Book contents
- Frontmatter
- THE FOLLOWING DISTINGUISHED PERSONS HAVE HONORED THE AUTHOR WITH THEIR APPROBATION, AND THIS VOLUME, WITH THE KITCHEN PLAN OF THE REFORM CLUB, WERE COMMENCED UNDER THEIR PATRONAGE
- PREFACE
- IMPORTANT
- SOYER'S NEW MODE OF CARVING, &c. &c. &c
- DIRECTIONS FOR LARDING
- MEAT AND POULTRY
- FISH
- VEGETABLES AND FRUIT
- HOW EVERYTHING SHOULD BE IN COOKING
- NUMBER OF STEWPANS AND OTHER KITCHEN UTENSILS
- FOUNDATION SAUCES
- THIN SAUCES
- SAUCES
- SAUCES AND GARNITURES OF VEGETABLES
- POTAGES OR SOUPS
- Method of cleaning Salt-water Fish
- Method of cleaning Fresh-water Fish
- POISSONS (FISH)
- Shell Fish
- Fresh-water Fish
- HORS-D'ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE
- REMOVES
- Pork
- FLANCS
- ENTREES
- Entrées of Lamb
- Entrées of Pork
- Doe Venison, or Chevreuil
- Entrées of Poultry
- Spring Chickens
- Entrées of Game
- OF THE ROASTS FOR SECOND COURSE
- SAVOURY DISHES FOR SECOND COURSE
- VEGETABLES FOR SECOND COURSE
- ENTREMETS
- REMOVES. SECOND COURSE
- Of large Souffles for Removes
- APPENDIX
- Service Pagodatique
- Bill of fare (diner pour dix personnes)
- Diner Lucullusian à la Sampayo
- Bill of fare (Reform Club)
- Dialogue Culinaire between Lord M—H— and A. Soyer
- Description of Kitchen of the Reform Club, with sectional and ground plan, and numerous apparatus
- MY KITCHEN AT HOME
- PLAIN JOINTS
- MADE DISHES
- SOUPS
- FISH
- FRESH WATER FISH
- SIMPLE HORS D' ŒUVRES
- REMOVES SIMPLIFIED
- SAUCES
- ECONOMICAL MADE DISHES
- MADE DISHES FROM POULTRY
- GAME
- MEAT PIES AND PUDDINGS
- SECOND COURSE, KITCHEN AT HOME
- JELLIES OF LIQUORS AND SPIRITS
- BOHEMIAN JELLY CREAMS
- Economical Mode of Making Coffee
- Monster Bill of Fare
- New Pagodatique Entrée Dish
- The Celestial and Terrestrial Cream of Great Britain
- Contents
- SOYER'S DIAMOND SAUCE
- MADAME SOYER
THE FOLLOWING DISTINGUISHED PERSONS HAVE HONORED THE AUTHOR WITH THEIR APPROBATION, AND THIS VOLUME, WITH THE KITCHEN PLAN OF THE REFORM CLUB, WERE COMMENCED UNDER THEIR PATRONAGE
Published online by Cambridge University Press: 05 October 2014
- Frontmatter
- THE FOLLOWING DISTINGUISHED PERSONS HAVE HONORED THE AUTHOR WITH THEIR APPROBATION, AND THIS VOLUME, WITH THE KITCHEN PLAN OF THE REFORM CLUB, WERE COMMENCED UNDER THEIR PATRONAGE
- PREFACE
- IMPORTANT
- SOYER'S NEW MODE OF CARVING, &c. &c. &c
- DIRECTIONS FOR LARDING
- MEAT AND POULTRY
- FISH
- VEGETABLES AND FRUIT
- HOW EVERYTHING SHOULD BE IN COOKING
- NUMBER OF STEWPANS AND OTHER KITCHEN UTENSILS
- FOUNDATION SAUCES
- THIN SAUCES
- SAUCES
- SAUCES AND GARNITURES OF VEGETABLES
- POTAGES OR SOUPS
- Method of cleaning Salt-water Fish
- Method of cleaning Fresh-water Fish
- POISSONS (FISH)
- Shell Fish
- Fresh-water Fish
- HORS-D'ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE
- REMOVES
- Pork
- FLANCS
- ENTREES
- Entrées of Lamb
- Entrées of Pork
- Doe Venison, or Chevreuil
- Entrées of Poultry
- Spring Chickens
- Entrées of Game
- OF THE ROASTS FOR SECOND COURSE
- SAVOURY DISHES FOR SECOND COURSE
- VEGETABLES FOR SECOND COURSE
- ENTREMETS
- REMOVES. SECOND COURSE
- Of large Souffles for Removes
- APPENDIX
- Service Pagodatique
- Bill of fare (diner pour dix personnes)
- Diner Lucullusian à la Sampayo
- Bill of fare (Reform Club)
- Dialogue Culinaire between Lord M—H— and A. Soyer
- Description of Kitchen of the Reform Club, with sectional and ground plan, and numerous apparatus
- MY KITCHEN AT HOME
- PLAIN JOINTS
- MADE DISHES
- SOUPS
- FISH
- FRESH WATER FISH
- SIMPLE HORS D' ŒUVRES
- REMOVES SIMPLIFIED
- SAUCES
- ECONOMICAL MADE DISHES
- MADE DISHES FROM POULTRY
- GAME
- MEAT PIES AND PUDDINGS
- SECOND COURSE, KITCHEN AT HOME
- JELLIES OF LIQUORS AND SPIRITS
- BOHEMIAN JELLY CREAMS
- Economical Mode of Making Coffee
- Monster Bill of Fare
- New Pagodatique Entrée Dish
- The Celestial and Terrestrial Cream of Great Britain
- Contents
- SOYER'S DIAMOND SAUCE
- MADAME SOYER
Summary
- Type
- Chapter
- Information
- The Gastronomic RegeneratorA Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes, pp. v - viPublisher: Cambridge University PressPrint publication year: 2013