The Gastronomic Regeneration: A Simplified and Entirely New System of Cookery with Nearly Two Thousand Practical Receipts ... Illustrated with Numerous Engravings and Correct and Minute Plans how Kitchens of Every Size ... are to be Constructed and Furnished

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Simpkin, Marshall & Company, 1849 - 720 Seiten
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Inhalt

Forcemeat of Veal 18 Grouse Soup
75
oxtails
80
Glaze ib TetedeVeau alIndiennecalTa
84
Turtle Soup
87
Method of cleaning saltwater
90
Turcot
101
John Dory
123
Skate or raie
137
Petits volauvents and pctites page Rissoles of oysters lobsters page
156
Beef or bccuf 164176
164
Ox tongue or langue de boeuf
177
Petites Bouchees a la puree de Gihier 155 Fillet of Veal aux petite pois pens
182
Calf s head or tete de veau 184188
184
Croustade de Beurre butter ib Calfs Head ii la Pottinger
188
Lamb or agneau 196201
196
Pork 202204
202
Fillets of beef tongue
230
Loin of Pork la Bourguignote 203 Langue de Bceuf à la Prima Donna
233
Neck and loin of mutton 238240
238
Petits Poulets à la Warenzorf ib à lAlgérienne
239
Haunch of Venison ib au jus dEstragon tarragon
246
Of Black Cocks and Gray Hens 229 de Perdreaux la Moderne
252
Beef or Doeuf
273
PatiS chaud dAgneau lamb 256 Of Sweethreads
283
Of Beef for Entrées 266 a la Sans Facon
291
Turban de Langue de Bceuf a lEcarlate 272 Vscomtesse
295
To prepare and dress Palates of Beef ib Cotelettes de Mouton a la Palestine
301
279294
325
llognons a la Tartare 306 Minced Chevretril
326
Queues dAgneau a la Cremiere plumbs Blanquette de Dinde au Janibon ham
332
Cotelettes dAgneau anx petits pois ib en fricassee a 1Hdteliere
340
Cotelettes de Pore a lIndienne 322 Filets de Volaille aux concombres cu
347
Quenelles of fowls 352354
349
Boudins croquettes and ris
355
Hare or lievre 360362
360
Pheasant or faisan 367370
367
Poulet Printanler grille aux champig Filets de Faisans piques aux legumes
368
Partridges or perdreaux 374377
374
Turban de Lapereau a la Douariere 364 Turban de Filets de Sarcelles a la
380
ROASTS for Second Cottrse
393
Goose or oie
400
Quails ib Widgeons
407
Boars head ribs and fillets
410
Turban of Larks a la Parisienne ib Bolingbroke
415
Fillet and loin of veal galan
420
Galantine dAnguille eels 449 Lentilles
471
sum paste 478483
478
Volauvents of peaches apri
484
Tourtes tartelettes and fan
493
Turban de Condd and apricot
500
Observations upon Pastry 478 A Flan of Puff Paste
502
Madeline with port wine
506
Turban a la Creme aux Macarons amers 487 a lAllemande
509
510512
513
Maresquin aux Peches
519
539542
544
Pain de Fruit a la Roue ib prise leg of mutton
552
Charlotte Russe 532 Gateau glace a lEloise cake
563
Souffli au Gingembre ginger ib Vanilla Sugar
564
Pommes au Riz 637 Meringue Pagodatique a la Chinoise
571
BOUTPLES for Removes 575583
575
Aspic
585
Iceing and chocolate iceing
593
Biscuits Souffles a la Creme 580 Ice Cream Vanilla
597
Jelly Apple 803
604
Service pagodatique
606
of Liver for game pies 590 Diner Lucullusian a la Sampayo
608
Dialogue culinaire
611
Kitcheu of the Reform Club
612
Kitchen of the Beform Club 615629
615
Fifteen engravings representing the fittingup of the kitchen of the wealthy 610 to
629
My kitchen at home 630632
630
My table at home
635
Saddleback of mutton
644
FreshWater Fish
660
Creme Frite k la Patissiere ib au Citron
676
A new mutton cutlet
677
Melted Butter 673 Fowl Sauted in Oil
690
Pheasants Partridges Grouse Black Strawherry Jelly
691
Small Pheasants the Millers Fashion 692 JELLIES OF LIQUEURS AND SPIRITS
702
Salad of Cold Meat 698 Fruits Meringued
709
Beccipts 637710
710
Fagodatique entree dish
714
Celestial and terrestrial cream
719
Dindonneau a la Nelson Poularde eu diademe Galantine h la voliere Salade
720
General table of contents 1
735
Haddocks
Madame Soyers biography
Petites Bouchees a la Moelle de Bceuf
The Celestial and Terrestrial Cream of Great Britain 719

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