Theory of Sauce as derived from its History — Uefinitious of various Historical Sauces and Sauce-like Preparations: Gence and Cameliue — Mustard, Court Bouillon, Salt-Water, Verjuice, Lemon Zest, Marinades — Braises, Pocles, Mire- poix, Blancs — Eoux or Thickening for Sauces, Soups, Eagouts ; Brown Eoux, or Dexti‘ineCaramelas,forEspaguole — Thickenings and Liaisons — General Stock Sauces, also called Grand Sauces — Brown Sauce, or Espaguole : Es- paguole Travaillee, or Finished Espagnole — White Sauce, or . Veloute: Finished Veloutc — Bdchamel Sauce: Bechamel Sauce by Direct Process — Allemande Sauce — Butter Sauce, or Melted Butter : Sauce Beurr^e a I’Auglaise : White Sauce for Four Persons — Dutch Sauce, and Mode of Pre- paring it — Classification of Sauces — Definitions of Finished Brown Sauces derived from Espagnole — Finished White Sauces derived from Velout(i — Sauces derived from B6chamel Sauce — Sauces of which the Basis is Sauce a I’Allemande — Sauces derived from Butter Sauce, or Melted Butter — Sauces analogous to Bdchamel prepared by Direct Process — Some Special Sauces for Special Occasions and Dishes — Cold Sauces — Marinades — Essences 223 — 259 CONTENTS OF CHAPTERS XV CHAPTER XIX. JELLIES, SAVOURY, SWEET, AND COMPOUND. I-AOE Varieties of Jellies — Gelatinized or Cliaudfroid Sauces — Citrouized Milk Jelly, or Jelly with Curdled Milk — Aspic, a Jelly with Essence of Meat — Grand Aspic — Preparation of Sugar Syrup and Fruit Juices for Jellies — Jellies flavoured with Wine — Blanc-Manger and its Transforma- tions— Use of Perfumes and Ethers in Jellies — Fruit Jams which in England are called Cheese - - - 259 — 273 CHAPTER XX. DRESSED CREAM AND COMPOUND CREAMS. Charlottes, Starch Jellies, Flummeries, Cold Puddings : Ravaroises or Bavarian Cheese — Custard Jellies — Cold Charlottes or Pudding-like Preparations in which any of the Five Varieties of Cream may be employed — Starch Jellies or Flummeries — Cold Puddings— Dishes with a Constituent Basis of White of Egg Froth : Snow Milk — Snow-Nockelu ..... £73 — 280 CHAPTER XXL CULINARY FATS AND THE PROCESS OF FRYING (pHRYGOLOGY). Culinary Fats, Butter and other Animal Fats, Vegetable Fats : Composition of Animal Fat Tissue— Theory of the Process of Baking in Fat, called Frying— Purification of Suet and other Alimentary Fats— Classification of Fried Objects : Fritters, Kromeskys, Rissoles, Rissolettes, Croutons— Theory of Batter — Croquettes - . . . £80 293 CHAPTER XXII. FARCE, OR FORCEMEAT, FOR STUFFINGS ; QUENELLES AND GRATINS, GODIVEAUS. Godiveaus, Quenelles, and Gratius - . . £94_9()f5 CHAPTER XXIII. RAGObTS OF VEGETABLES, AND COMPOUND RAGOljTS OF VEGETABLES AND MEAT. Fungi or Mushrooms— Mousserons—TrufHes-D’Uxelles—Sal- picon and Various Ragoflts - . . . £97 395 XVI CON J'E NTS OF CHAPTERS CHAPTER XXIV. PlIRKES OF VEGETABLES USED AS G.VRNISHES OR AS ENTREES, Geueral Observations — Puriies of Fruit, Seeds, Roots and Tabers, Bulbs, Leaves, Sprouts, and Plants - :30i5 — 311 (CHAPTER XXV, CULIN.ARY ESSENCES AND SAVOURY PREP.VRATIONS OF BUTTER. Proust’s Essence of Meat — Essences of Game (Fumets), Fowl, Ham, Fish— Butters — Soy, Soya — The latropha Plant and its Products: Cassareep .... .311 — 315 CHAPTER XXVI. VEGETABLES FOR ENTREMETS OR SECOND COURSE SIDE-DISHES.

