| 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 |
|
|