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Margaret Brown’s French Cookery Book

by Margaret Brown

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  1. 1Preface
  2. 2Quantity for a Reception or Evening Party — Of 225 Persons
  3. 3No. 1 — Ox Tail Soup
  4. 4No. 2 — Mock Turtle
  5. 5No. 3 — Mock Mock Turtle
  6. 6No. 4 — Southern Mock Turtle Soup
  7. 7No. 5 — Celery Soup
  8. 8No. 6 — Pease Soup and Pickled Pork
  9. 9No. 7 — Plain Pease Soup
  10. 10No. 8 — Lobster Soup
  11. 11No. 9 — Asparagus Soup
  12. 12No. 10 — Tomato Soup or Mock Hock Soup
  13. 13No. 11 — Fried Oysters
  14. 14No. 12 — Fricasseed Oysters
  15. 15No. 13 — Scalloped Oysters
  16. 16No. 14 — Pickled Oysters
  17. 17No. 15 — Fricassee of Oysters
  18. 18No. 16 — Chicken à l’Italienne
  19. 19No. 17 — Fish Croquettes
  20. 20No. 18 — Potato Croquettes
  21. 21No. 19 — Lobster Croquettes
  22. 22No. 20 — Wine Sauce for Venison or Hare
  23. 23No. 21 — Marrow Bones
  24. 24No. 22 — Curry Chicken
  25. 25No. 23 — Cold Veal and Ham Timbale
  26. 26No. 24 — Rissoles of Chickens
  27. 27No. 25 — Terrapin
  28. 28No. 26 — Roast Boned Turkey
  29. 29No. 27 — Boned Turkey
  30. 30No. 28 — Custard Fritters
  31. 31No. 29 — Peach Sauce
  32. 32No. 30 — Lobster Fritters
  33. 33No. 31 — Bell Fritters
  34. 34No. 32 — Waffles
  35. 35No. 33 — Omelette
  36. 36No. 34 — Ragout of Cold Veal
  37. 37No. 35 — Lark Pie
  38. 38No. 36 — Chicken Pie à la Reine
  39. 39No. 37 — Lemon Cream Meringue Pie
  40. 40No. 38 — Timbales of Macaroni
  41. 41No. 39 — Saddle of Mutton
  42. 42No. 40 — Ox-Tongue
  43. 43No. 41 — Mutton Cutlets
  44. 44No. 42 — Mutton Cutlets With Chestnuts
  45. 45No. 43 — Vol-au-Vents
  46. 46No. 44 — Croquettes
  47. 47No. 45 — Rock-Fish Cutlet
  48. 48No. 46 — Rissoles
  49. 49No. 47 — Chicken Cutlets
  50. 50No. 48 — Pate-la-Foie-Gras
  51. 51No. 49 — Chicken Salad With Mayonnaise Sauce
  52. 52No. 50 — Apple Charlotte
  53. 53No. 51 — Consumme
  54. 54No. 52 — Fish Cream à la Lait
  55. 55No. 53 — Salmon Fillets
  56. 56No. 54 — Saddle of Venison
  57. 57No. 55 — Mushroom Catsup
  58. 58No. 56 — Walnut Catsup
  59. 59No. 57 — Mustard Quickly Made
  60. 60No. 57 — Stuffing for Veal, Turkey or Duck
  61. 61No. 58 — Oyster Catsup
  62. 62No. 59 — Stuffed Peppers
  63. 63No. 60 — Stuffed Quails
  64. 64No. 61 — Mutton-Chops
  65. 65No. 62 — Cheese Soufflee
  66. 66No. 63 — Plum-Pudding Sauce
  67. 67No. 64 — Caper Sauce
  68. 68No. 65 — Lobster Sauce
  69. 69No. 66 — Mushroom Sauce
  70. 70No. 67 — Mushroom Sauce — Brown — No. 68 — Tomato Sauce
  71. 71No. 69 — Chromskies
  72. 72No. 70 — Cabinet Pudding à la Francaise
  73. 73No. 71 — Fish Pudding
  74. 74No. 72 — Snipe Pudding
  75. 75No. 73 — Beefsteak Pudding
  76. 76No. 74 — Boston Baked Plum Pudding
  77. 77No. 75 — Vanilla Sauce
  78. 78No. 76 — Cabinet Pudding, 2
  79. 79No. 77 — Cream Sauce
  80. 80No. 78 — Green-Corn Pudding
  81. 81No. 79 — Plum Pudding
  82. 82No. 80 — Tapioca Pudding — No. 81 — Cabinet Pudding, 1
  83. 83No. 82 — Custard Pudding
  84. 84No. 83 — Plum Pudding
  85. 85No. 84 — Rice Pudding
  86. 86No. 85 — Custard Sauce — No. 86 — Royal Wine Sauce
  87. 87No. 87 — Princess Pudding
  88. 88No. 88 — Yorkshire Pudding
  89. 89No. 89 — Cottage Pudding
  90. 90No. 90 — Vermicelli Pudding
  91. 91No. 91 — Boiled Custards
  92. 92No. 92 — Roman Punch
