EGG, CUSTARDS, ETC

["Egg Garnish. For Little ( 'oquiues, &c.", "Whip till stiff three whites of eggs with a pinch of salt and a dust of Marshall's Coralline Pepper, and use by means of a forcing bag with a large rose pipe.", "Egg Garnishes", "For < 'If, is SoupS) Moulds for Entries, &e.", "White Ecu; Garnish. — Mix four whites of eggs with one dessert- spoonful of thick cream and a pinch of salt ; then tammy, and pour it into buttered dariol moulds, and poach them till firm, and xisewhen quite cold, cutting or stamping out in an}' fancy shapes.", "Pink Egg Garnish. — Mix three yolks of eggs with one and a half tablespoonfuls of thick cream and a pinch of salt, add a few drops of carmine ; tammy, and cook similarly to the white garnish.", "Yellow Egg Garnish. — Mix three yolks of eggs with one and a half tablespoonfuls of thick cream and a pinch of salt, add a few drops of apricot yellow, tammy, and cook in the same way as the other garnishes.", "614 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Almond Meringue Mixture", "Put into a whipping-tin two whites of eggs with a pinch of salt, and whip them till quite stiff, then add a quarter-pound of castor sugar and one ounce of blanched and finely-shredded almonds ; put into a forcing bag with a large plain pipe, force it out on to cold waxed tins, arranging the shape according to taste, dust over by means of a dredger with a little of Marshall's Icing Sugar, put into a moderate oven, and bake till a nice brown colour, then take up ; dress when cold with whipped and sweetened and flavoured cream, place on a dish on a paper and serve for a dinner or luncheon sweet or plainly for dessert. These can also be used for filling cakes, &c. &c.", "Chocolat Meringue Mixture For fitting Cakes, Meringues, &e.", "Whip stiff four whites of eggs with a pinch of salt, add three ounces of castor sugar, eight or ten drops of vanilla essence, two tablespoonfuls of chocolat puree (see recipe for .Muscats).", "Poached Meringues", "Whip very stiffly five large whites of eggs with a pinch of salt, then add to them a quarter-pound of castor sugar, taking care not to stir them about more than possible after the sugar is added. Put in a saucepan about three pints of boiling water, sweeten it with a quarter\" pound of castor or loaf sugar, and with two spoons form the meringue into quenelle shapes (vol. i. page 37) and drop each into the boiling water ; leave them till set, turning them from side to side ; take up care- fully with a slice, place them on a hair sieve, and leave till cold ; use with custards, creams, fruits, &c.", "Coloured Whipped Cream", "Whip half a pint of cream quite stiff, sweeten it with two ounces of castor sugar, flavour it with vanilla or other essence or liqueur, colour with a few drops of Marshall's Liquid Carmine for red, and Marshall's Sap Green for green, and so on with the other colourings. Pass a fork backwards and forwards through it to give it a mottled appearance, or mix well up to colour throughout-,' and use by means of a forcing bag and pipe of size and pattern, according to designs required.", "OF EXTRA RECIPES— GARNISHES, FARCES, PUREES, ETC. G15", "Cheese Custard For Prqfiteroles, Tartlets, Bouches", "Put one ounce of fine flour into ;i stewpan with two ounces of grated Parmesan cheese, one and a half ounces of butter, two raw yolks of eggs, a pinch of salt, a dust of Marshall's Coralline Pepper, and mix together with one and a half gills of cold milk ; stir over the stove till it boils, then add two tablespoonfuls of stiffly-whipped cream, and use for filling any little pastry cases, or for croustades.", "Savoury Custard For < hroustades, Soups, &c.", "Take three whole raw eggs and mix: them with two tablespoonfuls of cream, season with a little pepper and salt and a dust of coralline pepper, beat up together with a fork, then strain and mix with a little finely-chopped parsley ; pour into a buttered tin and steam till firm ; put away till cold, then turn out and cut in required shapes. This custard can be used for clear soups, or for garnishing entrees.", "Cheese Savoury Custard For Hon])", "Take four whole eggs, four tablespoonfuls of cream, a pinch of salt and coralline pepper, and two tablespoonfuls of freshly-grated Par- mesan cheese. Mix up all together with a fork, divide into two parts, colour one with a few drops of carmine, and leave the other part plain ; pour each into buttered dariol moulds and steam till firm, then turn out, and when cold cut out as required.", "Cheese Paste", "Take a quarter of a pound of fine flour, two ounces of butter, one ounce of grated Parmesan, a little salt and coralline pepper, and one whole raw egg ; mix together into a stiff paste with cold water, then roll out and use.", "CI 6 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Apricot Glace For Glazing Cakes, dec.", "Put about half a pound of apricot jam into a stewpan with about two gills of water, six ounces of castor sugar, and a saltspoonful of apricot yellow or other colouring ; boil up and let it cook on the stove for fifteen to twenty minutes until somewhat thick, then put it through a fine hair sieve, and use while hot to glace over the cakes.", "Chocolate Glace For Glassing ( lakes, &c.", "Cut up very finely four ounces of Fry's Caracas Chocolate, put it into a stewpan with one gill of warm water, and boil it till quite smooth. Mix three-quarters of a pound of Marshall's Icing Sugar in a stewpan with three tablespoonfuls of the prepared chocolate and half a table- spoonful of warm water, stir over the fire till just warm, then use.", "Orange Glace For Glazing Cakes, &G,", "Put the finely-chopped peel of an orange into a stewpan, and pour over it half a gill of boiling water ; cover the pan, and let the contents remain till cool ; then add the juice of the orange, and strain through a piece of muslin. Take three-quarters of a pound of Marshall's Icing Sugar, and mix with it three tablespoonfuls and a half of the liquor prepared as above ; just stir over the fire till it is warm, then use at once.", "Bed Glace", "For Glazing Cakes, Pompadours, &c.", "Take six ounces of icing sugar, mix it with one and a half table- spoonfuls of water, a few drops of vanilla essence, and a few drops of carmine ; warm and use.", "Strawberry Glace", "For Glazing Cakes, &c.", "Put in a stewpan three-quarters of a pound of Marshall's Icing Sugar, three or four tablespoonfuls of strawberry syrup or pulp, and a few drops of carmine ; just warm together, then use.", "OF EXTRA RECIPES— GARNISHES, FARCES, PUREES, ETC. 617", "Water Glace For Glazing Cakes", "Mix three-quarters of a pound of Marshall's Icing Sugar with three or four tablespoonfuls of water, stir this over the fire till warm, then use.", "VEGETABLE GARNISHES", "Artichoke Bottoms with. Mayonnaise", "Take one small tin of cooked artichoke bottoms or six freshly cooked ones, cut them in neat dice shapes, mix with them two tablespoonfuls of thick Mayonnaise sauce (vol. i.), add a little chopped tarragon and chervil, a dessertspoonful of tarragon vinegar, and use. Salsifies, when in season, or (it her nice vegetable, can be used in the same way.", "Asparagus Peas For Garnishing Soups and /'■ v", "Scrape and then cut off the points of some fresh asparagus, put them into boiling water with a little salt and a tiny bit of soda, and gently boil for fifteen minutes, then strain and use. Cut the stalks up as far as they are tender into little lengths of about a quarter of an inch. Cook these in the same manner as the points in a separate stewpan, and use.", "Braised Cabbage For Timbals", "Trim and split a nice large white cabbage, and take the best part and lay it in cold water with a tablespoonful of salt for an hour or two, rinse it well, and put it in enough cold water to cover it ; let it come to the boil, then wash it well in cold water, press all the water from it, and chop it up very fine. Put two ounces of butter in a saute pan, add the cabbage and a dust of coralline pepper ; fry for about ten minutes ; then add a cmarter of a pint of game gravy, and half an ounce of glaze, and keep gently simmering on the side of the stove, with a buttered paper over it and the cover on the pan, for about an hour, adding a", "618 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "little more stock if needed ; when the cabbage is tender and quite dry, turn it into a basin or pan to cool, then add the raw yolks of three eggs ; mix well together, and put into the centre of the timbal.", "Carrots For Braised Joint*", "Take some peeled and cleansed carrots, and cut them out with a plain round vegetable scoop; put them into cold water, bring to the boil, then strain and rinse them, and braise them in stock till tender.", "Celery, Stuffing", "Take two or three sticks of celery, wash them well and then braise them (see ' Braised Celery,' vol. i.) ; when cooked take up and rub through a fine wire sieve, or chop it up fine, and mix with two ounces of freshly- made white bread crumbs, a saltspoonful of coralline pepper, a little salt, two ounces of warm butter, two whole raw eggs ; mix up together, and use for stuffing ducks, chickens, &c.", "Cucumber For Salmon", "Peel a large cucumber, and cut it in olive shapes ; put these into a stewpan with enough cold water to cover them, and a pinch of salt, bring [to the boil, then strain and put into a stewpan with one ounce of butter and the strained juice of half a lemon, and cook on the stove for about fifteen minutes with the pan covered down, then mix with a little chopped parsley and use.", "Cucumber Peas", "For 80 up, &c.", "Peel the cucumber, and by means of a pea-cutter scoop out into pea shapes ; put these into cold water with a pinch of salt, and gently boil till tender for about fifteen minutes, then strain and use. Potato peas are prepared in a similar