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Table of Contents
- DOMESTIC FRENCH COOKERY, CHIEFLY TRANSLATED FROM SULPICE BARUÉ.
- PREFACE.
- CONTENTS.
- PART THE FIRST.
- SOUPS.
- BEEF SOUP.
- CONSOMMÉ, OR JELLY SOUP.
- PEASE SOUP.
- MACCARONI SOUP.
- CHESTNUT SOUP.
- ALMOND SOUP.
- LOBSTER SOUP.
- OYSTER SOUP.
- GREEN PEAS SOUP.
- GRAVIES, OR ESSENCES.
- BROWN GRAVY. (Jus.)
- WHITE GRAVY. (Coulis.)
- ESSENCE OF GAME.
- TO CLARIFY GRAVIES, OR ESSENCES
- VELOUTÉ, OR VELVET ESSENCE.
- SAUCES, &c.
- BECHAMEL.
- ANOTHER BECHAMEL.
- DRAWN BUTTER.
- MELTED BUTTER—another way.
- COLD SAUCE FOR FISH.
- SAUCE FOR VEGETABLES—SUCH AS ASPARAGUS, &c.
- PUNGENT SAUCE. (Sauce Piquante.)
- ANCHOVY SAUCE—FOR FISH.
- CURRY SAUCE.
- TOMATA SAUCE.
- CUCUMBER SAUCE.
- BREAD SAUCE.
- SAUCE ROBERT.
- SHALOT OR ONION SAUCE. (Sauce Ravigote.)
- UNIVERSAL SAUCE.
- LOBSTER SAUCE.
- SPINACH FOR COLORING GREEN.
- GARLIC BUTTER.
- HAZELNUT BUTTER.
- LARDING.
- SOUPS.
- PART THE SECOND.
- MEATS.
- VEAL À LA MODE.
- VEAL CUTLETS.
- BLANQUETTE OR FRICASSEE OF VEAL.
- GODIVEAU.
- CALVES’ LIVER BAKED.
- CALVES’ LIVER FRIED.
- VEAL KIDNEYS.
- GRILLADES.
- LIVER CAKE.
- SIRLOIN OF BEEF.
- STEWED BEEF.
- BEEF STEAKS.
- BEEF À LA MODE.
- ROASTED HAM.
- FRIED HAM, WITH TOMATAS.
- ROASTED TONGUE.
- BAKED TONGUE.
- POTTED TONGUE.
- LEG OF MUTTON WITH OYSTERS.
- CUTLETS À LA MAINTENON.
- PORK CUTLETS.
- LARDED RABBIT.
- RABBITS IN PAPERS.
- PILAU.
- VEAL SWEETBREADS.
- MEATS.
- PART THE THIRD.
- GAME AND POULTRY.
- A SALMI.
- COLD SALMI.
- RAGOOED LIVERS.
- A FINE HASH.
- MARINADE OF FOWLS.
- FRICASSEE OF FOWLS.
- FOWLS WITH TARRAGON.
- A STEWED FOWL.
- CHICKENS IN JELLY.
- PULLED CHICKENS.
- STEWED TURKEY, OR TURKEY EN DAUBE.
- ROASTED TURKEY.
- POTTED GOOSE.
- DUCKS WITH TURNIPS.
- A DUCK WITH OLIVES.
- A DUCK WITH PEAS.
- TURKEY PUDDINGS.
- BAKED PIGEONS, OR PIGEONS À LA CRAPAUDINE.
- BROILED PIGEONS.
- PIGEONS PEAR-FASHION. (Pigeons au Poire.)
- PIGEONS WITH PEAS.
- ROASTED PARTRIDGES.
- PARTRIDGES WITH CABBAGE.
- A PARTRIDGE PIE.
- ROASTED PHEASANTS.
- BROILED QUAILS.
- ROASTED PLOVERS.
- GAME AND POULTRY.
- PART THE FOURTH
- FISH.
- STEWED SALMON.
- ROASTED SALMON.
- BROILED SALMON.
- SALT COD-FISH.
- BROILED FRESH MACKEREL.
- BROILED FRESH SHAD.
