Practical gastronomy and culinary dictionary

A great part of the work has been rewritten, and the whole of it carefully revised and brought up to the present requirements of the art. The vocabulary of technical terms used in cookery has been enlarged, and bills of fare (menus) for every month in the year have been added. No trouble or expense has been spared to bring the work up to date, and make it a reliable text book of the culinary art, useful to the cook, helpful to those desirous of a more exact knowledge of the art. and acceptable to the public generally. I take this opportunity of thanking all those who have shown their kind appreciation of my efforts, and the friendly notices of the press. — — — '^. -^ London : November 1895. CONTENTS. (^FoT AljyTiabetical Index see end of the BooTt.^ Peeface PAGE . 3 PART I. THE ART OF COOKERY, ANCIENT AND MODERN. Introductory 11 Feasts and Epicures of Olden Times . . . .27 The Tongue and the Sense of Taste . . . .32 PART II. THE COOK AND THE KITCHEN. Introductory 35 The Early Use of the Word Kitchen . . . .47 The Cook in Proverb 50 The Ten Cardinal Virtues for the professional Cook 51 Gastronomy in the form of an Aphorism . . .52 Brillat-Savarin's Maxims put into Ehyme . . 54 Maxims for the Kitchen 57 Eating and Drinking op the Turks . . . .58 Chinese Diet and Custom 60 Culinary Telephone 68 HIGH-CLASS PART III. AND DOMESTIC THE PRESENT COOKERY TIME. Introductory Notes on Boiling Notes on Boasting Notes on Stewing Notes on Frying Notes on Braising OF 65 71 74 76 77 79 8 PRACTICAL GASTRONOMY PAGK Notes on Broiling and Grilling 81 Notes on Salads and Salad Dressing . . , .82 PART IV. MENU-COMPILER AND REGISTER OF DISHES. Hors-d'ceuvre froids— cold side-dishes . . . .89 PoTAGES— Soups 95 Poissons— Fish . 109 Releves — Removes 126 Entrees Legeres — Light Entrees 135 Entrees Froides — Cold Entrees 144 Entrees de Veau — Entrees of Yeal .... 148 Entrees de Bceuf — Entrees of Beef .... 169 Entrees d'Agneau — Entrees of Lamb .... 183 Entrees de Mouton— Entrees op Mutton . . . 194 Entrees de Porc — Entrees of Pork .... 206 Entrees de Volaille — Entrees of Poultry . . . 212 Entrees de Gibier — Entrees of Game .... 237 Rotis — Roasts 250 Legumes — Vegetables 255 Salades— Salads 284 Legumes Con fits au Vinaigbe, kc. — Pickled Vege- tables, &c 289 Sauces — Sauces 290 Entremets de Douceur — Sweet Dishes .... 305 PouDiNGs — Puddings 305 Souffles et Omelettes — Souffles and Omelets . 308 Gateaux— Cakes 309 Patisserie, &c. — Pastry, &c 310 Charlottes — Charlottes 312 Beignets, &c. — Fritters, &c. 313 Fruits au Riz, Croutes, &c. — Fruits with Rice, Crusts, &c 314 Blancmangers et Cremes — Blancmanges and Cream 3 1 6 Compotes DE Frltets — Stewed Fruits . . . .316 Gelees, &c. — Jellies, &;c Cremes Fouettees — Whipped Creams . . .31^ Glaces— Ices 319^ CONTENTS 9 Entremets Savoukbux, &c. — Savoury Dishes, &c. Dessert : — Fruits and Biscuits Fromages — Cheeses PAGB . 322 , 335 . 338 PART V. RECHERCHE COOKERY. CHAPTER Specimen Menus for each Month I. Elementary Methods and Eules II. HoRS d'CEuvre (Cold) .... III. Soups (Potages) IV. Sauces and Forcemeats V. Garnitures and Decorations VI. Dressed Fish and Fish Entrees . VII. Cold Entrees and Second Course Dishes