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THE
BOSTON COOKING-SCHOOL
COOK BOOK.
BY
FANNIE MERRITT FARMER,
PRINCIPAL OF THE BOSTON COOKING-SCHOOL.
BOSTON:
LITTLE, BROWN, AND COMPANY.
1896.
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<emph rend="italic">Copyright,</emph> 1896,
BY FANNIE MERRITT FARMER.
University Press:
JOHN WILSON AND SON, CAMBRIDGE, U.S.A.
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TO
MRS. WILLIAM B. SEWALL,
President of the Boston Cooking-school,
IN APPRECIATION OF HER HELPFUL ENCOURAGEMENT AND
UNITING EFFORTS IN PROMOTING THE WORK OF
SCENTIFIC COOKERY, WHICH MEANS THE
ELEVATION OF THE HUMAN RACE,
THIS BOOK IS AFFECTIONATELY DEDICATED
BY THE AUTHOR.
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<p<emph rend="italic">Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meals. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist: it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies--loaf givers.</emph>--RUSKIN.</p>
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PREFACE. {aligned center}
<p>"BUT for life the universe were nothing; and all that has life requires nourishment."</p>
<p>With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent.</p>
<p>At the earnest solicitation of educators, pupils, and friends, I have been urged to prepare this book, and I trust it may be a help to many who need its aid. It is my wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken an interest through its condensed scientific knowledge which will lead to deeper thought and broader study of what to eat.</p>
F.M.F {aligned right}
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TABLE OF CONTENTS. {aligned center}
CHAPTER I. {aligned center}
Food...... 1
{Left Column}
PAGE
Food...... 1
Correct Proportions of Food... 2
Water...... 4
Salts...... 5
Starch...... 5
Sugar...... 6
Gum Pectose and Cellulose..... 8
Fats and Oils...... 8
Milk...... 9
{Right Column}
PAGE
Milk for the Sick...... 11
Butter...... 11
Cheese...... 12
Fruits...... 13
Vegetable Acids, and where
found...... 14
Condiments...... 14
Flavoring Extracts...... 16
CHAPTER II. {aligned center}
COOKERY...... 17
{Left Column}
Fire...... 18
How to Build a Fire...... 19
Ways of Cooking...... 21
Various Ways of Preparing Food
for Cooking...... 25
How to Bone a Bird...... 27
{Right Column}
How to Measure...... 27
how to Combine Ingredients...... 29
Ways of preserving...... 30
Table Measures and Weights...... 32
Time Tables for Cooking...... 32
CHAPTER III. {aligned center}
BEVERAGES...... 36
{Left Column}
Tea...... 36
How to Make Tea...... 38
Five o'clock Tea...... 38
Russian Tea...... 38
Iced Tea...... 38
Coffee...... 38
Filtered Coffee...... 41
Boiled Coffee...... 41
After-Dinner Coffee (Black Coffee,
or Café Noir)...... 43
{Right Column}
Kola...... 43
Cocoa and Chocolate...... 43
Cocoa shells...... 44
Cracked Cocoa...... 44
Breakfast Cocoa...... 45
Reception Cocoa...... 45
Brandy Cocoa...... 45
Chocolate...... 45
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FRUIT DRINKS...... 46
{Left Column}
PAGE
Lemonade...... 46
Pineapple Lemonade...... 46
Orangeade...... 46
Mint Julep...... 46
Claret Punch...... 47
{Right Column}
PAGE
Fruit Punch I...... 47
Fruit Punch II...... 47
Ginger Punch...... 47
Unfermented Grape Juice...... 48
CHAPTER IV.
