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Inhaltsverzeichnis Dieses Verzeichnis Soll Ausschliesslich Inhaltsangabe Sein Und Vor Allem Auch Der Zusammenstel­ Lung Von Speisezetteln Dienen

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Inhaltsverzeichnis Dieses Verzeichnis Soll Ausschliesslich Inhaltsangabe Sein Und Vor Allem Auch Der Zusammenstel­ Lung Von Speisezetteln Dienen Inhaltsverzeichnis Dieses Verzeichnis soll ausschliesslich Inhaltsangabe sein und vor allem auch der Zusammenstel­ lung von Speisezetteln dienen. Wird ein bestimmtes Gericht gesucht, dessen Name man genau kennt, so wird das alphabetische Register am Ende des Buches benutzt. Alle Rezepte sind für 6 Personen berechnet, für 2-3 Personen die Hälfte zubereiten. Suppen Nr. Waadtländer Griessuppe 37 Allgemeines siehe Seite 1 Flockensuppe mit Gemüse 38 Leichte Schleimsuppe 39 Klare Suppen (Bouillons) Feine Schleimsuppe 40 Gemüsebouillon 1 Gerstensuppe 41 Zwiebelbouillon (Schnellbouillon) 2 Erbsen- oder Linsensuppe 42 Bouillon (Knochenbrühe) 3 Kostsuppe (v. Hülsenfrüchten), s. Tafel 1 . 43 Fleischbrühe (siehe Siedefleisch Nr. 658) . 4 Käsesuppe 44 Consomme (Kraftbrühe) 5 Gebundene Suppen, nass eingerührt Hühnerbouillon 6 Beeftea 7 Grundregel 45 Einlaufsuppe 46 Verschiedene klare Suppen und Einlagen Maissuppe 47 Klare Suppe oder Bouillon mit Einlage Broteiergerstensuppe 48 Grundregel 8 Linsen-od. Erbsmehlsuppe, I.u.II. Art . 49 Einfache Suppeneinlagen 9 Gemüsecrfemesuppe, eingerührte 50 Juliennesuppe 10 FriscH-Erbsensuppe 51 Tapioka- und Sagosuppe, I.u.U. Art.... 11 Potage Cröcy (feine Rübensuppe) 52 Leberreissuppe 12 Gebundene Suppen, gedünstet - Grundregel 53 Luftsuppe 13 Bouillon mit Ei, I. u. II. Art 14 Weisse Mehlsuppe - Grundsuppe 54 Zuppa pavese 15 Weisse Mehlsuppe mit Gemüsen 55 Consomme Royal (siehe auf Tafel 1) ... 16 Crfemesuppe 56 Bouillon mit Flädli 17 Reis- oder Gerstencrämesuppe 57 Bouillon mit Traufen 18 Gebundene Reis-, Hirse- oder Griessuppe 58 Bouillon mit Goldwürfelchen 19 Feine Hafercr&nesuppe 59 Bouillon mit Markwürfelchen 20 Prinzess-Suppe 60 Bouillon mit Brotkügelchen 21 Grünkernmehlsuppe 61 Bouillon mit Brühteigkügelchen 22 Blumenkohlsuppe, feine 62 Bouillon mit Käsekügelchen 23 Selleriesuppe, feine 63 Bouillon mit Schinkenkügelchen 24 Spargelcrömesuppe (siehe Tafel 1) 64 Bouillon mit Biscuitwürfelchen 25 Königinsuppe (Geflügelcr&nesuppe) 65 Suppenklösschen - Grundregel 26 Kalbfleischsuppe 66 Griessklösschen 27 Fischsuppe, legierte 67 Fleischklösschen 28 Falsche Krebssuppe 68 Butterklösschen 29 Tomatensuppe mit Brot 69 Markklösschen 30 Feine Tomatensuppe 70 Schinken- oder Geflügelklösschen 31 Tomatensuppe mit Einlagen (s. Tafel 1) .. 71 Hirn- oder Leberklösschen 32 Spinatsuppe 72 Champignonsklösschen 33 Kräutersuppe 73 Kerbel oder Sauerampfersuppe 74 Gebundene Suppen Pilzsuppe, I.u.II. Art 75 Zwiebelsuppe 76 Allgemeines siehe Seite 10 Zucchettisuppe 77 Das Legieren einer Suppe - Grundregel.. 34 Lauchsuppe 78 Grüne Sellerie- oder Wirsingsuppe 79 Gebundene Suppen, trocken eingerührt Grüne Kartoffelsuppe 80 Grundregel 35 Weisse Kartoffelsuppe 81 Legierte Griessuppe 36 Gebundene Gemüsesuppe 82 VII http://d-nb.info/207314640 Nr. Nr. Minestrone (Ital. Gemüsesuppe) 83 Brötchen, belegt auf verschiedene Art ... 117 Restensuppe 84 Brötchen mit Aufstrich 118 Gebundene Suppen, geröstet - Grundregel 85 Gemüse- u. spez. Rohkostsalat-Brötchen. 