| SAUCES. |
| | PAGE |
| Foundation sauces, | 1—9 |
| Thin sauces, | 9—14 |
| Sauces, | 14—33 |
| Sauces, with Garnitures of Vegetables, or garnishing, | 34—48 |
| Appendix to the Sauces. |
| Composed of forcemeat of veal, rabbits, fowl, game, whitings, cod-liver, panada, veal-stuffing, boiled rice, branched macaroni, croquettes of potatoes, glaze, | 48—52 |
| Potages, or soups, | 53—88 |
| FISH—POISSON. |
| Method of cleaning salt-water fish, | 90, 92 |
| Method of cleaning fresh-waterfish, | 93—94 |
| Fish Dressed. |
| Turbot, | 95—101 |
| Brill, | 101—104 |
| John Dory, | 104—107 |
| Salmon, or saumon, | 107—111 |
| Cod-fish, or cabillaud, | 119—122 |
| Red mullets, | 122—124 |
| Whitings, or merlans, | 125—126 |
| Mackerel, or maquereaux, | 126—128 |
| Gurnets, | 130—132 |
| Haddocks, or merluches, | 128—130 |
| Herrings, or harengs, | 31 |
| Skate, or raie, | 133 |
| Smelts, or éperlans, | 134 |
| Flounders, or carrelets, | 135 |
| Plaice, or plie, | 135 |
| White-bait, | 136 |
| Sturgeons, or esturgeons, | 136 |
| Shell-fish, | 137—139 |
| Fresh-Water Fish. |
| Pike, or brochets, | 139—143 |
| Carp, | 143—144 |
| Tench, or tanche, | 144—145 |
| Perch, | 146 |
| Trout, or truite, | 147—148 |
| Eels, or anguilles, | 148—149 |
| Lampreys, | 149 |
| Crawfish, or écrevisses, | 149 |
| HORS-D’ŒUVRES, |
| or Dishes to be Handed Round the Table. Composed of— |
| Petits vol-au-vents and petites bouchées, made of beef-marrow, mackerel, skate, liver, oysters, lobsters, fowls, and game, | 151—155 |
| Petits pâtés of oysters, lobsters, and shrimps, | 156 |
| Rissoles of oysters, lobsters, shrimps, mackerel, game, and fowls, | 156—159 |
| Croustades of butter, | 160 |
| Aiguillettes of sweetbread, | 161 |
| Escalops of oysters, lobsters, fillets of soles, and fowls, | 161—163 |
| REMOVES. First Course. |
| Beef, or bœuf, | 164—176 |
| Ox tongue, or langue de bœuf, | 177 |
| Veal, or veau, | 177—184 |
| Calf’s head, or tête de veau, | 184—188 |
| Mutton, or mouton, | 189—196 |
| Lamb, or agneau, | 196—201 |
| Pork, | 202—204 |
| Turkey, or dinde, | 205—206 |
| Capon, or poularde, | 203—220 |
| Fowls, or poulets, | 215—220 |
| Goose, or oie, | 220—221 |
| Ducklings, or cannetons, | 221 |
| Venison, or venaison, | 221—226 |
| Grouse, | 228 |
| Black cocks, | 229 |
| Hare, or lièvre, | 229 |
| FLANCS. Composed of— |
| Fillets of beef, tongue, and Wesphalia hams, | 230—233 |
| Loin, knuckle, neck of veal, and calf’s head, | 234—237 |
| Neck and loin of mutton, | 238—240 |
| Saddle, shoulder, and neck of lamb, | 240—243 |
| Chicken and duckling, | 244—248 |
| Pheasant, grouse, and partridge, | 249—253 |
| Leverets and rabbits, | 254—256 |
| Pâté chaud, or hot pie, | 256—260 |
| Vol-au-vents and casserole of rice, do. rabbits, lamb’s and calf’s tail, lamb’s and sheep’s trotters, | 260—264 |
| ENTREES, or Made Dishes. |
| Beef, or bœuf, | 266—278 |
| Veal, or veau, | 279—294 |
| Mutton, or mouton, | 294—307 |
| Lamb, or agneau, | 308—321 |
| Pork, or porc-frais, | 322—325 |
| Venison, or venaison, | 325—329 |
| ENTREES OF POULTRY. |
| Turkey, or dinde, | 329—331 |
| Poulet, or poularde, | 332—340 |
| Fowls, or volaille, | 340—347 |
| Spring chickens, or poulets, | 348—351 |
| QUENELLES, or Forcemeat. Composed of— |
| Quenelles of fowls, | 352—354 |
| Boudins, croquettes, and rissolettes, | 355—357 |
| Fillets of ducklings, | 358—359 |
| ENTREES OF GAME. |
| Hare, or lièvre, | 360—362 |
| Rabbits, or lapins, | 363—366 |
| Pheasant, or faisan, | 367—370 |
| Grouse, | 371—373 |
| Partridges, or perdreaux, | 374—377 |
| Wild ducks, or canards sauvages, | 378—379 |
| Teal, or cercelles, | 380—381 |
| Woodcocks, or bécasses, | 382—385 |
