[Gutenberg 57896] • Luncheons / A Cook's Picture Book by Ronald, Mary -- Read -- Imperial Library of Trantor

Index

LUNCHEONS THE BOOK CONTENTS CHAPTER I LUNCHEONS

GARNISHING AND DISHING MEATS VEGETABLES COLD DISHES FISH POTATOES CREAM CAKE THE PASTRY-BAG FONTAGE CUPS DIFFERENT WAYS OF PREPARING BUTTER MEASURES AND TERMS ORDER OF COURSES

Chapter II FIRST COURSE

FRUITS CLAM OR OYSTER COCKTAILS ANCHOVY EGGS HEART-SHAPED SALMON CANAPÉS ANCHOVY CANAPÉS CANAPÉS OF CAVIARE OYSTERS OR CLAMS ON THE HALF SHELL

Chapter III SECOND COURSE

SOUPS CONSOMMÉ OF BEEF CONSOMMÉ OF CHICKEN CLAM BROTH CLAM BISQUE CREAM OF CLAMS CREAM OF OYSTERS CREAM SOUPS CREAM OF SPINACH CREAM OF CELERY

Chapter IV THIRD COURSE

EGGS TO POACH EGGS TO POACH EGGS IN FRENCH STYLE TO SCRAMBLE EGGS PLAIN FRENCH OMELET BEATEN OMELET OMELET CHASSEUR CREAMED POACHED EGGS CREAMED EGG BASKETS POACHED EGGS WITH GREENS EGGS IN NESTS SPANISH EGGS EGGS FARCI EGGS À L’AURORE SCRAMBLED EGGS WITH CALVES’ BRAINS

Chapter V FOURTH COURSE

SHELL-FISH—LOBSTERS—FISH SAUTÉD OYSTERS FRIED OYSTERS WITH COLD SLAW COLD SLAW OYSTERS À LA NEWBURG SCALLOPS FRIED SCALLOPS SCALLOPS ON THE SHELL CREAMED LOBSTER BROILED LOBSTER BROILED SMELTS BROILED SHAD ROE SHAD ROE CROQUETTES FILLETS OF FISH FRIED FILLETS OF FISH ROLLED FILLETS OF FLOUNDER BAKED FILLETS OF FISH WITH SAUCE FILLETS OF FISH WITH MUSHROOMS CREAMED FISH GARNISHED WITH POTATOES FISH À LA JAPONNAISE

Chapter VI FIFTH OR SEVENTH COURSE

ENTRÉES RISSOLES VOL-AU-VENT SALPICON SWEETBREADS TO PREPARE SWEETBREADS BAKED SWEETBREADS GLAZED SWEETBREADS COQUILLES OF SWEETBREADS TO PREPARE CALF’S BRAINS CALF’S BRAINS CROQUETTES CHICKEN TIMBALES LIVER TIMBALES BAKED MUSHROOMS STUFFED MUSHROOMS STUFFED TOMATOES STUFFING FOR TOMATOES STUFFED GREEN PEPPERS BAKED TOMATOES AND FONTAGE CUPS JARDINIÈRE VEGETARIAN DISH

Chapter VII SIXTH COURSE

MEATS

CASSEROLE OF BEEF FILLET OF BEEF FILETS MIGNONS FILETS MIGNON WITH TOMATOES AND MUSHROOMS CHOPS À LA SOUBISE SOUBISE SAUCE CHOPS WITH HORSERADISH SAUCE HORSERADISH SAUCE CHOPS GARNISHED WITH ARTICHOKES BONED CHOPS WITH MUSHROOMS TO PREPARE THE MUSHROOMS COTTAGE PIE MEAT AND POTATO PIE MINCED MEAT WITH POTATO RINGS MINCED HAM AND EGGS VEAL CHOPS VEAL À L’ITALIENNE SMALL VEAL CUTLETS GRENADINES OF VEAL PORK TENDERLOINS

VEGETABLES AND CEREALS USED AS VEGETABLES

STUFFED BAKED POTATOES POTATO PURÉE RICE À LA MILANESE BAKED HOMINY QUENELLES OF CORNMEAL BOILED LETTUCE TOMATO FARCI BROILED TOMATOES SPINACH BEAN CROQUETTES

CHICKEN

CASSEROLE OF CHICKEN, No. 1 CASSEROLE OF CHICKEN, No. 2 PANNED CHICKEN SMOTHERED CHICKEN CHICKEN FRIED IN CREAM CHICKEN JOINTS CHICKEN EN SURPRISE FORCEMEAT

SAUCES

WHITE SAUCE BROWN SAUCE SUPREME SAUCE TOMATO PURÉE HOLLANDAISE SAUCE MAÎTRE D’HÔTEL BUTTER GLAZE TO MAKE GLAZE

SWEET SAUCES FOR PUDDINGS

HARD SAUCE LIQUID SAUCES

Chapter VIII SEVENTH COURSE

PUNCHES—FRUIT—CHEESE DISHES FROZEN PUNCHES BRANDY PEACHES CHEESE CROQUETTES CHEESE PATTIES GNOCCHI À L’ITALIENNE GNOCCHI À LA ROMAINE GNOCCHI À LA FRANÇAISE

