Page:The Boston cooking-school cook book (1910).djvu/734

 Chicken, 550. Chicken, Halibut of, 172. Club, 552. Colonial, 552. Egg, 550. Fruit, 552. German, 553. Ginger, 552. Ham, Chopped, 550. Ham, Sliced, 550. Jelly, 553. Lettuce, 550. Lobster, 551. Lobster, à la Boulevard, 551. Noisette, 552. Nut and Cheese, 550. Oyster, 551. Rolled Bread, 549. Russian, 553. Sardine, 550. Windsor, 551.

Saratoga Chips, 314.

Sardine Canapés, 554. Creamed, 561. Salad, 341. Sandwiches, 550.

Sardines Fried in Batter, 351. Grilled, 561. with Anchovy Sauce, 561.

Sauce à l'Italienne, 269. Allemande, 266. Anchovy, 274. Anchovy Butter, 273. Apple, 570. Apple, Spiced, 570. Aurora, 169. Bearnaise, 98, 275. Béchamel, 271. Béchamel, Yellow, 271. Bercy, 172. Bordelaise, 196 Bread, 276. Brown, I, 267. Brown, II (Espagnole), 268. Brown (Mushroom), I, 268. Brown (Mushroom), II, 268, 363. Caper, 267. Cauliflower, 276. Celery, 272. Champagne, 269. Cherry, 199. Chestnut, 260. Chili, 583. Cranberry, 272. Cream, 266. Creole, 278. Cucumber, I, 272. Cucumber, II, 272, 387. Cumberland, 259. Currant Jelly, 276. Currant Mint, 219. Drawn Butter, 267. Egg, I, 267. Egg, II, 267. Espagnole, 200. l'Estragnon, 219. Figaro, 275. Finiste, 279. Hollandaise, I, 274. Hollandaise, II, 274. Horseradish, I, 275. Horseradish, II, 275. Horseradish Hollandaise, 274. Hot Mayonnaise, 278. Hot Tartare, 277. Lemon Butter, 273. Lobster, I, 274. Lobster, II, 275. Lobster, III, 171. Lobster Butter, 273. Maître d'Hôtel Butter, 273. Mint, 276. Normandy, 171. Olive, 268. Olive and Almond, 272. Orange, 269. Oyster, 272. Piquante, 268. Port Wine, 277. Poulette, 308. Rhubarb, 572. Rice, 276. Russian, 278. Shrimp, 267. Silesian, 163. Soubise, 267. Sour Cream, 260. Spanish, 271, 385. Suprême, 273, 375. Tartar, 273. Tartare, 277. Tomato, I, without Stock, 269. Tomato, II, 270. Tomato, III, 270. Tomato and Mushroom, 270. Tomato Cream, 271. Trianon, 275. Tyrolienne, 278. Velouté, 266. Victor Hugo, 197. Vinaigrette, 277. White, I, 266. White, II, 266. White, Thick, 266. White, Thin, 266.

Sauces, Fish and Meat, 265.

Sauces, Pudding, 406-410. Apricot, 410. Brandy, 409. Caramel Brandy, 410. Chocolate, 396, 408, 418, 443. Coffee, 443. Cream, I, 407. Cream, II, 407. Creamy, I, 408. Creamy, II, 408. Currant Jelly, 574. Foamy, I, 408. Foamy, II, 408. Fruit, 453. Hard, 404, 409. Lemon, I, 406. Lemon, II, 406. Lemon, III, 406. Liquids, 404. Madeira, Iced, 456. Maraschino, 351.