1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY, BY CORDON BLEU,

SYNOPSIS.

Part

II,

CHAP. I.— Kitchen Furnishings for Hotels and Large Mansions, as compared with the require- ments OF Small Families.— igi. II.— The Cleaning of Kitchen Utensils. The Storage OF GOODS FOR KiTCHEN USE.--197. III. — Soups, as prepared at English and Continental Hotels, Restaurants, &c.— 204. IV. — HORS D' ai:uvRES. (Little Dishes, Relishes, &^c.)—220. V. Fish Cooking. Jewish Method. The latest STYLES OF French, Italian, and German Fish Cooking, as arranged by Celebrated Chefs. Good English and Scotch recipes. American dressings. — 230. VI.— Releves their Variety, newest styles and ARRANGEMENTS. —245 New Entrees by Cordon Bleu and the most FAMOUS Parisian and London Chefs. — 251. VIII.— On Roasting and Serving.— 296. IX.— Pastry, Confectionery, Fruit Gateaux, Creams, AND Trifles, New Inventions, c^c. — 303. X.— Fritters, Jellies and Ices, Omelettes and Souffles.— 359. XL— Biscuits, Cakes, and Bread.— 383. XII. — Salads, Sauces, Pickles, Stocks, Flavorings.— 395. XIII. — Foods for the Sick Room.— 428. XIV. — Curious Foods, Articles in Season, &c.— 449. XV. Table Decorations, Adornment of Dinner, Ball AND Supper Rooms.— 468. VII.

For Special Index, see end of Book.

iV./y.