INDEX

A

ABRICOT, 10.1

Glaçage à l’

AGNEAU ET MOUTON, 7.1

Gigot ou Epaule d’

à l’Anglaise, 7.1

Braisé aux Haricots, 7.1

en Chevreuil, 7.1

Farci, 7.1

à la Moutarde, 7.1

Rôti, 7.1

Moussaka

Navarin Printanier

Pilaf à la Catalane

AHEAD-OF-TIME COOKING: Symbol (*) in Recipes

AÏGO BOUÏDO, 1.1

ALMOND (s)

General Information

to Blanch, 10.1

to Caramelize, 10.1

Extract of, 10.1

to Pulverize, 10.1

to Toast, 10.1

Weight Equivalents, 10.1

Butter, Orange Flavoring

Cake

with Chocolate Flavoring, 10.1

with Orange Flavoring, 10.1

Caramelized see Index:

Pralin

Custard Filling

with Crêpes, 10.1

with Pear Tart, 10.1

with Savarins, 10.1

Dessert Creams

Bavarian, 10.1

Custard, Chocolate Flavor, 10.1

Malakoffs

with Chocolate, 10.1

with Raspberries, 10.1

with Strawberries, 10.1

Plombières (Custard)

in Soufflé, 10.1, 10.2, 10.3

Tart, Lemon Flavoring

ALUMINUM POTS, PANS, etc., fm2.1

AMUSE-GUEULE AU ROQUEFORT, 4.1

ANCHOVY(IES)

Butter

Gratin with Potatoes

and Onions, 4.1

and Spinach, 8.1

and Tomatoes, 8.1

Quiche with Tomatoes

in Salad Niçoise

Sauce

for Beef Stew, 7.1

Stuffing with Salmon (Lamb)

Tart with Onions

ANGELICA see Glacéed Fruit, fm4.1

ANGLAISE, CRÈME, 10.1

APPETIZERS, 4.1

General Information

Bread Rounds and Cases, 4.1

Spreads and Fillings for, 4.1

Tartlet Shells for, 4.1

Camembert Biscuits

Cheese

Puffs, 4.1

Wafers, 4.1

Potato Cheese Sticks

Roquefort Cheese

Balls, 4.1

Biscuits, 4.1

Spinach and Cheese Canapés

Turnovers

APPLE(s)

General Information

Weight Equivalents, fm5.1

Aspic of

Braised with Orange Sauce

Stuffing with Sausage (Duck)

Tart

with Custard, 10.1

Upside-down, 10.1

APPLESAUCE CARAMEL MOLD, 10.1

APRICOT(S)

General Information

Glaze, 10.1

for Cakes, 10.1

to Poach, 10.1

Preserves of, Strained, 10.1

Bavarian Cream

Tart, 10.1; see also Variations, 10.2, 10.3

ARROSER (to Baste), fm3.1

ARROWROOT THICKENING

for Brown Sauce

for Orange Sauce (Duck)

