Margaret Brown's French Cookery Book

About this eBook

Author

Brown, Margaret

Credits

Produced by Emmy and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking

Category

Text

eBook-No.

44915

Project Gutenberg

https://www.gutenberg.org/ebooks/44915

Release Date

February 15, 2014

Copyright

Public domain in the USA.

Contents

1. 1.MARGARET BROWN'S FRENCH COOKERY BOOK.
2. 2.CONTENTS.
3. 3.PREFACE.
4. 4.QUANTITY FOR A RECEPTION OR EVENING PARTY Of 225 Persons .
5. 5.MARGARET BROWN'S FRENCH COOKERY BOOK. — No. 1. OX TAIL SOUP. — No. 2. MOCK TURTLE. — No. 3. MOCK MOCK TURTLE. — No. 4. SOUTHERN MOCK TURTLE SOUP. — No. 5. CELERY SOUP. — No. 6. PEASE SOUP AND PICKLED PORK. — No. 7. PLAIN PEASE SOUP. — No. 8. LOBSTER SOUP. — No. 9. ASPARAGUS SOUP. — No. 10. TOMATO SOUP OR MOCK HOCK SOUP. — No. 11. FRIED OYSTERS. — No. 12. FRICASSEED OYSTERS. — No. 13. SCALLOPED OYSTERS. — No. 14. PICKLED OYSTERS. — No. 15. FRICASSEE OF OYSTERS. — No. 16. CHICKEN A L'ITALIENNE. — No. 17. FISH CROQUETTES. — No. 18. POTATO CROQUETTES. — No. 19. LOBSTER CROQUETTES. — No. 20. WINE SAUCE FOR VENISON OR HARE. — No. 21. MARROW BONES. — No. 22. CURRY CHICKEN. — No. 23. COLD VEAL AND HAM TIMBALE. — No. 24. RISSOLES OF CHICKENS. — No. 25. TERRAPIN. — No. 26. ROAST BONED TURKEY. — No. 27. BONED TURKEY. — No. 28. CUSTARD FRITTERS. — No. 29. PEACH SAUCE. — No. 30. LOBSTER FRITTERS. — No. 31. BELL FRITTERS. — No. 32. WAFFLES. — No. 33. OMELETTE. — No. 34. RAGOUT OF COLD VEAL. — No. 35. LARK PIE. — No. 36. CHICKEN PIE A LA REINE. — No. 37. LEMON CREAM MERINGUE PIE. — No. 38. TIMBALES OF MACARONI. — No. 39. SADDLE OF MUTTON. — No. 40. OX-TONGUE. — No. 41. MUTTON CUTLETS. — No. 42. MUTTON CUTLETS WITH CHESTNUTS. — No. 43. VOL-AU-VENTS. — No. 44. CROQUETTES. — No. 45. ROCK-FISH CUTLET. — No. 46. RISSOLES. — No. 47. CHICKEN CUTLETS. — No. 48. PATE-LA-FOIE-GRAS. — No. 49. CHICKEN SALAD WITH MAYONNAISE SAUCE. — No. 50. APPLE CHARLOTTE. — No. 51. CONSUMME. — No. 52. FISH CREAM A LA LAIT. — No. 53. SALMON FILLETS. — No. 54. SADDLE OF VENISON. — No. 55. MUSHROOM CATSUP. — No. 56. WALNUT CATSUP. — No. 57. MUSTARD QUICKLY MADE. — No. 57. STUFFING FOR VEAL, TURKEY OR DUCK. — No. 58. OYSTER CATSUP. — No. 59. STUFFED PEPPERS. — No. 60. STUFFED QUAILS. — No. 61. MUTTON-CHOPS. — No. 62. CHEESE SOUFFLEE. — No. 63. PLUM-PUDDING SAUCE. — No. 64. CAPER SAUCE. — No. 65. LOBSTER SAUCE. — No. 66. MUSHROOM SAUCE. — No. 67. MUSHROOM SAUCE—BROWN. — No. 68. TOMATO SAUCE. — No. 69. CHROMSKIES. — No. 70. CABINET PUDDING A LA FRANCAISE. — No. 71. FISH PUDDING. — No. 72. SNIPE PUDDING. — No. 73. BEEFSTEAK PUDDING. — No. 74. BOSTON BAKED PLUM PUDDING. — No. 75. VANILLA SAUCE. — No. 76. CABINET PUDDING, 2. — No. 77. CREAM SAUCE. — No. 78. GREEN-CORN PUDDING. — No. 79. PLUM PUDDING. — No. 80. TAPIOCA PUDDING. — No. 