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Classic
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page 157
INDEX
NUMBERS REFER TO RECIPES
Page
African hen, 143 . . . . . . . . . 103
Almond, cake, 189 . . . . . . . . 129
" crisp cake, 193 . . . . 133
" (roasted) pudding, 205 . . 143
Anchovy sauce, 14 . . . . . . . . 16
Apricot marmelade, 214 . . . . . . 151
Artichockes, with butter, 31 . . . 27
" fried, 28 . . . . . . 25
" in mold, 96 . . . . . 73
" steamed, 29 . . . . . 26
" stewed, 30 . . . . . 27
" stuffed, 105 . . . . . 78
" stuffed with meat, 106 79
" with sauce, 104 . . . 78
Asparagus, 114 . . . . . . . . . 85
Balsamella, sauce, 59 . . . . . . 46
Bean soup, 7 . . . . . . . . . . . 9
Birds, 132 . . . . . . . . . . . 95
Biscuit, 191 . . . . . . . . . . . 131
Biscuit, (ice), 216 . . . . . . . 153
Biscuit, cripp, 183 . . . . . . . 124
" soft, 184 . . . . . . . 125
" sultan, 185 . . . . . . 126
" wafer, 194 . . . . . . 134
Blackberry syrup, 212 . . . . . . 149
Bread soup, 3 . . . . . . . . . . 7
Breast of Veal stuffed, 80 . . . . 62
Brittle (see crisp cake) . . . .
Broth, 1 . . . . . . . . . . . . . 5
Brown stock, 13 . . . . . . . . . 15
Cabbage, stuffed, 112 . . . . . . 83
Cake, almond, 189 . . . . . . . . 129
" corn meal, 190 . . . . . . . 130
" crisp, 206 . . . . . . . . . 144
" Madeleine, 192 . . . . . . . 132
" Margherita, 186 . . . . . . 127
" portugaise, 196 . . . . . . 136
" quince, 195 . . . . . . . . 135
Cakes, farina, 198 . . . . . . . . 138
Caper Sauce, 57 . . . . . . . . . 45
Cappelletti, soup, 2 . . . . . . . 6
Cauliflower, in mold, 95 . . . . . 72
Cauliflower, with balsamella, 111 . . .83
Celery, au jus, 166 . . . . . . . . . .116
" dressing, 103 . . . . . . . . .77
" fried, 168 . . . . . . . . . .117
" purèe, 169 . . . . . . .117
" sauce for, 167 . . . . . . . .116
" with butter, 165 . . . . . . .115
Chicken alla cacciatora, 35 . . . . . .30
" boned and stuffed, 40 . . . . .33
" breasts sautè, 45 . . .37
" fried, 34 . . . . . . . . . . .29
" sautè, 142 . . . . . . .102
" stuffed, 139 . . . . . . . . .100
" stuffing, 64 . . . . . . . . .51
" with ham, 141 . . . . . . . . .102
" with egg sauce, 44 . . . . . .37
" with sausages, 43 . . . . . . .36
" with sherry, 42 . . . . . . . .36
" with tomatoes, 41 . . . . . . .35
" with sauce piquante, 40 . . . .101
Cod fish, boiled, 122, 123 . . . . . .90-91
" croquettes, 125 . . . . . . .91
" fried, 124 . . . . . . . . .91
Corn meal, cake, 190 . . . . . . . . .130
" pie, 37 . . . . . . . . . .31
" with sausages, 36 . . . . .30
Crisp cake in double boiler, 206 . . .144
Croquettes, fried, 67 . . . . . . . . .53
Curly tart, 188 . . . . . . . . . . . .129
Currant, syrup, 209 . . . . . . . . . .146
Cutlets, chopped meat, 74 . . . . . . .58
" veal, 75 . . . . . . . . . . .58
" stewed, 73 . . . . . . . . . .57
" stuffed, 76, 138 . . . . . 59-99
Dog fish, fried, 126 . . . . . . . . .92
" stewed, 127 . . . . . . . . .92
Duck, tame, 144 . . . . . . . . . . . .104
" wild, 46 . . . . . . . . . . . .38
Eels, stewed, 188 . . . . . . . . . . .88
" with peas, 119 . . . . . . . . .88
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Classic
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