Luncheons

About this eBook

Author

Ronald, Mary, 1844-1903

Title

Luncheons: A Cook's Picture Book

Credits

Produced by Julia Miller, Barry Abrahamsen and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Luncheons

Category

Text

Project Gutenberg

eBook-No. 57896

Release Date

September 13, 2018

Copyright

Public domain in the USA.

Contents

1. 1.LUNCHEONS
2. 2.THE BOOK
3. 3.CONTENTS
4. 4.CHAPTER I LUNCHEONS — GARNISHING AND DISHING MEATS — VEGETABLES — COLD DISHES — FISH — POTATOES — CREAM — CAKE — THE PASTRY-BAG — FONTAGE CUPS — DIFFERENT WAYS OF PREPARING BUTTER — MEASURES AND TERMS — ORDER OF COURSES
5. 5.Chapter II FIRST COURSE — FRUITS — CLAM OR OYSTER COCKTAILS — ANCHOVY EGGS — HEART-SHAPED SALMON CANAPÉS — ANCHOVY CANAPÉS — CANAPÉS OF CAVIARE — OYSTERS OR CLAMS ON THE HALF SHELL
6. 6.Chapter III SECOND COURSE — SOUPS — CONSOMMÉ OF BEEF — CONSOMMÉ OF CHICKEN — CLAM BROTH — CLAM BISQUE — CREAM OF CLAMS — CREAM OF OYSTERS — CREAM SOUPS — CREAM OF SPINACH — CREAM OF CELERY
7. 7.Chapter IV THIRD COURSE — EGGS — TO POACH EGGS — TO POACH EGGS IN FRENCH STYLE — TO SCRAMBLE EGGS — PLAIN FRENCH OMELET — BEATEN OMELET — OMELET CHASSEUR — CREAMED POACHED EGGS — CREAMED EGG BASKETS — POACHED EGGS WITH GREENS — EGGS IN NESTS — SPANISH EGGS — EGGS FARCI — EGGS À L’AURORE — SCRAMBLED EGGS WITH CALVES’ BRAINS
8. 8.Chapter V FOURTH COURSE — SHELL-FISH—LOBSTERS—FISH — SAUTÉD OYSTERS — FRIED OYSTERS WITH COLD SLAW — COLD SLAW — OYSTERS À LA NEWBURG — SCALLOPS — FRIED SCALLOPS — SCALLOPS ON THE SHELL — CREAMED LOBSTER — BROILED LOBSTER — BROILED SMELTS — BROILED SHAD ROE — SHAD ROE CROQUETTES — FILLETS OF FISH — FRIED FILLETS OF FISH — ROLLED FILLETS OF FLOUNDER — BAKED FILLETS OF FISH WITH SAUCE — FILLETS OF FISH WITH MUSHROOMS — CREAMED FISH GARNISHED WITH POTATOES — FISH À LA JAPONNAISE
9. 9.Chapter VI FIFTH OR SEVENTH COURSE — ENTRÉES — RISSOLES — VOL-AU-VENT — SALPICON — SWEETBREADS — TO PREPARE SWEETBREADS — BAKED SWEETBREADS — GLAZED SWEETBREADS — COQUILLES OF SWEETBREADS — TO PREPARE CALF’S BRAINS — CALF’S BRAINS — CROQUETTES — CHICKEN TIMBALES — LIVER TIMBALES — BAKED MUSHROOMS — STUFFED MUSHROOMS — STUFFED TOMATOES — STUFFING FOR TOMATOES — STUFFED GREEN PEPPERS — BAKED TOMATOES AND FONTAGE CUPS — JARDINIÈRE — VEGETARIAN DISH
