a la Cambridge, 318
a la maitre d'hotel, 316
a la Piedmont, 316
Baked, Nos. I, II, III, IV, 314, 315
Broiled, Nos. I, II, III, 313; on toast, 313
Canapes, 318
Curried, Nos. I, II, 315
Devilled, 316
Fried, 315
in crusts, 317
in egg cups, 318; a la Bearnaise, 318
Rarebit, 319
Salad of, 317
Stuffed, 317
SAUCES, one hundred varieties of, 13 _ff_.
Admiral, 13
Albert, 13
a la Gasconne, 24
Allemande, No. I, 13; No. II, 14
Anchovy butter, 14; Anchovy No. I, 15;
No. II, 15; No. III, 15
Aurora, 15
Avignonnaise, 16
Bearnaise, 16; No. II, 16; No. III, 16;
quick, 17
Bechamel, 17
Bombay, 17
Bordelaise, 17; white, 18
Brown, 18; No. II, 18; butter, 19
Butter, 19
Caper, 19; No. II, 19
Claret, 19
Colbert, 19
Cream, 20
Cucumber, 20; No. II, 20; No. III, 20
Curry, 21
Drawn-butter, 21
Dutch, 21
Duxelles, 22; No. II, 22
Egg, 22; No. II, 22
Espagnole, 23
Fine herb, 23; No. II, 23
Flemish, 23
Garlic, 24
Geneva, 24
Gooseberry, 25
Hessian, 25
Hollandaise, 25; No. II, 25
Horseradish, 26; No. II, 26; No. III, 26
Italian, 27; brown, 27
Japanese, 27
Jersey, 28
Lemon, 28; No.
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