Almond Cream, 229, 251; Sauce, 299; Trifles, 279; Turban, 285; Water-ice, 255.
Aspic, Jelly, 195; Lobster in, 79; Mayonnaise, 47; Oysters in, 76; Reed-birds in, 159.
Birds, how to bone, 172-175; how to stuff, 175.
Cakes and Sauces, fine, 291-295. Chestnut Croquettes, 291. Madeleines, 291. Petits Fours, 292.
Candied Orange and Lemon Peels, 260, 261.
Cheese Dishes, 306-308. Genoa Ramaquin, 306. Puffs, 306. Sticks, 307.
Chicken, à la Hollandaise, 114. And Ham Cutlets, 157. Chaudfroids of, 156. Fritot of, 132. Patties, 121. Salad, 154. Scallops, 130. Tartlettes, 114. Timbale of, 129. Turtle fashion, 136.
Cinnamon, care in selecting, 216; Water-ice, 255.
Compote of Apples, 263-265; of Cherries, 272; of Chestnuts, 269, 270; of Oranges, 269; of Pears, 266, 268; of Pigeons, 145; of Strawberries, 272.
Creams, 223-230, 235-237. Almond Cream, 229. Bohemian Jelly Creams, 237. Cocoanut Cream, 235. Coffee Cream, 226. Curaçoa Cream, 226. Ginger Cream, 224. Hazel-nut Cream, 236. Here and in Europe, 223. Neapolitan Cream, 224. Nut Creams, 235. Pistache Cream, 229. Strawberry Cream, 227. Vanilla Cream, 227. Walnut or Hickory-nut Cream, 237. Whipped Cream, 213, 214.
Croquettes, Chestnut, 291; manner of preparing, 107.
Cucumber, Fillets of, 99; Fillets of Rabbit with, 150; Sauce, 29, 48; Stuffed, 199.
Cutlets, how to prepare, 107. Chicken and Ham, 157. Lamb, 99, 100. Mutton, 90, 98. Pigeon, 143. Russian Salad for, 101. Sweetbread, 109. Veal, 139.
Entrées, 86-106, 129-152, 153-171. A Civet, 150. Baked Ravioli, 137. Cold Lamb Cutlets in Mint Jelly, 100. Chicken Soufflé, 131. Chicken, Turtle fashion, 136. Cigarettes à la Chasseur, 135. Cigarettes à la Reine, 134. Cutlets Chaudfroid à la Russe, 102. Filets de Boeuf à la Béarnaise, 87. Filets de Boeuf aux Champignons, 87. Fillet of Beef, 86. Fillets of Beef à la Grande-Bretagne, 89. Fillets of Cucumber, 99. Fillets of Rabbit with Cucumber, 150. Fillets of Teal with Anchovies, 148. Fritot of Chicken, 132. Grenadines of Beef with Mushrooms and Poivrade Sauce, 88. Grenadines of Rabbit à la Soubise, 149. Lamb Cutlets en Concombre, 99. Lamb Cutlets with a Purée of Mushrooms, 100. Lobster Quenelles, 136. Mutton Cutlets à la d'Uxelles, 90. Mutton Cutlets à la Milanais, 90. Mutton Cutlets, or Chops, 98. Pigeon Cutlets, 143. Pigeons à la Tartare, 144. Quails à la Jubilee, 141. Quails à la Lucullus, 140. Salmis of Snipe, 147. Scallops of Chicken à la Périgord, 130. Soufflé of Partridges, 146. Sweetbreads à la Suprême, 103. Sweetbreads in Cases, 106. Sweetbreads with Oysters, 104. Timbale of Chicken à la Champenois, 129. Timbales d'Épinard, 151. Veal Cutlets à la Primrose, 139.