Page Fricassee of small chickens, 74 Eggs a-la-creme, To roast large fowls, To roast woodcocks or 74 Sauce a-la-creme for the 74 eggs, 75 Cabbage a-la-creme, 75 To make an omelette, 75 Omelette-another way, Gaspacho-Spanish, 76 Eggs and tomatos, To roast wild ducks or teal, 76 To fricassee eggs, To boil pigeons, To roast pigeons, To roast partridges or any small birds, To boil rabbits, To roast rabbits, 90 To stew wild ducks, 78 Gravy, 90 To dress ducks with juice Forcemeat balls, 91 To dress ducks with onions, pies, 115 Spanish fritters, To make jelly from feet, 116 To make mush, Pumpkin pudding, 127 113 Fayette pudding, 127 Maccaroni pudding, 127 Potato paste, 128 Compote of apples, 128 113 Charlotte, 128 115 Apple fritters, 129 115 Bell fritters, 129 Bread fritters, 130 130 130 |