way.", "Cucumber Salad For Salmon, Fntrees, Chicken, &c.", "Peel a nice large fresh cucumber an4 cut it into pea shapes with a pea-cutter, or it can be cut in dice^hapes ; season it with a little salad oil, French vinegar, and a little chopped tarragon and chervil, and use.", "OF EXTRA RECIPES— GARNISHES, FARCES, PUREES, ETC. 61 9", "Mushrooms For Garnishing or Serving Plain", "Take some nice, freshly-gathered mushrooms, peel and wash them, and cut off the stalks ; place them in a buttered saute pan, season them with a little salt and coralline pepper, and about a tablespoon ful of good stock ; place a piece of well-buttered paper over them, and cook in a moderate oven for about twelve to fifteen minutes, basting them occasionally while cooking, and, when tender, use.", "Button Onions For OarnisMng Meats, &c", "Peel and blanch some button onions, and put them into a buttered stewpan ; fry them till a nice golden colour, add a bunch of herbs, cover them well with stock, and braise till tender, strain and use.", "Small Potato Croquettes", "Rub^half a pound of hot cooked potatoes through a wire sieve, and mix with the puree half an ounce of warm butter, one raw yolk of egg, and a little salt and pepper ; set this aside till cold, then roll out with fine flour into portions about the size of a Spanish nut, dip these into whole raw beaten-up eggs and into freshly-made white breadcrumbs ; fry them in clean boiling fat till a pretty golden colour, and use.", "Reform Garnish", "For one dish take Julienne shreds of French gherkin, truffle, button mushroom, cooked ox-tongue or ham, and hard-boiled white of egg, making in all a half-pint ; put between two plates with a little white stock or water, and warm over boiling water ; the white of egg is best warmed alone, as it is otherwise apt to get discoloured. Use for cutlets or garnishing braised fowl, &c.", "Tarragon and Chervil", "Foil' Soup", "Pick^tke leaves of chervil small, and cut some fresh tarragon in shreds ; put them together in cold water, add a little salt and a tiny bit of soda, bring to the boil, strain off, rinse in cold water, and use.", "620 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "Tomato Salad For Cold Entrees of Fish or Meat", "Peel some fresh tomatoes and free them from pips, cut into small square pieces, season them with salad oil, tarragon vinegar, and a little salt and mignonette pepper, and use.", "Tomato Cream", "Remove the skins and pips from four large raw ripe tomatoes and rub them through a hair sieve, and to a quarter of a pint of the pulp add half a gill of liquid aspic jelly and a few drops of carmine, half a tablespoonful of tarragon vinegar, a tablespoonful of thick Mayonnaise sauce (vol. i.), a dust of coralline pepper, and half a gill of stiffly- whipped cream. Mix together, keep on ice till wanted, then use with vegetables, cold fish, &c.", "Tomatoes far (in nils/iing", "Cut some ripe tomatoes in slices about a quarter of an inch thick, season these with a little of Marshall's Coralline Pepper and a little salt, put them in a buttered saute pan, and cook them in a moderate oven with a buttered paper over for about ten minutes, and use for fillets of beef, sweetbread, &c.", "Turnip Cups For Meats, &c.", "Take some small fresh-gathered turnips, peel them, and scoop them out in the form of a little cup (see engraving to recipe ' Beef a la Pom- padour '). Put them into a stewpan with cold water, seasoned with a little salt, and bring to the boil, then simmer them in boiling water till tender, drain them and then fill them up with any plainly boiled or braised vegetables, or with truffle and shredded button mushrooms that are mixed with a little sherry and glaze boiled together. These are nice to use for garnishing or serving alone as a dressed vegetable.", "OF EXTRA RECIPES— GARNISHES, FARCES, PUREES, ETC. 621", "SUNDRIES •", "Fillets of Chicken For Mould*, cither Hot or Gold", "Take the breast fillets from a raw fowl and put them on a buttered baking-tin, sprinkle them with a few drops of lemon juice and a little salt, pot a buttered paper over and cook in a moderate oven for about ten minutes ; when cooked put them to press between two plates with a weight on top, and when cold cut in slices and stamp out into the desired shapes according to the purpose for which it is required.", "To Make Glaze", "Take any kind of game, poultry, or meat bones, either cooked or raw. also any ham or bacon bones and skin ; slightly rub over the bottom of 1 he stock-pot with a little dripping or butter, and put in it two cleansed sliced carrots and turnips, three or lour onions, some strips of celery, a little parsnip (all these vegetables being cut up), a good bunch of herbs (thyme, parsley, and bayleaf, basil and marjoram), a few black and white peppercorns, and five or six cloves ; add the bones, &c, and fry well for about half an hour. Then fill up the pot with cold water and let it come gently to the boil ; skim it well, and let it simmer steadily for several hours, then strain off through a cloth or fine hair sieve, and leave till cold; then take off the fat. and pour the stock into a clean stewpan. pouring very carefully so that the sediment at the bottom does not get mixed in ; let this boil quickly until of the consistency of thick cream, keeping it well skimmed while boiling ; then put it into cleansed and dried skins, tie up tightly, and hang up in a dry place, and it will keep for any length of time. If required for immediate use, it will be sufficiently strong if it is reduced to the consistency of single cream.", "Consomine For Filling Little Moulds for Entries", "Take a pint and a quarter of good-flavoured soup, and dissolve in it three-quarters of an ounce of Marshall's Leaf Gelatine, an ounce of glaze ; a wineglass >of sherry can be added if liked ; mix with two raw whites of eggs that have been beaten up, bring this to the boil, simmer for five minutes, and strain through a clean soup cloth. When cooling use for either meat or poultry dishes.", "622 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "To Prepare Fat for Frying", "Take some mutton kidney fat, cut it up into small square pieces, put it into a clean stewpan, place it on the side of the stove, and let the fat gradually draw down ; when all the fat has been extracted, strain it off through an old hair sieve into a clean tin pan. This fat can be used for frying meats, fish, &c, and will keep well, from time to time being strained after each time of using, and can if liked be mixed in part with lard. Do not pour the boiling fat into china basins or pans, as it is likely to break them.", "To Clarify Dripping for Frying", "Take some clean dripping, and put it into a clean stewpan with half its quantity of clean water, boil for about one hour on the side of the stove, during which time keep it well skimmed from any scum rising to the surface ; then pour into a tin basin, and when cold take up all the fat, clear off from the bottom any sediment, and dry any moisture from the dripping with a cloth ; use as required for frying or other purposes.", "OF EXTRA RECIPES— INDEX", "AcORNS . ...", "Almond Paste for", "ADELINE Cake", "ALBANI Pudding .", "ALBANY Sauce", "ALBERT Pudding .", "Sauce ....", "ALEXANDRA Cakes (Little)", "Glace foi", "Puddings (Little) .", "( tastard for .", "Sauce for", "ALMOND Cake, Rose", "Charlotte a la Beatrice", "Muvaroise for", ". ,", "Fingers ....", "Meringue Mixture", "for Little Flowers .", "Mixture for Little Beatrice Cakes", "Paste for Acorns ....", "Pudding a la Boleno", "Sauce for.", "ALMONDS, Apples and, Fleur of,", "a la Vienne .", "Paste for .", "for Little Mokas ....", "AMBASSADE Sauce", "AMBASSADRICE Sauce for Creams", "of Babbit .", "AMERICAN Buns ....", "Corn Salad .....", "Sauce for .", "Flannel Cakes .", "Meringues .", "Mixture for", "ANCHOVIES a la Colrnar", "a la Creme .", "a la Rosamond .", "a la Royale, Fillets of", "Plaice with", "a la St. Augustine", "Beef Pudding with", "ANCHOVY Butter . . . .", "Fillets of Sole with .", "Veal with .", "Fried Sole with", "Croiites a la Francaise .", "Devil Paste", "Puree for", "Pur6e for rilling Patties", "Masking Toast, &", "ANCHOVY Puree (Hot) for Croutons 605", "Salad a la Careine . . . 412", "ANDREANI Sauce .... 5", "ANGELIC Sauce .... 5", "APPETIT Sild ;\\ la Burlington . . 34", "a la Saint-Cloud . 318", "Pure© for . . 318", "on Croiites . . 35", "Puree for . . 35", "APPLE Crab-, Cheese . . . 583", "Marmalade 580", "Puree for Fillets of Veal a la Bou-", "langer 325", "Salad, a la Saint Florentine . 411", "APPLES a la d'Orleans . . . 465", "Compote for . . . 466", "Vanilla Cream fox . 466", "a la Francaise . . . 453", "and Almonds, Fleur of, a la Vienne 528", "Paste for . . .628", "Crab-, Bottled .... 583", "Fleur of, a la Creme . . . 527", "Cream for . . 528", "Puree for . . . 528", "APRICOT Cakes (Little) in Surprise 470", "Cream for . . 470", "-Mixture for . . 470", "for Bavaroise a l'lmperiale . . 507", "Fritters 455", "Glace for Baba a la Parisienne . 475", "Cakes, &c. . . .616", "Jam, Omelet with . . . 443", "Meringues 458", "Pudding ..... 447", "Sauce (Yellow) .... 28", "APRICOTS a la Conde . . .449", "Fleur of 526", "Marchpane of ... 578", "ARROWROOT Sauce ... 28 ARTICHOKE—", "Bottoms a la Bourgogaic . . 380", "Puree f or . . . 380", "k la Fife . . . .379", "Puree for. . . 379", "a la Valentine . . 381", "Chestnuts for . . 381", "Asparagus a la Cannes and . 378", "Sauce for . 378", "for Fillet of Beef a la Touraine 364", "Mushrooms a la Marquise . 392", "Neck of Mutton a la Clarence 358", "with Asparagus Points a", "l'Estragon . 