e Jelly, 212.
Plain Claret Jelly, 215.
Right proportions of Gelatine for Jelly, 217.
Roman Punch Jellies, 222.

Kabobs, Oyster, 72-74.

Kromeskies, 107.

Lamb Cutlets, 99, 100.

Lemon Baskets, 274;
Peels, Candied, 261.

Lemons, how to grate, 82.

Liqueurs and Flavorings, 210-212.

Lobster, in Aspic, 79;
Quenelles, 136;
Sauce, 29;
Soufflees, 62.

Macaroons, 287.

Macedoine of Fruits, 222.

Madeleines, 291.

Maraschino, 259.

Matelote Sauce, 40.

Mayonnaise, 43, 46, 47.

Meal, quantity to be used, 75.

Meringue Paste, 251.

Mint Jelly, 49.

Mother Sauces, 6.

Mushroom Baskets, 201.

Mushroom Jelly, 200.

Mushrooms and Tomatoes, 200.

Mushrooms, Stuffed, 200.

Mutton Cutlets, 90, 98.

Neapolitan Cream, 224.

Norwegian Sauce, 47.

Nut Creams, 229, 235-237.

Onion, Spanish, 202-204.

Orange Baskets, 272, 274.

Orange Compote, 209.

Orange Sauce, 39.

Oyster Kabobs, 72, 74;
Sauce, 29.

Oysters, 71-78.
A la Tartare, 78.
A la Villeroi, 71.
In Aspic, 76.
Various ways of serving, 71-78.

Papillotes, 65.

Parsley Sauce, 29.

Partridges, Souffle of, 146.

Patties, 116-124.
Chicken, 121.
Dresden Cases for, 118.
Oyster, 121.
Sweetbread, 120.

Pears, a la Princesse, 267;
Compote of, 265, 266, 268.

Petits Fours, 292.

Pies, Game, 183-190.

Pigeon Cutlets, 143.

Pigeons, a la Tartare, 144;
Compote of, 145.

Pineapple Water-ice, 254.

Piquante Sauce, 35.

Pistache Cream, 229.

Pistachio Water-ice, 255.

Poivrade Sauce, 36.

Potage, a la Hollandaise, 56;
a la Royale, 59.

Potatoes, a la Provencale, 204;
Milanese, 205;
Scalloped, 205.

Poulette Sauce, 20.

Prawns, Coquilles of, 63.

Princess Soup, 58.

Profiterolles, 194.

Puddings, 230-234, 238-246.
Bombay Ice Pudding, 241.
Chocolate Cream Pudding, 245.
Cold Cabinet Pudding, 233.
Cold Souffle Pudding, 231.
Diplomatic Pudding, 232.
Filbert and Wine Iced Pudding, 243.
Frangipanni Iced Pudding, 238.
Frozen Pudding, 235.
Ice Pudding, 240.
Iced Cabinet Pudding, 239.
Iced Custard with Fruit, 244.
Iced Jelly Pudding, 241.
Iced Puddings, 243.
Imperial Rice Pudding, 231.
Jubilee Pudding, 230.
Rice a la Princesse, 245.
Sauces for,