The French Cook (Paperback)

Advertisement; Preface; On cookery; Advice to cooks; Plans of courses; 1. Sauces, broth and consommes; 2. Potages and soups; 3. Removes of the soups and fish; 4. Farces, or forced meat; 5. Entrees of butcher's meat; 6. Entrees of mutton; 7. Entrees of veal; 8. Entrees of fowl; 9. Entrees of fat chickens; 10. Entrees of partridges, young and old; 11. Rabbits; 12. Hares and leverets, etc.; 13. Fresh-water fish; 14. Salt-water fish; 15. Of eggs in general; 16. Entremets of vegetables; 17. Sweet entremets; Index.