A guide to modern cookery

_Abats_, 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. _Ang...

Before undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these reci...

Warm sauces are of two kinds: the leading sauces, also called “mother sauces,” and the small sauces, which are usually derived from the first-named, and are generally only modif...

The first part includes the small brown sauces; the second deals with the small white sauces and those suited to this part of the classification; while the third is concerned wi...

Pound one oz. of garlic cloves as finely as possible in a mortar, and add the yolk of one raw egg, a pinch of salt, and one-half pint of oil, letting the latter gradually fall i...

Jellies are to cold cookery what consommés and stock are to hot. If anything, the former are perhaps more important, for a cold entrée—however perfect it may be in itself—is not...

5 quarts of water. ½ pint of vinegar. 2 oz. of gray salt. ½ oz. of peppercorns. ¾ lb. of carrots. 1 lb. of onions. A little thyme and bay. 2 oz. of parsley stalks.

Before broaching the question of the numerous preparations which constitute the various soup, relevé, and entrée garnishes, it will be necessary to give the formulæ of the eleme...

Put one oz. of chervil into one pint of boiling consommé, cover the saucepan, and let infusion proceed away from the fire for twenty minutes. Now pour this infusion over two egg...

Cook quickly in salted water two lb. of peeled and quartered potatoes. As soon as they seem soft to the finger, drain them, place them in the front of the oven for a few minutes...

The nutritious liquids known under the name of Soups are of comparatively recent origin. Indeed, as they are now served, they do not date any further back than the early years o...

In Part I. of this work I treated of the general principles on which the science of cookery is founded, and the leading operations constituting the basis of the work.

The preparations described hereafter all belong to the order of cold hors-d’œuvres. I did not deem it necessary to touch upon the hot kind, for, apart from the fact that these a...

Of all the products put into requisition by the art of cookery, not one is so fruitful of variety, so universally liked, and so complete in itself as the egg. There are very few...

A third class, which is independent of either of the above, inasmuch as it forms part of plain, household cookery, embraces vegetable soups and Garbures or _gratined_ soups. But...

In matters culinary, fish comprise not only the vertebrates of the sea and river, but also the esculent crustacea, mollusca, and chelonia, and one batrachian. Of course, the ani...

The difference between Relevés and Entrées needs only to be examined very superficially in order for it to be seen how entirely the classification hangs on the question of bulk....

Although the term “poultry” (Fr. volaille), in its general sense, implies Turkeys, Geese, Ducks and Pigeons, just as well as Fowls, only the latter are meant, from the culinary...

In the first part of this work I explained the fundamental principles governing the treatment of Roasts, and I now have to add only a few words to what has already been said. Re...

The preparatory treatment of vegetables—parboiling and braising, &c.—having been explained in Chapter X., as also the preparation of purées, creams, and vegetable garnishes, it...

I have already expressed my opinion in regard to Savouries. I consider their use opposed to gastronomical principles, and that they have no _raison d’être_ on a good menu. But,...

Pastry, Confectionery, and Ices are so closely allied to Cookery, and they are so surely its complements, that it is impossible to omit them when dealing with Entremets, even th...

Ices, with their accompanying “petits fours,” bring the dinner to a close—at least as far as Cookery is concerned; and, when they are well prepared and daintily dished, they are...

Work eight oz. of powdered sugar with eight egg-yolks in a saucepan, until the whole becomes white and reaches the _ribbon_ stage. Then add consecutively: one-fifth pint of capi...

Dish these preparations in tazzas, bowls or deep dishes; cover them with their syrup, reduced or not; and, in certain cases, thicken the latter with arrowroot. They may be serve...