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

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PREFACE

CONTENTS

THE BUGBEAR OF AMERICAN COOKERY MONOTONY

FLAVOR, HANDMAID OF VARIETY

TRUE TRAILS TOWARD ECONOMY

THE APPEAL TO THE EYE

SAUCES, SIMPLE AND OTHERWISE

TWENTY-FOUR LITTLE FRENCH DINNERS

LET US EAT FISH

AN ALL FISH LUNCHEON MENU Hors d'OEuvres. Little Necks or Blue Points.

FISH - LA MARSEILLES

GENERAL CONSIDERATIONS

Transcriber's Note:

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Twenty-four Little
FRENCH DINNERS
AND
How to Cook and Serve Them

BY
CORA MOORE

NEW YORK
E. P. DUTTON & COMPANY
681 Fifth Avenue

Copyright 1919, by
E. P. DUTTON & COMPANY

All Rights Reserved

Printed in the United States of America

 
                                                                                                                                                                                                                                                                                                           

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