Оглавление
Mary Ronald. Luncheons: A Cook's Picture Book
Luncheons: A Cook's Picture Book
Table of Contents
CHAPTER I. LUNCHEONS
GARNISHING AND DISHING MEATS
VEGETABLES
COLD DISHES
FISH
POTATOES
CREAM
CAKE
THE PASTRY-BAG
FONTAGE CUPS
DIFFERENT WAYS OF PREPARING BUTTER
MEASURES AND TERMS
ORDER OF COURSES
Chapter II. FIRST COURSE
FRUITS
CLAM OR OYSTER COCKTAILS
ANCHOVY EGGS
HEART-SHAPED SALMON CANAPÉS
ANCHOVY CANAPÉS
CANAPÉS OF CAVIARE
OYSTERS OR CLAMS ON THE HALF SHELL
Chapter III. SECOND COURSE
SOUPS
CONSOMMÉ OF BEEF
CONSOMMÉ OF CHICKEN
CLAM BROTH
CLAM BISQUE
CREAM OF CLAMS
CREAM OF OYSTERS
CREAM SOUPS
CREAM OF SPINACH
CREAM OF CELERY
Chapter IV. THIRD COURSE
EGGS
TO POACH EGGS
TO POACH EGGS IN FRENCH STYLE
TO SCRAMBLE EGGS
PLAIN FRENCH OMELET
BEATEN OMELET
OMELET CHASSEUR
CREAMED POACHED EGGS
CREAMED EGG BASKETS
POACHED EGGS WITH GREENS
EGGS IN NESTS
SPANISH EGGS
EGGS FARCI
EGGS À L’AURORE
SCRAMBLED EGGS WITH CALVES’ BRAINS
Chapter V. FOURTH COURSE
SHELL-FISH—LOBSTERS—FISH
SAUTÉD OYSTERS
FRIED OYSTERS WITH COLD SLAW
COLD SLAW
OYSTERS À LA NEWBURG
SCALLOPS
FRIED SCALLOPS
SCALLOPS ON THE SHELL
CREAMED LOBSTER
BROILED LOBSTER
BROILED SMELTS
BROILED SHAD ROE
SHAD ROE CROQUETTES
FILLETS OF FISH
FRIED FILLETS OF FISH
ROLLED FILLETS OF FLOUNDER
BAKED FILLETS OF FISH WITH SAUCE
FILLETS OF FISH WITH MUSHROOMS
CREAMED FISH GARNISHED WITH POTATOES
FISH À LA JAPONNAISE
Chapter VI. FIFTH OR SEVENTH COURSE
ENTRÉES
RISSOLES
VOL-AU-VENT
SALPICON
SWEETBREADS
TO PREPARE SWEETBREADS
BAKED SWEETBREADS
GLAZED SWEETBREADS
COQUILLES OF SWEETBREADS
TO PREPARE CALF’S BRAINS
CALF’S BRAINS
CROQUETTES
CHICKEN TIMBALES
LIVER TIMBALES
BAKED MUSHROOMS
STUFFED MUSHROOMS
STUFFED TOMATOES
STUFFING FOR TOMATOES
STUFFED GREEN PEPPERS
BAKED TOMATOES AND FONTAGE CUPS
JARDINIÈRE
VEGETARIAN DISH
Chapter VII. SIXTH COURSE
MEATS
CASSEROLE OF BEEF
FILLET OF BEEF
FILETS MIGNONS
FILETS MIGNON WITH TOMATOES AND MUSHROOMS
CHOPS À LA SOUBISE
SOUBISE SAUCE
CHOPS WITH HORSERADISH SAUCE
HORSERADISH SAUCE
CHOPS GARNISHED WITH ARTICHOKES
BONED CHOPS WITH MUSHROOMS
TO PREPARE THE MUSHROOMS
COTTAGE PIE
MEAT AND POTATO PIE
MINCED MEAT WITH POTATO RINGS
MINCED HAM AND EGGS
VEAL CHOPS
VEAL À L’ITALIENNE
SMALL VEAL CUTLETS
GRENADINES OF VEAL
PORK TENDERLOINS
VEGETABLES AND CEREALS USED AS VEGETABLES
STUFFED BAKED POTATOES
POTATO PURÉE
RICE À LA MILANESE
BAKED HOMINY
QUENELLES OF CORNMEAL
BOILED LETTUCE
TOMATO FARCI
BROILED TOMATOES
SPINACH
BEAN CROQUETTES
CHICKEN
CASSEROLE OF CHICKEN, No. 1
CASSEROLE OF CHICKEN, No. 2
PANNED CHICKEN
SMOTHERED CHICKEN
CHICKEN FRIED IN CREAM
CHICKEN JOINTS
CHICKEN EN SURPRISE
FORCEMEAT
SAUCES
WHITE SAUCE
BROWN SAUCE
SUPREME SAUCE
TOMATO PURÉE
MAÎTRE D’HÔTEL BUTTER
GLAZE
TO MAKE GLAZE
SWEET SAUCES FOR PUDDINGS
HARD SAUCE
LIQUID SAUCES
Chapter VIII. SEVENTH COURSE
PUNCHES—FRUIT—CHEESE DISHES
FROZEN PUNCHES
BRANDY PEACHES
CHEESE CROQUETTES
CHEESE PATTIES
GNOCCHI À L’ITALIENNE
GNOCCHI À LA ROMAINE
GNOCCHI À LA FRANÇAISE
Chapter IX. EIGHTH COURSE
GAME
QUAILS BROILED
QUAILS ROASTED
SQUABS
SALADS
FRENCH DRESSING
MAYONNAISE DRESSING
CREAM DRESSING
PREPARING SALADS
