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2046
ANALYTICAL INDEX
Page Sardine, Croûstades 1216 Eclairs 1217 Eggs 1217 Mayonnaise 1105 Pastries 786 Patties 1218 Salad 1106 Sauce 260 Toast 1218 Sardines, Devilled 1217 Fried 1217 Grilled 1218 Potted 786 with Capers 1219 with„ Maître d' Hôtel Sauce 1219 with„ Parmesan 1250 with„ Tomatoes 1210 Sassafras 1577 Satin and Silk, to Clean White 1810 Sauce, Allemande 219 Anchovy 253, 254 Apple 261 Apricot 261 Arrowroot 261, 262 Asparagus 219 Aspic Cream 236 Aurora 254 Bacon 236 Bearnaise 220 Béchamel, or French White 220, 221 Benton 273 Bigarade 236 Black Butter 273 Black„ Cherry 1541 Blonde 222 Boar's Head 273 Bordelaise 236 Brain, for Sheep's Head 237 Brandy 262 Bread 221 Bretonne 237 Brown 238 Gravy, V.R. 1337, 1338 Onion 249 Calf's Head, for 239 Cambridge 273 Caper 222 Caper„ Brown 237 Caper„ Substitute for 222, 279 Caramel 262 Cardinal 254 Carrack 274, 1179 Carrot 239 Cayenne Vinegar 274 Celery 223 Chantilly Apple 262 Chaudeau 263 Chaud-Froid 223 Cheese 274 Chestnut 224 Chocolate 263 Chops, for 278 Christmas Pudding, for 270 Christopher North's 239 Chutney 240 Chutney„ Indian 1166 Cider 240 Citron 264 Cockle 254 Codfish 254 Sauce, Coffee 264 Cornflour 264 Crab 255 Cranberry 264, 1619 Cream, for Sweetbreads, etc 224 Cucumber 224 Currant 240 Curry 240 Custard 265 Demi-Glace 240, 274 Devilled 241 Dutch 225 Eel 255 Egg 255 Epicurean 275 Eskaveeke 1180 Espagnole or Spanish 241 Fennel 256 Financière 241, 242 Fish 275 French White 220, 221 Forthy 265 Genoise 256, 257 German 226 German„ Custard 265 Gherkin or Cornichon 242 Ginger 265 Gooseberry 266 Gratin 257 Green Mousseline 226 Ham 243 Harvey 275, 1181 Herb 275, 1181 Hollandaise 257 Horseradish (Cold) 228 Horseradish„ (Hot) 227 Indian 243 Italian 234, 243 Jam 266 Jelly 276 Kidney 244 Leamington 276, 1182 Leghorn 276 Lemon 267, 277 Lemon Brandy 266 Lime 1609 Liver and Lemon 277 Liver„ and„ Parsley 277 Lobster 228 Madeira 244 Maître d'Hôtel 228 Marmalade 267, 268 Matelote 258 Mayonnaise, 229 Mayonnaise,„ for Salads. 1109 Melted Butter 229, 271 Mint 244 Mousseline 258 Mousseline„ for Fish 258 Mustard 258, 259 Normandy 230 Nut Brown Butter 277 Olive 245 Onion 230 Onion„ Brown 238 Onion„ French 225 Orange 246, 247, 268 Orange Syrup 268 Oyster 259 Parisian 247 Sauce, Parsley 230, 259 Pepper 247 Piquant 247, 248, 1184 Plum Pudding, for 268, 269 Port Wine 248 Poulette 231 Prune 1546 Quin's 277 Raspberry 269 Reading 278, 1185 Red-currant 269 Reform 248 Régence 248 Remoulade 249 Remoulade„ for Salads 1110 Indian„ 1111 Robert 249 Roe 260 Sage and Onion 249 Sago 269 Salmis 250 Sardine 260 Shallot 250, 1185 Sharp 250, 1338 Shrimp 260 Sorrel 231, 251 Soubise 232 Soyer's, for Plum Pudding 271 Spanish 251 Steaks, for 278 Store 278 Supreme 232 Swedish 279 Sweet Puddings, for 270 Tamarind 279,1613 Tamarind„ Indian 1613 Tartare 232 Texas 251 Tomato Aspic 280 Tomato, Brown 251 Tomato,„ Store 279, 1188 Tomato,„ V.R. 1338 Tournée 232 Truffle 252 Turtle 252 Valois 233 Vanilla 271 Veloute 233 Venison 252, 253 Vinaigrette 234, 1112 Walnut 253, 1339 Walnut,„ Gravy, V.R. 1339 White, Béchamel for 209 White,„ Economical 235 White,„ for Puddings 272, 1339 White,„ for Vegetables, etc. 234 White,„ Plain. 209 White,„ White Wine 260 White,„ White,„ (without Stock) 235 White,„ Wine 271, 272 White,„ Worcester 280, 1189 White,„ Zwetschen 272, 1546 Saucepan, Double or Milk 59 Saucepans 56 Saucer Cake for Tea 1443 Sauces, Auxiliaries for 214–216 Brown, Espagnole for 209 Brown„ General Observations on 209 Brown„ Recipes 236–253 Caramel Colouring for 214
