Francatelli Analytical Index — Page 1
Welcome to FabulousFusionFood's Francatelli Recipes and Modern Redaction Recipes Pages — This page gives you the Analytical Index from Charles Elmé Francatelli's 1861 volume The Cook's Guide and Housekeeper's & Butler's Assistant. Here you will get the index as provided in that volume, except that all the recipe entries are linked to the corresponding recipe and its modern redaction as hosted on this site. Enjoy...
The text presented here is derived directly from Francatelli's book.
Index: A B C D E F G H I J K L M N O P Q R S T V W Y
The text presented here is derived directly from Francatelli's book.
| Index Page 1 (A to Damsons) | Index Page 2 (Dandelion to Marrow) |
| Index Page 3 (Marrow to Sago) | Index Page 4 (Salads to Young) |
Index: A B C D E F G H I J K L M N O P Q R S T V W Y
Analytical Index
∵ The references are to the Recipe not the page
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Adelaide sandwiches ... ... 358 Aitch-bone of beef, boiled ... ... 384 Albert biscuits ... ... 780 Allemande sauce ... ... 17 Almonds, burnt ... ... 1004 ——— cakes ... ... 765 ——— cream sauce ... ... 93 ——— gauffres ... ... 753 ——— milk beverage ... ... 983 ——— milk, or orgeate ... ... 1036 ——— paste ... ... 955 American drinks ... ... 1014 ——— yams, à la Française ... ... 702 Anchovy butter ... ... 128 ——— canopees ... ... 335 ——— sauce ... ... 49 ——— toast ... ... 338 Angelica, to preserve green ... ... 880 Appetisers for breakfast o light suppers ... ... 301 Apples à la Portugaise ... ... 797A Apple charlotte ... ... 797B ———, compote of ... ... 892 ——— fritters ... ... 806 ——— jelly ... ... 998 ——— marmalade ... ... 1002 ———, Parisian turnover of ... ... 786 ——— pudding ... ... 833 ——— sauce ... ... 50 ——— tart with quince ... ... 803 ——— tartlets ... ... 797–798 Apricots, to bottle ... ... 874 Apricot biscuits ... ... 775 ———, compote of ... ... 896 ——— cream ... ... 860–868 ——— ——— ice ... ... 1045 ———, D'Artois of ... ... 789 ———, dried ... ... 883 ———, German tourte of ... ... 785 ——— jam ... ... 1001 |
Apricot water ice ... ... 923 Aromatic herbaceous seasoning ... ... 948 Arrowroot ... ... 989 ——— sauce ... ... 97 Artichokes à la Barigoule ... ... 681 ——— à l'Italienne ... ... 683 ——— à la Lyonnaise ... ... 682 ———, preserved ... ... 965 ———, purée of ... ... 117 ———, with butter sauce ... ... 680 ———, Jerusalem ... ... 698, 699 Asparagus garnish ... ... 108 ——— peas à la Crême ... ... 685 ———, purée of spruce ... ... 113 ——— soup ... ... 152 ——— with white sauce ... ... 684 Aspic jelly ... ... 7 ——— jelly, economical ... ... 8 ——— jelly, ham with ... ... 930 ——— jelly, tongue with ... ... 931 Au gratin, turbot with ... ... 195 Aurora sauce ... ... 88 Baba, or Polish cake ... ... 738 Bacon and chicken, boiled ... ... 473 ——— how to cure ... ... 735 Baked cod's head ... ... 228 ——— cod-fish, stuffed ... ... 219 ——— gurnet ... ... 247 ——— haddock ... ... 230 ——— hams ... ... 454 ——— potatoes ... ... 705E Ball-supper sandwiches ... ... 364 Barberries, dried ... ... 888 Barbel, roach, and dace ... ... 276 Barley sugar ... ... 1013 ——— water ... ... 986 Baron of hare, German fashion ... ... 649 Bath chaps ... ... 447 Bavarian cream ... ... 858 Batter, German frying ... ... 289 |
