The Gastronomic Regenerator A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes
Book contents
- Frontmatter
- THE FOLLOWING DISTINGUISHED PERSONS HAVE HONORED THE AUTHOR WITH THEIR APPROBATION, AND THIS VOLUME, WITH THE KITCHEN PLAN OF THE REFORM CLUB, WERE COMMENCED UNDER THEIR PATRONAGE
- PREFACE
- IMPORTANT
- SOYER'S NEW MODE OF CARVING, &c. &c. &c
- DIRECTIONS FOR LARDING
- MEAT AND POULTRY
- FISH
- VEGETABLES AND FRUIT
- HOW EVERYTHING SHOULD BE IN COOKING
- NUMBER OF STEWPANS AND OTHER KITCHEN UTENSILS
- FOUNDATION SAUCES
- THIN SAUCES
- SAUCES
- SAUCES AND GARNITURES OF VEGETABLES
- POTAGES OR SOUPS
- Method of cleaning Salt-water Fish
- Method of cleaning Fresh-water Fish
- POISSONS (FISH)
- Shell Fish
- Fresh-water Fish
- HORS-D'ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE
- REMOVES
- Pork
- FLANCS
- ENTREES
- Entrées of Lamb
- Entrées of Pork
- Doe Venison, or Chevreuil
- Entrées of Poultry
- Spring Chickens
- Entrées of Game
- OF THE ROASTS FOR SECOND COURSE
- SAVOURY DISHES FOR SECOND COURSE
- VEGETABLES FOR SECOND COURSE
- ENTREMETS
- REMOVES. SECOND COURSE
- Of large Souffles for Removes
- APPENDIX
- Service Pagodatique
- Bill of fare (diner pour dix personnes)
- Diner Lucullusian à la Sampayo
- Bill of fare (Reform Club)
- Dialogue Culinaire between Lord M—H— and A. Soyer
- Description of Kitchen of the Reform Club, with sectional and ground plan, and numerous apparatus
- MY KITCHEN AT HOME
- PLAIN JOINTS
- MADE DISHES
- SOUPS
- FISH
- FRESH WATER FISH
- SIMPLE HORS D' ŒUVRES
- REMOVES SIMPLIFIED
- SAUCES
- ECONOMICAL MADE DISHES
- MADE DISHES FROM POULTRY
- GAME
- MEAT PIES AND PUDDINGS
- SECOND COURSE, KITCHEN AT HOME
- JELLIES OF LIQUORS AND SPIRITS
- BOHEMIAN JELLY CREAMS
- Economical Mode of Making Coffee
- Monster Bill of Fare
- New Pagodatique Entrée Dish
- The Celestial and Terrestrial Cream of Great Britain
- Contents
- SOYER'S DIAMOND SAUCE
- MADAME SOYER
Book contents
- Frontmatter
- THE FOLLOWING DISTINGUISHED PERSONS HAVE HONORED THE AUTHOR WITH THEIR APPROBATION, AND THIS VOLUME, WITH THE KITCHEN PLAN OF THE REFORM CLUB, WERE COMMENCED UNDER THEIR PATRONAGE
- PREFACE
- IMPORTANT
- SOYER'S NEW MODE OF CARVING, &c. &c. &c
- DIRECTIONS FOR LARDING
- MEAT AND POULTRY
- FISH
- VEGETABLES AND FRUIT
- HOW EVERYTHING SHOULD BE IN COOKING
- NUMBER OF STEWPANS AND OTHER KITCHEN UTENSILS
- FOUNDATION SAUCES
- THIN SAUCES
- SAUCES
- SAUCES AND GARNITURES OF VEGETABLES
- POTAGES OR SOUPS
- Method of cleaning Salt-water Fish
- Method of cleaning Fresh-water Fish
- POISSONS (FISH)
- Shell Fish
- Fresh-water Fish
- HORS-D'ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE
- REMOVES
- Pork
- FLANCS
- ENTREES
- Entrées of Lamb
- Entrées of Pork
- Doe Venison, or Chevreuil
- Entrées of Poultry
- Spring Chickens
- Entrées of Game
- OF THE ROASTS FOR SECOND COURSE
- SAVOURY DISHES FOR SECOND COURSE
- VEGETABLES FOR SECOND COURSE
- ENTREMETS
- REMOVES. SECOND COURSE
- Of large Souffles for Removes
- APPENDIX
- Service Pagodatique
- Bill of fare (diner pour dix personnes)
- Diner Lucullusian à la Sampayo
- Bill of fare (Reform Club)
- Dialogue Culinaire between Lord M—H— and A. Soyer
- Description of Kitchen of the Reform Club, with sectional and ground plan, and numerous apparatus
- MY KITCHEN AT HOME
- PLAIN JOINTS
- MADE DISHES
- SOUPS
- FISH
- FRESH WATER FISH
- SIMPLE HORS D' ŒUVRES
- REMOVES SIMPLIFIED
- SAUCES
- ECONOMICAL MADE DISHES
- MADE DISHES FROM POULTRY
- GAME
- MEAT PIES AND PUDDINGS
- SECOND COURSE, KITCHEN AT HOME
- JELLIES OF LIQUORS AND SPIRITS
- BOHEMIAN JELLY CREAMS
- Economical Mode of Making Coffee
- Monster Bill of Fare
- New Pagodatique Entrée Dish
- The Celestial and Terrestrial Cream of Great Britain
- Contents
- SOYER'S DIAMOND SAUCE
- MADAME SOYER
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- The Gastronomic RegeneratorA Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes, pp. 307 - 321Publisher: Cambridge University PressPrint publication year: 2013