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Index
Copyright Page Dedication Acknowledgements Introduction Foreword French Cooking in England The Cookery of the French Provinces Batterie de Cuisine - Kitchen Equipment Cooking Terms and Processes Les Aromates, etc. - Herbs, spices, condiments, etc., used in French cookery Weights and Measures Les Sauces - Sauces Les Hors-d’œuvre et les Salades - Hors-d’œuvre and salads Les Potages - Soups Les Œufs, et les Hors-d’œuvre Chauds - Eggs, cheese dishes and hot hors-d’œuvre La Charcuterie - Pâtés and terrines, sausages, ham dishes and other pork products Les Légumes - Vegetables Le Poisson - Fish Les Coquillages et les Crustacés - Shell-fish and crustacea Les Viandes - Meat Plats composés de Viandes diverses, Cassoulets, etc. - Composite meat dishes, ... Les Volailles et le Gibier - Poultry and game Les Restes - The left-overs Les Desserts - Sweet dishes Cookery books Bibliography Index FOR THE BEST IN PAPERBACKS, LOOK FOR THE
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