INDEX
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F · G · H · I · J
K · L · M · N · O
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• LACTOSE (Milk Sugar), I.

• Lady Fingers, XXXI¶27.

• Lamb, XIII¶24; Barbecued, XIII¶48; Blanquette of, XIII¶47; Breast of, XIII¶52; Bretonne, XIII¶24; Casserole of, XIII¶51; Casserole of Rice and, XIII¶51; Chops, Broiled, XIII; Chops, Pan Broiled, a la Lucullus, XXII¶117; Croquettes, XXII¶46; Crown of, XIII¶33; Divisions of, XIII; Filling, XXII¶141; Fricassee of, with Brown Gravy, XIII¶37; Kidneys I, XIII¶41; Kidneys II, XIII¶42; Leg of, XIII¶7; Minced on Toast, XIII; Rechauffe of, XIII¶49; Rissoles, a l'Indienne, XXII¶140; Lamb, Roast, XIII¶21; Saddle of l'Estragon Sauce, XIII; Salmi of, XIII¶50; Scalloped, XIII¶46; Stock, VIII¶8; Yearling, XIII¶2.

• Lard, XII¶60.

• Larding, II¶58.

• Lattice Potatoes, XX¶29.

• Leek and Potato Soup, IX¶15.

• Leeks on Toast, XIX¶81.

• Legumen, I¶4.

• Legumens, XIX.

• Lemonade, III¶51; Pineapple, III¶52.

• Lemon Butter, XVIII¶41; Cocoanut Cream, XXXII¶11; Filling, XXXII¶6; Ice, XXVI¶15; Jelly, XXV¶36; Pie I, XXVIII¶16; Pie II, XXVIII¶17; Pie III, XXVIII¶18; Pie IV, XXVIII¶19; Pie V, XXVIII¶20; Pudding, Steamed, XXIII¶18; Queens, XXXI¶89; Sauce I, XXIV¶1; Sauce II, XXIV¶2; Sauce III, XXIV¶3; Souffle, XXIII¶27; Sticks, XXIX¶11; Tartlets, XXIX¶22.

• Lenox Punch, XXVI¶47.

• Lenten Croquettes, XXII¶33; Lenten Salad, XXI¶71.

• Lettuce, XXI¶26; and Cucumber Salad, XXI¶26; and Radish Salad, XXI¶27; and Tomato Salad, XXI¶28; Dressed, XXI¶25; Salad, XXI¶45; Sandwiches, XXXIV¶4; Soup, Cream of, VIII¶56.

• Levulose (Fruit Sugar), I.

• Lily Cake, XXXI¶70.

• Lime Water, I¶49.

• Lincoln Croquettes, XXII¶54.

• Listerine, XL¶51.

• Liver and Bacon, XII¶77; Braised, XII¶80; Broiled, XII¶76; Calf's, Stuffed and Larded, XII¶81.

• Livers, Chickens', with Bacon, XVII¶52; Chickens', with Curry, XVII¶54; Chickens', Sauted, XVII¶53.

• Lobster, XI¶187; a l'Americaine, XI; a la Delmonico, XXXV¶17; a la Muisset, XI¶188; Lobster, a la Newburg, XXXV¶18; and Mushrooms, Fricassee of, XI¶180; and Oyster Filling, XI¶179; and Oyster Ragout, XI¶181; Bisque, VIII¶96; Butter, XVIII¶43; Buttered, XI¶174; Canape, XXXIV¶31; Chowder, IX¶29; Cocktail, XI¶172; Cream I, XXII¶72; Cream II, XXII¶73; Croquettes, XXII¶42; Curried, XI¶177; Cutlets, XXII¶43; Devilled, XI¶176; Farci, XI¶178; Fried, XI¶173; Live, Baked, XI¶185; Live, en Brochette, XI¶186; Live, to Broil, XI; Live, to Split, XI; Plain, XI¶171; Salad I, XXI¶102; Salad II, XXI¶103; Salad III, XXI¶105; Sandwiches, XXXIV¶11; Sandwiches a la Boulevard, XXXIV¶12; Sauce I, XVIII¶48; Sauce II, XVIII¶49; Sauce III, XVIII¶49; Scalloped, XI¶175; Stuffed, a la Bechamel, XI¶182; Timbales I, XXII¶70; Timbales II, XXII¶71; to Open, XI¶35; to Select, XI¶34.

• Loin or Kidney Chops, XIII.

• London Sherbet, XXVI¶49.

• Luncheon Menus, XLI¶26; Rolls, IV¶63.


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