Page:The Boston cooking-school cook book (1910).djvu/714

 Chambery Potatoes, 311.

Champagne Punch, 44. Sauce 269.

Charlotte, Burnt Almond, 428. Chocolate, 428. Glacé (Frozen) 459. Orange, 429. Russe, 427. Russe, Caramel, 428.

Chaud-froid of Chicken, 385. of Eggs, 386.

Cheese, 11. and Anchovy Sandwiches, 551. and Currant Salad, 337. and Olive Canapés, 555. and Olive Salad, 337. Balls, 377. Cakes, 475. Canapés I, 553. Canapés II, 554. Composition of, 11. Croquettes, 355. Fondue, 377. Gnocchi à la Romaine, 352. Milk, 11. Milk and Cream, 12. Omelet, 558. Salad, 337. Soufflé, 377. Soufflé with Pastry, 381. Sticks, 145. Straws, 475. Various Kinds of, 11. Wafers, 553.

Cherries, Canned, 579.

Cherry Fritters, Maraschino Sauce, 351.

Chestnut Croquettes, 355. Gravy, 255. Purée of, 126, 292. Roulettes, 355. Soufflé, 398.

Chestnuts, 292. Baked, 292. Devilled, 565. en Casserole, 376. how to Shell, 587.

Chiccory or Endive, 290.

Chicken à la McDonald, 374. à la Merango, 250. à la Providence, 246. à la Stanley, 246. and Mushroom Croquettes, 360. and Oyster Salad, 346. and Oysters à la Métropole, 261. Baked, 250. Blanketed, 249. Blanquette of, 262. Braised, 248. Breslin Potted, 252. Broiled, 245. Chartreuse, 263. Chaud-froid of, 386. Creamed, 261. Creamed, with Mushrooms, 261. Creamed with Potato Border, 261. Croquettes I, 360. Croquettes II, 360. Curry, 252. Cutlets, 373. Cutlets of, 372. en Casserole, 252. Fillet, to, 245. Fillet, Large, 245. Fillet, Mignon, 245. Fillets of, Sauce Supreme, 374. Force-meat I, 149. Force-meat II, 150, 375. Fricassee, 248. Fried, 249. Fried, Southern Style, 249. Gravy, 248. Gumbo, 251. Hollandaise, 263. in Baskets, 261. Jellied, 253. Lenox, 387. Livers en Brochette, 376. Sautéd, 253. with Bacon, 253. with Curry, 254. with Madeira Sauce, 253. Luncheon, 261. Maryland, 249. Moulded, Sauterne Jelly, 387. Mousse, 374. Pie, 251. Planked, 250. Roast, 247. Salad Dressing, 325. Salad I, 344. Salad II, 344. Salad, Individual, in Aspic, 345. Sandwiches, 550. Scalloped, 262. Soufflé, 262. Soup, 120. Soup with Wine, 118. Stew, 251. Stewed with Onions, 246. Stuffing I, 247. Stuffing II, 247. Suprême of, 367. Timbales I, 365. Timbales II, 366. Timbales III, 366.

Chiffonade Salad, 333.

Chili Con Carni, 246.

Chili Sauce, 583.

Chocolate, 39.

Chocolate I, 41. II, 41. III, 41. Blanc-Mange, 411. Bread Pudding, 393. Cake I, 506. Cake II, 506.