The Jewish Manual - Practical Information in Jewish and Modern Cookery with a Collection - of Valuable Recipes & Hints Relating to the Toilette by Judith Cohen Montefiore
page 5 of 210 (02%)
page 5 of 210 (02%)
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CONTENTS. * * * * * PART I. INTRODUCTION. MISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK * * * * * CHAPTER I. SOUPS CHAPTER II. SAUCES AND FORCEMEAT CHAPTER III. FISH CHAPTER IV. MEATS AND POULTRY COOKED IN VARIOUS WAYS CHAPTER V. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, &C. CHAPTER VI. PASTRY CHAPTER VII. SWEET DISHES, PUDDINGS, JELLIES, CREAMS, CHARLOTTES, SOUFLES, GATEAUX, TRIFLES, CUSTARDS, CAKES, &C. |
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