Biscuit glace, a la Charles Dickens, 85
" " " Thackeray, 85

Blanc for white sauce, 31

Boiling, asparagus, 66
Cabbage, 65
Potatoes, 66
Peas, 65
Rules for meat, 65

Bouchees de dames, 88
To ice, 89

Bread, 12
Baking, 14
Cause of failure, 15
" of thick crust, 14
Compressed yeast, 15
Kneading, 14
Oven heating, 14
Remarks, 12
Rules of time for rising, 14
To set sponge, 13

Bread-crumbs for frying, 56

Bread dough, to keep a day or two, 106
" " for pie crust, 97
Soufflee, 20

Brioche, 18
Jockey Club, recipe for, 19
for summer pastry, 19, 20

Broiling, 60
Chickens and birds, 61

Brown flour, 34
Sauce, 71

Butter, maitre d'hotel, 32
Montpellier, 33
Ravigotte, 33

Cabbage, to boil, 65

Cakes, Baba, 86
Bouchees de dames, 83
Savarins, 88

Candies, 92
Chocolate creams, 94
Cream almonds, 93
Cream walnuts, 93
Fondant, 92
Fondant panache, 93
Punch drops, 94
Simple French, 92
Tutti frutti, 92
Vanilla almond cream, 92
Walnut cream, 92

Celeraic, or turnip-rooted celery, 54

Celery seed for soup, 106

Celery cream soup, 68

Chateaubriand, filet de b[oe]uf, 49

Chicken, 48
Broiling, 60
Cold,