10. 10.Chapter VII SIXTH COURSE — MEATS — CASSEROLE OF BEEF — FILLET OF BEEF — FILETS MIGNONS — FILETS MIGNON WITH TOMATOES AND MUSHROOMS — CHOPS À LA SOUBISE — SOUBISE SAUCE — CHOPS WITH HORSERADISH SAUCE — HORSERADISH SAUCE — CHOPS GARNISHED WITH ARTICHOKES — BONED CHOPS WITH MUSHROOMS — TO PREPARE THE MUSHROOMS — COTTAGE PIE — MEAT AND POTATO PIE — MINCED MEAT WITH POTATO RINGS — MINCED HAM AND EGGS — VEAL CHOPS — VEAL À L’ITALIENNE — SMALL VEAL CUTLETS — GRENADINES OF VEAL — PORK TENDERLOINS — VEGETABLES AND CEREALS USED AS VEGETABLES — STUFFED BAKED POTATOES — POTATO PURÉE — RICE À LA MILANESE — BAKED HOMINY — QUENELLES OF CORNMEAL — BOILED LETTUCE — TOMATO FARCI — BROILED TOMATOES — SPINACH — BEAN CROQUETTES — CHICKEN — CASSEROLE OF CHICKEN, No. 1 — CASSEROLE OF CHICKEN, No. 2 — PANNED CHICKEN — SMOTHERED CHICKEN — CHICKEN FRIED IN CREAM — CHICKEN JOINTS — CHICKEN EN SURPRISE — FORCEMEAT — SAUCES — WHITE SAUCE — BROWN SAUCE — SUPREME SAUCE — TOMATO PURÉE — HOLLANDAISE SAUCE — MAÎTRE D’HÔTEL BUTTER — GLAZE — TO MAKE GLAZE — SWEET SAUCES FOR PUDDINGS — HARD SAUCE — LIQUID SAUCES
11. 11.Chapter VIII SEVENTH COURSE — PUNCHES—FRUIT—CHEESE DISHES — FROZEN PUNCHES — BRANDY PEACHES — CHEESE CROQUETTES — CHEESE PATTIES — GNOCCHI À L’ITALIENNE — GNOCCHI À LA ROMAINE — GNOCCHI À LA FRANÇAISE
12. 12.Chapter IX EIGHTH COURSE — GAME — QUAILS BROILED — QUAILS ROASTED — SQUABS — SALADS — FRENCH DRESSING — MAYONNAISE DRESSING — CREAM DRESSING — PREPARING SALADS — SALADS — COLD SERVICE — CHICKEN ASPIC — ASPIC OF PÂTÉ DE FOIE GRAS — CHICKEN MOUSSE — LIVER LOAF OR COLD TIMBALE — COLD SLICED MEATS — GLAZED TONGUE — BOILED HAM — BONED HAM — COLD FISH — JELLIED CUTLETS — FISH IN THE GARDEN — COLD HALIBUT — CHEESE — CREAM CHEESE WITH BAR-LE-DUC CURRANTS
13. 13.Chapter X NINTH COURSE — HOT DESSERTS — FARINA CROQUETTES — HUCKLEBERRY PUDDING — CHOCOLATE BREAD PUDDING — COCOANUT BREAD PUDDING — FIG PUDDING — GREEN-GAGE PUDDING — TAPIOCA PUDDING WITH PRUNES — SAUTÉD BANANAS — BAKED BANANAS, No. 1 — BAKED BANANAS, No. 2 — BAKED QUINCES — SOUFFLÉS — STRAWBERRY SOUFFLÉ — FRUIT AND OTHER SOUFFLÉS — BURNING PEACHES — BURNING CHERRIES — COLD DESSERTS — APPLES RICHELIEU — STEWED APPLES, No. 1 — STEWED APPLES, No. 2 — BAKED APPLES — COMPOTE OF FIGS — COMPOTE OF APRICOTS — COMPOTE OF PEARS — BANANAS AND CREAM — STRAWBERRIES AND CREAM — PEACHES AND CREAM — BREAD AND JAM TARTLETS — PINE CONES — CORNSTARCH PUDDINGS — PEACH PUDDING — TAPIOCA PUDDING — RICE PRUNE PUDDING — JELLIED APPLE PUDDING — PINEAPPLE PUDDING — SAVARINS — BABAS — COFFEE