CHAPTER II.--ON MODERN COOKERY AND COOKERY BOOKS.

The object of sensible people should be to adopt all that is good in the cookery of France, 61. French potages and purées, 61. The gigot à l’ail aux haricots, 62. The filet de bœuf, 62. Vatel, La Chapelle, Grimod de la Reynière, Beauvilliers, Ude, Laguipierre, Carème, and Plumeret, 65.