A Lenten Cookery Book
Subtitle: Being Nearly 200 Maigre Recipes
Publisher: A.R. Mowbray
Published: 1876
Place of publication: London, England
Language: eng
Table of contents: title: CONTENTS.; title: No.; title: 1 Maigre Stock for Soups and Sauces; title: 2 Fish Stock for Soups and Sauces; title: 3 Roux, or Brown Butter; title: 4 Liaison, or Leason; title: 5 Brown Thickening; title: 6 White Thickening; title: 7 Fried Bread Crumbs; title: 8 Fish Forcemeat; title: 9 Bread Panada; title: 10 Frying Batter; title: SAUCES.; title: 11 Bechamel Sauce; title: 12 Cream Bechamel Sauce (French Recipe); title: 13 Sauce Piquante; title: 14 Dutch Sauce; title: 15 Celery Sauce; title: 16 Italian Sauce; title: 17 Maitre d' Hotel Sauce; title: 18 Sharp Maitre d' Hotel Sauce; title: 19 Geneva Sauce; title: 20 Gooseberry Sauce; title: 21 Mustard Sauce; title: 22 Indian Sauce; title: 23 Red Sauce; title: 24 Mayonnaise Sauce; title: 25 Wine Sauce; title: 26 The same, as Sweet sauce; title: 27 Mushroom Sauce; title: 28 Shalot sauce; title: 29 Tomato sauce; title: [missing a page here]; title: 106 Golden Eggs; title: 107 Eggs a la Pelle; title: 108 Buttered Eggs; title: 109 Salisbury Buttered Eggs; title: 110 Provence Buttered Eggs in Eggs a la Soyer; title: 112 Curried Eggs; title: 113 Russian Curried Eggs; title: VEGETABLES; title: 114 Curried Vegetables; title: 115 Onions en Matelotte; title: 116 Onions au Riz; title: 117 Haricots a la Provencale; title: 118 French beans a la Lyonnaise; title: 119 Spinage au Beurre; title: 120 Spinage a la Creme; title: 121 Spinage a l'ltalienne; title: 122 White Haricot Beans a la Francaise; title: 123 Potato Croquets; title: 124 Fried Potatoes; title: 125 Choux farcies; title: 126 Potato Pudding (Swiss recipe); title: 127 Potatoes a la Lyonnaise; title: 128 Potatoes a la Maitre d'Hotel; title: 129 Potatoes en brun; title: 130 Tomatas au Gratin; title: 131 Cauliflower au gratin; title: 132 Potatoes au gratin; title: 133 French Beans a la Maitre d'Hotel; title: 134 French Beans de Dijon; title: 135 Potatoes a la Pelerine; title: 136 Stewed Peas; title: 137 Petits poisau Slice; title: 138 Stewed Lettuce; title: 139 Artichokes a la Reyniere; title: 140 Celery in frittura; title: 141 Salsify in frittura; title: 142 Fried Jerusalem Artichokes; title: 143 Sweet Fritters of Celery; title: 144 Jerusalem Artichokes, or Cardonsan Parmesan; title: 145 Artichokes a la Provencale; title: 146 Calecannon; title: 147 Carrots a la Menage re; title: 148 Carrots a I'Allemande; title: 149 Carrots a la Lungern; title: 150 Stewed Mushrooms; title: 151 Mushrooms au Gratin; title: 152 Broiled Mushrooms; title: 153 Mushrooms Sautes; title: 154 Minced Mushrooms; title: 155 CEufs a la Tomate; title: 156 Mushrooms a la Fermicre; title: 157 Potato Hash; title: 158 The same au Fromage; title: 159 Ragout de Bearne; title: 160 Potato Pie; title: 161 St. Quentin Potato Pie; title: 162 Potatoes a la Bonnc-femme; title: 163 Potato Souffle; title: 164 Bread Cutlets; title: 165 Maigre Rissolles; title: 166 Macaroni Rissolles; title: 167 Potato Rissolles; title: 168 Macaroni a la Suisse; title: 169 Macaroni; title: 170 Cheese Macaroni; title: 171 Macaroni Fritters; title: 172 Savoury Rice Pudding; title: 173 Fried Rice; title: 174 Parmese Rice; title: 175 Vegetable Pudding; title: 176 Curry Salad; title: 177 Curry Custard; title: 178 Curried Macaroni; title: 179 Curried Potatoes; title: 180 Curried Fish; title: 181 Curried Eggs; title: 182 Curried Toast; title: 183 Toast au Diablerets; title: 184 Anchovy Toast; title: 185 Indian Toast; title: 186 Anchovy Butter; title: 187 Indian Butter; title: 188 Viennese Salad; title: 189 Russian Salad; title: 190 Dutch Salad; title: 191 Galette Cake; title: 192 Potato Hot Cakes; title: 193 German Gaufires; title: 194 Carlsbad Gaufires