French Dishes for American TablesFront matterFrederic Sherman translationChapter navigation11 reading sectionsGo to chapterChoose a chapter…Front matterA FEW GENERAL REMARKS.Chapter I · SOUPS.Chapter II · SAUCES.Chapter III · FISH.Chapter IV · ENTRÉES.Chapter V · VEGETABLES.Chapter VI · EGGS, MACARONI, SALADS, ETC.Chapter VII · DESSERTS AND CAKES.APPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC.INDEX.Beginning of this editionNext chapter →A FEW GENERAL REMARKS.All chapters and sections (11)Opening pagesFront matterOther sectionsA FEW GENERAL REMARKS.Chapters1234567Other sectionsAPPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC.INDEX.Copyright, 1885, By D. APPLETON AND COMPANY.◇A FEW GENERAL REMARKS. →