Let me close my disquisition with a line or two more from my favourite moralist.

Cease then on trash thy hopes to bind,
Let nobler views engage thy mind;
Thus taste the feast by nature spread,
Ere youth and all its joys are fled;
Come taste with me the balm of life.

DR. JOHNSON'S Epistle to a Friend.

INDEX.

Pago

Paste

AIGRETTES, en, Necks of Mutton, (in Egrets)
Allemande, à la, (German fashion.)

Sauce.
Soup

Almonds, Feuillatines Pralinés with

Gimblettes Pralinés with Sweet

Petits Choux Pralinés (Little Puff Paste Balls) with

Amand, Potage au Lait d' (the Lover's Soup)

Laurel, Milk Soup, with

Anchovies, Observations on

Butter of

another

John Dory, with

Sandwich

Andouilles of Eggs (Hog's Puddings)

Charlotte of, mixed with Apricots

91

9

47

386

398

ib.

404

ib.

405

55

ib.

287

ib.

35

263

440

299

332

340

Chartreuse of, and Fruit

330

Croquettes stuffed with

339

Custard of

379

à la Portugaise (Portuguese manner)
Miroton of

332

ib.

Sauce

17

Soufflé of, with a Rice border

339

Suédoise of

333

403

Tourte of

379

Turban of

334

Apricot Cakes, trellised

388

Charlotte of Apples mixed with

340

Cheese

366

Tourte

379

.

Armagnac, à la, Cutlets of Pigeons

Artichokes, Observations on

à la Barigoule

204

310

312

Bottoms of

313

in Canapés

314

à l'Estouffade

311

Fried

312

à l'Italienne (with Italian Sauce)

313

au Naturel (dressed plain)

310

Artichokes, another method

311

à la Provencale (Provence fashion)

312

Artois, à la, Gateaux

400

Gimblettes

398

..

and Salad of Fillets of Soles, with Montpelier Butter

279

Attereaux of Rabbits à l'Italienne (in the Italian style)
Aurore, à la, Eggs

74

116

24

227

300

Fillets of Soles

Trout

Sauce

Soup

278

253

41

47

391

301

131

326

19

238

Eels

Pike

French fashion

244

248

247

INDEX.

Page

Béchamel

Beans, Windsor, another method

with Ham

Maigre (Bechamel for Lent)

or Velouté (a new method)

Loin of Veal, à la

Bédeau, en, Noix of Veal (Beadle's Noix of Veal)

Beef, Attelets of Palates of, à l'Italienne (Italian fashion)
Blanquette, or Fricassée of Palates of

with Cucumbers

with Peas

with Truffles

Breast of, à la Flamande (in the Flemish fashion)

Croquettes of Palates of, au Velouté (with Velouté Sauce)

Fillets Mignons of, Sautés à la Lyonaise (small Fillets of, fried in

317

133

15

16

10

127

113

74

73

ib.

ib.

74

84

75

Bourguignotte, Quails à la

Bouveau, Potage à la (Turnip Soup)

Brain, Calf's, with Fried Parsley au Beurre Noir (with Black Butter) 120

Love Apple Sauce

à la Maître d'Hotel (Steward's way)

Sheep's do.

à la Maître d'Hotel (Steward's way)

Braize, Observations on (See Note)

Braized Leg of Mutton, otherwise called Gigot de Sept Heures

Rib of Beef in Hochepot

Rump of Beef

ib.

119

120

119

96

ib.

103

99

81

83

225

224

ib.

229

273

7

250

351

102

113

198

62