II.
Sauces
|
11
|
|
III.
|
White Sauces
|
23
|
|
IV.
|
Brown Sauces
|
33
|
|
V.
|
Cold Sauces
|
42
|
|
VI.
|
Soups
|
51
|
|
VII.
|
Fish Entrées
|
61
|
|
VIII.
|
Various Ways of Serving Oysters
|
71
|
|
IX.
|
Various Culinary Matters
|
79
|
|
X.
|
Entrées
|
86
|
|
XI.
|
Entrées of Mutton Cutlets or Chops
|
98
|
|
XII.
|
On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes
|
107
|
|
XIII.
|
Patties
|
116
|
|
XIV.
|
Entrées
|
125
|
|
XV.
|
Entrées—continued
|
134
|
|
XVI.
|
Entrées—continued
|
143
|
|
XVII.
|
Cold Entrées, or Chaudfroids
|
153
|
|
XVIII.
|
Cold Entrées
|
162
|
|
XIX.
|
Galantines, Ballotines, etc.
|
172
|
|
XX.
|
How to “Fillet.”—Cold Game Pies
|
181
|
|
XXI.
|
Garnishes
|
191
|
|
XXII.
|
Various Ways of Serving Vegetables
|
199
|
|
XXIII.
|
Jellies
|
208
|
|
XXIV.
|
Jellies—continued
|
217
|
|
XXV.
|
Cold Sweets.—Creams
|
226
|
XXVI.
|
