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chops; baked in the oven

côtelettes parisiennes

côtes de, à l’ardennaise

courgettes to go with

cuts of

daube de, à l’estragon

dripping

épaule de, boulangère

escalopes, de cauchoise; correct cutting of; with cream, Calvados and apple; panure à l’anglaise for; à la savoyarde (1); (2); stuffed; with vermouth and cream sauce (1), (2)

foie de, campagnarde

fricandeau of; piquage of; sorrel purée to go with

gelatinous quality important in stocks and sauces

as hors-d’œuvre

jardinière

larding of

Veal

left-overs

leg of, salted and marinated

Marengo

médaillons de, au vin blanc

minced, importance of in various dishes

mushrooms to go with

noix de, à l’alsacienne; for roasting

of Normandy

paupiette de, bourbonnaise

poitrine de, farcie aux olives

printaniere

purée d’oseille with

ris de; à la crème aux champignons; à l’oseille

roasts, monotony of

rosemary to flavour roast

rump of, with tail, kidneys and leeks

à la Ste Ménéhould

saumoné angoùmois

shin of; stewed with tomatoes and garlic

shoulder of, à l’alsacienne; baked with potatoes; Marengo fashion

sliced, baked in the oven

sorrel as garnish for

sous-noix of

steaks, miniature, with white wine

stewed with white wine and tarragon

sweetbreads; with cream and mushrooms; with sorrel

tendrons of; Marengo

tête de, vinaigrette

with vegetables

in white wine jelly

Vegetables

mill for

price of, in tourist season

raw

salads

Velay, verveine of

Velouté, sauce

Venison—cutlets, baked in the oven

juniper berries with

larding of

lentils to go with

marinating of

stewed in red wine

Verbena

Verdier, Ernest, Dissertations Gastronomiques

Verge

Vergé, Roger

Ma cuisine du Soleil

Véritable Cuisine de Famille, La

Véritable Cuisine Provençale et Niçoise, La

Verjuice; verjus

Vermouth

Verral, William, The Cook’s Paradise

on eggs for poaching

Verte, salade, à l’angevine

sauce

Vertus turnips

Verveine

Viande à Tous Prix

Viandes

Viandes, Les (Qualités et Catégories)

Viard et Fouret, Le Cuisinier Royal

Vicaire, G.

Bibliographie Gastronomique

Vichy; carottes

Vichyssoise, See Crème vichyssoise

Vie Privée d’Autrefois. Variétés Gastronomiques, La

Viel, M. Robert

Vieille Tradition. La Cuisine en Poitou, Une

Vienne

Vieux Port fish market, Marseille

Vieux Pots, Saulces et Rosts Memorables

Vigne, feuilles de

sarments de

Vinaigre de vin

Vinaigrette sauce

with calf’s head

à l’œuf

Vin gris of Toul

Vin ordinaire

Vine cuttings

grilling over fire of

Vine leaves, use of in French cooking

partridges wrapped in

red mullet in

thrushes, quails etc, wrapped in

Vinegar, cider

fruit

malt

Orléans

tarragon

wine

Vingt Plats qui Donnent la Goutte

Vins, See Wines

Violets, crystallized, of Toulouse

Violins of St. Jacques, The

Vittel, mineral water of

Vodka in cooking

Volaille—demi-deuil

émincés de; au gratin

foies de, au riz

mayonnaise de

truffée demi-deuil

Volailles

Vol au vent à la financière, toulousaine

Vouvray, beurre blanc of

white wine of

Walnut—and horseradish sauce

oil; of Périgord

Walterspiel’s restaurant, in Munich

Watercress—and potato soup, cream of

as alternative to sorrel in soups and sauces

Weights and measures

What Shall We Have Today?

What to Eat and Drink in France

Wheat flour

Wheaton, Barbara Ketchum, Savouring the Past

Whisk, for eggs

Whisky, snob value in French cooking; as substitute for Calvados

White butter sauce

with fish

White Tower Restaurant, Charlotte Street

White wine—of Alsace; meal to be served with

of Anjou

used in preference to cider in Norman cooking

of Touraine

Whiting—with beurre blanc

with cream and onion sauce as for sole

with olives and white wine as for grey mullet

with red wine sauce

Wild boar—haunch of, with grand veneur sauce

leg of pork to taste like

pork chops to taste like

young

Wild doves

Wild duck with sweet pepper and white wine

Wild marjoram

Wild thyme

Willan, Anne, French Regional Cooking

Willy, Monsieur

Wine, in cookery

to be drunk with wine-flavoured dishes

Wine and Food Society