ARTICHAUTS, 8.1

Braisés à la Provençale

au Naturel

Printanier

ARTICHAUTS, FONDS DE, 8.1

Quartiers de, au Beurre

ARTICHOKE(S), 8.1

General Information, 8.1

to Eat, 8.1

Preparation of, 8.1

Sauces for, 8.1

to Serve, 8.1

Boiled

Braised

ARTICHOKE HEARTS OR BOTTOMS, 8.1

General Information, 8.1

Preparation of, 8.1

Master Recipes

Preliminary Cooking, 8.1

Frozen, 8.1

Buttered

Quartered, 8.1

Whole, 8.1

with Carrots and Mushrooms

Cold

à la Grecque, 9.1

Creamed

with Diced Vegetables

and Eggs

Baked see Suggestions, 3.1

Poached, 3.1; see also Other Ideas, 3.2

ASPERGES, 8.1

ASPARAGUS, 8.1

General Information, 8.1

Peeling and Tying of, 8.1

Sauces for, 8.1

Master Recipes

Boiled, 8.1

Frozen, 8.1

Cold

Custard Mold

Timbales see Variations, 4.1

Tips

with Eggs see Suggestions, 3.1

ASPICS AND MOLDS

General Information, 9.1

Decorative Elements for, 9.1

Jellied Stocks for, 2.1

to Line a Mold with Aspic, 9.1

for Pâtés and Terrines, 9.1

Sauce Chaud-froid for, 9.1, 9.2

to Unmold an Aspic, 9.1

Apple Aspic

Aspic de Pommes

Boeuf Mode en Gelée

Braised Beef in Aspic

Chicken

Breasts in Chaud-froid, 9.1

Livers in Aspic, 9.1

in Tarragon Aspic, 9.1

Crab

in Aspic, 9.1

in Chaud-froid, 9.1

Crabe

en Aspic, 9.1

en Chaud-froid, 9.1

Crevettes en Aspic

Eggs in Aspic

Foies de Volaille en Aspic

Fowl in Lemon Jelly

Homard

en Aspic, 9.1

en Chaud-froid, 9.1

Lobster

in Aspic, 9.1

in Chaud-froid, 9.1

Mousses

Oeufs en Gelée

Poulet en Gelée a l’Estragon

Shrimp in Aspic

Suprêmes de Volaille en

Chaud-froid, 9.1

Volailles en Escabèche

AUBERGINES

Farcies Duxelles

à la Grecque

B

BABAS, 10.1

General Information, 10.1

Baking of, 10.1

Mold for, 10.1

Paste for, 10.1

Syrup for, 10.1

aux Fruits

au Rhum

Rum

with Berries, 10.1

BACON

General Information, fm4.1

Blanching of, fm4.1

Weight Equivalents, fm5.1

BAKING DISHES, fm2.1

BANANA TART see Variations, 10.1

BARDE DE LARD see Pork Fat, 9.1

BASTE, TO (Definition of), fm3.1

BATTER

for Dessert Crêpes

for Entrée Crêpes

BATTERIE DE CUISINE, fm2.1

BAVARIAN CREAMS, 10.1

Strawberry or Raspberry

BAVAROIS, 10.1

BAY LEAVES (American, French), fm4.1

BEANS

Dry White

General Information

to Boil, 7.1

to Pressure Cook, 7.1

Baked (Cassoulet), 7.1

with Lamb, 7.1; see also Variations, 7.2

Green or String

General Information, 8.1

Master Recipes

Blanching (Precooking), 8.1

Frozen, 8.1

Buttered, 8.1

Cold, 8.1

in Salad Niçoise, 9.1

Creamed, 8.1

Gratinéed with Cheese, 8.1

with Tomatoes, 8.1

Wax or Yellow Pod

Braised, 8.1

Frozen, 8.1

BÉARNAISE SAUCE, 2.1; see also Index: Sauce Béarnaise

BEATING

Definition of

of Egg Whites

of Egg Yolks and Sugar

of Sugar and Butter

BEATER see Index: Electric Beater

BÉCHAMEL SAUCE, 2.1

BEEF, 7.1

General Information, 7.1

Cuts for

Boiling, 7.1

Braising, 7.1

Filet Steaks, 7.1

Hamburger, 7.1

Steaks, 7.1, 7.2

Stews, 7.1

Grades of, 7.1

Marinades for

Braised Beef, 7.1

Filet, 7.1

Stews, 7.1

Vegetables and Wines for

Boiled Beef, 7.1

Braised Beef, 7.1

Steaks, 7.1

Boiled Beef

Bottom Round

Boiled, 7.1

Braised, 7.1

in Stews, 7.1

Brains, 7.1, 7.2;

see also Index: Brains

Braised Beef

General Information, 7.1

Master Recipe, 7.1

Cold, in Aspic, 9.1

Minced, in Beef Shell, 7.1

in Salad, 9.1

see also Index: Beef, Filet of; Beef, Stews

Brisket, Boiled

Casseroles see Index:

Beef, Stews

Chuck Pot Roast

Boiled, 7.1

Braised, 7.1

in Stews, 7.1

Cold

in Aspic (Boeuf Mode), 9.1

Casserole, 7.1, 7.2

in Salad, 9.1

Eye of Round, Braised

Filet of, 7.1; illus., 7.2

General Information, 7.1

Braised and Stuffed, 7.1

Sautés of, 7.1

Filet Steaks (Tournedos), 7.1; illus., 7.2

General Information, 7.1

Preparation of, 7.1

Master Recipe, 7.1

with Artichoke Hearts and Béarnaise Sauce, 7.1

and Foie Gras, 7.1

Fricassees see Index:

Beef, Stews

Ground (Hamburgers)

General Information, 7.1

Master Recipe, 7.1

Sauces and Variations, 7.1

Knuckle see Index: Beef, Sirloin Tip

Marrow

Preparation of, fm4.1

Sauces with, 7.1, 7.2

Pot Roast (Braised Beef)

Rolls of, Stuffed

Rump Pot Roast

Boiled, 7.1

Braised, 7.1

in Stews, 7.1

Sautés (Beef Filet)

with Cream and Mushrooms, 7.1

with Red Wine Sauce, 7.1

with Tomatoes and Herbs 7.1

Shell of Braised Beef

Sirloin Tip or Knuckle

Boiled, 7.1

Braised, 7.1

in Stews, 7.1

Steaks (Pan-broiled)

General Information, 7.1

Amount to Buy, 7.1

Preparation of, 7.1

Master Recipe, 7.1

Pepper Steak, 7.1

Sauces and Butters for, 7.1

see also Index: Beef, Filet Steaks

Stews

General Information, 7.1

Timing of, 7.1

with Onions and Beer, 7.1

in Red Wine (Bourguignon), 7.1

with Rice and Tomatoes, 7.1

Stuffed Beef Rolls, 7.1

with Vegetables (Daubes), 7.1, 7.2

see also Index: Beef, Sautés

Stock

Stroganoff (Beef Sauté)

Top Round

Braised, 7.1

in Stews, 7.1

BEER IN BEEF AND ONION STEW, 7.1

BEET AND RICE SALAD, 9.1

BEURRE(S)

Manié, 2.1, 2.2, 6.1

BIFTECK, 7.1, 7.2

BISCUIT

au Beurre

à la Cuiller

BISCUITS, CHEESE, 4.1

BITOKES À LA RUSSE, 7.1

BLACK BUTTER SAUCE, 2.1

BLACKBERRY FLAN, 10.1

BLANC, for Artichoke Bottoms, 8.1

BLANCH, TO

General Information, fm3.1

Bacon

Brains and Sweetbreads

Green Vegetables

General Information, 8.1

Brussels Sprouts, 8.1

Green Beans, 8.1

Spinach, 8.1

Turnips

BLANCHIR (to Blanch), fm3.1

BLANQUETTE

d’Agneau

de Veau

BLEND, TO (Definition of), fm3.1

BLENDER see Index: Electric Blender

BLUEBERRY(IES)

BOEUF, 7.1

Bitoks à la Russe, 7.1

à la Lyonnaise, 7.1

Bifteck Sauté

Béarnaise, 7.1

Bercy, 7.1

au Beurre, 7.1

à la Bordelaise, 7.1

Marchand de Vins, 7.1

Steak au Poivre, 7.1

Bouilli

Pot au Feu, 7.1

Potée Normande, 7.1

Bourguignon

Braisé

à la Cuillère, 7.1

Carbonnades à la Flamande

à la Catalane

Daube de

à la Provençale, 7.1

Estouffade de

Filet de, Prince Albert

en Gelée, 9.1

Salade de, à la Parisienne

Sauté de

à la Bourguignonne, 7.1

à la Parisienne, 7.1

à la Provençale, 7.1

Terrine de

Tournedos de

aux Champignons, 7.1

Chasseur, 7.1

Henri IV, 7.1

Rossini, 7.1

BOIL, TO (Definition of), fm3.1

BONING OF

Chicken Breasts

Duck or Fowl

Leg of Lamb

BOUCHÉES PARMENTIER AU FROMAGE, 4.1

BOUILLABAISSE, 1.1

Fish for

BOUILLI (for Soufflés), 10.1, 10.2

BOUILLIR (to Boil), fm3.1

BOUILLON see Index: Stocks

BOUQUET GARNI, fm4.1

BRAINS (Calf, Lamb, etc.), 7.1, 7.2

General Information, 7.1, 7.2

Blanching of, 7.1

Soaking and Peeling, 7.1

Sautéed

Brown Butter Sauce, 7.1

Other Sauces for, 7.1

Soufflé, 4.1; see also Variations, 4.2

BRAISE, TO (Definition of), fm3.1

BRAISER (to Braise), fm3.1

BRANDY

for Cooking

Sauce for Pepper Steak

BREAD

Cases, Preparation of

Crumb(s)

