INDEX
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• EAST INDIA SALAD, XXI¶81.

• Eclairs, XXXI¶88.

• Eels, XI¶1; Fried, XI¶111.

• Egg Balls I, X¶9; Balls II, X¶10; Croquettes, VII¶54; Custard, X¶11; Custard for Decorating, XXII¶150; Farci I, VII¶49; Farci II, VII¶50; Salad I, XXI¶69; Salad II, XXI¶70; Sandwiches, XXXIV¶5; Sauce I, XVIII¶14; Sauce II, XVIII¶15; Souffle, VII¶52; Timbales, VII¶53.

• Eggplant, Fried, I, XIX¶72; Fried, II, XIX¶73; Scalloped, XIX¶75; Stuffed, XIX¶74.

• Eggs, X¶9; a la Benedict, VII¶21; a la Buckingham, VII¶31; a la Caracas, XXXV¶12; a la Commodore, VII¶24; a la Finnoise, VII¶14; a la Goldenrod, VII¶39; a la Juliette, VII¶55; a la Lee, VII¶22; a la Livingston, VII¶33; a la Parisienne, VII¶56; a la Sidney, VII¶47; a la Suisse, VII¶16; a la Turk, VII¶32; au Beurre Noir, XXXV¶11; au Gratin, VII¶40; Baked or Shirred, VII¶18; Boiled, VII¶11; Buttered, VII¶35; Buttered, with Tomatoes, VII¶36; Chaud-froid of, XXII¶153; Composition of, VII; Curried, I, VII¶42; Curried, II, VII¶43; Dropped, VII¶13; Freshness of, to Determine, VII; Fried, VII¶38; Ham and, XVI¶13; Huntington, VII¶48; in Batter, VII¶41; Eggs, Keeping, Ways of, VII¶8; Lucanian, VII¶51; Mornay, VII¶57; Planked, VII¶37; Poached, a la Reine, VII¶15; Poached, a la Tripe, VII; Poached, with Clam Soup, VIII; Poached, with Sauce Bearnaise, VII¶26; Scalloped, VII¶44; Scrambled, VII¶28; Scrambled, Country Style, VII¶34; Scrambled, with Anchovy Toast, VII¶30; Scrambled, with Calf's Brains, XXXV¶8; Scrambled, with Sweetbreads, XXXV¶6; Scrambled, with Tomato Sauce, VII¶29; Shirred, VII¶18; Stuffed, VII¶45; Stuffed, in a Nest, VII¶46; Suzette, VII; Waldorf Style, VII¶25; with Spinach a la Martin, VII¶69.

• Election Cake, XXXI¶31.

• Emergency Biscuit, V¶9.

• Endive, XIX¶57.

• English Fruit Cake, XXXI¶97; Meat Pie, XIV¶11; Monkey, XXXV¶29; Plum Pudding I, XXIII¶53; Plum Pudding II, XXIII¶54.

• Entire Wheat Paste, XXVII¶21.

