Page:Escoffier - A Guide to Modern Cookery.djvu/22

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CONTENTS

PART II

RECIPES AND MODES OF PROCEDURE

CHAPTER XI

page

HORS-D’ŒUVRES . . . 137

CHAPTER XII

EGGS . . . 164

CHAPTER XIII

SOUPS . . . 197

CHAPTER XIV

FISH . . . 260

CHAPTER XV

RELEVES AND ENTRGEES OF BUTCHER'S MEAT . . . 352

CHAPTER XVI

RELEVES AND ENTREES OF POULTRY AND GAME . . . 473

CHAPTER XVII

ROASTS AND SALADS) . . . 605

CHAPTER XVIII

VEGETABLES AND FARINACEOUS PRODUCTS . . . 624

CHAPTER XIX

SAVORIES . . . 678

CHAPTER XX

ENTREMETS. (SWEETS) . . . 687

CHAPTER XXI

ICES AND SHERBETS . . . 788

CHAPTER XXII

DRINKS AND REFRESHMENTS . . . 816

CHAPTER XXIII

FRUIT-STEWS AND JAMS . . . 820