I have to acknowledge my indebtedness to Mrs. Clarke, of the South Kensington School of Cookery, to Madame de Salis, and those epicurean friends who have cast their nets in foreign waters, and sent me the daintiest fish they caught.

CONTENTS.

CHAPTERPAGE
[I.]Introduction[1]
[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.]Creams and Frozen Puddings[235]
[XXVII.]Iced Puddings[243]
[XXVIII.]Ice-creams and Water-ices[252]
[XXIX.]Miscellaneous Sweets[262]
[XXX.]Miscellaneous Sweets—continued[271]
[XXXI.]Miscellaneous Sweets—continued[281]
[XXXII.]Fine Cakes and Sauces[291]
[XXXIII.]Salads and Cheese Dishes[300]
[Index][309]

CHOICE COOKERY.