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Batter, Italian frying ... ... 291 ——— novel kinds of frying ... ... 290 Beans, broad à la Crême ... ... 688 ——— French à la maître d'hôtel ... ... 686 ———, French, preserved ... ... 958 ———, French with fine-herbs ... ... 687 ———, white haricot, à la Brêtonne ... ... 701 ———, white haricot, à la maître d'hôtel ... ... 700 ———, Windsor, preserved ... ... 959 Béchamel cream sauce ... ... 16 ——— sauce, white ... ... 15 ———, turbot, à la ... ... 196 Beef, aitch-bone of, boiled ... ... 384 ———, au gratin ... ... 538 ———, collops, ... ... 536 ———, collops, boiled ... ... 537 ———, fillet of, braized à la Milton ... ... 392 ———, fillet of, à la Richlieu ... ... 391 ———, fillet of, larded ... ... 389 ———, fillet of à la Richelieu ... ... 391 ———, fillet of à la Soubise ... ... 585 ———, thin flank of, rolled ... ... 385 ———, hashed ... ... 526–527 ———, hashed, with pickled walnuts ... ... 528 ———, hunting ... ... 396 ———, minced ... ... 529 ———, mironton of ... ... 539 ———, pressed ... ... 398 ———, ribs of, à-la-mode ... ... 388 ———, roast ribs of ... ... 382 ———, braized roll of, à la Béarnaise ... ... 386 ———, boiled, round of ... ... 383 ———, roast sirloin of ... ... 381 ———, rump of, stewed ... ... 387 ———, spiced potted ... ... 944 ———, vinegaret of ... ... 541 ——— tea ... ... 973 Beefsteak with anchovy butter ... ... 583 ——— à la Chateaubriand ... ... 582 ——— à la Française ... ... 581 ———, epicurean ... ... 584 ——— and oyster pie ... ... 500 |
Beefsteak and oyster pudding ... ... 506 Beetroot and Spanish onion salad ... ... 371 Beverage, almond milk ... ... 983 Bills of Fare for every Month in the Year ... ... page 454 Biscuits, Albert ... ... 780 ———, apricot ... ... 775 ———, brown bread ... ... 770 ———, Brussels or rusks ... ... 749 ———, champagne ... ... 772 ———, cinnamon ... ... 908 ———, cream ... ... 912 ———, devilled ... ... 337 ———, finger, or Naples ... ... 745 ———, iced ... ... 1053 ———, Italian ... ... 767 ———, orange ... ... 773 ———, peach ... ... 774 ———, Russian ... ... 779 ———, Sicilian ... ... 778 ———, Victoria ... ... 781 ———, Venetian ... ... 768 Black-currant jelly ... ... 994 Black game à la royale ... ... 475 ——— ———, roast ... ... 663 Blanc-manger ... ... 857 Bleeding of the nose, to stop ... ... 1083 Bloaters, potted ... ... 947 ———, Yarmouth ... ... 329 Boar's head, German sauce for ... ... 31 Boiled aitch-bone of beef ... ... 384 ———, round of beef ... ... 383 ———, capon ... ... 472 ———, cod à la religieuse ... ... 224 ———, fowls à la cardinal ... ... 624 ———, gurnet ... ... 246 ———, haddock, egg-sauce ... ... 229 ———, mackerel ... ... 249 ———, mackerel à la maître d'hôtel ... ... 250 ———, leg of mutton ... ... 411 ———, rabbit and bacon ... ... 639 ———, salmon, plain ... ... 200 ———, salmon, Scotch fashion ... ... 209 ———, soles ... ... 233 ———, sturgeon à la Bourguignotte ... ... 216 |
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Boiled sturgeon à la cardinal ... ... 215 ———, sturgeon à la Royale ... ... 217 ———, trout, plain ... ... 210 ———, trout à l'Aurore ... ... 213 ———, trout, with Genoese sauce ... ... 212 ———, turbot, plain ... ... 191 ———, turkey ... ... 467 ———, turkey à la Yorkshire ... ... 468 Bombe, iced ... ... 1054 Bon-bons ... ... 1004 ——— chocolate ... ... 1009 ——— coffee ... ... 1010 Bones, devilled ... ... 531 ———, grilled ... ... 530 Bonnes-bouches ... ... 357 Bonnne femme soup ... ... 161 Border of rice à la Reine ... ... 521 Bottle, to, apricots ... ... 874 ———, cherries ... ... 873 ———, currants ... ... 870 ———, damsons ... ... 878 ———, gooseberries ... ... 869 ———, greengages, ... ... 876 ———, Orleans plums ... ... 877 ———, peaches ... ... 875 ———, pine-apples ... ... 879 ———, raspberries ... ... 871 ———, strawberries ... ... 872 Boudins of fowl à la Lucullus ... ... 627 ——— of grouse à la Stanley ... ... 