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xii PART II

RECIPES AND MODES OF PROCEDURE

CHAPTER XI

HORS-D’UVRES 137

EGGS 164

CHAPTER XIII

SOUPS 197

CHAPTER XIV

FISH 260

CHAPTER XV

RELEVES AND ENTRGEES OF BUTCHER'S MEAT 352

CHAPTER XVI

RELEVES AND ENTREES OF POULTRY AND GAME 473

CHAPTER XVII

ROASTS AND SALADS) 605

CHAPTER XVIII

VEGETABLES AND FARINACEOUS PRODUCTS 624

CHAPTER XIX

SAVORIES 678

CHAPTER XX

ENTREMETS. (SWEETS) 687

CHAPTER XXI

ICES AND SHERBETS 788

CHAPTER XXII

DRINKS AND REFRESHMENTS 816

CHAPTER XXIII

FRUIT-STEWS AND JAMS 820