spiced beef, 288–90
spices, 284
spinach à la crème, 273–4
spirits in cookery, 187–92, 223
Star and Garter, Richmond, 194
Stevenson, Robert Louis, 237
stock, indiscriminate use of, 167–8, 296
stock-pots, 296, 306
stout, in cooking, 160
store cupboard, 22–5, 27–9, 146, 216–17
strawberry
cream, 242
fool, 238
style moderne, see nouvelle cuisine
sugar, lump, 199
summer pudding, 247–8
Sunday Dispatch, 9
Sunday Times, 9, 10, 11, 15, 98–100, 134–7, 143–5, 147, 175–81, 184
Sutcliffe, Mrs Dorothy, 36–7
Suzanne, Alfred: La Cuisine Anglaise, 154–5
sweetbreads, 59
Swinburne, Algernon, 300
Swiss food, 25, 157, 179–80
syllabub, 229–37, 241
synagrida, 142
synthetic foodstuffs, 25–9, 40–41, 158, 217, 229–30, 264
of the war years, 11, 19
table decoration, 185–7, 239–40, 306–7
taramasalata, 227, 228
tarragon, 153, 191–2
Thalamas, Paul, see Herbodeau, Eugène
Thompson, Sir Henry, 136
thyme, 119
tinned food, see canned food
tomatoes, 208–16
canned, 24, 211, 212, 216
coulis de tomates à la moutarde, 260
à la crème, 178
crushed, 214–16
honey, 213
jam, 171, 212–13
judicious use of, 119, 208, 211
Mediterranean, 95–6, 208
poor varieties in England, 47, 208–9
salad, 95–6, 208, 210
sauces, 118–19, 210, 211, 212, 260
tongue, potted, 221
Toulouse-Lautrec, Mapie de, 161
Tours, 63–6
tourte à la creme, 78
tranches au fromage, 180
Tree, Herbert Beerbohm, 229
trifles, 229–30, 237, 240, 241, 245
tripe, 39
trucs de bonne femme, 17–18
True Gentlewoman’s Delight, 243
truffles, 14, 249, 280–83
tuna/tunny fish butter, 228
Turner, E.S.: What the Butler Saw, 148
Tuscany, 113–19
Unexpected guests, 28–9, 146
utensils, 50–51, 199, 217, 294
Uzès, 75–8, 81
Valence, 271–3
Vauduse, 81, 82–5, 255
veal
braised with carrots, 169
kidneys à la liégeoise, 190
vegetables
Dr de Pomiane and, 178, 180–84
primeurs, 255–6
served before roast, 170–71
sweetness of, 103–4
Venice, 106–8, no, 112–13, 141
venison, potted, 222
Verdier, Ernest: Dissertations Gastronomiques, 211
vichysoisse, crème, 40
Viel, Robert, 50
vieille prune, 271
vine leaves and cultivated mushrooms, 33–4
Vogue, 9, 16, 53–66, 115n., 255–75, 287–90
vongole, 29, 87
Vorarlberg, 133–4
Wall’s products, 11–12, 27–8
walnut jam, 29
Walsingham, Piccadilly, 194–5
wartime and rationing, 11, 19–21, 24, 137, 159, 216
water ice, mulberry, 248
Waugh, Evelyn: Black Mischief, 46
Weber’s Café, Paris, 145, 156
Welsh food, 161, 293–9
Welsh rabbit, French, 159, 161
Westbury, Lord: Handlist of Italian Cookery Books, 248
whisky in cooking, 187–90
White, Sam, 149
Whitehom, Katharine, 10
Wilbraham, Anne, see Drummond, J.C.
Willy (Henry Gauthier-Villars), 162, 164
wine
dessert and sweet, 84–5, 104–5, 117
and cheese dishes, 52
and egg dishes, 51
of France, 52, 58, 64–5, 71, 79, 82, 84, 271
glasses, refilling, 129–30
of Italy, 101–4, 117, 283
sur place, 65
temperature of, 42, 102–3
and vegetables, 103–4
and women, 16, 47, 127
Wine and Food, 53, 124–133, 156–74, 198–201, 293–9, 300–309
Wine and Food Society, 216
Quarterly, 17
Withers, Audrey, 9, 16–17, 53, 55
Woollams, John, see Collingwood, Francis
Yellow sausage, 133
Young, Barbara, 234
Yvetot, 262
Zuliani, M.S. de: A Tola Co i Nostri Veci, 112
zuppa di luppoli, 108, 110–11
An Omelette and a Glass of Wine Page 38