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

Salads in general 366 Sauce, Allemande 17
— a la Rachel 378 —, anchovy 49
—, beet-root and spanish onion 371 —, apple 50
—, Cazanova 377 —, arrowroot 97
—, chicken, lobster and fish 929 —, Aurora 88
— cucumber 369 —, Bourguignotte 60
—, English 366, 367, 368 —, bread 70
—, Flemish 375 —, brown 12
— French 370 —, brawn, cold 30
— German 376 —, brown thickening for 9
—, Grouse 937 —, Bretonne 56
—, Hamboro 380 —, brown butter 54
—, Italian 372 —, brown caper 25
—, potato 705G —, brown Matelote 86
—, Russian 374 —, brown oyster 44
—, Spanish 373 —, butter, or melted butter 39
—, vegetable 379 —, cardinal 62
Salmis, chaudfroid of partridges 939 —, Cazanova 82
— of pheasant 632 —, celery 91
—- sauce 68 —, Chateaubriand 77
Salmon, boiled Scotch fashion 209 —, cherry 95
—, devilled 339 —, chevreuil 29
—, grilled 201 —, clear tarragon 80
—, grilled, kippered 330 —, cream almond 93
—, pickled 345 —, cream Bechamel 16
—, plain 200 —, cucumber for 960
— a la Regence 204 —, curry 85
— a la Tartare 202 —, devil's 83
— fillets a l'Indienne 205 —, Dutch 79
— fillets a la Marechale 206 —, D'Uxelles 75
— fillets a la Ravigote 208 —, egg 45
— fillets a la Tartare 207 —, economical maitre d'hotel 33
—, Matelote of 203 —, economical 18
—, Mayonnaise of 936 —, fennel 52
—, Mazarine of 522 —, financiere 24
—, roe fried 316 —, fine-herbs 74
Salsifis a la Creme 668 —, Genoese 20
— fried in batter 669 —, German, for boar's head 31
Sandwiches, Adelaide 358 —, green gooseberry 51
—, for ball-suppers 364 —, green ravigote 57
—, Bretby 360 —, ham 84
—, fish 362 —, horseradish 78
—, Irish 361 —, Italian 73
—, ordinary 365 —, lobster 40
—, Prince's 363 —, Lyonnaise 90
—, Victoria 359 —, maitre d'hotel 32
Sardines 342