Index - A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Dandelion tea 1071 Dutch herrings
352
Darioles
787 sauce
79
D'Artois of apricot
789 D'Uxelles sauce
75
cake
784
 
Delight, ladies
971A Eau Sucree
988
D'Esclignac soup
137 Economical aspic jelly 8
Dessert cakes
903 forcemeat, or Godiveau
190
Devilled biscuits
337 maitre-d'hotel sauce
33
bones
531 stock
5
game
340 second stocks or broths
14
oysters
348 white sauce
18
salmon
339 Edgebone of beef, See Aitch-bone
 
Devil mixture
131 Eel-pie, Richmond
733
sauce
83 Eels, spitchcocked
268
Devonshire pie
730 — , stewed
269
Different kinds of cream
857 — , stewed, white
271
of ices
916 a la Tartare
270
of paste
949 Eggs, different methods of dressing
708
of pickles
966 poached with ham
717
of puddings
822 poached with anchovy toast 716
Dried apricots
883 poached with nut-brown
butter

720
barberries
888 with truffles
710
cherries
887 au gratin
709
fruit glaces
881 a la Aurore
719
haddocks
331 a la Dauphine
718
herbs
964 a la Tripe
708
pears glaces
882 a la Suisse
721
Drinks, American
1014 Egg-nogg
1019
—, Continental, in treatment of typhus fever
1084 sauce
45
medicinal
1059 Endive with cream
672
— , refreshing, for sore throat
1074 English and Foreign summer drinks
1031
— , summer, English and
Foreign

1031 English salad
368
Drops, Dutch
906 Entrees, cold—or chicken, lobster, and fish salads or
mayonaises

929
— , punch
1008 — , plain, or side dishes for every-day fare
526
— , rose
1006 of superior class
595
— , strawberry
1007
— , or first course side dishes of pastry
518
Dry Savoys
904 Epicurean butter
130
Duchess loaves
761 Escalopes of fowl and cucumber
617
soup
145 —, of mutton with fine-herbs
603
Duck, wild. See Wild Fowl a la Chasseur, 645; American fashion, 646 ; a la Bigarrade
650 Extract of game for gravy 11
Ducks braized with turnips
494    
stewed a l'Espagnole
492    
stewed with peas
493    
Dutch drops
906