BREAD AND BREAD MAKING...... 49
{Left Column}
Yeast...... 52
Bread Making...... 53
Baking Bread...... 55
Care of Bread after Baking...... 55
Water Bread...... 57
Milk and Water...... 58
Entire Wheat Bread...... 58
Entire Wheat Bread and Flour Bread...... 59
Graham Bread...... 59
Third Bread...... 59
Quaker Oats Bread...... 59
Rye Bread...... 60
Boston Brown Bread...... 60
Indian Bread...... 61
Steamed Graham Bread...... 61
Parker House Rolls...... 61
Salad or Dinner Rolls...... 62
Sticks...... 62
Swedish Rolls...... 62
Sweet French Rolls...... 63
Luncheon Rolls...... 63
{Right Column}
French Rusks...... 64
Rusks (Zwieback)...... 64
German Coffee Bread)...... 64
Coffee Cakes (Brioche)...... 65
Buns...... 65
Hot Cross Buns...... 66
Raised Muffins...... 66
Grilled...... 66
Raised Oatmeal Muffins...... 67
Squash Biscuits...... 67
Dry toast...... 67
Water Toast...... 67
Milk Toast I...... 68
Milk Toast II...... 68
Brown Bread Milk Toast...... 68
Cream Toast...... 68
Tomato Cream Toast...... 68
German Toast...... 69
Brewis...... 69
Bread for Garnishing...... 69
Uses for Stale Bread...... 69
CHAPTER V.
BISCUITS, BREAKFAST CAKES, AND SHORTCAKES...... 70
BATTERS, SPONGES, AND DOUGHS...... 70
{Left Column}
Baking Powder Biscuit I...... 70
Baking Powder Biscuit II...... 71
Emergency Biscuit...... 71
Fruit Rolls (Pin Wheel Biscuits)...... 71
One Egg Muffins I...... 71
One Egg Muffins II...... 72
Twin Mountain Muffins...... 72
Queen of Muffins...... 72
Berry Muffins I...... 72
Berry Muffins II...... 73
{Right Column}
Rice Muffins...... 73
Oatmeal Muffins...... 73
Quaker Muffins...... 73
Graham Muffins I...... 74
Graham Muffins II...... 74
Rye Muffins I...... 74
Rye Muffins II...... 74
Corn Meal Gems...... 74
Berkshire Muffins...... 75
Golden Corn Cake...... 75
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{Left Column}
PAGE
Corn Cake (Sweetened with Molasses)...... 75
White Corn Cake...... 75
Susie's Spider Corn Cake...... 76
Pop-overs...... 76
{Right Column)
Graham Pop-overs...... 76
Breakfast Puffs...... 76
Fadges...... 77
Maryland Biscuit...... 77
GRIDDLE CAKES...... 77
{Left Column}
Sour Milk Griddle Cakes...... 77
Sweet Milk Griddle Cakes...... 77
Entire Wheat Griddle Cakes...... 78
Corn Griddle Cakes...... 78
Rice Griddle Cakes I...... 78
Rice Griddle Cakes II...... 78
Bread Griddle Cakes...... 79
Buckwheat Cakes...... 79
Waffles...... 79
Rice Waffles...... 80
Virginia Waffles...... 80
{Right Column)
Raised Waffles...... 80
Fried Drop Cakes...... 81
Rye Drops Cakes...... 81
Doughnuts I...... 81
Doughnuts II...... 82
Raised Doughnuts...... 82
Crullers...... 83
Strawberry Short Cake I...... 83
Strawberry Short Cake II...... 83
Rich Strawberry Short Cake...... 84
Fruit Short Cake...... 84
CHAPTER VI.
CEREALS...... 85
{Left Column}
Table Showing Composition...... 85
Table for Cooking Cereals...... 87
Oatmeal Mush with Apples...... 87
Cereal with Fruit...... 87
Fried Mushes...... 88
Fried Corn Meal Mush. or Fried
Hominy...... 88
Boiled Rice...... 88
Steamed Rice...... 88
Rice with Cheese...... 89
Rice à la Riston...... 89
{Right Column}
Turkish Pilaf I...... 89
Turkish Pilaf II...... 90
Boiled Macaroni...... 90
Macaroni with White Sauce...... 90
Baked Macaroni...... 90
Baked Macaroni with Cheese...... 90
Macaroni with Tomato Sauce...... 91
Macaroni à l'Italienne...... 91
Macaroni à la Milanaise...... 91
Spaghetti...... 91
CHAPTER VII.
