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

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