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Cook’s Encyclopaedia (Stobart) 496

Cook’s Oracle (Kitchiner) 131

Cook’s Paradise (Verral) 493

Copenhagen, Krogs Restaurant 435

Coquilles Saint-Jacques flambées ‘Gordon’ 340–1

Coral Sauce 339

Corcellet, Paul 1

Cornish Bouillabaisse 503–5

Cornish pilchards 327–8

Corvina 459

Costa, Margaret 346

Cotriades 517–18

from Belle-Ile 518

from Cornwall 518

des bords de la Rance 517

Cotton, Charles 418

Couch, Jonathan 375

court bouillons 7–9

general purpose 8

salty 9

simple 8–9

white 9

white wine 9

Cowper, William 170

Crab/s 111–22

boiling 5

court bouillon for 9

preparation 112

soft-shell 120–1

Achiltibuie Soufflé 113–14

Avocado Baked with 283

Breton Soup 114–15

Chilled Gumbo Bisque 115–16

and Grapefruit Salad 118

Louis 113

Mango 285–6

Mayonnaise 113

with Mustard and Dill Mayonnaise 40

Potted 118–20

in Seafood Filling 513–14

in Seafood Pudding 121

in Shellfish Platter 508–10

Soup 116

Tart 117–18

Crab Sticks 95–7

Crawfish 208

in Bouillabaisse 520–1

Butter 210

Crayfish: freshwater 463–5

à la nage 464–5

Chicken with 463–4

Sauce Nantua 465

Cream sauces 20, 24–6

Crème Normande Sauce 25

Créole Sauce 31–2

Croakers 459–60

as crab sticks 95–7

Cronin, Isaac 398

Crostini:

alla provatura 53

di tonno fresco 430

Croze, Austin, comte de 54

Cucumber:

Herrings with 183

Salmon with 308

Cuisine of Hungary (Lang) 75

Cuisine Rustique – Languedoc (Bonnaure) 71

Cuisines of Mexico (Kennedy) 224

Cullen Skink 154

Cullercoats crabs 111

Cumming, Sue and Tim 314

Curé’s Omelette 430–1

Curry/ies:

Brinjal, with Bombay Duck 496–7

Prawn 285

Mayonnaise 39

Sauce 20

Scallops 341

Squid and Coconut 404–5

Cuttlefish 397, 398–9

preparing 400–1

in Cacciucco alla livornese 401–3

in Sashimi 364–7

Dab 374, 375–96

Danish Pickled Herrings 196–7

Dames de lotte au lard 234–5

Dartmoor, Gidleigh Park Hotel 503

David Copperfield (Dickens) 192

David, Elizabeth 16, 32, 35–6, 53, 119, 162, 381, 481, 520

Davidson, Alan 34, 59, 100, 106, 149, 161, 162, 163, 172, 222, 285, 332, 335, 350, 411, 446, 473

Day, Harvey 496

de Blank, Melanie 83

de Echevarria, Juan D° 102

de Gouy, Louis P. 79, 80

Deep-frying fish 5

Defoe, Daniel 328

Delicious Fish Dishes (Petersen) 39

Desnos, poet 332

Devilled Herrings 185–6

Devilled Soft Herring Roes 189

Diat, Louis 380

Digoin 129

Dill:

and Mustard Mayonnaise 40

Mustard and Sauce for Gravadlax 311

Dill-cured:

Mackerel 310–12

Salmon 310–12

Trout 310–12

Dill-pickled Herrings 196, 311

Dods, Meg 154, 171

Dogfish 460–1

cooking methods 461

Dolphinfish 461

Donkin, Bryan 333

Dorade à l’antillaise 361

Dorado 461

Dos de brochet au meursault 273

Dover Hake 86

Dressings, see Sauces and Dressings

Dried Herbs, Aromatics and Condiments (David) 280

Drift nets, for herring 180

Drums 459–60

Dublin Bay Prawns 218–20

in Bouillabaisse 520–1

Dumaine, Alexandre 129

Éclade 238

Écrevisses à la nage 464–5

Edgeworth, Maria 433

Eel-Pie Island 131

Eel/s 123–38

choosing 128

preparing 128–9

in Catigot 71–2

in Chaudrée 516–7

with Chicken in the Digoin Style 129–30

In the Green 130–1

Hairdresser’s 266

Italian Grilled and Baked 132–4

Jellied Mousse with Watercress Sauce 137–8

Matelote of 134–8

in Meurette à la bourguignonne 505–6

Mousseline 448–50

Pie 131–2

Poulette Sauce for 23

Sedgmoor Stew 138

Egg:

in Batters 12–13

and Butter Sauces 26–8

and Mushroom Stuffing 422–3

Eliza Acton’s Rich Melted Butter 17

Elvers 124–5

cooking methods 126–8

preparing 126

Gloucester style 126

Keynsham style 127

Loire style 127

Spanish style 127

Whitebait style 127

Ely, Old Fire Engine House Restaurant 131, 268

Encyclopaedia of Fish Cookery (McClane) 152, 162, 227, 470

English Potted Meats and Fish Pastes (David) 119

Englishwoman’s Domestic Magazine 258

Enright, D. H. 365

Ensor, James 487

Escabèche 223–5

Escoffier, Auguste 41, 85, 150, 381, 386

Esnandes, Mouclade 237, 242

Experienced English Housekeeper