628 ——— of pheasant à la Richlieu ... ... 626 Bouillabaisse or Provençal soup ... ... 178 Bourginotte sauce ... ... 60 Braized celery with brown sauce ... ... 666 ——— fillet of beef à la Milton ... ... 392 ——— roll of beef à la Béarnaise ... ... 386 ——— leg of mutton ... ... 412 ——— ox-cheek ... ... 395 ——— loin of veal ... ... 405 ——— neck of veal ... ... 399 Brandy-smash ... ... 1015 Brawn sauce, cold ... ... 30 Bread-and-butter pastry ... ... 793 Bread-crumbs ... ... 295 ———, fried ... ... 71–296 Bread panada... ... 184 ——— pudding, plain ... ... 831 ———, pulled crisp ... ... 332 |
Bread sauce ... ... 70 Breast of mutton grilled ... ... 594 ——— of veal à la Chipolata ... ... 410 ——— of veal à la Printanière ... ... 409 Bretby sandwiches ... ... 360 Bretonne sauce ... ... 56 Brill ... ... 198 Brioche-paste ... ... 737 Broad beans à la Crême ... ... 688 Broths and stocks, how to clarify ... ... 6 Broths and stocks, second, economy of ... ... 14 Broth, chicken ... ... 976 ———, invigorating ... ... 981 ———, mucilaginous ... ... 980 ———, mutton ... ... 155, 974 ———, pectoral ... ... 979 ———, restorative ... ... 982 ———, Scotch ... ... 156 Brown and Polson soufflé pudding ... ... 992A Brown bread biscuits ... ... 770 ——— bread ice ... ... 1044 ——— bread pudding ... ... 822 ——— butter sauce ... ... 54 ——— caper sauce ... ... 25 ——— colouring ... ... 76 ——— gravy ... ... 3 ——— Matelote sauce ... ... 86 ——— oyster sauce ... ... 44 ——— sauce ... ... 12 ——— thickening for sauces ... ... 9 Brûnoise soup ... ... 134 Brussels biscuits or rusks ... ... 749 ——— sprouts ... ... 707 Batter for frying ... ... 288 Bubble-and-squeak ... ... 532 Burns or scalds, cure for ... ... 1076 Burnt almonds ... ... 1004 ——— pistachio prâlines ... ... 1005 Butter, anchovy ... ... 128 ———, epicurean ... ... 130 ———, lobster ... ... 129 ———, maître d'hôtel ... ... 127 ———, melted, or butter sauce ... ... 15, 39 ———, salsifis fried in ... ... 669 ——— sauce, brown ... ... 54 |
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Cabbage, red, pickled ... ... 968 Cabinet pudding, ... ... 825 Cakes in general ... ... 737 ———, almond ... ... 765 ———, cheese ... ... 782 ———, Compiègne ... ... 739 ———, Condé ... ... 788 ———, D'Artois ... ... 784 ———, dessert ... ... 903 ———, Genoese ... ... 757 ———, ———, with almonds ... ... 758 ———, ginger ... ... 771 ———, Parisian ... ... 741 ———, plum ... ... 746 ———, Polish ... ... 795 ———, ———, or Baba ... ... 738 ———, pound ... ... 750 ———, Queen's ... ... 764 ———, Savarin ... ... 743 ———, Savoy ... ... 744 ———, seed ... ... 748 ———, Spanish, Petits-choux ... ... 760 ———, Turin ... ... 911 ———, veal, Yorkshire ... ... 512 ———, Victoria ... ... 742 Calf's brains fried ... ... 568 ———, in cases au gratin ... ... 569 ——— à la ravigotte ... ... 566 ———, with nut-brown butter ... ... 567 Calf's feet fried ... ... 572 ——— ——— à la bourgeoise ... ... 570 ——— ——— à la poulette ... ... 571 ——— ——— jelly ... ... 838 ——— ——— soup ... ... 147 ——— head and bacon ... ... 586 ——— ——— à la financière ... ... 589 ——— ——— broiled ... ... 588 ——— ——— hashed ... ... 587 ——— ——— turtle fashion ... ... 590 ——— liver and bacon ... ... 561 ——— liver à la mode ... ... 562 ——— tail soup ... ... 146 Camomile tea ... ... 1065 Canopees anchovy ... ... 335 ——— cheese ... ... 334 ———, Prince of Wales' ... ... 336 Caper sauce, brown ... ... 25 |
