Chapter 7

Vegetable. 28. marrow. 29.

Vermicelli. 30.

Stews.

Brighton. 31.

Carrot. 32.

Cucumber. 33.

Cucumber and beetroot. 34. with sauce piquante. 35. braized, with tomato sauce. 36.

Mushrooms. 37.

Potato. 38. baked. 39.

Pea, fresh green. 40. and lettuce. 41. and potato. 42.

Haricot bean. 43, 44, 45. ragout. 46. and green pea. 47.

Irish. 48.

Lentil, with forcemeat cutlets. 49.

Rice. 50.

Spanish onion. 51.

Tennis. 52.

Tomato ragout. 53.

Vegetable, rich baked. 54. ragout. 55. marrow. 56.

Fritters, Etc.

Almond, savoury. 57.

Batter. 58.

Brazil rissoles. 59.

Egg and tomato. 60.

Golden marbles. 61.

Haricot bean croquettes. 62.

Kromskies. 63.

Mushroom croquettes. 64.

Potato. 65.

Savoury. 66. queen. 67.

Semolina, sweet. 68.

Vermicelli and cheese. 69, 70.

Savouries.

Asparagus and egg on toast. 71.

Batter, rolled, stuffed with forcemeat. 72. boiled. 73.

Cheese mixture. 74.

Chestnuts, with Maitre d'Hotel sauce. 75.

Eggs on toast. 76.

Forcemeat. 77. balls. 78.

Haricot beans on bread. 79. on toast. 80. with eggs. 81. garnished. 82. mould. 83.

Lentil cakes. 84.

Mixture. 85, 86.

Mushrooms a la Francaise. 87.

Pancakes. 88.

Peas, green, and carrots on toast. 89.

Potato, baked, with sage and onion. 90. casserole of. 91. and celery balls. 92. and eggs with celery sauce. 93. fried with eggs. 94. olives. 95. pyramids. 96. stuffed. 97, 98.

Rice balls. 99.

Rissoles. 100.

Sage and onion patties. 101.

Sausages. 102. in batter. 103. Brussels sprout. 104. curry flavour. 105. lentil and tomato. 106. savoury. 107. semolina. 108.

Semolina. 109. and cheese. 110.

Spanish onions stuffed. 111.

Spinach with peas and tomatoes. 112.

Surprise balls. 113.

Toad-in-the-hole. 114.

Tomatoes in batter, plain. 115. in batter, seasoned. 116. and eggs on toast. 117.

Turnips with poached eggs. 118.

Vegetable marrow with potato balls. 119. marrow rings with tomato batter. 120. marrow stuffed. 121, 122.

Vermicelli and cheese. 123.

Souffles.

Bread. 124.

Cauliflower. 125.

Cauliflower and potato. 126.

Garnie. 127.

Moulded. 128.

Haricot bean. 129. with Bechamel sauce. 130. and spinach. 131.

Lentil. 132.

Pea, fresh green. 133.

Petites. 134.

Tomato. 135.

Curries.

Beetroot and cucumber. 136.

Eggs. 137.

Haricot beans. 138, 139.

Lentils. 140.

Tomatoes. 141.

Turnips. 142.

Vegetables.

Artichokes with sauce royale. 143.

Beetroot, fried. 144.

Brussels sprouts. 145.

French beans. 146.

Greens, a nice way. 147. tasty. 148.

Haricot beans. 149.

Mushrooms, baked. 150.

Peas, green. 151.

Potatoes, mashed. 152. new, fried. 153.

Salsify. 154.

Tomatoes. 155.

Sauces.

A la bonne femme. 156.

A la petite cuisiniere. 157.

Apple. 158.

Asparagus. 159.

Bechamel. 160.

Curry. 161, 162. a Brazil. 163.

German. 164.

Haricot bean. 165.

Lentil. 166, 167, 168.

Mint. 169.

Parsley. 170.

Piquante. 171.

Royale. 172.

Salad. 173, 174, 175, 176.

Superbe. 177.

Tomato. 178, 179. and haricot bean. 180. piquante. 181.

Tournee. 182.

Vegetable. 183.

White. 184. rich. 185.

Salads.

Beetroot. 186.

Cabbage. 187.

Carrot. 188.

Cucumber. 189.

Haricot bean. 190.

Onion. 191.

Potato. 192.

Sea kale. 193.

Vegetable. 194.

Pies, Puddings, Etc.

Alexandra pie. 195.

Asparagus pudding. 196.

Batter, baked. 197.

Biscuits, whole meal. 198.

Cherry tartlets. 199.

Chestnut cakes. 200.

French plum pasties. 201.

Haricot beans, potted. 202.

Lentil pudding. 203.

Lentils, potted. 204.

Mushroom pudding, baked. 205. boiled. 206.

Paste, plain. 207. puff. 208.

Potato pie. 209. pudding. 210.

Rice, boiled, plain. 211.

Summer pie. 212.

Vermicelli and tomato pudding. 213.

Fruits.

Apples, puree of. 214. stewed. 215. stewed a la gloire. 216.

French plums. 217.

Pears, masked. 218. stewed. 219.

Rhubarb, early, stewed. 220.

Strawberries in syrup. 221.

CHISWICK PRESS:--C. WHITTINGHAM AND CO., TOOKS COURT, CHANCERY LANE.

[ Transcriber's Note:

The following is a list of corrections made to the original. The first line is the original line, the second the corrected one.

No. 41--Green Pea and Lettuce Stew. No. 41.--Green Pea and Lettuce Stew.

together all the ingredients for the stuffing, cut the pototoes together all the ingredients for the stuffing, cut the potatoes

2 teapoons sage. [in No. 98] 2 teaspoons sage.

Note.--Rice, semolina. etc., may be used in place of the vermicelli. Note.--Rice, semolina, etc., may be used in place of the vermicelli.

3 tablespoons minced spinach 3 tablespoons minced spinach.

No. 139--Curried Haricot Beans. No. 139.--Curried Haricot Beans.

Note--The rice may be omitted. Note.--The rice may be omitted.

hour, Strain, add pepper and salt, and thicken the juice with the flour hour. Strain, add pepper and salt, and thicken the juice with the flour

No 162.--Curry Sauce. No. 162.--Curry Sauce.

Hard-boiled yoke of 1 egg. Hard-boiled yolk of 1 egg. ]