81. CABINET PUDDING, 1. — No. 82. CUSTARD PUDDING. — No. 83. PLUM PUDDING. — No. 84. RICE PUDDING. — No. 85. CUSTARD SAUCE. — No. 86. ROYAL WINE SAUCE. — No. 87. PRINCESS PUDDING. — No. 88. YORKSHIRE PUDDING. — No. 89. COTTAGE PUDDING. — No. 90. VERMICELLI PUDDING. — No. 91. BOILED CUSTARDS. — No. 92. ROMAN PUNCH. — No. 93. TRANSPARENT ICING. — No. 94. COFFEE ICE CREAM. — No. 95. ITALIEN ORANGE ICE CREAM. — No. 96. RASPBERRY WATER ICE. — No. 97. CHOCOLATE ICE CREAM. — No. 98. LEMON WATER ICE. — No. 99. ORANGE WATER ICE. — No. 100. SULTANA CAKE. — No. 101. VARIEGATED CAKES. — No. 102. SWISS PANCAKES. — No. 103. GERMAN PANCAKES. — No. 104. SCOTCH PANCAKES. — No. 105. FRENCH PANCAKES. — No. 106. PUMPKIN PIE. — No. 107. GINGER CAKE. — No. 108. HUCKLEBERRY CAKE. — No. 109. JUMBLES. — No. 110. WHITE SPONGE CAKE. — No. 111. MADELAINES. — No. 112. QUEEN CAKE. — No. 113. CREAM CAKES. — No. 114. PASTRY CREAM. — No. 115. CHOCOLATE CREAM. — No. 116. SPONGE CAKE, No. 2. — No. 117. SPICE CAKE. — No. 118. SCOTCH CAKE. — No. 119. SHREWSBURY CAKE. — No. 120. VANILLA CAKE. — No. 121. WINE CAKE. — No. 122. DELICATE CAKE. — No. 123. DUCHESSE CAKE. — No. 124. MINCE PIES. — No. 125. CHARLOTTE RUSSE. — No. 126. WAFFLES. — No. 127. BISCUITS. — No. 128. CORN BREAD. — No. 129. SPONGE BREAD. — No. 130. SWEET POTATO PIE. — No. 131. HOW TO MAKE GOOD BREAD. — No. 132. LIGHT BREAD. — No. 133. HOW TO MAKE GOOD YEAST. — No. 134. CALVES'-FEET JELLY. — No. 135. CHICKEN GLACEE. — No. 136. CLAM CHOWDER. — No. 137. CURRANT JELLY. — No. 138. VINEGAR PEACHES. — No. 139. TOMATO CHOW-CHOW. — No. 140. MANGOES. — No. 141. SWEET POTATO PIE. — No. 142. MERINGUE PIE. — No. 143. SWEET POTATO PUDDING. — No. 144. COCOANUT PUDDING. — No. 145. PUFF PUDDING. — No. 146. PUFF PASTE. — No. 147. FILLET OF CHICKENS. — No. 148. JURY PIE. — No. 149. POTATO PIE. — No. 150. POTATO BISCUITS. — No. 151. BAKED APPLE PUDDING. — No. 152. APPLE OMELETTE. — No. 153. SWISS APPLE PIE. — No. 154. PUDDING A LA MODE. — No. 155. APPLE CAKE. — No. 156. PUDDING A LA MARINIERE. — No. 157. FISH PUDDING. — No. 158. APPLE STUFFING. — No. 159. APPLE JAM. — No. 160. BAKED APPLE DUMPLINGS. — No. 161. POTATO PUDDING. — No. 162. PUDDING A LA FECULE DES POMMES DE TERRE. — No. 163. POTATOES IN MEAT PUDDINGS AND PIES. — No. 164. STUFFED POTATOES. — No. 165. CURRIED POTATOES. — No. 166. SWEET POTATOES BAKED OR ROASTED. — No. 167. POTATO SOUFFLEE. — No. 168. POTATOES AND KIDNEY. — No. 169. POTATO PATTIES. — No. 170. WHOLE BONED HAM. — No. 171. WHOLE CHICKEN IN GLACEE. — No. 172. DEVILED CRABS. — No. 173. OX TONGUE GLACEE. — No. 174. PICKLED OYSTERS. — No. 175. RED CABBAGE PICKLE. — No. 176. PEACH MARMALADE. — No. 177. QUINCE PRESERVES. — No. 178. BEEF A LA MODE. — No. 179. GOOSE PORK. — No. 180. YOUNG BROILED CHICKENS. — No. 181. BROILED QUAILS. — No. 