cucumber, 102. currant, 99. diplomat, 102. egg, 102. Espagnolle 102. essence, 103. fines herbes, 103. fish, 103. Genèvoise, 141. Génoise, 103. gravy, 55. Hollandaise, 104. Indian, 104. Italian, 104. juice, 55. lobster, 105. Madeira, 105. maître d'hôtel, 105. matelote, 132, 133. Mayonnaise, 105. muscle, 111. mushroom, 106. oyster, 111. Parisienne, 106. peach, 99. piquante, 106. poivrade, 107. Polonaise, 107. poulette, 107. prawn, 105. princesse, 108. provençale, 108. ravigote, 108. raspberry, 99. rémolade, 109. Robert, 108. roux, 109. shallot, 109. shrimp, 105. soubise, 109. suprème, 109. tarragon, 118. Tartar, 106. tomato, 110. truffle, 110. velouté, 110. white, 111. vinaigrette, 110. for blanc mange, 381. " puddings, 111, 112. " Savarin, 430. Saucissons, 19. Sausages, 19. Sausage-meat, 57. Sautéing, 13. Savarin, 430. Scallops, 158. on the shell, 159. of salmon, 141. " veal, 206. Scalloped-knife, 36. Seasoning, 14. Semoule, 76. Shad, 142. broiled, 142. à la Chambord, 142. au gratin, 142. in provençale, 142. with sorrel, 142. stuffed, 137. roasted,