  93. 93No. 93 — Transparent Icing
  94. 94No. 94 — Coffee Ice Cream
  95. 95No. 95 — Italien Orange Ice Cream
  96. 96No. 96 — Raspberry Water Ice
  97. 97No. 97 — Chocolate Ice Cream
  98. 98No. 98 — Lemon Water Ice
  99. 99No. 99 — Orange Water Ice
  100. 100No. 100 — Sultana Cake
  101. 101No. 101 — Variegated Cakes
  102. 102No. 102 — Swiss Pancakes
  103. 103No. 103 — German Pancakes — No. 104 — Scotch Pancakes
  104. 104No. 105 — French Pancakes
  105. 105No. 106 — Pumpkin Pie
  106. 106No. 107 — Ginger Cake
  107. 107No. 108 — Huckleberry Cake
  108. 108No. 109 — Jumbles
  109. 109No. 110 — White Sponge Cake
  110. 110No. 111 — Madelaines
  111. 111No. 112 — Queen Cake
  112. 112No. 113 — Cream Cakes
  113. 113No. 114 — Pastry Cream
  114. 114No. 115 — Chocolate Cream
  115. 115No. 116 — Sponge Cake, No. 2
  116. 116No. 117 — Spice Cake
  117. 117No. 118 — Scotch Cake
  118. 118No. 119 — Shrewsbury Cake
  119. 119No. 120 — Vanilla Cake
  120. 120No. 121 — Wine Cake
  121. 121No. 122 — Delicate Cake
  122. 122No. 123 — Duchesse Cake
  123. 123No. 124 — Mince Pies
  124. 124No. 125 — Charlotte Russe
  125. 125No. 126 — Waffles
  126. 126No. 127 — Biscuits
  127. 127No. 128 — Corn Bread
  128. 128No. 129 — Sponge Bread
  129. 129No. 130 — Sweet Potato Pie
  130. 130No. 131 — How to Make Good Bread
  131. 131No. 132 — Light Bread
  132. 132No. 133 — How to Make Good Yeast
  133. 133No. 134 — Calves’-Feet Jelly
  134. 134No. 135 — Chicken Glacee
  135. 135No. 136 — Clam Chowder
  136. 136No. 137 — Currant Jelly
  137. 137No. 138 — Vinegar Peaches
  138. 138No. 139 — Tomato Chow-Chow
  139. 139No. 140 — Mangoes
  140. 140No. 141 — Sweet Potato Pie
  141. 141No. 142 — Meringue Pie
  142. 142No. 143 — Sweet Potato Pudding
  143. 143No. 144 — Cocoanut Pudding
  144. 144No. 145 — Puff Pudding
  145. 145No. 146 — Puff Paste
  146. 146No. 147 — Fillet of Chickens
  147. 147No. 148 — Jury Pie
  148. 148No. 149 — Potato Pie
  149. 149No. 150 — Potato Biscuits
  150. 150No. 151 — Baked Apple Pudding
  151. 151No. 152 — Apple Omelette
  152. 152No. 153 — Swiss Apple Pie
  153. 153No. 154 — Pudding à la Mode
  154. 154No. 155 — Apple Cake
  155. 155No. 156 — Pudding à la Mariniere
  156. 156No. 157 — Fish Pudding
  157. 157No. 158 — Apple Stuffing
  158. 158No. 159 — Apple Jam
  159. 159No. 160 — Baked Apple Dumplings
  160. 160No. 161 — Potato Pudding
  161. 161No. 162 — Pudding à la Fecule des Pommes de Terre
  162. 162No. 163 — Potatoes in Meat Puddings and Pies
  163. 163No. 164 — Stuffed Potatoes
  164. 164No. 165 — Curried Potatoes
  165. 165No. 166 — Sweet Potatoes Baked or Roasted
  166. 166No. 167 — Potato Soufflee
  167. 167No. 168 — Potatoes and Kidney
  168. 168No. 169 — Potato Patties
  169. 169No. 170 — Whole Boned Ham
  170. 170No. 171 — Whole Chicken in Glacee
  171. 171No. 172 — Deviled Crabs
  172. 172No. 173 — Ox Tongue Glacee
  173. 173No. 174 — Pickled Oysters
  174. 174No. 175 — Red Cabbage Pickle
  175. 175No. 176 — Peach Marmalade
  176. 176No. 177 — Quince Preserves
  177. 177No. 178 — Beef à la Mode
  178. 178No. 179 — Goose Pork
  179. 179No. 180 — Young Broiled Chickens
  180. 180No. 181 — Broiled Quails — No. 182 — Fricassee Rabbit
  181. 181No. 183 — Easter Ham
  182. 182No. 184 — Venison Cutlets
  183. 183No. 185 — Hickory-Nut Cake
  184. 184No. 186 — Delmonico’s Pudding
  185. 185No. 187 — Christmas Plum Pudding