380", "Mayonnaise . . .617", "MRS. A. B. MARSHALL'S LARGER COOKERY ROOK", "ARTICHOKE Salad ....", "ARTICHOKES, Cucumber and, for", "Neck of Lamb .", "Pastry, a la d'Estrees .", "Meringue Mixture for", "Syrup for .", "ASPARAGUS a, l'Espagne", "a lTrlandaise . .", "a, la Princesse", "and Artichoke Bottoms a la Cannes", "Sauce for", "and Suedoise Sauce", "Creams (Little) a la Val-la-Ileine", "Glasses for .", "a la Montreuil", "Sauce for", "for Turban il la Jessamine .", "Omelet with ....", "Peas for garnishing Soups, ..vc", "Points ii l'Estragon, Artichoke", "Bottoms with ....", "Salad a la Campagne", "ASPIC Cream for Border for Larks", "a la Botterville .", "for Tiinbal a la Palmeira", "Iced Timbals of, for Plover's 1", "a la Navarre", "Mayonnaise (Blocks of)", "Olive-coloured .", "Pink and White", "Plover's Eggs in, a la Victoria", "Tomato, for Timbal a la Palmeira", "Jjaba a la Parisienne", "Aprioot (.'lace for .", "Walnuts or Filberts for .", "BACON, to cure", "Eggs and, a la Mariette", "Mushrooms and, for Fritot of Cray-", "lish a la Cleve-", "Omelet with", "Kagotit for .", "BADEN-BADEN Cakes (Little)", "BAKED Gooseberry Pudding", "BAKING Powder, Bread for Break-", "fast or Tea made with", "Tins for Muscats, to prepare", "BALLETTES a la St. Louis .", "Ragout for .", "of Foie Gras a. lTmperiale", "BALLS, Fish, a. la Saratoga", "Little, in Cases ....", "Neva (Little) ....", "Mixture for ....", "Puree of Bananas for .", "BANANA Puree . . . .", "for Little French", "Creams a la d'Artois", "for Little Neva Balls .", "Sauce .", "BARLEY Bread ....", "BARTLETT Chocolate Tea Cake .", "BASKET a la Eosslyn . . .492 with Saratoga Potatoes . . 401 BASKETS. Larks in . . . . 189 Sauce for . . . P.ii) Little, a la Lavenue . . . 478 a la Toulouse . . .214 Ragout for . . . 214 Nougat, a la Duchesse . .484 a la Durer . . .487 BATH Tea Cakes .... 554 BATTER Pudding, Boiled . . . 452 BAVAROISE a la Cleveland . . 505 B lTmperiale . . 606 Apricot for . . 607 i ins for . . 507 a la Pompadour . . 504 ( 'ream- tor 504 506 Garnish for Mould for . . . 505 for Almond Charlottca ia Beatrice. 190 Little French Creams a la dArtois . . . .512 Mixture for Pudding a la Eeine . 514 Pineapple, a la Margaux . . 505 Vanilla, for Charlotte a la Prin- cesse .... 471 with Fruits . . . 503 BEAN, French, Soup ... 71 Haricot, Puree .... 606 BEANS, French, Omelet with . . 286 Salad of, a la Flamande . 381 with Cream of Turnips . 382 BEATRICE Cakes. Little . . 486 Almond Mixture for . 487 Short Taste for . . 487 BECHAMEL Chaudfroid Sauce . 600 Cheese, for Gnocchi a la Francaise . 542", "BEEF a la Baroelone . . . 272", "Cutlets of, a la Moltke . . 136", "BagOttt for . .136", "a la Portugaise . . 137", "Farce for Little Creams of Beef. 138", "Terrine of Hare a la", "Francaise . . 277", "Fillet of, a la Jussienne . . 860", "Sauce for . . 361", "al'Ostende. . . :>.r»l", "BagoUt and Sauce", "for . . . 362", "a la Touraine . . 363", "Artichoke Bottoms for 364", "Tomatoes for . . 364", "with Salsifies .... 360", "Fillets of, a la Canadienne . .132", "Sauce for . . LJ.:!", "a la Carlsbad . . 133", "aiaClaudine . . 133", "a la Mecklenburg . 134", "a la Parisienne . . 362", "Farce for . . 363", "Sauce for . . 363", "Tomatoes for . 368", "a, la Perigueux . . 269", "Sauce for . . 269", "a la Princesse Louise . 270", "Sauce for . . 270", "a la Riga . . 134", "a la Sardou . .135", "OF EXTRA RECIPES— IXDEX", "BEEF, Grilled Fillets of, ft la Diable .", "Sauce for", "Tomatoes for", "Larded Fillet of, with Tomato", "Little Creams of . . .", "Farce for", "Little Fillets of, ft la Moville .", "Ragoilt for .", "a la Yalais", "Pickle (liquid) for", "Potted :", "Pudding with Anchovies", "Sauted Fillets of, it la Claudine", "Sauce for", "a la Paysamu", "Sirloin of, a la Pompadour .", "Sauce for", "Carrots, Turnips f< a", "BEIG-NETS a, la Montgardor", "a, la Victoria .", "of Pheasants a la Dominique", "J'un'c for .", "Bioe Cream ....", "BIARRITZ Sauce", "BISCUITS, Devilled .", "Ginger .....", "Grisini .....", "BISQUE a la Grecque", "ft la Mancelle", "Stock for", ". 65", "BLACK Butter, Codfish with", ". 79", "Currant Jam ....", "BLANCMANGE for Cream a la Nic", "BLANQUETTE of Eggs a la Napier", "Supreme of Chicken in", "Border for", "Sauce for", "BLOCKS of Aspic Mayonnaise .", "BOAR'S Head ....", "BOHEMIAN Cake .", "BOILED Patter Pudding .", "Chicken ft la Napolitaine", ". :;:■,:;", "and Champagne Sauce", "Ox Tongue a la Dorna .", "Ragout for .", "Sparghetti ....", "BOMB of Crab ft la Belle Helene", "Curried Vegetables for", "Mousse Mixture for", "BOMBS, Little, a la Beatrice", "ft la Milan", "Custard for .", "ft la Visapore", "Ragout for .", "of Lobster ft la Berlin", "Oysters ft la Versaille", "BORDER for Fillets of Sole a 1", "for Salmis of Chicken a la Re", "gence ....", "Sweetbread a lTmp6ratrice", "Puree for", "Timbal a la Palmeira", "BORDER, Aspic Cream, for Larks", "a la Sotterville .... 216 Mayonnaise of Vegetables, for Su- preme of Chicken in Blanquette 228 Potato Salad, for Macedoine Salad 420 Rice, for Entrees . . . .612", "BOSTON Brown Bread . . . 575", "BOTTLED Crab-Apples . . 583", "Fruits without Sugar . . . 58 1", "Peaches 588", "Syrup for . . . .589", "Strawberries 591", "Artichoke, ft la Bourgogaic . . 380", "Puree for . . 380", "a la Fife . . . :i7i>", "Puree for . . 87i>", "ft la Valentine . . 381", "Chestnuts for . :'.S1", "and Cucumber for Neck of", "Lamb .... 859", "Asparagus and, ft la Cannes 378", "Sauce for 378 for Fillet of Beef, ft la", "Touraine .... 964 for Mushrooms a la Mar- quise .... 392 for Neck of Mutton ft la", "Clarence .... 358 with Asparagus Points a", "l'Estragon . . . 880", "with Mayonnaise . . 617", "BOUCHES, Little, a la Pa.vsanne . 316", "Macaroni for . 815", "Sauce for . . 315", "of Foie Gras ft la Basse 260", "Bed Garnish for 250", "Salad for . . 250", "BOUJLLON, Court, Perch with . 306", "BRAINS and Tongue Garnish for", "Oalfs Head ft l'Andreani . 869", "Sauce for mixing . 369", "Devilled Calf's, Croustades of . 324", "BRAISED Cabbage for Timbals . 617", "Chicken and Nouilles . . .341", "Lettuce 391", "Pheasant with Cabbage . . 348", "Cabbage blanched for 8 IS", "Spanish Onions ft la Julienne . 393", "Turkey with Chestnut Puree and", "Mousseline Oyster Sauce . . 345", "BRANDY, Cherries in 582", "Cream Sauce .... 30", "Ginger 585", "Greengages in ... 586", "witli ( 'ream . . . 469", "BREAD, Barley . . . .574", "Boston Brown .... 575", "Breakfast 573", "Brown, Fillets of Herring marin- aded on 308", "Pudding a l'Anglaise . . . 449 Puree for Masking, for Fillets of", "Herring a la Pearlin . . 307", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "BREAD, Rye ....", "Short (Scotch)", "Tea, made with Baking Powder BREAKFAST Bread", "Dishes and Curries . . 264-", "or Tea Cakes", "BRENTFORD Rolls", "BRETON Cake", "Mixture for .... BRIOCHES, Little, a la Vienne", "Porto oi' Meat for BROWN Bread, Fillets of Herring marinaded on . .", "Boston ....", "Caper Sauce, Roast Tripe and", "Chaudfroid Sauce ....", "for Lobsters a la Boulevard", "Mushroom Sauce ....", "Puree for Egyptian Cream .", "BUCKWHEAT Cream Cakes .", "buns, American ....", "Cream ......", "BUTTER, Puree of Vegetables with . Slices of Haddock with Anchovy, Fillets of Sole with Fillets of Veal with for Garnishing Fillets Fried Sole with Crayfish, for Garnishing Savouries Egg, for Croutons, &c. . Fancy, for Hams, Tongues, &c. for Garnishing Salmon a la Fiord . Ham, for Sandwiches, &a Lax. for Sandwiches, &c. '.", "Tomato, Macaroni with Omelet with . Sole with BUTTERED Rice .... Garnish for Chicken Puree a la Chevet . BUTTON Onions for Garnishing", "Quenelles for Kidneys a la Berlin .", "CABBAGE and Partridge Soup", "Blanched *or Braised Pheasants", "Braised for Timbals", "for Top of Timbal of Pheasant a Baronne", "Red Pickled .", "Salad of, a rAm6ricaine CAKE, a la Clementine", "Adeline ....", "Almond, Rose", "Bartlett Chocolate Tea .", "Breton . Mixture for", "Cocoanut Pound", "CAKE, Confederate .", "Mixture for", "Genoa .", ". 47.1", "Neapolitan", "Neville .", "Norway . Progress", "Rose Almond", "Sultana .", "Tea, Bartlett Chocolate .", "Tennis ....", "CAKES, Alexandra, Little .", "Maraschino and Coffee Gla", "cefor 559", "American Flannel .", "Apricot, Little, in Surprise", "Cream for", ". 170", "Mixture for .", "Baden-Baden, Little", "Beatrice, Little", "Almond Mixture", "[or . 487", "Short Paste for", "Buckwheat Cream .", "French, Little", "Fruit on, a la Parisienne", "Sauce for", "Lemon Cheese", "Madison Slim", "Neva, Little .", "Cocoanut .", "Bath . Toscan, Little", ". 554 . 567", "Tunbridge Victoria", "CALF'S Brains a la St", "Devilled, Croustades of . Foot Jelly . . . .", ". 324 . 500", "Head, a l'Andreani", "Garnish for", "Sauce for Mixing", "a la Belgrade", "a la Francaise", "Crouton for", "Collared . . . .", "G ravy for", "Puree for", "Escalopes of, a la Tuileries", "'or . 153", "Little Croustades of .", "Ragout for .", "Liver en Poupee .", "CAPER Sauce (Brown), Roast", "CAPERCAILZIE, Larded,", "Courte Sauce", "OF EXTRA RECIPES— INDEX", "CAPSICUM Sauce ....", "CHARLOTTE a la Princesse .", "Grilled Rump Steak", "Vanilla Bavaroise for", "Almond, a la Beatrice .", "Roast Leg of Lamb and", "Bavaroise for .", "CAPTAIN\", Country ....", "CHARTREUSE of Game a la Bat-", "Croutons for", "Fried Onions for .", "Ragout for", "CARAMEL Pudding a l'Empress", "Sauce for", "of Fish a la Havraise .", "CARDINAL Sauce ....", "Mixture for", "CAEDOOM'S with Marrow", "of Peaches a la Royale .", "CARLSBAD Sauce ....", "CHAUDFROID, Brown, Sauce for", "CARROT Ginger ....", "Lobster a la Boulevard", "Syrup for", "Eggs in, a la Rressoire .", "Jam .....", "Ragout for", "CARROTS a la Brunswick", "for Lamb Cutlets a l'Espagne", "a la Flamande", "Lamb Cutlets in .", "a Tlnd ....", "Little Tongues in .", "a la Maiden", "of Chicken with Truffles", "a la Rosina", "Chicken with Vegetables .", "Paste Case for", "Sauce for .", "and Turnips, for Sirloin of Beef il-", "Pigeon a la Castillanne", "ia Pompadour ....", "Sauce a la Chatelaine .", "for Braised Joints ....", "Bechamel .....", "New, a la Francaise", "Paste Cases for", "Fiwn-Coloured", "CHEESE, Bechamel, Sauce", "Salad of ,", "for Gnocchi a la Francaise", "CASE, Paste, for Carrots a la Rosina .", "Cakes, Lemon ....", "CASES, Crystallised Chestnuts in", "Flower, a la Creme", "Crab-apple ....", "for Timbal a la Comorin", "Cream of, a Flmperatrice", "Little Balls in ... .", "Profiteroles with", "Little, a la Breteuil", "Sauce. ....", "Ragout for", "Croustades with .", "a la Duohesse Marie .", "Croutons with", "a la Florence", "Custard for Profiteroles, &o. .", "a la Moderne", "Eggs on the Plate with", "-Mayonnaise for", "^Fleur in Surprise .", "a la Strasbourg .", ". 