French Dishes for American Tables |
A FEW GENERAL REMARKS. CHAPTER I. SOUPS. CHAPTER II. SAUCES. CHAPTER III. FISH. CHAPTER IV. ENTREES. BEEF. CHAPTER V. VEGETABLES. CHAPTER VI. EGGS, MACARONI, SALADS, ETC. EGGS. CHAPTER VII. DESSERTS AND CAKES. APPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC. INDEX.
FRENCH DISHES
FOR
AMERICAN TABLES. BY
PIERRE CARON
(FORMERLY CHEF D'ENTREMETS AT DELMONICO'S).
TRANSLATED BY
Mrs. FREDERIC SHERMAN.
NEW YORK: D. APPLETON AND COMPANY, 1, 3, AND 5 BOND STREET. 1886.
Copyright, 1885,
By D. APPLETON AND COMPANY.
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