EGGS...... 92
{Left Column}
Composition...... 92
Boiled Eggs...... 93
Dropped Eggs (Poached)...... 93
Eggs à la Finnoise...... 94
Eggs à la Suisse...... 94
Baked or Shirred Eggs...... 94
Scrambled Eggs...... 95
Scrambled Eggs with Tomato
Sauce...... 95
{Right Column}
Scrambled Eggs with Anchovy
Toast...... 95
Eggs à la Buckingham...... 95
Buttered Eggs...... 95
Buttered Eggs with Tomatoes...... 96
Fried Eggs...... 96
Eggs à la Goldenrod...... 96
Eggs au Gratin...... 96
Eggs in Batter...... 96
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{Left Column}
PAGE
Curried Eggs...... 97
Scalloped Eggs...... 97
Stuffed Eggs in a Nest...... 97
Eggs Farci...... 97
Omelets...... 98
Plain Omelet...... 98
To Fold and Turn an Omelet...... 98
Omelet with Meat or Vegetables...... 99
{Right Column}
PAGE
Oyster Omelet...... 99
Orange Omelet...... 99
Jelly Omelet...... 99
Bread Omelet...... 99
French Omelet...... 100
Spanish Omelet...... 100
Omelet Rich...... 100
CHAPTER VIII.
SOUPS...... 101
{Left Column}
Soup Making...... 102
How to Clear Soup Stock...... 105
{Right Column}
How to Bind Soups...... 105
SOUPD WITH MEAT STOCK...... 106
{Left Column}
Brown Soup Stock...... 106
Bouillon...... 106
Macaroni Soup...... 107
Julienne Soup...... 107
Tomato Soup with Stock...... 107
Turkish Soup...... 108
Crecy Soup...... 108
Ox-tail Soup...... 108
White Soup Stock I...... 109
White Soup Stock II...... 109
White Soup Stock III...... 109
White Soup...... 109
Chicken Soup...... 110
Turkey Soup...... 110
Hygienic Soup...... 110
Farina Soup...... 110
Spring Soup...... 111
Duchess Soup...... 111
Potage à la Reine...... 111
St. Germain Soup...... 112
{Right Column}
Imperial Soup...... 112
Veal and Sage Soup...... 112
Asparagus Soup...... 113
Cream Of Celery Soup...... 113
Spinach Soup...... 113
Cream of Lettuce Soup...... 114
Cream of Watercress Soup...... 114
Cream of Cauliflower Soup...... 114
String Bean Soup...... 115
Chestnut Purée...... 115
Mulligatawny Soup...... 115
Mock Turtle Soup...... 116
Consommé...... 116
Consommé à la Royal...... 117
Consommé au Parmesan...... 117
Consommé aux Pàtes...... 117
Consommé Colbert...... 117
Consommé with Vegetables...... 117
Consommé Princess...... 117
SOUP WITH FISH STOCK...... 117
{Left Column}
Clam Bouillon...... 117
Oyster Stew...... 118
Scallop Stew...... 118
Oyster Soup...... 118
French Oyster Soup...... 118
{Right Column}
Oyster Gumbo...... 119
Clam Soup with Poached Eggs...... 119
Clam and Oyster Soup...... 119
Cream of Clam Soup...... 120
Lobster Bisque...... 120
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CHAPTER IX.
SOUPS WITHOUT STOCK...... 121
{Left Column}
PAGE
Black Bean Soup...... 121
Baked Bean Soup...... 122
Cream of Lima Bean Soup...... 122
Celery Soup...... 122
Corn Soup...... 123
Halibut Soup...... 123
Pea Soup...... 123
Split Pea Soup...... 124
Kornlet Soup...... 124
{Right Column}
Potato Soup...... 124
Swiss Potato Soup...... 125
Salmon Soup...... 125
Squash Soup...... 125
Tomato Soup...... 125
Cream of Tomato Soup (Mock
Bisque)...... 126
Vegetable Soup...... 126
CHOWDERS...... 127
{Left Column}
Corn Chowder...... 127
Fish Chowder...... 127
Connecticut Chowder...... 128
{Right Column}
Clam Chowder...... 128
Lobster Chowder...... 129
CHAPTER X.
SOUP GARNISHINGS AND FORCE-MEATS...... 130
{Left Column}
Crisp Crackers...... 130
Croûtons (Duchess Crusts)...... 130
Imperial Sticks...... 130
Egg Balls...... 130
Egg Custard...... 130
Royal Custard...... 131
Noodles...... 131
Fritter Beans...... 131
Pâte au Chou...... 132
{Right Column)
Parmesan Pâte au Chou...... 132
White Bait Garnish...... 132
Fish Force-meat...... 132
Clam Force-meat...... 132
Salmon Force-meat...... 133
Oyster Force-meat...... 133
Chicken Force-meat I...... 133
Chicken Force-meat II...... 133
Quenelles...... 134
CHAPTER XI.
