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Classic
Cook Books
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page 373
Dressings...................... 79
Drops for coloring.............256
Duck, baked.................... 52
" with olives.............. 52
Dumplings......................218
" in beef soup.........218
" of bread crumbs......222
Eel, American.................. 64
" to smoke..................316
Eggs........................... 93
" baked..................... 97
" boiled with capers........ 97
" cooked with white sauce... 98
" cookies...................131
" crackers.................. 20
" cream.....................228
" in French way............. 96
" how to boil............... 96
" milk ..................... 96
" omlet.....................100
" omelet with spinach.......101
" plant fried...............104
" poached................... 95
" pudding...................116
" sauce..................... 89
" scrambled................. 98
" soufflee..................244
" stuffed................... 99
" toddy.....................274
" with anchovis............. 98
" with wine sauce........... 96
Essences.......................301
Extracts.......................304
Farces.........................287
Farce, champignon..............290
" fish....................293
" grouse..................300
" for imperial soup.......294
" liver...................299
" moulded.................294
" moulded fowl............295
" of olives...............288
" of tomato...............290
" of veal.................298
Fillet a l'Orly................ 66
Fish........................... 61
Fish balls.....................223
" bouillon..................l95
" essence...................302
" farce.....................293
" fricasse..................299
" pudding...................109
" soup......................197
" freezing..................335
Fricasse of beef............... 27
" mutton................ 36
Frogs legs, fried..............321
" " stewed.............322
Fruit cake.....................128
" pudding..................106
" sugared..................256
Garnishings....................287
Gelatine, to make..............314
Gems........................... 14
Ginger ale.....................270
Glazed cutlets................. 33
Glee wine......................274
Goose a la daube............... 49
" liver fried............. 50
" with horse radish........ 51
" with turnips............. 50
Gooseberry juice...............279
" soup................204
" preserved...........149
Graham bread................... 12
" gems.................... 13
" muffins................. 15
" mush.................... 20
Grapes, preserved..............154
Greens.........................169
" to pickle ..............157
Grouse farce...................300
" false...................300
Ham a l'Anglaise............... 41
" a la Francaise.............333
" boiled..................... 40
" broiled.................... 42
" smoked.....................167
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Classic
Cook Books
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