Practical Professional Cookery

Introduction - The Methods and General Principles of Cookery - Initial Procedures and Preparations - Stocks, Glazes and Thickening Agents - Sauces - Hors d'Oeuvre - Soups - Eggs - Farinaceous and Rice Dishes - Fish - Shellfish - Meats - Poultry - Game - Cold Dishes and Buffet Work - Salads and Salad Dressings - Vegetables - Potatoes - Canapes, Sandwiches and Savouries - Pastry and Sweet Dishes