Page:Meier - The Art of German Cooking and Baking.djvu/403

—397—

Chapter 6, Nos. 1—56.

POULTRY AND GAME BIRDS.

	No.	Page.
Blackbirds	43	110
Chicken Croquettes	9	95
Chicken" or Pigeon Cutlet	12	90
Chicken" Pie	6	94
Chicken" Pie" English Style	13	97
Chicken" Ragout in Shells or other small Molds	8	95
Duck Ragout	56	115
Fat Goose Stuffed with Apples.	21	100
Fat" Goose" Stuffed" with" Chestnuts	22	101
Fine Chicken Fricassee	10	95
Fine" Ragout of Partridge ....	42	109
Fried Capon Ragout	51	113
Fried" Duck Liver	31	105
Fried" Goose Liver	23	101
Fried" Old Pheasant	34	106
Fried" Partridge	40	109
Fried" Pheasant	33	105
Fried" Pigeon	15	98
Fried" Pigeons with Sweet Stuffing	17	98
Fried Snipes	45	111
Fried" Woodcock	47	112
Fried" Woodcock, Another Form of	48	112
Goose and Duck Schwartz-sauer	32	105
Goose" Giblets	24	101
Goose" Liver Pie	25	102
Goose" Liver Pudding	26	102
Grouse Pie	39	108
Leipzig Larks	44	111
Old or Young Chicken with Rice	5	93
Partridge with Sauerkraut	41	109
Pheasant Patties in Shells or other Small Molds	35	106
Pheasant Pie	37	107
Pigeon Pie, English Style	14	97
Poulard Fricassee	55	115
Puff-Paste Patties, Filled with Chicken Ragout	7	94
Red Grouse and Guinea Hen	38	108
Re" Grouse" Cutlets	53	114
Roast Capons	50	113
Roast" Duck	29	104
Roast" Poulard	54	114
Roast" Spring Chicken	1	91
Roast" Turkey	18	99
Roast" Wild Duck	49	112
Roasted and Stuffed Turkey	19	99
Roasted" Wild Goose	27	103
Roasted" Young Goose	20	100
Smoked Goose Breast	28	103
Snipe on Toast	46	111
Stewed Capon	52	113
Stewed" Chicken with Champignons	4	93
Stewed" Pheasant	36	107
Stuffed Chicken, Another Form of	3	92
Stuffed Duck, Another Form of	30	104
Stuffed" Roasted Chickens	2	92
Stuffed" Fried Pigeons	16	98
Vienna Baked Chicken	11	96

Chapter 7, Nos. 1—25.

GAME.

	No.	Page.
Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat is used	10	120
Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat	11	120
Deer or Doe Liver	4	118
Domestic Rabbit Roast	23	126
Game Ragout made from Remnants	12	121
Hasenpfeffer (Rabbit Pepper)	19	124
How to Skin a Rabbit	14	124
Lapins	25	127
Leg or Saddle of Wild Boar	13	121
Leg" of Venison	2	117
Leg" of" Venison"	8	119
Leg" of" Venison" Another Form of	9	119
Rabbit Cutlets	18	123
Rabbit" Liver	20	125
Rabbit" Pie	22	125
Rabbit" Roast	15	122
Rabbit" Salad	21	125
Roast Saddle of Venison	1	116
Saddle of Venison	7	119
Stuffed Domestic Rabbit Roast	24	126
Stewed Rabbit	16	123
Stewed" Rabbit" Another Form of	17	123
To Carve a Leg of Venison	6	118
Venison Cutlets	3	117
Venison" Ragout	5	118

Chapter 8, Nos. 1—61.

FISH.

	No.	Page.
Baked Eel	12	133
Baked" Gurnet	36	143
Baked" Lobster	52	148
Baked" Red Snapper	22	138
Baked" Sole	35	143
Boiled Codfish	32	142
Boiled" Crawfish or Crabs	53	149
Boiled" Lobster	48	147
Boiled" Red Snapper	26	139
Boiled" Salmon	5	131
Boiled" Salmon" Trout	9	132
Boiled" Turbot	24	139
Codfish Hash	42	145
Codfish" Ragout	33	142
Cold Eel Roulade	15	134
Cold" Lobster	49	148
Crab Cutlets with Vegetables	54	149
Crab" Ragout	55	150
Eel, Blue	11	133
Eel" in Beer	13	133
Eel" with Rice (Fricassee)	14	134
Fillet of Shellfish, Whitefish, Cabeljou, Sole, with Dressing	29	140
Fish, Boiled	1	129
Fish," Broiled or Roasted	4	130
Fish," Baked	2	129
Fish," Steamed or Stewed	3	130
Fish," and Potato Pudding	40	144
Fish," Croquettes	38	144
Fish," Cutlets	39	144
Fish," Fricassee from Pickerel or Whitefish	19	136