Book section
Contents
Title page ~
Preface ~
Illustrations
Service of wines ~
Drinking cups ~
Bills of fare ~
Glossary ~
Index ~
- Introduction. The stock pot
- Garnishes for entrees or other made dishes
- Soups in general
- Bread panada and dressed fish in general
- Frying batters. Stuffings and seasoning
- Appetisers for breakfast or light suppers / salads
- Removes in general
- Different methods of dressing hams
- Removes of venison, red deer and roebuck
- Removes of poultry and game
- Meat pies and puddings
- Entrees or first-course side dishes of pastry &c
- Plain entrees or side dishes for every-day fare
- Entrees of superior class
- Second course roasts
- How to dress vegetables
- Different methods of dressing eggs
- Raised pies and timbales
- Cakes in general
- Small pastry
- Fritters
- Souffles and omelets
- Different kinds of puddings
- Jellies in general
- Different kinds of cream
- Confectionary and cream
- Compotes of fruits for desserts
- Dessert cakes
- Different kinds of ice
- Cold entrees or chicken, lobster, and fish salads, or mayonaises
- Different kinds of paste
- Various kinds of preserved vegetables
- Different kinds of pickles
- Cookery for invalids and infants
- Jellies and jam
- Bon-bons
- American drinks
- English and foreign summer drinks
- Cream Ices
- Medicinal drinks
- Advertisments
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/contents.html- Legacy revision
8531e8373e9b- Source checksum
568e399ad4b7b4e29b5801dedf768ec05acfd0694bf5999843285a1cdfb66e5e- Legacy text checksum
7d83449ac30fbbeca9a502661fa172db76d194a305f055bc19b18f3efc1be496
Cite this page
Contents. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/contents.html