Chapter XX: Preface (20)

Ab-del-Cader, June 14
Allemande, June 22
Alexandria, Aug. 1
Andalouse, June 16
Aux eclairs, May 18
Aux pluches, May 26
Aux quenelles, April 14
Aux quenelles, Doria, May 22
Bellevue, Dec. 5
Bohemienne, June 28
Bouillon, Nov. 3
Bretonne, Jan. 22
Brunoise, Dec. 10
Brunoise and vermicelli, Sept. 3
Cameroni, July 11
Camino, March 17
Caroline, June 2
Celery and rice, Aug. 19
Celestine, April 28
Charles Quint, July 8
Chartreuse, Sept. 20
Chatelaine, Aug. 26
Chevalier, July 23
Chicken broth, Oct. 29
Chiffonnade, May 3
Cialdini, Nov. 20
Clam broth, Dec. 5
Clam broth, Chantilly, Dec. 5
Colbert, Feb. 25; Aug. 22
Creme de volaille, Jan. 14
Creole, June 24
Croute au pot, May 5
D'Artagnan, Jan. 12
Daumont, April 16
De la mariee, Jan. 16
Diable, May 14
Diane, Oct. 21
Ditalini, Dec. 13
Doria, Dec. 2
Du Barry, March 11
Favorite, Jan. 7
Federal, Sept. 5
Fermiere, Aug. 12
Fleury, Dec. 22
Florentine, Feb. 21; July 4
Frascati, Oct. 3
Garibaldi, July 15
Georgia, Oct. 1
Gumbo, strained, in cups, Feb. 27
Imperatrice, Jan. 18
Inauguration, July 28
Irma, June 18
Italian paste, Aug. 24
Japonnaise, June 4
Julienne, Jan. 4
Leopold, Oct. 17
Madrilene, Dec. 29
Magadore, June 26
Marchand, June 6
Marie Louise, July 2
Massenet, Dec. 21
Medina, Sept. 29
Monaco, Aug. 8
Monte Cristo, July 26
Montesquieu, Aug. 17
Napier, Sept. 13
National, Sept. 27
Nelson, Oct. 12
Nicoise, July 6
Noodles, Oct. 6
Oriental, Aug. 10
Orleans, Dec. 20
Oyster broth, April 8
Palestine, July 13
Parfait, April 6; Jan. 24
Paysanne, Aug. 6
Pemartin, Oct. 8
Perles de Nizam, May 24
Plain, Oct. 27
Portugaise, Sept. 9
Printanier, April 30
Profiteroles, May 28
Rachel, Feb. 17
Rivoli, Dec. 17
Ravioli, May 12
Rothschild, Aug. 4
Royal, Nov. 21
Royal, with carrots, May 8
Royal, green, Sept. 22
Royal, red, Sept. 22
Russe, April 26
Sago, Nov. 7
Sarah Bernhardt, May 20
Scotch, Jan. 11
Sevigne, I, Dec. 1
Sevigne, II, April 18
Sicilienne, July 21
Soubise, April 22
Stuffed cabbage, Sept. 15
Tapioca with ecrevisse butter, Aug. 29
Talleyrand, July 17
Tapioca, Nov. 11
Theodora, April 20
Tosca, May 16
Turbigo, June 10
Trianon, July 19; Sept. 22
Vanderbilt, July 30
Vivieurs, May 7
Valentienne, May 10; June 20
Venitienne, May 30
Vermicelli, Feb. 10
Xavier, June 22

CREAM SOUPS

Algerienne, May 25
Artichokes, June 11
Asparagus, Nov. 26
Asparagus, Favori, Oct. 18
Creme Bagration, May 17
Bananas, March 5
Bisque d'ecrevisses, Dec. 25
Bisque of California oysters, Jan. 9
Bisque of clams, Nov. 22
Bisque of crabs, Jan. 23
Cardinal, May 27
Cauliflower, Oct. 31
Celery, Nov. 2
Celery, Kalamazoo, Feb. 8
Chicken, Nov. 9
Chicken a la Reine, Dec. 17
Chicken, Hortense, April 1
Congolaise, May 31
Corn and onions, Sept. 17
Countess, June 25
Endives, Dec. 6
Farina, March 7
Farina lie, Sept. 10
Flageolets, July 24
Frogs' legs, Feb. 24
Green corn, I, March 9
Green corn, II, June 3
Lettuce, March 2
Lima beans, Feb. 19
Maintenon, Jan. 18
Parisienne, April 13
Parsnips, April 29
Parsnips, II, June 17
Pea, Oct. 15
Pea, Suzon, Oct. 15
Pea, St. Germain, Oct. 15
Potatoes, Nov. 8
Reine Mogador, April 6
Rice, Dec. 28
Summer squash, cream of, Oct. 10
Watercress, July 22

THICK SOUPS

(Potage)

Bean and cabbage soup, Sept. 21
Burned farina soup, April 24
Cabbage soup, Normande, June 15
Chicken okra, Dec. 7
Chicken, Bresilienne, June 27
Chicken, Florentine, Aug. 18
Chicken, Francaise, Oct. 9
Chicken, Mulligatawney, July 14
Chicken, Piedmontaise, July 16
Chicken, Portugaise, July 5
Chicken, San Remo, Sept. 23
Clam chowder, Dec. 5
Clam chowder, Boston style, March 24
Clear green turtle, April 2
Cold celery broth, Aug. 27
Cooper soup, May 23
Crab gumbo, July 20
Croute Bretonne, July 3
Ditalini, a la Royal, Sept. 16
Farina, Francis Joseph, May 2
Fish broth, July 20
Fish broth with whipped cream, Sept. 1
Fish chowder, April 10
German carrot soup, Sept. 7
German lentil, March 29
Giblet, a l'Anglaise, Oct. 29
Hare soup, Uncle Sam, Oct. 5
Homemade clam soup, Sept. 25
Hungarian, Oct. 11
Lamb broth a la Grecque, May 6
Lamb broth, a la Reine, Aug. 2
Lamb broth, Olympic Club, June 9
Lobster chowder, Dec. 5
Macaroni soup with leeks, Sept. 6
Mock turtle, Feb. 15
Mutton, Kitchener, Sept. 8
Onion and tomato, Oct. 7
Onion, au gratin, March 1; Nov. 15
Oyster, family style, Nov. 12
Oxtail, English style, Feb. 1
Pannade, March 3
Pea, with vermicelli, Aug. 14
Petite marmite, Dec. 24
Potage a l'Anglaise, Jan. 7
Potage Albert, May 29
Potage Alexandra, Dec. 20
Potage Americaine, Dec. 31
Potage Andalouse, Jan. 17
Potage Arlequin, June 13
Potage Bagration, Jan. 11
Potage Bonne Femme, Dec. 26
Potage Bouquetiere, Oct. 20
Potage Bourgeoise, Aug. 27
Potage Brunoise with rice, Aug. 20
Potage Cambridge, Nov. 13
Potage Cameroni, Aug. 7
Potage Champenoise, Oct. 14
Potage Chatelaine, April 11
Potage Coburg, July 9
Potage Colbert, Aug. 28
Potage Coquelin, March 23
Potage Dagobert, July 10
Potage Dieppoise, Aug. 15
Potage Duchesse, Dec. 24
Potage Esau, March 25
Potage Faubonne, Dec. 22
Potage Ferneuse, Oct. 19
Potage Flamande, Dec. 27; Dec. 16
Potage Fontange, May 15
Potage Carpure, Sept. 19
Potage Gentilhomme, Jan. 19
Potage Grande Mere, Jan. 10
Potage Grenade, Oct. 16
Potage Hollandaise, Dec. 10
Potage Honolulu, July 7
Potage Italienne, Aug. 16
Potage Jackson, Dec. 30
Potage Kroumir, Feb. 23
Potage Lamballe, Nov. 5
Potage Livonien, Oct. 22
Potage Lord Mayor, July 13
Potage maintenon, Sept. 2
Potage Marie Louise, Jan. 15
Potage Marquis, Jan. 5
Potage Mathilda, Dec. 23
Potage McDonald, Jan. 20; July 29
Potage Mexicaine, July 31
Potage Mongol, Dec. 13
Potage Montglas, Aug. 31
Potage Nassau, Aug. 13
Potage Navarraise, Sept. 28
Potage Parmentier, Aug. 11
Potage Paysanne, June 19
Potage Plessy, Aug. 30
Potage Portugaise, April 12
Potage Quirinal, Jan. 8
Potage Reine Margot, Dec. 21
Potage Ruffo, Sept. 4
Potage Sante, Nov. 19
Potage Saxe, April 7
Potage Schorestene, Sept. 30
Potage Solferino, April 4
Potage St. Marceau, July 1
Potage Talleyrand, Feb. 5
Potage tapioca, Crecy, Jan. 30
Potage Turinoise, May 13
Potage Velour, July 27
Potage Venitienne, Jan. 13; April 8
Potage vert pre, July 18
Potage Viennoise, April 8
Potage Villageois, Oct. 13
Potage Voisin, Feb. 13
Potage Waldaise, Feb. 11
Potage Westmoreland, Feb. 18
Potato and leek soup, Nov. 7
Potato soup, Faubonne, April 5
Potato, Dieppoise, April 23
Pot au feu, March 15
Puree Camelia, May 21
Puree Celestine, March 20
Puree Crecy, Jan. 26
Puree d'Artois, March 8
Puree of cucumbers, June 21
Puree of game, Nov. 18
Puree of game, St. Hubert, Nov. 18
Puree of green asparagus, April 27
Puree of lentils, Oct. 30
Puree of lentils with tapioca, Aug. 21
Puree of lima beans, Dec. 14
Puree of peas, plain, Oct. 27
Puree of peas, aux croutons, Oct. 27
Puree of peas, Varsovienne, Oct. 27
Puree of peas with noodles, Sept. 12
Puree of pheasant, St. Hubert, Feb. 10
Puree of potatoes, March 20
Puree of red kidney beans, May 4
Puree of spinach, April 19
Puree of tomatoes, Oct. 28
Puree of tomatoes with rice, Nov. 8
Puree of turnips, Caroline, Aug. 25
Puree of white beans, Dec. 18
Puree of white beans, Allemande, Aug. 23
Puree of white beans, Soubise, May 9
Puree paysanne, March 16
Puree St. Germain, April 15
Rice soup, a l'Allemande, July 25
Rice, Palmero, Aug. 9
Rocol, a la Russe, June 1
Shrimp, family style, Oct. 2
Soft clam soup, Salem, June 7
Sorrel, a l'eau, June 5
Sorrel, with rice, June 29
Terrapin, Southern style, Aug. 3
Tomato broth (hot or cold), July 29
Veloutine Aurore, May 19
Veloute, Dec. 10
Velvet soup, March 19
Viennese bean, March 26
White bean soup, March 14

