Book contents
- Frontmatter
- PREFACE
- Contents
- GLOSSARY
- PART I FUNDAMENTAL ELEMENTS
- PART II RECIPES AND MODES OF PROCEDURE
- CHAPTER XI HORS-D'œUVRES
- CHAPTER XII EGGS
- CHAPTER XIII SOUPS
- CHAPTER XIV FISH
- CHAPTER XV RELEVÉS AND ENTRÉES OF BUTCHER'S MEAT
- CHAPTER XVI RELEVÉS AND ENTRÉES OF POULTRY AND GAME
- CHAPTER XVII ROASTS AND SALADS
- CHAPTER XVIII VEGETABLES AND FARINACEOUS PRODUCTS
- CHAPTER XIX SAVORIES
- CHAPTER XX ENTREMETS. (SWEETS)
- CHAPTER XXI ICES AND SHERBETS
- CHAPTER XXII DRINKS AND REFRESHMENTS
- CHAPTER XXIII FRUIT-STEWS AND JAMS
- MENUS DE DÉJEUNERS
- INDEX
CHAPTER XVI - RELEVÉS AND ENTRÉES OF POULTRY AND GAME
Published online by Cambridge University Press: 05 October 2014
- Frontmatter
- PREFACE
- Contents
- GLOSSARY
- PART I FUNDAMENTAL ELEMENTS
- PART II RECIPES AND MODES OF PROCEDURE
- CHAPTER XI HORS-D'œUVRES
- CHAPTER XII EGGS
- CHAPTER XIII SOUPS
- CHAPTER XIV FISH
- CHAPTER XV RELEVÉS AND ENTRÉES OF BUTCHER'S MEAT
- CHAPTER XVI RELEVÉS AND ENTRÉES OF POULTRY AND GAME
- CHAPTER XVII ROASTS AND SALADS
- CHAPTER XVIII VEGETABLES AND FARINACEOUS PRODUCTS
- CHAPTER XIX SAVORIES
- CHAPTER XX ENTREMETS. (SWEETS)
- CHAPTER XXI ICES AND SHERBETS
- CHAPTER XXII DRINKS AND REFRESHMENTS
- CHAPTER XXIII FRUIT-STEWS AND JAMS
- MENUS DE DÉJEUNERS
- INDEX
Summary
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- Information
- A Guide to Modern Cookery , pp. 473 - 604Publisher: Cambridge University PressPrint publication year: 2013