Chapter D

Dessert--
Cold rhubarb 122
German 122

Doughnuts--
Raised 102
Sour milk 102

Dressing--
French 33
Salad 33
Trianon 33

Duck--
Canvasback, roasted 50
Roast with orange sauce 50
Wild, broiled 50

Dumplings--
Cherry 90
Raspberry 91, 128

E

Eggs--
Beauregard 54
Light omelet 55
Omelet for one 56
Scrambled in milk 54
Scrambled with mushrooms 55
Scrambled with peppers 55
With potato scallop 54
With white sauce 54

Egg Plant--
Broiled 62
Fried 62
Fritters 62
Stuffed 73

F

Fig and rhubarb 121

Filling 118

Filling--
For cake 119
Orange 120

Fish--
Cod, boiled, cream sauce 17
Codfish cones 18
Codfish hash 18
Codfish, stewed 21
East India style 18
En casserole 18
Finnan-haddie fish cakes 18
Finnan-haddie, rechauffe 20
Haddock, Metelote of 19
Louisiana cod 19
Mackerel, boiled 17
Mackerel, broiled, black butter 18
Mackerel, broiled 17
Salmon, boiled, sauce tartare 17
Salmon, mold of 19

Forced meat balls for turtle soup 52

Fried parsley 53

Fritters--
Apple 90
Asparagus 85
Corn 85
Squash 86

Frosting, fig or date 119

Frozen ice 106

Fruit ice 106

G

Game, salmi of 51

Giblets--
Turkey or goose, fricasseed 38
Turkey, a la bourgeoise 39

H

Ham--
Boiled boned 22
Boned 22
Croquettes 24
Fried 24
With chicken pie 24

Glace des gourmets 108

Gravy for wild fowl 51

Green melon, saute 68

Griddle cakes, crumb 85