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Loaves 260–1

with Lobster 217

Omelette 257–8

Pudding 245–6

Rockefeller 261

Sauce, with Codling 93–5

Sauce for Poultry 263–4

Sauce with Turbot 438–40

Scalloped 264

in Seafood Filling 513–14

in Shellfish Platter 508–10

Soup 261–2

in Steak and Kidney Pudding 258

Stew 262–3

Stuffing for Poultry 263

in Vol-au-vent à la normande 395–6

in White Wine Sauce 259–60

Oysters of Loqmariquer (Clark) 253

Pacific halibut 171

Padang Sour-Sharp Monkfish 235–6

Paella 506–8

Palaemon serratus 279

Palourdes farcies grillées 456

Pangek Ikan 235–6

Paprika Mayonnaise 40

Paris: Fauchon’s 447, 512;

Le Duc restaurant 453;

Marguery Restaurant 377;

Restaurant Max 351

Parry, William 333

Parsley Sauce 20

Pasta:

with Mussels and Orange 248–9

Sauce, quantities 497

Pasteau, M. 134

Pastry Dishes:

Crab Tart 117–18

Fruits de Mer Filling 513–14

Impanata di pesce spada 412–13

Newfoundlanders’ Pie 106–7

Prawns in Pastry Cases 288

Salmon Baked in Pastry with Ginger 314–16

Salmon Quiche 314

Sea Bass in a Pastry Case 353–4

Stargazy Pie 331–2

Swordfish Gratin 414

Versenyi Batyus Ponty 75–6

Pâte brisée 117

Paupiettes:

Basic recipe 385–6

de soles Sophie 384–6

Pays d’ Auge 450

Peacock, Thomas Love 443–4

Pears, Port and Ginger with Mackerel 227

Pebble-roasted Fish 361–3

Pêcheurs d’Islande (Loti) 87–8

Penn, Sir William 529

Penning-Rowell, Edmund 254

Peppered Turbot 436–7

Pepys, Samuel 529

Perch 265–9

Delmonico 267

Hairdresser’s 266

in Pesce persio alla salvia 267–8

Stuffing for 422–3

Pernod Remoulade 40–1

Perry-Smith, George 314, 315

Pescada:

à maiata 167–8

en geleia 163–4

Pesce:

Bolito con maionnese 206

Persico alla salvia 267–8

Peter, St 148, 153, 203

Petersen, Bengt 39

Petits Propos Culinaires 332

Petrale sole 65

Physiologie du Gout (Brillat-Savarin) 430–1

Pichon, Dom 417

Pickerel 270

Piedmont, truffles 51

Pike 270–7

choosing 271

preparing 271

Baked Loir Style 274

in Dos de brochet au meursault 273

Izaak Walton’s 271–3

in Meurette à la bourguignonne 505–6

Mousseline 448–50

Quenelles 275–7

with Saffron Sauce 42–3

with Sorrel Sauce 35–6

Pike-Perch, see Zander

Pilchard/s 327–32

preparing 329

Stargazy Pie 331–2

au Vin Blanc 226

Pile eggs, in Homemade ‘Caviare’ 527

Pindal caves 427

Pine kernels in Tarator Sauce 44–5

Pinwiddies 159

Pissala 56

Pissaladière 56–7

Pitt, William 443

Plaice 374, 375–96

flavour 374

in Chaudrée 516–17

Plateau de fruits de mer 508–10

Plats régionnaux de France (Croze) 54

Poaching fish 5

Point, Fernand 129

Polish Christmas Eve Herrings 197–8

Pollack 85, 86

Pollock 85, 86

as crab sticks 95–7

salting 99

Pompano 59, 60–3

Round 59

Baked with Prawn or Shrimp Stuffing 62

with Béarnaise Sauce 27–8

en Papillote, Antoine’s 60–2

Grilled with Cucumber Hollandaise 62–3

Porbeagle 369

in Cream 321–2

in Impanata de pesce spada 412–13

Spiced 371

Porgy 356–67

preparation 357–8

Port Appin, Airds Hotel 155

Port with Mackerel, Pears, and Ginger 227

Portuguese Food (Wright) 167

Potage à la crevette 288–9

Pot-au-feu (Saint-Auge) 155

Potted Shrimp/s 288

Poulet de ferme étuvé à la digoinaise 129–30

Poulette Sauce 23

Poultry with Oyster Stuffing and Sauce 263–4

Powan 418

Practical Dictionary of Mechanics (Knight) 172

Praires farcies grillées 77

Prawn/s 278, 279

cooking 279–80

court bouillon for 9

Dublin Bay 218–20

shelling 280

and Artichoke Salad 282–3

Avocado Baked with 283

Butter 280

in Catalan Fish Stew 502–3

Chilled Gumbo Bisque 115–16

Curried 285

Giant, Baked 284

and Grapefruit Salad 118

Mango 285–6

and Melon Vinaigrette 286

and Mussels in Cream Sauce 286–7

in Paella 506–8

Paste, Elizabeth David’s 280–1

in Pastry Cases 288

Pebble-roasted 361–3

with Rice 288

Sauce 281–2

in Seafood Filling 513–14

Seafood Pudding 121

in Shellfish Platter 508–10

in Sole Walewska 381–2

in Tempura 289–91

in Tomato and Vermouth 287

in Vol-au-vent