119 Geröstete Mehlsuppe 86 Feine Salate und Mayonnaisen Braune Käsesuppe 87 Braune Kartoffelsuppe 88 Italienischer Salat (siehe Tafel 8) 120 Geröstete Griessuppe 89 Russischer Salat 121 Geröstete Hafergrütz- und Feiner Kartoffelsalat 122 Haferflockensuppe 90 Feiner Selleriesalat 123 Brotsuppe 91 Feiner Blumenkohlsalat (siehe Tafel 11) 124 Spargelplatte mit Mayonnaise (s. Tafel 8) 125 Verschiedene pikante Suppen Lauch mit Mayonnaise 126 Pilzmayonnaise 127 Ochsenschwanzsuppe, gebunden Salade Waldorf 128 (siehe Tafel 1) 92 Florida-Salat .: 129 Falsche Schildkrötensuppe 93 Grapefruit-Salat 130 Wildsuppe 94 Reissalat mit Früchten 131 Krebssuppe 95 Salade au Riz ä l'Indienne 132 Hamburger Aalsuppe 96 Salade au Riz Creole 133 Schinken- od. Geflügelmayonnaise 134 Sässe Suppen und Kaltschalen Geflügelmayonnaise ä l'Indienne 135 Allgemeines siehe Seite 29 Fischmayonnaise I. Art od. ä l'Indienne.. 136 Milchsuppe 97 Thon- od. Crevettesmayonnaise (s. Tafel 8) 137 Schneesuppe 98 Salm mit Mayonnaise 138 Joghurt-Kaltschale, I.u.II. Art 99 Filets de Soles ä la Mayonnaise 139 Quark-Joghurt-Kaltschale 100 Hummer-Mayonnaise 140 Junket mit Früchten als Kaltschale 101 Kaviar mit Mayonnaise 141 (siehe Rezept Nr. 1163) Lyonerkörbchen m. Ital. Salat (s. Tafel 4) 142 Apfelsuppe 102 Gemüse und Früchte auf pikante Art Fruchtsuppe 103 Fruchtsuppe m. Reis od. Griess (s.Tafel2) 104 Rohe Tomaten, gefüllt, 1-5 (Tafel 3 u. 7) 143 Rote Grütze (siehe Rezepte Nr. 1157-60) 105 Tomaten mit Spargeln 144 Frucht-Kaltschalen 106 Tomaten als Pilze 145 Hagebutten-Kaltschale 107 Mousse aux tomates 146 Grapefruits, I.u.II. Art (siehe Tafel 2) .. 108 Pikante Gurkenschälchen (siehe Tafel 4) 147 Pikante Gurkenschiffchen 147a Gemüse-Kaltschalen und Cocktails Gefüllte Peperoni, ganze 148 Tomaten-Kaltschale (siehe Tafel 2) .... 109 Gefüllte Peperoni-Schnitze (Garnitur)... 149 Pikante Tomaten-Kaltschale 110 Aubergines mit Mayonnaisefüllung 150 Spinat-Kaltschale III Pikante Chicorde- oder Sellerieplatte ... 151 Bulgarischer Kräuterbecher 112 Bananen auf pikante Art 152 Cocktails (Appetizers), siehe Tafel 2 ... 113 Pikante gefüllte Birnen, I. u. II. Art 153 Pikante Cocktail-Sauce 113a Gefüllte Avocados (siehe Tafel 19) 154 Kalte Eiergerichte Hors d'eeuvres Halbe Eier auf Tomaten (siehe Tafel 4) . 155 Allgemeines Seite 35-37 Oeufs Mimosa 156 Gefüllte Eier auf Mayonnaise (s. Tafel 8) 157 Belegte Brötchen (siehe Tafeln 3,4 und 7) Gefüllte Eier nach Strassburger Art .... 158 Schwedische Eier (siehe Tafel 7) 159 Abendessen-, Tee- oder Lunchbrötchen.. 114 Eier mit Italienischem Salat gefüllt 160 Hors d'oeuvre- und feine Teebrötchen Eier mit Kaviar 161 (Canapes), siehe Tafel 7 115 Eier in Krustaden 162 Cocktail- od. Appetitbrötchen u. andere Verlorene Eier auf Croütons 162a Appetizers, A llgemeines (s. Tafel 3 u. 8) 116 Hollywood-Eier 163 VIII Nr. Nr. Sulz und gesulzte Hors d'cenvres Melone mit Schinken 204 Hors d'oeuvre-Einzelteller 205 Fleisch-Sulz (Aspic) 164 Vegetar. Hors d'oeuvre, I. u. II. Art 206 Sulz (Schnellsulz) I. u. II. Art 165 Hors d'ceuvre varie, I. u. II. Art (s. Tafel 8) 207 Sulzplatte, einfache 166 Hors d'oeuvre riche (siehe Tafel 7) 208 Kleine Sülzchen mit Pain 167 Kaltes Büffet (schwed. Smörgasbröd) ... 