Page:The Jewish Manual.djvu/257

Punch milk, 184.
Purée of vegetables, 96.

Quince marmalade, 163.

Rachael, a, 118.
Ragout of beef, 60.
Ramakins, 100.
Raspberries preserved
⁠whole, 165.
⁠jam, 166.
⁠jelly, 166.
Ratafia pudding, 132.
Restorative milk, 176.
⁠jelly, 179.
Rice fritters, 125.
⁠pudding for children, 130.
⁠fruit tart, 127.
⁠souflé, 143.
⁠custard, 128.
⁠caudle, 178.
⁠wall 91.
Risoles, 33, 34, 100.
Roasting, rules for, 50.
Rump of beef stewed, 53.
Russe, a charlotte, 139.

Salmon cutlets, 42.
⁠pie, 187.
Sauces, piquante, 17.
⁠egg, 18.
⁠English, do., 28.
⁠celery, 19.
⁠tomato, 19.
⁠for steaks, 21.
⁠without butter for fish, 21.
⁠for fish to keep, 22.
⁠to serve with ducks, 22.
⁠oiled butter, 24.
⁠bread, 22.
⁠apple, 23.
⁠onions, 23.
Sauces, melted butter, 25.
⁠truffle, 24.
⁠mushroom, 25.
⁠white, to throw over vegetables, 26.
⁠for puddings without butter, 26.
⁠Robert, 26.
⁠caper, 27, 19.
⁠à la Tartare, 28.
⁠for roast mutton, 28.
⁠asparagus, 28.
⁠cucumber, white, 29.
⁠brown, 29.
⁠velouté, 31.
⁠béchamel, 32.
Sauer krout, 56.
Savoury jelly, 20.
⁠herb powder, 27.
Seasoning for poultry, 27.
Siesta, a, 151.
Soda cake, 155.
Sopa d'ora, 119.
Souflé, 140, 141.
⁠omelette, 142.
⁠rice, 143.
Soups, almondegos, a superior white soup, 11.
⁠asparagus, 12.
⁠cressy, 7.
⁠malagatany, 4.
⁠English do., 5.
⁠gravy, 3.
⁠barley, 14.
⁠carrot, 8.
⁠giblet, 14.
⁠Julienne, 5.
⁠mock turtle, 3.
⁠matso, 9.
⁠Palestine, 8.
⁠de poisson, or fish, 15.
⁠ox tail, 16.
⁠peas, summer, 13.
⁠winter, 14.