|
force-meat
|
|
— |
—
|
— |
—
|
Breast of Veal
|
|
force-meat
rolled in pieces half as long as one's finger
|
|
— |
—
|
— |
—
|
Stewed Beef with Gravy
|
|
force-meat
|
|
— |
—
|
— |
—
|
Veal Rolls
|
|
force-meat
|
|
— |
—
|
— |
—
|
To stew a Turkey Brown
|
|
force-meat
bruised
|
|
little |
—
|
— |
—
|
To Force a Fowl
|
|
force-meat
|
|
— |
—
|
— |
—
|
Chicken Surprise
|
|
force-meat
saved for filling
|
|
— |
—
|
— |
—
|
Chickens roasted with Force...
|
|
force-meat
|
|
— |
—
|
— |
—
|
Chickens with Gravy
|
|
force-meat
|
|
— |
—
|
— |
—
|
Force-meat
|
|
force-meat
|
|
— |
—
|
— |
—
|
Stuffed Cabbage
|
|
force-meat
another, laid over like a pie
|
|
— |
—
|
— |
—
|
Squab Pie
|
|
force-meat
|
|
— |
—
|
— |
—
|
To force Cucumbers
|
|
force-meat
high
|
|
— |
—
|
— |
—
|
Pigeon Pye
|
|
force-meat
made into balls
|
|
— |
—
|
— |
—
|
To make a Carp Pye
|
|
force-meat
mixed with pounded lobster-coral, for masking heads
|
|
— |
—
|
— |
—
|
HADDOCKS A LA ROYALE
|
|
force-meat
spread very thinly
|
|
— |
—
|
— |
—
|
Veal Collops with Oysters a...
|
|
force-meat
|
|
— |
—
|
— |
—
|
Ragoo of Pigeons
|
|
force-meat
thin
|
|
layer |
—
|
— |
—
|
VOL AU VENTS
|
|
force-meat
|
|
— |
—
|
— |
—
|
Timbale of Macaroni
|
|
force-meat
thin coating
|
|
— |
—
|
— |
—
|
TURBAN OF FILLETS OF FOWLS,...
|
|
force-meat
for coating
|
|
— |
—
|
— |
—
|
Turban of Fillets of Hares,...
|
|
force-meat
|
|
— |
—
|
— |
—
|
MAZARINE OF FAT LIVERS, A L...
|
|
force-meat
|
|
— |
—
|
— |
—
|
884. GRENADINS OF VEAL, WIT...
|
|
force-meat
for the sides
|
|
— |
—
|
— |
—
|
Sweetbread Pie
|
|
force-meat
thin
|
|
layer |
—
|
— |
—
|
Chicken Pie
|
|
force-meat
made of the liver
|
|
— |
—
|
— |
—
|
937. LAMB'S HEAD, A LA PASC...
|
|
force-meat
|
6.0 |
spoonfuls |
—
|
— |
—
|
1002. QUENELLES OF FOWL, A ...
|
|
force-meat
|
|
— |
—
|
— |
—
|
1005. BOUDINSOF FOWL, A LA ...
|
|
force-meat
thin
|
|
layer |
—
|
— |
—
|
1007. BOUDINSOF FOWL, A LA ...
|
|
force-meat
mixed with fine-herbs
|
1.0 |
dessert-spoonful |
—
|
— |
—
|
Galantines of Legs of Fowls...
|
|
force-meat
|
|
— |
—
|
— |
—
|
Mock Hare of a Beast's Heart
|
|
force-meat
|
|
— |
—
|
— |
—
|
1043. QUAILS, A LA FINANCIERE.
|
|
force-meat
|
|
— |
—
|
— |
—
|
1133. DOLPHINS OF WHITINGs,...
|
|
force-meat
same kind as used for galantines
|
|
— |
—
|
— |
—
|
1236. BOAR'S HEAD, WITH ASP...
|
|
force-meat
about an inch thick
|
1.0 |
inch |
—
|
— |
—
|
1249. PRESERVED HARE, AND O...
|
|
force-meat
thick layer on top
|
|
— |
—
|
— |
—
|
1249. PRESERVED HARE, AND O...
|