• Entrees, XXII; Apple Fritters I, XXII¶6; Apple Fritters II, XXII¶7; Apple Fritters III, XXII¶8; Aspic Jelly, XXII¶143; Baba Cakes, XXII¶166; Baba Cakes with Apricots, XXII¶167; Banana Croquettes, XXII¶29; Banana Fritters I, XXII¶9; Banana Fritters II, XXII¶10; Beef and Rice Croquettes, XXII¶44; Birds in Aspic, XXII¶149; Birds on Canapes, XXII¶114; Bouchees, XXII¶131; Breast of Quail Lucullus, XXII¶115; Bunuelos, XXII¶61; Calf's Brain Fritters, XXII; Cauliflower Fritters, XXII¶13; Chaud-froid of Chicken, XXII¶157; Chaud-froid of Eggs, XXII¶153; Cheese Balls, XXII¶123; Cheese Croquettes, XXII¶30; Cheese Fondue, XXII¶120; Cheese Souffle, XXII¶121; Cheese Souffle with Pastry, XXII¶139; Entrees, Cherry Fritters, Maraschino Sauce, XXII; Chestnut Croquettes, XXII¶31; Chestnut Roulettes, XXII¶32; Chicken a la McDonald, XXII¶109; Chicken and Mushroom Croquettes, XXII¶51; Chicken Croquettes I, XXII¶48; Chicken Croquettes II, XXII¶50; Chicken in Aspic, XXII¶151; Chicken, Lenox, XXII¶162; Chicken Livers en Brochette, XXII; Chicken Mousse, XXII¶110; Chicken Timbales I, XXII¶74; Chicken Timbales II, XXII¶75; Chicken Timbales III, XXII¶76; Chocolate Fritters with Vanilla Sauce, XXII¶22; Cigarettes a la Prince Henry, XXII¶135; Clam Fritters, XXII¶27; Coffee Fritters, Coffee Cream Sauce, XXII¶23; Compote of Rice with Peaches, XXII¶124; Compote of Rice with Pears, XXII; Crab Meat, Indienne, XXII¶85; Crab Meat, Terrapin Style, XXII¶95; Cromesquis a la Russe, XXII¶91; Croustades of Bread, XXII¶126; Cutlets of Chicken, XXII¶103; Cutlets of Sweetbreads a la Victoria, XXII¶55; Devilled Crabs, XXII¶86; Devilled Oysters, XXII¶84; Devilled Scallops, XXII¶87; Egg Custard for Decorating, XXII¶150; Epigrams of Sweetbread, XXII¶56; Farina Cakes with Jelly, XXII¶19; Fillets of Chicken, XXII¶111; Fillets of Game, XXII¶104; Flutes, XXII¶165; Fried Celery, XXII¶14; Fruit Fritters, XXII¶12; Gnocchi a la Romaine, XXII; Halibut Marguerites, XXII¶90; Halibut Timbales I, XXII¶68; Halibut Timbales II, XXII¶69; Ham Timbales, XXII¶77; Jellied Vegetables, XXII¶155; Lamb Chops, Pan Broiled, a la Lucullus, XXII¶117; Lamb Croquettes, XXII¶46; Lenten Croquettes, XXII¶33; Lincoln Croquettes, XXII¶54; Lobster Cream I, XXII¶72; Lobster Cream II, XXII¶73; Entrees, Lobster Croquettes, XXII; Lobster Cutlets, XXII¶43; Lobster Timbales I, XXII¶70; Lobster Timbales II, XXII¶71; Macaroni Timbales, XXII¶64; Martin's Specialty, XXII¶97; Maryland Croquettes, XXII¶52; Mayonnaise of Mackerel, XXII¶156; Mock Crabs, XXII¶96; Moulded Chicken, Sauterne Jelly, XXII¶160; Moulded Salmon, Cucumber Sauce, XXII¶158; Olives, Stuffed, in Aspic, XXII¶146; Omelet Souffle, XXII¶129; Orange Fritters, XXII¶11; Oyster and Macaroni Croquettes, XXII¶38; Oyster Crabs a la Newburg, XXII¶37; Oyster Crabs, Bouchees of, XXII¶89; Oyster Crabs, Fried, XXII¶88; Oysters a la Somerset, XXII¶39; Patties, XXII¶130; Patties, Dresden, XXII¶137; Patties, Russian, XXII¶138; Pimento Timbales, XXII¶66; Quail Pies, XXII¶142; Queen Fritters, XXII¶21; Ramequins Souffles, XXII¶122; Rice and Tomato Croquettes, XXII¶36; Rice Croquettes, Sweet, XXII¶35; Rice Croquettes with Jelly, XXII¶34; Rice Croustades, XXII¶127; Rice Timbales, XXII¶63; Rissoles, XXII¶133; Rissoles of Lamb, a l'Indienne, XXII; Rum Cakes, XXII¶163; Russian Cutlets, XXII¶106; Salmon Croquettes, XXII¶40; Salmon Cutlets, XXII¶41; Sardines Fried in Batter, XXII¶15; Shad Roe with Celery, XXII¶93; Souffle au Rhum, XXII¶128; Spaghetti Timbales, XXII¶65; Sponge Fritters, XXII¶25; Spring Mousse, XXII¶152; Strawberry Baskets, XXII¶62; Stuffed Clams, XXII¶94; Stuffing for Chicken in Aspic, XXII¶151; Swedish Timbales, XXII¶57; Sweetbread a la Mont Vert, XXII¶99; Sweetbread and Mushroom Timbales, XXII¶78; Sweetbread in Peppers, XXII¶102; Sweetbread Mousse, XXII¶80; Sweetbread Ramequins, XXII¶98; Tomato Fritters, XXII¶16; Tomatoes in Aspic, XXII¶145; Entrees, Tongue in Aspic, XXII; Veal Croquettes, XXII¶47; Vol-au-vents, XXII¶132; Zigaras a la Russe, XXII¶136.

• Espagnole Sauce (Brown II), XVIII.


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