Constance Spry Cookery Book 9781909166103, 1909166103

Table of contents :
Cover
Title Page
Copyright
Contents
Acknowledgements
Introductory
Chapter I: The Cocktail Party
Chapter II: Hors-d'œuvre, First-course Dishes, and After-dinner Savouries
Chapter III: Kitchen Knowledge
Tables of Weights and Measures
Chapter IV: Kitchen Processes
Chapter V: Soups and Soup-making
Chapter VI: Sauces
Chapter VII: Root Vegetables
Chapter VIII: Green Vegetables
Chapter IX: Vegetables: Flowers and Fruits
Chapter X: Vegetable Entrées, Dressed Vegetables, and Simple Luncheon Dishes
Chapter XI: Eggs and Savoury Soufflés
Chapter XII: Salads
Chapter XIII: Herbs. Chapter XIV: Rice, Risottos, Pilaffs, and CurriesChapter XV: Pastas, Pasta Dishes, and Batters
Chapter XVI: Fish
Chapter XVII: Meat --
Beef, Mutton and Lamb, Pork, Veal
Chapter XVIII: Meat --
Les Abats
Chapter XIX: Pièces Froides
Chapter XX: Poultry and Game
Chapter XXI: Force-meats, Farces, Stuffings, etc.
Chapter XXII: Réchauffés
Chapter XXIII: Devils, Barbecues, and Marinades
Chapter XXIV: Cold Savoury Mousses, Soufflés, and Aspic
Chapter XXV: Milk and Cheese
Chapter XXVI: Bread and Bread-making
Chapter XXVII: Cakes
Chapter XXVIII: Pastry. Chapter XXIX: Pâtisserie, Petits Fours, Petits Gâteaux, and Gros GâteauxChapter XXX: Sweets, Hot and Cold
Chapter XXXI: Winkfield
Chapter XXXII: Breakfast and Tea
Chapter XXXIII: Garniture and Presentation of Food
Chapter XXXIV: Menus, Parties, and Food for Special Occasions
Chapter XXXV: The Store Cupboard
Chapter XXXVI: The Kitchen
Chapter XXXVII: Modern Kitchen Appliances
Appendix: Wines, their Choice and Serving
Index
International Conversion Tables.

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