Domestic French Cookery, 4th ed.
Free

Domestic French Cookery, 4th ed.

By Sulpice Barué
Free
Book Description
Table of Contents
  • DOMESTIC FRENCH COOKERY, CHIEFLY TRANSLATED FROM SULPICE BARUÉ.
  • PREFACE.
  • CONTENTS.
  • PART THE FIRST.
    • SOUPS.
      • BEEF SOUP.
      • CONSOMMÉ, OR JELLY SOUP.
      • PEASE SOUP.
      • MACCARONI SOUP.
      • CHESTNUT SOUP.
      • ALMOND SOUP.
      • LOBSTER SOUP.
      • OYSTER SOUP.
      • GREEN PEAS SOUP.
    • GRAVIES, OR ESSENCES.
      • BROWN GRAVY. (Jus.)
      • WHITE GRAVY. (Coulis.)
      • ESSENCE OF GAME.
      • TO CLARIFY GRAVIES, OR ESSENCES
      • VELOUTÉ, OR VELVET ESSENCE.
    • SAUCES, &c.
      • BECHAMEL.
      • ANOTHER BECHAMEL.
      • DRAWN BUTTER.
      • MELTED BUTTER—another way.
      • COLD SAUCE FOR FISH.
      • SAUCE FOR VEGETABLES—SUCH AS ASPARAGUS, &c.
      • PUNGENT SAUCE. (Sauce Piquante.)
      • ANCHOVY SAUCE—FOR FISH.
      • CURRY SAUCE.
      • TOMATA SAUCE.
      • CUCUMBER SAUCE.
      • BREAD SAUCE.
      • SAUCE ROBERT.
      • SHALOT OR ONION SAUCE. (Sauce Ravigote.)
      • UNIVERSAL SAUCE.
      • LOBSTER SAUCE.
      • SPINACH FOR COLORING GREEN.
      • GARLIC BUTTER.
      • HAZELNUT BUTTER.
      • LARDING.
  • PART THE SECOND.
    • MEATS.
      • VEAL À LA MODE.
      • VEAL CUTLETS.
      • BLANQUETTE OR FRICASSEE OF VEAL.
      • GODIVEAU.
      • CALVES’ LIVER BAKED.
      • CALVES’ LIVER FRIED.
      • VEAL KIDNEYS.
      • GRILLADES.
      • LIVER CAKE.
      • SIRLOIN OF BEEF.
      • STEWED BEEF.
      • BEEF STEAKS.
      • BEEF À LA MODE.
      • ROASTED HAM.
      • FRIED HAM, WITH TOMATAS.
      • ROASTED TONGUE.
      • BAKED TONGUE.
      • POTTED TONGUE.
      • LEG OF MUTTON WITH OYSTERS.
      • CUTLETS À LA MAINTENON.
      • PORK CUTLETS.
      • LARDED RABBIT.
      • RABBITS IN PAPERS.
      • PILAU.
      • VEAL SWEETBREADS.
  • PART THE THIRD.
    • GAME AND POULTRY.
      • A SALMI.
      • COLD SALMI.
      • RAGOOED LIVERS.
      • A FINE HASH.
      • MARINADE OF FOWLS.
      • FRICASSEE OF FOWLS.
      • FOWLS WITH TARRAGON.
      • A STEWED FOWL.
      • CHICKENS IN JELLY.
      • PULLED CHICKENS.
      • STEWED TURKEY, OR TURKEY EN DAUBE.
      • ROASTED TURKEY.
      • POTTED GOOSE.
      • DUCKS WITH TURNIPS.
      • A DUCK WITH OLIVES.
      • A DUCK WITH PEAS.
      • TURKEY PUDDINGS.
      • BAKED PIGEONS, OR PIGEONS À LA CRAPAUDINE.
      • BROILED PIGEONS.
      • PIGEONS PEAR-FASHION. (Pigeons au Poire.)
      • PIGEONS WITH PEAS.
      • ROASTED PARTRIDGES.
      • PARTRIDGES WITH CABBAGE.
      • A PARTRIDGE PIE.
      • ROASTED PHEASANTS.
      • BROILED QUAILS.
      • ROASTED PLOVERS.
  • PART THE FOURTH
    • FISH.
      • STEWED SALMON.
      • ROASTED SALMON.
      • BROILED SALMON.
