On the imputed ill effects of Cookery on the Health On Carving Advice to Cooks On the Choice of Meat Vocabulary of Terms. CHAPTER I. SAUCES, BROTHS, AND CONSOMMÉS, OR BROTHS FOR 146 Panadas for Farces in general 64 155 Farce of Carp 147 Quenelles of Fowl 65 156 Farce de Godiveau, for the (Godiveau forcemeat for 66 67 70 157 Green Marble Farce 70 tridges, Rabbits, and Fowls 68 RECEIPTS FOR COOKING MUTTON AND LAMB. 193 Mutton Cutlets or Chops, with Soubise, or Onion Another and a much better Method of preparing Chops 85 199 Cutlets sautées à l'Essence 200 Cotelettes à la Maintenon or Cutlets à la Soubise. 86 201 The Inside Fillets à la Maré- 194 Chops or Cutlets in White 86 87 chale (Inside Fillets with 202 The Inside Fillets marinaded au chevreuil (as Roe Buck) 90 203 The Inside Fillets with Purée of Sorrel . 204 Necks of Mutton en Aigrettes (in egrets) 90 91 205 Neck of Mutton with Parsley 91 |