Intro -- Title Page -- PREFACE. -- CONTENTS. -- SOUPS. -- BEEF Soup -- Consommé, or Jelly Soup -- Pease Soup -- Maccaroni Soup -- Chestnut Soup -- Almond Soup -- Lobster Soup -- Oyster Soup -- Green Peas Soup -- GRAVIES, OR ESSENCES. -- Brown Gravy -- White Gravy -- Essence of Game -- To Clarify Gravies or Essences -- Velouté, or Velvet Essence -- SAUCES, & -- c. -- Bechamel -- Another Bechamel -- Drawn Butter -- Melted Butter, another way -- Cold Sauce for Fish -- Sauce for Vegetables -- Pungent Sauce, or Sauce Piquante -- Anchovy Sauce -- Curry Sauce -- Tomata Sauce -- Cucumber Sauce -- Bread Sauce -- Sauce Robert -- Shalot or Onion Sauce -- Universal Sauce -- Lobster Sauce -- Spinach for coloring Green -- Garlic Butter -- Hazlenut Butter -- Larding -- MEATS. -- Veal à la Mode -- Veal Cutlets -- Blanquette, or Fricassee of Veal -- Godiveau -- Calves' Liver baked -- Calves' Liver fried -- Veal Kidneys -- Grillades -- Liver Cake -- Sirloin of Beef -- Stewed Beef -- Beef Steaks -- Beef à la Mode -- Roasted Ham -- Fried Ham with Tomatas -- Roasted Tongue -- Baked Tongue -- Potted Tongue -- Leg of Mutton with Oysters -- Cutlets à la Maintenon -- Pork Cutlets -- Larded Rabbit -- Rabbits in Papers -- Pilau -- Veal Sweetbreads -- GAME AND POULTRY. -- A Salmi -- Cold Salmi -- Ragooed Livers -- A fine Hash -- Marinade of Fowls -- Fricassee of Fowls -- Fowls with Tarragon -- A stewed Fowl -- Chickens in Jelly -- Pulled Chickens -- Stewed Turkey, or Turkey en Daube -- Roasted Turkey -- Potted Goose -- Ducks with Turnips -- A Duck with Olives -- A Duck with Peas -- Turkey Puddings -- Baked Pigeons, or Pigeons à la Crapaudine -- Broiled Pigeons -- Pigeons Pear-fashion (Pigeons au poire) -- Pigeons with Peas -- Roasted Partridges -- Partridges with Cabbage -- A Partridge Pie -- Roasted Pheasants -- Broiled Quails -- Roasted Plovers -- FISH.

Stewed Salmon -- Roasted Salmon -- Broiled Salmon -- Salt Cod Fish -- Broiled Fresh Mackerel -- Broiled Fresh Shad -- Hashed Fish -- Lobster Pie -- Oyster Loaves -- VEGETABLES. -- Stewed Lettuce -- Stewed Spinach -- Stewed Cucumbers -- Stewed Beets -- Stewed Carrots -- Stewed Cabbage -- Stewed Peas -- Stewed Beans -- Stewed Onions -- Onions stewed in Wine -- Stewed Mushrooms -- Stewed Potatoes -- Stewed Potatoes with Turnips -- Asparagus with Cream -- Potatoes stewed whole -- Fried Potatoes -- Fried Cauliflower -- Fried Celery -- Broiled Mushrooms -- Stuffed Cabbage (Choux farcis) -- Stuffed Potatoes -- Stuffed Cucumbers -- Stuffed Tomatas -- Cauliflowers with Cheese -- Ragooed Cabbage -- Ragooed Mushrooms -- PURÉES. -- Purée of Turnips -- Purée of Celery -- Purée of Onions -- Purée of Mushrooms -- Purée of Beans -- Purée of Green Peas -- EGGS, & -- c. -- Boiled eggs -- Fried Eggs -- Stewed Eggs -- Stuffed Eggs -- Egg Snow -- Pancakes -- Omelets -- Maccaroni -- Maccaroni Pie -- Blancmange in Eggs -- PASTRY, CAKES, & -- c. -- French Cakes -- Puff-Paste -- Cream Tarts -- Almond Tarts -- Rissoles -- Almond Custards -- Vanilla Custards -- Chocolate Custards -- Coffee Custards -- Tea Custards -- Rice Pottage -- Apple Fritters -- Bread Fritters -- Rice Cake -- Potato Cake -- Sponge Cake, or Biscuit -- Croquettes -- Marguerites -- Wafers -- Gingerbread -- PREPARATIONS OF FRUIT, SUGAR, & -- c. -- An Apple Charlotte -- Apple Compote -- Compote of Pears -- Compote of Chestnuts -- Fried Apples -- Peach Marmalade -- Brandy Peaches -- Gooseberry Pottage -- Fruit Jellies -- Preserved Pumpkin -- Preserved Raspberries -- Orange Jelly -- Clarified Sugar -- Fruit in Sugar Coats -- Burnt Almonds -- Peppermint Drops -- Chocolate Drops -- Nougat -- Orgeat Paste -- LIQUEURS. -- Noyau -- Raspberry Cordial -- Rose Cordial -- Quince Cordial -- Lemon Cordial.

MISCELLANEOUS RECEIPTS. -- French Coffee -- Coffee without boiling -- Chocolate -- Fine Lemonade -- Punch -- Convenient Lemonade -- French Mustard -- Potato Flour -- Cold Pickles -- Cornichons or Cucumber Pickles -- Fine Cologne Water.