Chapter IX EIGHTH COURSE

GAME

QUAILS BROILED QUAILS ROASTED SQUABS

SALADS

FRENCH DRESSING MAYONNAISE DRESSING CREAM DRESSING PREPARING SALADS SALADS

COLD SERVICE

CHICKEN ASPIC ASPIC OF PÂTÉ DE FOIE GRAS CHICKEN MOUSSE LIVER LOAF OR COLD TIMBALE COLD SLICED MEATS GLAZED TONGUE BOILED HAM BONED HAM COLD FISH JELLIED CUTLETS FISH IN THE GARDEN COLD HALIBUT CHEESE CREAM CHEESE WITH BAR-LE-DUC CURRANTS

Chapter X NINTH COURSE

HOT DESSERTS

FARINA CROQUETTES HUCKLEBERRY PUDDING CHOCOLATE BREAD PUDDING COCOANUT BREAD PUDDING FIG PUDDING GREEN-GAGE PUDDING TAPIOCA PUDDING WITH PRUNES SAUTÉD BANANAS BAKED BANANAS, No. 1 BAKED BANANAS, No. 2 BAKED QUINCES SOUFFLÉS STRAWBERRY SOUFFLÉ FRUIT AND OTHER SOUFFLÉS BURNING PEACHES BURNING CHERRIES

COLD DESSERTS

APPLES RICHELIEU STEWED APPLES, No. 1 STEWED APPLES, No. 2 BAKED APPLES COMPOTE OF FIGS COMPOTE OF APRICOTS COMPOTE OF PEARS BANANAS AND CREAM STRAWBERRIES AND CREAM PEACHES AND CREAM BREAD AND JAM TARTLETS PINE CONES CORNSTARCH PUDDINGS PEACH PUDDING TAPIOCA PUDDING RICE PRUNE PUDDING JELLIED APPLE PUDDING PINEAPPLE PUDDING SAVARINS BABAS COFFEE MOUSSE PEACH MOUSSE CHESTNUT PURÉE CHESTNUT BAVARIAN CHARLOTTE RUSSE STRAWBERRY CHARLOTTE RUSSE, No. 1 STRAWBERRY CHARLOTTE RUSSE, No. 2 HOW TO MAKE MERINGUES MERINGUE RING MERINGUE CREAM TART, No. 1 MERINGUE CREAM TART, No. 2 MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM CHOCOLATE CREAM CHOCOLATE SPONGE BAVARIAN CREAM GARNISHED WITH CREAM-CAKES

PIES AND TARTS

PUFF-PASTE JAM TART TARTLET SHELLS STRAWBERRY TARTLETS FRANGIPANE TARTLETS FRANGIPANE CREAM FRUIT TARTLETS JALOUSIES CRANBERRY PIE COCOANUT PIE CURRANT PIE LEMON PIE, No. 1 LEMON PIE, No. 2 STRAWBERRY CAKES CURRANT SHORTCAKE

Chapter XI TENTH COURSE

PLAIN ICE CREAM HOT CHOCOLATE SAUCE FOR ICE CREAM HOT MAPLE SAUCE FOR ICE CREAM STRAWBERRY ICE CREAM MELON ICE CREAM PEACH ICE CREAM WATER-ICES LEMON ICE ORANGE ICE STRAWBERRY ICE APRICOT ICE PINEAPPLE ICE MACEDOINE ICES CAFÉ FRAPPÉ

Chapter XII ELEVENTH COURSE

FRUITS PINEAPPLE CHERRIES

Chapter XIII LOAF CAKES—SMALL CAKES—FANCY CAKES

LOAF CAKES GINGERBREAD WITH CHOCOLATE GLAZE CHOCOLATE GLAZE ORANGE-CAKE, No. 1 ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE CHOCOLATE-CAKE COCOANUT-CAKE COCOANUT CREAM-CAKE CAKE DECORATED WITH STAR TO MAKE STENCIL CAKE DECORATED IN TWO SHADES OF WHITE ICING ICED CAKE DECORATED WITH PINK BOW-KNOT CAKES DECORATED WITH CANDIED VIOLETS AND WITH CANDIED ROSE-LEAVES CAKE-BASKET HOLDING MERINGUE MUSHROOMS SMALL CAKES CUP-CAKES WITH DECORATION OF FLOWER DESIGN FANCY CAKES CREAM-CAKES CREAM FILLING CREAM-CAKES, ICED CREAM-CAKES WITH JAM AND WHIPPED CREAM LITTLE CREAM-CAKES WITH CARAMEL ICING MERINGUE MUSHROOMS COCOANUT MERINGUES GALETTES PASTRY FINGERS ICINGS

Chapter XIV BREADS

STIRRED BREAD WATER BREAD WHOLE WHEAT BREAD ROUND LOAF AND BAKING TIN UNLEAVENED BREAD-CHIPS SCOTCH OAT-CAKES PULLED BREAD THE BREAD-CUTTER LACE TOAST OR ZWIEBACK SWISS ROLLS LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS STRIPED BREAD AND BUTTER CHECKERED BREAD AND BUTTER BREAD AND BUTTER SANDWICHES ROLLED OR MOTTO SANDWICHES LETTUCE SANDWICHES SANDWICH FILLINGS SANDWICHES TOASTED CHEESE SANDWICHES BRIOCHE TO MAKE A LOAF OF BRIOCHE CORN-MUFFINS CHEESE-CRACKERS

INDEX

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