Part 22

Espagnole Sauce, 33.

Fillet, how to, 181, 182.

Fillets of Rabbits, 150.

Flavorings and Liqueurs, 210-212.

Flounders, Fillet of, 69.

Fritters, 198.

Fruits, Macédoine of, 222.

Frying, directions for, 91-95.

Galantines, 172-177. Of Breast of Veal, 178. Of Sucking Pig, 179.

Game Pie, 183. English manner of making, in a crust, 189, 190. Filling the case of, 186. French method of making, 185.

Game, Salad to eat with, 300.

Garnishes, 191-198. Colored Custard, 192. Profiterolles, 194. Spinach Juice, 192. Stuffed Artichokes, 197.

Gelatine, 196; right proportion for jelly, 217.

Ginger Cream, 224; Dessert Cakes, 289; Water-ice, 253.

Glaze, 8; how to preserve, 10.

Graniti, 257, 258. Claret Granito, 258. Sherry Granito, 258. To freeze, 257.

Grape-fruit Salad, 303.

Grenadines of Rabbit, 149.

Ham, Purée of, 152.

Herbs, French, 12; how to chop, 81; what required, 12.

Horseradish Sauce, 48.

Ice-creams and Ices, 246-256. Almond Water-ice, 255. Apricot Water-ice, 256. Chinese Ice, 252. Cinnamon Water-ice, 255. Currant Water-ice, 256. Custard for Ice-cream, 249. Fruit Jam and Jellies with Ice-cream, 250. Ginger Water-ice, 253. Grilled Almond Ice-cream, 251. Ice-cream with Eggs, 249. Pineapple Water-ice, 254. Pistachio Water-ice, 255. Simplest Fruit Ice-cream, 246. Tea Ice-cream, 252. Tutti-frutti Ice-cream, 248.

Ice Pudding, 240, 241.

Iced Custard with Fruit, 244.

Iced Puddings, 238, 239, 241, 243.

Jellies, 208-225. Aspic Jelly, 195. Consistency of Jelly, 214. Jellied Raspberries, 221. Jelly with Candied Fruits, 220. Jelly with Fresh Fruits, 218. Mint Jelly, 49. Mould of Apple Jelly, 212. Plain Claret Jelly, 215. Right proportions of Gelatine for Jelly, 217. Roman Punch Jellies, 222.

Kabobs, Oyster, 72-74.

Kromeskies, 107.