Part 20

Allemande Sauce, 18.

Almond Cream, 229, 251; Sauce, 299; Trifles, 279; Turban, 285; Water-ice, 255.

Apple Jelly, 212; Compote, 263-265.

Apricot Sauces, 297; Water-ices, 256.

Artichokes, Fried, 198.

Aspic, Jelly, 195; Lobster in, 79; Mayonnaise, 47; Oysters in, 76; Reed-birds in, 159.

Ballotines, 177.

Béarnaise Sauce, 26.

Béchamel Sauce, 17, 159.

Beef, Fillets of, 86-89.

Beet-root Fritters, 198.

Birds, how to bone, 172-175; how to stuff, 175.

Biscuits, Rout, 286.

Bouchées, 124.

Bouquet of herbs, 37.

Cabinet Pudding, 233, 239.

Cakes, Dessert, 285, 289.

Cakes and Sauces, fine, 291-295. Chestnut Croquettes, 291. Madeleines, 291. Petits Fours, 292.

Candied Orange and Lemon Peels, 260, 261.

Caper Sauce, 29.

Cardinal Sauce, 30.

Cauliflower Fritters, 198.

Celery Sauce, 29.

Charlotte Russe, 281-283.

Châteaubriand Sauce, 34.

Chaudfroid Sauce, 160.

Chaudfroids. (See Entrées.)

Cheese Dishes, 306-308. Genoa Ramaquin, 306. Puffs, 306. Sticks, 307.