Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton].

  • Acton, Eliza, 1799-1859
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery, in all its branches; reduced to a system of easy practice / [Eliza Acton]. Source: Wellcome Collection.

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    Entreinets, custards (various), 453, 454, 455 Dresden cake, 520 dressed maccaroni, 421 fairy fancies, 582 J'anchonettes, 863 forced eggs, or eggs en surprise, 424 French beans d la Francai5b,^\0 gateau of mixed fruits, 432 gateau, CLe pommcs, 431 gateau de riz, 397 gateau de scmoule, 395 geiwlses d la Heine, 355 gentle critic’s tourtc d la creme, 574 gentleman commoner’s pudding, 444 German puffs, 457 Gertrude d la creme, 459 green peas d la Frangaise, 309 green peas with cream, 310 imperial gooseberry fool, 452 Italian creams, 446 jaumange, ov jaune manger, 448 Jerusalem artichokes d la Heine, 328 Kentish fritters, 414 lemon calf’s feet jelly, 437 lemon cheese cakes, 360 lemon creams, 445 lemon fritters, 417 lemon sandwiches, 302 lemon sponge, 451 lemon tartlets, 360 lobster ait Mcliainel, 75 lobster salad, 573 Louise Franks’ citron sovffli, 412 Madame Werner’s Rosen vik cheese cakes, 361 Madeleine puddings, 397 Meringue of pears, 457 Meringues, 521 mincemeat fritters, 415 mince pies, 358 mince pies royal, SOS' monitor’s tart, 358 moulded rice, or sago, and apple- juice, 583 mushroom-toast, 321 mushrooms ait beurre, 320 Nesselrode pudding, 463 Norfolk cheesecakes, 568 omlettc aitx^fincs herbes, 410 omlettc soujjlee, 411 orange calf’s feet jelly, 435 orange fritters, 416 orange isinglass jelly, 436 oranges filled with jelly, 436 Entremets, pancakes, 414 pastry sandwiches, 362 plain common fritters, 414 pommes au beurre, or buttered apples, 459 potatoes d la maitre d’hotcl, 305 potato boulcttes, 304 potato fritters, 417 potato-ribbons, 571 potted meats, 584 prawns, 76 pudding-pies, 359 puffs d la Colburn, 569 Queen Mab’s summer pudding,* 440 quince blamange, 448 ramakins d I’ Vde, 363 raspberry puffs, 567 rice d la Yatliek, 569 rice souffle, 412 salad of potted lobster, 584 sea-kale, 305 sea-kale stewed in gravy, 305 scooped potatoes, 302 small rols-au-vents d la Iloivitt, 362 spinach, d VAnglaise, 306 spinach (French receipt), 306 stewed celery, 332 stewed peaches, 430 strawberry blamange, 448 strawberry isinglass jelly, 438 strawberry tartlets, 567 su6doise of peaches, 460 sweet carrots, 326 sweet casserole of rice, 403 sweet maccaroni, 462 Swiss cream, or trifle, 443 tartlets of almond paste, 356 tipsy cake, or brandy trifle, 444 tourte mcringuie, 353 trifle (excellent), 442 truffled omlet, 572 truffles d VItaliennc, 323 truffles d la serviette, 322 turnips in white sauce, 324 Venetian cake, 580 Venetian fritters, 415 Vol-au-vent d la, creme, 349 Vol-au-vent of fruit, 349 Entrees, beef cake, 175 beef collops, 189 beef palates, 180, 181 beef roll, or cancllon de bccuf, 188 beef steaks d la Frangaise, 174, 175 beef tongues, 191 Bengal currie, 288 blanqueite of sucking pig, 239 • Though not included in this list, all sweet puddings are served as entre- mets, except when they replace the roasts of the second course.