French Dishes for American Tables
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Language
English
ISBN
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FRENCH DISHES FOR AMERICAN TABLES.
A FEW GENERAL REMARKS.
SOUPS AND SAUCES.
BROILING.
FRYING.
CHAPTER I. SOUPS.
PURÉES.
CHAPTER II. SAUCES.
CHAPTER III. FISH.
CHAPTER IV. ENTRÉES.
BEEF.
VEAL.
MUTTON.
PORK.
POULTRY AND GAME, WITH ROASTS OF SAME.
CHAPTER V. VEGETABLES.
CHAPTER VI. EGGS, MACARONI, SALADS, ETC.
EGGS.
MACARONI.
SALADS.
CHEESE.
CHAPTER VII. DESSERTS AND CAKES.
APPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC.
INDEX.
CHAPTER I.
Soups.
Purées.
Soups.
Purées.
CHAPTER II Sauces.
CHAPTER III. Fish.
Clams, Oysters, Lobsters, etc.
Clams, Oysters, Lobsters, etc.
CHAPTER IV. ENTRÉES.
Beef.
Veal.
Mutton.
Pork.
Poultry and Game, with Roasts of same.
Beef.
Veal.
Mutton.
Pork.
Poultry and Game, with Roasts of same.
CHAPTER V. Vegetables.
CHAPTER VI. Eggs, Macaroni, Salads, etc.
Eggs.
Macaroni.
Salads.
Cheese.
Eggs.
Macaroni.
Salads.
Cheese.
CHAPTER VII. Desserts and Cakes.
APPENDIX.
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