Part 2 — CHAPTER I.
Reading edition
CHAPTER I.
Methods of Cooking Explained.
Boiling, 67.
Baking, 69.
Roasting, 70.
Broiling, 70.
Braising, 71.
Fricasseeing, 71.
Sautéing, 72.
Frying, 72.
To clarify fat, 74.
To try out suet and other fats, 74.
To prepare articles for frying by covering them with egg and crumbs, 75.
The crumbs, 75.
The egg, 75.
The molding, 76.
Larding, 76.
Daubing, 76.
Boning, 77.
Measuring, 77.
Stirring and beating, 78.
How to stone olives, 78.
How to cut bacon, 78.
How to extract onion juice, 78.
Caramel, 78.
To make roux, 79.
To marinate, 79.
Salpicon, 80.
Seasoning and flavoring, 80.
Croûtons and croustades, 81.
Chartreuse, 83.