  186. 186No. 188 — Orange Pudding — No. 189 — Pickled Salmon
  187. 187No. 190 — Brandied Peaches
  188. 188No. 191 — Stuffed Eggs
  189. 189No. 192 — Egg Potage
  190. 190No. 193 — Stewed Mussels
  191. 191No. 194 — Panned Oysters
  192. 192No. 195 — Stewed Clams
  193. 193No. 196 — Broiled Oysters
  194. 194No. 197 — Clam Chowder
  195. 195No. 198 — Broiled Shad
  196. 196No. 199 — Codfish Cakes
  197. 197No. 200 — Oyster Chowder
  198. 198No. 201 — Baked Shad
  199. 199No. 202 — Lobster Sauce
  200. 200No. 203 — Oyster Sauce
  201. 201No. 204 — Soft Clams Fried
  202. 202No. 205 — Crabs Dressed Cold
  203. 203No. 206 — Lobster Salad
  204. 204No. 207 — Fish in Jelly
  205. 205No. 208 — Deviled Fish
  206. 206No. 209 — Fish in Batter — No. 210 — Fish Sandwiches
  207. 207No. 211 — Fish Patties
  208. 208No. 212 — Fish Scalloped
  209. 209No. 213 — Fish, Boiled
  210. 210No. 214 — Fish, Salted
  211. 211No. 215 — Fish, Curried
  212. 212No. 216 — Ordinary Omelette
  213. 213No. 217 — Sardine Omelette
  214. 214No. 218 — Bacon Omelette
  215. 215No. 219 — Apples and Rice
  216. 216No. 220 — Charlotte des Pommes
  217. 217No. 221 — Red Apples in Jelly
  218. 218No. 222 — Apple Chocolate
  219. 219No. 223 — Apple Jelly
  220. 220No. 224 — Oysters à la Poulette
  221. 221No 225 — Truffled Oysters
  222. 222No. 226 — Philadelphia Style of Cooking Canvasback Duck
  223. 223No. 227 — Broiled Stuffed Oysters
  224. 224No. 228 — Game Soup
  225. 225No. 229 — Artichokes
  226. 226No. 230 — Stewed Oysters
  227. 227No. 231 — Fricasseed Rabbit
  228. 228No. 232 — Cold Veal and Ham Timbales
  229. 229No. 233 — Beefsteak and Oysters
  230. 230No. 234 — Fricasseed Chicken
  231. 231No. 235 — Roasted Leg of Pork, Called Mock Goose
  232. 232No. 236 — Kidneys
  233. 233No. 237 — Steaks
  234. 234No. 238 — Fish Turbot
  235. 235No. 239 — Tongue
  236. 236No. 240 — Ham
  237. 237No. 241 — Fried Perch
  238. 238No. 242 — Bread and Butter Pudding
  239. 239No. 243 — Pancakes and Fritters
  240. 240No. 244 — Boston Apple Pudding
  241. 241No. 245 — Spring Fruit Pudding
  242. 242No. 246 — Nottingham Pudding
  243. 243No. 247 — Maigre Plum Pudding
  244. 244No. 248 — Plain Bread Pudding
  245. 245No. 249 — Flemish Waffles
  246. 246No. 250 — Soft Waffles
  247. 247No. 251 — Cranberry Tart
  248. 248No. 252 — Apple Tart
  249. 249No. 253 — Graham Muffins
  250. 250No. 254 — Yorkshire Pudding
  251. 251No. 255 — Corn Bread
  252. 252No. 256 — French Muffins
  253. 253No. 257 — Boston Brown Bread
  254. 254No. 258 — Apple Pot-Pie
  255. 255No. 259 — Oatmeal Cracknels
  256. 256No. 260 — German Waffles
  257. 257No. 261 — Tea Biscuits
  258. 258No. 262 — Rice Muffins
  259. 259No. 263 — Cheese Crackers
  260. 260No. 264 — Fruit Jelly
  261. 261No. 265 — Frozen Peach Custard
  262. 262No. 266 — Snowball
  263. 263No. 267 — Blanc-Mange
  264. 264No. 268 — Coffee Blanc-Mange
  265. 265No. 269 — French Coffee
  266. 266No. 270 — Biscuit Glace
  267. 267No. 271 — Noyeau Cordial
  268. 268No. 272 — Red Currant Fruit-Ice
  269. 269No. 273 — Toutes Fruits Ice-Cream
  270. 270No. 274 — Crushed Strawberry Ice-Cream
  271. 271No. 275 — Peach Ice-Cream
  272. 272No. 276 — French Vanilla Ice-Cream
  273. 273No. 277 — Lemon Ice-Cream
  274. 274No 278 — Chocolate Transparent Icing

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