FISH AND MEAT SAUCES 265 XIX.
Bisque, 132. Bouillon, 129. Chowder, 143. Force-meat, 149. Frappé, 439. Jelly, 572. Pie, 468. Currants, Spiced, 582. Curried Eggs I, 101. Curried, II, 101. Dropped, 95.
Bisque, 132. Bouillon, 129. Chowder, 143. Force-meat, 149. Frappé, 439. Jelly, 572. Pie, 468. Currants, Spiced, 582. Curried Eggs I, 101. Curried, II, 101. Dropped, 95.