Read e-book online A guide to modern cookery (with hyper text in PDF

By Auguste Escoffier

A consultant to fashionable cookery via Auguste Escoffier, this publication contain

FUNDAMENTAL parts
CHAPTER I
FONDS DE delicacies ........ I

CHAPTER II
THE major hot SAUCES ..... 5

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
ELEMENTARY arrangements ..... 70

CHAPTER VIII
THE a variety of GARNISHES FOR SOUPS . . . . 87

CHAPTER IX
GARNISHING arrangements FOR RELEVis AND ENTREES .. 92

CHAPTER X
Leading culinary operation….97

PART II
RECIPES AND MODES OF PROCEDURE

CHAPTER XI
HORS-D'CEUVRES . . . . . . . , .137

CHAPTER XII
EGGS ....... . . 164

CHAPTER XIII
SOUPS .......... 197

CHAPTER XIV
FISH .......... 260

CHAPTER XV
RELEVilS AND ENTRIES OF BUTCHER'S MEAT .... 352

CHAPTER XVI
RELEVES AND ENTRIES OF fowl AND online game .... 473

CHAPTER XVII
ROASTS AND SALADS ........ 605

CHAPTER XVIII
VEGETABLES AND FARINACEOUS items .... 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

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