French Dishes
by Pierre Caron
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Language: English
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About this eBook
- Author
- Caron, Pierre, active 1886-1899
- Title
- French Dishes for American Tables
- Credits
- Produced by Emmy and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Cooking, French
- Category
- Text
- eBook-No.
- 45348
- Project Gutenberg
- https://www.gutenberg.org/ebooks/45348
- Release Date
- April 8, 2014
- Copyright
- Public domain in the USA.
Contents
- 1.FRENCH DISHES FOR AMERICAN TABLES.
- 2.A FEW GENERAL REMARKS. — SOUPS AND SAUCES. — BROILING. — FRYING.
- 3.CHAPTER I. SOUPS. — PURÉES.
- 4.CHAPTER II. SAUCES.
- 5.CHAPTER III. FISH.
- 6.CHAPTER IV. ENTRÉES. — BEEF. — VEAL. — MUTTON. — PORK. — POULTRY AND GAME, WITH ROASTS OF SAME.
- 7.CHAPTER V. VEGETABLES.
- 8.CHAPTER VI. EGGS, MACARONI, SALADS, ETC. — EGGS. — MACARONI. — SALADS. — CHEESE.
- 9.CHAPTER VII. DESSERTS AND CAKES.
- 10.APPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC.
- 11.INDEX. — CHAPTER I. — Soups. — Purées. — CHAPTER II Sauces. — CHAPTER III. Fish. — Clams, Oysters, Lobsters, etc. — CHAPTER IV. ENTRÉES. — Beef. — Veal. — Mutton. — Pork. — Poultry and Game, with Roasts of same. — CHAPTER V. Vegetables. — CHAPTER VI. Eggs, Macaroni, Salads, etc. — Eggs. — Macaroni. — Salads. — Cheese. — CHAPTER VII. Desserts and Cakes. — APPENDIX.
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