Part 24

Oysters, 71-78. À la Tartare, 78. À la Villeroi, 71. In Aspic, 76. Various ways of serving, 71-78.

Papillotes, 65.

Parsley Sauce, 29.

Partridges, Soufflé of, 146.

Patties, 116-124. Chicken, 121. Dresden Cases for, 118. Oyster, 121. Sweetbread, 120.

Pears, à la Princesse, 267; Compote of, 265, 266, 268.

Petits Fours, 292.

Pies, Game, 183-190.

Pigeon Cutlets, 143.

Pigeons, à la Tartare, 144; Compote of, 145.

Pineapple Water-ice, 254.

Piquante Sauce, 35.

Pistache Cream, 229.

Pistachio Water-ice, 255.

Poivrade Sauce, 36.

Potage, à la Hollandaise, 56; à la Royale, 59.

Potatoes, à la Provençale, 204; Milanese, 205; Scalloped, 205.

Poulette Sauce, 20.

Prawns, Coquilles of, 63.

Princess Soup, 58.

Profiterolles, 194.

Puddings, 230-234, 238-246. Bombay Ice Pudding, 241. Chocolate Cream Pudding, 245. Cold Cabinet Pudding, 233. Cold Soufflé Pudding, 231. Diplomatic Pudding, 232. Filbert and Wine Iced Pudding, 243. Frangipanni Iced Pudding, 238. Frozen Pudding, 235. Ice Pudding, 240. Iced Cabinet Pudding, 239. Iced Custard with Fruit, 244. Iced Jelly Pudding, 241. Iced Puddings, 243. Imperial Rice Pudding, 231. Jubilee Pudding, 230. Rice à la Princesse, 245. Sauces for, 295-299.

Puffs, Cheese, 306.

Purée of Ham, 152.

Quenelles for entrées, 125-129; for soups, 53, 54.

Rabbit, Grenadines of, 149; Fillets of, 150.

Rabbits, 148.

Raspberries, how to cook, 271; Jellied, 221.