Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 2

PREFACE.

TO HOUSEKEEPERS AND COOKS.

TO COOKS.

COOKING.

DIRECTIONS, EXPLANATIONS, ETC.

DIVERS RECEIPTS.

POTAGES OR SOUPS.

SAUCES.

FARCES AND GARNITURES,

FISH.

BEEF.

MUTTON.

VEAL.

PORK.

POULTRY.

GAME.

VEGETABLES.

EGGS, MACARONI, AND RICE.

SWEET DISHES.

PASTRY.

BILLS OF FARE.

INDEX.