Cover -- Title Page -- Copyright Page -- Contents -- Introduction -- Equipment -- THE BASICS -- How to Sharpen Knives -- Holding the Knife to Chop Vegetables -- How to Julienne -- Garlic -- Leeks -- Duxelle of Mushrooms -- Tomatoes -- Brown Stock (Classic and Fast), Half-Glaze, and Meat Glaze -- White Stock -- Fish Stock -- Skimming Technique -- Skimming Fat -- How to Strain Sauces -- Strong, Clarified Stock -- White Butter Sauce -- Hollandaise Sauce -- Butter and White Sauce -- Mayonnaise -- Larding: Strips and Leaves -- Folding in Ingredients -- Coating a Cookie Sheet -- Pastry Bag and Tube -- Lining Cake Pans -- Paper Casing -- Paper Frill -- Paper Cone -- Collar for Soufflé -- VEGETABLES -- Asparagus -- Asparagus Stew -- Corn Crêpes -- Corn Fritters -- Artichokes and Artichoke Hearts -- Hollowing Out and Stuffing Artichokes -- Preparing Celery for Braising -- Celeriac or Celery Root -- Preparing Kohlrabi -- Cucumber Salad -- Deep Fried Zucchini -- Preparing Okra -- Roasting and Peeling Peppers -- Preparing Sugar Snap Peas -- Preparing Sea Beans -- Shelling Fava Beans -- Cleaning Salad -- Braised Lettuce -- How to Prepare Endives -- How to Prepare Spinach -- Swiss Chard au Gratin -- Fried Parsley -- Dandelion Salad -- Glazed Onions -- Potato-Cheese Stuffed Onion -- Onion Soup -- Stuffed Mushrooms -- Identifying and Preparing Truffles -- Potato and Truffle Cake -- Fried Potato Balls -- Potato Ovals -- Deep Fried Potatoes -- Straw Potato Cake -- Straw Potato Nest -- Waffled Potatoes -- Waffle Potato Nest -- Puffed Potato Slices -- Potato Flats -- EGGS -- Separating Eggs -- Poaching Eggs -- Omelets -- Eggs "Cocotte" with Cream -- Scrambled Eggs -- Deep-Fried Eggs -- FISH & SHELLFISH -- Oysters -- Clams -- Soft-Shell Clams -- Preparing Razor Clams -- Sea Urchins -- Mussels -- Crabs -- Preparing Soft-Shell Crabs -- How to Prepare Shrimp -- Snails.

Preparing Whelk -- Crayfish -- Stuffed Squid Poulette -- Preparing Octopus -- Lobster -- Shellfish Sausage -- Salt-Cured Salmon -- Poached Salmon Glazed with Aspic -- Preparing Sole -- Baked Sole with Mushrooms and Parsley -- Sole Sautéed in Butter -- Goujonnettes of Sole -- Stuffed Brill -- Whiting Breaded "En Colère" -- Cleaning and Boning Trout -- Trout with Almonds -- Rolled Trout -- Smoking Fish -- Boning Out and Filleting Black Bass and Gravlax -- Preparing Ray or Skate Wings -- Cleaning Frogs -- Skinning and Cleaning Eel -- Identifying Caviar -- POULTRY -- Eviscerating a Chicken or Other Poultry -- Trussing Chicken and Other Poultry -- Tying Chicken (Half-Hitch Technique) -- Chicken Stuffed under the Skin -- Preparing Chicken for Broiling -- Boning a Chicken in One Piece -- Chicken Sausage -- Preparing Chicken for Stews -- Stuffing Chicken Wings -- Boning Out and Stuffing Chicken Breasts -- Chicken with Morels -- Chicken Pie -- Cleaning Squab and Other Poultry -- Boned Stuffed Squab -- Boning Out Quail -- Boning and Cutting up a Duck -- MEAT -- Trimming and Cooking Meat -- Trimming a Saddle of Lamb -- Boning, Stuffing, Tying, and Cooking a Saddle of Lamb -- Stuffed Saddle of Lamb -- Stuffing a Loin of Lamb -- Trimming a Rack of Lamb -- Lamb Chops -- Trimming a Leg of Lamb -- Skinning and Cutting Up a Baby Lamb -- Stuffing and Cooking a Baby Lamb Shoulder -- Loin of Veal -- Breaded Veal Scaloppine -- Rolled Veal -- Stuffed Veal Breast -- Boning Out a Leg of Veal -- Preparing a Shoulder of Veal for Grilling -- Beef Rib Roast -- Trimming Shell Steak -- Pepper Steak -- Trimming Fillet or Tenderloin -- Cuts of Fillet -- Preparing Skirt, Flank, and Hanging Tenderloin -- Stuffed Flank Steak -- Stuffed Pork Chops with Sour Sauce -- Rabbit Blanquette -- OFFAL & CHARCUTERIE -- Chicken Liver Custards -- Making Chicken Cracklings -- Preparing Beef Tongue.