FISH...... 135
WHITE AND RED BLOODED FISH...... 136
SHELLFISH...... 139
{Left Column}
I. Bivalve Mollusks...... 139
II. Crustaceans...... 141
{Right Column}
To Prepare Fish for Cooking...... 144
WAYS OF COOKING FISH...... 145
TABLE SHOWING COMPOSITION OF THE VARIOUS FISH
USED FOR FOOD...... 147
{Left Column}
Boiled Haddock...... 148
Boiled Salmon...... 148
Boiled Scrod...... 148
{Right Column}
Broiled Chicken Halibut...... 148
Broiled Swordfish...... 148
Broiled Shad Roe...... 148
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{left column}
PAGE
Baked Halibut with Stuffing...... 148
Fish Stuffing I...... 149
Fish Stuffing II...... 149
Baked Bluefish...... 150
Bluefish à l'Italienne...... 150
Baked Cod with Oyster Stuffing...... 150
Oyster Stuffing...... 150
Baked Haddock with Oyster
Stuffing...... 150
Baked Halibut with Tomato
Stuffing...... 151
Baked Halibut with Lobster
Sauce...... 151
Baked Mackerel...... 151
Planked Shad or Whitefish...... 152
Baked Stuffed Smelts...... 152
Baked Shad Roe with Tomato
Sauce...... 152
Baked Fillets of Bass or Halibut...... 152
{right column}
Fillets of Halibut with Brown Sauce...... 153
Halibut à la Poulette...... 153
Halibut à la Rarebit...... 154
Sandwiches of Chicken Halibut...... 154
Fried Cod Steaks...... 154
Fried Smelts...... 154
Fried Fillets of Halibut or
Flounder...... 155
Fried Eels...... 155
Fried Stuffed Smelts...... 155
Fried Shad Roe...... 156
Fried Soft Shell Crabs...... 156
Frogs' Hind Legs...... 156
Terrapin...... 156
Washington Terrapin...... 157
Terrapin à la Baltimore...... 157
Terrapin à la Maryland...... 157
WAYS OF USING REMNANTS OF COOKED FISH...... 158
{left column}
Fish à la Crême...... 158
Turban of Fish...... 158
Fish Hash...... 158
{right column}
Fish Croquettes...... 159
Scalloped Cod...... 159
Salmon Box...... 159
WAYS OF COOKING SALT FISH...... 159
{left column}
Creamed Salt Codfish...... 159
Fish Balls...... 160
Salted Codfish...... 160
{right column}
Toasted Salt Fish...... 160
Baked Finnan Haddie...... 160
Broiled Finnan Haddie...... 161
WAYS OF COOKING SHELLFISH...... 161
{left column}
Oysters on the Half Shell...... 161
Raw Oysters...... 161
Panned Oysters...... 161
Fancy Roast...... 161
Oyster Fricassee...... 162
Creamed Oysters...... 162
Oysters in Brown Sauce...... 162
Broiled Oysters...... 163
Oyster Toast...... 163
Oysters and Macaroni...... 163
Scalloped Oysters...... 163
Sautéd Oysters...... 164
Fried Oysters...... 164
Fried Oysters in Batter...... 164
Batter...... 164
{right column}
Little Neck Clams...... 164
Steamed Clams...... 164
Roasted Clams...... 164
Fried Scallops...... 165
Plain Lobster...... 165
Fried Lobster...... 165
Buttered Lobster...... 166
Scalloped Lobster...... 166
Devilled Lobster...... 167
Curried Lobster...... 167
Lobster Farci...... 167
Stuffed Lobster à la Béchamel...... 167
Broiled Live Lobster...... 168
Lobster à la Américaine...... 168
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CHAPTER XII.
