Page:The Boston cooking-school cook book (1910).djvu/720

  Ramequins Soufflés, 377.
  Rice and Tomato Croquettes, 356.
  Rice Croquettes, Sweet, 356.
  Rice Croquettes with Jelly, 356.
  Rice Croustades, 378.
  Rice Timbales, 363.
  Rissoles, 379.
  Rissoles of Lamb, à l'Indienne, 381.
  Rum Cakes, 388.
  Russian Cutlets, 373.
  Salmon Croquettes, 358.
  Salmon Cutlets, 358.
  Sardines Fried in Batter, 351.
  Shad Roe with Celery, 370.
  Soufflé au Rhum, 378.
  Spaghetti Timbales, 363.
  Sponge Fritters, 353.
  Spring Mousse, 384.
  Strawberry Baskets, 362.
  Stuffed Clams. 370.
  Stuffing for Chicken in Aspic, 384.
  Swedish Timbales, 362.
  Sweetbread à la Mont Vert, 371.
  Sweetbread and Mushroom Timbales, 366.
  Sweetbread in Peppers, 372.
  Sweetbread Mousse, 367.
  Sweetbread Ramequins, 371.
  Tomato Fritters, 351.
  Tomatoes in Aspic, 382.
  Tongue in Aspic, 383.
  Veal Croquettes, 359.
  Vol-au-vents, 379.
  Zigaras à la Russe, 380.

Espagnole Sauce (Brown) II, 268.


Fadges, 77.

Fancy Cakes and Confections, 533-548.

Farina Cakes with Jelly, 352.
  Soup, 120.

Fat, 8.
  for Frying, test, 21.
  Margarin, 8.
  Olein (Liquid), 8.
  Palmitin (Semi-Solid), 8.
  Stearin (Solid), 8.
  Suet. 8.
  to Clarify, 21.
  to Try Out, 21.

Fats and Oils, 8.

Fermentation, 49.
  Acetic, 49.
  Alcoholic, 49.
  Lactic, 49.

Fermented Bread, 50.

Fibrin, 2, 191.

Figaro Sauce, 275.

Fig Cups, 566.
  Éclair Cake, 516.
  Filling, 526.
  Ice Cream, 447.
  Pudding I, 403.
  Pudding II, 403.

Fillet, Chicken to, 245.
  of Beef, Larded, 283.

Fillets of Bass or Halibut, Baked, 169.
  of Beef, à la Moelle, 199.
  of Beef, Broiled, 198.
  of Beef, Cherry Sauce, 199.
  of Beef (Mignon), Sautéd, with Sauce Figaro, 199.
  of Beef (Mignon), Sautéd, with Sauce Trianon, 199.
  of Beef with Stuffed Mushroom Caps, 250.
  of Beef with Vegetables, 203.
  of Fish, à la Bement, 171.
  of Game, 373.
  of Haddock, White Wine Sauce, 170.
  of Halibut, à la Poulette, 170.
  of Halibut with Brown Sauce, 169.

Filling, Chocolate, 525.
  Chocolate Cream, 525.
  Cocoanut, 525.
  Cocoanut, Lemon Cream, 526.
  Cream, 524.
  Cream, Coffee, 524.
  Cream, French, 524.
  Fig, 526.
  Lamb, 381.
  Lemon, 525.
  Lobster and Oyster, 188.
  Marshmallow Paste, 526.
  Nut or Fruit, 525.
  Orange, 525.
  Pistachio Paste, 526.
  Prune Almond, 526.
  Strawberry, 524.

Finiste Sauce, 279.

Finnan Haddie, 152.
  à la Delmonico, 179.
  Baked, 179.
  Broiled, 179.

Fire, 16.
  how to Build, 17.

Fish, 151.
  à la Crême, 176.
  à la Provençal, 561.
  and Egg Croquettes, 177.
  Balls, 178.
  Blue (Pomatomidæ), 153.
  Chowder, 142.
  Cod, 152.
  Composition of, 161.
  Cooked in Boiling Water, 160.
  Cooking, to Prepare for, 159.
  Cooking, Ways of, 160.
  Croquettes, 177.
  Eels, 152.
  Finnan Haddie, 152.
  Flounder, 153.
  Force Meat I, 148.
  Force Meat II, 149.
  Freshness of, to Determine, 151.
  Fried, Russian Style, Mushroom Sauce, 174.