STUFFINGS WITH MUSHROOMS
Mushroom duxelles with onions, cream cheese, and parsley—for stuffed vegetables—in the stuffed eggplant recipe, Volume I, page 502.
Mushroom duxelles and spinach, farce Viroflay—for stuffed lamb and veal—in the stuffed shoulder of lamb recipe.
Mushrooms, onions, and ham—for stuffed lamb, veal, or chicken, and for stuffed vegetables—in the lamb section, Volume I, page 337.
Mushroom, giblets, bread crumbs, and cream cheese—for chicken, veal, and stuffed vegetables—in the roast chicken section, Volume I, page 252.
Mushrooms and kidneys, Mushrooms and chicken livers, Mushrooms and ground lamb, Mushrooms and forcemeat—see following section.
STUFFINGS WITH MEAT
Sausage, ham, chard, and bread crumbs—for meats and stuffed vegetables—in the paupiettes of beef.
Sausage, ham, and rice—for meats and stuffed vegetables—in the stuffed cabbage recipe.
Sausage and apple—for duck, goose, and pork—in the roast duck recipe, Volume I, page 275.
Sausage and chestnuts—for duck, goose, turkey, and pork—in the roast goose recipe, Volume I, page 286.
Sausage, rice, and apricots, farce Trébizonde—for duck, goose, pork, and turkey—in the suckling pig recipe.
Ground pork, onions, herbs, and bread crumbs, farce de porc—for stuffed meats and vegetables—in the stuffed lamb section, Volume I, page 336.
Ground pork with ham, truffles, and foie gras—for stuffed veal and chicken, or for use as a pâté mixture—in the veal section, veau en feuilletons.
Ground braised beef, onions, and herbs—for stuffed vegetables, or as a meat loaf—in the stuffed cabbage recipe.
Ground braised beef and chard—for stuffed vegetables, as a meat loaf, or as sausages—in the sausage section, les tous nus.
Ground leftover veal, turkey, or pork with onions and herbs—for stuffed vegetables or as a meat loaf—in the eggplant section.
Veal, ham, rice, and chard or spinach—for stuffed veal or lamb—in the breast of veal recipe.
Forcemeat and mushrooms, boudin blanc, farce normande—for chicken, turkey, or veal—in the poached chicken section.
Ground lamb, olives, and onions—for stuffed lamb and stuffed vegetables—in the lamb section, Volume I, page 338.
Ground lamb, salmon, anchovies, and onions—for stuffed lamb and stuffed vegetables—in the lamb section, Volume I, page 338.
Ground lamb, eggplant, mushrooms, rice, and herbs—for stuffed lamb, stuffed vegetables, and as a meat loaf—the Moussaka recipe, Volume I, page 349.
Kidneys, rice, and herbs—for lamb or veal—in the stuffed lamb section, Volume I, page 337.
Kidneys and mushrooms—for stuffed lamb or veal—in the lamb section.
Foie gras and prunes—for stuffed duck, goose, or turkey—in the stuffed goose recipe, Volume I, page 284.
Foie gras and truffles—for filet of beef, veal, or chicken—in the filet of beef recipe, Volume I, page 304.
Chicken livers, rice, foie gras, and truffles, farce à la d’Albuféra—for chicken, turkey, and veal—in the poached chicken section.
Chicken livers, mushrooms, rice, and puréed cooked garlic, farce évocation d’Albuféra—for chicken, turkey, veal, and stuffed vegetables—in the poached chicken section.
Chicken-liver mixture for stuffings, sausages, and pâtés—in the pâté section.
Chicken giblets, herbs, crumbs, and cream cheese—for veal, chicken, turkey, and stuffed vegetables—in the roast chicken recipe, Volume I, page 243. The same, with mushrooms, Volume I, page 252.
MEATLESS AND MUSHROOMLESS STUFFINGS
Rice, onions, and cheese—for stuffed vegetables—in the stuffed onion recipe.
Rice and chopped peppers, tomato topping—for stuffed vegetables—in the stuffed zucchini recipe.
Rice, garlic, and herbs—for stuffed meats and vegetables—in the paupiette of beef recipe.
Chopped olives, pimentos, and herbs—for paupiettes of meat—in the beef paupiettes.
Garlic and herbs—for paupiettes of meat, and as a flavoring for boned red meats—in the lamb section, Volume I, page 336.
Chopped peppers, onions, and mustard bread crumbs—for paupiettes of meat—in the beef paupiettes.
Almonds, cheese, and bread crumbs—for stuffed onions, or zucchini—in the stuffed zucchini recipe.
Eggplant, peppers, onions, tomatoes, and herbs—for stuffing cold vegetables—in the vegetable chapter.