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page 261
INDEX
PAGE
Introduction..................................................... iii
SOUPS, BROTHS, ETC.
Baked............................................................ 10
Beef, Plain...................................................... 5
Bisque, Crayfish................................................. 22
Bouilli, Soup et................................................. 5
Broth in Haste................................................... 6
Broth, Chicken................................................... 6
Broth, Crayfish.................................................. 7
Broth, Scotch Barley............................................. 8
Cheap White...................................................... 11
Chicken.......................................................... 7
Clear Pea........................................................ 13
Consomme, Beef and Fowl.......................................... 8
Consomme of Fowl, White.......................................... 9
Dried Split Pea.................................................. 13
Egg Balls for Mock Turtle........................................ 17
Green Pea, without Meat.......................................... 10
Green Pea, Queen Victoria's...................................... 12
Green Pea, with Egg Dumplings.................................... 12
Green Corn....................................................... 13
Gombos, Chicken with Oysters..................................... 20
Gombos, Crab or Shrimp........................................... 19
Gombos, Crab with Okra........................................... 21
Gombos, Okra or Filee............................................ 18
Gombos, Okra..................................................... 19
Gombos, Oyster, with Filee, No. 1................................ 19
Gombos, Oyster, with Filee, No. 2................................ 20
Gombos, Oyster, Maigre........................................... 21
Gombos, Shrimp, Maigre........................................... 21
Maigre, without Meat............................................. 7
Oxtail........................................................... 17
Oyster........................................................... 14
Rabbit........................................................... 18
Stock for Soup................................................... 3
Stock for Clarify................................................ 4
Stock for Gravies................................................ 4
Tomato, with Vegetables.......................................... 11
Turtle No. 1..................................................... 14
Turtle No. 2..................................................... 15
PAGE
Turtle, Mock..................................................... 15
Turtle, Mock No. 2.............................................. 15
Turtle, Mock No. 3............................................... 16
Veal, Gravy...................................................... 8
Vermicelli No. 1................................................. 9
Vermicelli No. 2................................................. 9
Vermicelli or Macaroni........................................... 10
FISH, ETC.
Codfish, Baked and Stewed........................................ 26
Codfish au Beurre Roux........................................... 27
Codfish Cakes.................................................... 27
Crabs, Fricasee of............................................... 31
Crabs, Soft-shell, Fried......................................... 31
Croakers and Mullets, Fried...................................... 23
Fillets or Sliced Fish, Fried.................................... 24
Flounder, Broiled................................................ 25
Flounder and Mullet, Fried....................................... 25
Fish, Fricasee of................................................ 23
Fish, to Fry..................................................... 23
Frogs, Fried..................................................... 32
Grenouilles Frites............................................... 32
Mackerel, Spanish, Broiled....................................... 25
Oyster Pickle.................................................... 30
Oyster and Beefsteak Pie......................................... 30
Oyster and Sweetbread Pie........................................ 30
Oysters, Fried................................................... 29
Oysters, Scalloped, No. 1........................................ 29
Oysters, Scalloped, No. 2........................................ 29
Oysters, Stewed with Champagne................................... 28
Oysters, Stewed with Milk........................................ 28
Oysters, Stewed on Toast......................................... 28
Oysters, Stuffing................................................ 27
Oysters, on Toast................................................ 28
Red Fish, or Snapper, Boiled..................................... 25
Red Fish, a la Provencale........................................ 26
Stuff and Bake, to............................................... 23
Terrapin......................................................... 33
Trout, Stuffed and Baked......................................... 24
Trout a la Venitienne............................................ 24
Turtle, to Dress................................................. 31
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