The Cook's GuideA Victorian cookery archive

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

1868 edition
Tongue, potted 941 Veal, breast or, roast 407
Tooth-ache, cure for 1085 —, breast of, rolled 408
Toulouse ragout 125 —, breast of, a la Chipolata 410
Tourte, German, of apricots 785 —, breast of, a la Printaniere 409
— of Godiveau 525 —, cake, Yorkshire 512
Transparents 913 —, noix or cushion of 401
Trifles, savoury 325 —, cushion of, a la St. Cloud 403
Tripe, baked 545 —, cushion of, a la St. George 402
—, boiled 542 —, cutlets a la Financiere 604
—, fried 543 —, cutlets a la Maintenon 605
—, stewed 544 —, cutlets a la Russe 606
Trout a l'Aurore 213 —, cutlets with mushroom 564
—, grilled, Epicurean sauce 211 —, fillet of, roast 397
— plain boiled 210 —, forcemeat of, quenelle 185
— with Genoese sauce 212 —, loin of, braized 405
Trout fillets 214 —, loin of, roast 404
Truffles a la Piemontaise 678 —, loin of, a la Creme 406
—, eggs with 710 —, mince, with poached eggs 565
—, large, a la Serviette 677 —, neck of, braized 399
—, preserved 963 —, neck of, larded 400
—, sauce 65 —, neck of, roast 398
Tschi, or Russian soup 176 — stock, white 2
Tunny 341 — stuffing or seasoning 294
Turbot, plain boiled 191 — tea 975
—, grilled a la Vatel 193 —, tendons of, and spinach 609
— a la Bechamel 196 —, tendons of, curried 610
— a la Normande 194 Veal and ham pie 501
— a la Parisienne 192 Veal and rice soup 158
— with cream au gratin 195 Vegetables, how to dress 666
— fillets 197 —, various kinds of, preserved 957
Turin cakes 911 —, Macedoine of 101
Turkey, boiled 467 Vegetable salads 379
—, boiled a la Yorkshire 468 — marrow 694, 695
—, roast 464 — soup 179
— a la Chipolata 465 Venetion biscuits 768
— a la Provencale 466 Venison chops 460
Turkish fashions for rice 302 — fry 459
— pilau 326 —, haunch of roast 455
Turnips, glace's with sugar 692 —, neck of roast 457
—, puree of 118 —, removes of 455
—, soup 164 — sauce 47
Tutti-frutti 1056 —, shoulder of roast 456
Typhus fever, Continental drink in treatment of 1084 Vermicelli soup 160
    Victoria biscuits 781
Various kinds of preserved vegetables 957 — cake 742
Vatel, grilled turbot a la 193 — pudding 824
    — sandwiches 359
    — soup 173
Source and transcription details
Source
Francatelli, 1868 edition
Content status
transcription
Review status
imported-unreviewed
Legacy file
public/index/index23.html
Legacy revision
8531e8373e9b
Source checksum
6547a4ee266a858572c86ac212bdfe00306f35b12dc47c3848495cbe22163236
Legacy text checksum
02e3998e09f82e9e227b78853bb93432b875bb01deb75e4d3af6ca8b39f12910

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/index23.html