Electric Blender for Making of see Chicken, 6.1

and Mustard Coating for

Chicken, 6.1

Hot-house Lamb, 7.1

Liver, 7.1

Weight Equivalents, fm5.1

Hard-toasted (Croûtes)

Rounds (Canapés)

BREASTS OF CHICKEN see Index: Chicken, Breasts

BRITISH

Measures

Oven Temperatures

BROCCOLI, 8.1

BROWN

Butter Sauce; see also Index: Sauce, Butter

Sauce; see also Index: Sauce, Brown

Stock

BRUSSELS SPROUTS, 8.1

General Information, 8.1

Master Recipes

Blanching of (Precooking), 8.1

Frozen, 8.1

Braised

in Butter, 8.1

with Chestnuts, 8.1

Gratinéed with Cheese Sauce

BUTTER

General Information

American and French, fm4.1

Clarified, fm4.1

Creaming of, 2.1

Heating of (Foam), fm4.1

for Sauce Enrichments, 2.1

and Sugar (Creaming of), 10.1

Unsalted or Sweet, fm4.1

Weights and Measures, fm5.1

Creams (Cake Filling)

and Flour

Paste (Sauce Thickener), 2.1, 2.2, 6.1

Roux (Sauce Thickener)

for Brown Sauces, 2.1

for White Sauces, 2.1

Sauces see Index: Sauce, Butter

BUTTER(S) (Cold Flavored), 2.1

General Information, 2.1

Anchovy

Egg Yolk

Garlic

and Herbs (Snail Butter), 2.1

on Broiled Mushrooms, 8.1

on Mussels, 5.1

for Hamburgers

Herb (Tarragon, etc.)

on Shirred Eggs, 3.1

for Liver

Mustard

Orange (for Crêpes)

and Almond, 10.1

Shallot

and Red Wine, 2.1

and White Wine, 2.1

Shellfish

for Steaks

C

CABBAGE

with Roast Pork

Soup

Weight Equivalents

CABBAGE, RED

Master Recipe (Braised), 8.1

with Chestnuts, 8.1

with Duck, 6.1

with Pork, 7.1

Chops see Variations, 7.1

CABINET PUDDING, 10.1

CAKE FILLINGS AND FROSTINGS

General Information, 10.1

Amounts Needed, 10.1

Illustrated Directions, 10.1

Storage and Leftovers, 10.1

Apricot Glaze

to Use, 10.1

Butter Creams (Chocolate, Kirsch, Rum, etc.)

Chocolate Icing

Lemon

Butter-cream Icing, 10.1

Butter Filling, 10.1

Orange

Butter-cream Icing, 10.1

Butter Filling, 10.1

CAKE PAN for Tart Shells, 4.1

CAKE(S), 10.1

General Information, 10.1

Pans, Preparation of, 10.1

Storage of, 10.1

Unmolding of, 10.1

Butter Spongecake

Chocolate

and Almond Cake, 10.1

Spongecake, 10.1

Orange

and Almond Spongecake, 10.1

Spongecake, 10.1

CALF’S

Brains, 7.1, 7.2; see also Index: Brains

Feet for Jellied Stocks

Liver

CAMEMBERT see Index:

Cheese

CANAPÉS

Liver, for Roast Birds

Preparation of

Spinach and Cheese

CANARD ET CANETON, 6.1

à la Badoise

Braisé

avec Choucroute, 6.1

aux Choux Rouges, 6.1

aux Marrons, 6.1

à l’Alsacienne, 6.1

CANDIED FRUITS, fm4.1

CANETON see Index: Canard

CANNED GOODS see Index: Peas, Canned; Stock, Canned; etc.

CAPER SAUCE, 2.1; see also Brown Butter Sauce, 2.2

CAPON, CAPONETTE (described), 6.1

Casserole Roasted

CARAMEL, 10.1

Almond Cream (Plombières)

Coloring for Orange Sauce

Custards

to Line a Mold with

Syrup

CARAMELIZED ALMONDS, 10.1

CARBONNADES À LA FLAMANDE, 7.1

CAROTTES, 8.1

CARROTS, 8.1

General Information, 8.1

Cutting and Slicing, fm7.1

Weight Equivalents, fm5.1

Master Recipe (Braised), 8.1

with Artichoke Hearts

Creamed

with Onions and Garlic, 8.1

Glazed

with Herbs

Vichy

CASSEROLE DISHES, Suggestions for

Braised

Beef, 7.1

Lamb, 7.1

Red Cabbage, 8.1

Sauerkraut, 8.1

Cassoulet

Chicken Fricassees

Eggplant

and Lamb Mold, 7.1

and Tomato Casserole, 8.1

Gratins

Potato and Spinach, 8.1

Pipérade

Quiches

Scalloped Potatoes

Stews

Beef, 7.1

Lamb, 7.1

Pork, 7.1

Veal, 7.1

Sweetbreads au Gratin

Turnip and Bacon Casserole

Veal Gratinéed

CASSEROLE ROASTING see Index: Chicken; Veal etc.

CASSEROLES see Pots and Pans, fm2.1

CASSOULET, 7.1

CAULIFLOWER, 8.1

General Information, 8.1

Molding of (Re-forming), 8.1

Preparation of, 8.1

Sauces for, 8.1

Master Recipe (Blanching: Precooking), 8.1

Custard Mold

au Gratin with Cheese

and Tomatoes, 8.1

Purée with Watercress

CÉLERI

CÉLERI-RAVE

CELERIAC see Index: Celery Root

CELERY

General Information (Weight Equivalents), fm5.1

Braised

Cold

à la Grecque, 9.1

Root

Braised, 8.1

Cold, Mustard Sauce, 9.1

CENTIGRADE — FAHRENHEIT CONVERSIONS, fm6.1

CERVELLES, 7.1, 7.2

CHAFING DISH FOR

Kidneys, 7.1, 7.2

CHAMPAGNES, Types to Serve, fm8.1

CHAMPIGNONS, 8.1

au Beurre, 8.1

à la Bordelaise, 8.1

à la Crème, 8.1

Sauce Madère, 8.1

CHANTILLY (Whipped Cream), 10.1

CHARLOTTE MOLD, illus., 4.1

CHARLOTTE(S)

Basque

Chantilly

aux Fraises, 10.1

aux Framboises, 10.1

Malakoff

au Chocolat, 10.1

aux Fraises

aux Framboises

aux Pommes

CHÂTEAUBRIAND, 7.1

CHAUD-FROID see Index: Sauce Chaud-froid

CHAUSSONS AU ROQUEFORT, 4.1

CHEESE

General Information, fm4.1

Graters for, fm2.1

Weight Equivalents, fm5.1

Biscuits or Wafers

Camembert

Biscuits, 4.1

Quiche, 4.1

Cream Cheese

and Mushroom Filling (Crêpes), 4.1

Tart for Dessert, 10.1, 10.2

Fillings

for Appetizers, 4.1

for Crêpes, 4.1

Parmesan Coating for Chicken Breasts

Puffs

Quiches

Roquefort

Biscuits, 4.1

Cheese Balls, 4.1

Quiche, 4.1

Turnovers, 4.1

Sauce

Mornay, 2.1

with Wine and Garlic, 3.1

Soufflé

Classic, 4.1

Egg Whites (no Yolks), 4.1

Unmolded, 4.1

Sticks

Swiss (Gruyère, etc.)

