Oysters, 71-78. À la Tartare, 78. À la Villeroi, 71. In Aspic, 76. Various ways of serving, 71-78.
Patties, 116-124. Chicken, 121. Dresden Cases for, 118. Oyster, 121. Sweetbread, 120.
Pears, à la Princesse, 267; Compote of, 265, 266, 268.
Pigeons, à la Tartare, 144; Compote of, 145.
Potage, à la Hollandaise, 56; à la Royale, 59.
Potatoes, à la Provençale, 204; Milanese, 205; Scalloped, 205.
Puddings, 230-234, 238-246. Bombay Ice Pudding, 241. Chocolate Cream Pudding, 245. Cold Cabinet Pudding, 233. Cold Soufflé Pudding, 231. Diplomatic Pudding, 232. Filbert and Wine Iced Pudding, 243. Frangipanni Iced Pudding, 238. Frozen Pudding, 235. Ice Pudding, 240. Iced Cabinet Pudding, 239. Iced Custard with Fruit, 244. Iced Jelly Pudding, 241. Iced Puddings, 243. Imperial Rice Pudding, 231. Jubilee Pudding, 230. Rice à la Princesse, 245. Sauces for, 295-299.
Quenelles for entrées, 125-129; for soups, 53, 54.
Rabbit, Grenadines of, 149; Fillets of, 150.
Raspberries, how to cook, 271; Jellied, 221.
Reed-birds, Chaudfroids of, 160; in Aspic, 159.
Salads, 300-305. Best dinner, 300. For Cutlets, 100. Grape-fruit, 303. How to dress, 301, 302. To eat with game, 300.
Salmon, Coquilles of, 64; en Papillotes, 65.
Sauces, 11-22; 23-32; 33-41; 42-50. À la d'Uxelles, 20. À la Normande, 38. Allemande, 18. Almond, 299. Apricot, 297. Aspic Mayonnaise, 47. Béarnaise, 26. Béchamel, 17, 159. Blonde, or White, 13-32. Bordelaise, 37. Brown, 33-41. Caper, 29. Cardinal, 30. Celery, 29. Châteaubriand, 34. Chaudfroid, 160, 161. Cold Cucumber, 48. Cold Sauces, 42-50. Consistency of, 24, 105. Cucumber, 29. Des Oeufs au Kirsch, 295. Downton, 39. Espagnole, 33. Green Mayonnaise, 46. Hollandaise, 30. Horseradish, 48. How to stir, 17. Light Normande, 39. Lobster, 29. Madère à la Marmalade, 295. Matelote, 40. Mayonnaise, 43, 46, 47. Mint, 49. Mother Sauces, 6. Norwegian, 47. Orange, 39. Oyster, 29. Parsley, 29. Piquante, 35. Poivrade, 36. Poulette, 20. Red Mayonnaise, 46. Robert, 38. Rule for seasoning, 18. Sherry, 296. Shrimp, 29, 30. Soubise, 27. Ste. Ménehould, 25. Suprême, 23. Sweet Butter, very fine, 298. Sweet, French, for Puddings, 295-299. Tartare, 48. Vanilla Cream, 298. Velouté, or White, 14. Villeroi, 21. Wine, 296. Whipped Sweet, 297. White, 23-32.