36", "Little, Mousses a la Naples .", "Herring Roes in ,", ". 48", "Mixture for Centre of", "of Chicken a la Midas", "Moulds for", "Sweetbread a la St. Clair", "Tomato Puree for .", ". 3,16", "Ragout for", "Patties of, a laTorento", "Vanilla, Cream in", "Tomato Puree for .", "Various Hors dXEuvres in", ". 50", "Nougat in ... .", "Pastry a la Strohl .", ". 550", "Paste, for Carrots a la Francaise", "Patties, Little", ". 5 19", "Tendons in, a l'Estragon", "Potatoes with", "CASHEWS a la Liable", "Potted, a la Vienne", ". 40", "CASSEROLE, Chicken in .", "Puree .....", "CASSOLETTES, Little, a, l'Am", "Salad a la Suisse .", "bassade ....", ". 36", "Sauce for Cutlets a la Suffeen", "CAULIFLOWER a la Nimes .", "Savoury Custard for Soup .", ". 61 5", "Sauce for", "Short Paste ....", ". 67", "CAULIFLOWERS a la Peine .", "CAVIAR a la Vefour .", ". 37", "CHERRIES, Brandy .", "Puree for", ". 38", "Compote of, for Cold Entries", "Devilled ....", ". 37", "Hot Entrees .", "with Herbs ....", ". 37", "CELERY, Fondue of .", "Fillets of Hare Larded, with", "Kidneys with", "for Sultana Sponge Jelly", "Shreds for Chevet Sauce", "CHERRY Jam ....", "Stuffing. ....", "Sauce .....", ". 31", "CHAMPAGNE Sauce", "CHERVIL, Tarragon and, for Soup", "Boiled Chicken", "CHESTNUT Cream .", ". 333.", "for Marguerite Past", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "CHESTNUT Cream for Timbal a la", "Puree, Braised Turkey and Mous-", "seline Oyster Sauce with .", "Salad a la Graham", "Sauce for", "Soup . . .", "CHESTNUTS, Crystallised, in Cases", "for Artichoke Bottoms a la Valen-", "Timbal of, a la Cannes .", "Vanilla Cream for .", "CHEVALIER Cakes ....", "CHEVET Sauce", "Celery Shreds for", "CHICAGO Dough-nuts", "CHICKEN a la Bechamel .", "a la Cannes", "a la Chanceliere", "Farce for .", "Timbals for", "Tomatoes for", "a la Chasseur .", "a la Financiere .", "a la Minute", "Sauce for .", "a la Rubanee .", "a la Savoy", "a la Toulouse .", "Quenelles for", "a la Virginie . . .", "Croutons for", "and Little Tongues a la Viennoise", "Farce for .", "Tongues for .", "au R6veil", "Tongues for", "Boiled, a la Napolitaine", "and Champagne Sauce", "Braised, and Nouilles .", "Chaudfroid of, with Truffles .", "Vegetables .", "Sauce for .", "Cream of, a l'OEuf", "a la Reine . . 166", "for Egg a la Millais .", "Curried, a l'Anglaise", "a la Marie", "Cutlets, a la Nimoise .", "Cream for .", "Sauce for .", "a la Reine", "Chicken for", "Cream for .", "Tongue Puree for", "and Sauce Rubanee", "Dormers .....", "Ragout for ....", "Farced, with Ox Tongue", "Fillets of, a la Marechal", "Sauce for", "for Moulds .", "Ham and, a la Douglas . .", "Garnishing for", "in Casserole", "Little Cases of, a la Midas .", "Creams of, a la Francillon .", "a la Gastronome", "Ham Puree for", "CHICKEN, Little Mousses of Little Patties of, a la", "celle 519", "Puree for . 520", "Ragout for . 520", "Souffles of, Cold ... 29", "Zephyrs of, with Peas . . 73", "Puree a la Chevet ... 22", "Garnish for . . . 322", "a la Napolitaine . . 67", "for Crofites a la Bruyere . . 314", "Sandwiches a la Fiane . 426", "Sandwiches a la Victoria . 431", "Roast, a la Biarritz . . 339", ". Salmis of, a la Regence . .175", "Croustades for . 1 75", "Border for . .176", "Sauted, a la Dupre , . .161", "Croutons for . .162", "Slices of, a la Diable . . .322", "Souffles, Little Poached . . 174", "Supreme of, a l'Esp£rance . .170", "Cucumber for . 171", "in Blanquette . . 227", "Border for . . .228", "Sauce for . . .228", "Timbal of, a la Reginald . . 226", "Sauce for . . 227", "Turban of, a la Piemontaise . 168", "Farce for . .169", "a la Venitienne . .169", "Savoury farce for 170", "White farce for", "masking . 170", "CHICKENS, Little, a lTmpenale . 176", "Puree for . 177", "a la Renaissance 229", "Olives for . 230", "Puree for . 230", "Ragout for . 230", "a la St, George . 1 76", "Sauce for . 176", "Ragofit for . 176", "Tongues and, a la", "d'Orleans . 231", "CHICORY Salad . . . .415", "Dressing for ..... 415", "CHIPS, Pineapple . . . .589", "CHOCOLATE Ballettes . . .452", "Bartlett, Tea Cake . . .556", "Cold Sauce ... .31", "Cream for Bavaroise a l'lmpS-", "Custard for Little Creams a la", "Marguerite . . 448 T imbala la Versailles 514 Glace for Cakes, &c. . . .616 Meringue Mixture . . .614 Pudding with Fruits . . . 437 Puree for Vienna Cream . . 510", "Souffle 446", "Vanilla Sauce .... 29 CLAHET Jelly with Vanilla Cream . 497 Compote for . . . 498 CLARIFIED Stock for Raised Fish", "Pie a lTmpe>iale . . . 536 CLAUDINE Sauce .... 8 CLEAR Soups .... 58-63", "CLEMENTINE Sauce ... 8", "OF EXTRA. RECIPES— INDEX", "COCKSCOMBS for Entrees, to cook COCOANUT Drops ....", "Pound Cake", "Queen, Cakes .... Sauce for Escalopes of Sweetbread a Li Munich .... COD, Fillets of, a la Sandringham Sauce for . a la Victoria", "Sauce for . CODFISH with Black Butter . COFFEE, Maraschino and, Glace for", "Little Cakes a l'Alexandra COLD Chicken, Little Souffles of", "Chocolate Sauce .... Cream of Lobster in Ragout", "Garnish for .... Diplomat Pudding", "Compote of Cherries for Fancy Sweets Lobster Sauce Macedoine of Fruits Mousseline Sauce (Savoury) (Sweet)\" .", "597 578 555 563", "157 79 79 80 80 79", ". 229 . 31 . 88 . 88 . 515", "219-268 . 582", "467-493 . 26", ". 26 . 32 . 32 26-27", "30-32 . 27", "Sweet Sauces", "Tomato Ft", "Turkey a la Grand Duche", "COLLARED Calfs Head . . . 323", "Puree for . . . 324", "Gravy for . . . 324", "COLLOPS, Scotch .... 273", "COLOURED Whipped Cream . .614", "COMMODORE Sauce ... 9", "COMPOTE for Apples a la", "d'Orleans 466", "of Cherries for Cold Entices . 582", "Hot Entrees . .581", "Sweets . . . 682", "French Plums .... 590", "Medlars for Medlar Jelly . . 499", "Melon a la Creme . . . 508", "Plums for Claret Jelly, with Vanilla Cream . . .498", "Rhubarb 590", "Strawberries for inside Omelet . 444 CONFEDERATE Cake . .556", "CONSOMME for Moulds for Entrees 621", "CONTI Sauce 9", "COQ.UILLES a la Venitienne . . 296", "Sauce for . . 297", "Little, a la Mondaine . . . 320", ".Mushrooms for . . 320", "Puree for . . .321", "CORN, American Salad . . .410", "Sauce for .... 410", "COUNTRY Captain . . . .313", "Croutons for . . . .313", "Fried Onions for . . . .313", "COUPOLE Navarine . . . .480", "COURT Bouillon, Perch with . . 306", "COURTE Sauce 9", "Larded Capercailzie and . . 349", "CRAB Apple Cheese . . . .583", "Apples, Bottled . . . .583", "CRAB, Bomb of, a la Belle Helene . 260 Curried Vegetables", "for . . . 261", "Mousse Mixture for 261", "Dressed 80", "Timbal of, a la Rosette. . . 81", "Puree for . . 82", "CRANBERRY Jelly . . . 601 CRAYFISH a l'Armcnienne, Omelet", "with . 284", "Sauce for . . 284", "a la Bordelaisc . . 304", "a la Pandore . . . 202", "Sauce for . 203", "a la Parisi. ■ime . 305", "Farce for . 805", "s.i uce for . . 305", "Butter 608", "Fritot of, a la Cleveland . 281", "Mushrooms and Bacon", "for . . 281", "a la Richelieu . . 280", "Garnish for Turbot a la Chambord . 119", "on Croutons, Eggs with . . 290", "(Prawns) a la Gelee . . .10", "CREAM a la Dauphine . . til) a la Ferdinand . . . 69 a l'lndienne .... 237 Cream for mould tor . 237 Garnish for . . 237 Sauce for . . . l'37 a la Meque . . . .511 a la Milton .... 70 alaNid . . . .512 Blancmange for . . 512 a la St. Louis . . .70 a la Vincent . . . .511 Apricot, for Apricot Cakes in Sur- prise 470", "Aspic, for Border for Larks a la", "Sotterville . . 246", "Timbal a la Palmeira . 242", "Brandy Sauce .... 30", "Snaps with . . . 469", "Buckwheat Cakes .... 554", "Cheese Sauce .... 8", "Chestnut 50!)", "for Marguerite Pastry . 530", "Timbal a la Christina . 483 Chicken, for Chicken Cutlets a la", "Reine . . . L66", "Egg a la Millais . 234 Chocolate for Bavaroise it l'lmpe-", "Coloured Whipped . . . (Ill", "Egg, Sandwiches with . . . 425", "Egyptian 253", "Purees for .... 254", "Ferneuse ... 69", "Fish, a la Met z . . . .127", "for Bavaroise a l'lmperiale . . 507", "Egg a la Mille Fruits . . 484", "Fleur of Apples a la Creme . 528", "Garnish for Vienna Cream . 510", "Little Neapolitan Jellies . . 196", "MRS. A. R. MARSHALL'S LARGER COOKERY BOOK", "REAM for Little Piccolo Jellies", "CREAMS, Little Asparagus, a la", "for Mould for Cream a l'Indienne\\", "Val-la-Reine .", "New Potatoes a la Creme", "Glasses for", "Lemon, Pudding ....", "Little Chicken, a la Gastronome .", "Sauce for ....", "Ham Puree for .", "Lobster 14,87", "of Asparagus a la Montreuil .", "Fillets of Haddock with .", "Sauce for .", "Sauce, Fillets of Plaice with .", "Maraschino, for Bavaroise a la", "Farce for ....", "Pompadour ....", "Chicken a la Francillon .", "Mixture for Souffle of Foie Gras a", "for garnishing Hams a la", "la Montreal ....", "of Cheese a l'lmperatrice", "Fish with White Wine Sauce .", "Chicken a l'CEuf", "Farce f or .", "a la Peine . . .", "Oysters a la Sieges .", "for Cutlets a la Nimoise .", "Sauce for", "Hare a la Ferdinand", "Partridge a la Monza", "a la Vatican", "Puree for .", "Sauce for . . .", "Sauce for", "Lobster (Cold) in Ragout", "Vanilla and Pineapple", "Garnish for . . .", "Vegetables a la Potsdam .", "Pheasant with Truffles", "Whiting a la Royale", "Sauce for ....", "Sauce for .", "Rabbit a la Duxelle .", "of Rabbit a PAmbassadrice .", "Garnish for .", "Cucumber for .", "Puree for", "Farce for .", "a la Ruthven", "Sauce for .", "Cucumber for", "CREAMY Puree of Potatoes .", "Puree for", "CREOLE Cutlets . . . .", "Tomatoes a la Papillon .", "CREPINETTES a la Belgrave .", "Puree for .", "a la Parisienne", "Turnips, French Beans with .", "Sauce for", "Whiting with White Wine", "a la Villageoise", "Pineapple .....", "Ragout for", "Pistachio, for Bavaroise a la Pom-", "of Duck with Peas", "Salsifies ....", "CROQUETTES, Small Potato .", "Cream for Garnish for .", "CROTJST ADES for Salmis of Chicken", "Rice, Beignets ....", "a la Regence", "Soum£, and Iced Orange", "Little, a la Cleveland .", "Sauce ....", "Ragout for .", "Rubanee .....", "a la Creme Montglas .", "Sauce with Fine Herbs", "Ragout for .", "Strawberry, for Bavaroise a la", "a l'ltalienne", "Pompadour ....", "a la Macaire", ". 