68 



INDEX 



Oyster toast, 47 



— trifles, 47 



Oysters a la brochette, 5 



— a la D'Uxelles, 48 



— k la Fran5aise, 30 



— a la Lucullus, 23 



— a la maitre d'hotel, 25 



— a la reine, 35 



— a la Savarin, 39 



— a la Tartare, 46 



— a la Villeroi, 49 



— a rindienne, 20 



— aigrettes of, 60 



— and macaroni, 24 



— and parmesan cheese, 28 



— and pheasant, 30 



— and sweetbreads, 45 



— and veal, 48 



— and woodcock, 50 



— aspic of, 2 



— attelets of, 2 



— au gourmet, 47 



— au gratin, 18 



— — superlatif, 18 



— au jubile, 36 



— au lit, 23 



— au naturel, 15 



— au plat, 27 



— baked, 3 



■ — boiled in butter, 4 



— bouchees a I'Allemande, 5 



— broiled, 6 



— browned in their own gravy, 6 



— butter in, 3 



— chartreuse of, 8 



— cold, au naturel, 9 



— curried, 1 1 

 a rinde, 12 



— en caisses a la Toulouse, 7 



— en papillotes, 27 



— en surprise, 45 



— fleur of, au cordon bleu, 14 



— for entrees, 38 



— fricasseed, 15 



— fried, 16 



Oysters fried a I'Americaine, 16 



— hashed, 19 



— in butter, 6 



— in wine a la ronde, 44 



— little bombs of, 4 



— little souffles a la Sandring- 

 ham, 23 



— liver of herrings with, 24 



— orlys of, 37 



— patties, old-fashioned, 29 



— pickled, 31 



— savoury iced, 19 



— scalloped, 41 



■ a la Fran9aise, 42 



with eggs, 41 



— Scotch, 42 



— Sorrento, 42 



— stewed, of the last century, 44 



— to keep, 21 



— vol-au-vent, 49 



— with fillets of soles, 15 



— with leg of mutton, 25 



Periwinkle patties, 61 

 Prawn curry, 62 

 Prawns a la Tartare, croutes of, 

 61 



— au naturel a la mode, 63 



— caviare with, 61 



— coquilles of, 61 

 ■ — en surprise, 63 



— in jelly, 62 



— kromeskis, 62 



Russian tartlets, 65 



Savoury brioches, 66 

 Scallops, scalloped, 63 

 Shrimp curry, 64 



— pies, 65 



— timbale, 65 

 Shrimps au diable, 64 



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