Filling for Appetizers, 4.1

Quiche, 4.1

Sauce, 2.1

Soufflé, 4.1, 4.2, 4.3

Wafers, 4.1

CHERRIES

with Duck

Poached in Wine

CHERRY

Filling for Savarins

Flans, 10.1, 10.2, 10.3

Tart, Flambée

CHESTNUT(S), 8.1

General Information, 8.1

Amount to buy, 8.1

Peeling of, 8.1

Serving Suggestions, 8.1

Braised

with Brussels Sprouts, 8.1

with Red Cabbage, 8.1

Purée of

and Sausage Stuffing (Goose)

CHICKEN, 6.1

General Information, 6.1

to Bone

Chicken Breasts, 6.1

Whole Chicken, 9.1

Defrosting of, 6.1

Disjointing of, 6.1

Preparation of, 6.1

Stock

Brown, 6.1

White, 6.1

Stuffings for

Herb and Giblet, 6.1

Mushroom, 6.1

Timetable for Roasting, 6.1

to Truss, 6.1

Types of (American and French), 6.1

Vegetables and Wines for, 6.1

Boiled in Pot au Feu

Breast of Chicken

General Information, 6.1

Preparation of, 6.1

Cold in Chaud-froid

Poached in Butter

with Cream Sauce, 6.1

with Diced Vegetables, 6.1

with Mushrooms, 6.1

with Paprika, 6.1

Sautéed in Butter, 6.1

Cheese Coating for, 6.1

Sauces for

Brown Butter, 6.1

Deglazing, 6.1

Truffle, 6.1

Broiled with Mustard

Casserole Roast

with Tarragon, 6.1

with Vegetables, 6.1

Cold

in Lemon Jelly, 9.1

List of, 9.1

in Tarragon Aspic, 9.1

Coq au Vin

Filling for Appetizers

Fricassees

General Information, 6.1

Chicken Types, 6.1

Timing, 6.1

Master Recipe (Wine Sauce), 6.1

with Curry, 6.1

Fondue with Cream, 6.1

with Paprika, 6.1

in Red Wine, 6.1

with Tarragon, 6.1

Leftover

in Cream Filling, 4.1

Gratin of, 4.1

Liver see Index: Liver, Chicken

Mousse of

Quenelles of

Roast

Master Recipes

Oven Roasting, 6.1

Spit Roasting, 6.1

Basted with Cream, 6.1

with Port Wine and Mushrooms, 6.1

with Stuffings, 6.1, 6.2

Sautéed

General Information, 6.1

Master Recipe, 6.1

Sauces for

Cream, 6.1

Deglazing, 6.1

Herbal Garlic, 6.1

Tomato and Mushroom, 6.1

Soufflé see Variations, 4.1, 4.2

Squab Chicken (Roasted)

Stew see Fricassees, 6.1

Pot au Feu, 7.1

Tarragon

in Aspic, 9.1

Casserole Roast, 6.1

Fricassee, 6.1

Timbales see Variations, 4.1

CHOCOLATE

General Information

Drops, 10.1

to Melt, 10.1

Cake

with Almonds, 10.1

Filling (Butter-cream), 10.1

Icing, 10.1

Creams (Desserts)

Bavarian (Custard), 10.1

Custard with Almonds, 10.1

Malakoff (with Almonds)

Plombières (Custard), 10.1

Mousse

Soufflé

CHOPPING, illus., fm7.1

CHOU ROUGE À LA LIMOUSINE, 8.1

CHOUCROUTE BRAISÉE, 8.1

CHOU-FLEUR, 8.1

CHOUX

Blanchis, 8.1

à la Crème, 8.1

Etuvés

au Beurre, 8.1

à la Crème, 8.1

aux Marrons, 8.1

à la Milanaise, 8.1

à la Mornay, 8.1

Timbale de, 8.1

CHOUX (Puff Shells), 4.1

CIVET DE MOUTON, 7.1

CLAFOUTI(S), 10.1

aux Poires, 10.1, 10.2

aux Pommes

aux Pruneaux

CLAM

Filling for Appetizers

Juice for Fish Soups

Juice for Fish Stock

CLARIFIED BUTTER, fm4.1

CLARIFICATION OF MEAT STOCKS, 2.1

COAT A SPOON (Definition of), fm3.1

COCK, 6.1

COCKTAIL APPETIZERS see Index: Appetizers

COFFEE

Icing (Butter Creams)

Soufflé

COGNAC, for Cooking, fm8.1

COLD

Buffet

Dishes, List of

COLIN see Index: Fish, Cod

COMPOTE OF PEACHES, 10.1

CONCOMBRES, 8.1

au Beurre

aux Champignons, à la Crème

CONFIT D’OIE see Index: Goose, Preserved

CONGRE see Index: Fish, Eel

CONSOMMÉ

Clarification of Stock for, III; see also Index: Stock, Canned

CONTRE FILET, 7.1

CONVERSION FORMULAS see Index: Tables of Equivalents

COOKIES, SUGAR, 10.1

COOKING AHEAD OF TIME: Symbol (*) in Recipes

COPPER POTS, fm2.1

COQ AU VIN, 6.1

COQUELETS SUR CANAPÉS, 6.1

COQUILLES ST. JACQUES

à la Parisienne

à la Provençale

CORNISH GAME HEN, 6.1, 9.1

CORNSTARCH THICKENING FOR BROWN SAUCE, 2.1

COURT BOUILLON FOR VEGETABLES, 9.1

COVERED ROASTING see Index: Veal, Casserole Roast; Chicken, Casserole Roast; etc.