182. FRICASSEE RABBIT. — No. 183. EASTER HAM. — No. 184. VENISON CUTLETS. — No. 185. HICKORY-NUT CAKE. — No. 186. DELMONICO'S PUDDING. — No. 187. CHRISTMAS PLUM PUDDING. — No. 188. ORANGE PUDDING. — No. 189. PICKLED SALMON. — No. 190. BRANDIED PEACHES. — No. 191. STUFFED EGGS. — No. 192. EGG POTAGE. — No. 193. STEWED MUSSELS. — No. 194. PANNED OYSTERS. — No. 195. STEWED CLAMS. — No. 196. BROILED OYSTERS. — No. 197. CLAM CHOWDER. — No. 198. BROILED SHAD. — No. 199. CODFISH CAKES. — No. 200. OYSTER CHOWDER. — No. 201. BAKED SHAD. — No. 202. LOBSTER SAUCE. — No. 203. OYSTER SAUCE. — No. 204. SOFT CLAMS FRIED. — No. 205. CRABS DRESSED COLD. — No. 206. LOBSTER SALAD. — No. 207. FISH IN JELLY. — No. 208. DEVILED FISH. — No. 209. FISH IN BATTER. — No. 210. FISH SANDWICHES. — No. 211. FISH PATTIES. — No. 212. FISH SCALLOPED. — No. 213. FISH, BOILED. — No. 214. FISH, SALTED. — No. 215. FISH, CURRIED — No. 216. ORDINARY OMELETTE. — No. 217. SARDINE OMELETTE. — No. 218. BACON OMELETTE. — No. 219. APPLES AND RICE. — No. 220. CHARLOTTE DES POMMES. — No. 221. RED APPLES IN JELLY. — No. 222. APPLE CHOCOLATE. — No. 223. APPLE JELLY. — No. 224. OYSTERS A LA POULETTE. — No 225. TRUFFLED OYSTERS. — No. 226. PHILADELPHIA STYLE OF COOKING CANVASBACK DUCK. — No. 227. BROILED STUFFED OYSTERS. — No. 228. GAME SOUP. — No. 229. ARTICHOKES. — No. 230. STEWED OYSTERS. — No. 231. FRICASSEED RABBIT. — No. 232. COLD VEAL AND HAM TIMBALES. — No. 233. BEEFSTEAK AND OYSTERS. — No. 234. FRICASSEED CHICKEN. — No. 235. ROASTED LEG OF PORK, CALLED MOCK GOOSE. — No. 236. KIDNEYS. — No. 237. STEAKS. — No. 238. FISH TURBOT. — No. 239. TONGUE. — No. 240. HAM. — No. 241. FRIED PERCH. — No. 242. BREAD AND BUTTER PUDDING. — No. 243. PANCAKES AND FRITTERS. — No. 244. BOSTON APPLE PUDDING. — No. 245. SPRING FRUIT PUDDING. — No. 246. NOTTINGHAM PUDDING. — No. 247. MAIGRE PLUM PUDDING. — No. 248. PLAIN BREAD PUDDING. — No. 249. FLEMISH WAFFLES. — No. 250. SOFT WAFFLES. — No. 251. CRANBERRY TART. — No. 252. APPLE TART. — No. 253. GRAHAM MUFFINS. — No. 254. YORKSHIRE PUDDING. — No. 255. CORN BREAD. — No. 256. FRENCH MUFFINS. — No. 257. BOSTON BROWN BREAD. — No. 258. APPLE POT-PIE. — No. 259. OATMEAL CRACKNELS. — No. 260. GERMAN WAFFLES. — No. 261. TEA BISCUITS. — No. 262. RICE MUFFINS. — No. 263. CHEESE CRACKERS. — No. 264. FRUIT JELLY. — No. 265. FROZEN PEACH CUSTARD. — No. 266. SNOWBALL. — No. 267. BLANC-MANGE. — No. 268. COFFEE BLANC-MANGE. — No. 269. FRENCH COFFEE. — No. 270. BISCUIT GLACE. — No. 271. NOYEAU CORDIAL. — No. 272. RED CURRANT FRUIT-ICE. — No. 273. TOUTES FRUITS ICE-CREAM. — No. 274. CRUSHED STRAWBERRY ICE-CREAM. — No. 275. PEACH ICE-CREAM. — No. 276. FRENCH VANILLA ICE-CREAM. — No. 277. LEMON ICE-CREAM. — No 278. CHOCOLATE TRANSPARENT ICING.

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