Index - A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Cabbage, red, pickled 968 Caper sauce, white 26
Cabinet pudding 825 Capilotada of fowl 651
Cakes in general 737 Capon, boiled 472
— , almond 765 — , roast 660
— , cheese 782 — a la Perigueux 469
— , Compiegne 739 — a la Piemontaise 470
— , Conde 788 — a la Regence 471
— D'Artois 784 Caramel cream 865
— dessert 903 — lemon 1011
— Genoese 757 Cardinal sauce 62
—,—, with almonds 758 Carlton-house soup 139
— Parisian 741 Carp, fried 272
— , plum 746 — , stewed 273
— , Polish 795 — , stuffed and baked 274
— , — , or Baba 738 Carrots, glazed 105
— , pound 750 — , puree of 116
— , Queen's 764 — soup a la Cressy 153
— , Savarin 743 —, young, a l'Allemande 693
— , Savoy 744 — , — , preserved 961
— , seed 748 Cartridges, Love's 1055
— , Spanish, Petits-choux 760 Cauliflowers with Parmesan cheese 674
— , Turin 911 — with white sauce 673
—, veal, Yorkshire 512 Cazanova salad 377
— , Victoria 742 — sauce 82
Calf's brains fried 568 Celery a la Villeroi 667
— —, in cases au gratin 569 — and button-onions soup 136
— — a la ravigotte 566 — braized with brown sauce 666
— —, with nut-brown butter 567 — puree of 119
Calf s feet, fried 572 — sauce 91
— — a la bourgeoise 570 — white, soup 163
— — a la poulette 571 Celestine cream 866
— — jelly 838 Champagne biscuit 772
— — soup 147 Chapped hands, cure for 1086
— head and bacon 586 Chaps, Bath 447
— — a la financiere 589 Char, grilled 263
— — broiled 588 — , water, souchet of 264
— — hashed 587 Charles, St. (American drink) 1030
— — turtle fashion 590 Charlotte, apple 797B
— liver and bacon 561 — , Russian 863
— liver a la mode 562 Chartreuse of partridges 523
— tail soup 146 Chateaubriand sauce 77
Camomile tea 1065 Chaud froid, fricassee 938
Canopees anchovy 335 Cheesecakes 782
— cheese 334 Cheese, canapees 334
— , Prince of Wales 336 — , toasted 333
Caper sauce, brown 25 Cherries, to bottle 873
    — , compote of 898