TABLE OF CONTENTS,
Reading edition
OR ABBREVIATED SUMMARY, REFERRING (FROM PAGE TO PAGE) TO THE VARIOUS SERIES OF DISHES, ETC.
(For General Contents see the end of the Volume.)
SAUCES.
PAGE
Foundation sauces,1—9
Thin sauces,9—14
Sauces,14—33
Sauces, with Garnitures of Vegetables, or garnishing,34—48
Appendix to the Sauces.
Composed of forcemeat of veal, rabbits, fowl, game, whitings, cod-liver, panada, veal-stuffing, boiled rice, branched macaroni, croquettes of potatoes, glaze,48—52
Potages, or soups,53—88
FISH—POISSON.
Method of cleaning salt-water fish, 90, 92
Method of cleaning fresh-waterfish,93—94
Fish Dressed.
Turbot,95—101
Brill,101—104
John Dory,104—107
Salmon, or saumon,107—111
Cod-fish, or cabillaud,119—122
Red mullets,122—124
Whitings, or merlans,125—126
Mackerel, or maquereaux,126—128
Gurnets,130—132
Haddocks, or merluches,128—130
Herrings, or harengs,31
Skate, or raie,133
Smelts, or éperlans,134
Flounders, or carrelets,135
Plaice, or plie,135
White-bait,136
Sturgeons, or esturgeons,136
Shell-fish,137—139
Fresh-Water Fish.
Pike, or brochets,139—143
Carp,143—144
Tench, or tanche,144—145
Perch,146
Trout, or truite,147—148
Eels, or anguilles,148—149
Lampreys,149
Crawfish, or écrevisses,149
HORS-D’ŒUVRES,
or Dishes to be Handed Round the Table. Composed of—
Petits vol-au-vents and petites bouchées, made of beef-marrow, mackerel, skate, liver, oysters, lobsters, fowls, and game,151—155
Petits pâtés of oysters, lobsters, and shrimps,156
Rissoles of oysters, lobsters, shrimps, mackerel, game, and fowls,156—159
Croustades of butter,160
Aiguillettes of sweetbread,161
Escalops of oysters, lobsters, fillets of soles, and fowls,161—163
REMOVES. First Course.
Beef, or bœuf,164—176
Ox tongue, or langue de bœuf,177
Veal, or veau,177—184
Calf’s head, or tête de veau,184—188
Mutton, or mouton,189—196
Lamb, or agneau,196—201
Pork,202—204
Turkey, or dinde,205—206
Capon, or poularde,203—220
Fowls, or poulets,215—220
Goose, or oie,220—221
Ducklings, or cannetons,221
Venison, or venaison,221—226
Grouse,228
Black cocks,229
Hare, or lièvre,229
FLANCS. Composed of—
Fillets of beef, tongue, and Wesphalia hams,230—233
Loin, knuckle, neck of veal, and calf’s head,234—237
Neck and loin of mutton,238—240
Saddle, shoulder, and neck of lamb,240—243
Chicken and duckling,244—248
Pheasant, grouse, and partridge,249—253
Leverets and rabbits,254—256
Pâté chaud, or hot pie,256—260
Vol-au-vents and casserole of rice, do. rabbits, lamb’s and calf’s tail, lamb’s and sheep’s trotters,260—264
ENTREES, or Made Dishes.
Beef, or bœuf,266—278
Veal, or veau,279—294
Mutton, or mouton,294—307
Lamb, or agneau,308—321
Pork, or porc-frais,322—325
Venison, or venaison,325—329
ENTREES OF POULTRY.
Turkey, or dinde,329—331
Poulet, or poularde,332—340
Fowls, or volaille,340—347
Spring chickens, or poulets,348—351
QUENELLES, or Forcemeat. Composed of—
Quenelles of fowls,352—354
Boudins, croquettes, and rissolettes,355—357
Fillets of ducklings,358—359
ENTREES OF GAME.
Hare, or lièvre,360—362
Rabbits, or lapins,363—366
Pheasant, or faisan,367—370
Grouse,371—373
Partridges, or perdreaux,374—377
Wild ducks, or canards sauvages,378—379
Teal, or cercelles,380—381
Woodcocks, or bécasses,382—385
Plovers, or pluviers,386—387
Quails, or cailles,388—389
Pigeons,389—390
Larks, or mauviettes,391—392
ROASTS for Second Course.
Turkey, or dinde,393—397
Capon, pullet, and chicken,398—399
Goose, or oie,400
Duckling, or canneton,400
Woodcocks, or bécasses,401
Guinea-fowl, or poule d’Inde,401
Pea-fowl, or paon,401
Pigeons,402
Quails, or cailles,402
Pheasants, or faisans,403
Grouse,403
Ptarmigan,404
Black cocks and gray hens,405
Partridge, or perdrix,405
Dun bird,405
Wild duck, or canard sauvage,405—406
Teal, or cercelles,406—407
Plovers, or pluviers,407
Woodcock, or bécasse,408
Larks, or mauviettes,408
Snipes, or bécassines,409
Hares, or lièvres,409
Leverets, or levrauts,409
Rabbits, or lapins,409
SAVOURY DISHES for Second Course. Composed of—
Boar’s head, ribs and fillets of beef, ox tongue, cold ham,410—419
Fillet and loin of veal, galantine, and pâtés of veal and ham, cotelettes of veal, and sweetbread,420—424
Cotelettes, turban, and carbonade of mutton,425
Balottins and cotelettes of lamb,426—427
Galantine and pâté of turkey, capon (or poularde),428—433
Chaud-froid of poularde (or capon), fillets of do., duckling en aspic, salad of fowl, aspic mould,434—438
Galantine, pâtés, fillet, and chaud-froid of pheasant,439—440
Galantine and salad of grouse,441
Galantine and pâtés of partridges,442—443
Woodcocks and pâtés froid of larks (cold),444
Lobster salad, mayonnaises of lobster, lobster en aspic au gratin,445—446
Crabs, oysters en coquilles, salad of fillet of soles, trout and salmon pickled, galantine of eels,447—449
VEGETABLES for Second Course.
