It will be seen that the greater part of the titles in this work have been left in French. I introduced, or rather promul- gated this system, because, since it is growing every day more customary to write menus in French, it will allow those who are unacquainted with the language to accomplish the task with greater ease. Moreover, many of the titles—especially those of recent creations—are quite untranslatable. As the index, how- ever, is in English, and in every case the order number of each recipe accompanies the number of the page where it is to be found, no confusion can possibly arise. I have also allowed certain French technical terms, for which there exist no English equivalents, to remain in their original form, and these will be found explained in a glossary at the end of the book. I preferred to do this rather than strain the meaning of certain English words, in order to fit them to a slightly unusual application; and in so doing I only followed a precedent which has been established on a more or less large scale by such authors of English books on French cooking as Francatelli, Gouffé, Ranhoffer, etc. But the example for such verbal adoptions was set long ago in France, where sporting and other terms, for which no suitable native words could be found, were borrowed wholesale from the English language, and gallicised. It is therefore not unreason- able to apply the principle to terms in cookery which, though plentiful and varied in France, are scarce in this country. To facilitate the reading of the recipes, all words which are not in common use, and of which the explanation will be found in the Glossary, are italicised in the text. In concluding this preface, which, I fear, has already over- x PREFACE reached the bounds I intended for it, I should like to thank those of my lady clients as well as many English epicures whose kind appreciation has been conducive to the writing of this work. I trust they will favour the latter with the generous considera- tion of which they have so frequently given the author valuable proofs, and for which he is glad of an opportunity of expressing his deep gratitude. CONTENTS PARG TT FUNDAMENTAL ELEMENTS CHAPTER I PAGE FONDS DE CUISINE . : . 5 ° ° e I CHAPTER II THE LEADING WARM SAUCES . : e oe thy CHAPTER III THRE SMALL COMPOUND SAUCES ° a ° - 24 CHAPTER IV COLD SAUCES AND COMPOUND BUTTERS . 9 ° . 48 CHAPTER V SAVOURY JELLIES OR ASPICS . . : . ° ° » 59 CHAPTER VI THE COURT-BOUILLONS AND THE MARINADES- ° ° - 64 CHAPTER VII I, ELEMENTARY PREPARATIONS 0 : 6 5 4 jo CHAPTER UVIlt THE VARIOUS GARNISHES FOR SOUPS . ° ‘ . 87 CHAPTER Ix GARNISHING PREPARATIONS FOR RELEVES AND ENTREES 5 a GP CHAPTER X LEADING CULINARY OPERATIONS . 5 . : : - 97 xi xii CONTENTS PART II RECIPES AND MODES OF PROCEDURE CHAPTER XI PAGE HORS-D’EUVRES . . ° ° . ° ° ° re misy/ CHAPTER XII EGGS 0 5 6 5 : : 4 5 : e 164 CHAPTER XIII SOUPS ° e ° 6 . 5 G ‘ » 197 CHAPTER XIV FISH e ° ° . © ° . ° e ° 260 CHAPTER XV ‘ RELEVES AND ENTREES OF BUTCHER’S MEAT ‘ 3 : . 352 CHAPTER XVI RELEVES AND ENTREES OF POULTRY AND GAME . , : 47S CHAPTER XVII ROASTS AND SALADS. . : * ° . : » 605 CHAPTER XVIII VEGETABLES AND FARINACEOUS PRODUCTS ° ° ° . 624 CHAPTER XIX SAVORIES . ° ° ; 6 ° 2 “ - 678 CHAPTER XX ENTREMETS. (SWEETS) . : A 4 0 5 - 687 CHAPTER XXI ICES AND SHERBETS d : 6 5 . ° . 5 Oks: CHAPTER XXII DRINKS AND REFRESHMENTS . . . ° ° ° - 816 CHAPTER XXIII FRUIT-STEWS AND JAMS 6 = - . A : . 620 GLOSSARY <tbats, stands for such butcher’s supplies as heads, hearts, livers, kidneys, feet, &c. Aiguillettes, see No. 1755. Ailerons, see No. 1583. Amourettes, see No. 1288. Anglaise, to treat 4 Anglaise, see No. 174. Anglaise, to cook 4 |’Anglaise, means to cook plainly in water. Anglaise, a preparation of beaten eggs, oil and seasoning.

