The Gastronomic Regenerator
- Subtitle
- A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes
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Editions
Table of contents
1. Front matter2. PREFACE.3. PREFACE TO THE FOURTH EDITION.4. IMPORTANT. DESCRIPTION OF THE COMPOSITION OF THIS WORK.5. SOYER’S NEW MODE OF CARVING. &c. &c. &c.6. AMATEUR RECEIPTS.7. BOUQUET DE GIBIER, OR SPORTING NOSEGAY.8. TABLE OF CONTENTS,9. ENGRAVINGS.10. SAUCES.11. SAUCES AND GARNITURES OF VEGETABLES.12. APPENDIX TO THE SAUCES.13. POTAGES OR SOUPS.14. METHOD OF CLEANING SALT-WATER FISH.15. METHOD OF CLEANING FRESH-WATER FISH.16. POISSONS.17. OF SHELL FISH.18. HORS-D’ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE.19. REMOVES.20. PORK.21. FLANCS.22. ENTRÉES.23. ENTREES OF LAMB.24. ENTREES OF PORK.25. DOE VENISON, OR CHEVREUIL.26. ENTREES OF POULTRY.27. ENTRÉES OF GAME.28. OF THE ROASTS FOR SECOND COURSE.29. SAVOURY DISHES FOR SECOND COURSE.30. THE BOAR’S HEAD.31. VEGETABLES FOR SECOND COURSE.32. ENTREMETS.33. ENTREMETS. (continued 2)34. REMOVES. SECOND COURSE.35. OF LARGE SOUFFLES FOR REMOVES.36. APPENDIX.37. SERVICE PAGODATIQUE.38. DINER LUCULLUSIAN À LA SAMPAYO.39. DIALOGUE CULINAIRE40. DESCRIPTION OF THE KITCHEN OF THE REFORM CLUB, AND SIMPLE GUIDE FOR FITTING UP THE KITCHENS OF THE WEALTHY.41. REFERENCE TO THE PLAN OF THE KITCHEN DEPARTMENT OF THE REFORM CLUB.42. KITCHEN OF THE REFORM CLUB, &c.43. MY KITCHEN AT HOME.44. REFERENCE TO PLAN OF MY KITCHEN AT HOME.45. REFERENCE TO PLANS.46. RECEIPTS.47. RECEIPTS. (continued 2)48. RECEIPTS. (continued 3)49. TO MAKE COFFEE IN AN ECONOMICAL MANNER.50. THE FOLLOWING IS A CORRECT COPY OF A MONSTER BILL OF FARE FROM A PAPER FOUND IN THE TOWER OF LONDON.51. NEW PAGODATIQUE ENTRÉE DISH. A LA SOYER.[28]52. THE CELESTIAL AND TERRESTRIAL CREAM OF GREAT BRITAIN.53. TABLE OF CONTENTS.54. MY KITCHEN AT HOME.55. MISCELLANEOUS.56. MADAME SOYER.57. MADAME SOYER. (continued 2)