SQUAB

Boneless, en aspic, July 17
Breast of, au jus, Sept. 19
Breast of, Eveline, Oct. 8
Breast of, Perigord, May 2
Breast of, saute in butter, June 4
Breast of, under glass, St. Francis, Feb. 4
Broiled squab, April 2
Broiled squab, with fresh mushrooms, April 2
En compote, Jan. 15
Potpie, English style, Jan. 1
Roast, au jus, Feb. 21

STEWS

Beef goulash, Oct. 28
Beef stew, homemade, Nov. 7
Haricot of mutton, Feb. 13
Hasenpfeffer (hare stew), Jan. 12
Hungarian goulash, Oct. 28
Lamb Irish stew, Nov. 2
Navarin of lamb, printanier, Nov. 25
Paprika veal, July 20
Pickelsteiner stew, May 13
Pilaff a la Turc, Jan. 8
Ragout a la Deutsch, Dec. 22
Ragout Fin, Dec. 29
Reindeer stew, March 7
Spring lamb Irish stew with dumplings, Sept. 25

TRIPE

A la mode de Caen, Feb. 28
Broiled honeycomb, chili sauce, May 11
Broiled honeycomb, maitre d'hotel sauce, Oct. 30
Blanchard, Dec. 27
Creole, Dec. 20
Etuve, Bonne Femme, Sept. 9
Honeycomb, saute, aux fines herbes, Sept. 28
In cream with peppers, April 26
Saute, Lyonnaise, Feb. 17
Tripe and oysters in cream, Dec. 10
Tripe and potatoes, family style, Jan. 1
Tripe, Wm. H. Crane, Oct. 23

TURKEY

Broiled baby turkey, July 4
Deviled legs, with chow chow, Jan. 19
Hash, Chateau de Madrid, June 28
Hash on toast, Nov. 28
Livers en brochette, March 6
Roast, March 6
Stuffed with chestnuts, Nov. 27

VEAL

Breast, stuffed, au jus, Jan. 27
Calf's brains au beurre noir, March 13
Calf's brains, fried, tomato sauce, June 1
Calf's head plain, boiled, Dec. 31
Calf's head a la Francaise, March 9
Calf's head, Providence, May 6
Calf's head, sauce piquante, April 13
Calf's head, poulette, Feb. 10
Calf's head, vinaigrette, Feb. 27
Calf's liver and bacon, Nov. 30
Calf's liver, Lyonnaise, Aug. 11
Calf's liver saute, Nov. 18
Calf's liver saute, Robert, May 23
Calf's liver saute, Spanish style, Aug. 4
Chops, broiled, Nov. 4
Chops en papillote, Feb. 8
Chops, Montgolfier, Sept. 10
Cutlets, breaded, tomato sauce, May 26
Fricandeau, au jus, April 7
Fricassee, Jan. 20
Kidneys, broiled, English style, June 13
Kidney roast, Dec. 20
Kidneys saute au Madere, June 29
Leberkloese (calf's liver dumplings), April 25
Leg, au jus, Nov. 7
Loin, roasted, June 23
Loin roasted, Nivernaise, July 11
Paprika schnitzel, March 5
Paprika veal, July 20
Rolled veal, Huguenin, March 25
Saute, Catalane, Oct. 12
Shoulder, au jus, Oct. 31
Sweetbreads braise (glace), Dec. 25
Sweetbreads braise, Ancienne, April 14
Sweetbreads braise, Clamart, April 5
Sweetbreads braise, Georginette, Sept. 5
Sweetbreads braise, Godard, May 7
Sweetbreads braise, Henri IV, March 27
Sweetbreads, Lavaliere, June 22
Sweetbreads braise, Marie Louise, April 1
Sweetbreads Marigny, July 24
Sweetbreads braise, Montebello, June 11
Sweetbreads braise, Pompadour, Dec. 1
Sweetbreads Poulette, July 16
Sweetbreads braise, Princess, July 1
Sweetbreads braised, Soubise, June 24
Sweetbreads braise, Elizabeth, July 21
Sweetbreads braise, St. George, June 8
Sweetbreads braise, Zurich, May 4
Sweetbreads, broiled, Nov. 1
Sweetbread croquettes, Dec. 23
Sweetbreads Egyptienne, Aug. 5
Sweetbreads Figaro, Aug. 7
Sweetbreads Lieb, Aug. 15
Sweetbreads Liencourt, Oct. 4
Sweetbreads Metropolitan Club, July 27
Sweetbread patties in cream, April 19
Sweetbreads Royal, Sept. 27
Sweetbreads, St. Alban, Aug. 12
Sweetbreads, Saint Monde, Oct. 16
Sweetbreads Sans Gene, Aug. 20
Sweetbreads, Theodora, Feb. 25
Wiener schnitzel, Feb. 3

VEGETABLES

Artichoke au gratin (individual), Feb. 19
Artichokes, Barigoule, Sept. 24
Artichokes, boiled, Oct. 29
Artichokes en cocotte, Sept. 12
Artichokes filled with cauliflower, Feb. 23
d'Artichokes, fonds, Feypell, March 12
Artichokes, fried, March 3
Artichokes, jardiniere, May 2
Artichokes, quartered, April 28
Asparagus, boiled, March 13
Asparagus, polonaise, March 12; Feb. 4
Asparagus, stewed, April 4; March 14
Asparagus tips au gratin, Jan. 27; April 17
Asparagus tips in cream, Sept. 6
Beans, baked, Boston style, Nov. 23
Beans Bretonne, March 9
Beans, Normandie, March 17
Beans, white, with tomatoes, April 23
Beets a la Russe, July 7
Beets, boiled, Oct. 31
Beets, Californienne, Sept. 5
Beets, Frouard, April 17
Beans, Spanish, Sept. 14
Beets, young, in butter, March 16
Brussels sprouts and chestnuts, Jan. 5
Brussels sprouts, boiled, Jan. 5
Brussels sprouts in bouillon, Feb. 1
Cabbage, boiled, Jan. 3
Cabbage, German style, Aug. 27
Cabbage, red, Dec. 18
Cabbage, stuffed, Sept. 15; Dec. 18
Cardon a la Moelle, Nov. 30
Carrots in butter, March 11
Carrots, Vichy, Dec. 6
Cauliflower au gratin, Nov. 5
Cauliflower polonaise, Nov. 12
Cauliflower, puree of, March 19
Celery stewed, au Madere, Nov. 18
Celery stewed in cream, Nov. 6
Cepes saute, Dec. 13
Cepes, Tyrolienne (cold), Jan. 30
Chestnuts, boiled, Jan. 3
Chestnuts, boulettes, Oct. 6
Chestnuts glace, Feb. 7
Chestnuts glace au Madere, Feb. 7
Colache, Sept. 15
Corn a la Marie, Sept. 4
Corn (canned) fritters, Sept. 8
Corn fritters, Dec. 17
Corn fritters, Susan Jones, Sept. 17
Corn, green, June 8
Corn, hulled, Nov. 10
Corn oysters, Sept. 14
Corn pudding, Oct. 24
Corn saute in butter, July 4
Corn, stewed (canned), April 15
Cucumbers on toast, Oct. 11
Cucumbers stuffed, April 22
Egg plant, broiled, June 8
Egg plant, fried, Nov. 18
Egg plant in casserole, Sept. 8
Egg plant, Sicilienne, Sept. 3
Egg plant, stuffed, Sept. 6
Flageolets au cerfeuil, June 8
Flageolet beans, Dec. 28
Hubbard squash, baked, Dec. 4
Jerusalem artichokes in cream, Aug. 25
Jets de houblons, Nov. 22
Kohl rabi, baked, Sept. 5
Lentils, Feb. 2
Lettuce boiled, Feb. 4
Lettuce braise, Dec. 27
Lima beans, Jan. 16
Lima beans au paprika, Aug. 26
Lima beans, curried, Jan. 6
Lima beans, puree of, Feb. 8
Lima beans with shallots, Sept. 26
Macedoine, March 17
Mushrooms, fresh, broiled, Nov. 4
Mushrooms, fresh, puree of, Oct. 4
Mushrooms, fresh, saute in butter, Feb. 20
Mushrooms, fresh, stuffed, Jan. 10
Okra and tomatoes, saute, June 8
Onions fried, Dec. 13
Onions glaces, Feb. 20
Onions Hongroise, March 25
Onions, puree of, Soubise, March 31
Onions, stewed, Sept. 13
Onions stuffed, with cabbage, Jan. 3
Parsley, fried, Nov. 6
Parsnips, boiled, April 21
Parsnips in cream, April 21
Peas a la Francaise, June 21
Peas and carrots in cream, Nov. 7
Peas and shallots in cream, Sept. 7
Peas au cerfeuil, March 3
Peas, farmer style, March 15
Peas in cream, Jan. 16
Peas, new, plain, Nov. 1
Peppers, stuffed green, Aug. 5
Pimentos, stuffed, Creole, Aug. 17
Pumpkin and rice, scalloped, Sept. 13
Pumpkin, stewed, Sept. 13
Puree St. Germain, Nov. 15
Rice, Californienne, Oct. 23
Rice, Creole, Dec. 23
Rice croquettes, Dec. 16
Rice, timbale of, May 31
Rice, timbale of, Creole, May 16
Risotto, Jan. 8
Salad, puree of, March 14
Sauerkraut, Feb. 14
Sorrel, Jan. 28
Spinach, boiled, Jan. 5
Spinach, English style, Jan. 5
Spinach in cream, Feb. 20
Spinach, timbale of, Aug. 8
String beans, Oct. 28
String beans, Alsacienne, April 8
String beans, sweet-sour, July 22
String beans with tomatoes, Sept. 1
Succotash, July 2
Summer squash au beurre, Nov. 1
Summer squash, Native Son, June 4
Summer squash, mashed, June 3
Tomatoes baked, June 9
Tomatoes glacees, Dec. 10
Tomatoes, scalloped, Sept. 5
Tomatoes, stewed, Jan. 30
Tomatoes, stewed, Brazilian, March 19
Tomatoes, stewed, family style, April 30
Tomatoes, stuffed, Creole, June 22
Tomatoes, stuffed, Noyer, Nov. 23
Tomatoes, stuffed with chestnuts, Jan. 3
Turnips glaces, Dec. 20
Turnips, mashed, Dec. 11
Wax beans in butter, April 26

