295-299.

Puffs, Cheese, 306.

Puree of Ham, 152.

Quenelles for entrees, 125-129;
for soups, 53, 54.

Rabbit, Grenadines of, 149;
Fillets of, 150.

Rabbits, 148.

Raspberries, how to cook, 271;
Jellied, 221.

Ratafia, 259.

Ravioli, Baked, 137.

Red Mayonnaise, 46.

Reed-birds, Chaudfroids of, 160;
in Aspic, 159.

Rice Pudding, 231.

Rissoles, 108.

Robert Sauce, 38.

Roman Punch Jellies, 222.

Rout Biscuits, 286.

Russian Salad for Cutlets, 101.

Salads, 300-305.
Best dinner, 300.
For Cutlets, 100.
Grape-fruit, 303.
How to dress, 301, 302.
To eat with game, 300.

Salmis of Snipe, 147.

Salmon, Coquilles of, 64;
en Papillotes, 65.

Sauces, 11-22; 23-32; 33-41; 42-50.
A la d'Uxelles, 20.
A la Normande, 38.
Allemande, 18.
Almond, 299.
Apricot, 297.
Aspic Mayonnaise, 47.
Bearnaise, 26.
Bechamel, 17, 159.
Blonde, or White, 13-32.
Bordelaise, 37.
Brown, 33-41.
Caper, 29.
Cardinal, 30.
Celery, 29.
Chateaubriand, 34.
Chaudfroid, 160, 161.
Cold Cucumber, 48.
Cold Sauces, 42-50.
Consistency of, 24, 105.
Cucumber, 29.
Des Oeufs au Kirsch, 295.
Downton, 39.
Espagnole, 33.
Green Mayonnaise, 46.
Hollandaise, 30.
Horseradish, 48.
How to stir, 17.
Light Normande, 39.
Lobster, 29.
Madere a la Marmalade, 295.
Matelote, 40.
Mayonnaise, 43, 46, 47.
Mint, 49.
Mother Sauces, 6.
Norwegian, 47.
Orange, 39.
Oyster, 29.
Parsley, 29.
Piquante, 35.
Poivrade, 36.
Poulette, 20.
Red Mayonnaise, 46.
Robert, 38.
Rule for seasoning, 18.
Sherry, 296.
Shrimp, 29, 30.
Soubise, 27.
Ste. Menehould, 25.
Supreme, 23.
Sweet Butter, very fine, 298.
Sweet, French, for Puddings, 295-299.
Tartare, 48.
Vanilla Cream, 298.
Veloute, or White, 14.
Villeroi, 21.
Wine, 296.
Whipped Sweet, 297.
White, 23-32.

Sauteing, 95, 96.

Scalloped Potatoes, 205.

Scallops of Chicken, 130.

Sherry Granito, 258;
Sauce, 296.

Shrimp Sauce, 29, 30.

Sole, a l'Horly, 66;
a la Normande, 65;
Rouennaise, 67.

Soubise Sauce, 27;
with Grenadines of Rabbit, 149.

Souffle of Chicken, 131;
of Lobster, 62;
of Partridges, 146;
of Tomato, 206.