Part 21

Chestnut Soup, 57; Croquettes, 291.

Chicken, à la Hollandaise, 114. And Ham Cutlets, 157. Chaudfroids of, 156. Fritot of, 132. Patties, 121. Salad, 154. Scallops, 130. Tartlettes, 114. Timbale of, 129. Turtle fashion, 136.

Chocolate Cream Pudding, 245.

Choice Cookery explained, 1-3.

Chops, Lamb and Mutton, 98-103.

Cigarettes, 108, 135, 136.

Cinnamon, care in selecting, 216; Water-ice, 255.

Claret Granito, 258; Jelly, 215.

Cod, Fillets of, 62.

Cold Game Pies, 183-190.

Compote of Apples, 263-265; of Cherries, 272; of Chestnuts, 269, 270; of Oranges, 269; of Pears, 266, 268; of Pigeons, 145; of Strawberries, 272.

Consommé, 51-55.

Coquilles, 63, 64.

Creams, 223-230, 235-237. Almond Cream, 229. Bohemian Jelly Creams, 237. Cocoanut Cream, 235. Coffee Cream, 226. Curaçoa Cream, 226. Ginger Cream, 224. Hazel-nut Cream, 236. Here and in Europe, 223. Neapolitan Cream, 224. Nut Creams, 235. Pistache Cream, 229. Strawberry Cream, 227. Vanilla Cream, 227. Walnut or Hickory-nut Cream, 237. Whipped Cream, 213, 214.

Croquettes, Chestnut, 291; manner of preparing, 107.

Cucumber, Fillets of, 99; Fillets of Rabbit with, 150; Sauce, 29, 48; Stuffed, 199.

Culinary matters, 79-85.

Curaçoa, 258.

Currant Water-ice, 256.

Currants, how to cook, 271.

Cutlets, how to prepare, 107. Chicken and Ham, 157. Lamb, 99, 100. Mutton, 90, 98. Pigeon, 143. Russian Salad for, 101. Sweetbread, 109. Veal, 139.

Decorations, uneatable, 196.

Dessert, Small Cakes for, 285.

Downton Sauce, 39.

Dresden Patty Cases, 118.

Entrées, 86-106, 129-152, 153-171. A Civet, 150. Baked Ravioli, 137. Cold Lamb Cutlets in Mint Jelly, 100. Chicken Soufflé, 131. Chicken, Turtle fashion, 136. Cigarettes à la Chasseur, 135. Cigarettes à la Reine, 134. Cutlets Chaudfroid à la Russe, 102. Filets de Bœuf à la Béarnaise, 87. Filets de Bœuf aux Champignons, 87. Fillet of Beef, 86. Fillets of Beef à la Grande-Bretagne, 89. Fillets of Cucumber, 99. Fillets of Rabbit with Cucumber, 150. Fillets of Teal with Anchovies, 148. Fritot of Chicken, 132. Grenadines of Beef with Mushrooms and Poivrade Sauce, 88. Grenadines of Rabbit à la Soubise, 149. Lamb Cutlets en Concombre, 99. Lamb Cutlets with a Purée of Mushrooms, 100. Lobster Quenelles, 136. Mutton Cutlets à la d’Uxelles, 90. Mutton Cutlets à la Milanais, 90. Mutton Cutlets, or Chops, 98. Pigeon Cutlets, 143. Pigeons à la Tartare, 144. Quails à la Jubilee, 141. Quails à la Lucullus, 140. Salmis of Snipe, 147. Scallops of Chicken à la Périgord, 130. Soufflé of Partridges, 146. Sweetbreads à la Suprême, 103. Sweetbreads in Cases, 106. Sweetbreads with Oysters, 104. Timbale of Chicken à la Champenois, 129. Timbales d’Épinard, 151. Veal Cutlets à la Primrose, 139.

Entrées, Cold, or Chaudfroids, 153-171. Allumettes, 170. Canapés à la Bismarck, 165. Caviare Canapés, 166. Chaudfroid of Reed-birds, 160. Chaudfroids of Chicken, 156. Cheese Biscuits à la St. James, 168. Chicken and Ham Cutlets, 157. Chicken Salad à la Prince, 154. Cold Cheese Soufflés, 169. Croûtes de Fromage Glacé, 169. Eggs à la St. James, 170. Iced Savory Soufflé, 162. Kluskis of Cream Cheese, 168. Oysters à la St. George, 169. Prawns en Surprise, 166. Prince of Wales Canapés, 167. Reed-birds in Aspic, 159. Savage Club Canapés, 164. Savories, 162-164. Shrimp Canapés, 168. Sweetbread au Montpellier, 153.

Entrées, Fish, 61-70. Coquilles of Prawns, 63. Coquilles of Salmon or Halibut, 64. Fillet of Flounders, 69. Fillet of Sole à la Normande, 65. Fillets of Cod à la Normande, 62. Lobster in Aspic, 79. Lobster Soufflées, 62. Salmon en Papillotes, 65. Sole à l’Horly, 66. Turbans of Sole à la Rouennaise, 67.