It is a vulgar error to suppose that French cookery is more costly and highly flavored than English; an examination of the MENAGÈRE will abundantly prove that the reverse is the fact, and that M. Soyer’s system, which has rendered him famous in Europe, is not only simple and economical, but the best adapted to insuring the enjoyment of health, the elevation of the mental faculties, and converting the daily necessity of eating into a source of daily enjoyment. M. Soyer’s great work, The Gastronomic Regenerator, was prepared for the highest classes of English society, and public festivals; but the MENAGÈRE is adapted to the wants and habits of the middle classes, and, as presented in the present edition, calculated for the use of the great bulk of American families.

M. Soyer is the good genius of the kitchen; although he is the renowned chef of one of the most sumptuous of the London Club Houses, and the pet of aristocratic feeders, he has labored continually to elevate the mind, and better the condition of the poor by instructing them in the art of obtaining the greatest amount of nourishment and enjoyment from their food. The dietetic maxims and culinary receipts of M. Soyer are not less needed in the United States than in England; but for different reasons. Happily, our countrymen do not suffer for lack of raw materials, so much as for lack of cooks; and, in the Modern Housewife of M. Soyer, our housekeepers will find a reliable guide and an invaluable friend.

New York, December, 1849.

[CONTENTS.]

PAGE
Introduction,
[ Dialogue Between Mrs. B—— and Mrs. L——, Her FriendAnd Visitor,] [1]
[ Letter No. I.,][5]
[ Letter No. II.,][6]
[Breakfasts,][7]
[First Series Of Receipts,][8]
[Letter No. III.,][26]
[Early Luncheons,][27]
[Letter No. IV.,][27]
[The Nursery Dinner,][28]
[Letter No. V.,]ib.
[Comforts For Invalids,][33]
[Puddings For Invalids,][47]
[Poultry For Invalids,][53]
[Culinary Correspondence,][55]
[Letter No. VI.,]ib.
[Letter No. VII.,][56]
[Letter No. VIII.,][57]
[Letter No. IX.,][58]
[Letter No. X.,]ib.
[Letter No. XI.,]ib.
[Roasting, Baking, Boiling, Stewing, Braising,][60]
[Frying,][61]
[Sauteing,][62]
[Broiling,][63]
[Sauces,][64]
[Soups,][75]
[Fish,][93]
[Fish Sauces,][111]
[Removes,][117]
[Letter No. XII.,][120]
[Poultry,][143]
[Flancs,][158]
[Entrées, Or Made Dishes,][158]
[Letter No. XIII.,][178]
[Letter No. XIV.,][181]
[Dishes With The Remains Of Lamb,][184]
[Eggs,][216]
[Garniture For Omelettes,][219]
[Entries Of Game,][220]
[Roasts—Second Course,][227]
[Savory Dishes][234]
[Letter No. XV.,][244]
[Shell-fish,][250]
[Vegetables,][253]
[Of Different Sorts Of Pastry,][268]
[JELLIES,][286]
[Puddings In Moulds,][291]
[Puddings Boiled In Cloths,][293]
[Plain Baked Puddings In Dishes,][294]
[Removes—Second CoursE,][296]
[Souffle,][299]
[Dessert,][305]
[Letter No. XVI.,]ib.
[Compote,][307]
[Compotes Of Fruit Simplified,][310]
[Salads Of Various Fruits,][321]
[Letter No. XVII.,][327]
[Letter No. XVIII.,][332]
[Beverages For Evening Parties,]ib.
[Letter No. XIX.,][334]
[Conversation On Household Affairs,][336]
[Bills Of Fare,][339]
[Letter No. XX.—A New Aliment,][345]
[Carving,][346]
[Letter No. XXI.—The Septuagenarian Epicure,][348]
[Index:][A],[B],[C],[D],[E],[F],[G],[H],[I],[J],[K],[L],[M],[N],[O],[P],[Q],[R],[S],[T],[V],[W],[Y].[351]

[INTRODUCTION.]

IN the following gossipping conversation between Mrs. B—— and Mrs. L——, and in the two letters which follow, M. Soyer explains the motive of the work; and, in a natural manner introduces the subject.—Ed.

[DIALOGUE BETWEEN MRS. B—— AND MRS. L——, HER FRIEND AND VISITOR.]

Mrs. L. I have now, my dear Mrs. B., been nearly a fortnight at your delightful Villa, and I must say, with all truth, that I never fared better in my life, yet I am considered somewhat of an epicure, as is likewise my husband; but, of course, our means being rather limited, we are obliged to live accordingly.