Caper sauce, white ... ... 26 Capilotada of fowl ... ... 651 Capon, boiled ... ... 472 ———, roast ... ... 660 ——— à la Périgueux ... ... 469 ——— à la Piémontaise ... ... 470 ——— à la Régence ... ... 471 Caramel cream ... ... 865 ——— lemon ... ... 1011 Cardinal sauce ... ... 62 Carlton-house soup ... ... 139 Carp, fried ... ... 272 ———, stewed ... ... 273 ———, stuffed and baked ... ... 274 Carrots, glazed ... ... 105 ———, purée of ... ... 116 ——— soup à la Cressy ... ... 153 ———, young, à l'Allemande ... ... 693 ———, ———, preserved ... ... 961 Carrots, glazed ... ... 105 ———, purée of ... ... 116 ——— soup à la Cressy ... ... 153 ———, young, à l'Allemande ... ... 693 ———, ———, preserved ... ... 961 Cartridges, Love's ... ... 1055 Cauliflowers with Parmesan cheese ... ... 674 ——— with white sauce ... ... 673 Cazanova salad ... ... 377 ——— sauce ... ... 82 Celery à la Villeroi ... ... 667 ——— and button-onions soup ... ... 136 ——— braized with brown sauce ... ... 666 ——— purée of ... ... 119 ——— sauce ... ... 91 ——— white, soup ... ... 163 Celestine Cream ... ... 866 Champagne biscuit ... ... 772 Chapped hands, cure for ... ... 1086 Chaps, Bath ... ... 447 Char, grilled ... ... 263 ———. water, souchet of ... ... 264 Charles, St., (American drink) ... ... 1030 Charlotte, apple ... ... 797B ———. Russian ... ... 863 Chartreuse of partridges ... ... 523 Chateaubriand sauce ... ... 77 Chaud freid, fricassée ... ... 938 Cheesecakes ... ... 782 Cheese, canapees ... ... 334 ———. toasted ... ... 333 Cherries, to bottle ... ... 873 ———. compote of ... ... 898 |
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Cherries, dried ... ... 887 Cherry rings ... ... 1012 ——— sauce ... ... 95 ——— tartlets ... ... 799 ——— water ... ... 1033 ——— water ice ... ... 926 Chestnuts, compote of ... ... 902 ——— glacés ... ... 889 ——— pudding ... ... 826 ———, purée of ... ... 115 ——— soup ... ... 180 Chevreuil sauce ... ... 29 Chicken and bacon, boiled ... ... 473 ——— and ham pie ... ... 495 ——— and rice ... ... 476 ——— and tongue ... ... 479 ——— and tongue à la Macédoine ... ... 479 ——— broth ... ... 976 Chickens à la belle vue ... ... 929 ——— à l'Inkermann ... ... 621 ——— à la Milaaise ... ... 478 ——— à la Romaine ... ... 477, 625 ——— à la Tartare ... ... 622 ——— cutlets à la Dauphine ... ... 618 ——— fricassée of, à la Havelock ... ... 620 ——— panada ... ... 977 ——— salad, or mayonnaise ... ... 929 Chiffonade soup ... ... 135 Chilblains, cure for ... ... 1079 Chine of pork ... ... 448 Ching-ching ... ... 1029 Chipolata ragout ... ... 123 Chips, reform ... ... 103 Chocolate bon-bons ... ... 1009 ——— cream ... ... 862 ——— cream ice ... ... 1051 ——— glacé ... ... 776 Chops, lamb ... ... 576 ———, mutton ... ... 554 ———, pork ... ... 546 ———, venison ... ... 460 Christmas pie ... ... 728 Cinnamon biscuits ... ... 908 Cintra fritters ... ... 810 Civet of leveret ... ... 647 Claret granito ... ... 1038 Clarify, how to, isinglass ... ... 843 |
Clarify, stocks and broths ... ... 6 ———, syrup ... ... 842 Clear giblet soup ... ... 141 ——— mock-turtle soup ... ... 140 ——— tarragon sauce ... ... 80 Cochineal, how to extract the colour from ... ... 1090 Cockles scolloped ... ... 287 Cock-tail ... ... 1016 Cocky-leeky ... ... 159 Cod, crimped, oyster sauce ... ... 220 ——— fried à la Portugaise ... ... 222 ——— grilled à la Colbert ... ... 223 ——— stuffed, baked ... ... 219 ——— à la Crême ... ... 225 ——— à la Dièppoise ... ... 221 ——— à la Indienne ... ... 226 ——— à la religieuse ... ... 224 ——— head baked ... ... 228 Coffee, how to make ... ... 1089 ——— bon-bons ... ... 1010 ——— cream ... ... 861 ——— cream ice ... ... 1050 ——— soufflé ... ... 818 Cold brown sauce ... ... 30 Cold cream ... ... 1087 ——— entrées, or chicken, lobster, and fish salads or mayonaises ... ... 