The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[between 1910 and 1919?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. 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.

    1048/1072 page 932
    Peas, little mousses of, 496 little souffles of, 465 peasant style, green, 465 with butter, green, 466 Pdches a la Cardinale, 735 a la Cuss}’, 669 a la Ninette, 734 a la Turque, medallions de, 736 compote de, 735 croustade de, 668 croutes de, 735 croutons de, 6G8 Macedoine de, 735 Melba, 779 ponding aux, 668 Perdreau aux navets, 322 bouilli, sauce au celeri, 320 celestines de, 367 crepinettes de, 324 en caisses, filets do, 322 Perdreaux a la Comtessc, poitrines de, 321 a la Crapaudine, 387 a la Duchesse, poitrines de, 323 k la Madere, poitrines de, 321 a la tomato, 320 aux olives, pain de, 323 braises, 282 a la Perigreux, 386 a la St. Clair, 323 aux choux, 319 croustade de, 321 farcis, sauce poivrade, 387 frits a la Portugaise, 319 grilles a la Colbert, cotelettes de, 320 pate de, 321 rotis, 387 a la Parisienne, 387 aux champignons, 386 sautes a la Chasseur, 322 a la Madere, 319 souffle de, 320 Perdrix braises, 341 quenelles de, 341 Petites barquettes de saumon, 164 bateaux aux 6crevisses, 879 bombes de tomates, 501 de volaille a la Victoria, 358 bouchees a la chasseur, 239 de faisan a la modeme, 248 de rognons a la Parmen- tier, 242 caisses de coneombre farcis, 55 cremes a la Princesse, 718 de faisan, 367 de volaille, 359 la Juliette, 355 croustades de ris de veau, 244 croutes de homard, 872 darioles k la Duxelle, 243 de legumes en aspic, 494 Petites langucs a I’Espagnole, 296 Marquises au merluche, 883 mousses d’artichauts, 490 ] de homard, 172 | timbales de boeuf a la bet- terave, 294 de carottes, 440 de choux-fleur, 447 d’ecrivisses a la Re- forme, 171 d’epinards, 455 de filets de soles, 168 de foies do volaille, 252 de Genoise en gelfe, 720 de homard a la Russe, 164 de mauviettes a la su- preme, 344 de pigeon a la supreme, 313 de ris de veau aux epinards, 213 de saumon, 94 de soles a la modeme, 120 de veau a la Richelieu, 250 de volaille, 242 a la Chartreuse, 354 a la Hollandaise, 359 Petits choux a la Reine, 50 au caramel, 828 au fromage, 864 choux aux oeufs, 542 glace a la creme, 828 pralines, 828 gateaux a la Princesse, 840 a la Turque, 827 de fruits, 750 oignons aux spaghetti, 462 pains aux huitres, 49 paniers a la jardiniere, 492 pois a I’Anglaise, 465 a la paysanno, 465 au beurre, 466 corbeilles aux, 466 darioles de, 494 mousses of, 496 petits souffles de, 465 poussins rotis, 395 salpicons de homard en fers a eheval, 162 souffles a I’ecarlate, 294 a la tomate, 483 au jambon, 295 aux epinards, 455 de foies de volaille, 251 de merluche fume, 862 de Moka, 775 de petits pois, 465 de volaille ^ la finan- ciere, 242 en caisses, 251 P4toncles a I’lndienne, 143 au gratin, 144 frits, 144 Pheasant a la Maintenon, fillets of, 327 boiled, 390 braised, 389 with chestnuts, 327 chaudfroid of, 366 creams, little, 367 cutlets, Richelieu style, 328 epigrammes of, 331 fillets, en chaudfroid, 366 stuSed with spinach, 326 with financiere garnish, 326 with green sauce, 329 galantine, 365 good-wife style, 324, 389 hashed, 420 himter’s style. Chartreuse of, 324 in aspic, 366 mandarins of, 365 modem style, little bouches of, 248 mousses of, 330 Norman style, 389 patties, 325 Russian style, 332 Saint Alliance style, 390 St. George style, 331 sauted with Perigueux sauce, 329 scollojjs in cases, 328 Stanley style, boudins of, 330 stuffed with mushrooms, roast, 388 with cream, 389 with cress, roast, 388 with Madeira, friandines of, 325 with supreme sauce, medal- lions of, 326 Pickle, beetroot, 902 for beef, tongue, etc., 904 lady’s delight, 901 lemon, 904 melon, 903 red cabbage, 902 walnut, 902 Pickled eggs, 903 nasturtium-seeds, 903 Pickles, mixed, 902 Pie, a tasty, 401 Pi6ce de boeuf a la jardiniere, 375 braise a la Flamande, 374 Pieds de veau a I’Orly, 216 en fricassw, 216 frits, 215 Pigeon k la supreme, petites tim- bales de, 313 - Pigeons a la Boh<^mienne, chaud- froid de, 363 k la bourgeoise, compote de, 311 k I’Espagnole, 313 k la financiere, 312
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