Read Is There a Nutmeg in the House? Online
Authors: Elizabeth David,Jill Norman
Tags: #Cooking, #Courses & Dishes, #General
picnic food
44
,
53
,
75
,
201
,
254
pie fillings
287
kidney and spices
116
prune and apple
59
pilaff/pilau Kyriakou’s
167
Suleiman’s
5
piments pour viandes froides
58
pissaladière
235
pizza Genoese (bacon and fennel seed)
236
Ligurian (tomato and anchovy)
233
Neapolitan (tomato and mozzarella)
234
Provençal (onion and anchovy)
234
,
235
a pizza in the Armenian manner
(meat)
235
a pizza in the Roman way
(onion)
234
POACHED EGGS
127
and
see
164
pomegranate ice cream
288
pomegranate water ice or snow
288
POMEGRANATES PINK
285
pork fillet, marinaded and grilled
204
Lincolnshire chine
69
,
96
loin, spiced with green pepper
92
minced, in Armenian pizza
235
pork chops, spiced and grilled
184
pork chops with wine and green peppercorns
91
potato
67–9
,
70–73
in Spanish omelette
129
Italian pie
79
(pan) cakes
68–9
pie
73
,
79
roast in the style of buttered parsnips
115
pot-au-feu
29
poulet Robert
206
prawn kedgeree
157
prawn and melon cocktail
162
processed cheese
131
a Provençal pissaladière
235
Provence, cooking of
42
,
53
,
56
,
57
,
58
,
84
,
87
,
141
,
170–71
,
234
,
235
prunes and apples, for pie filling
59
and pumpkin tart
260
spiced
257
with sweet-sour cabbage
79
Pryme, Abraham de la,
The Diary
113
,
114
pumpkin and prune tart
260
quagliata
66–7
Quayle, Eric,
Old Cookery Books
266
,
269
A Queen’s Delight
(part of
The Queen’s Closet Opened
)
117
,
252
QUICHE LORRAINE
117
and
see
148
a quickly made loaf
225
quine conserve
240
relish, with candied peel
101
in grape must preserve
106
quince and honey sorbet
292
rabbit, in thickened soup
155
radicchio
46
Raffald, Elizabeth,
The Experienced English Housekeeper
251
,
266
,
271
ragu bolognese
139
raisiné
105
Raleigh, Sir Walter
252–3
raspberry and redcurrant granita
289
raspberry ice cream
275
ratatouille
57
,
58
redcurrant and raspberry granita
279
in raspberry ice cream
275
Reform Club, London – its kitchens
209–10
refrigerator ices
273
RELISHES OF THE RENAISSANCE
97
and
see
108
Renauld, Jules,
Les Hostelains et Taverniers de Nancy
121
Rey, J.,
The Modern Caterer’s Encyclopaedia
290
rice
142–3
,
157
and walnut stuffing for tomatoes
174
cooked moist
144
gratin with courgettes
56
rice and cucumber salad
203
rice (Arborio, Avorio)
143
,
149
Armenian dessert
258
green vegetable risotto
150
vegetable risotto
150
rice
(Arborio)
with cheese sauce
147
rice (Patna)
143
in chicken pilau
143
,
144
in crab or prawn kedgeree
157
in spiced kedgeree
157
with cheese sauce, for lobster
146
Richardin, Edmond,
L’Art du Bien Manger
120
ricotta pudding
259
rillettes d’oie
201
risotto
147–9
green vegetable
150
vegetable and shrimp
149
Rivington, Charles
188
,
195–6
Rivington, Septimus
196
roast capon
174
roast pheasant with chestnut sauce
175
rocket
46
,
47
,
48
Roden, Claudia,
A Book of Middle Eastern Food
181
Rogers, Judy 000
Romoli, Domenico,
La Singolare Dottrina
61
Rose, Giles
187
rosemary
59
,
84–6
,
255–6
Ross, Amanda McKittrick
15
LE ROUGE ET LE NOIR
57
rum and lemon sorbet
290
Rundell, Maria Eliza,
A New System of Domestic Cookery
250
,
265
Ruscelli, Girolamo,
The Secretes of Alexis of Piemont
239
,
241–2
rye bread ice cream
284
saffron
144
St Clouet, de
132
,
134–5
salad of cos lettuce
50
Salaman, Redcliffe N.,
The History and Social Influence of the Potato
68
,
71–3
salatina
46
,
48
salmon boiled
154
loaf
159
salsa
99
salsa alla marinera
140
salted and spiced bread strips or ribbons
227
sapore
99
sauce rémoulade
126–7
scallops with white wine and bacon
159
Scappi, Bartolomeo,
Opera (dell’Arte del Cucinare)
61
,
66
,
98–102
,
214–16
,
300
SCOFF GAFFE
15
Scotch oatcakes
156
Scotch pancakes or drop scones
156
Scotland, cooking of
153–6
Scott, Sir Walter,
St Ronan’s Well
153
Selden, John
109
,
110–11
,
113
Serres, Olivier de,
Le Théâtre d’Agriculture
72
Seville orange cream
256
Seville oranges
65
shrimp and vegetable risotto
149
simple beef broth
28
Smith, R.,
Court Cookery
188–9
smoked haddock in spiced kedgeree
157
smoked haddock soufflé
158
snow cream
85
,
195
,
197–98
,
256
soca
231
sorbet Edwardian
290
lemon and orange
290
lemon and rum
290
loganberry
291
mango
291
persimmon
291
quince and honey
291
strawberry and cream
289
sorrel in minestra with fennel shoots, borage and beet shoots
62
soufflé with smoked haddock
158
Soyer, Alexis
209–14
Culinary Campaign
213
The Gastronomic Regenerator
210
,
211
spaghetti alla bolognese
138
spiced baked carré of lamb
176
a spiced herb mixture to spread on baked gammon
96
,
185
spiced kedgeree
157
spiced lentil soup
33
,
34
spiced prunes
257
spinach and potato tian
55
Stefani, Bartlomeo,
L’Arte di Ben Cucinare
60–67
Stewart, Katie
148
,
149
Stobart, Tom,
Herbs, Spices and Flavourings
217
stock
23–8
,
52–3
,
177
stock cubes
17
,
18
,
23
,
24
,
27
,
31
,
52
,
148
strawberry compote with almond milk
253
cordial
252
cream or junket
255
dessert covered with frothed cream
255
strawberry and almond ice cream
278
strawberry and cream sorbet
289
strawberry granita
288
a strengthening meat
115
sugar cake of lemon and brown sugar
261
confections
240–41
Demerara
261
,
262
refining
242
to caramelise
243
Suleiman (cook to E.D. in Cairo)
5–6
,
168
,
272
sumac
65
,
235
SUMMER GREENERY
39
Suzanne, Alfred,
La Cuisine Anglaise
170
sweet almonds
100
sweet green pepper salad
44
sweet mustard
101
sweet potatoes
71–2
,
74
sweet-sour cabbage
78
with prunes
79
sweet-sour tomato and orange pickle
83
tagliatelle al mascarpone
139
TAKING STOCK
23
tarantella
299–300
‘tart stuff’, coloured
59–60
,
116–17
tart stuff that carries its colour black
59
Taste of Britain campaigns
69
Theuriet, André
120
Thompson, Gladys Scott,
Life in a Noble Household
197
,
238
three-minute tomato sauce
83
tian the dish
42–4
,
53–5
the pot
42
,
53
tian of courgettes
54
tian or gratin of courgettes, tomatoes and eggs
42
,
55
tian with spinach and potatoes
55
tian with tomatoes and courgettes
55
TIANS
53
to boil a capon or chicken in white broth with almonds
115