| Fare, bills of, for every month in the year |
|
Forcemeat of liver and ham for raised pies |
188 |
| Fennel sauce |
52 |
— of real, quenelle |
185 |
| Flammish leek |
517 |
— of whitings, quenelle |
186 |
| Florentine fashion for rice |
306 |
Fore-quarter of lamb, roast |
430 |
| Floster |
1028 |
Fowls, boiled, a la cardinal |
624 |
| Fillet of beef, larded |
389 |
—, boudins of, a la Lucullus |
627 |
| — a la Napolitaine |
390 |
—, capilotada of |
651 |
| — a la Richelieu |
391 |
—, escalopes of, and cucumber |
617 |
| — a la Soubise |
585 |
—, fillets of, with asparagus peas |
616 |
| — of fish fried in batter |
243 |
—, grilled, with purde of mushrooms |
623 |
| — of fowl with asparagus peas |
616 |
—, legs of, a la Wellington |
619 |
| — of gurnet |
248 |
—, mayonaise of, |
933 |
| — of haddock |
232 |
—, quenelles of, a la supreme |
629 |
| — of mackerel a la maitre-d'hotel |
252 |
—, supreme of, a la royale |
615 |
| — of mutton |
601,602 |
—, a la Romanie |
625 |
| — of partridges & la Thackeray |
636 |
Fowl and ham, potted |
940 |
| of salmon a l'lndienne |
205 |
—, wild |
645,646,650 |
| — — a la Marechale |
206 |
French beans, a la maitre-d'hotel |
686 |
| — — a la Ravigotte |
208 |
—, beans, with fine-herbs |
687 |
| — — a la Tartare |
207 |
—, beans preserved |
958 |
| — of sole |
241 |
French gauffres |
752 |
| — of sole, fried |
242 |
— salad |
370 |
| — of sole, a la Rouennaise |
245 |
— timbale |
732 |
| — of sole, a la Tartare |
244 |
Fricassee chaudfroid |
938 |
| — of sole, mayonaise of |
935 |
Fricassee of chickens a la Havelock |
620 |
| — of trout |
214 |
— of rabbit |
637 |
| — of turbot |
197 |
Fried bread-crumbs |
71,296 |
| — of whiting a la Horly |
261 |
Fried cod a la Dieppoise |
221 |
| Financiere ragout |
124 |
— a la Portugaise |
222 |
| — sauce |
24 |
— fillets of fish in batter |
243 |
| Fine-herbs sauce |
74 |
— fillets of sole |
242 |
| Finger, or Naples biscuits |
745 |
— oysters |
311 |
| Fish, croquets of |
315 |
— potatoes |
706A |
| — pickled |
344 |
— salmon roe |
316 |
| — salad or mayonaise |
929 |
— soles |
234 |
| — sandwiches |
362 |
Fritters, apple |
806 |
| —, scollops of |
312 |
—, cintra |
810 |
| — pie a la Ste. Teresa |
514 |
—, custard |
812 |
| — pie a la Ste. Ursula |
515 |
—, German |
815 |
| Flemish gauffres |
751 |
—, orange |
808 |
| — salad |
375 |
—, peach |
809 |
| Food, infants |
992C |
|
|
| Forcemeat, economical, or Godiveau |
190 |
|
|
| — for preserving game |
189 |
|
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