Is There a Nutmeg in the House? (53 page)

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Authors: Elizabeth David,Jill Norman

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to boil salmon and other fish
154

to fry venison collops
155

to ice cream
269

to make burnt cream
250

to make ice cream
270
,
271

to make little morsels as they use in Naples
241

to make snow cream
255
and
see
85

tomato and anchovy in Ligurian pizza in bohémienne
57
in ‘piments pour viandes froides’
59
in ‘salsa alla marinera’
140
sauce, for stuffed apples
179
of fresh tomatoes
82
three-minute
83
sweet-sour pickle, with orange
83
tian or gratin with courgettes and eggs
42
tian with courgettes
55
with aubergine, garlic and olive oil
75

tomato consommé
29

tomatoes with rice and walnut stuffing
174

tomato fondue
173

torte di ceci
230

tortilla – Spanish omelette
129
and
see
42

to take away hoarseness
115

tourte à la citrouille
260

tourtes pisaines
104

Tovey, John,
A Feast of Vegetables
51–2

A TRUE GENTLEWOMAN
’
S DELIGHT
108

tunny, salted and smoked
299–300

turkey cold, with sherry sauce
202
gratin, in cream sauce
199

turkey or chicken salad
200

turnip, roast, with sugar-candy
115

Tuscan bean soup
35

TWO COOKS
163

Ulster Women’s Institute,
Ulster Fare
262

Universal Symposium (Soyer’s)
213–14

UNTRADITIONAL CHRISTMAS FOOD
171

VARIATIONS OF PIZZA
232

veal knuckle (oaasi buchi)
181

vegetable and shrimp risotto
149

vegetables, mixed, in salad
41

Venetian food names
46

Venice
45–6
,
47
,
102

venison collops, fried
155

verjuice
100

Verral, William,
A Complete System of Cookery
127
,
132–5

Vigoral (Armour & Co.)
21

Vimbos (Scottish Fluid Beef Co.)
21

vin cuit
103

vivandi d’aventani
63

vivandi di salari
65

Volant, F. & J. R. Warren,
Memoirs of Alexis Soyer
211
,
213

walnuts
103
and rice, stuffing for tomatoes
174
candied
60
relish, with almonds
100

watercress soup
31

water ice mulberry
291
pomegranate
288
raspberry and redcurrant
289
strawberry
288

Waters, Alice
299

WHAT TO DO WITH THE BIRD
?
198

Willan, Anne,
Great Cooks and Their Recipes
269

Woodcock, Patrick
152

yeast
221–2

YOGURT
37
and
see
293

yogurt soup
36

zambaglione
215

zazzeri
215

zucchi tenere, o zuccoli da friggere
62

Zyw, Leslie
75
,
181

*
See also
the different version –
Tian
or gratin of courgettes, tomatoes and eggs on
page 42
.

*
The Escoffier recipe was published in
Spices, Salt and Aromatics in the English Kitchen
.

*
There is a recipe for Snow Cream on
page 256
.

*
I’ve now found out what goes wrong. Most people use too much dried yeast, and don’t wait for it to re-activate properly. I’ve made plenty of excellent bread leavened with dried yeast. Just don’t use too much, don’t mix too much sugar with it – and give it time.

*
This recipe was originally written for my sister Diana Grey, whose tendency to mislay her engagement ring while cooking has caused many a household drama. In fact it is always wise, when working with dough which may be sticky, to remove any ring other than a plain band.

*
The term used by bakers to denote a shapely, professional loaf.

1
In Massialot’s own text a
chopine
is 16 oz or half the Paris pint, and one English pint (600 ml), not a quart.

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Is there a Nutmeg in the House?