WINE JELLIES

Anisette jelly, Feb. 9
Benedictine jelly, Feb. 9
Brandy jelly, Feb. 9
Burgundy jelly, Feb. 9
Champagne jelly, Feb. 9
Chartreuse jelly, Feb. 9
Claret jelly, Feb. 9
Cognac jelly, Feb. 9
Fine champagne jelly, Feb. 9
Fruit jelly, Feb. 9
Jelly a la Russe, Feb. 9
Kirsch jelly, Feb. 9
Maraschino jelly, Feb. 9
Moselle jelly, Feb. 9
Port wine jelly, Feb. 9
Rhine wine jelly, Feb. 9
Sherry jelly, Feb. 9
Wine jelly, Feb. 9
Wine jelly with Apricots, Sept. 14
Wine jelly with berries, Sept. 14
Wine jelly with peaches, Sept. 14
Wine jelly with whipped cream, Aug. 23

GENERAL INDEX

Admiral (see Fish), 31

Afternoon teas (selections), 100, 317, 334, 337

Alaska black cod, broiled, 35

Alaska black cod, kippered in cream, 232

Alaska black cod, smoked, broiled, 298

Alaska black cod, smoked, in cream, 312

Alaska candlefish, broiled, 57

Alhambra ice cream, 308

Allemande sauce, 64

Alexandria pudding, 217

Alligator pear cocktail, 136

Alligator pear salad, 54

Allumettes (pastry), 161

Almond biscuits, 312

Almond cake, and almond cream cake, 96

Almond milk (potage Reine Margot), 379

Almond rocks (pastry), 213

Almonds, salted (hors d'oeuvre), 320

Almond wafers, 214

Alsatian fish, 312

American gugelhoff (pastry), 291

Anchovy butter, 197

Anchovy butter (sauce), 349

Anchovy salad, 353

Anchovy sauce, 29

Anchovy toast, 139

Angel cake or Angel food, 174

Angels on horseback (oysters), 117

Anglaise sauce (for fish), 387

Anise seed cake, 52

Anise toast, 277

Anisette cake, 221

Anisette jelly (wine), 40

Antipasto (hors d'oeuvre), 37

Apple, baked, 351

Apple butter, 195

Apple charlotte, 21

Apple cobbler, 208

Apple compote, 179

Apple cottage pudding, 201

Apple dressing, 355

Apples, fried, 352

Apple jelly, 133

Apple Moscovite (pastry), 54

Apple pie, 366

Apples and quinces, canned, 194

Apple roll, baked, 170

Apple sauce, 103

Apple snow (pastry), 304

Apples, spiced, sweet, 237

Apple strudel (pastry), 104

Apple turnover, 152

Apple water ice, 91

Apricot compote, 179

Apricot layer cake, 59

Apricot marmalade, 172

Apricot meringue, 210

Apricot pie, 86

Apricot roll, baked, 170

Artichoke au gratin (individual), 51

Artichokes, Barigoule, 282

Artichokes, boiled, 323

Artichokes en cocotte, 268

Artichokes, filled with cauliflower, 55

Artichokes d', fonds Feypell, 72

Artichokes, fresh, a la Russe (hors d'oeuvre), 296

Artichokes, fried, 63

Artichokes, Jardiniere, 123

Artichokes, Jerusalem, in cream, 249

Artichokes, pickled, 287

Artichokes, quartered, 119

Asparagus, boiled, 73

Asparagus, Polonaise, 35, 73

Asparagus, stewed, 74, 95

Asparagus tips au gratin, 27, 108

Asparagus tips in cream, 261

Asparagus tips salad, 325

Asparagus and Westphalia ham, 282

Assorted cakes, 344

Avocado salad, French dressing, 313

Baba au Rhum (pastry), 384

Baby lamb steak, horticulture, 88

Bacon and cabbage, 41

Bacon and eggs, 331

Bacon, fried, 331

Bain marie, 26

Baises (chocolate drops), 277

Baked Alaska (see Ices, etc.), 84

Bananas, baked, 275

Banana coupe (see Ices, etc.), 129

Banana cream pie, 145

Banana ice cream, 8

Bananas in cream, 325

Banana pie, 292

Bananas, sliced, with whipped cream, 156

Bananas, sweet-sour (hors d'oeuvre), 379

Banana whipped cream, 290

Barquette a l'Aurore (hors d'oeuvre), 14

Barracouda, aux fines herbes, 328

Barracouda, broiled, sauce Rougemont, 256

Bavarois a la Vanille, 379

Bavarois with Bar le Duc, 33

Bavarois, noisette (pastry), 88

Bavarois, raspberry (pastry), 29

Bass, aiguillettes of, a la Russe, 13

Bass, aiguillettes of, Massena, 74

Bass, Dijonaise, 72

Bass, fillet of (1905), 348

Bass, fillet of, Argentine, 172

Bass, fillet of, Brighton, 193

Bass, fillet of, Dieppoise, 366

Bass, fillet of, Duglere, 130

Bass, fillet of, Menton, 77

Bass, Nicoise, 153

Bass, paupiettes of, 80

Bass, Provencale, 6

Bass, fillet of, shrimp sauce, 362

Bass, timbale of, 42

Bean and cabbage soup, 279

Beans, baked, Boston style, 351

Beans, Bretonne, 69;
Normandie, 77;
Spanish, 270

Beans, white, with tomatoes, 114

Bearnaise sauce, 13

Bearnaise tomato (sauce), 13

Bechamel sauce, 322

Beef a la mode, 143;
cold, 206

Beef boiled with vegetables, 329

Beef, braised, 167;
comfortable, 262

Beef, braised, with calf's feet, 362

Beef, chipped, on toast, 162

Beef, corned, and cabbage, 27

Beef, corned, hash, 91;
browned, 91

Beef, corned, hash, au gratin, 91

Beef (see Classified Index), 400

Beef, fillet of, Cendrillon, 126

Beef, fillet of, Charentiere, 106

Beef, fillet of, Dumas, 238

Beef, fillet of, Lombarde, 134

Beef, filet mignon, 105;
Athenienne, 171;
Bayard, 64

Beef, filet mignon, Cheron, 147, 357

Beef, filet mignon, Du Barry, 267;
Marechale, 142

Beef, filet mignon, Trianon, 105

Beef, fillet of saute, Balzag, 183

Beef, goulash (stew), 321

Beef, hashed fillet of, Sam Ward, 120

Beef, larded rump of, 167

Beef, larded sirloin of, 348

Beef, larded tenderloin of, 119

Beef, larded tenderloin of, Lili, 189

Beef, larded tenderloin of, Montbasson, 119

Beef, larded tenderloin of, Sigurd, 273

Beef, larded tenderloin of, St. Martin, 154

Beef, larded tenderloin of, Vigo, 178

Beef marrow, Princess, 197

Beef, miroton of, en bordure, 360

Beef, planked sirloin steak, 22;
St. Francis, 209

Beef, porterhouse, baked, 301

Beef, porterhouse steak, Bercy, 142;
Jolly, 176

Beef, Rheinbraten, 354

Beef, roast, Jules Albert, 242

Beef, roast sirloin, fermiere, 169;
Mounet-Sully, 231

Beef, roast sirloin of, Porte Maillot, 385

Beef, roast tenderloin, Berthieu, 203;
Boucicault, 300

Beef, roast tenderloin, vert pre, 216

Beef, roast top sirloin of, 349

Beef, rump of, 103

Beef, rump steak, Bercy, 326;
Dickinson, 249

Beef, Salisbury steak, Stanley, 270

Beef, sirloin of, Clermont, 3

Beef, sirloin of, roasted, 331

Beef, sirloin steak, Braconiere, 296

Beef, sirloin steak, broiled, Cliff House, 164

Beef, sirloin steak, Dickinson, 98

Beef, sirloin steak, marchand de vin, 42

Beef, sirloin steak, sauce Madere, 330

Beef, sirloin steak, Saxonne, 287

Beef, small sirloin steak, a la Russe, 221

Beef, small tenderloin steak, Cercle Militaire, 281

Beef, small tenderloin steak, Demidoff, 108

Beef, small tenderloin steak, Fedora, 149

Beef, small tenderloin steak, Nicholas II, 289

Beef, sour schmorrbraten, 138

Beefsteak and kidney pie, 344

Beefsteak, Bismarck, 18;
Jussien, 292

Beefsteak, Provencale, 13;
Tartare, 213

Beef stew, homemade, 333

Beef tenderloin, minced, a l'estragon, 53

Beef, tenderloin of, Brillat Savarin, 137

Beef tenderloin, Bristol, 374;
Cardinalice, 250

Beef, tenderloin of, Cubaine, 110;
Cumberland, 113

Beef, tenderloin of, Gambetta, 233

Beef, tenderloin of, larded, 328

Beef, tenderloin of, Malvina, 38

Beef, tenderloin of, Moderne, 227

Beef, tenderloin of, Parisienne, 165

Beef, tenderloin of, Voisin, 158

Beef, tenderloin steak, Bernardi, 303

Beef, tenderloin steak, broiled, 334

Beef, tenderloin steak, Florentine, 19

Beef, tenderloin steak, Marseillaise, 182

