Contents
 

Cover

Title Page

Copyright

INTRODUCTION

Mise en Place

Hors d’Oeuvres

Hot Hors d’Oeuvres

Cold Hors d’Oeuvres

First Courses

Hot First Courses

Cold First Courses

Soups

Hot Soups

Cold Soups

Egg Dishes and Crêpes

Eggs

Crêpes

Fruit of the Sea

Poultry

Chicken

Turkey

Cornish Game Hens

Duck

Meat

Beef

Veal

Pork

Lamb

Pasta, Rice, and Potatoes

Pasta

Rice

Potatoes

Vegetables

Salads

Main-Course Salads

Side-Dish Salads

Breads, Muffins, Biscuits, and a Savory

Desserts

Cookies

Cakes

Tarts

Pies

Mousses

Dessert Soufflés

Puddings

Dessert Crêpes

Beignets

Fritters

Rosettes

Fruit Desserts

Special Desserts

Cooking for Crowds

Entrées for Twelve

Entrées for Twenty-four

Dedication

Acknowledgments

Other Books by This Author