Twenty-four Little French Dinners and How to Cook and Serve Them

=Beignets des Pêches.=--Peel, stone and cut in halves some firm peaches. Toss about in a bowl with sugar, being careful not to break. Put a pound of flour in a basin and stir in...

In the first place every French chef keeps three kinds of what he calls _roux_ on hand, ready for making meat and fish sauces. These are made by cooking together eight ounces of...

=Bœuf à la Mode.=--Take the under part of a round of beef, place it in a deep earthen dish and pour over it spiced vinegar. Let the meat remain in this for several hours, then d...

Produced by Jana Srna and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/...

One matter-of-course rule is that no fish of whatever kind shall be allowed to enter the kitchen unless it is perfectly fresh. To be sure of this see that the gills are bright a...