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

Naples or finger biscuits 745 Orange pudding 830
Napolitaine, a la Raviolis 308 — sauce 100
Neapolitan sauce 59 — water ice 916
Neck of mutton, boiled 417 Ordinary sandwiches 365
—, with puree of sorrel 422 Orgeate, or almond milk 1036
— of mutton, roebuck fashion 419 Orleans plums, to bottle 877
—, a l'Allemande 421 Ox-cheek, braized 395
—, a l'Irlandaise 418 — soup 143
—, a la Soubise 420 Ox-palates a la Florentine 595
—, of veal, larded 400 — curried 596
—, venison, roast 457 Ox-tail, breaded and grilled 593
Night-cap 1025 — haricot of 591
Nightingale, Soeur, rice a la 310 — soup 142
Noix, or cushion of veal 401 — with stewed peas 592
Normande, turbot a la 194 Ox-tongue 394
Nose, to stop the bleeding of the 1083 Oysters 347
Nougat 754 — croquets 318
— of almonds 754 — devilled 348
— Parisian 755 — fried 311
— small a la Chantilly 756 — sauce, brown 44
Nouilles a la Palermo 726 — sauce, white 43
— paste 954 — scolloped 283
Novel kinds of frying batter 290 — soup 183
Noyeau jelly 851    
    Palestine soup 162
Olives 350 Panachee jelly 854
Omelet with kidneys 714 Panada, bread 184
— with oysters 715 — chicken 977
— with fine-herbs 711 — game 978
— with Parmesan cheese 713 Pancakes, plain 821
— with shalots 712 Parisian cake 741
— soufflee 820 — loaves 802
— and souffles 816 — nougats 755
Onions glazed 104 — turnover of apples 786
— pickled 967 Parisienne, turbot a la 192
— porridge 160 Parsley sauce 48
— Portugal a l'Espagnole 679 Partridges braized, with cabbages 485
— sauce 55 — chatreuse of 523
Orangeade 1031 — roast 655
Orange biscuits 773 — salmis, chaudfroid of 939
— compotes of 894 — stewed, celery sauce 634
— filled with jelly 855 — with sage and onion 488
— flower tea 1069 — a la Bearnaise 633
— fritters 808 — a la Price of Wales 487
— in syrup 885 — a la Victoria 486
— jelly 840    
— marmalade 1003