The thorough good cook : A series of chats on the culinary art and nine hundred recipes / by George Augustus Sala.

  • George Augustus Sala
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: The thorough good cook : A series of chats on the culinary art and nine hundred recipes / by George Augustus Sala. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    495/519 (page 472)
    Cod, Salt, with Parsnips, 162 ,, „ a la Provemjale, 161 Cod’s Head, to Boil, 157 ,, ,, and Shoulders, 158 Coffee, Cream, 413, 414 ,, Francatelli’s Way, 452 ,, Souffle, 412 ,, Soyer’s Way, 452 ,, White, 454 Cold Soup, 137 Collar Salmon, to, 141 Collops of Eels a la Poulette, 180 ,, ,, Broiled a la Tartare, 179] ,, Scotch Beef, with Onions, 234 ,, ,, Minced, 234 Colouring Purees Green, 352 ,, Sauces Green, 352 Compote of Quails, 209 ,, of Stuffed Apples, 412 Conger Eel, 182 ,, Soup, 104 Consomme Stock, 77 Corn Pie, 464 Corned-Beef Hash, 318 Cornucopias a la Creme, 412 Coup Jack, 413 Cowslip Pudding, 413 Crab Omelette, 189 Crayfish, Bisque of, 99 ,, Pudding, 192 Cream Burnt in Moulds, 413 ,, Coffee, 413, 414 ,, Devonshire (or Clotted), 414 ,, for Haddock Pudding, to Pre- pare, 169 ,, Italian, 414 ,, Orange, without Cream, 415 ,, Pancakes, 433 ,, Pineapple, with Jam, 415 Cream Ice: Almond, 447 Apricot, 448 Chocolate, 448 Lemon, 446 Orange, 446 Pineapple, 447 Vanilla, 445 Crimped Salmon au Naturel, 144 ,, Skate with Burnt Butter, 202 Croquettes of Macaroni, 386 ,, of Babbits, 285 ,, of Sweetbread, 286 Croustade of Minced Fowl, 251 Croutes de Caviar, Petites, 386 Croutons a l’Espagnole, 385 Crumbed and Grilled Ox-Tail, 297 Crusts of Sardines, 383 ,, for Thick Soups, 139 Cucumber Toast, 359 Cucumber and Pea Soup, 92 Cucumbers, Brussels Sprouts and, 358 ,, Bagout of, 359, 360 ,, Stewed, 359 Curd Pudding, 415 ,, Star, 415 Curled Butter, 387 Currant Juice Soup, 136 Curried Dressed Salmon, 323 ,, Dry Hash, 324 ,, Eggs, 389 „ Fish, 323 ,, ,, Soup, 103 ,, Lobster, 322 ,, Meat, 103 ,, Oyster, 322 ,, Salmon, 322 „ Sole, 322 Custard, 416 ,, Almond, 416 „ Baked, 416 ,, Lemon, 417 ,, Bice, 439 Cutlets in Aspic, 226 ,, Epigram of Chicken, 208 ,, of Fillets of Fowl, 249 ,, Lamb, en Salpicon, 299 ,, ,, a la Soubise, 299 ,, Pork, and Tomato Sauce, 225 ,, Besurrection, 299 ,, Salmon, 142 ,, of Salmon a la Maitre d’Hotel, 142 ,, Veal, 225 ,, ,, a la Mayonnaise, 293 D Derbyshire Pudding, 417 Devilled Biscuits, 387 ,, Whitebait, 166 Devonshire Cream, 414 ,, White-Pot, 417 Dried Fish Pudding, 197 Dry Curry Hash, 324 Dublin Bay Haddock, Baked, 168 Duck, Capilotade of, 262 ,, with Olives, 263 ,, with Turnips, 263 ,, Canvas-Back, Boasted, 264 ,, Wild, a la Chasseur, 264 Duke of Cumberland’s Pudding, 417 Dutch Sauce, 331 ,, Pudding, 418 E Eel en Canape, 180 „ Conger, 1S2 ,, ,, Soup, 104 ,, Larded, 176