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

Dandelion tea	1071	Dutch herrings	352
Darioles	787	— sauce	79
D'Artois of apricot	789	D'Uxelles sauce	75
— cake	784
Delight, ladies	971A	Eau Sucree	988
D'Esclignac soup	137	Economical aspic jelly	8
Dessert cakes	903	— forcemeat, or Godiveau	190
Devilled biscuits	337	— maitre-d'hotel sauce	33
— bones	531	— stock	5
— game	340	— second stocks or broths	14
— oysters	348	— white sauce	18
— salmon	339	Edgebone of beef, See Aitch-bone
Devil mixture	131	Eel-pie, Richmond	733
— sauce	83	Eels, spitchcocked	268
Devonshire pie	730	— , stewed	269
Different kinds of cream	857	— , stewed, white	271
— of ices	916	— a la Tartare	270
— of paste	949	Eggs, different methods of dressing	708
— of pickles	966	— poached with ham	717
— of puddings	822	— poached with anchovy toast	716
Dried apricots	883	— poached with nut-brown butter	720
— barberries	888	— with truffles	710
— cherries	887	— au gratin	709
— fruit glaces	881	— a la Aurore	719
— haddocks	331	— a la Dauphine	718
— herbs	964	— a la Tripe	708
— pears glaces	882	— a la Suisse	721
Drinks, American	1014	Egg-nogg	1019
—, Continental, in treatment of typhus fever	1084	— sauce	45
— medicinal	1059	Endive with cream	672
— , refreshing, for sore throat	1074	English and Foreign summer drinks	1031
— , summer, English and Foreign	1031	English salad	368
Drops, Dutch	906	Entrees, cold—or chicken, lobster, and fish salads or mayonaises	929
— , punch	1008	— , plain, or side dishes for every-day fare	526
— , rose	1006	— of superior class	595
— , strawberry	1007	— , or first course side dishes of pastry	518
Dry Savoys	904	Epicurean butter	130
Duchess loaves	761	Escalopes of fowl and cucumber	617
— soup	145	—, of mutton with fine-herbs	603
Duck, wild. See Wild Fowl a la Chasseur, 645; American fashion, 646 ; a la Bigarrade	650	Extract of game for gravy	11
Ducks braized with turnips	494
— stewed a l'Espagnole	492
— stewed with peas	493
Dutch drops	906

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