42", "a la Marquise", "Sauce ....", "Pistachio Custard for", "Vanilla, Claret Jelly with .", "a la Nassau", "for Apples a la d'Orleans .", "a la Venitienne .", "Timbal of Chestnuts a la", "Ham Puree for .", "of Calf's Brains", "in Little Cases . • .", "Ragout for", "Brains Devilled .", "Chocolate Puree for .", "Fish ....", "Cream for Garnish for", "Ragout for .", "CREAMS a la Marmotte .", ". 40", "Sauce for .", "Shells for .", ". 41", "Game a la Bristol .", "a la Polignac", "Ragout for .", "Jellies and, to turn out", "a la Normande .", "Little, a la Beatrice", ". 41", "with Cheese", ". 39", "a la Dugliere", "CROUTES a la Bruyere", "a la Malet .", "Purees for", "a la Marguerite .", "Ragout for", "Chocolate Custard", "a la Buckingham", "a la Freiburg .", ". 43", "a la Pothuau", "a la Jessamine", "a la Richelieu .", ". 41", "Puree for .", "a la Sylvie", ". 30Q.", "a la Langham .", "a la Torento", ". 42", "Sauce for .", "OF EXTRA RECIPES— INDEX", "CROUTES a la Madeleine . . . 299", "a la Marjorie . . . 300", "a, la Nannette ... 43", "a la Prusse . . .308", "Sauce for . . . 309", "Anchovy, a la Francaise . . 33", "Anchovy Puree for . 33", "Appetit Sild on . . .35", "Puree for . . . .\">5", "with Lax a la Norvegienne . . 50", "CROUTON for Calf's Head a la •", "Francaise 371", "CROUTON'S a la Julienne with clear", "and thick Soups . . . 610", "Vegetables for . 610", "Crayfish on, Eggs with . . . 290", "for Chicken a la Virginie . ,164", "Country Captain . . .319", "Eggs a la Dunbar . . .291", "Puree for . . .291", "Sauted Chicken a la Dupre . 162", "with Cheese 609", "Oysters for Soups . . .610", "Puree or Clear Soups . . 609", "CRYSTALLISED Chestnuts in Cases 466", "Violets S98", "CUCUMBER and Artichokes for Neck", "of Lamb 359", "and Lemon Garnish for Cutlets of", "Pigeons a l'lmperialc . . .187 Farced with Marrow . . . 390 for Cream of Rabbit a la Kuthven 249 Creams of Rabbit a l'Arn-", "bassadrice .... 197 Fillets of Veal a la St. Lawrence . . . .152", "Salmon 618", "Supreme of Chicken a l'Ksper-", "Turban a la Jessamine . . 216", "Peas for Soup, kc .... 618", "Puree forSalmonMousseala Dagmar 106", "for Timbal a la St. Agnes . 215", "Salad for Salmon, &c. . . . 618", "CUCUMBERS a la Brabant . . 389", "CUPS, Turnip, for Meats, &c. . . 620", "CURRANT Buns . .671", "(Black) Jam . . .580", "(Red) Jam 581", "(Red) and Raspberry Jam . . 590 (White) Jam . . . . 68 1", "CURED Bacon 596", "Hams (Westphalia) . . . 596", "CURRIED Chicken a L'Anglaise . 321", "a la Marie . . 223", "Eggs in Surprise a la Poonah . 289", "Sauce for . . 289", "Pish ilia Durrand. . . . 311", "Mushrooms 393", "Prawns and Onions . . 305", "Rabbit a la Madras . . . 278", "(Dry) a la Mango . , . 278", "Tripe a l'Ind 329", "Vegetables for Bomb of Crab a la", "Belle Helene . . 261", "CURRIES, Breakfast, and Luncheon Dishes and .... 264-332", "CURRY, Fillets of Sole in, a la Midas Sauce for for Timbal a la Comorin Mixture for Timbal a la Palmeira Oysters in, a la Zola Pur6e for Egyptian Cream . Sauce for Eggs a la Diable . for Eggs in Surprise a la Poonah", "CUSSY Sauce", "CUSTARD, Almond . . . . Cheese, for Profiteroles, kc. .", "Savoury, for Soup . Chocolate, for Alexandra Pudding Bombs a la Milan Fleur with Pis", "tachios Little Creams a la", "Marguerite Maids of Honour Mosaic Jelly . Timbal i\\ la Ver sallies Pistachio, for Little Croustades", "la Marquise Savoury, for Croustades, &c. . Btrasburg ....", "Strawberry, for Timbal ;\\ la Ver", "sailles ....", "Vanilla, for Timbal a la Versailles CUTLETS ;\\ la Silesienne . Beef, a la Moltke . Ragout for a la Portugaise Breakfast .... Chicken a la Nimoise . Cream for Sauce for . B la Reiite » Chicken Cream for", "Chicken for Tongue, Puree for and Sauce Rubanee", "Lamb, a l'Angelique Sauce for a la Chatelaine . a l'Espagne", "Chaudfroid for . a la Ratisbon a la Suffeen", "Cheese Sauce for. Sparghetti for Tomatoes for in Chaudfroid Lobster, a la Clarence . Mutton, a l'Alexandra . Rice for . a l'Ancienne .", "Spanish Onions for a la Barigoule . a la Camerani . a l'Ecossaise . Sauce for . a la Lucine a la Maintenon a la Montpensier a la Sullivan . a la Viennoise . in Timbal a la Fran<;aise", ".-.02 615 615 434 314", "lis r>2:> 198", "E I r> 515 880 L36", "136 137 331 164 161 L65 166 166 166 166 165 143 146 146 219 820 221 221 147 147 147 147 220 88 140 141 141 141 142 142 143 144 144 144 145 147 148 222", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK.", "CUTLETS, Mutton, in Timbal a la", "Franchise, Puree for . . . 223", "Salad for . . .223", "of Oysters a la Creme . . .201", "Sauce for . . 201", "Peas a la Comte de Paris . . 395", "Pigeon a l'lmperiale . . .186", "Garnish for . . 187", "a la Lucine . . .187", "a la Piemontaise . . 187", "Quails a la Greville . . .183", "Puree for . .184", "Eeform, of Mutton a la Francaise 145", "Salmon, a la Bergen ... 98", "Veal, a la Jardiniere . . . 326", "CZARINA Sauce .... 10", "DamSONS, Preserved . . .583", "DANTZIC Jelly 495", "DELMONICO Cake . . .479", "Mixture for .... 480", "DEVILLED Biscuits . . . .35", "Calfs Brains, Croustades of . . 324", "^Muscatels ..... 52 Slices of Game .... 312", "DIPLOMAT Pudding . .437", "Cold . . . .515 DISHES and Curries, Breakfast and", "Luncheon .... 261-332 Meagre, Dressed Vegetables and 376-408", ". 168 . 168 . 391 . 556 . 562 . 80 79-131", "DORMERS, Chicken,", "Ragout for with Lettuce a la Turque DOUGH -NUTS, Chicago .", "Philadelphia . DRESSED Crab .", "Fish and Fish Entrees .", "Vegetables and Meagre Dishes 376-408", "DRESSING for Chicory Salad . .415", "for Herring Salad a la Leopold . 419", "Salad a la Beatrice . . . 413", "a la Suedoise . . .423", "of Roes a la Meuniere . 418", "DRIPPING for Frying, to Clarify . 622", "DRY Curried Rabbit a la Mango . 278", "DUCK a la Provencale . . . 342", "Farce for . . . . 343", "a la Rosney . . . .199", "Crepinettes of, with Peas . . 206", "Soup a la Rowen .... 67", "DUNBAR Cream .... 68", "EaGLE, Spread . . . .323", "ECLAIRS, a la Palmerston . . 316", "Vanilla . . . . . .492", "EEL a la Broche 82", "Puree for .... 82", "a l'Epicurien .... 84", "a la Florentine .... 84", "a la Garrick . . . ■ . 8C", "Puree for . . . .84", "EEL a la Jardiniere with Green Sauce a la Polignac Farce for a la Vincent in Jelly a la Dieppe . Farce for. in Terrine .", "Paupiettes a la Francaise EELS, Souchet of, a la Berlin EGG a la Millais .", "Chicken Cream for Tongue for . Truffle; for . a la Mille Fruits . Cream for Maccdoine for Paste for Butter .... Cream, Sandwiches with for Bombs a la Visapore Garnish for Little Coquilles (Fink) for Clear Soups, &c. (White) for Clear Soups, &c. (Yellow) for Clear Soups, &c", "for Sandwiches a la Louise Sauce .... Roast Partridges and EGGS a la Chambord . a la Diable", "Curry Sauce for a la Dunbar", "Croutons for", "Puree for . Sauce for . a la Lantry a la Reine a la Wellington and Baron a la Miriette Blanquette of, a la Napier", "Sauce for Curried, in Surprise a la Poonah", "Sauce for in Chaudfroid a la Bressoire", "Ragout for on the Plate with Cheese Plovers', a la Marie", "Sauce for a la Navarre . Aspic for . in Aspic a la Victoria Rockaway", "Sandwiches, with Watercress and Small, for Garnish for Cream a", "l'lndienne . with Crayfish on Croutons Pistachio Nuts EGYPTIAN Cream .", "Purees for . Salad .... Seasoning for meat for ENTREES, Cockscombs for, to Cold . . . .", "Compote of Cherries for Fish, Dressed Fish and Hot .", "Compote of Cherries for EPIGRAMS of Mutton a la Coblentz of Turbot a la Moderne", "OF EXTRA RECIPES— INDEX", "ESCALOPES of Calfs Head a la", "FARCE, Mock Foie Gras, or Liver, for", "Tuileries .", "Souffle a la Montreal .", "Sauce for .", "of Pork or Beef for Terrine of Hare", "of Pigeons ;\\ la Lisbonne", "a la Francaise ....", "Sweetbread a, la Helene .", "Oyster Souffle Mixture for Birds .", "a la Lombarde", "Plain, for Turkey (Cold) &0. .", "Ragout for", "Salmon, for Fillets of Sole a la", "a la Munich .", "Sauce for", "Turbans, &c. .", "ESTOUFFADE Sauce", "Savoury, for Turban of Chicken a", "EXCELLENCE Sauce for Fillets of", "la Vc'nitienne ....", "White, for masking Turban of", "Chicken a la Vcnitienne .", "FARCED Chicken with Ox Tongue .", "FANCY Butter ....", "FAT for Frying, to Prepare", "FARCE, Beef, for Little Creams .if", "FAWN-Coloured Chaudi'roid Sauce .", "FEET, Pigs', Fritot of, a la Clemen-", "Fish, for Border ....", "Fillets of Talbot a l'lrn-", "a la Victor .", "peratrice .", "FILBERTS for Baba a la Parisienne", "Pies .", "FILLET of Peel a la Jussienne", "for Border for Sweetbread a 11m-", "Sauce for", "peratrice .", "of Beef a I'Ostende", "Chicken a la ( lhaneeliere", "Ragout and Sauce for .", "a la Viennoise .", "a la Tonraine .", "Cold Turkey. Fowls, &C. .", "Artichoke Bottoms for", "Crayfish a la Parisienne .", "Tomatoes for", "Creams of Rabbit a l'Ambas-", "Larded, with Tomato Pur6e", "sadrice ....", "with Salsifies", "Duck a la Provencalc", "FILLETS for Fillets of Herring en", "Eel a la Dieppe", "a la Polignac", "(.irilled, tit' Beef a la Diable .", "Fillets of Hare a la Due de", "Sauce tor", "Tomatoes for", "Salmon a la", "Little, of