Twenty-four Little French Dinners and How to Cook and Serve Them
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Table of contents
1. Front matter2. PREFACE3. Introductory material4. THE BUGBEAR OF AMERICAN COOKERY—MONOTONY5. FLAVOR, HANDMAID OF VARIETY6. TRUE TRAILS TOWARD ECONOMY7. THE APPEAL TO THE EYE8. SAUCES, SIMPLE AND OTHERWISE9. TWENTY-FOUR LITTLE FRENCH DINNERS10. LET US EAT FISH11. AN ALL FISH LUNCHEON12. FISH À LA MARSEILLES13. GENERAL CONSIDERATIONS