Volume 4

The modern baker, confectioner and caterer : a practical and scientific work for the baking and allied trades / edited by John Kirkland ; with contributions from leading specialists and trade experts.

Date:
1911
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: The modern baker, confectioner and caterer : a practical and scientific work for the baking and allied trades / edited by John Kirkland ; with contributions from leading specialists and trade experts. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Page Chicken Quenelles, Lucullus—Chicken Bread, Victoria—Chicken Zephyr, Cream Sauce—Parisian Timbale—Victoria Sausages—Chicken Fritters — Chicken Panada, Princess — Petites Timbales A, la Royale— Small Chicken Souffles — Compote de Pigeons a la Financiere — Pigeon Compote and Peas — Compote de Pigeons A la Zingara — Pigeon Medallions and Asparagus — Pigeon Cutlets — Pigeon Cutlets, Bourguignotte — Pigeon Cutlets, Pompadour — Pigeon Cutlets, Lucullus — Pigeon Fillets, Varenne—Pigeon Turban—Fillets of Guinea Fowl—Fillets of Grouse A la Bohemienne—Lark Pudding—Mauviettes A la Comtesse Rosetti—Crepinettes A la Chasseur—Larks in Small Cases—Larks, Montgolfier—Lark Turban—Filets de Mauviettes en Caisses aux Fines Herbes—Filets de Mauviettes en Hatelettes— Quails, Syrienne—Stuffed Quails in Casserole—Quails Farced A la Financiere—Quail Salmis and Stuffed Tomatoes—Farced Quails in Cold Consomme—Compote of Quails and Farced Olives—Turban of Quails—Quail Cutlets, Perigord—Quail Cutlets, Villeroi Quail Cutlets, Financiere—Farced Quails, Rothschild—Fillets of Hare, Neapolitan— Fillets of Hare, St. Hubert—Hare Cutlets, Reform—Turban of Hare and Mushrooms —Petits Pains de Lievre A l’Essence—Small Cases of Game—Salmis of Partridge and Truffles — Chartreuse of Partridge and Cabbage—Fillets of Wild Duck, Bigarade. Chapter XXXI. Meat Entrees 135 Smoked Tongue—Ox Palates—Ox Palates with Stuffed Tomatoes—Noisettes of Lamb with Asparagus Points—Mutton Cutlets, Victoria—Mutton Cutlets, Alexandra —Mutton Cutlets, Chevreuille — Mutton Cutlets, Pompadour — Mutton Cutlets, Descartes—Mutton Cutlets, Eugenie—Cutlets of Lamb, Maintenon—Grenadins de Veau A la Jardiniere—Veal Kernels—Tendons of Veal—Beef Olives, Lucullus— Fillets of Beef, Neapolitan—Fillets of Beef, Strasburg—Steak A la Bordelaise—Steak a la Maitre d’Hotel—Steak A la Bearnaise—Steak A la Chateaubriand—Steak and Oyster—Tournedos of Beef—Scallop of Beef with Turnip—Scallop of Beef, American —Scallop of Beef, St. James—Fillets of Beef, Sydney—Fillets of Beef, Seville—Vienna Steaks—Fillets of Beef (Cold)—Fillets of Beef, Gratin—Cutlet of Beef, Rome— Minced Beef—Fillets of Beef, Orient—Filets de Pore A la Crapaudine—Foie Gras Sevigne—Cotelettes d’Agneau A la Menthe. Chapter XXXII. Poultry, Meat, and Game Pies, Etc. - - 142 Pigeon Pie—Veal and Ham Pie—Rump—Steak Pie—Steak and Oyster Pie—Chicken and Ham Pie—Shepherds’ Pie—Partridge Pie—Venison Pie—Hare Pie—Rabbit Pie—Steak and Kidney Pie—Jugged Hare—Haricot Mutton—Kidneys with Bacon —Stewed Pigeons—Raised Pheasant Pie—Paste for Raised Pies—Raised Pies with Hot-water Paste—-Galantine of Veal—Galantine of Chicken—Pressed Beef—Pickle for Brisket of Beef. Chapter XXXIII. Joints - - 147 Roast Sirloin of Beef—Braised Sirloin—Roast Fillet of Beef—Roast Fillet of Beef, Reform—Braised Fillet of Beef—Braised Fillet of Beef, Milanese—Fillet of Beef, Lorraine—Braised Fillet of Beef, Roman—Braised Fillet of Beef, American—Braised Fillet of Beef, Palestine—Braised Fillet of Beef, Sevano—Braised Fillet of Beef, Delmonico—Braised Fillet of Beef, Ligny—Boiled Beef—Round of Beef—Roast Leg of Mutton—Boiled Leg of Mutton—Braised Leg of Mutton—Stuffed Leg of Mutton—Roast Shoulder of Mutton—Stuffed Shoulder of Mutton—Rolled Shoulder of Mutton with Oysters—Roast Saddle of Mutton—Braised Saddle of Mutton, Grand Duke—Braised Saddle of Mutton with Celery—Boiled Neck of Mutton—Roast Neck of Mutton.