HAND-BOOK OF PRACTICAL COOKERY, FOR
LADIES AND PROFESSIONAL COOKS. CONTAINING THE WHOLE SCIENCE AND ART OF PREPARING HUMAN FOOD.
PIERRE BLOT, PROFESSOR OF GASTRONOMY, AND FOUNDER OF THE NEW YORK COOKING ACADEMY.
PREFACE.
CONTENTS.
COOKING.
DIRECTIONS, EXPLANATIONS, ETC. ANISE.
DIVERS RECEIPTS. ALMONDS.
POTAGES OR SOUPS.
SAUCES.
FARCES AND GARNITURES, CALLED ALSO GARNISH AND GARNISHING, USED TO DECORATE OR ORNAMENT DISHES.
FISH.
BEEF. HOW TO SELECT.
MUTTON. HOW TO SELECT.
VEAL.
PORK. TO SELECT.
POULTRY.
GAME.
VEGETABLES.
EGGS, MACARONI, AND RICE.
SWEET DISHES.
PASTRY.
BILLS OF FARE.
INDEX.
GASTRONOMY AND HOUSEKEEPING.