AI-modernized reading of the original text

It will be seen that the greater part of the titles in this work have been left in French. I introduced, or rather promulgated this system, because, since it is growing every day more customary to write menus in French, it will allow those who are unacquainted with the language to accomplish the task with greater ease. Moreover, many of the titles—especially those of recent creations—are quite untranslatable. As the index, however, is in English, and in every case the order number of each recipe accompanies the number of the page where it is to be found, no confusion can possibly arise. I have also allowed certain French technical terms, for which there exist no English equivalents, to remain in their original form, and these will be found explained in a glossary at the end of the book. I preferred to do this rather than strain the meaning of certain English words, in order to fit them to a slightly unusual application; and in so doing I only followed a precedent which has been established on a more or less large scale by such authors of English books on French cooking as Francatelli, Gouffé, Ranhoffer, etc. But the example for such verbal adoptions was set long ago in France, where sporting and other terms, for which no suitable native words could be found, were borrowed wholesale from the English language, and gallicised. It is therefore not unreasonable to apply the principle to terms in cookery which, though plentiful and varied in France, are scarce in this country. To facilitate the reading of the recipes, all words which are not in common use, and of which the explanation will be found in the Glossary, are italicised in the text. In concluding this preface, which, I fear, has already over- x PREFACE reached the bounds I intended for it, I should like to thank those of my lady clients as well as many English epicures whose kind appreciation has been conducive to the writing of this work. I trust they will favour the latter with the generous consideration of which they have so frequently given the author valuable proofs, and for which he is glad of an opportunity of expressing his deep gratitude. CONTENTS PARG TT FUNDAMENTAL ELEMENTS CHAPTER I PAGE FONDS DE CUISINE . : . 5 ° ° e I CHAPTER II THE LEADING WARM SAUCES . : e oe thy CHAPTER III CHAPTER IV CHAPTER V SAVOURY JELLIES OR ASPICS . . : . ° ° » 59 CHAPTER VI THE COURT-BOUILLONS AND THE MARINADES- ° ° - 64 CHAPTER VII I, ELEMENTARY PREPARATIONS 0 : 6 5 4 jo CHAPTER UVIlt THE VARIOUS GARNISHES FOR SOUPS . ° ‘ . 87 CHAPTER Ix GARNISHING PREPARATIONS FOR RELEVES AND ENTREES 5 a GP CHAPTER X LEADING CULINARY OPERATIONS . 5 . : : - 97 xii CONTENTS PART II RECIPES AND MODES OF PROCEDURE CHAPTER XI PAGE HORS-D’EUVRES . . ° ° . ° ° ° re misy/ CHAPTER XII EGGS 0 5 6 5 : : 4 5 : e 164 CHAPTER XIII SOUPS ° e ° 6 . 5 G ‘ » 197 CHAPTER XIV FISH e ° ° . © ° . ° e ° 260 CHAPTER XV ‘ RELEVES AND ENTREES OF BUTCHER’S MEAT ‘ 3 : . 352 CHAPTER XVI RELEVES AND ENTREES OF POULTRY AND GAME . , : 47S CHAPTER XVII ROASTS AND SALADS. . : * ° . : » 605 CHAPTER XVIII CHAPTER XIX SAVORIES . ° ° ; 6 ° 2 “ - 678 CHAPTER XX ENTREMETS. (SWEETS) . : A 4 0 5 - 687 CHAPTER XXI ICES AND SHERBETS d : 6 5 . ° . 5 Oks: CHAPTER XXII DRINKS AND REFRESHMENTS . . . ° ° ° - 816 CHAPTER XXIII FRUIT-STEWS AND JAMS 6 = - . A : . 620 GLOSSARY <tbats, stands for such butcher’s supplies as heads, hearts, livers, kidneys, feet, &c. Aiguillettes, see No. 1755. Ailerons, see No. 1583. Amourettes, see No. 1288. Anglaise, to treat 4 Anglaise, see No. 174. Anglaise, to cook 4 |’Anglaise, means to cook plainly in water. Anglaise, a preparation of beaten eggs, oil and seasoning.

A guide to modern cookery