PART I
FUNDAMENTAL ELEMENTS
CHAPTER I
PAGE
FONDS DE CUISINE ........ 1
CHAPTER II
THE LEADING WARM SAUCES ..... 15
CHAPTER III
THE SMALL COMPOUND SAUCES ... . . 24
CHAPTER IV
COLD SAUCES AND COMPOUND BUTTERS ..... 48
CHAPTER V
SAVOURY JELLIES OR ASPICS . ...... 59
CHAPTER VI
THE COURT-BOUILLONS AND THE MARINADES . . . -64
CHAPTER VII
I. ELEMENTARY PREPARATIONS ..... 70
CHAPTER VIII
THE VARIOUS GARNISHES FOR SOUPS . . . . 87
CHAPTER IX
GARNISHING PREPARATIONS FOR RELEVÉS AND ENTRÉES . . 92
CHAPTER X
LEADING CULINARY OPERATIONS . .... 97
PART II
RECIPES AND MODES OF PROCEDURE
CHAPTER XI
page
HORS-D’ŒUVRES . . . 137
CHAPTER XII
EGGS . . . 164
CHAPTER XIII
SOUPS . . . 197
CHAPTER XIV
FISH . . . 260
CHAPTER XV
RELEVES AND ENTRGEES OF BUTCHER'S MEAT . . . 352
CHAPTER XVI
RELEVES AND ENTREES OF POULTRY AND GAME . . . 473
CHAPTER XVII
ROASTS AND SALADS) . . . 605
CHAPTER XVIII
VEGETABLES AND FARINACEOUS PRODUCTS . . . 624
CHAPTER XIX
SAVORIES . . . 678
CHAPTER XX
ENTREMETS. (SWEETS) . . . 687
CHAPTER XXI
ICES AND SHERBETS . . . 788
CHAPTER XXII
DRINKS AND REFRESHMENTS . . . 816
CHAPTER XXIII
FRUIT-STEWS AND JAMS . . . 820
