Choice Cookery. Catherine Owen

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СКАЧАТЬ matters will enable those who have already achieved success in the plainer branches of cookery to venture further, and realize for themselves that it is only the “first step that costs.”

      I have to acknowledge my indebtedness to Mrs. Clarke, of the South Kensington School of Cookery, to Madame de Salis, and those epicurean friends who have cast their nets in foreign waters, and sent me the daintiest fish they caught.

CHAPTER		PAGE
I.	Introduction	1
II.	Sauces	11
III.	White Sauces	23
IV.	Brown Sauces	33
V.	Cold Sauces	42
VI.	Soups	51
VII.	Fish Entrées	61
VIII.	Various Ways of Serving Oysters	71
IX.	Various Culinary Matters	79
X.	Entrées	86
XI.	Entrées of Mutton Cutlets or Chops	98
XII.	On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes	107
XIII.	Patties	116
XIV.	Entrées	125
XV.	Entrées—continued	134
XVI.	Entrées—continued	143
XVII.	Cold Entrées, or Chaudfroids	153
XVIII.	Cold Entrées	162
XIX.	Galantines, Ballotines, etc.	172
XX.	How to “Fillet.”—Cold Game Pies	181
XXI.	Garnishes	191
XXII.	Various Ways of Serving Vegetables	199
XXIII.	Jellies	СКАЧАТЬ В начало < 1 2 3 4 5 6 > В конец