929 ——— marinade pickle ... ... 299 Colds, cooling posset for ... ... 992F ——— in the head, cure for ... ... 1075 Cold-water paste for raised pies ... ... 950 Collops, beef ... ... 536 ———, scolloped ... ... 286 ———, Scotch ... ... 563 Colouring, brown ... ... 76 Compiège cake ... ... 739 Compote of Apples ... ... 892 ——— apricots ... ... 896 ——— cherries ... ... 898 ——— chestnuts ... ... 902 ——— fruits for desserts ... ... 892 ——— greengages ... ... 897 ——— oranges ... ... 894 ——— peaches ... ... 895 ——— pears ... ... 893 ——— pine-apple ... ... 899 |
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Compote of strawberries ... ... 900 ——— iced fruits for ... ... 915 Condé cakes ... ... 788 Confectionary and preserving ... ... 869 Consommé with quenelles ... ... 138 Cookery for invalids and infants ... ... 973 Cornucopia ... ... 754A Course, second, roasts ... ... 652 Crab soup ... ... 170 Cracked lips, cure for ... ... 1080 Cracklings ... ... 905 Crayfish soup ... ... 171 Cream, almond, sauce ... ... 93 ——— Béchamel sauce ... ... 16 ——— different kinds of ... ... 857 ——— ices ... ... 1043 ——— apricot ... ... 860–868 ——— Bavarian ... ... 858 ——— biscuits ... ... 912 ——— caramel ... ... 865 ——— celestine ... ... 866 ——— chocolate ... ... 862 ——— coffee ... ... 861 ——— currant and raspberry ... ... 867 ——— ice, apricot ... ... 1045 ——— ice, chocolate ... ... 1051 ——— ice, coffee ... ... 1050 ——— ice, currant and raspberry ... ... 1048 ——— ice, ginger ... ... 1043 ——— ice, pine-apple ... ... 1046 ——— ice, strawberry ... ... 1047 ——— Italian ... ... 864 ———, pastry, or custard ... ... 790 ———, strawberry ... ... 859 ———, lemons filled with ... ... 856 Crimped cod, oyster sauce ... ... 220 Croquante-paste ... ... 956 Croquets of lobster ... ... 317 ——— macaroni ... ... 353 ——— meat or fish ... ... 315 ——— oysters ... ... 318 Croustarde of larks ... ... 524 ——— marrow ... ... 322 ——— of quenelles ... ... 627 Cucumber for sauce ... ... 960 ——— garnish ... ... 106 ——— glacés ... ... 891 ———, remoulade of ... ... 971 |
Cucumber salad ... ... 369 ——— à la Espagnole ... ... 697 ——— à la poulette ... ... 696 Cure bacon, how to ... ... 735 ——— hams, how to ... ... 734 ——— for burns or scalds ... ... 1076 ——— chapped hands ... ... 1086 ——— chilblains ... ... 1079 ——— colds in the head ... ... 1075 ——— cracked lips in winter ... ... 1080 ——— sprains ... ... 1077 ——— the sting of a wasp or bee ... ... 1082 ——— tooth-ache ... ... 1085 ——— warts ... ... 1081 Currant, black, jelly ... ... 994 ———, red, jelly ... ... 993 ———, white, jelly ... ... 997 ——— water ... ... 1034 ———, to bottle ... ... 870 ——— and raspberry jelly ... ... 845, 996 ——— and raspberry cream ... ... 867 ——— and raspberry cream ice ... ... 1048 ——— and raspberry water ice ... ... 925 Curried rabbit and rice ... ... 642 ——— rice ... ... 301 Curries, plain boiled rice for ... ... 227 Curry sauce ... ... 85 Cushion of veal ... ... 401 ——— à la St. Cloud ... ... 403 ——— à la St. George ... ... 402 Custard fritters ... ... 812 ———, pastry or cream ... ... 790 ———, Savoy ... ... 992D Cutlets, chicken, à la Dauphine ... ... 618 ———, grouse, à la Glengarry ... ... 635 ———, lamb ... ... 577, 578, 611, 612 ———, mutton ... ... 597–600 ———, mutton, plain ... ... 555 ———, mutton, bread-crumbed ... ... 556 ———, pork ... ... 547 ——— of roebuck ... ... 463 ———, sweetbread ... ... 580 ———, veal, ... ... 604–606 ———, veal, with mushrooms ... ... 564 Dace, barbel, and roach ... ... 276 Damsons, to bottle ... ... 878 ——— jam ... ... 1000 |