Practical gastronomy and culinary dictionary

VIII. Entrees (Hot) IX. Eemoves and Boasts .... X. Dressed Vegetables and Salads XI. Hot Sweets XII. Cold Sweets and Ices .... XIII. Savouries and Breakfast Dishes XIV, Pastries, Cakes, Biscuits, &c. PART VI. MENUS AND THEIR COMPUTATION. Introductory Specimen Dinner Menus .... Lenten Dinner Menus .... Ball Supper Menus Typical American Menus .... Selection of Menus op Luncheons, Dinners, AND Suppers Menus in Various Languages . Humorous Menus Ancient Menus Notes on laying a Table .... Notes on- Carving Wines (order op the serving op wines) Notes on Wines for the Table List of various Wines ... 341 354 375 389 420 444 455 479 502 560 579 600 621 646 675 705 711 737 740 752 766 801 806 817 834 835 837 838 839 10^ CONTENTS PART VII. CLASSICAL BILL OF FARE QUOTATIONS 843 PART VIII. FAMOUS CHEFS AND EPICURES . PART IX. CULINARY DICTIONARY. Vocabulary of Terms used in Cookery . 849 872 ILLUSTRATIONS. A DESIGN Illustrating the Art of Cookery AND Dining Brillat-Savarin Dr. William Kitchiner . Antontn Careme Louis Eustache Ude Alexis Soyer . Charles E. Francatelli Alfred Suzanne Eugene Pouard . . . Antoine a. Parmentier . Menus for each Month A Model French Kitchen Veal (Joints, &c.) . Beef „ „ . IjAMB ,, ,, . Mutton „ „ . POBK „ „ . Neck of Veal. Shoulder of Mutton Leg of Mutton Turkey Calf's Head . Kitchen Fitted with Gas Apparatus Poultry . Artistic Dishes Frontispiece . facinq 56 849 851 855 858 862 865 866 868 342 -352 358 502 516 523 527 532 572 573 574 574 513, 575 578 559, 57G, 577 c 134, 764, 872 PART I THE AET OF COOKEEY Ancient and Modern. Although the traditions of classic cookery are almost effaced, there still remains sufficient record to afford some grounds for comparison, and he must be prejudiced who hesitates for a moment in awarding the laurels to the moderns. Cookery is eminently experimental, and our knowledge is increased through our daily experience and practice in the art. Jean Clerc, speaking once of a celebrated cookery book, observes that the work contains receipts for " some most extraordinary dishes and strange stews and ragouts, which would ruin one's stomach and burn up the blood." The Komans in their days excelled in tne culinary art, and we have been enabled to inherit from them and profit by the benefit of their experience, which means that we have surpassed them in the knowledge of 1 12 PEACTICAL GASTRONOMY classical cookery without their extravagances. The characteristic of ancient cookery was profusion; the characteristic of modern cookery is delicacy and refinement. The only ancient sauce which seems to remain on record is, so far as we know, the one known to the Romans under the name of " Garum" ; it is made from the brine of anchovy-fish. This sauce is still used in Turkey as a sort of flavouring for their national dish called "Pilau." All traces of Roman cookery as an art seem to have been lost about the fifth century ; but the monks soon revived the ancient art. They made cookery a study, wrote their experiences, and their records have been handed down to us. The name of Coelius Apician, well connected with Roman cookery, is associated with the most ancient European work on cookery.