Tripe with Wine and Calvados -- How to Prepare Marrow -- Peeling and Slicing Calves Liver -- Kidneys -- Breaded Sweetbreads with Tarragon Sauce -- Brains -- Pork Spread Rillettes -- Country Pate with Pecans and Hot Honey Mustard -- Preparing Fresh Foie Gras -- Pistachio Sausage in Brioche with Mushroom Sauce -- Black Pudding -- Salami and Sausage -- Cured, Raw Country Ham -- Cold Parsleyed Ham -- Rolled Headcheese -- Stuffed Pig's Feet -- CARVING -- Carving Gravlax -- Carving Poached Salmon -- Carving Roast Chicken -- Carving Turkey -- Carving Rib Roast -- Carving a Ham -- BREAD & PASTA -- Country Bread -- Milk Bread -- Pullman Bread -- Cheese Bread -- Provence-Style Pizza -- Crossiants and Pain au Chocolat -- Brioche Dough -- Brie in Brioche Dough -- Making Cream Puff Dough Cases -- Ratatouille Ravioli -- Fettuccine -- Potatoe-Dill Gnocchi -- PASTRY & DESSERT -- English Custard Cream -- Vanilla Pastry Cream -- Praline Cream -- Caramel Snow Eggs -- Almond Floating Islands -- Meringue -- Meringue Mushrooms -- Large Meringue Shells -- Chocolate Meringue Nut Cake -- Ladyfingers -- Soufflé Omelet -- Basic Sponge Cake -- Rolled Cake -- Christmas Yule Log with Mint Leaves -- Vanilla-Bourbon Layer Cake -- Chocolate Cake -- Rum Babas with Peaches -- Bourbon Apricot Savarin -- Proust's Small Coffee Cakes -- Fresh Raspberry Linzer Torte -- English Trifle -- Poached Peaches with Raspberry Sauce -- Angel Hair -- Glazed Strawberries -- St. Valentine Custard Cake -- Crêpes Suzettes -- Chocolate Cigarettes -- Fruit Salad Ambrosia -- Strawberry Sherbet -- Vanilla Ice Cream in Netty Cups with Spicy Cherries in Wine -- Pie Dough and Pie Shell -- Sweet Pie Dough and Pastry Shell -- Cream Cheese Dough -- Apple Tart -- Tarte Tatin -- Galette of Rhubarb -- Galette of Lemon -- Cream Puff Dough -- Cream Puffs -- Cream Puff Swans -- Cream Puff Ring.

Three Ways to Make Puff Paste -- Large Patty Shell -- Large Patty Shell 2 -- Individual Patty Shells -- Puff Paste Cheese Straws -- Anchovy Sticks and Fish -- Puff Paste Almond Cake -- Pears in Caramel on Puff Paste -- Small Fruit Tarts -- Fruit Tart Strips -- Square Fruit Tart -- Palm Cookies -- Glazed Puff Paste -- Apple Charlotte -- Chocolate Charlotte -- Raspberry Soufflé -- Caramel Lime Soufflé with Lime Sauce -- Chocolate Soufflé with Rum Sauce -- Chocolate Leaves -- Chocolate Truffettes -- Chocolate Goblets -- How to Peel and Glaze Chestnuts -- Chestnut Chocolate Cake -- Almond Shells -- Almond Paste Flowers -- Cake Glazed with Fondant -- Candied Lime and Grapefruit Peels -- Cheesecake -- Crème Brulée with Verbena -- PRESENTATION -- Butter Flowers -- Potato Rose -- Tomato Receptacles -- Tomato Roses and Other Vegetable Flowers -- Mushroom Fish -- Fluted Mushrooms -- Vegetable Flowers -- Carrot Butterflies -- Olive Rabbits -- Apple Swans -- Orange Baskets -- Orange Rind Grated -- Candied Orange Rind -- Orange Peel Julienne -- Lemon -- Carving Watermelon -- Cornucopia Molds -- Round, Square, and Heart-Shaped Croutons -- Melba Toast -- Canapés -- Folding Napkins -- Flower, Artichoke, and Gondola Napkins -- INDEX.