CRAB

Soufflé, 4.1; see also Variations, 4.2

Timbales see Variations, 4.1

CRABE

en Aspic

en Chaud-froid

CRACKLINGS, GOOSE, 6.1

CRAWFISH, CRAYFISH see Index: Ecrevisse

CREAM

General Information, fm4.1

Cheese

Enrichment (White Sauces)

Fillings see Index: Fillings, Cream

French

Discussion of, fm4.1

Duplication of, fm4.1

to Whip, 10.1

Lightly Beaten

Puff Paste

Sauce; see also Index: Sauce, Cream

Sour

Discussion of, fm4.1

to Make, fm4.1

to Whip

CREAMING BUTTER, 2.1

CREAMS (Dessert)

Bavarian Creams

Custards; see also Index: Custards

CRÈME, fm4.1

for Cake Fillings, 10.1

au Beurre

à l’Anglaise, 10.1

au Citron, 10.1

Ménagère, 10.1

à l’Orange, 10.1

au Sucre Cuit, 10.1

with Fruit Tarts, 10.1

Plombières

à l’Ananas, 10.1

au Chocolat, 10.1

aux Fruits, 10.1

Pralinée, 10.1

Renversée au Caramel

Saint-Honoré

Sainte-Anne au Caramel

CRÈMES

Frites

et Mousses

CRÊPES (Dessert), 10.1

General Information

Batters for, 10.1

Cooking of, 10.1

Fillings for, 10.1

with Almond

Butter, 10.1

Cream, 10.1

Fines Sucrées

Fourrées

et Flambées

Frangipane

Gâteau de, à la Normande

à la Levure

Mound of, with Apples

CRÊPES (Entrée), 4.1

General Information

Batter for, 4.1

Cooking of, 4.1

Pans for, 4.1

CREVETTES EN ASPIC, 9.1

CROMESQUIS, 4.1

CROQUETTES, 4.1

CROÛTES

Bread Cases

for Soup

CROÛTONS, 4.1

CRUSTACÉES, MOUSSELINE DE, 9.1

CUCUMBERS, 8.1

General Information, 8.1

CUP CUSTARDS, 10.1

CUP-DECILITER EQUIVALENTS, fm5.1

CURRANT GLAZE, 10.1

CURRIED CHICKEN, 6.1

CURRY SAUCE, 2.1, 2.2; see also Index: Sauce, Curry

CUSTARD(S)

Desserts

Almond with Chocolate, 10.1

Applesauce Caramel Mold, 10.1

Bavarian Creams, 10.1

Caramel

and Almond Plombières, 10.1

Unmolded Custard, 10.1

Chocolate Plombières, 10.1

Fillings for Desserts

Almond Cream, 10.1

Crème Pâtissière, 10.1

with Egg Whites, 10.1

for Savarins, 10.1

with Glacéed Fruit, 10.1

Pineapple

Mold, 10.1

Plombières, 10.1

Raspberry Plombières, 10.1

Strawberry Plombières, 10.1

Tart

with Apples, 10.1

Fillings for, 10.1

with Pears, 10.1

Entrée Molds

Asparagus, 8.1

Brussels Sprouts, 8.1

Cauliflower, 8.1

Spinach, 8.1

Timbales, 4.1

Sauce, Crème Anglaise

CUTS, MEAT

see Index: Beef Cuts; Veal Cuts; etc.

Booklet on

French see Text Listings under Beef Stews; Veal Scallops; etc.

CUTTING METHODS

Vegetables

Mushrooms

D

DAUBE

de Boeuf, 7.1, 7.2

de Mouton

DECILITER-CUP EQUIVALENTS, fm5.1

DEFINITIONS, LIST OF, fm3.1

DÉGLACER (to Deglaze), fm3.1

DEGLAZE, TO (Definition of), fm3.1

DEGLAZING SAUCE see Index: Sauce, Brown Deglazing

DÉGRAISSER (to Degrease), fm3.1

DEGREASE, TO (Directions for), fm3.1

DEMI-GLACE SAUCE, 2.1

DÉS, COUPER EN (to Dice), fm3.1

DESSERT(S), 10.1

Cold

Apple (s)

Aspic, 10.1

Braised, 10.1

Charlotte, 10.1

Gratin, 10.1

Applesauce Caramel Mold, 10.1

Bavarian Creams

Caramel

and Almond Soufflé, 10.1

Custards, 10.1

Charlotte(s)

Basque, 10.1

Chantilly, 10.1

Malakoff, 10.1

Pineapple Custard Mold

Plombières

Rum-macaroon Soufflé, 10.1

Tarts, 10.1

Custards see Index: Custard Desserts

Fillings for

Hot

Apple (s)