| Plovers, or pluviers, | 386—387 |
| Quails, or cailles, | 388—389 |
| Pigeons, | 389—390 |
| Larks, or mauviettes, | 391—392 |
| ROASTS for Second Course. |
| Turkey, or dinde, | 393—397 |
| Capon, pullet, and chicken, | 398—399 |
| Goose, or oie, | 400 |
| Duckling, or canneton, | 400 |
| Woodcocks, or bécasses, | 401 |
| Guinea-fowl, or poule d’Inde, | 401 |
| Pea-fowl, or paon, | 401 |
| Pigeons, | 402 |
| Quails, or cailles, | 402 |
| Pheasants, or faisans, | 403 |
| Grouse, | 403 |
| Ptarmigan, | 404 |
| Black cocks and gray hens, | 405 |
| Partridge, or perdrix, | 405 |
| Dun bird, | 405 |
| Wild duck, or canard sauvage, | 405—406 |
| Teal, or cercelles, | 406—407 |
| Plovers, or pluviers, | 407 |
| Woodcock, or bécasse, | 408 |
| Larks, or mauviettes, | 408 |
| Snipes, or bécassines, | 409 |
| Hares, or lièvres, | 409 |
| Leverets, or levrauts, | 409 |
| Rabbits, or lapins, | 409 |
| SAVOURY DISHES for Second Course. Composed of— |
| Boar’s head, ribs and fillets of beef, ox tongue, cold ham, | 410—419 |
| Fillet and loin of veal, galantine, and pâtés of veal and ham, cotelettes of veal, and sweetbread, | 420—424 |
| Cotelettes, turban, and carbonade of mutton, | 425 |
| Balottins and cotelettes of lamb, | 426—427 |
| Galantine and pâté of turkey, capon (or poularde), | 428—433 |
| Chaud-froid of poularde (or capon), fillets of do., duckling en aspic, salad of fowl, aspic mould, | 434—438 |
| Galantine, pâtés, fillet, and chaud-froid of pheasant, | 439—440 |
| Galantine and salad of grouse, | 441 |
| Galantine and pâtés of partridges, | 442—443 |
| Woodcocks and pâtés froid of larks (cold), | 444 |
| Lobster salad, mayonnaises of lobster, lobster en aspic au gratin, | 445—446 |
| Crabs, oysters en coquilles, salad of fillet of soles, trout and salmon pickled, galantine of eels, | 447—449 |
| VEGETABLES for Second Course. |
| Asparagus, sea kale, celery, salsify, cucumbers, and vegetable marrow, | 450—454 |
| Jerusalem artichokes, cauliflowers, brocoli, | 455—456 |
| Artichokes, peas, French beans, Brussels sprouts, | 457—462 |
| Spinach, endive, sorrel, lettuces, | 463—465 |
| Windsor beans, white haricot do., | 466—467 |
| Tomatas and mushrooms, | 468 |
| Carrots, turnips, onions, spring vegetables, | 469 |
| Potatoes, lentils, truffles, | 470—474 |
| Omelettes fines herbes, ham, truffles, mushrooms, olives, jardinière, oysters, fillets of soles, muscles, lobsters, sugar, preserves, and rum, | 474—477 |
| ENTREMETS, or Sweets. |
| Observations on pastry, different sorts of paste, puffpaste, do. with beef suet, do. half puff, confectioner’s paste, almond paste, and gum paste, | 478—483 |
| Vol-au-vents of peaches, apricots, greengages, cherries, pears, apples, oranges, and gateau mille-feuille, | 484—486 |
| Turban à la crême, wells of fruit, Pthiviers cakes, | 487—488 |
| Tourtes, tartelettes, and fanchonettes à la vanille, | 489—493 |
| Dauphines, tartelettes, mirlitons, and petits vol-au-vents, | 494—495 |
| Gateaux fourrés with preserves, | 497—499 |
| Turban de Condé, and apricot cakes, | 500 |
| Petites bouchées, eventail with cherries, petits gateaux royals, | 501 |
| A flan of puff paste, do. of apples, do. of pears, do. crême pralinée, | 502—503 |
| Pâte à choux, petits choux with cream, almond, petits pains crêmière, | 504—505 |
| Madeline with port wine, génoise, darioles, | 506—507 |
| Biscatelles, cakes à l’Indienne gauffres aux pistaches, Allemande, vanilla, red nougat, | 508—510 |
| Small cups of nougat, nougat with apricots, crisp chesnuts amandes croquantes, meringues, | 510—512 |
| Turban of meringues, | 513 |
| Meringue iced, do. aux pistaches, mushrooms en surprise, | 514 |