Beef, tenderloin steak, Polonaise, 116

Beef, tenderloin steak, Rachel (small), 213

Beef tongue, boiled, 29

Beef tongue, Menschikoff, 305

Beef tongue, Parisienne, 71

Beef tongue, smoked, with spinach, 144

Beef tongue, sweet-sour, 61

Beef, tournedos, Bayard, 152

Beef, tournedos, Bordelaise, 129;
Cafe Julien, 256

Beef, tournedos, Massenet, 350;
Nicoise, 139

Beef, tournedos, Porte Maillot, 199;
Vaudeville, 186

Beets a la Russe, 196

Beets, boiled, 326

Beets, Californienne, 260;
Frouard, 108

Beets, young, in butter, 76

Beignets souffles (pastry), 169

Benedictine jelly, 40

Bercy (garniture), 38

Bercy (sauce), 38, 326

Berliner Pfannenkuchen (pastry), 187

Berries with whipped cream, 157

Bignon (see Fish), 11

Bird's nests (pastry), 222

Biscuits, almond, 312

Biscuits, bran, 318

Biscuit glace, apple, 385

Biscuit glace, chocolate, 385;
coffee, 385

Biscuit glace, foundation, 385

Biscuit glace, Kirsch, 385;
mapeline, 385

Biscuit glace, peppermint, 385;
pineapple, 385

Biscuit glace, pistache, 385;
raspberries, 385

Biscuit glace, St. Francis, 385;
strawberry, 385

Biscuits, Maryland beaten, 344

Biscuits, seed, 273

Biscuits, tea, 329

Biscuit Tortoni, 90

Bisque d'ecrevisses, 383

Bisque of California oysters, 9

Bisque of clams, 350

Blanc mange aux fruits, 171;
aux liqueurs, 171

Blanc mange, chocolate, 171;
coffee, 171

Blanc mange, corn starch, 248;
with berries, 248

Blanc mange, corn starch, with Sabayon, 248

Blanc mange, corn starch, with stewed fruits, 248

Blanc mange, vanilla, 171

Black bass, Cambaceres, 373;
Heydenreich, 208

Black bass, planked, 258

Black bass, Tournon, 201

Blackberry cordial (for medicinal purpose), 205

Blackberry jam, 133

Blackberry jelly, 133

Blackberry meringue, 210

Blackberry pie, 86

Blackberry roll, baked, 170

Black cake, 273

Bloater, Yarmouth, 342

Bloater, Yarmouth, in oil (hors d'oeuvre), 98

Blood pudding, 379;
sauce Robert, 152

Bluefish, broiled, maitre d'hotel, 339

Buckwurst, hot (pork), 81

Boneless squab en aspic, 209

Bordelaise sauce, 334

Boston baked beans, 351

Boston brown bread, 365

Boston brown pudding, 201

Bouchettes, coffee (pastry), 170

Bouchettes, Palmyra (pastry), 207

Bouchettes (pastry), 170

Bouillabaise, Marseillaise, 370

Bouillon (consomme), 329

Boulanger (garniture), 360

Bouquet garni, 333

Bran biscuits, 318

Bran bread, 318

Bran bread, four o'clock tea, 318

Brandied cherries, 173

Brandied peaches, 173

Brandy jelly, 40

Brandy, lemon or orange, for flavoring, 224

Brandy sauce, 49

Brandy, vanilla, 205

Brazil nuts, salted (hors d'oeuvre), 135

Bread, etc. (see Classified Index)

Bread and butter sandwich, 337

Bread, Boston brown, 365

Bread, bran, 318

Bread, bran, 4 o'clock tea, 318

Bread, corn, 316, 365

Bread crumbs sauce, 9;
for game, 47

Bread custard pudding, 197

Bread, French, 356

Bread, Graham, 316

Bread, homemade, 356

Bread, pulled, 271

Bread, raisin, 316

Bread sauce, 9;
for game, 47

Bread, spoon or mush, 315

Breakfast rolls, 353

Brioche (pastry), 317

Bristol (garniture), 374

Brook trout, boiled, Romanoff, 304

Brook trout, broiled, with bacon, 99

Brook trout, Cafe de Paris, 316;
Cambaceres, 297

Brook trout, Meuniere, 95;
Miller style, 104

Brook trout, Volper, 242

Broth, fish, 212

Broth, oyster, 99

Brown Betty (pastry), 100

Brown bread pudding, baked, 289

Brown butter sauce, 336

Brown gravy sauce, 341

Brussels sprouts and chestnuts, 5

Brussels sprouts, boiled, 5

Brussels sprouts in bouillon, 32

Buckwheat cakes, 325

Buckwurst, hot, 81

Burgundy jelly (wine), 40

Burned farina soup, 115

Butter, apple, 195

Butterball duck, roasted, 344

Butterfish, saute Meuniere, 326

Butter, lobster, 383

Butter, royal (pastry), 268

Cabbage, boiled, 3

Cabbage, German style, 251

Cabbage, red, 376

Cabbage soup, Normande, 170

Cabbage, stuffed, 271

Cabinet pudding, 31

Cactus fruit with lemon, 38

Cake, almond, 96;
almond cream, 96

Cake, angel, 174

Cake anise seed, 52

Cake, anisette, 221

Cake, apricot layer, 59

Cakes assorted, 344

Cake, black, 273

Cakes, buckwheat, 325

Cake, Caroline, 76

Cake, cheese, 317

Cake, chocolate layer, 59

Cake, Christmas, 273

Cake, cinnamon, 191

Cake, cocoa, 100

Cake, coffee, 317;
coffee cream, 191

Cake, coffee fruit, 190

Cake, Danish apple, 303

Cake, devil, 277

Cakes, flannel, 109

Cake, French layer, 59;
French sponge, 291

Cake, fruit, 336

Cake, German apple, 325;
German coffee, 190

Cake, German huckleberry, 181

Cakes, griddle, war, 313

Cake, honey, 180

Cake, lady, 259

Cake, layer, 59, 367

Cake, lemon, 234

Cake, moka (Mocha), 50

Cake, Napoleon, 48

Cake, orange, 234

Cake, patience, 210

Cake, pound, 336

Cakes, rice, 109

Cake, royal, 268

Cakes, silver, 265

Cake, sponge, 76

Cake, streusel, 190

Cake, tango, 275

Cake, wedding, 293

Calf's brains au beurre noir, 73

Calf's brains, boiled, 154

Calf's brains fried, tomato sauce, 154

Calf's foot jelly, 202

Calf's head a la Francaise, 69

Calf's head, Poulette, 41

Calf's head, plain, boiled, 389

Calf's head, Providence, 127

Calf's head, sauce piquante, 104;
vinaigrette, 59

Calf's liver and bacon, 358

Calf's liver dumplings (leberkloese), 116

Calf's liver, Lyonnaise, 235

Calf's liver, saute, 345;
saute, Robert, 145

Calf's liver, saute, Spanish style, 228

California marmalade, 140

California raisins, 313

California sherbet, 113

Canape of anchovies (hors d'oeuvre), 328

Canape of caviar (hors d'oeuvre), 321

Canape of chicken (hors d'oeuvre), 63

Canape Eldorado (hors d'oeuvre), 292

Canape Hambourgeoise (hors d'oeuvre), 324

Canape Julia (hors d'oeuvre), 54

Canape of lobster (hors d'oeuvre), 237

Canape Martha (hors d'oeuvre), 369

Canape Monte Carlo (hors d'oeuvre), 387

Canape Norway (hors d'oeuvre), 153

Canape P. P. I. E. (hors d'oeuvre), 315

Canape of raw beef (hors d'oeuvre), 144

Canape of raw meat (hors d'oeuvre), 51

Canape Regalia (hors d'oeuvre), 338

Canape Riga (hors d'oeuvre), 347

Canape Romanoff (hors d'oeuvre), 92

Canape St. Francis, 72

Canape St. Francis (hors d'oeuvre), 201

Canape of sardines (hors d'oeuvre), 332

Canape Thon Marine (hors d'oeuvre), 245

Candied lemon or orange peel, 205

Cannelons a la creme, 150

Cantaloup Water ice, 1

Canteloupe and watermelon, surprise, 258

Canvas-back duck, roasted, 336

Capon, galantine of, 211

Caper sauce, 369

Capon, stuffed, Bruxelloise, 59

Capon, stuffed, St. Antoine, 4

Caramel custard, 28

Caramel ice cream, 145

Cardinal sauce, 124

Cardon a la Moelle, 358

Caroline cake, 76

Carrots in butter, 71

Carrots, Vichy, 364

Catfish, saute, Meuniere, 97

Cauliflower au gratin, 331

Cauliflower Polonaise, 338

Cauliflower, puree of, 79

Cauliflower salad, 196

Caviar, 343

Celery broth, cold, 251

Celery plain (hors d'oeuvre), 320

Celery root, field and beet salad, 378

Celery salad, Victor, 330

Celery sauce, 245

Celery stewed in cream, 332

Celery, stewed, au Madere, 345

Cepes saute, 371;
Tyrolienne, cold, 30

Cereals (see Classified Index)

