ed Cream, 213, 214.

Croquettes, Chestnut, 291;
manner of preparing, 107.

Cucumber, Fillets of, 99;
Fillets of Rabbit with, 150;
Sauce, 29, 48;
Stuffed, 199.

Culinary matters, 79-85.

Curacoa, 258.

Currant Water-ice, 256.

Currants, how to cook, 271.

Cutlets, how to prepare, 107.
Chicken and Ham, 157.
Lamb, 99, 100.
Mutton, 90, 98.
Pigeon, 143.
Russian Salad for, 101.
Sweetbread, 109.
Veal, 139.

Decorations, uneatable, 196.

Dessert, Small Cakes for, 285.

Downton Sauce, 39.

Dresden Patty Cases, 118.

Entrees, 86-106, 129-152, 153-171.
A Civet, 150.
Baked Ravioli, 137.
Cold Lamb Cutlets in Mint Jelly, 100.
Chicken Souffle, 131.
Chicken, Turtle fashion, 136.
Cigarettes a la Chasseur, 135.
Cigarettes a la Reine, 134.
Cutlets Chaudfroid a la Russe, 102.
Filets de Boeuf a la Bearnaise, 87.
Filets de Boeuf aux Champignons, 87.
Fillet of Beef, 86.
Fillets of Beef a la Grande-Bretagne, 89.
Fillets of Cucumber, 99.
Fillets of Rabbit with Cucumber, 150.
Fillets of Teal with Anchovies, 148.
Fritot of Chicken, 132.
Grenadines of Beef with Mushrooms and Poivrade Sauce, 88.
Grenadines of Rabbit a la Soubise, 149.
Lamb Cutlets en Concombre, 99.
Lamb Cutlets with a Puree of Mushrooms, 100.
Lobster Quenelles, 136.
Mutton Cutlets a la d'Uxelles, 90.
Mutton Cutlets a la Milanais, 90.
Mutton Cutlets, or Chops, 98.
Pigeon Cutlets, 143.
Pigeons a la Tartare, 144.
Quails a la Jubilee, 141.
Quails a la Lucullus, 140.
Salmis of Snipe, 147.
Scallops of Chicken a la Perigord, 130.
Souffle of Partridges, 146.
Sweetbreads a la Supreme, 103.
Sweetbreads in Cases, 106.
Sweetbreads with Oysters, 104.
Timbale of Chicken a la Champenois, 129.
Timbales d'Epinard, 151.
Veal Cutlets a la Primrose, 139.

Entrees, Cold, or Chaudfroids, 153-171.
Allumettes, 170.
Canapes a la Bismarck, 165.
Caviare Canapes, 166.
Chaudfroid of Reed-birds, 160.
Chaudfroids of Chicken, 156.
Cheese Biscuits a la St. James, 168.
Chicken and Ham Cutlets, 157.
Chicken Salad a la Prince, 154.
Cold Cheese Souffles, 169.
Croutes de Fromage Glace, 169.
Eggs a la St. James, 170.
Iced Savory Souffle, 162.
Kluskis of Cream Cheese, 168.
Oysters a la St. George,