Asparagus, sea kale, celery, salsify, cucumbers, and vegetable marrow,450—454
Jerusalem artichokes, cauliflowers, brocoli,455—456
Artichokes, peas, French beans, Brussels sprouts,457—462
Spinach, endive, sorrel, lettuces,463—465
Windsor beans, white haricot do.,466—467
Tomatas and mushrooms,468
Carrots, turnips, onions, spring vegetables,469
Potatoes, lentils, truffles,470—474
Omelettes fines herbes, ham, truffles, mushrooms, olives, jardinière, oysters, fillets of soles, muscles, lobsters, sugar, preserves, and rum,474—477
ENTREMETS, or Sweets.
Observations on pastry, different sorts of paste, puffpaste, do. with beef suet, do. half puff, confectioner’s paste, almond paste, and gum paste,478—483
Vol-au-vents of peaches, apricots, greengages, cherries, pears, apples, oranges, and gateau mille-feuille,484—486
Turban à la crême, wells of fruit, Pthiviers cakes,487—488
Tourtes, tartelettes, and fanchonettes à la vanille,489—493
Dauphines, tartelettes, mirlitons, and petits vol-au-vents,494—495
Gateaux fourrés with preserves,497—499
Turban de Condé, and apricot cakes,500
Petites bouchées, eventail with cherries, petits gateaux royals,501
A flan of puff paste, do. of apples, do. of pears, do. crême pralinée,502—503
Pâte à choux, petits choux with cream, almond, petits pains crêmière,504—505
Madeline with port wine, génoise, darioles,506—507
Biscatelles, cakes à l’Indienne gauffres aux pistaches, Allemande, vanilla, red nougat,508—510
Small cups of nougat, nougat with apricots, crisp chesnuts amandes croquantes, meringues,510—512
Turban of meringues,513
Meringue iced, do. aux pistaches, mushrooms en surprise,514
Biscuits manqués with almonds, do. with rum,515
Calf’s foot jelly, and various other jellies,516—524
Creams, various,524—528
Bavaroises, various,529—531
Charlottes, chartreuses, suédoises, bread and croquettes of apples,532—536
Apples, pears, and apricots with rice,537—538
Pommes meringués, miroton, fritters of apples, peaches and apricots,539—542
Croquettes of rice, cream of rice, macaroni, vermicelli, and cream fried,543
Beignets soufflés, frangipane,544
Omelette Célestine, pannequets with preserve,545
REMOVES, Second Course,548—574
SOUFFLES, For Removes,575—583
Appendix, the Second.
Aspic,585
Mayonnaise à la gelée, do. fines herbes, do. ravigote verte, do. ordinaire, do. Provençale,586—589
Montpellier butter, forcemeat for raised pie, and of liver for do. sponge cake, savoy cake in mould, biscuits, to clarify isinglass,591—592
Iceing, and chocolate iceing, sugar in grain, and to colour it,593
Vanilla and lemon sugar, to clarify and boil sugar, sugar thread,594—596
Iced cream of vanilla, coffee, chocolate, pine apple, lemon, orange, apricot, and strawberry,597—599
Marmalade of apples, apricot, quince, cherries, strawberries, and raspberries,600—602
Jelly of apples, quince, currant and raspberries, and to preserve tomatas,602—604
MY TABLE AT HOME.
Plain joints,637—649
Soups,652—656
Fish,656—660
Fresh-water fish,660—662
Simple hors-d’œuvres,663
Removes simplified,664—672
Sauces,673—675
Economical made dishes,676—687
Economical made dishes from poultry,688—691
Game,692—695
Meat pies and puddings,696
Second Course,698—701
Jellies of liqueurs or spirits,702
Bohemian jelly cream,703—710
MISCELLANEOUS.
Dedication to H. R. H. the Duke of Cambridge, iii
List of distinguished Personages who have patronized the work, v
Preface, vii
Preface to the Fourth Edition, ix
Description of the composition of this work, xi
Soyer’s new mode of carving, xiv
Directions for carving, xv
How to carve a haunch of venison, xviii
Saddleback of venison, xix
Carving of poultry, xx
Soyer’s Tendon Separator, xxi
Directions for larding, xxv
Meat and poultry, xxvi
Fish, xxvii
Vegetables and fruit, ib.
How everything should be in cooking, xxviii
Braised roast turkey, capon, or fowl, xxx
Amateur Receipts—Ris de Veau aux Pistaches à la Dr. Roots, ib.
Potage froid, ou Salade à la Dr. Roots, ib.
Roast Swan à la Norwich, xxxi
Cock a Leekie à la Wemyss, ib.
Bouquet de Gibier, or Sporting Nosegay, xxxii
Olive Branch between France and England, xxxiii
Number of stewpans and other utensils required, xxxiv
Service pagodatique, 606
Table of the wealthy and bill of fare for ten persons,607
Dîner Lucullusian à la Sampayo,608
Bill of fare for the same,609
Dialogue culinaire,611
Description of the kitchen of the Reform Club, and plan,613
Reference to the plan,614
Kitchen of the Reform Club,615—629
My kitchen at home,630—632
The bachelor’s kitchen and cottage kitchen,633
Dinner party at home,634
Receipts,637—710
Coffee,711
Monster bill of fare,712
Pagodatique entrée dish,713
Celestial and terrestrial cream of Great Britain,719
General table of contents Madame Soyer’s biography Criticisms of the press at the end — of the book.