- HASHED FISH.
- LOBSTER PIE.
- OYSTER LOAVES.
- FISH.
- PART THE FIFTH.
- VEGETABLES.
- STEWED LETTUCE.
- STEWED SPINACH.
- STEWED CUCUMBERS.
- STEWED BEETS.
- STEWED CARROTS.
- STEWED CABBAGE.
- STEWED PEAS.
- STEWED BEANS.
- STEWED ONIONS.
- ONIONS STEWED IN WINE.
- STEWED MUSHROOMS.
- STEWED POTATOES.
- STEWED POTATOES WITH TURNIPS.
- ASPARAGUS WITH CREAM.
- POTATOES STEWED WHOLE.
- FRIED POTATOES.
- FRIED CAULIFLOWER.
- FRIED CELERY.
- BROILED MUSHROOMS.71-*
- STUFFED CABBAGE. (Choux farcis.)
- STUFFED POTATOES.
- STUFFED CUCUMBERS.
- STUFFED TOMATAS.
- CAULIFLOWERS WITH CHEESE.
- RAGOOED CABBAGE.
- RAGOOED MUSHROOMS.
- PURÉES.
- PURÉE OF TURNIPS.
- PURÉE OF CELERY.
- PURÉE OF ONIONS.
- PURÉE OF MUSHROOMS.
- PURÉE OF BEANS.
- PURÉE OF GREEN PEAS.
- EGGS, &c.
- BOILED EGGS.
- FRIED EGGS.
- STEWED EGGS.
- STUFFED EGGS.
- EGG SNOW.
- PANCAKES.
- OMELETS.
- MACCARONI.
- MACCARONI PIE.
- BLANCMANGE IN EGGS.
- VEGETABLES.
- PART THE SIXTH.
- PASTRY, CAKES, &c.
- FRENCH PASTE.
- PUFF PASTE.
- CREAM TARTS.
- ALMOND TARTS.
- RISSOLES.
- ALMOND CUSTARDS.
- VANILLA CUSTARDS.
- CHOCOLATE CUSTARDS.
- COFFEE CUSTARDS.
- TEA CUSTARDS.
- RICE POTTAGE.
- APPLE FRITTERS.
- BREAD FRITTERS.
- RICE CAKE.
- POTATO CAKE.
- SPONGE CAKE—CALLED IN FRANCE BISCUIT.
- CROQUETTES.
- MARGUERITES.
- WAFERS.
- GINGERBREAD.
- PASTRY, CAKES, &c.
- PART THE SEVENTH.
- PREPARATIONS OF FRUIT, SUGAR, &c.
- AN APPLE CHARLOTTE.
- APPLE COMPOTE.
- COMPOTE OF PEARS.
- COMPOTE OF CHESTNUTS.
- FRIED APPLES.
- PEACH MARMALADE.
- BRANDY PEACHES.
- GOOSEBERRY POTTAGE.
- FRUIT JELLIES.
- PRESERVED PUMPKIN.
- PRESERVED RASPBERRIES.
- ORANGE JELLY.
- CLARIFIED SUGAR, FOR PRESERVES, AND OTHER USES.
- FRUIT IN SUGAR COATS.
- BURNT ALMONDS.
- PEPPERMINT DROPS
- CHOCOLATE DROPS.
- NOUGAT.
- ORGEAT PASTE.
- LIQUEURS.
- NOYAU.
- RASPBERRY CORDIAL.
- ROSE CORDIAL.
- QUINCE CORDIAL.
- LEMON CORDIAL.
- PREPARATIONS OF FRUIT, SUGAR, &c.
- PART THE EIGHTH.
- MISCELLANEOUS RECEIPTS.
- FRENCH COFFEE.
- COFFEE WITHOUT BOILING.
- CHOCOLATE.
- FINE LEMONADE.
- PUNCH.
- CONVENIENT LEMONADE.
- FRENCH MUSTARD.
- POTATO FLOUR.
- COLD PICKLES.
- CORNICHONS, OR FRENCH CUCUMBER PICKLES.
- FINE COLOGNE WATER.
- MISCELLANEOUS RECEIPTS.
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