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Index
Cover Page
Title Page
Contents
Introductory Note by Julia Child
Foreword by Jeremiah Tower
Introduction to the Revised Edition
Introduction to the First Edition
Chapter 1: The Key to the Cocktail Party
Chapter 2: Cold Hors d’Oeuvre for Cocktail Parties
Meat Hors d’Oeuvre
Cheese Hors d’Oeuvre
Seafood Hors d’Oeuvre
Individual Aspics for Cocktails
Egg Hors d’Oeuvre
Vegetable Hors d’Oeuvre
Fruit Hors d’Oeuvre
Chapter 3: Canapés
Canapé Foundations
Butters
Spreads
Canapés
Canapés with Brioche
Stuffed Bread Rings
Tiny Choux
Chapter 4: Cocktail Sandwiches
Fillings
The Highball Sandwich
Sandwiches with Champagne or Punches
Open-Face Sandwiches
Hot Sandwiches
Rolled Sandwiches
Chapter 5: Hot Hors d’Oeuvre for Cocktail Parties
Hot Canapés
Allumettes
Barquettes
Beignets, or Fritters
Bouchées
Croquettes
Small Pasties
Turnovers
Tartlets
Hors d’Oeuvre en Brochette
Miscellaneous Hot Snacks
Chapter 6: Accessories
Nuts, Pickles, and Chips
Biscuits or Crackers
Stretching the Cocktail Party
The Soft Drinks
The Tea Table
Chapter 7: Hors d’Oeuvre as a First Course at Luncheon or Dinner
Chapter 8: Stocking the Larder
Index
Copyright Page
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