MOUSSE — PEACH MOUSSE — CHESTNUT PURÉE — CHESTNUT BAVARIAN — CHARLOTTE RUSSE — STRAWBERRY CHARLOTTE RUSSE, No. 1 — STRAWBERRY CHARLOTTE RUSSE, No. 2 — HOW TO MAKE MERINGUES — MERINGUE RING — MERINGUE CREAM TART, No. 1 — MERINGUE CREAM TART, No. 2 — MERINGUES FILLED WITH WHIPPED CREAM OR WITH ICE CREAM — CHOCOLATE CREAM — CHOCOLATE SPONGE — BAVARIAN CREAM GARNISHED WITH CREAM-CAKES — PIES AND TARTS — PUFF-PASTE — JAM TART — TARTLET SHELLS — STRAWBERRY TARTLETS — FRANGIPANE TARTLETS — FRANGIPANE CREAM — FRUIT TARTLETS — JALOUSIES — CRANBERRY PIE — COCOANUT PIE — CURRANT PIE — LEMON PIE, No. 1 — LEMON PIE, No. 2 — STRAWBERRY CAKES — CURRANT SHORTCAKE
14. 14.Chapter XI TENTH COURSE — PLAIN ICE CREAM — HOT CHOCOLATE SAUCE FOR ICE CREAM — HOT MAPLE SAUCE FOR ICE CREAM — STRAWBERRY ICE CREAM — MELON ICE CREAM — PEACH ICE CREAM — WATER-ICES — LEMON ICE — ORANGE ICE — STRAWBERRY ICE — APRICOT ICE — PINEAPPLE ICE — MACEDOINE ICES — CAFÉ FRAPPÉ
15. 15.Chapter XII ELEVENTH COURSE — FRUITS — PINEAPPLE — CHERRIES
16. 16.Chapter XIII LOAF CAKES—SMALL CAKES—FANCY CAKES — LOAF CAKES — GINGERBREAD WITH CHOCOLATE GLAZE — CHOCOLATE GLAZE — ORANGE-CAKE, No. 1 — ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE — CHOCOLATE-CAKE — COCOANUT-CAKE — COCOANUT CREAM-CAKE — CAKE DECORATED WITH STAR — TO MAKE STENCIL — CAKE DECORATED IN TWO SHADES OF WHITE ICING — ICED CAKE DECORATED WITH PINK BOW-KNOT — CAKES DECORATED WITH CANDIED VIOLETS AND WITH CANDIED ROSE-LEAVES — CAKE-BASKET HOLDING MERINGUE MUSHROOMS — SMALL CAKES — CUP-CAKES WITH DECORATION OF FLOWER DESIGN — FANCY CAKES — CREAM-CAKES — CREAM FILLING — CREAM-CAKES, ICED — CREAM-CAKES WITH JAM AND WHIPPED CREAM — LITTLE CREAM-CAKES WITH CARAMEL ICING — MERINGUE MUSHROOMS — COCOANUT MERINGUES — GALETTES — PASTRY FINGERS — ICINGS
17. 17.Chapter XIV BREADS — STIRRED BREAD — WATER BREAD — WHOLE WHEAT BREAD — ROUND LOAF AND BAKING TIN — UNLEAVENED BREAD-CHIPS — SCOTCH OAT-CAKES — PULLED BREAD — THE BREAD-CUTTER — LACE TOAST OR ZWIEBACK — SWISS ROLLS — LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS — STRIPED BREAD AND BUTTER — CHECKERED BREAD AND BUTTER — BREAD AND BUTTER SANDWICHES — ROLLED OR MOTTO SANDWICHES — LETTUCE SANDWICHES — SANDWICH FILLINGS — SANDWICHES — TOASTED CHEESE SANDWICHES — BRIOCHE — TO MAKE A LOAF OF BRIOCHE — CORN-MUFFINS — CHEESE-CRACKERS
18. 18.INDEX

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