Jules Janin, [66]. Dr. Johnson, [66]. Sydney Smith, [67]. Apicius, [67]. Nonnius, [67]. Lémery, [68]. Dr. Lister, [68]. Dr. Kitchener, [68]. Drs. Pereira and Lankester, [68]. London dinners, [69]. The finer cuisine bourgeoise of Paris, [69]. The majority of Frenchmen thrifty, [70]. Bankers’ and financiers’ dinners, [70]. French punctuality, [72]. The London season, [73]. Difference between grand dinners in England and France, [74]. Pretentious and costly rivalry in dinners, [76]. Hints to dinner-givers, [78]. Number of a company, [79]. Expensive cookery, [81]. The pot-au-feu, [82]. Carème’s consommés, [82]. French sauces, [82]. Soles à la Normande, [82]. Omelette aux fines herbes, [82]. Choice of company, [84]. Italian cookery, ices, and confectionery, [85]. Spanish and German cookery, [85]. Dutch cookery, [88]. Dutch eel soup, [88]. Flushing soup, [88]. Russian cookery, [89]. Turkish and Indian cookery, [89].
CHAPTER IV.—On Laying out a Table.
Dinners à la Russe, [91]. Two and three courses, [94], [95]. The dessert, [97]. Memorandum as to dinners, [97].
CHAPTER V.—How to Choose Fish, Flesh, Fowl, and Game.
Salmon in and out of season, [98]. How to choose various fish, [98–109]. How to choose venison, [109]. Mutton, [111]. Lamb, veal, and pork, [112], [113]. Bacon and hams, [114], [115]. Poultry, game, eggs, cheese, and butter, [115–122].
CHAPTER VI.—On Soups and Broths.
Grand bouillon, [124]. Rules for making nourishing broth, [125]. How to make a stock-pot, [126]. Celery to flavour soup, [129]. Broth, [130]. The great English soups and broths, [131]. Carème and turtle soup, [133]. Stocks for white soup, [133]. French soups, [134]. Purée à la Reine, des carottes au riz, de lapins, à la Chantilly, &c., [134]. Soup for winter and spring months, [135].
CHAPTER VII.—How to Clean and Boil Fish.
To clean cod-fish, [137]. Pilchards, mackerel, and plaice, [138]. Red mullets, skate, and ling, [139]. On boiling fish, [143], [144].
CHAPTER VIII.—On Fish.