SALADS
COLD SERVICE
CHICKEN ASPIC
ASPIC OF PÂTÉ DE FOIE GRAS
CHICKEN MOUSSE
LIVER LOAF OR COLD TIMBALE
COLD SLICED MEATS
GLAZED TONGUE
BOILED HAM
BONED HAM
COLD FISH
JELLIED CUTLETS
FISH IN THE GARDEN
COLD HALIBUT
CHEESE
CREAM CHEESE WITH BAR-LE-DUC CURRANTS
Chapter X. NINTH COURSE
HOT DESSERTS
FARINA CROQUETTES
HUCKLEBERRY PUDDING
CHOCOLATE BREAD PUDDING
COCOANUT BREAD PUDDING
FIG PUDDING
GREEN-GAGE PUDDING
TAPIOCA PUDDING WITH PRUNES
SAUTÉD BANANAS
BAKED BANANAS, No. 1
BAKED BANANAS, No. 2
BAKED QUINCES
SOUFFLÉS
STRAWBERRY SOUFFLÉ
FRUIT AND OTHER SOUFFLÉS
BURNING PEACHES
BURNING CHERRIES
COLD DESSERTS
APPLES RICHELIEU
STEWED APPLES, No. 1
STEWED APPLES, No. 2
BAKED APPLES
COMPOTE OF FIGS
COMPOTE OF APRICOTS
COMPOTE OF PEARS
BANANAS AND CREAM
STRAWBERRIES AND CREAM
PEACHES AND CREAM
BREAD AND JAM TARTLETS
PINE CONES
CORNSTARCH PUDDINGS
PEACH PUDDING
TAPIOCA PUDDING
RICE PRUNE PUDDING
JELLIED APPLE PUDDING
PINEAPPLE PUDDING
SAVARINS
BABAS
COFFEE MOUSSE
PEACH MOUSSE
CHESTNUT PURÉE
CHESTNUT BAVARIAN
CHARLOTTE RUSSE
STRAWBERRY CHARLOTTE RUSSE, No. 1
STRAWBERRY CHARLOTTE RUSSE, No. 2
HOW TO MAKE MERINGUES
MERINGUE RING
MERINGUE CREAM TART, No. 1
MERINGUE CREAM TART, No. 2
MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM
CHOCOLATE CREAM
CHOCOLATE SPONGE
BAVARIAN CREAM GARNISHED WITH CREAM-CAKES
PIES AND TARTS
PUFF-PASTE
JAM TART
TARTLET SHELLS
STRAWBERRY TARTLETS
FRANGIPANE TARTLETS
FRANGIPANE CREAM
FRUIT TARTLETS
JALOUSIES
CRANBERRY PIE
COCOANUT PIE
CURRANT PIE
LEMON PIE, No. 1
LEMON PIE, No. 2
STRAWBERRY CAKES
CURRANT SHORTCAKE
Chapter XI. TENTH COURSE
PLAIN ICE CREAM
HOT CHOCOLATE SAUCE FOR ICE CREAM
HOT MAPLE SAUCE FOR ICE CREAM
STRAWBERRY ICE CREAM
MELON ICE CREAM
PEACH ICE CREAM
WATER-ICES
LEMON ICE
ORANGE ICE
STRAWBERRY ICE
APRICOT ICE
PINEAPPLE ICE
MACEDOINE ICES
CAFÉ FRAPPÉ
Chapter XII. ELEVENTH COURSE
FRUITS
PINEAPPLE
CHERRIES
Chapter XIII. LOAF CAKES—SMALL CAKES—FANCY CAKES
LOAF CAKES. GINGERBREAD WITH CHOCOLATE GLAZE
CHOCOLATE GLAZE
ORANGE-CAKE, No. 1
ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE
CHOCOLATE-CAKE
COCOANUT-CAKE
COCOANUT CREAM-CAKE
CAKE DECORATED WITH STAR
TO MAKE STENCIL
CAKE DECORATED IN TWO SHADES OF WHITE ICING
ICED CAKE DECORATED WITH PINK BOW-KNOT
CAKES DECORATED WITH CANDIED VIOLETS. AND WITH CANDIED ROSE-LEAVES
CAKE-BASKET HOLDING MERINGUE MUSHROOMS
SMALL CAKES
CUP-CAKES WITH DECORATION OF FLOWER DESIGN
FANCY CAKES
CREAM-CAKES
CREAM FILLING
CREAM-CAKES, ICED
CREAM-CAKES WITH JAM AND WHIPPED CREAM
LITTLE CREAM-CAKES WITH CARAMEL ICING
MERINGUE MUSHROOMS
COCOANUT MERINGUES
GALETTES
PASTRY FINGERS
ICINGS
Chapter XIV. BREADS
STIRRED BREAD
WATER BREAD
WHOLE WHEAT BREAD
ROUND LOAF AND BAKING TIN
UNLEAVENED BREAD-CHIPS
SCOTCH OAT-CAKES
PULLED BREAD
THE BREAD-CUTTER
LACE TOAST OR ZWIEBACK
SWISS ROLLS
LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS
STRIPED BREAD AND BUTTER
CHECKERED BREAD AND BUTTER
BREAD AND BUTTER SANDWICHES
ROLLED OR MOTTO SANDWICHES
LETTUCE SANDWICHES
SANDWICH FILLINGS
SANDWICHES
TOASTED CHEESE SANDWICHES
BRIOCHE
TO MAKE A LOAF OF BRIOCHE
CORN-MUFFINS
CHEESE-CRACKERS
INDEX