Braised, 10.1

Charlotte, 10.1

Applesauce Caramel Mold, 10.1

Caramel Custards, 10.1

Pears, Baked, 10.1

Soufflés, 10.1

Tarts, 10.1

Molded

General Information

Lining a Mold

with Caramel, 10.1

with Ladyfingers, 10.1

Unmolding of, 10.1

Apple

Aspic, 10.1

Charlotte, 10.1

Applesauce Caramel, 10.1

Bavarian Creams, 10.1

Caramel-almond Soufflé, 10.1

Charlottes Malakoff, etc., 10.1

Custards, 10.1

Mousses, 10.1

Pineapple Mold, 10.1

Rum-macaroon Soufflé, 10.1

Sauces, 10.1, 10.2; see also Index: Sauces, Sweet

Tarts

Unmolding of

DICE, HOW TO CUT INTO, fm3.1

DILL SAUCE, 2.1

DIPLOMATE, 10.1

DOUGH

for Babas, see also Index: Pastry Dough

DOVE, ROAST, 6.1

DRESSING FOR SALADS

Mayonnaise

Vinaigrette

DUCK, DUCKLING, 6.1

General Information, 6.1

Boning of, 9.1

Carving of, 6.1

Description of, 6.1

Preparation for cooking, 6.1

Stock, 6.1

Timetable for Roasting, 6.1

Wine and Vegetables for, 6.1

Baked

with Beans in Cassoulet, 7.1

in Pastry Crust, 9.1

Braised

with Chestnuts, 6.1

with Sauerkraut or Cabbage, 6.1

Casserole Roast with Turnips

in Pastry Crust, 9.1

Master Recipe, 6.1

with Apple Stuffing, 6.1

with Cherries, 6.1

with Orange Sauce, 6.1

with Peaches, 6.1

Spit Roasted

DUMPLINGS see Index: Quenelles; Gnocchi

DUXELLES, 8.1

E

ECHALOTES, fm4.1

ECREVISSE(S), 5.1

Butter see Shellfish Butter, 2.1

Garnish for Fish Filets

EEL (Conger or Sea), 1.1, 4.1

EGG(S), 3.1

General Information

to Beat Eggs and Sugar, 10.1

Weight Equivalents, fm5.1

in Aspic

Baked in Ramekins

Boiled, fm2.1-minute, 3.1

Dishes see also Index: Custards; Gratins; Quiches; Soufflés

Omelettes see Index: Omelettes

Poached

General Information

Discussion of, 3.1

Substitute for, 3.1

Master Recipe, 3.1

in Aspic, 9.1

on Canapés, Cheese Sauce, 3.1

in Cheese Soufflé, 4.1

in Fish Soup see Variation, 1.1

in Garlic Soup, 1.1

in Pastry Shells, Béarnaise, 3.1

in Red Wine, 3.1

Scrambled

Master Recipe, 3.1

Cold with Tomatoes, 9.1

Garnishings for, 3.1

Shirred

Whites

Beating of

Master Recipe, 4.1

for Desserts and Cakes, 10.1

in Custard Filling, 10.1

to fold into Soufflés, etc., 4.1

Soufflés (no Egg Yolks)

Cheese, 4.1

Dessert Soufflés, 10.1

Yolk(s)

Added to Hot Sauces, 2.1; see also Index: Sauce Parisienne

Butter, for Decorations, 2.1

for Butter Creams, 10.1

for Custard Sauce, 10.1

for Hollandaise Sauce, 2.1

for Mayonnaise, 2.1

and Sugar, Beating of to Form the Ribbon, 10.1

Heated see Charlotte, 10.1

EGGPLANT, 8.1

Casserole, 8.1

Cold, 9.1

à la Grecque, 9.1

Mold, with Lamb (Moussaka), 7.1

Stuffed, 8.1

ELECTRIC BEATER OR MIXER, illus., fm2.1

for Beating Butter and Sugar

ELECTRIC BLENDER

for Bread Crumbs see Broiled Chicken, 6.1

for Hollandaise Sauce

for Mayonnaise

for Mousses (Chicken Liver, etc.)

for Pancakes, 4.1, 10.1

for Almonds

for Shellfish Butter

for Soups

ELECTRIC FOOD PROCESSOR illus., fm2.1

for mayonnaise

for orange butter

for pie crusts, 4.1, 10.1

for quenelles

ELECTRIC SKILLET

for Chicken Fricassee

for Sautéed Chicken

EMMENTHAL see Cheese, fm4.1

ENAMEL WARE see Pots, fm2.1

ENDIVES, 8.1

Gratinéed with Cheese

Quiche

ENGLISH see Index: British

ENTRECÔTE, 7.1

ENTRÉES AND LUNCHEON DISHES, 4.1

ENTREMETS, 10.1

EPINARDS, 8.1

à la Mornay, Gratinés

EQUIPMENT, KITCHEN, fm2.1

EQUIVALENTS see Index: Tables of Equivalents

ESCABÈCHE, 9.1

ESCALOPES DE VEAU, 7.1

ESPAGNOLE SAUCE, 2.1

ESTOUFFADE DE BOEUF, 7.1

ETUVER (to Braise), fm3.1

F

FAHRENHEIT-CENTIGRADE Conversions, fm6.1

FARCE

Duxelles, 6.1, 7.1

FARINA see Semolina Gnocchi, 4.1

FARINE (Flour), fm4.1

FAT

Fatback see Pork Fat, 9.1

Goose

Pork Fat for Pâtés

Removal of see Degrease, fm3.1

FAUX FILET, 7.1

FENNEL, COLD À LA GRECQUE, 9.1

FENOUIL À LA GRECQUE, 9.1

FILET

of Beef see Index: Beef, Filet

de Boeuf see Index: Boeuf, Filet

of Fish see Index: Fish, Filets

Mignon, 7.1, 7.2

de Poisson see Index: Poisson, Filet

Steaks, 7.1, 7.2

FILLINGS

for Cake see Index: Cake Fillings

Cream Fillings (Entrée)

