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Abatis d’oie en ragoût

Abricots

compote d’

croûtes aux

au four

glace a l’

soufflé aux

Absinthe

Académie du Vin de Bordeaux

Acton, Eliza, Modern Cookery

Aga-type stove

dish of pears suitable for

Agneau

ballotine d’

carré d’, aux haricots lorrain

cervelles d’, au beurre noir

épaule d’, boulangère

épigrammes d’

filet d’, au four

poitrine d’, Sainte Ménéhould

ris d’

selle d’, au four

Aïgroissade

Ail

Aillada

Aillade de jarret de veau

Aïoli

chick peas with

garni

with langouste à l’américaine

with meat (le grand aïoli)

with snails

Aix-en-Provence

Albert, B., Le Cuisinier Parisien

Alexis, Paul, his account of catching fish for and eating bouillabaisse des pêcheurs

Ali-Bab, Gastronmique Pratique

Alicot d’oie en ragoût

Aligot

Aligoté

A l’infortune du Pot

Allen, H. Warner, on wine with foie gras

Allspice

Almanach des Gourmands

Almond; almonds:

cakes

and chocolate cake

sauce aux amandes du Var

truites aux amandes in set menus

tuiles

Alose à l’oseille

Alouettes sans tête

Alsace: bacon of

cookery of

duck pâtés of

eaux-de-vie of

ham of

horseradish sauce of

onion and cream tart of

wines of

Alsace, L’ (guide)

Alsace and its Wine Gardens

Alsace Gourmande, L’

Amboise, beurre blanc of

American weights and measures

Amidon de blé

Amis, Kingsley

Ammerschwihr, Armes de France at

Amunatégui, Francis

Ananas au Kirsch

Anchoïade

Anchois

céleris aux

pain grillé aux

Anchovy

anchoïade

sauce, with celery; with salted and marinated leg of veal

stuffing for olives

tart, of Provence

Ancienne cuisine

Andouille de Vire

Andouillettes

André (shop) of Cousances

Andrieu, Pierre, Fine Bouche

Angelica

Angélique

Angers, beurre blanc of

crémets of

Angoulème

Anis

Anisé cheese

Aniseed

Chinese

Anisette

Anjou

beurre blanc of

white wines of

Anjou, L’ (guide)

Aperitif drinks used in cooking

Appareil à soufflé

Apples:

baked in pastry

with boudin

with Calvados

cooked in butter

with escalope de veau cauchoise

with pheasant

open pie with yeast pastry

in stuffing for goose; for turkey

tart, Alsatian Norman

Apricots

baked

compote of

croûtons

crystallized; of Apt

dried, soufflé of

gâteau, English

ice

open pie with yeast pastry

soufflé of

Apt, Provence

Arbellot, Simon, Un Gastronome se Penche sur son Passé

Ardéche

marrons glacés of

rosette sausage of

truffles of

Ardennes, hams of

Aries

Lion of

saucisson of; alternatives to, in England

Armagnac

Armes de France at Ammerschwihr, meals cooked at

Aromates, les

Arpajon haricot beans

Arrowroot

Art Culinaire, L’ (English translation of)

Art de la Cuisine Française au XIXe Siècle, L’

Art du Bien Manger, L’

Art de Manger et son Histoire, L’

Artichauts

à la barigoule

fonds d’; en salade; with truffled foie gras

à la grecque

vinaigrette

Artichokes (globe or leaf) with aïoli

baby, in oil

boiled, with melted butter; with sauce hollandaise; vinaigrette

camus de Bretagne

hearts, preparation of; in aïgroissade; filled with scrambled egg; à la grecque; and lettuce, salad of; with sauce hollandaise; tinned or bottled

stewed in oil

violet-leaved

Artichokes (Jerusalem)

with cream

and potatoes, purée of

salad of

stewed with stock

with tomatoes and herbs

Asbestos mat

Asparagus

with mayonnaise

with melted butter

with sauce hollandaise

Asperges de Cavaillon; compared with those of Lauris and Argenteuil

Asperges à la mayonnaise

Aspergille

Aspic jelly

clarification of

gelatine used in making

tarragon-flavoured; eggs in

Associated Casing Company

Assiette de fruits de mer

Auberge de St-Michel Tête d’Or, Mont St-Michel

Aubergine; Aubergines

baked, with onions and tomatoes; with tomatoes

beignets d’

brouillade d’

caviar

fritters

au gratin

Imam bayeldi

with parsley and garlic

en persillade

ratatouille niçoise

stewed in oil with tomatoes, onions and peppers; with tomatoes and spices

stewed with tomatoes

à la turque

Zébrine variety

Audot, L. E., La Cuisinière de