A guide to modern cookery

written by a great cook, and it will be useful not only to accomplished cooks and experienced housekeepers, but also to beginners in the kitchen and the housekeeper’s room, for M. Escoffier takes nothing for granted and explains very patiently all the groundwork of the art of cookery before he discussed the _haute cuisine_. It contains much that is interesting to the _gourmet_ as well as much that is useful to the cook, for he has little tales to tell concerning some of the dishes; and now and again a scrap of history crops up.”—_Tatler._ “Even as you take up the volume a sense of pleasurable anticipation takes possession of you, so pleasing is the cover, so clear and bold is the type, and so delightful to the touch is the paper on which is printed the garnered wisdom of the famous _chef_. A little reading will soon show you that it is as full of sound wisdom, and of fresh and interesting information, as Brillat-Savarin’s “Physiologie du Goût”.”—_The Westminster Gazette._ “The ordinary good plain British cook will discover something worth the learning on every page; the worried mistresses of small establishments will cherish the book as a treasure-house of new ideas; the man who likes a good dinner but has no special knowledge of the art of the kitchen will find the preface and the introductions to the chapters capital reading; and every English-speaking gourmet will have a well thumbed copy of this very modern “Guide” upon his book-shelf. The book is a comprehensive one, and at the same time a simple one. It is a book that should be in every house.”—_Pall Mall Gazette._ [Illustration: _A. Escoffier_] A GUIDE TO MODERN COOKERY BY A. ESCOFFIER OF THE CARLTON HOTEL _WITH PORTRAIT_ NEW AND REVISED EDITION [Logo: Windmill, 1920] LONDON: WILLIAM HEINEMANN _Printed in Great Britain._ _First Printed, May 1907 Second Impression, December 1907 New and Revised Edition, January 1909 New Impressions, August 1911, May 1913, March 1916, January 1920._ _Copyright 1907 by William Heinemann._ PREFACE If the art of Cookery in all its branches were not undergoing a