| Biscuits manqués with almonds, do. with rum, | 515 |
| Calf’s foot jelly, and various other jellies, | 516—524 |
| Creams, various, | 524—528 |
| Bavaroises, various, | 529—531 |
| Charlottes, chartreuses, suédoises, bread and croquettes of apples, | 532—536 |
| Apples, pears, and apricots with rice, | 537—538 |
| Pommes meringués, miroton, fritters of apples, peaches and apricots, | 539—542 |
| Croquettes of rice, cream of rice, macaroni, vermicelli, and cream fried, | 543 |
| Beignets soufflés, frangipane, | 544 |
| Omelette Célestine, pannequets with preserve, | 545 |
| | |
| REMOVES, Second Course, | 548—574 |
| | |
| SOUFFLES, For Removes, | 575—583 |
| Appendix, the Second. |
| Aspic, | 585 |
| Mayonnaise à la gelée, do. fines herbes, do. ravigote verte, do. ordinaire, do. Provençale, | 586—589 |
| Montpellier butter, forcemeat for raised pie, and of liver for do. sponge cake, savoy cake in mould, biscuits, to clarify isinglass, | 591—592 |
| Iceing, and chocolate iceing, sugar in grain, and to colour it, | 593 |
| Vanilla and lemon sugar, to clarify and boil sugar, sugar thread, | 594—596 |
| Iced cream of vanilla, coffee, chocolate, pine apple, lemon, orange, apricot, and strawberry, | 597—599 |
| Marmalade of apples, apricot, quince, cherries, strawberries, and raspberries, | 600—602 |
| Jelly of apples, quince, currant and raspberries, and to preserve tomatas, | 602—604 |
| MY TABLE AT HOME. |
| Plain joints, | 637—649 |
| Soups, | 652—656 |
| Fish, | 656—660 |
| Fresh-water fish, | 660—662 |
| Simple hors-d’œuvres, | 663 |
| Removes simplified, | 664—672 |
| Sauces, | 673—675 |
| Economical made dishes, | 676—687 |
| Economical made dishes from poultry, | 688—691 |
| Game, | 692—695 |
| Meat pies and puddings, | 696 |
| Second Course, | 698—701 |
| Jellies of liqueurs or spirits, | 702 |
| Bohemian jelly cream, | 703—710 |
| MISCELLANEOUS. |
| Dedication to H. R. H. the Duke of Cambridge, | iii |
| List of distinguished Personages who have patronized the work, | v |
| Preface, | vii |
| Preface to the Fourth Edition, | ix |
| Description of the composition of this work, | xi |
| Soyer’s new mode of carving, | xiv |
| Directions for carving, | xv |
| How to carve a haunch of venison, | xviii |
| Saddleback of venison, | xix |
| Carving of poultry, | xx |
| Soyer’s Tendon Separator, | xxi |
| Directions for larding, | xxv |
| Meat and poultry, | xxvi |
| Fish, | xxvii |
| Vegetables and fruit, | ib. |
| How everything should be in cooking, | xxviii |
| Braised roast turkey, capon, or fowl, | xxx |
| Amateur Receipts—Ris de Veau aux Pistaches à la Dr. Roots, | ib. |
| Potage froid, ou Salade à la Dr. Roots, | ib. |
| Roast Swan à la Norwich, | xxxi |
| Cock a Leekie à la Wemyss, | ib. |
| Bouquet de Gibier, or Sporting Nosegay, | xxxii |
| Olive Branch between France and England, | xxxiii |
| Number of stewpans and other utensils required, | xxxiv |
| Service pagodatique, | 606 |
| Table of the wealthy and bill of fare for ten persons, | 607 |
| Dîner Lucullusian à la Sampayo, | 608 |
| Bill of fare for the same, | 609 |
| Dialogue culinaire, | 611 |
| Description of the kitchen of the Reform Club, and plan, | 613 |
| Reference to the plan, | 614 |
| Kitchen of the Reform Club, | 615—629 |
| My kitchen at home, | 630—632 |
| The bachelor’s kitchen and cottage kitchen, | 633 |
| Dinner party at home, | 634 |
| Receipts, | 637—710 |
| Coffee, | 711 |
| Monster bill of fare, | 712 |
| Pagodatique entrée dish, | 713 |
| Celestial and terrestrial cream of Great Britain, | 719 |
| General table of contents Madame Soyer’s biography Criticisms of the press | at the end—of the book. |