Chambord (see Fish), 52

Chambord (sauce), 254

Champagne jelly, 40;
fine, 40

Champagne punch, 163, 223

Champagne sauce, 232

Charlotte Russe, 107

Chartreuse jelly, 40

Cheese (see Classified Index)

Cheese balls, 323

Cheese cake, 14, 317

Cheese, cottage, 146

Cheese, cream, with Bar le Duc, 387

Cheese, Olympic club, 314

Cheese, Petaluma cream, 275

Cheese, St. Francis, 188

Cheese souffle (fromage), 95

Cheese straws, 61

Cheese toast, 309

Cheron (garniture), 357

Cherries, brandied, 173

Cherries, jellied, 205

Cherry pie, 86

Cherry preserves, 173

Cherries, spiced, 236

Cherry tartlette, 369

Chestnuts, boiled, 3

Chestnuts, boulettes, 295

Chestnut dressing, 355

Chestnuts, glace, 38;
glace au Madere, 38

Chicken (see Classified Index)

Chicken a l'Estragon, 68

Chicken a la King, 337

Chicken, Austrian fritters, 113

Chicken, baked with rice, 79

Chicken, breast of, Alexandra, 379

Chicken, breast of, en aspic, 218

Chicken, breast of, with figs, 280

Chicken, breast of, James Woods, 316

Chicken, breast of, with Virginia ham, 54

Chicken, broiled, Tyrolienne, 150

Chicken broth (consomme), 322

Chicken, cold, Isabella, 277

Chicken, coquille of, Mornay, 302

Chicken croquettes, 381

Chicken, Diva, 339

Chicken dumplings, 388

Chicken, Edward VII, 367

Chicken en cocotte, Bazar, 310

Chicken, essence of, in cup, 37

Chicken, fricassee, a l'ancienne, 184

Chicken, fried, country style, 338

Chicken, fried, Maryland, 20

Chicken, fried, Savoy, 264

Chicken, fried, Villeroi, 183

Chicken, galantine of, 211

Chicken hash, a l'Italienne, 298

Chicken hash on toast, 46

Chicken hash, Victor, 361

Chicken jelly, 206

Chicken's legs, deviled, 121;
with Virginia ham, 258

Chicken, Leon X, 307

Chicken livers, saute, forestiere, 39

Chicken livers, saute, au Madere, 372

Chicken okra soup, 365

Chicken patties, Toulouse, 134

Chicken, plain, roasted, 319

Chicken pot pie, home style, 50

Chicken salad, Victor, 3

Chicken sandwich, 334

Chicken, saute, Alsacienne, 255;
Ambassadrice, 364

Chicken, saute, Amphitian, 138;
Archiduc, 169

Chicken, saute, au Madere, 135

Chicken, saute, bordelaise, 371;
Chasseur, 94

Chicken, saute, D'Austin, 107

Chicken, saute, demi-deuil, 153

Chicken, saute, Demidoff, 124;
Hongroise, 77

Chicken, saute, Josephine, 303;
Lafitte, 196

Chicken, saute, Madeleine, 120;
Marengo, 366

Chicken, saute, Montmorency, 55;
Montpensier, 122

Chicken, saute, Parisienne, 43;
Portugaise, 78

Chicken, saute, Salonika, 63;
Viennoise, 190

Chicken soup, Bresilienne, 184;
Florentine, 242

Chicken soup, Fougarmont, 242;
Francaise, 298

Chicken soup, Mulligatawny, 204;
Piedmontaise, 208

Chicken soup, Portugaise, 193;
San Remo, 281

Chicken, stuffed with California raisins, 313

Chicken, Tyrolienne, 86

Chicken, Valencienne, 7

Chicory, puree of, 240

Chicory salad, 322;
with chapon, 155

Chocolate, 364

Chocolate Bouchettes, 170

Chocolate cream pie, 276

Chocolate drops (baises), 277

Chocolate eclairs, 352

Chocolate ice cream, 331

Chocolate layer cake, 59, 367

Chocolate macaroons, 97

Chocolate profiterole, 20

Chocolate pudding, cold, 279

Chocolate sauce, cold, 279

Choron (sauce), 13

Chops, Badoise (pork), 215

Chowder, clam, 363;
Boston style, 84

Chowder, fish, 101

Chowder, lobster, 363

Christmas cake, 273

Cider, boiled, 141

Cinnamon cake, 191

Citron preserves, 89

Clams, Bateliere, 66

Clam broth, Chantilly (consomme), 363

Clam broth (consomme), 363

Clam chowder, 363;
Boston style, 84

Clams en cocotte, Californienne, 190

Clams, Creole, 32

Clams, fried soft, Tartar, 250

Clams, little neck, on half shell, 331

Clams, scalloped, 227

Clams, soft, Newburg, 36

Clam soup, homemade, 283

Clam soup, soft, Salem, 161

Clams stuffed, 196

Clams with wine sauce, 96

Claret jelly, 40

Claret punch, 218

Clear green turtle soup, 93

Clermont (garniture), 3

Cobbler, apple, 208;
apricot, 208;
peach, 208;
pear, 208

Cocktail, alligator pear, 136

Cocktail, crab, Cremiere, 189

Cocktail, crab, Victor, 84

Cocktail, grapefruit, 111

Cocktail, oyster, 23;
sauce for, 23

Cocktail, raisin, 80

Cocoa, 366

Cocoa cake, 100

Cocoanut custard pie, 111

Cocoanut meringue pie, 111

Cocoanut pudding, 197

Cocotte en (see Eggs), 402

Codfish balls, 370

Codfish (or other white fish) boiled, 321

Codfish, boiled, Flamande, 244;
Horose, 374

Codfish cakes, 107

Codfish, picked, in cream, 377

Codfish, salt, Biscayenne, 181;
Nova Scotia, 83

Codfish steak, a l'Anglaise, 238

Coffee, and after dinner coffee, 320

Coffee bouchettes (pastry), 170

Coffee cake, 317;
coffee cake dough, 187

Coffee cream cake, 191

Coffee custard, 101

Coffee fruit cake, 190

Coffee ice cream, 389

Cognac jelly, 40

Colache (vegetable), 272

Colbert sauce, 347

Cold beef a la mode, 206

Cold celery broth, 251

Cold pheasant pie, 199

Cole slaw (salad), 331;
ravigote, 110

Compote (see Fruit, cooked), 168, 179, 186, 192

Compote with rice, 223

Consomme (see Classified Index)

