Index

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

Name: The Cook's Guide and Housekeeper's & Butler's Assistant
Author: Charles Elmé Francatelli

1868 edition

Raspberry jelly	996	Roast capon	660
Ravigote sauce	34	— hams	453
— sauce, green	57	— hare	652
Raviolis a la Napolitaine	308	— larks	658
— soup	167A	— pheasant	654
Red cabbage, pickled	968	— pig a la chipolata	446
— currant jelly	993	— pig a la Perigueux	445
— deer, haunch of	458	— pigeons	662
— deer, removes of	455	— partridges	655
— mullets a la Chesterfield	256	— quails	656
— mullets grilled	253	— rabbits	653
— mullets in papers	255	— turkey	464
Reesandruffs	657	— breast of veal	407
Reform chips	103	— fillet of veal	397
— sauce	28	— loin of veal	404
Refreshing drink for sore throat	1074	— neck of veal	398
Regence, salmon a la	204	Roebuck	461
Remoulade of cucumbers	971	—, cutlets of	463
Removes in general	381	—, haricot of	462
— of poultry and game	464	—, removes of	455
— of venison, red deer, roebuck	455	Robert sauce	35
Restorative broth	982	Rolled breast of veal	408
Ribs, or target of lamb	431	— thin flank of beef	385
— of beef, a la mode	388	Roman gniocchi	309
— of beef, roast	382	— granito	921
Rice a la Soeur Nightingale	310	— punch iced	928
—, plain boiled for curries	227	Rose drops	1006
—, border of, a la reine	521	—, infusion of	1064
—, curried	301	Round of beef, boiled	383
—, Florentine fashion	306	Ruffs and rees	657
—, Milanese fashion	305	Rumpsteak, plain	533
—, Piedmontese fashion	304	Rusks, Brussels	749
—, Polish fashion	303	— pudding	832
—, souffle of	817	Russian biscuits	779
—, Spanish fashion	307	— Charlotte	863
—, Turkish fashion	302	— jelly	852
— water	985	— kromeskys	351
— and chicken	476	— salad	374
Richelieu sauce	63	— sauce	92
Richmond eel-pie	733	— soup, or tschi	176
Rings, cherry	1012
—, and wreaths	794	Saddle of lamb, braized	436
Rissoles	314	— of lamb a la Villeroi	437
Rizzolletti	313	Saddle of mutton, roast	425
Roach, barbel, and dace	276	— of mutton, a la Polonaise	429
Roast black game and grouse	663	Saffron tea	1068
		Sage and onion stuffing	297
		Sago, to prepare	990

Source and transcription details

Source: Francatelli, 1868 edition
Content status: transcription
Review status: imported-unreviewed
Legacy file: public/index/index18.html
Legacy revision: 8531e8373e9b
Source checksum: 33bd1dd27197a6012b597e4e2e81731cf96331ccd643a38ccf93f0beac145052
Legacy text checksum: aa292c075726ab0454adc5e4b7a4c7b4ca4c611f7a609c1b4a699c34b729cad1

Cite this page

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. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.

https://www.thecooksguide.com/index/index18.html