
By Auguste Escoffier
FUNDAMENTAL components
CHAPTER I
FONDS DE food ........ I
CHAPTER II
THE best hot SAUCES ..... 5
CHAPTER III
THE SMALL COMPOUND SAUCES ... . . 24
CHAPTER IV
COLD SAUCES AND COMPOUND BUTTERS ..... 48
CHAPTER V
SAVOURY JELLIES OR ASPICS . ...... 59
CHAPTER VI
THE COURT-BOUILLONS AND THE MARINADES . . . -64
CHAPTER VII
ELEMENTARY arrangements ..... 70
CHAPTER VIII
THE numerous GARNISHES FOR SOUPS . . . . 87
CHAPTER IX
GARNISHING arrangements FOR RELEVis AND ENTREES .. 92
CHAPTER X
Leading culinary operation….97
PART II
RECIPES AND MODES OF PROCEDURE
CHAPTER XI
HORS-D'CEUVRES . . . . . . . , .137
CHAPTER XII
EGGS ....... . . 164
CHAPTER XIII
SOUPS .......... 197
CHAPTER XIV
FISH .......... 260
CHAPTER XV
RELEVilS AND ENTRIES OF BUTCHER'S MEAT .... 352
CHAPTER XVI
RELEVES AND ENTRIES OF fowl AND online game .... 473
CHAPTER XVII
ROASTS AND SALADS ........ 605
CHAPTER XVIII
VEGETABLES AND FARINACEOUS items .... 624
CHAPTER XIX
SAVORIES .......... 678
CHAPTER XX
ENTREMETS. (SWEETS) . . ..... 687
CHAPTER XXI
ICES AND SHERBETS ..... 788
CHAPTER XXII
DRINKS AND REFRESHMENTS . . . . . . .816
CHAPTER XXIII
FRUIT-STEWS AND JAMS ,.,,... 820
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A guide to modern cookery (with hyper text in contents,proof-read) by Auguste Escoffier
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