CHAPTER I
Lobsters
dismembering
Crabs
dismembering
CHAPTER II
French bread
making dough and first rise
second rise
forming bâtards
forming round loaves
Special equipment
Pain de mie
equipment
making dough
forming loaves
baking
Brioches
making dough and first rise
molds
forming and baking
forming ring-shaped
Kougloff
Croissants
making dough and first rise
cutting and shaping crescents
Upside-down pastry shells
forming
Rolling pins
Making simple puff pastry (demi-feuilletée)
Making classic puff pastry
Vol-au-vent and bouchées
cutting and forming small
cutting and forming large
scraping out center
making cover
decorating
Cutting fleurons
Petites bouchées, cutting
Reconstructing leftover dough
Cornets
cutting and forming
filling with cheese
Rouleaux
Cheese Napoleons
Cheese feuilletée
filling and cutting
CHAPTER III
Beef case
making case
filling case
How to lard meat
Beef tenderloin cuts
trimming
tying
Filet en croûte
enclosing in dough
decorating
serving
Boning a leg of lamb
Stuffed leg of lamb in pastry
enclosing in dough
decorating
Saddle of lamb
preparing for roasting
carving
Breast of veal
Suckling pig roasting positions
carving
CHAPTER IV
Half-boning chicken
Half-boned chicken in pastry
CHAPTER V
Sausages
filling casings
forming in cheesecloth
Caul fat
Pâtés in brioche cases
enclosing in dough
Poultry anatomy
disjointing poultry
Pâté en croûte
lining and filling
baking and unmolding
CHAPTER VI
Cutting and arranging eggplant slices for a gratin
Trimming and coring onions
Stuffed whole cabbage
stuffing and molding
Stuffing individual cabbage leaves
Potatoes Anna
cooking pans
arranging and baking
Potatoes duchesse
forming borders
CHAPTER VII
Cookie serving cups
forming
Le Saint-Cyr (chocolate mousse molded in meringue)
Pastry shells for fruit tarts
cutting and forming
weighting
Jalousie
forming, stuffing, and cutting
decorating
Napoleons
cutting and forming
decorating
serving
Cornets and rouleaux
forming
Pithiviers
forming
decorating and glazing
Couques
forming
Palmiers
forming and cutting
Le Succès
forming meringue layers
assembling
Brésiliens
Making a paper decorating cone
APPENDIX TWO
Frying pans
Chicken fryers
Saucepans and covers
Colander, kettles, and marmites
Casseroles and braising pans
Gratin dishes and roasting pans
Knives and choppers
Bashers, bludgeons, and blunt instruments
Scissors and pitters
Spoons
Forks
Turnover tools
Retrievers
Wooden implements
Gadgets
for opening things
for peeling and molding
for grating
for grinding pepper and pressing garlic
for ricing potatoes
for milling food
for warming food at table
for drying salad
for grinding meat
Pastry bag and attachments
Electric mixer and attachments
Hand-held electric beater
Balloon whip and copper bowl
Thermometers
Measuring equipment
Baking pans
Rolling pins, croissant cutter, and pastry marble
Pastry brush, scrapers, and a blender
Small molds for pastry
Pastry cutters and a pastry pricker
Flan rings and vol-au-vent cutters
Soufflé dishes and baking dishes
Pâté molds
Miscellaneous small baking molds
Molds for baking, aspics, and frozen desserts
Wine glasses
Cork screws and bottle openers
