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Choice Cookery

Name: Choice Cookery
Author: Catherine Owen

Catherine Owen

Read by MaryAnn, BettyB, Joseph Tabler and Brandon Weston · LibriVox · public domain · Archive.org recording · License

Chapters

Open a chapter to play its MP3 recording.

Introduction (11:54)
Sauces (11:44)
White Sauces (9:53)
Brown Sauces (9:57)
Cold Sauces (8:47)
Soups (10:40)
Fish Entrées (10:00)
Various Ways of Serving Oysters (10:00)
Various Culinary Matters (7:39)
Entrées (12:23)
Entrées of Mutton Cutlets or Chops, Entrées of Sweetbreads (10:18)
On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes (9:16)
Patties (8:51)
Entrées (9:43)
Entrées - continued (10:03)
Entrées - continued (11:03)
Cold Entrées, or Chaudfroids (9:32)
Cold Entrées (11:17)
Galantines, Ballotines, etc. (9:32)
How to 'Fillet.' - Cold Game Pies (11:00)
Garnishes (8:54)
Various Ways of Serving Vegetables (9:23)
Jellies (9:28)
Jellies - continued (9:30)
Cold Sweets. - Creams (9:53)
Creams and Frozen Puddings (8:47)
Iced Puddings (9:21)
Ice-creams and Water-ices (10:47)
Miscellaneous Sweets (10:02)
Miscellaneous Sweets—continued (10:43)
Miscellaneous Sweets—continued (10:29)
Fine Cakes and Sauces, French Sweet Sauces for Puddings etc. (9:29)
Salads and Cheese Dishes (9:17)