AI-modernized reading of the original text

Theory of Sauce as derived from its History — Definitions of various Historical Sauces and Sauce-like Preparations: Genece and Camelline — Mustard, Court Bouillon, Salt-Water, Verjuice, Lemon Zest, Marinades — Braises, Pocles, Mirepoix, Blancs — Roux or Thickening for Sauces, Soups, Ragoûts ; Brown Eoux, or Dextrine Caramels, for Espagnole — Thickenings and Liaisons — General Stock Sauces, also called Grand Sauces — Brown Sauce, or Espaguole : Espaguole Travaillee, or Finished Espagnole — White Sauce, or . Veloute: Finished Veloutc — Béchamel Sauce: Bechamel Sauce by Direct Process — Allemande Sauce — Butter Sauce, or Melted Butter : Sauce Beurre à l'Anglaise : White Sauce for Four Persons — Dutch Sauce, and Mode of Preparing it — Classification of Sauces — Definitions of Finished Brown Sauces derived from Espagnole — Finished White Sauces derived from Velouté — Sauces derived from B6chamel Sauce — Sauces of which the Basis is Sauce a I’Allemande — Sauces derived from Butter Sauce, or Melted Butter — Sauces analogous to Béchamel prepared by Direct Process — Some Special Sauces for Special Occasions and Dishes — Cold Sauces — Marinades — Essences 223 — 259 CHAPTER XIX. JELLIES, SAVOURY, SWEET, AND COMPOUND. I-AOE Varieties of Jellies — Gelatinized or Chaudfroid Sauces — Citronnized Milk Jelly, or Jelly with Curdled Milk — Aspic, a Jelly with Essence of Meat — Grand Aspic — Preparation of Sugar Syrup and Fruit Juices for Jellies — Jellies flavoured with Wine — Blanc-Manger and its Transformations— Use of Perfumes and Ethers in Jellies — Fruit Jams which in England are called Cheese - - - 259 — 273 CHAPTER XX. DRESSED CREAM AND COMPOUND CREAMS. Charlottes, Starch Jellies, Flummeries, Cold Puddings : Bavarois or Bavarian Cream — Custard Jellies — Cold Charlottes or Pudding-like Preparations in which any of the Five Varieties of Cream may be employed — Starch Jellies or Flummeries — Cold Puddings— Dishes with a Constituent Basis of White of Egg Froth : Snow Milk — Snow-Nockerln ..... 273 — 280 CHAPTER XXL CULINARY FATS AND THE PROCESS OF FRYING (PRYGOLOGY). Culinary Fats, Butter and other Animal Fats, Vegetable Fats : Composition of Animal Fat Tissue— Theory of the Process of Baking in Fat, called Frying— Purification of Suet and other Alimentary Fats— Classification of Fried Objects : Fritters, Kromeskys, Rissoles, Rissolettes, Croutons— Theory of Batter — Croquettes - . . . 280 293 CHAPTER XXII. FARCE, OR FORCEMEAT, FOR STUFFINGS ; QUENELLES AND GRATINS, GODIVEAUS. Godiveaus, Quenelles, and Gratius - . . 294 — 305 CHAPTER XXIII. RAGObTS OF VEGETABLES, AND COMPOUND RAGOljTS OF VEGETABLES AND MEAT. Fungi or Mushrooms— Mousserons—TrufHes-D’Uxelles—Salpicon and Various Ragoûts - . . . 297 395 CHAPTER XXIV. PlIRKES OF VEGETABLES USED AS G.VRNISHES OR AS ENTREES, Geueral Observations — Puriies of Fruit, Seeds, Roots and Tabers, Bulbs, Leaves, Sprouts, and Plants - 305 — 311 (CHAPTER XXV, CULIN.ARY ESSENCES AND SAVOURY PREP.VRATIONS OF BUTTER. Proust’s Essence of Meat — Essences of Game (Fumets), Fowl, Ham, Fish— Butters — Soy, Soya — The latropha Plant and its Products: Cassareep .... .311 — 315 CHAPTER XXVI. VEGETABLES FOR ENTREMETS OR SECOND COURSE SIDE-DISHES.

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