209 Kleine Sülzchen mit Schinken 168 Kleine Sülzchen auf Galettes 169 Sulz mit Schinken oder Zunge (s. Tafel 5) 170 Warme Vorspeisen od. Abendessen Feine Mayonnaisen und Salate in Sulz (siehe Tafel 4) . 171 Eierspeisen Gesulzte Osterplatte 172 Allgemeines siehe Seite 79-80 Crevettes-Mousse en gelte • 173 Schinkenrollen, gefüllt, I.u.II. Art Eier, gekocht - Grundrezept 210 (siehe Tafel 4) 174 Gekochte Eier in Sauce 211 Schinken oder Bündnerfleischcornets Gekochte Eier auf Reis 212 (siehe Tafel 7) 175 Ungarische Eier (siehe Tafel 15) 213 Lachsschinken-od. Wurströllchen in Sulz Eierkutteln mit Käse 214 (siehe Tafel 8) 176 Eier in Förmchen, I. u. II. Art 215 Gänseleberscheiben in Sulz 177 Oeufs aux Morilles (- m. Morchelnsauce) . 216 Sardinen in Sulz 178 Schaumeier in Förmchen 217 Forellen oder Felchen, gesülzt 179 Verlorene Eier -Grundrezept 218 Verlorene Eier Nr. 218 auf Croütons, 1-5 (siehe Tafel 15) 219 Gesulzte Krustaden und Pasteten Verlorene Eier Nr. 218 mit Sauce 220 Kleine gesulzte Krustaden (1-8) 180 Verlorene Eier in Krustaden 221 Kleine Sulzpastetchen 181 Verlorene Eier auf italienische Art 222 Carolines (Pikante Eclairs) 182 Rührei - Grundrezept 223 Eclairs du Gibier (Wildfüllung) 183 Rührei Nr. 223 auf verschiedene Art ... 224 Grosse Krustade, gesülzt (siehe Tafel 5). 184 Piperade Provengale (Rührei m. Peperoni) 225 Sandwichtorte oder -cake 185 Französ. Omelette, nature - Grundrezept Pikante Roulade (siehe Tafel 4) 186 (siehe Tafel 15) 226 Sulzpastete mit pikanter Leberfüllung Französ. Omelette Nr. 226 auf versch. Art 227 (siehe Tafel 6) 187 Feine Eieromeletten 228 Sulzpastete mit Fleischfüllung 188 Omeletten mit Mehl siehe Nr. 1039 Sulzpastete mit Geflügelfüllung 189 Spiegeleier - Grundrezept 229 Spiegeleier Nr. 229 auf versch. Art (1-5) 230 Galantinen, Hummer, Pains usw. Gebackene Eier auf Croütons 231 Schottische Eier, I.u.II. Art 232 Kalbfleischgalantine 190 Schottische Schinkeneier (s. Abb.-S. 70) .. 233 Hühnergalantine 191 Gefüllter Hackbraten 192 Käsespeisen Kalbfleisch wurst 193 Falscher Salm (siehe Tafel 7) 194 Käseschnitten im Ofen od. v. Grill (1-3) 234 Vitello Tonnato 194a Käseschnitten, gebacken 235 Hummer mit Mayonnaise 195 Croüte de Gruyöre (Greyerzer-Schnitten) 236 Languste, garniert 196 Käse-Kartoffelschnitten 237 Gänseleberpain 197 Welsh rarebits (Engl. Käsetoast) 238 Leberpain 198 Gebackene Käseweggli 239 Buttertraube 199 Panierte Tilsiterschnittchen 240 KäsekUchlein 241 Kalte Platten und Hors d'auvres, Käsecroquettes 242 zusammengestellt (für 6-8 Personen) Käsespiesschen, I.u.II. Art 243 Käsekräpfchen, I.u.II. Art 244 Käseplatte 200 Käsepastetchen 245 Kalte Fleischplätte 201 Ofenküchlein od. Eclairs mit Käsefüllung 246 Kalte Platte (mit Eiern garniert) 202 Käse-Brot-Auf lauf, I.u.II. Art 247 Kalte Hühnerplatte 203 Käseauflauf 248 IX Nr. Nr. Käsepudding 249 Gefüllte Gemüseküchlein 296a Käseköpfchen 250 Gebäck. Aubergines od. Zucchetti au gratin 297 Käse-Quarkpudding 251 Gemüse-Frittura 298 Käsegnocchi 252 Kräuter- oder Spinatschnitten 299 Fondue 253 Gemüsepastetchen 300 Gemüsekräpfchen 301 Kleine Fleischgerichte Tomates en robe de chambre Lyonerkörbchen, gefüllt 254 (- im Teig gebacken) 302 Plat de Jambon en surprise 255 Gefüllte Tomaten 303 Schinkenröllchen auf Spinat 256 Füllungen zu Tomaten von Nr. 303 (1-7) 304 Dschumbo-Steaks 257 Gedämpfte Tomaten, gefüllt (1-11) 305 Corned-beef au gratin
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