Page:Escoffier - A Guide to Modern Cookery.djvu/21



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FONDS DE CUISINE ........ 1 THE LEADING WARM SAUCES ..... 15 THE SMALL COMPOUND SAUCES ... .. 24 COLD SAUCES AND COMPOUND BUTTERS ..... 48 SAVOURY JELLIES OR ASPICS. ...... 59 THE COURT-BOUILLONS AND THE MARINADES. . . -64 I. ELEMENTARY PREPARATIONS ..... 70 THE VARIOUS GARNISHES FOR SOUPS. . . . 87 GARNISHING PREPARATIONS FOR RELEVÉS AND ENTRÉES. . 92 LEADING CULINARY OPERATIONS. .... 97