Cheese, 4.1

for Crêpes, 4.1

for Croquettes, 4.1

Ham, etc., see Variations, 4.1

Poultry, 4.1

Shellfish, 4.1

for Desserts

for Crêpes, 10.1

Custard

with Almonds, 10.1

Crème Patissière, 10.1

with Egg Whites, 10.1

for Savarins, 10.1

see also Index: Stuffings

FINES HERBES see Herbs, fm4.1

FISH, 5.1

General Information, 5.1

Buying Notes, 5.1

Sauces for, 5.1

Serving Suggestions, 5.1

Types of

for Bouillabaisse and Soup, 1.1

for Filleting and Poaching, 5.1

for Quenelles

Blue Fish see Fish Filets, 5.1

Brill see Fish Filets, 5.1

Coalfish Baked with Tomatoes see Other Fish, 5.1

Cod

Baked with Tomatoes see Other Fish, 5.1

for Quenelles see Fish, 4.1

Dab see Fish Filets, 5.1

Eel, Conger or Sea Eel, 1.1, 4.1

Filets Poached in White

Wine, 5.1

Master Recipe, 5.1

Sauces and Garnitures

Cream and Egg

Yolk Sauce, 5.1

Ecrevisses, 5.1

Mushrooms, 5.1, 5.2

Mussels and Shrimp, 5.1

Vegetable Julienne, 5.1

Soufflés with, 4.1; 168–71

Stuffed Filets, 5.1

Flounder Filets

Poached in Wine, 5.1

for Quenelles, 4.1

in Soufflé, 4.1

Fluke see Fish Filets, 5.1

Forcement see Quenelles, 4.1

Gratin

Hake

see Fish Filets, 5.1

Quenelles, 4.1

Halibut

Baked with Tomatoes see Other Fish, 5.1

Quenelles, 4.1

Leftover, Gratin of

Mousse

Cold, 9.1

Hot, 4.1

Poached Filets

Pollack

Baked with Tomatoes see Other Fish, 5.1

Poached see Fish Filets, 5.1

Quenelles

Salmon

Gratin, 4.1

Mousse, 9.1

Quenelles, 4.1

Soufflé, 4.1

Stuffing for Lamb, 7.1

Timbales see Variations, 4.1

Sole Filets Poached in White Wine

Soufflé

with Egg Whites (no Yolks), 4.1

with Fish Filets, 4.1

and Shellfish, 4.1

on a Platter, 4.1

Sauces for, 2.1, 2.2, 4.1

Soup and Bouillabaisse

Stock, 2.1, 2.2

Trout see Fish Filets, 5.1

Tuna

Baked with Tomatoes, 5.1

in Salade Niçoise, 9.1

and Veal Patties, 7.1

Whiting see Fish Filets, 5.1

see also Index: Crab; Ecrevisse; Lobster; Mussels; Scallops; Shellfish; Shrimp

FLAMBÉES

for Dessert Crêpes, 10.1, 10.2

for Fruit Tarts

for Veal Kidneys

FLAMICHE, 4.1

FLAMING see Index: Flambées

FLAN(S)

Fruit

des Isles

Ring, illus., 4.1

FLEURETTE see Cream, fm4.1

FLOATING ISLAND (mentioned), 10.1

FLOUR

General Information, fm4.1

French and American, fm4.1

How to Measure, fm4.1

and Butter

Paste (Sauce Thickener), 2.1, 2.2, 6.1

Roux (Sauce Thickener)

for Brown Sauces, 2.1

for White Sauces, 2.1

FOIE

Gras

with Eggs see Suggestions, 3.1

with Steak Rossini, 7.1

Stuffing

with Prunes for Goose, 6.1

with Truffles for Beef, 7.1

de Veau

à la Moutarde, 7.1

Sauté, 7.1

de Volaille

en Aspic, 9.1

Mousse de, 9.1

FOLD, TO (definition of), fm3.1; illus., 4.1

FONDANT AU CHOCOLAT, 10.1

FONDS

d’Artichauts see Index: Artichauts, Fonds de

Blanc

de Volaille, 2.1

Brun

de Volaille, 2.1

de Cuisine

Simple, 2.1

FONDUE

FOOD MILL, illus., fm2.1

FOOD PROCESSOR, illus., fm2.1

see also Electric Food Processor

FORCEMEAT see Quenelles, 4.1

FORM THE RIBBON, 10.1

FOUETTER (to Beat), fm3.1

FOWL see Chicken, 6.1; see also Index: Duck; Goose; etc.

FRAISES, SAUCE AUX, 10.1

FRAMBOISES, SAUCE AUX, 2.1

FRANGIPANE, 10.1

with Dessert Crêpes

with Pear Tart

for Savarins

FRÉMIR, fm3.1

FRENCH DRESSING, 2.1

FRICADELLES

FRICASSEE

see also Index: Beef Stew; Veal Stew; etc.

FRITTONS, 6.1

FROSTINGS see Index: Cake Fillings

FROZEN FOODS see Index: Peas, Frozen; Chicken, Frozen; etc.

FRUIT(S)

Confits

Desserts

Fillings

for Crêpes, 10.1

for Savarins, 10.1

Flans

Glacéed; see also Index: Glacéed Fruit

Sauces

to Stew or Poach in Syrup

Tarts

see also Index: Apples; Pears; etc.

FUMET

de Champignons

de Poisson

G

GALANTINES, 9.1

GALETTES

GAME

Birds Roasted see Coquelets, 6.1

Hens, Cold in Escabèche

Roast see Coquelets, 6.1

Mousse of

Sauce

GARBURE, 1.1

GARLIC

General Information

Measurements for, fm5.1

Press, fm2.1

Removal of Odor, fm5.1

Butter, 2.1, 2.2

on Mussels, 5.1

with Carrots

with Lamb

Coating with Mustard, 7.1

Inserted in Leg, 7.1

Sauce, 7.1

Stuffing with Herbs, 7.1

with Mashed Potatoes

Sauce see Index: Sauce, Garlic

with Scalloped Potatoes

Soup

GARNITURES see Vegetable Suggestions in Recipe Texts

GÂTEAU(X), 10.1

Biscuit au Beurre

de Crêpes

Fourré à la Crème d’Orange

Marquis, le

à l’Orange

et aux Amandes, 10.1

Reine de Saba, 10.1

GELATIN

in Bavarian Creams

in Cream Sauce (Chaudfroid)

French (in Sheets)

in Mayonnaise

for Stocks and Aspics

GELÉE, 2.1

de Groseilles

GIBLET STUFFING FOR CHICKEN, 6.1

GIGOT, 7.1

GLAÇAGE

à l’Abricot

au Chocolat

GLACE DE VIANDE, 2.1

GLACÉED FRUITS, fm4.1

GLAZES FOR DESSERTS AND CAKES, 10.1

GNOCCHI, 4.1

Master Recipe (Potato), 4.1

GOOSE, 6.1

General Information, 6.1

Fat, 6.1

Preparation for Cooking, 6.1

Stock, 6.1

Stuffings for

Timetable for Roasting, 6.1

Baked with Beans (Cassoulet)

