A guide to modern cookery
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Table of contents
1. Front matter2. PREFACE3. GLOSSARY4. PART I FUNDAMENTAL ELEMENTS OF COOKING5. CHAPTER I FONDS DE CUISINE6. CHAPTER II THE LEADING WARM SAUCES7. CHAPTER III The Small Compound Sauces8. CHAPTER IV COLD SAUCES AND COMPOUND BUTTERS9. CHAPTER V Savoury Jellies or Aspics10. CHAPTER VI The Court-bouillons and the Marinades11. CHAPTER VII 1. Elementary Preparations12. CHAPTER VIII The Various Garnishes for Soups13. CHAPTER IX Garnishing Preparations for Relevés and Entrées14. CHAPTER X Leading Culinary Operations15. PART II RECIPES AND MODES OF PROCEDURE16. CHAPTER XI HORS-D’ŒUVRES17. CHAPTER XII EGGS18. CHAPTER XIII SOUPS19. CHAPTER XIII SOUPS (continued 2)20. CHAPTER XIV FISH21. CHAPTER XIV FISH (continued 2)22. CHAPTER XIV FISH (continued 3)23. CHAPTER XV RELEVÉS AND ENTRÉES24. CHAPTER XV RELEVÉS AND ENTRÉES (continued 2)25. CHAPTER XV RELEVÉS AND ENTRÉES (continued 3)26. CHAPTER XVI POULTRY (VOLAILLE)27. CHAPTER XVI POULTRY (VOLAILLE) (continued 2)28. CHAPTER XVI POULTRY (VOLAILLE) (continued 3)29. CHAPTER XVII ROASTS AND SALADS30. CHAPTER XVIII VEGETABLES AND FARINACEOUS PRODUCTS31. CHAPTER XVIII VEGETABLES AND FARINACEOUS PRODUCTS (continued 2)32. CHAPTER XIX SAVOURIES33. CHAPTER XX Entremets (Sweets)34. CHAPTER XX Entremets (Sweets) (continued 2)35. CHAPTER XX Entremets (Sweets) (continued 3)36. CHAPTER XXI ICES37. CHAPTER XXII DRINKS AND REFRESHMENTS38. CHAPTER XXIII FRUIT-STEWS AND JAMS39. MENUS40. INDEX41. INDEX42. INDEX (continued 2)