[Gutenberg 61678] • Seasoning Suggestions / Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce by Lea -- Read -- Imperial Library of Trantor

Index

Seasoning Suggestions ALPHABETICAL INDEX TO RECIPES CONTENTS CHAPTER I

THE NEW DINNER APPETIZER

APPETIZER DRESSING TOMATO APPETIZER DEVILLED EGG APPETIZER BEET BALL APPETIZER SARDINE APPETIZER SHRIMP APPETIZER MUSHROOM APPETIZER LEA & PERRINS' CLAM COCKTAIL OYSTER OR CLAM APPETIZER

CHAPTER II

HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE DIFFERENT KINDS OF DRESSINGS HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE BROWN DRESSINGS

BASIC BROWN DRESSING MUSHROOM DRESSING OLIVE DRESSING TOMATO DRESSING CREOLE DRESSING PICKLE DRESSING JELLY DRESSING SPANISH DRESSING ONION DRESSING

WHITE DRESSINGS

BASIC WHITE DRESSING CAULIFLOWER DRESSING CELERY DRESSING CHEESE DRESSING OYSTER DRESSING

DRAWN BUTTER DRESSINGS

PLAIN BUTTER DRESSING LEMON DRESSING EGG DRESSING

MISCELLANEOUS DRESSINGS

MAÎTRE DE HOTEL DRESSING BEARNAISE DRESSING HOLLANDAISE DRESSING MINT DRESSING

CHAPTER III

CHOWDERS AND SOUPS

FISH CHOWDER NEW YORK FISH CHOWDER ENGLISH CHOWDER CLAM CHOWDER ITALIAN CHOWDER CORN CHOWDER POTATO CHOWDER MUSHROOM SOUP BAKED BEAN SOUP TOMATO SOUP SPAGHETTI SOUP JULIENNE SOUP SPLIT PEA SOUP CORN SOUP CREOLE OYSTER GUMBO CONSOMME GARNISHINGS FOR SOUP EGG YOLKS IN SOUP GARNISHING MACARONI GARNISH EGG BALLS FOR SOUP

CHAPTER IV

CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES

BASIC RECIPE FOR CROQUETTES VEAL CROQUETTES CHICKEN CUTLETS RICE CROQUETTES MACARONI CROQUETTES PEANUT OR WALNUT CROQUETTES SWEET POTATO CROQUETTES MUSHROOM CROQUETTES SALMON CUTLETS FISH CUTLETS SURPRISE CROQUETTES

TIMBALES

BASIC SAUCE FOR TIMBALES CHICKEN TIMBALES FISH TIMBALES HAM TIMBALES

STEWS AND CASSEROLE DISHES

BEEF STEW RAGOUT OF MUTTON OR LAMB LAMB KIDNEY STEW CASSEROLE OF VEAL WITH CARROTS AND PEAS ROASTED MEAT LOAF POLENTA FRIED POLENTA

CHAPTER V

EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES

SOFT-BOILED EGG FRIED EGGS POACHED EGGS BAKED EGG EGG IN NEST SHIRRED EGG SCRAMBLED EGGS

OMELETS AND SOUFFLES

PLAIN OMELET FLUFFY OMELET TOMATO OMELET SPANISH OMELET CORN OMELET VEGETABLE OMELET CHEESE OMELET BACON OMELET HAM OMELET SARDINE OMELET KIDNEY OR CHICKEN LIVER OMELET PLAIN SOUFFLÉ CHEESE SOUFFLÉ MUSHROOM SOUFFLE OLIVE AND PEPPER SOUFFLE CHICKEN SOUFFLE OYSTER SOUFFLE HAM SOUFFLE

RICE AND CREOLE DISHES

CREOLE RICE SCALLOPED RICE AND CHEESE MACARONI AND CHEESE

CHAPTER VI

CHAFING DISH SUPPERS

CHAFING DISH SUPPER MENU WELSH RAREBIT CHEESE AND TOMATO RAREBIT RED PEPPER RAREBIT "PIGS IN BLANKETS" CHICKEN À LA KING CREAMED SHRIMPS CREAMED EGGS CREAMED SALMON OTHER CREAMED DISHES PANNED OYSTERS

CHAPTER VII

SANDWICH FILLINGS CHEESE SANDWICH FILLINGS

CHEESE SANDWICH FILLINGS CHEESE AND NUT CHEESE AND PEPPER CHEESE AND MAYONNAISE CHEESE AND EGG GRATED CHEESE FILLING

EGG SANDWICH FILLINGS

EGG AND OLIVE EGG AND PIMENTO EGG AND TOMATO EGG AND BACON

MEAT SANDWICH FILLINGS

MINCED MEAT PLAIN CUTS OF MEAT MEAT AND CHEESE MEAT AND MAYONNAISE MEAT AND TOMATO

FISH SANDWICH FILLINGS

SARDINE FLAKED FISH ROLLED SANDWICHES

CHAPTER VIII

SALAD DRESSINGS AND SALADS

MAYONNAISE DRESSING FLUFFY MAYONNAISE CHIFFONADE MAYONNAISE RUSSIAN MAYONNAISE TARTARE SAUCE GREEN MAYONNAISE RED MAYONNAISE WHITE MAYONNAISE COOKED SALAD DRESSING A SALAD DRESSING MADE WITHOUT OIL FRENCH DRESSING LEMON DRESSING ROQUEFORT DRESSING OLIVE DRESSING GREEN PEPPER DRESSING

SALADS

FISH SALADS POTATO SALAD VEGETABLE SALAD FRUIT SALAD DEVILLED EGGS

CHAPTER IX

CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES

AN UNCOOKED TOMATO CATSUP MUSHROOM CATSUP TOMATO CHUTNEY APPLE CHUTNEY RED PEPPER RELISH CHOW-CHOW MUSTARD RELISH

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