Consomme Ab-del-Cader, 169;
Alexandria, 224

Consomme Allemande, 178;
Andalouse, 171

Consomme aux eclairs, 140

Consomme aux pluches, 148

Consomme aux quenelles, 105;
quenelles, Doria, 144

Consomme, Bellevue, 363

Consomme Bretonne, 22;
Bohemienne, 185

Consomme (bouillon), 329

Consomme Brunoise, 368

Consomme Brunoise and vermicelli, 258

Consomme Cameroni, 201;
Camino, 77;
Caroline, 155

Consomme, celery and rice, 243

Consomme Celestine, 119;
Charles Quint, 197

Consomme Chartreuse, 278;
Chatelaine, 250

Consomme Chevalier, 215

Consomme, (Chicken broth), 322

Consomme chiffonade, 124

Consomme cialdini, 348

Consomme (clam broth), 363;
(Chantilly), 363

Consomme Colbert, 57, 246

Consomme, creme de volaille, 14

Consomme Creole, 181

Consomme, Croute au pot, 126

Consomme D'Artagnan, 12;
Daumont, 107

Consomme de la mariee, 16

Consomme Diable, 136;
Diane, 311;
Ditalini, 371

Consomme Doria, 360;
Du Barry, 71

Consomme Favorite, 7;
Federal, 260;
Fermiere, 236

Consomme Fleury, 380;
Florentine, 53, 192

Consomme Frascati, 292;
Garibaldi, 207;
Georgia, 290

Consomme, gumbo strained, in cups, 59

Consomme Imperatrice, 18;
Inauguration, 220

Consomme Irma, 174

Consomme Italian paste, 248

Consomme Japonnaise, 158;
Julienne, 4;
Leopold, 307

Consomme Madrilene, 387;
Magadore, 183

Consomme Marchand, 160

Consomme Marie Louise, 189;
Massenet, 379

Consomme Medina, 287

Consomme Monaco, 232;
Monte Cristo, 218

Consomme Montesquieu, 241

Consomme Napier, 269;
National, 285

Consomme Nelson, 302;
Nicoise, 194

Consomme with noodles, 295

Consomme Oriental, 234;
Orleans, 378

Consomme, oyster broth, 99

Consomme Palestine, 203

Consomme parfait, 24, 97

Consomme paysanne, 230

Consomme Pemartin, 297;
Perles de Nizam, 146

Consomme, plain, 319

Consomme Portugaise, 264

Consomme Printanier, 121

Consomme Profiteroles, 150;
Rachel, 49

Consomme Ravioli, 134;
Rothschild, 228;
Rivoli, 375

Consomme Royal, 349;
Royal, with carrots, 129

Consomme Royal, green, 280;
Royal, red, 280

Consomme Russe, 117

Consomme sago, 333

Consomme Sarah Bernhardt, 142

Consomme Scotch, 11

Consomme Sevigne, 359, 109

Consomme Sicilienne, 213;
Soubise, 113

Consomme stuffed cabbage, 271

Consomme Talleyrand, 209

Consomme tapioca, 337;
with ecrevisse butter, 253

Consomme Theodora, 111;
Tosca, 138

Consomme Trianon, 211, 280

Consomme Turbigo, 165;
Valencienne, 131

Consomme Vanderbilt, 222;
Venitienne, 152

Consomme vermicelli, 41

Consomme Vivieurs, 128;
Xavier, 178

Cookies, homemade, 33

Cooper soup, 145

Corn a la Marie, 259

Corn bread, 316, 365

Corn bread, Maryland, 339

Corn (canned), stewed, 106

Corn fritters, 375;
(canned), 264

Corn fritters, Susan Jones, 274

Corn, green, 163

Corn, hulled, 336

Corn muffins, 361

Corn oysters, 270

Corn pone, Southern, 144

Corn, pudding, 315

Corn saute in butter, 192

Corn meal pudding, 43

Corn starch, blanc mange, 248;
with berries, 248

Corn starch, blanc mange, with Sabayon, 248

Corn starch, blanc mange, with stewed fruits, 248

Corn starch food (for invalids), 248

Corn starch pudding, 188

Cornet a la creme (pastry), 150

Cosmopolitan salad, 230

Cottage cheese, 146

Cottage pudding, 201;
cottage pudding, apple, 201

Coupe Oriental (see Ices, etc.), 16

Coupe St. Jacques, 7

Coupe Victor (see Ices, etc.), 298

Court Bouillon (see Fish), 58

Crab, a la Louise, 82

Crab, boiled, 347

Crab cocktail, Cremiere, 189;
Victor, 84

Crab, curried, 98

Crab, deviled, 30;
deviled in shell, 108

Crab en brochette, 97

Crab gumbo soup, 212

Crab legs, Josephine, 126

Crab legs, stock (hors d'oeuvre), 156

Crab meat au beurre noisette, 347

Crab meat au gratin, 82

Crab meat, Belle Helene, 83

Crab meat in chafing dish, 82

Crab meat in cream, 388

Crab meat, Gourmet, 82;
Monza, 388;
Suzette, 82

Crab or oyster poulette, 82

Crab Portola, 104

Crab, Ravigote, cold, 130

Crab salad, 48;
Louis, 128

Crab apple marmalade and jelly, 172

Cranberry jelly, 172

Cranberry sauce, 274

Cranberry water ice, 299

Crayfish butter (ecrevisse), 383

Cream of almond sandwich, 100

Cream of artichokes, 166

Cream of asparagus, Favori, 308

Cream of asparagus (soup), 354

Cream of bananas (soup), 65

Cream of cauliflower, 325

Cream of celery, 328

Cream of celery, Kalamazoo, 39

Cream of chicken, 335

Cream of corn and onions, 273

Cream of endives, 364

Cream of farina, 67

Cream of farina lie, 266

Cream of flageolets, 216

Cream, fried (pastry), 71

Cream fritters, 159

Cream of green corn, 69, 157

Cream of lettuce soup, 62

Cream of lima beans, 51

Cream of parsnips I, 120

Cream of parsnips II, 172

Cream, pastry, 352

Cream of peas, 305;
Suzon, 305

Cream of peas, St. Germain, 305

Cream of potatoes, 334

Cream puffs, 352

Cream of rice, 386

Cream sauce, 322

Cream sauce (pastry), 24

Cream soups (see Classified Index)

Cream soup a l'Algerienne, 147

Cream soup, Chicken a la Reine, 375

Cream soup, Chicken Hortense, 92

Cream soup, frog legs, 56

Cream of summer squash, 300

Cream of watercress (soup), 214

Creme Bagration (soup), 139

Creme Cardinal (soup), 149

Creme Congolaise, 153

Creme Countess (soup), 182

Creme de volaille (consomme), 14

Creme maintenon (soup), 18

Creme Parisienne (soup), 104

Creme, Reine Mogador, 97

Creole sandwich, 100

Creole sauce, 371

Crepes Suzette (pastry), 294

Crescents, puff paste (see Bread), 341

Croquettes, chicken, 381;
ham, 241

Croquettes Livannienne (hors d'oeuvre), 6

Croquettes, lobster, 381

Croquettes, meat, 301

Croquettes, rice, 223, 374

Croquettes, sweetbreads, 381

Croquettes, Virginia ham, 241

Croustades, 55

Croustades Cancalaise (hors d'oeuvre), 380

Croustades, Financiere, 62

Croustades, Laquipierre, 70

Croute a l'Ananas (pastry), 215

Croute aux fruits (fruit crust), 215

Croute au pot (consomme), 126

Croute Bretonne, soup, 190

Croutons, Diable (for soup), 128

Croutons Parmesanne, 135

Crullers, 187

Crusts with apples, 287;
peaches, 286;
pears, 287

Cucumber salad, 9

Cucumbers, stuffed, 113

Cucumbers on toast, 301

Cucumber sweet pickles, ripe, 288

Cumberland style (with braised beef), 362

Curry sauce, 377

Culemo salad, sliced, 228

Cup custard, 26

Currant jelly, 167

Currant pie, and English currant pie, 86

Custard, caramel, 28

Custard, boiled, 206

Custard, coffee, 101

Custard, cup, 26

Custard, vanilla, with meringue, 206

Dandelion salad, 103;
German style, 103

Danish apple cake, 303

Dariole Duchesse (pastry), 257

Dartois Chantilly (pastry), 114

De Goncourt (garniture), 368

Devil cake, 277

Devil sauce, 121

Deviled crab, 30;
in shell, 108

Deviled ham, 269

Diplomate pudding, 78;
glace, 85

Diplomate sauce, 154

Ditalini a la Royal (soup), 272

Diva (see Chicken), 339

Doughnuts, 187

Dressings (see Salad dressings)

Dressing, chestnut, 355

Dressing for chicken, turkey, pig, etc., 355

Dressing, Moscovite (fish), 262

Dressing, salad, 314

Ducale (garniture), 54

Duck, breast of (tame), 117;
Virginia style, 117

Duck, roast Muscovy (tame), 282

Ducks, tame (see Classified Index)

Duckling, roast tame, 335

Dumplings, fish, 42

Dumpling, flour, 336

Dumplings for stews, pot-pies, etc., 283

D'Uxelles, 10

Easter kid, roasted, 56

Eau de vie de Dantzig (see Ices, etc.), 144

Eclairs, pistache, 362

Ecrevisse butter (crayfish), 383

Ecrevisses en buisson, 333

Ecrevisses, Georgette, 306

Ecrevisses, Lafayette, 157

Ecrevisses mayonnaise, 357

Ecrevisses, mousse de, 220

Ecrevisse salad, gourmet, 351

Ecrevisse sauce, 220

Ecrevisses, Voltaire, 306

Eels, fried, sauce remoulade, 280

Eels, Mariniere, 252

Eels, smoked, 45

Eggs (see Classified Index)

