| Spring herbs
soup |
175 |
Talmouse |
791 |
| — soup |
134A |
Tapioca pudding |
835 |
| Sprouts, Brussels |
707 |
—, how to prepare |
991 |
| St. Charles |
1030 |
Tarragon sauce, clear |
80 |
| Stewed partridges, celery sauce |
634 |
Tartare, salmon a la |
202 |
| — peas |
690 |
— sauce |
38 |
| — rump of beef |
387 |
Tarts, apple, with quince |
803 |
| Sting of a wasp or bee, cure for |
1082 |
—, fruit, in general |
805 |
| Stock, economical |
5 |
—, paste |
953 |
| — game |
4 |
—, pear |
804 |
| — white veal |
2 |
—, Tartlets, apple |
797, 798 |
| pot, the |
1 |
—, cherry |
799 |
| Stocks and broths, how to clarify |
6 |
—, mosaic |
801 |
| — or broths, second, economy of |
14 |
—, of puff-paste |
800 |
| Stragotto sauce |
89 |
—, Tea, how to make |
1088 |
| Strawberry, compote of |
900 |
—, beef |
973 |
| — cream |
859 |
—, camomile |
1065 |
| — cream ice |
1047 |
—, dandelion |
1071 |
| — drops |
1007 |
—, hop |
1059 |
| — jelly |
846 |
—, hyssop |
1067 |
| — water |
1035 |
—, lime-flower |
1061 |
| — water ice |
924 |
—, linseed |
1060 |
| Strawberries, to bottle |
872 |
—, orange flower |
1069 |
| Strengthening extract, Dr. Wratislaw's |
980A |
—, saffron |
1068 |
| Stuffing for hares |
298 |
—, veal |
975 |
| —, sage and onion |
297 |
—, violet |
1063 |
| —, veal |
294 |
Tench, stewed |
275 |
| Sturgeon grilled, piquante sauce |
218 |
Tendons of veal, curried |
610 |
| — a la Bourguignotte |
216 |
— of veal and spinach |
609 |
| — a la Cardinal |
215 |
Thickening, brown, for sauces |
9 |
| — a la Royale |
217 |
white, for sauces |
10 |
| Sucking-pig, roast |
444 |
Thick giblet soup |
141A |
| Suet pudding |
293 |
Timbale of macaroni |
520 |
| Sugar, barley |
1013 |
— a la Florentine |
725 |
| Suisse Lecrelets |
777 |
— of Nouilles a la Vanille |
727 |
| Summer drinks, English and foreign |
1031 |
—, French |
732 |
| Supreme of fowl a la royale |
615 |
Timbales and pies, raised |
728 |
| Swedes |
769 |
Throat, sore, gargle for |
1072 |
| Sweetbread, roasted |
579 |
—, refreshing drink for |
1074 |
| — a la Toulouse |
607 |
Toad-in-the-hole |
540 |
| — a la Villeroi |
608 |
Toast, anchovy |
338 |
| — cutlets |
580 |
—, marrow, a la Victoria |
319 |
| Syrup, how to clarify |
842 |
Toast and water |
987 |
| —, oranges |
885 |
Toasted cheese |
333 |
| |
|
— a la Provencale |
675 |
| |
|
Tongue with aspic jelly |
931 |
| |
|
—, ox |
394 |