Beef B la Moville .", "Mouchy ' .", "Ragout tor", "Veal a la St.", "a la Valais", "Lawrence .", "of Salmon a la (iorgona", "Galantine of Veal a la Fran-", "of Beef a la Canadienne", "raise .....", "Sauce for .", "Larks a la Czarina .", "a la Carlsbad .", "a la Sotterville", "a la Claudine .", "Little Creams of Fish", "a la Mecklenburg", "Fish a la Waddington .", "a la Parisienne .", "Pheasant a la Montansier", "Sauce for .", "Pigeons (Cnlil), fee.", "Tomatoes for", "Farced, with Truffles .", "Farce for", "Quails a la Mecklenburg.", "a la Perigueux .", "Rabbit a rEpicurienne", "Sauce for .", "Sheep's Feet a la Beige .", "a la Princesse Louise", "Shoulder of Lamb a la Nabob", "Sauce for .", "Solo a la Bon Homme", "a la Piga ....", "Timbal a la St. Agnes", "a la Sardou", "Tomatoes for Fillets of Beef a", "Sauted, a la Claudine .", "la Parisienne .", "Sauce for", "Turban a la Bonanza", "a la Pavsanne", "a la Jessamine .", "of Chicken a la Marechal", "a la Piemontaise", "Sauce for", "Turkey, Chickens, &c. stuffed", "for Moulds ....", "with Ox Tongue", "Cod a la Sandringham", "Ham or Tongue, for Chicken, &c. .", "Sauce for", "Hare, for Turbans, &c. .", "a la Victoria", "Liver, for Turban of Pigeon a la", "Sauce for .", "Bonanza .....", "Haddock with Lobster Cream .", "Lobster, for Fillets of Sole .", "Hare a la Due de Raguse .", "Marrow, for Cucumber .", "Farce for ...", "Mayonnaise Mixture, for Tomatoes", "Larded and Boast Larks .", "a l'Americaine ....", "with Cherries", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "FILLETS of Herring a la Bremont .", "a la Clarence .", "a la Pearlin .", "Puree for Mask-", "ing Bread for", "a la Beginta . .", "Ragout for", "a la Rowen .", "en Couronne .", "Mixture for .", "of Herring Marinaded a la Darm-", "on Brown Bread . .", "Toast .", "Mackerel a la Commodore", "with Parsley Sauce .", "Plaice with Anchovies a la", "Royale .", "Lobster Cream", "Sauce .", "Salmon a l'Alexandra", ";\\ la Mendip .", "a la Mouchy .", "Farce for", "Sauce for", "a la Roumanie", "Garnish for .", "Sauce for", "in Paper a l'Anvers", "Sole a la Brabant", "a la Cardinal", "a la Clementine", "a la Corrente", "Border for", "Sauce for", "a, la Grenade", "Ragout for", "a la Joinville", "Farce for", "a la Josephine", "Sauce for", "a la Napier", "a la PyrSneenne", "Ragodt for Centre of .", "Sauce for .", "a la Waleskie . . .", "in Curry a la Midas", "Sauce for .", "Salad of, a l'lmperiale .", "with Anchovy Butter .", "Turbot a la Chartres", "Sauce for", "a rimperatrice", "Farce for .", "Sauce for .", "Veal a la Boulanger .", "Puree for .", "a la St. Lawrence . .", "Cucumber for", "Farce for .", "with Anchovy Butter", "Whiting a l'Ambassade .", "a l'Excellence .", "Sauce for", "FINANCIERE Garnish for Larks a", "la Sotterville .", "Sauce ......", "FINE Herbs, Cream Sauce with", "Fritot of Oysters", "FINE Herbs, Vegetable Marrow with", "FINGERS, Almond .", "FISH a la Creme", "Balls a la Saratoga", "Chartreuse of, a la Havraise .", "Mixture for", "Cream a la Metz .", "Curried, a la Durrand .", "Entrees, Dressed Fish and .", "Farce for Border .", "for Fillet of Turbot a", "peratrice . ,", "Pies ....", "Little, a la St. Pierre .", "a la Waddington", "Farce for", "Creams of, with White", "Sauce . . .", "Farce for", "Croustades of .", "Ragout for .", "Sauce for", "Timbals of, a la Sultan", "Puree for", "Pie, Raised, a l'lmperiale", "Stock for", "Sauce for", "Puree ....", "for Crofites a la Jessamine", "Fritot a la Milton", "Sauce, Thin White, for Fillets of", "Turbot a rimperatrice", "FLAGEOLETS a la Spencer .", "Salad of, a la Francaise", "FLANNEL, American, Cakes", "FLETJR a la Florence", "Cheese, in Surprise", "of Apples a la Creme", "Cream for", "Pur6e for", "and Almonds a la Vienne .", "Paste for", "with Meringue", "Pistachios", "Custard for", "Souffle Mixture for", "Rhubarb a la Neige", "FLORIDA Puddings, Little", "Macedoine of Fruit for .", "FLOWER Cases a la Creme", "FLOWERS, Little .", "Glace for .", "Mixture for", "FOIE GRAS a la Chateau Dore", "Ballettes of, a l'lmperiale", "Little Bouchees of, a la Russe", "Garnish for", "Salad for", "Mock Pate de", "Mousse of, a la Rossini .", "Souffle of, a la Montreal", "Cream Mixture for", "Liver Farce for", "Timbals of, a la Beatrice", "FONDUE of Celery . . . .", "FRIANTINES of Marrow a 1' Alsace", "Sauce for", "OF EXTHA RECIPES— INDEX", "FRENCH Bean Soup .", ". 71", "Beans, Omelet with", "Salad of, a la Flamande", "with Cream of Turnips", "Little, Cakes .", "Creams a la d'Artois", "Bavaroise for", "Puree for .", "Plums, Compote of", "Salad ....", "FRESH Truffles, to Cook .", "FRIAR Tuck Soup .", ". 72", "FRIED Onions fcr Country Capl", "Potatoes, New", "Rolls a la Francaise", "Sole and Smelts .", "Garnish for", "with Anchovy Butter", "FRITOT a la Louise .", "a la Milton .", "Puree' for", "a la Mongole", "Pur6e for", "a la Parisienne", "a la Koyale .", "a la Busse", "a la St. Germain .", "a. la St. Mark's .", "Purge for", "Mushrooms in", "of Crayfish a la Cleveland", "Bacon for", "a la Richelieu", "Herring Roes .", "Oysters with Fine Herbs", "Pig's Feet a la Beige", "Faroe for", "a la Clementine", "a la Victor", "Parte for", "Tripe in, a la St. James", "FRITTERS a la Saint-Denis", "Apricot ....", "Melon, with Pistachios .", "FRUIT, Macedoine of, for Little", "ida Pudding", "on Cakes a la Parisienne", "Sauce for", "Sauce ....", "FRUITS a la Suedoise", "Bottled without Sugar .", "Chocolate Pudding with", "Macedoine of, Cold", "Vanilla Bavaroise with", "Vol-au-vent with .", "FRYING, Fat for, to Prepare", "GrALANTINE of Veal a la Fran", "Farce for", "Gravy for .", "GAME, Chartreuse of, a la Battenberg", "Ragout foi", "GAME, Croustade of, a la Normande 197", "Devilled Slices of, . . .312", "Little Croustades of, a la Bristol . 198", "Ragout for 199", "Puree of, for Little Coquilles a la", "Mondaine . . . .321", "GARNISH, Artichoke Bottoms with", "Mayonnaise . . . .617 Asparagus Peas . . . . 617 Brains and Tongue, for Calf's Head", "a l'Andreani . . . 369 Sauce for Mixing . 369 Butter, for Salmon a la Fiord . 97 Buttered Rice, for Chicken Purge", "a la Chevet . . . .322 Button Onions .... 619 Cabbage, Braised .... 617", "Carrots 618", "Crayfish, for Turbot a la Chambord 119 Cream, for Pompadour Cream . 510 Vienna Cream . .510 Cucumber and Lemon, for Cutlets", "of Pigeon a l'lrnpgriale . . 187", "Egg, for Clear Soups, &c. . .613", "Little Coquilles, &c. . . 618", "Financiere.for Larks alaSotterville 247", "for Cream of Lobster in Ragout . 88", "Lobster a la Turque . . 90", "Mould, for Bavaroise a la", "Pompadour .... 505 Perch Souchet ... 95", "Quenelles a la Jubilee . .218 Green, for the Mould for Lobster", "a la St. Cloud . . . 303", "Little Creams of Chicken, for", "Hams a la Douglas . . 374", "Mushrooms 619", "Neapolitan 611", "Quenelles, for Salmon a la Rou-", "manie . . .104", "Red, for Little Bouchges of Foie", "Gras a la Russe . . 250 for the Moulds for Lobster a", "laSt. Cloud. . . 303", "Reform 619", "Small Eggs for, Cream ii, l'lndi-", "Smelt, for Sole and Smelt Fried . 108 Timbals, for Cream of Rabbit a la", "Duxelle . 248", "Neck of Lamb a la Duclair . . .359 Tomato ...... 620", "Turnip Cups 620", "White, for the Mould for Lobster", "a la St, Cloud . . . 303", "GARNISHES, Vegetable . . 617-620", "GARNISHING Sauce, Mayonnaise . 600", "Potato Mavonnaise . . . 600", "GENEVA Rolls 577", "Sauce ...... 12", "GENOA Cake 558", "GENOISE Paste .... 557", "GINGER Biscuits .... 568", "Brandy . . . . . .585", "Carrot 581", "Syrup for 581", "GINGERBREAD Nuts . . 569", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "GIRONDE Sauce ... 12", "GLACE, Apricot, for Baba a la Paris-", "ienne ...... 475", "Mottled, for Little Flowers . . 670 GLASSES, Little, for Asparagus", "Creams a la Val-la-Reine . . 255 GLAZE, to Make . . . .621", "GLAZINGS. See ICINGS.", "GNOCCHI, a la Francaise . • .541", "Cheese Bechamel for 542", "a l'ltalienne . . . 542", "Sauce for . . . 543", "GOOD MAN Sauce . . . .12", "GOOSEBERRY, Baked, Pudding . 450", "Tartlets a la Creme . . .528", "GORGONA Sauce .... 25", "GRATIN, Slices of Ox Tongue au . 273", "GRAVY, for Calf's Head Collared . 324", "for filling up Pheasant Pie a la", "Francaise . ... . 538 Galantine of Veal a la Fran- caise 372", "inside Quenelles for Larks a la", "Cologne . . . .191 Patties a la Montrose . . 539 Terrine Pie a la V6nitienne . 276 GREEN Garnish for the Mould for", "Lobster a la St. Cloud . . 303 Mayonnaise Aspic . . . 599", "Mousseline Sauce . . 17, 26", "Pea Soup 74", "Puree for Egyptian Cream . . 254", "Salad a la Bretonne . . .416", "Sauce for . . . 417", "Eel a la Jardiniere with . 85", "GREENGAGE Sauce . . . 2'.t", "GREENGAGES in Brandy . . 586", "Preserved ..... 585", "GRILLED Fillets of Beef a la Diable 132", "Sauce for . .132", "Tomatoes for . 132", "Kidneys a la Nesle . . . 264", "Oysters a la Virginie . . . 296", "Rump Steak and Capsicum Sauce 272", "GRISINI Biscuits . . . .577", "GROUSE a la Napier . . . .352", "Potted 274", "HaDDOCK, Fillets of, with Lobster", "Slices of, with Butter . . . 298", "Souffle of, a la Bruxelloise . . 298", "with Oysters .... 297", "Sauce for .... 297", "HAM and Chicken a la Douglas . . 373", "Garnish for . 374", "Butter 609", "or Tongue, Souffle of . . .211 Puree for Chicken Creams a la", "Gastronome . . 226 Croustades a la Veniti-", "enne . . .. 205 Jr", "Croutes a la Bruyere . 314 |", "HAM, Spanish 372", "Toast ...... 43", "York, a la Polonaise . . .372", "HAMS, Cured (Westphalia) . . 596", "Little, a la Chasseur . . .211", "HARE a la Bouquette . . .277", "Cream of, a la Ferdinand . 247", "a la Vatican . . .193", "Sauce for . .194", "Farce ...... 602", "Fillets of, a la Dae de Raguse . 194", "Farce for . .195", "Larded and Roast Larks . . 354", "with Cherries . 194", "Terrine of, a la Francaise . .277", "Farce for . .277", "HARICOT Bean Puree . . .606", "HEART, Ox, a la Francaise . . 