Eggs, Agostini (poached), 165

Eggs a l'Aurore (mollet), 306

Eggs a la Reine (poached), 60

Eggs a la Russe, 29

Eggs a la tripe, 43

Eggs, Amiral (shirred), 177

Eggs, with anchovies (scrambled), 357

Eggs, Andalouse (poached), 300

Eggs Antoine (shirred), 171

Eggs, Argenteuil (poached), 298

Eggs, Argenteuil (shirred), 162

Eggs, aromatic (poached), 362

Eggs with asparagus tips (scrambled), 366

Eggs Auben (mollet), 260

Eggs au beurre noir (shirred), 335

Eggs au fondu (poached), 166

Eggs, bacon and, 331

Eggs with bacon (scrambled), 37

Eggs, Bagration, 46

Eggs, Balti (poached), 241

Eggs with bananas (shirred), 149

Eggs, Bar le Duc (poached), 212

Eggs, Basque, 179

Eggs, Beaujolais (poached), 6

Eggs, Belley (scrambled), 281

Eggs, Belmont, 160

Eggs, Benedict (poached), 34

Eggs, Bennett, 285

Eggs, Benoit (poached), 253

Eggs, Bercy (shirred), 352

Eggs, Bernadotte (poached), 255

Eggs, Biarritz, 153

Eggs, Bienvenue (shirred), 204

Eggs, Blanchard (poached), 172

Eggs, Bombay (poached), 176

Eggs, Bonne femme, 296

Eggs, Bordelaise, 62;
Bordelaise (mollet), 236

Eggs Boremis (en cocotte), 366

Eggs, Boston style (poached), 297

Eggs, Bresilienne (poached), 42

Eggs, Brunswick (shirred), 289

Eggs, Buckingham, 240

Eggs, Bullitt (scrambled), 293

Eggs, Canada, 252

Eggs, Careme (shirred), 81

Eggs, Caroli (shirred), 258

Eggs, Caroline (scrambled), 194

Eggs, Castro, 290

Eggs, with celery (cold), 229

Eggs, Celestine (poached), 183

Eggs, Chambery (poached), 266

Eggs, Chambord (poached), 254

Eggs, Chateaubriand (poached), 127

Eggs with cheese (scrambled), 169

Eggs with cheese, Swiss, (scrambled), 193

Eggs, with chives (fried) 152;
(scrambled), 90

Eggs, Chipolata (shirred), 24

Eggs with clams, Creole (poached), 32

Eggs, Colbert (poached), 168

Eggs, Colonel (poached), 58

Eggs, Columbus (poached), 150

Eggs Commodore (en cocotte), 120

Eggs, Conte (shirred), 302

Eggs Coquelicot (en cocotte), 368

Eggs, Coquelin, 104

Eggs, Crossy (poached), 95

Eggs, Cream sauce (mollet), 227

Eggs, Creole (poached), 192

Eggs, Creole (shirred), 371

Eggs, Danoise (cold), 158

Eggs, d'Artois (poached), 118

Eggs, Dauphine (poached), 273

Eggs, De Lesseps (shirred), 249

Eggs Derby (poached), 277

Eggs Diane (poached), 378

Eggs, Don Juan, 250

Eggs d'Orleans (poached), 233

Eggs Du Barry (en cocotte), 79

Eggs D'Uxelles (en cocotte), 156

Eggs, Epicurienne (shirred), 109

Eggs, Fedora, 155

Eggs Florentine (mollet), 242

Eggs, Florentine (poached), 264

Eggs with fine herbs (scrambled), 380

Eggs, fried, 322

Eggs Gambetta (poached), 13

Eggs, Gastronome, 73

Eggs Germaine (poached), 262

Eggs Gourmet (poached), 117, 201

Eggs, Grazienna, 256

Eggs, ham and, 322

Eggs with ham (scrambled), 332

Eggs, hard boiled, vinaigrette (hors d'oeuvre), 310

Eggs, Havemeyer (scrambled), 198

Eggs Henry IV (poached), 351

Eggs Hongroise (poached), 145

Eggs, Imperial (shirred), 276

Eggs Indienne (poached), 377

Eggs, Infante (fried), 243

Eggs Isabella (poached), 275

Eggs Italienne (en cocotte), 361

Eggs, Jockey Club (shirred), 261

Eggs Lackmee (poached), 38

Eggs, Lenox, 246

Eggs with lobster (scrambled), 267

Eggs, Lorraine (shirred), 106

Eggs, Lucullus (scrambled), 211

Eggs, Magda (scrambled), 303

Eggs Malakoff (poached), 124

Eggs Maltaise (poached), 69

Eggs Marigny (en cocotte), 348

Eggs Marlborough (poached), 208

Eggs, Marseillaise (scrambled), 147

Eggs Martha (poached), 57

Eggs, Mauresque (scrambled), 237

Eggs, Mayence (scrambled), 213

Eggs, McKenzie, 301

Eggs, Mery, 21

Eggs, Metternich (shirred), 309

Eggs, Mexicaine (poached), 282

Eggs, Meyerbeer, 244;
(shirred), 65

Eggs, Ministerielle (shirred), 383

Eggs, Mireabeau, 12

Eggs Mirabel (poached), 138

Eggs Moliere (mollet), 267

Eggs, Monaco (shirred), 159

Eggs, Montebello, 230

Eggs, Mornay (shirred), 5

Eggs with Morocquaine (scrambled), 350

Eggs with morilles (scrambled), 22

Eggs, Moscow, 202

Eggs Mounet-Sully (poached), 63

Eggs, Nantaise (scrambled), 269

Eggs, Nicoise (shirred), 216

Eggs, Nantaise (poached), 304

Eggs, Norwegian (scrambled), 286

Eggs, in oil (fried), 29

Eggs, Opera (shirred), 248

Eggs Oriental (poached), 1

Eggs, Oudinot, 20, 175

Eggs with parsley (shirred), 38

Eggs Patti (poached), 224

Eggs Paulus (poached), 107

Eggs with peppers (shirred), 197

Eggs Perigordine (poached), 220

Eggs Persanne (poached), 387

Eggs Piedmontaise (poached), 222

Eggs plain (en cocotte), 115

Eggs, Pluche (scrambled), 223

Eggs, poached, 324

Eggs, poached, a l'Estragon (cold), 181

Eggs poached, with clams, Creole, 32

Eggs, poached, mayonnaise (cold), 326

Eggs, Pocahontas (scrambled), 83

Eggs Porto Rico (en cocotte), 142

Eggs Presidential (poached), 149

Eggs Princesse (poached), 77

Eggs, Raspail (scrambled), 105

Eggs Renaissance (en cocotte), 70

Eggs Ribeaucourt (en cocotte), 305

Eggs, Riche (cold), 245

Eggs Rothschild (poached), 52

Eggs St. Catherine, 209

Eggs, St. George, 100

Eggs St. Laurent (poached), 94

Eggs St. Pierre (poached), 139

Egg salad, 268;
Egg salad dressing, 386

Egg salad (hors d'oeuvre), 268

Eggs, with salt pork (fried), 257

Eggs Sans Gene (poached), 353

Eggs, Sarah Bernhardt, 67;
(scrambled), 295

Egg sauce, 322

Eggs scrambled, 321;
Turbico, 15

Eggs shirred, 333

Eggs with smoked beef (scrambled), 321

Eggs with smoked salmon (scrambled), 216

Eggs, stuffed with anchovies (cold), 193

Eggs, stuffed, with crab meat (hors d'oeuvre), 349

Eggs, stuffed, Epicure (hors d'oeuvre), 270

Eggs, stuffed (hors d'oeuvre), 343

Eggs, stuffed, Nantua (hors d'oeuvre), 354

Eggs, Suzette, 221

Eggs Taft (poached), 292

Eggs Talleyrand (poached), 56, 98

Eggs, Texas clover (scrambled), 93

Eggs, Tivoli (poached), 360

Eggs with tomatoes (scrambled), 249

Eggs Troubadour (poached), 44

Eggs with truffles (scrambled), 71

Eggs, Turque (shirred), 121

Eggs Valentine (en cocotte), 111

Eggs Vanderbilt (poached), 148

Eggs Velour (poached), 294

Eggs, Venetian in chafing dish, 92

Eggs Vilna (poached), 228

Eggs, Virginia ham and, 103

Eggs Virginia (poached), 103

Eggs Voltaire (en cocotte), 92

Eggs Zingara (poached), 389

Eggs Zurlo (poached), 307

Eggs Waterloo (poached), 141

Egg plant, broiled, 163;
fried, 345

Egg plant, in casserole, 264

Egg plant, Sicilienne, 258

Egg plant, stuffed, 261

Egg nog, frozen, 110

Endive sala, 361

Endive with beets salad, 239

English chuck steak (lamb) maitre d'hotel, 114

English gooseberry pie, 86

English grape pie, 86

English huckleberry pie, 86

English rhubarb pie, 86

English rice pudding, 115

English walnuts, salted (hors d'oeuvre), 386

Escarole salad, 322

Estragon sauce, tarragon, 106

Fancy Ices (see Classified Index)

Farina, boiled in milk, 194

Farina pudding, 43

Farina soup, Francis Joseph, 123

Fidgi (sauce), 136

Field salad, 324

Figaro sauce, 231;
(cold), 231

Figs, fresh, in cream, 327

Fig jam, 205

Figs Roma, 318

Figs, sliced, with cream, 158

Filet mignon (see Classified Index, beef)

Filet mignon, Monegasque, 294

Filling, lemon butter, 234;
orange butter, 234

Financiere (garniture), 62

Fine champagne jelly, 40

Finnan haddie, broiled, 386

Finnan haddie in cream, 326

Fish (see Classified Index)

Fish, Admiral, 31

Fish broth, 212;
with whipped cream, 256

Fish chowder, 101

Fish, cold, Michels, 186

Fish dumplings, 42

Fish, fillet of, au gratin, Italian, 193

Fish salad, Ravigote (hors d'oeuvre), 364

Flageolets au cerfeuil, 162

Flageolet beans, 386

Flamande sauce, 244

Flannel cakes, 109

Fleurette sauce, 330

Fleurons, 357

Floating Island, 2

Florentine (garniture), 19

Flounder, aiguillettes of, Rouchefoult, 175

Flounder, fillet of, Cafe Riche, 386

Flounder, fillet of, Cansale, 38

Flounder, fillet of, Chevreuse, 364

Flounder, fillet of, Chilienne, 261

Flounder, fillet of, Circassienne, 139

Flounder, fillet of, Meissonier, 7

Flounder, fillet of, Norvegienne, 300

Flounder, fillet of, Piombino, 166

Flounder, fillet of, Pompadour, 123

Flounder, fillet of, St. Avertin, 203

Flounder, paupiette of, St. Avertin, 203

Flour, dumpling, 336

Foie gras, terrine de, a la gelee, 359

Foie gras, terrine de, en aspic, 202, 216

Fonds d'artichauts, Du Barry (cold), 234

Force and cream, 324, 334

Forcemeat, tongue and truffles, 79

Forestiere sauce, 349

Four o'clock tea, bran bread, 318

Fowl, boiled, 322;
celery sauce, 245

Frankfort pudding, 112

Frankfurter sausages, imported, 243

French bread, 356

French layer cake, 59

French pastry, 44

French salad dressing, 320

French sponge cake (Genoise legere), 291

Fricadellen (balls of cooked meat), 136

Fried cream (pastry), 71

Fritters (canned corn), 263

Fritters, corn, 375;
Susan Jones, 274

Fritters cream, 159

Fritters, surprise, 212

Frogs' legs, Dilloise, 176

Frogs' legs, fried, Espagnole, 214

Frogs' legs, Greenway, 149, 267

Frogs' legs, Jerusalem, 51

Frogs' legs, Mariniere, 23

Frogs' legs, saute a sec, 323, 385

Frosting or icing, 352

Frozen egg nog, 110

Frozen loganberry juice, 317

Fruit (see Classified Index)

Fruit cake, 336;
white, 57

Fruit, cooked (see Classified Index)

Fruit crust, 215

Fruits dried, stewed, 253

Fruits glace, 224

Fruit jelly (wine), 40

Fruit salad, au kirsch, 34;
au marasquin, 34

Fruit salad, Chantilly, 34

Fruit salad glace, 109

Fruits, sliced, with whipped cream, 156

Galantine of capon; of chicken; of squab, 211

Game (see Classified Index)

Game, puree of, 52;
for garnishing, 52

Garnitures for entrees, etc. (see Classified Index)

