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ANALYTICAL INDEX
2045
Page Sago and Beef Broth 1352 Apples and 923 Growth of 174 Gruel 1380 Pudding 968 Sauce 269 Snow 1038 Soup 160, 173 St Cloud Pudding 1039 St. Cloud„ Tartlets 908 St.„ Denis Tartlets„ 908 St.„ Honoré Triffle 1040 St.„ James Sandwiches 1122 St.„ Vitus' Dance 1867 Salads, General Observations on 1092–1093 All' Italiana 1564 Alla Francese 1564 Alla Macedone 1564 American 1093 Anchovy 1093 Apple and Cucumber 1094 Artichoke 1094, 1323 Asparagus 1094 Asparagus„ and Cauliflower 1094 Bacon 1094 Beetroot 1095 Boiled 1104 Brussels Sprouts 1095 Cardon 1095 Cauliflower 1095 Celery and Cucumber 1095 Celery„ and„ Nut 1096 Celery„ and„ Oyster 1103 Celery„ and„ Truffle 1096 Chicken 687, 1096 Chicory 1096 Chiffonade 1105 Cold Meat, French Style 1096 Cooked Vegetables 1097 Crab 315, 1097 Cress 1097 Cucumber 1097 Curry 1097 Dandelion 1097 Duck 1098 Dutch 1098 Dutch Beetroot 1098 East Indian 1098 Egg 1099 Endive 1099 Fish 329, 1099 Flemish 1100 Fruit 1028 Game 1100 German 1100 Green Pea and Bean 1100 Horseradish 1101 Italian 1101 Japanese 1101 Lentil 1101 Lettuce 1101 Lobster 349 Macedoine 1102 Milanese 1102 Mixed Vegetable 1102 Mushroom 1102 Okra 1102 Onion 1103 Onion and Beetroot 1094 Onion and Tomato 1108 Polish 1103 Potato 1103, 1541 Salads, Recipes 1093–1123 Red Cabbage 1104 Russian 1104 Salsify 1105 Sandwiches 1120 Sorrel 1105 Spanish 866 Spanish Sardine 1106 Spinach and Egg 1106 Stuffed Tomato 1106 Summer 1106 Swedish 1106 Sweetbread 1107 Sweetbread and Cucumber 1107 Swiss 1107 Tartare 1107 Tomato 869, 1107 Tomato„ and Artichoke 1108 Tomato„ and„ Chives 1107 Truffle 1108 Turnip 1108 Veal 1108 Walnut and Celery 1108 White Bean 1109 Winter 1109 Salad-Dressings, General Observations on 1092–1093 Cream 1112 French 231 Parisian 1112 Recipes 231, 1109–1112 Sour Cream 1105 without Oil 231 Salmi of Game 789 Salmis Sauce 250 Salmon, The 370 au Gratin 1248 Baked, Italian Style 365 Baked,„ with Caper Sauce 367 Boiled 366 Collared 367 Crimped 367 Cured or Salted 367 Curry of 368 Cutlets 368 Darioles 368 Fillets of, Fried in Batter 1238, 1572 Fillets„ of„ Morny Style 369, 1249, 1574 Fried 369, 1249, 1574 Fritters 1249 Jelly 371 Kedgeree 785 Kettle 59 Kippered 373 Mayonnaise of 371 Moulded in Jelly 371 Omelet 1519 Paupiettes of, Regence Style 372 Pickled 372 Pie 1249 Potted 373,786 Sandwiches 1121 Scalloped 785 Smoked 373 Smoked„ Devilled 373 Smoked„ to Cook 373 Spiced 1255 Steaks 374 Salmon, Timbales 374, 1249 Tinned, Fish Cakes from 326 To Choose 366 with Genevese Sauce 370 Salpicon 1651 Salsify, Boiled 864 Salsify,„ Salad 1105 Salsify,„ Use of 864 Salt 1645 Action of, on Meat 505 Fish with Cream 374 Fish„ with Parsnips 375 Meat 409 Salted Almonds 1216 Salted„ Salmon 367 Salts, Epsom 1893 Sal-Volatile Spirit of 1895 Sanders, Meat 794 Sandtorte 1544 Sandwiches, General Observations on 1093 Adeliade 1113 Anchovy and Egg 1113 Anchovy„ and Haddock 1114 Beef 1114 Beef„ Raw 1369 Caviar 1115 Celery 1115 Cheese 1115, 1302 Chicken 1116 Chicken„ Mayonnaise 1115 Clent 1116 Cod's Roe 1116 Creamed Butter for 1116 Cucumber 1117 Egg 1118, 1326 Egg and Chutney 1117 Egg and Gherkin 1117 Foie Gras 1118 Foie„ Gras„ Imitation 1118 Frosted Almond 901 Gruyère Cheese 1119 Nut, V.R, 1330 Olive 1199, 1215 Oyster 1119 Pastry 906 Pompadour 1120 Princess 1120 Recipes for 1113–1123 Rolled 1120 St. James's 112 Salad 1120 Salmon 1121 Sardine and Tomato 1121 Sardine Butter 1121 Sefton 1121 Spanish 1122 Sportsman's 1122 Swedish 1123 Tomato 1123 Victorian 1453 Sandy Cake 1544 Sanitary Authorities 1954 Sanitary Requirements 1992–1996 Sanitas Fomentation 1888 Saratoga 1512 Sardine and Tomato Sandwiches 1121 Butter Sandwiches 1121 Canapes 1216