      • SALT COD-FISH.
      • BROILED FRESH MACKEREL.
      • BROILED FRESH SHAD.
      • HASHED FISH.
      • LOBSTER PIE.
      • OYSTER LOAVES.
  • PART THE FIFTH.
    • VEGETABLES.
      • STEWED LETTUCE.
      • STEWED SPINACH.
      • STEWED CUCUMBERS.
      • STEWED BEETS.
      • STEWED CARROTS.
      • STEWED CABBAGE.
      • STEWED PEAS.
      • STEWED BEANS.
      • STEWED ONIONS.
      • ONIONS STEWED IN WINE.
      • STEWED MUSHROOMS.
      • STEWED POTATOES.
      • STEWED POTATOES WITH TURNIPS.
      • ASPARAGUS WITH CREAM.
      • POTATOES STEWED WHOLE.
      • FRIED POTATOES.
      • FRIED CAULIFLOWER.
      • FRIED CELERY.
      • BROILED MUSHROOMS.71-*
      • STUFFED CABBAGE. (Choux farcis.)
      • STUFFED POTATOES.
      • STUFFED CUCUMBERS.
      • STUFFED TOMATAS.
      • CAULIFLOWERS WITH CHEESE.
      • RAGOOED CABBAGE.
      • RAGOOED MUSHROOMS.
    • PURÉES.
      • PURÉE OF TURNIPS.
      • PURÉE OF CELERY.
      • PURÉE OF ONIONS.
      • PURÉE OF MUSHROOMS.
      • PURÉE OF BEANS.
      • PURÉE OF GREEN PEAS.
    • EGGS, &c.
      • BOILED EGGS.
      • FRIED EGGS.
      • STEWED EGGS.
      • STUFFED EGGS.
      • EGG SNOW.
      • PANCAKES.
      • OMELETS.
      • MACCARONI.
      • MACCARONI PIE.
      • BLANCMANGE IN EGGS.
  • PART THE SIXTH.
    • PASTRY, CAKES, &c.
      • FRENCH PASTE.
      • PUFF PASTE.
      • CREAM TARTS.
      • ALMOND TARTS.
      • RISSOLES.
      • ALMOND CUSTARDS.
      • VANILLA CUSTARDS.
      • CHOCOLATE CUSTARDS.
      • COFFEE CUSTARDS.
      • TEA CUSTARDS.
      • RICE POTTAGE.
      • APPLE FRITTERS.
      • BREAD FRITTERS.
      • RICE CAKE.
      • POTATO CAKE.
      • SPONGE CAKE—CALLED IN FRANCE BISCUIT.
      • CROQUETTES.
      • MARGUERITES.
      • WAFERS.
      • GINGERBREAD.
  • PART THE SEVENTH.
    • PREPARATIONS OF FRUIT, SUGAR, &c.
      • AN APPLE CHARLOTTE.
      • APPLE COMPOTE.
      • COMPOTE OF PEARS.
      • COMPOTE OF CHESTNUTS.
      • FRIED APPLES.
      • PEACH MARMALADE.
      • BRANDY PEACHES.
      • GOOSEBERRY POTTAGE.
      • FRUIT JELLIES.
      • PRESERVED PUMPKIN.
      • PRESERVED RASPBERRIES.
      • ORANGE JELLY.
      • CLARIFIED SUGAR, FOR PRESERVES, AND OTHER USES.
      • FRUIT IN SUGAR COATS.
      • BURNT ALMONDS.
      • PEPPERMINT DROPS
      • CHOCOLATE DROPS.
      • NOUGAT.
      • ORGEAT PASTE.
    • LIQUEURS.
      • NOYAU.
      • RASPBERRY CORDIAL.
      • ROSE CORDIAL.
      • QUINCE CORDIAL.
      • LEMON CORDIAL.
  • PART THE EIGHTH.
    • MISCELLANEOUS RECEIPTS.
      • FRENCH COFFEE.
      • COFFEE WITHOUT BOILING.
      • CHOCOLATE.
      • FINE LEMONADE.
      • PUNCH.
      • CONVENIENT LEMONADE.
      • FRENCH MUSTARD.
      • POTATO FLOUR.
      • COLD PICKLES.
      • CORNICHONS, OR FRENCH CUCUMBER PICKLES.
      • FINE COLOGNE WATER.
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