Reissued here in its 1907 English translation, this influential textbook on haute cuisine was first published in French in 1903.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Preface Glossary Part I. Fundamental Elements: 1. Fonds de cuisine 2. The leading warm sauces 3. The small compound sauces 4. Cold sauces and compound butters 5. Savoury jellies or aspics 6. The court-bouillons and the marinades 7. Elementary preparations 8. The various garnishes for soups 9. Garnishing preparations for relevés and entrées 10. Leading culinary operations Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres 12. Eggs 13. Soups 14. Fish 15. Relevés and entrées of butcher's meat 16. Relevés and entrées of poultry and game 17. Roasts and salads 18. Vegetables and farinaceous products 19. Savories 20. Entremets (sweets) 21. Ices and sherbets 22. Drinks and refreshments 23. Fruit-stews and jams Menus Index.
Preface Glossary Part I. Fundamental Elements: 1. Fonds de cuisine 2. The leading warm sauces 3. The small compound sauces 4. Cold sauces and compound butters 5. Savoury jellies or aspics 6. The court-bouillons and the marinades 7. Elementary preparations 8. The various garnishes for soups 9. Garnishing preparations for relevés and entrées 10. Leading culinary operations Part II. Recipes and Modes of Procedure: 11. Hors d'oeuvres 12. Eggs 13. Soups 14. Fish 15. Relevés and entrées of butcher's meat 16. Relevés and entrées of poultry and game 17. Roasts and salads 18. Vegetables and farinaceous products 19. Savories 20. Entremets (sweets) 21. Ices and sherbets 22. Drinks and refreshments 23. Fruit-stews and jams Menus Index.
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