CONTENTS

Other Books by This Author

Dedication

Introduction to the Anniversary Edition

Foreword to the 1983 Edition

Foreword

Acknowledgments

Illustrations

KITCHEN EQUIPMENT
DEFINITIONS
INGREDIENTS
MEASURES
TEMPERATURES
CUTTING: Chopping, Slicing, Dicing, and Mincing
WINES
CHAPTER I – SOUPS
CHAPTER II – SAUCES
White Sauces
Brown Sauces
Tomato Sauces
The Hollandaise Family
The Mayonnaise Family
Vinaigrettes
Hot Butter Sauces
Cold Flavored Butters
List of Miscellaneous Sauces
Stocks and Aspics
CHAPTER III — EGGS
Poached Eggs
Shirred Eggs
Eggs in Ramekins
Scrambled Eggs
Omelettes
CHAPTER IV — ENTRÉES AND LUNCHEON DISHES
Pie Dough and Pastry Shells
Quiches, Tarts, and Gratins
Soufflés and Timbales
Pâte à Choux, Puffs, Gnocchi, and Quenelles
Crêpes
Cocktail Appetizers
CHAPTER V — FISH
Fish Filets Poached in White Wine
Two Recipes from Provence
Two Famous Lobster Dishes
Mussels
List of Other Fish Dishes
CHAPTER VI — POULTRY
Roast Chicken
Casserole-roasted Chicken
Sautéed Chicken
Fricasseed Chicken
Broiled Chicken
Chicken Breasts
Duck
Goose
CHAPTER VII — MEAT
Beef
Lamb and Mutton
Veal
Pork
Ham
Cassoulet
Liver
Sweetbreads
Brains
Kidneys
CHAPTER VIII — VEGETABLES
Green Vegetables
Carrots, Onions, and Turnips
Lettuce, Celery, Endive, and Leeks
The Cabbage Family
Cucumbers
Eggplant
Tomatoes
Mushrooms
Chestnuts
Potatoes
Rice
CHAPTER IX — COLD BUFFET
Cold Vegetables
Composed Salads
Aspics
Molded Mousses
Pâtés and Terrines
List of Other Cold Dishes
CHAPTER X — DESSERTS AND CAKES
Fundamentals
Sweet Sauces and Fillings
Custards, Mousses, and Molded Desserts
Sweet Soufflés
Fruit Desserts
Tarts
Crêpes
Clafoutis
Babas and Savarins
Ladyfingers
Cakes
INDEX

A Note About the Authors