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Index
Cover
Other Books by This Author
Title Page
Copyright
Dedication
Introduction to the Anniversary Edition
Foreword to the 1983 Edition
Foreword
Acknowledgments
Contents
Illustrations
Kitchen Equipment
Definitions
Ingredients
Measures
Temperatures
Cutting
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
Crěpes
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
Crěpes
Clafoutis
Babas and Savarins
Ladyfingers
Cakes
Index
A Note About the Authors
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