The profession of cookery. From a French point of view / Lucy H. Yates.

  • Yates, Lucy H. (Lucy Helen)
Date:
[1910?]
Catalogue details

Licence: In copyright

Credit: The profession of cookery. From a French point of view / Lucy H. Yates. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS. CHAPTER I. Economy as the Soul of Cookery . II. Soups and Purees . III. Vegetables and Vegetable Dishes IV. Salads ....... V. Sauces VI. The “ Daubiere,” or “ Braisiere ” . VII. Frying and “ Saute ”-ing . VIII. Some Gateaux and Compotes . IX. “ Maigre ” Dishes . X. Fricassees and Rechauffees . XI. Some Little-used Vegetables. vii PAGE l 14 28 45 59 75 82 89 106 125 132