A guide to modern cookery

of which they have so frequently given the author valuable proofs, and for which he is glad of an opportunity of expressing his deep gratitude. CONTENTS PART I FUNDAMENTAL ELEMENTS CHAPTER I PAGE FONDS DE CUISINE 1 CHAPTER II THE LEADING WARM SAUCES 15 CHAPTER III THE SMALL COMPOUND SAUCES 24 CHAPTER IV COLD SAUCES AND COMPOUND BUTTERS 48 CHAPTER V SAVOURY JELLIES OR ASPICS 59 CHAPTER VI THE COURT-BOUILLONS AND THE MARINADES 64 CHAPTER VII ELEMENTARY PREPARATIONS 70 CHAPTER VIII THE VARIOUS GARNISHES FOR SOUPS 87 CHAPTER IX GARNISHING PREPARATIONS FOR RELEVÉS AND ENTRÉES 92 CHAPTER X LEADING CULINARY OPERATIONS 97 PART II RECIPES AND MODES OF PROCEDURE CHAPTER XI PAGE HORS-D’ŒUVRES 137 CHAPTER XII EGGS 164 CHAPTER XIII SOUPS 197 CHAPTER XIV FISH 260 CHAPTER XV RELEVÉS AND ENTRÉES OF BUTCHER’S MEAT 352 CHAPTER XVI RELEVÉS AND ENTRÉES OF POULTRY AND GAME 473 CHAPTER XVII ROASTS AND SALADS 605 CHAPTER XVIII VEGETABLES AND FARINACEOUS PRODUCTS 624 CHAPTER XIX SAVORIES 678 CHAPTER XX ENTREMETS (SWEETS) 687 CHAPTER XXI ICES AND SHERBETS 788 CHAPTER XXII DRINKS AND REFRESHMENTS 816 CHAPTER XXIII FRUIT-STEWS AND JAMS 820 GLOSSARY _Abats_, stands for such butcher’s supplies as heads, hearts, livers, kidneys, feet, &c. _Aiguillettes_, see No. 1755. _Ailerons_, see No. 1583. _Amourettes_, see No. 1288. _Anglaise_, to treat à l’Anglaise, see No. 174. _Anglaise_, to cook à l’Anglaise, means to cook plainly in water. _Anglaise_, a preparation of beaten eggs, oil and seasoning. _Attereaux_, see No. 1219. _Baba-moulds_, a kind of small deep cylindrical mould, slightly wider at the top than at the bottom. _Bain-Marie_, a hot-water bath in which utensils containing various culinary preparations are immersed to keep warm, or for the purpose of poaching or cooking. _Barquettes_, see No. 314. _Biscottes_, a kind of rusks. _Blanch_, _Blanched_, see No. 273. _Brandade_, see No. 1027. _Brunoise-fashion_, see _Cut_ below. _Canapés_, see No. 316. _Caramel Stage_, see _Stages in the Cooking of Sugar_, below. _Casserole_ (_En_), see No. 250. _Cassolette_, a kind of hot hors-d’œuvre, moulded to the shape of a small drum. _Cèpes_, a kind of mushroom (Boletus edulis). _Chartreuse-fashion_, see No. 1220.