274", "HERBS, Caviar with .... 37", "Fine, Cream Sauce with . . 10 Fritot of Oysters with . . 280 Vegetable Marrow with . 405 HERRING, Fillets of, a la Bremont . 44 a la Clarence . 44 a la Pearlin . 307 Puree for 307 a la Reginta . 47 Ragout for 47 a la Rowen . 47 en Couronne . . 45 Fillets for . . 15 Souffle Mixture for . 46 Marinaded a la Darm- stadt . 46 on Brown Bread . 308 on Toast . . 48 Roes a la Broche .... 307", "Puree for 308", "a l'lnd 48", "Puree for ... 49", "a la Mode .... 309", "Fritot of 280", "in Little Cases .... 48", "Salad of, a la Hamburg . . 417", "Salad a la Leopold . . . 419", "Dressing for. . .419", "HERRINGS, Marinaded—", "a la Connaught . 44", "a la Mexique . . 306", "a la Ravigote . . 46", "a la Victor . . 349", "Salad of, a la Riga 418", "in White Wine . 418", "withWhite Wine", "a la Zartz . 418", "HOLSTEIN Soup .... 73", "HONOUR, Maids of . . . .529", "Custard for . . . 529", "HORS D'OSUVRES and Savouries 33-57", "HOT Entrees .... 132-218", "Compote of Cherries for . 581", "Macedoine of Fruits . . . 585", "Mousseline Sauce (Sweet) . . 30", "Salmon Souffle with Sauce", "Sauces 1-24", "Sweet Sauces . . . 28-30", "Sweets and Puddings . . 433-456", "HUBERT Sauce 13", "OF EXTRA RECIPES— INDEX", "ACED Curried Vegetables", "JXABOBS, Mutton, a la Raipor", "Orange Sauce, and Eice Cream", "KIDNEYS a la Berlin", "Button Quenelles for .", "Slices of Pineapple", "Sauce for .", "Syrup for", "a la Dufferin", "Timbal for Quails a la Lesseps . 245", "a la Hamburg .", "\" Tirnbals of Aspic for Plovers'", "a la Louisville .", "a la Navarre", "Puree for .", "ICINGS ....", "a 1' Orient .", "Apricot Glace for Cakes, &c.", "Sauce for .", "Cbocolate Glace for Cakes, b", "c. . 616", "a la St. George .", "Orange Glace for Cakes, &c.", "a la Treville ' .", "Red Glace for Cakes, &c.", "Grilled, a la Nesle .", "Strawberry Glace for Cakes,", "&C. . 616", "Sheep's, Spanish Onions with", "Water Glace for Cakes .", "with Celery .", "IMPERIAL Cake", "with Oysters a l'Americaine", "Sauce ....", ". 13", "Sauce for", "ITALIAN Meringues .", "KNUTSFOBD Cake .", "He ....", "KRO ME SKIES a la Nemour", "Salad ....", "Sauce for", "JAM, Apricot, Omelet with", ". 4 18", "a la Sultan", "Puree for", "Currant (Red) and Raspberrj", "r . 590", "for Swiss Roll", "IjAMB Cutlets a l'Angelique .", "Gooseberry .", "Omelet ....", "Sauce for", "Pineapple ,", "a la Chatelaine .", "a l'Espagne", "Raspberry and Red Currant", "Cbaadfroid for", "Roll, Padding", "a la llatisbon", "Strawberry .", "a la Sull'een . .", "Tomato ....", "Sauce for", "Syrup for", "Sparghetti for", "Vegetable Marrow", "Tomatoes for", "JAMES, Saint, Pudding .", "in Chaudfroid", "JELLIES and Creams, to Turn (", "3ut . 494", "Neck of, a l'Anvers", "Little, with Strawberries", "a la Duclair", "Garnish for", "Cream for", "with Cucumber and Arti-", "Neapolitan .", "choke Bottoms", "Cream for", "Reast Leg of, Capsicum Sauce and", "JELLY, a la Carlton .", "Shoulder of, a la Nabob", "a la Duchesse", "Farce for .", "Calfs-foot .", "LAEDED Capercailzie and Courte", "Clarel with Vanilla Cream .", "Sauce .....", "Compote of Plums for", "Fillet of Beef with Tomato Puree", "Fillets of Hare and Roast Larks .", ". 49\")", "Hare with Cherries", "* Eel in, i\\ la Dieppe", ". 83", "LABKS a la Cologne ....", "Farce for", "(Wavy for inside Quen-", "Gooseberry .", "elles . . . .", "Sauce for", "a la Czarina ....", "Compote for .", "Farce for", "Monte Carlo .", "a la Reyniere", "a la Sotterville", "Custard for .", "Aspic Cream for Border", "Farce for", "Plum .", "Garnish for .", "Puncb .", "in Baskets", "Rowanberry .", "Sauce for", "Syrup for", "Roast, Fillets of Hare Larded and", "LAVER Sauce", "Sultana Sponge", "LAX a la Norve<nenne, ('routes with .", "Cberries for .", "a la Russe .....", "JUBILEE Quenelles .", "Garnish for", "LEG of Lamb, Roast, and Capsicum", "JULIENNE Sauce .", ". 13", "Vegetables for Croutons", "of Mutton a la Bourguignotte .", "149 169 160 159 2G5 265 160 161 265 266 160 266 264 257 264 266 266 B68 209 209 209 210", "1 16 14(> 219 220 221 221 147 147 147 147 220 359 369 359", "358 368 356 856", "349 364 354 194 190", "191 191 192 193 191 245 246 246 247 189 190 354 14 50 50 609", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "LEMON Cheese Cakes . .", "LITTLE Chickens a la d'Orleans", "Cream Padding ....", "a l'lmperiale", "Sauce for ....", "Puree for .", "Cucumber and, Garnish for Cutlets", "a la Renaissance .", "of Pigeon a l'lmperiale", "Olives for ,", "Pur6e for", "Mixture for Little Nicolo Pudding", "Ragout for", "LETTUCE a la Turque, Dormers", "a la St. George", "Ragout for", "Sauce for", "Salad a la Vienne .", "Coquilles a la Mondaine . ,", "with Mayonnaise Sauce", "Mushrooms for", "LILLY Pudding", "Puree for", "Mixture for", "Creams a la Beatrice .", "LITTLE Alexandra Cakes .", "a la Dugliere .", "Glace for .", "a la Malet", "a la Marguerite", "Custard for", "Custard for", "Sauce for .", "a la Pothuau .", "Apricot Cakes in Surprise", ", ,", "a la Richelieu .", "Apricot Cream for", "a la Sylvie", "Mixture for", "a la Torento", "Asparagus Creams a la Val-la-", "of Asparagus a la Mon-", "Reine .", "treuil ....", "Glasses for . . .", "Sauce for .", "Baden-Baden Cakes", "Balls in Cases", "Farce for ...", "Baskets a la Lavenue .", "Chicken a la Francillon", "a la Toulouse .", "for Garnishing Hams", "Ragout for", "a la Douglas", "Beatrice Cakes", "Fish with White Wine", "Mixture for", "Paste for .", "Farce for . . .", "Bombs a la Beatrice", "Oysters a la Sieges .", "a la Milan .", "Sauce for", "Custard for .", "Partridge a la Monza", "a la Visapore", "Pur§e for .", "Sauce for .", "Ragoftt for .", "Vanilla and Pineapple", "of Lobster a la Berlin", "Vegetables a la Potsdam .", "Pur6e for", "Whiting a la Royale .", "Oysters a la Versailles", "Sauce for", "Pur6e for", "Croustades a la Cleveland", "Bouch6es a la Paysanne", "Ragout for .", "Macaroni for .", "a la Creme Montglas .", "Sauce for", "Ragout for .", "of Foie Gras a la Russe", "a l'ltalienne .", "Garnish for", "a la Macaire", "Salad for .", "a la Marquise", "Brioches a la Vienne", "Custard for .", "Puree for .", "a la Nassau .", "Cases a la Breteuil", "a la VSnitienne .", "Ragout for .", "Pur6e for", "a la Duchesse Marie", "of Calf's Brains .", "a la Florence", "Ragout for .", "a la Moderne", "Mayonnaise for", "Ragout for", "a la Strasbourg .", "Sauce for .", "of Chicken a la Midas", "Game a la Bristol .", "Sweetbread a la St. Clair", "Ragout for .", "Ragout for .", "Fillets of Beef a la Moville .", "Vanilla Cream in", "Ragout for .", "Cassolettes a l'Ambassade .", "a la Valais .", "Cheese Mousses a la Naples .", "of Salmon a la Gorgona .", "Mixture for .", "Fish a la St. Pierre", "Pur6e for", "a la Waddington .", "Farce for", "Chicken Creams a la Gastronome .", "Florida Puddings ....", "Macedoine of Fruit for .", "OF EXTRA RECIPES— INDEX", "[TTLE Flowers ....", "Glace for ....", "Flowers, Meringue Mixture for", "French Cakes ....", "Creams a la d'Artois", "Banana Puree", "Bavaroise for", "Glasses for Asparagus Creams a la", "Val-la-Reine ....", "Hams a la Chasseur", "Jellies with Strawberries", "Lobster Patties a la Creme .", "Ragout for .", "Mannheim Breads", "Almonds for ....", "Mousses of Chicken", "Partridge a la Magenta", "Salmon a la Nantaise .", "Mixture for", "•Sauce for .", "Neapolitan Jellies", "Cream for", "Neva Balls", "Mixture for", "Pur6e for", "Nicolo Puddings ....", "Nougat Baskets a la Duchesse", "a la Durer .", "Pastry Straws a la Verdun .", "Puree for.", "Patties a la Montrose .", "Gravy for .", "Ragout for .", "of Cheese a la Torento .", "Puree for .", "of Chicken ft la Mancelle", "l'uree of .", "Ragout for", "Piccolo Jellies .", "Cream for", "Pies a la Berlin . . . .", "a la Dejeuner", "Puree for", "Poached Chicken Souffles", "Puffs a la Francaise", "Rolls for Soup i\\ la Saxe", "Souffles of Chicken, Cold", "Swans ft la Bosphore", "Nougat Paste for", "ft la Phrygienne .", "Puree for", "Timbals for", "Timbals ft la Belle Eugenie .", "ft la Monica", "Ragout for", "of Fish ft la Saltan", "Puree for .", "Tongues ft la Perigord .", "and Chickens a la d' Orleans", "for Chicken a la Viennoise", "Farce for .", "Tongues for", "in Chaudfroid .", "Toscan Cakes", "Zephyrs of Chicken with Peas", "LIVER, Calf's, en Poupee .", "Farce for Turban of Pigeon", "Mock Foie Gras or, for Sc", "ft la Montreal .", "LOAVES, Potato", "LOBSTER a la Boulevard .", ". 51", "Puree for .", ". 51", "Sauce for .", ". 51", "a la Cannes", ". 51", ". 52", "a la Nantes", "ft la St. Cloud .", "Garnish forMoul", "i for 303", "Ragout for .", "Butter . . . . .", "Cold Cream of, in Ragout", ". 88", "Fillets Hi' Haddock with .", ". 87", "Sauce, Fillets of Plaice wit", "h . 96", "Cutlets ft la Clarence .", ". 88", "Little Bombs of, a la Berlin .", ">r . 262", "Patties ft la Creme", "Ragout foi", ". r>2:;", "Ragout for Fillets of Herein)", ". 47", "Salad a la Metz .", "of, a la Basse .", "ft la Torque .", ". 89", "Garnish for .", ". 90", "Puree for", ". 90", "Sandwiches a la Francaise", "Sauce (Cold) .", ". 26", "Souffle of, ft la Diable .", ". 90", "LTTCINE Sauce .", "LUNCHEON\" Dishes and Currie", "s 264-332", "MACARONI ft la Casino .", "Sauce for", "ft la Milanaise", "for Little Bouches ft la Pays", "anne . 316", "Sweetbread ft l'liuperatri", "ce . 155", "with Tomato Butter", "MACEDOINE for Egg ft la", "Fruits .", "of Fruit for Little Florida", "dings .", "Fruits, Cold", "Salad ....", "Potato Border .", "MACKEREL a la Claudine", ". 91", "Fillets of, a la Commodore", ". 91", "with Parsley Sauce .", ". 91", "Roes in Surprise .", ". 52", "MADEIRA Cake", "MADISON\" Slim Cakes", "MAGENTA Sauce", ". 15", "| MAIDS of Honour", "Custard for", "MALTESE Soup", ". 75", ", MANNHEIM, Little, Breads", "J MARASCHINO and Coffee Gh", "Little Cakes a l'Alexandra", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "MARASCHINO Cream for Bava-", "roise a la Pompadour . . 