Gelee (meat jelly), 359

Gems, wheat bran, 318

Genoise legere (pastry), 291

Genoise sauce, 327

German almond strips, 180

German apple cake, 325

German carrot soup, 262

German coffee cake, 190

German huckleberry cake, 181

German lentil soup, 89

German pancake, 381

Germea (cereal), 350

Giblet sauce, 74

Giblet soup a l'Anglaise, 323

Ginger bread, 297

Ginger snaps, 137

Glace fruit, 224

Gnocchis a la Romaine, 182;
au gratin, 182

Golden buck, 63

Golfin sauce, 377

Goosebreast, smoked (hors d'oeuvre), 44

Goose liver saute, 364;
aux truffles, 364

Goose, stuffed, with chestnuts, 18

Gooseberry compote, 186

Gooseberry jam, 236

Gooseberry pie, 86

Goulash, Hungarian (stew), 321

Graham bread, 316

Grape jelly, 236

Grape juice, sweet, 289

Grapefruit, a l'Anisette, 99;
a la Rose, 116

Grapefruit, Cardinal, 199

Grapefruit with cherries, 344

Grapefruit with chestnut, 30

Grapefruit cocktail, 109

Grapefruit coupe, 129

Grapefruit en supreme, 367;
with kirsch, 106

Grapefruit marmalade, 101

Grape-nuts (cereal), 342

Green coloring (vert d'epinards), 44

Green gage plums, preserved, 173

Green Hollandaise sauce, 44

Griddle cakes, war, 313

Gugelhoff, American (pastry), 291

Gumbo file, Louisiana, 372

Gumbo strained, in cups (consomme), 59

Halibut, Boitel, 189

Halibut, broiled, Alcide, 144;
maitre d'hotel, 333

Halibut, fillet of, Bristol, 125

Halibut, fillet of, Cubaine, 234

Halibut, fillet of, Lilloise, 152

Halibut, fillet of, Mornay, 373

Halibut, fillet of, Pondicherry, 295

Halibut, fillet of, Venitienne, 148

Halibut, Metternich, 301;
Richmond, 121

Halibut, scalloped, with cheese, 106

Ham, boiled, Leonard, 79

Ham croquettes, 241

Ham, deviled, 269

Ham and eggs, 322

Ham, fried, 322

Ham, pickled, 376

Ham and spinach, boiled, 103

Ham, sugar cured, glace, 247

Ham, Virginia, broiled, 134

Ham, Virginia, croquettes, 241

Ham, Virginia, glace, 232

Hamburg steak, 335

Hangtown fry, 64

Hard sauce, 49

Hare, saddle of, sour cream sauce, 90

Hare soup, Uncle Sam, 294

Hare stew (hasenpfeffer), 12

Haricot of mutton (stew), 44

Hasenpfeffer (hare stew), 12

Hash, corned beef, 91

Hash, chicken, a l'Italienne, 298

Hash, chicken, on toast, 46

Hash, chicken, Victor, 361

Hash, turkey, on toast, 356

Hazlenut ice cream, 8

Hazlenut macaroons, 290

Hearts of Palm, Victor, 317

Herring, fillet of, Marine (hors d'oeuvre), 53

Herring, fresh, a l'Egyptienne, 310

Herring, kippered, broiled, 81

Herring, Livonienne (hors d'oeuvre), 305

Herring salad, 221;
Moscovite, 262

Herring salad (hors d'oeuvre), 221

Hollandaise sauce, 319

Homemade apple pudding, 80

Homemade bread, 356

Homemade cookies, 33

Hominy (cereal), 321

Hominy, fried, 323

Honey cake, 180

Horose sauce, 374

Hors d'oeuvres (see Classified Index)

Hors d'oeuvres varies, 343

Horseradish, en bouillon (sauce), 329

Horseradish, in cream (sauce), 329

Horseradish sauce, cold, English style, 329

Hubbard squash, baked, 362

Huckleberry roll, baked, 170

Hungarian goulash (stew), 311, 321

Hussarde sauce, 171

Hungarian soup, 301

Ice cream, Alhambra, 308

Ice cream, banana, 8

Ice cream, caramel, 145

Ice cream, coffee, 389

Ice cream, chocolate, 331

Ice cream, fancy, 332

Ice cream, hazlenut, 8

Ice cream, loganberry, 315

Ice cream, Neapolitan, 95

Ice cream, peach, 8

Ice cream, Philadelphia, 323

Ice cream, pineapple, 8

Ice cream, pistache, 377

Ice cream, raspberry, 8

Ice cream, Romaine, 309

Ice cream, strawberry, 340

Ice cream, vanilla, 320

Ices (see Classified Index)

Icing or frosting, 352

Icing, pistache, 362

Icing, royal, 161, 293

Imperial pancake, 117

Imperial salad, 188

Indian canape (hors d'oeuvre), 88

Indian soy sauce, 255

International (garniture), 389

Irish lamb stew, 328

Irish stew, spring lamb with dumplings, 283

Italian meringue, 177

Italian salad, 14

Italian paste (consomme), 248

Italienne sauce, 361

Italian wine sauce (pastry), 279

Jam, blackberry, 133

Jam, fig, 205

Jam, gooseberry, 236

Jam, loganberry, 133;
raspberry, 133

Jellied cherries, 205

Jelly, anisette (wine), 40

Jelly, apple, 133

Jelly, Benedictine, 40

Jelly, blackberry, 133

Jelly, brandy, 40

Jelly, Burgundy (wine), 40

Jelly, champagne, 40;
fine champagne, 40

Jelly, chartreuse, 40

Jelly, chicken, 206

Jelly, claret, 40

Jelly, cognac, 40

Jelly, cranberry, 172

Jelly, currant, 167

Jelly, fruit (wine), 40

Jelly, grape, 236

Jelly, kirsch, 40

Jelly, maraschino, 40

Jelly, meat, 359

Jelly, Moselle, 40

Jelly, port wine, 40

Jelly, quince, 89

Jellies recipes (suggestions), 131

Jelly, Rhine wine, 40

Jelly roll, 151

Jelly a la Russe (wine), 40

Jelly, sherry, 40

Jelly, wine with apricots, 270

Jelly, wine, 40;
with berries, 270

Jelly, wine, with peaches, 270

Jelly, wine, with whipped cream, 247

Jerusalem artichokes in cream, 249

Jets de Houblons (vegetable), 350

Julienne, 19

Kalte schale (beverage), 273

Kalter Aufschnitt, 204

Kentucky sauce, 253

Kid, Easter, roasted, 56

Kieler sprotten (hors d'oeuvre), 101

Kingfish, Argentine, 221;
Meuniere, 375;
Ubsala, 182

Kippered herring, broiled, 81

Kirsch jelly, 40

Kisses (pastry), 161

Knickerbocker salad, 130

Koenigsberger Klobs, 137

Kohl rabi baked, 260

Lady cake, 259

Lady fingers, 344

Lallah Rookh (see Ices, etc.), 103

Lamb (see Classified Index)

Lamb, baby, steak, horticulture, 88

Lamb broth a la Grecque, 127

Lamb broth a la Reine, 226

Lamb broth, Olympic Club, 164

Lamb chops with bacon, 325

Lamb chops, Beaugeney, 292

Lamb chops, Beau-sejour, 291

Lamb chops, Bignon, 297;
Bradford, 155

Lamb chops, breaded, 349;
Reforme, 127

Lamb chops, Charcutiere, 67

Lamb chops, English, tavern, 58

Lamb chops, English, XX Century Club, 362

Lamb chuck steak, English, maitre d'hotel, 114

Lamb chops, Maison d'Or, 206

Lamb chops, Marechal, 6;
Robinson, 192

Lamb chops, sauce Soubise, 102

Lamb chops, saute aux cepes, 357

Lamb chops, saute aux fines herbes, 262

Lamb chops, Victor Hugo, 62

Lamb curried, with rice, 15

Lamb cutlets in papers, 91

Lamb hash, 322;
J. A. Britton, 316

Lamb hash, with peppers, 139

Lamb hash, Sam Ward, 260

Lamb kidneys, en brochette, with bacon, 231

Lamb kidneys en Pilaff, 312

Lamb kidney stew, 356

Lamb, leg of, Boulangere, 24

Lamb loin chops, fried, 284

Lamb loin chops, Jardiniere, 131

Lamb, leg of, Renaissance, 141

Lamb, navarin of, printanier (stew), 353

Lamb, noisettes, 54;
Ducale, 265;
Montpensier, 197

Lamb, rack of, 87;
jardiniere, 87

Lamb, rack of, Montjo, 130

Lamb saddle, Carnot, 136

Lamb saddle, International, 389

Lamb saddle, jardiniere, 217

Lamb saddle, Souvaroff, 174

Lamb, shoulder of, in baker's oven, 146

Lamb steak, 38

Lamb steak, Bercy, 38

Lamb stew, Irish, 328

Lamb tenderloin, Thomas, 386

Lamb trotters, Poulette, 350

Langues de chat (pastry), 179

Layer cake, 59, 367

Leberkloese (calf's liver dumplings), 116

Lemon butter filling, 234

Lemon cake, 234

Lemon custard pie, 111

Lemon Darioles (pastry), 240

Lemon meringue pie, 111

Lemon or orange brandy for flavoring, 224

Lemon or orange peel, candied, 205

Lemon pie, special, 111, 312

Lemon sauce (pastry), 87

Lemon water ice, 1

Lemonade, 222

Lentils, 33

Lentil salad, 33

Lettuce, boiled, 35

Lettuce braise, 385

Lettuce salad, 323

Lettuce and tomato salad, 83

Lillian Russell (see Ices, etc.)

Lima beans, 16

Lima beans au paprika, 250

Lima beans, curried, 6

Lima beans, puree of, 39

Lima beans with shallots, 284

Limes, to preserve, 204

Lobster with anchovies salad, 2

Lobster baked, Cardinal, 284;
Lincoln, 185

Lobster, Becker, 198

Lobster broiled, 382

Lobster butter, 383

Lobster chowder, 363

Lobster corals, 80

Lobster en court bouillon, 246

Lobster croquettes, 381

Lobster Newburg, 334

Lobster salad, 2

Lobster sauce, 274

Lobster stuffed, 5

Lobster, Thermidor, 22

Loganberry jam, 133

Loganberry juice, frozen, 317

Loganberry ice cream, 315

Loganberry roll, baked, 170