Braised, Chestnut Stuffing

Cracklings

Liver; see also Index: Foie Gras

Preserved

in Cabbage Soup, 1.1

in Cassoulet, 7.1, 7.2

Roast, Prune and Foie Gras Stuffing

GRAMS

Conversion Formulas

Flour Equivalents

Measures and Equivalents

GRAPE TART see Variations, 10.1

GRATIN(S) FOR DESSERT

Apple

Pear

GRATIN(S) FOR ENTRÉE, 4.1

de Pommes de Terre

aux Anchois, 4.1

Crécy, 8.1

Dauphinois, 8.1

Jurassien, 8.1

Provençal, 8.1

et Saucisson, 4.1

Savoyard, 8.1

Potatoes

with Onions

and Anchovies, 4.1

and Sausages, 4.1

Scalloped, 8.1

Shredded, with Ham, 4.1

with Spinach, 8.1

GRATINÉ, TO (Definition of), fm3.1

GRATINÉED DISHES, 4.1; see also Fish, 5.1, 5.2

GRATTONS, 6.1

GRAVY see Index: Sauce

GREASE REMOVAL see Degrease, fm3.1

GRECQUE, LÉGUMES À LA, 9.1

GROSEILLES, GELÉE DE, 10.1

GRUYÈRE see Cheese, fm4.1

H

HACHER (to Mince), fm3.1

HAM, 7.1

General Information, 7.1

Types to Buy, 7.1

Vegetables and Wines for, 7.1

Braised

Master Recipe, 7.1

Cream and Mushroom Sauce, 7.1

in Madeira, 7.1

with Mushroom Stuffing, 7.1

in Pastry Crust, 7.1

Cold

Mousse, 9.1

Filling with Cheese for Appetizers

Gnocchi see Additions, 4.1

Gratin of

with Endives, 4.1

with Leeks, 4.1

with Potatoes, 4.1

Hock with Beans

Omelette see Pipérade, 3.1; Suggestions, 3.2

Pâté with Veal and Pork

Slices

Cream Sauce, 7.1

and Madeira, 7.1

with Onions, Tomatoes, etc., 7.1

Soufflé

see Cheese Soufflé, 4.1; Variations, 4.2

Timbales see Variations, 4.1

HAMBURGERS, 7.1

HARE PÂTÉ, 9.1

HARICOT DE MOUTON, 7.1

HARICOTS

Beurre

Mange-tout à l’Etuvée

Verts

à l’Anglaise, 8.1

Blanchis, 8.1

à la Crème, 8.1

Gratinés, à la Mornay, 8.1

à la Maître d’Hôtel, 8.1

à la Provençale, 8.1

Sauce Crème, 8.1

HEN, 6.1

HERB(S)

General Information, fm4.1

Bouquet

Butter, 2.1, 2.2

see also Index: Sauce, Herb; Tarragon

HOLLANDAISE SAUCE, 2.1; see also Index: Sauce

Hollandaise

HOMARD

HONEY, ORANGE (Orange Butter), 10.1

HORS D’OEUVRES, 4.1; see also Index: Appetizers

HUILE, fm4.1

I

ICING see Index: Cake Fillings

ILE FLOTTANTE, 10.1

ILLUSTRATIONS, LIST OF, xvii

INCORPORER (to Fold), fm3.1

INGREDIENTS, LIST OF, fm4.1

IRON WARE see Pots, Pans, fm2.1

J

JAM FILLINGS FOR CRÊPES, 10.1

JAMBON, 7.1

Braisé

et Farci, 7.1

au Madère, 7.1

Morvandelle, 7.1

Farci en Croûte

Mousse de

Tranches de

à la Crème, 7.1

Morvandelle, 7.1

en Pipérade, 7.1

JELLIED STOCK, 2.1

JELLY: Fillings for Crêpes, 10.1; see also Index: Jellied Stock

JULIENNE, to Cut into, fm7.1

JUS LIÉ, 2.1

K

KIDNEY(S), 7.1

General Information, 7.1

Master Recipe, 7.1

Flambéed

Sauces for

Cream and Mushrooms, 7.1

Mustard and Parsley, 7.1

Red Wine and Marrow, 7.1

Served with Eggs

Scrambled see Garnishings, 3.1

Shirred see Suggestions, 3.1

Stuffing with Rice for Lamb

KIRSCH

Icing see Butter Creams, 10.1

Soufflé

Syrup for Savarins

KITCHEN EQUIPMENT, fm2.1

KNIVES, fm2.1

How to Chop, Dice, etc.

L

LADYFINGERS

Master Recipe, 10.1

Desserts Molded in, 10.1, 10.2

to Line a Mold with

LAITUES BRAISÉES, 8.1

LAMB AND MUTTON, 7.1

General Information, 7.1

to Bone a Leg, 7.1

Cuts for Stew, 7.1

Discussion of, 7.1

Marinades for, 7.1

Stuffings for, 7.1

Timetable for Roasting, 7.1

Types of, 7.1

Wine and Vegetables for, 7.1

with Beans

in Cassoulet, 7.1

Boiled, 7.1 Brains, 7.2, 7.3;

see also Index: Brains

Braised

Kidneys see Index: Kidneys

Leftover, with Eggplant

Leg or Shoulder of

Master Recipes

Braised, 7.1

Roast, 7.1

Garlic Flavoring, 7.1, 7.2

Marinated, 7.1

Mustard Coating, 7.1

Sauces for, 7.1

Stuffed, 7.1

Mold with Eggplant, 7.1

Patties

Roast

Shanks

Shoulder

General Information, 7.1

LAMB AND MUTTON (continued)

Shoulder (continued)

Recipes for see Index: Lamb, Leg; see also Cassoulet, 7.1

Stew

General Information, 7.1

Master Recipe (Navarin), 7.1

Braised Shanks, 7.1

with Mushrooms and Onions, 7.1

with Red Wine, 7.1

with Rice, 7.1

with Vegetables (Daube), 7.1

LARD

Gras see Pork Fat, 9.1

de Poitrine see Bacon, fm4.1

LEEK(S), 8.1

Braised

Browned with Cheese

with Cheese Sauce, 8.1

à la Grecque, 9.1

LEFTOVERS see Index: Lamb, Leftover; Vegetables, Leftover; etc.

LÉGUMES, 8.1

LEMON

Butter

Cake Filling, 10.1

-cream Cake Icing, 10.1

Sauce, 2.1

Peel, Glazed

Tart

with Almonds, 10.1

Soufflé, 10.1

LENTILS WITH LAMB see Variations, 7.1

LETTUCE, BRAISED, 8.1

LIME SOUFFLÉ TART, 10.1

LIMETTES, TARTE AUX, 10.1

LIQUEURS FOR COOKING, fm8.1

LITER-QUART EQUIVALENTS, fm5.1

LIVER

Calf

Master Recipe, Sautéed, 7.1

Mustard Coating for, 7.1

Sauces for, 7.1

Canapés for Roast Birds

Chicken

in Aspic, 9.1

Canapés for Roast Birds, 6.1

with Eggs see Garnishings, 3.1; Suggestions, 3.2

Filling with Cheese for Appetizers, 4.1

Gnocchi see Additions, 4.1

Mousse of, 9.1

Timbales of, 4.1

Goose; see also Index: Foie Gras

Pâté with Pork and Veal

LOBSTER

General Information

to Deal with Live, 5.1

to Steam in Wine

à l’Américaine

in Aspic

Butter see Shellfish Butter, 2.1

in Chaud-froid

Garnish for Fish Filets

with Herbal Sauce

Quenelles

Quiche

Soufflé, 4.1; see also Variations, 4.2

Tails à l’Américaine

Thermidor

Timbales see Variations, 4.1

LUNCHEON DISHES, 4.1