505", "MARCHPANE of Apricots . . 578", "MARGUERITE Pastry . . . 530", "Cream for . . 530", "MARINADE Sauce .... 15 MARINADED Fillets of Herring a la", "Darmstadt 46", "Fillets of Herring on Brown Bread 308", "on Toast . . 48", "Herrings a la Connaught . . 44", "a la Mexique . . . 306", "a la Ravigote ... 46", "a la Victor . . .549", "Salad of, a la Riga . . .418", "MARMALADE, Apple . . 580", "Pineapple 589", "Transparent Orange . . . 587", "Vegetable Marrow . . . 587", "Syrup for Steeping Marrow . 587", "MARMITE Soup .... 61", "MARQUIS Cakes . . . .560", "MARROW, Cardoons with . . 383", "for Farcing Cucumbers . . . 390", "Omelet 287", "Friantines of, a l'Alsace . . 139", "Sauce for . . 139", "Vegetable, a la Francaise . . 405", "Marmalade .... 587", "Syrup for Steeping Marrow 587", "Pickled 594", "with Fine Herbs . . . 405", "MARSEILLES Sauce . . .15", "MASKING Sauce . .601", "for Quails a la Tosca . 1 BS", "White Farce, for Turban of Chicken", "a la Venitienne .... 170", "MAYONNAISE, Artichoke Bottoms", "Aspic, Blocks of . . . . 599", "Pink and White . . . 599 Border of Vegetables for Supreme", "of Chicken in Blanquette . . 228", "for Little Cases a la Moderne . 309", "Garnishing Sauce .... 600 Mixture for Farcing Tomatoes a", "l'Americaine .... 396", "Potato, Garnishing . . . 600", "Sauce, Lettuce Salad with . . 420", "Tomato 601", "MAZARINE of Salmon a la Riche . 104 MEAT Puree a la Vienne . . .607 for Little Brioches a la Vienne . . . . 332 Quenelles of White, for Garnish- ing Calf's Head, &c. . . . 607 MECKLENBURG Sauce . . .16", "MEDLAR Jelly 499", "Compote for . . . 499", "MELETTI Souffle .... 445", "MELON, Compote of, a la Creme . 508", "Fritters with Pistachios . . 456", "MENTONE Cake . . . .470", "MERINGUE, Fleur with . . .523", "Mixture, Almond .... 614", "for Little Flowers . 570", "MERINGUE Mixture, Chocolate", "for Pastry Artichokes", "a la d'Estrees", "MERINGUES, American .", "Mixture for", "Mushroom .", "MEXICAN Cake", "MILAN Cakes .", "MILK Bread ....", "MINCE Pie a la Francaise .", "MIXTURE, Almond, for Little Bea-", "trice Cakes", "Meringue, for Little", "l!a\\an>ise, for Puddings a la Reine", "Cream, for Souffle of Foie Gras a", "la Montreal ....", "Curry, for Timbal a la Palmeira .", "for Apricot Cakes in Surprise", "Breton Cake ....", "Centre of Mould for Cheese", "Mousse a la Naples", "Chartreuse of Fish a la", "Havraise ....", "Delmonico Cake", "filling Tomatoes a la Mentone .", "inside Mould for Salmon", "Mousse a la Dagmar .", "Lilly Pudding ....", "Little Neva Balls", "Meringues a l'Americaine .", "Lemon, for Little Nicolo Puddings", "Mayonnaise, for Farcing Tomatoes", "a l'Americaine ....", "Meringue, Almond", "for Pastry Artichokes a la", "Mousse for Bomb of Crab a la", "Belle Helene", "Salmon a la Nantaise", "Oyster Souffle", "Souffle, for Fleur with Pistachio .", "Whiting in Surprise", "MOCK Foie Gras, or Liver Farce, for", "Souffle a la Montreal .", "Pate de Foie Gras ....", "MOKA Cake", "MOKAS, Little", "Almonds for .", "MOLTKE Sauce ....", "MONICO Sauce", "MONTANSIER Sauce", "MONTE Carlo Jelly ....", "MONTMORENCY Pudding .", "MOSAIC Jelly", "Custard for", "MOTTLED Glace for Little Flowers .", "MOUNTED Sole ....", "Sauce for", "MOUSSE Mixture for Bomb of Crab", "a la Belle Helene", "of Foie Gras a la Rossini", "Salmon, a la Dagmar .", "Mixture for", "OF EXTRA RECIPES— INDEX", "MOUSSE, Salmon, a la Dagmar—", "Puree for", "Salad for", ". 30", "MOUSSELINE Sauce, Cold (Savoury", ") 32", ". 26", "Green .", ". 17", "Hot (Sweet)", "Oyster .", "Braised Turkey", "Pudding ....", "MOUSSES, Little Cheese, a la Naples", "Mixture for", "Puree for .", "of Chicken", "Partridge a la Ma", "Salmon a la Nan", "Mixture for", "Sauce for", "MOVILLE Sauce", ". 17", "MULLET, lied, a la Franyaise .", ";'i la Parisienne .", ". 92", "Sauce for .", "MULLIGATAWNY, Thick, Soap", "MUSCATELS, Devilled .", ". 52", "t<> 1'repare Baking-tins for .", "MUSHROOM Meringues .", "Puree for Kidneys it la Louisville", "Oysters with", "Sauce, Brown", "Roast Pheasant and .", "MUSHROOMS a la Marquise .", "Artichoke Bottom;-", "a la Vanderbilt .", "and Bacon for Fritot of Crayfisl", "a la Cleveland .", "Omelet with", "Ragout for", "for Coquilles a la Mondaine .", "Garnishing", "in Fritot", "MUTTON Cutlets a l'Alexandra", "Rice for .", "a l'Anoienne .", "Spanish Onions", "k la Barigoule", "a la Camerani", "a l'Ecossaise .", "Sauce for .", "a la Lucine .", "a la Maintenon", "a la Montpensier .", "a la Sullivan .", "a la Viennoise", "in Timbal a la Franyaise", "Pur6e for", "Salad for", "Epigrams of, it la Coblentz .", "Kabobs a la Raipore", "Leg of, & la Bourguignotte .", "Neck of, a la Clarence .", "MUTTON, Neck of, a la Clarence —", "Artichoke Bottoms for 358", "Timbal for . . . 357", "Noisettes of, it la Parisienne . . 150", "Reform Cutlets of, it la Franyaise . 145", "Rissoles of 521", "Round of, a la Nesle . . . 356", "NABOB Sauce 18", "NAPIER Sauce 19", "NAPOLEON Sauce .... 19 NAVARINE, Coupole . . .480 NEAPOLITAN Cake . . . 473", "Garnish fill", "Jellies, Little .... 496 (nam for . . . 496 NECK of Lamb a l'Anvers . . 359", "a la Duclair . . 359 Garnish for . 359 with Cucumber and Arti- choke Bottoms . . 358 of Mutton a la Clarence . . 357 Artichoke Bottoms for 358 Timbal for . . . 357", "NERAC Terrine 275", "NESLE Sauce 19", "NEVA Balls, Little . . . .467", "Mixture for ... 467", "Puree for .... I(i7", "Cakes, Little .... 562", "NEVILLE Cake . . . .562", "NEW Carrots a la Franyaise . 384", "Paste Cases for . 384", "Potatoes a la Creme . . . 403", "Cream for . . 403", "NICOLO Puddings, Little . . .440 Mixture for . Ill) NIOKES a la Romaine . . . 330 Sauce for . . .331 NOISETTES of Mutton a la Paris- ienne 150", "NORWAY Cake . . . .491", "NOUGAT in Cases .... 579", "Little, Baskets, a la Duchesse . 484", "alaDurer . . 487", "Paste for Little Swans it la Bos-", "NOUILLES, Braised Chicken and . 341", "NUTS, Gingerbread .... 569", "Pistachio, Eggs with . . . 442", "OkRA Salad 421", "OLIVE-Coloured Aspic . . . 599", "Potatoes 402", "OLIVES a la Belle Eugenie . . 53", "it la Reine .... 53", "for Chicken it la Renaissance . . 230", "Sauted Rabbit d, la Paysanne with 196", "OMELET it la Baltique . . .285", "a la Provence . . . 288", "Puree for inside . . 288", "Souffle, a la Franyaise . . 444 Strawberry . . . .444", "MRS. A. B. MARSHALL'S LARGER COOKERY BOOK", "OMELET, Strawberry, Compote for .", "with Apricot Jam ....", "Crayfish a l'Armenienne", "Sauce for .", "French Beans", "Marrow ....", "Mushrooms and Bacon .", "Ragout for", "Oysters a la Cannes", "Ragout for", "a la Catalan", "Sauce for .", "Parmesan ....", "Tomato Butter", "ONION, Potato and, Pie . .", "ONION'S, Button, for Garnishing", "Curried Prawns and", "Fried, for Country Captain .", "Spanish, Braised, a la Julienne", "for Cutlets a l'Ancienne .", "with Sheep's Kidneys", "ORANGE Glace for Cakes, &c. .", "Marmalade, Transparent", "Iced, and Rice Cream Souffle .", "OX-HEART a la Francaise", "OX-TONGUE a la Destaing", "Sauce for", "a la Xerxes .", "Boiled, a la Dorna .", "Ragout for .", "Farced Chicken with", "Slices of, a la Nazaire", "au Gratin .", "OYSTER Mousseline Sauce", "Braised Turkey", "Poached, Souffle ....", "Rissoles a la Grand Hotel", "Souffle Mixture ....", "OYSTERS*al'Americaine .", "a la Bonne Bouche .", "Pur6e for .", "a la Cannes, Omelet with", "Ragout for", "a la Catalan, Omelet with", "Sauce for .", "a la Dumas", "Sauce for .", "Croutons with ....", "Cutlets of, a la Creme .", "Sauce for", "Fritot of, with Fine Herbs .", "Grilled, a la Virginie .", "Haddock with . . . .", "Sauce for", "in Curry a la Zola", "Kidneys with, a l'Americaine", "Sauce for .", "Little Bombs of, a la Versailles .", "Pur§e for", "Creams of, a la Sieges", "Sauce for .", "with Puree of Mushrooms .", "APER a 1' An vers, Fillets of Salmon", "PARPAIT Pudding ....", "PARISIAN Salad, Strawberry .", "PARMESAN, Omelet with", "PARSLEY Sauce, Fillets of Mackerel", "PARTRIDGE, Cabbage and, Soup .", "Little Creams of, a la Monza", "Pur6e for .", "Sauce for .", "Mousses of, a la Magenta . .", "PARTRIDGES a l'Andalouse .", "a la Wellington", "Roast, and Egg Sauce .", "PASTE, Almond, for Acorns", "Anchovy Devil ....", "Case for Carrots a la Rosina .", "Cases for Carrots a la Francaise .", "for Egg a la Mille Fruits", "Fleur of Apples and Almonds", "a la Vienne ....", "Nougat for Little Swans a la Bos-", "Short, for Little Beatrice Cakes .", "PASTRY Artichokes a la d'Estrees .", "Mixture for .", "Syrup for", "Cheese, a la Strohl", "Little, Straws a la Verdun .", "Pur6e for", "Marguerite", "Chestnut Cream for", "Portuguese", "with Preserve ....", "PATfi de Foie Gras, Mock", "PATTIES, Little, a la Montrose", "Gravy for", "Ragout for", "Cheese ....", "a la Torento .", "Pur6e for .", "Chicken a la Mancelle", "Puree for .", "Ragout for", "Lobster a la Creme", "Ragout for", "PATJPIETTES, Eel, a la Francaise .", "PEA Soup, Green ....", "PEACHES, Bottled ....", "Syrup for .", "Chartreuse of, a la Royale .", "PEARS a la Victoria ....", "Compote of", "PEAS a l'Alexandra ....", "a la Paysanne ....", "i\\ la Venitienne", "Puree for ....", "Asparagus, for Garnishing Soups", "Crepinettes of Duck with", "Cucumber, for Soup, &c.", "Cutlets of, a la Comte de Paris", "Little Zephyrs of Chicken with .", "PERCH a la Belenne ....", "OF EXTRA. RECIPES— INDEX", "PEBCH a la Gardiane", "a, la Koyale .", "Sauce for", "Garnish for", "with Court Bouillon", "PHEASANT a la Garfield .", "a la Montansier .", "Farce for", "a la Viennet .", "Beignets of, a la Dominique .", "Puree for .", "Braised, with Cabbage .", "Cabbage blanched for", "Cream of, with Truffles", "Sauce for", "Pie a la Francaise .", "Gravy for filling", "Boast, a la Connaught .", "and Mushroom Sauce", "Supreme of, a la St. Catherine", "a la St. Hubert .", "Quenelles for", "Ti