BEEF...... 169
DIVISION AND WAYS OF COOKING A SIDE OF BEEF...... 172
The effect of Different Temperatures on the Cooking of Meat...... 173
TABLE SHOWING COMPOSITION OF MEATS...... 175
{left column}
PAGE
Broiled Beefsteak...... 176
Beefsteak with Maitre d'Hôtel Butter...... 177
Porterhouse Steak with Mushroom
Sauce...... 177
Porterhouse Steak with Tomato
and Mushroom Sauce...... 177
Beefsteak with Oyster Blanket...... 177
Broiled Fillets of Beef...... 177
Cutlets of Tenderloin with Chestnut
Purée...... 177
Sautéd Mignon Fillets of Beef with
Sauce Figaro...... 177
Sautéd Mignon Fillets of Beef with
Sauce Trintion...... 178
Broiled Meat Cakes...... 178
Hamburg Steaks...... 178
Cannelon of Beef...... 178
Roast Beef...... 178
Yorkshire Pudding...... 179
{right column}
Larded Fillet of Fillet of Beef...... 180
Braised Beef...... 181
Beef à la Mode...... 181
Beef Stew with Dumplings...... 182
Corned Beef...... 183
Boiled Dinner...... 184
Boiled Tongue...... 184
Braised Tongue...... 184
Broiled Liver...... 185
Liver and Bacon...... 185
Bacon...... 185
Braised Liver...... 185
Broiled Tripe...... 186
Tripe in Batter...... 186
Lyonnaise Tripe...... 186
Tripe à la Creole...... 186
Tripe à la Provençale...... 187
Calf's Head à la Terrapin...... 187
Heart...... 187
WAYS OF WARMING OVER BEEF...... 187
{left column}
Roast Beef with Gravy...... 187
Cottage Pie...... 188
Beefsteak Pie...... 188
Cecils with Tomato Sauce...... 188
{right column}
Corned Beef Hash...... 188
Corned Beef Hash with Beets...... 189
Dried Beef with Cream...... 189
CHAPTER XIII.
LAMB AND MUTTON...... 190
{left column}
Broiled Lamb or Mutton Chops...... 192
Pan-broiled Chops...... 192
Breaded Mutton Chops...... 192
Chops à la Signora...... 193
Chops en Papillote...... 193
Mutton Cutlets à la Maintenon...... 194
Boiled Leg of Mutton...... 194
Braised Leg of Mutton...... 194
Stuffing...... 195
Roast Lamb...... 195
{right column}
Saddle of Mutton...... 195
Crown of Lamb...... 196
Mutton of Curry...... 196
Fricassee of Lamb with Brown Gravy...... 196
Irish Stew with Dumplings...... 197
Scotch Broth...... 197
Lambs' Kidneys I...... 197
Lambs' Kidneys II...... 198
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WAYS OF WARMING OVER MUTTON AND LAMB...... 198
{left column}
PAGE
Minced Lamb on Toast...... 198
Scalloped Lamb...... 198
Blanquette of Lamb...... 199
{right column}
PAGE
Salmi of Lamb...... 199
Casserole of Rice and Meat...... 199
Breast of Lamb...... 200
CHAPTER XIV.
VEAL...... 201
{left column}
Veal Cutlets...... 202
Fricassee of Veal...... 202
Loin of Veal à la Jardinière...... 203
Braised Shoulder of Veal...... 203
Roast Veal...... 203
{right column}
Fricandeau Veal...... 203
India Curry...... 204
Veal Birds...... 204
Veal Loaf I...... 204
Veal Loaf II...... 205
WAYS OF WARMING OVER VEAL...... 205
{left column}
Minced Veal on Toast...... 205
Blanquette of Veal...... 205
{right column}
Ragout of Veal...... 205
CHAPTER XV.
SWEETBREADS...... 206
{left column}
Broiled Sweetbreads...... 206
Creamed Sweetbreads...... 207
Creamed Sweetbreads and Chicken...... 207
Sweetbread à la Poulette...... 207
{right column}
Larded Sweetbread...... 207
Sweetbread Cutlets with Asparagus Tips...... 207
Sweetbread with Tomato Sauce...... 207
Sweetbread and Bacon...... 207
CHAPTER XVI.
PORK...... 208
{left column}
Pork Chops...... 209
Pork Chops with Fried Apples...... 209
Roast pork...... 209
Pork Tenderloins with Sweet Potatoes.... 209
Breakfast Bacon...... 209
Fried Salt Pork with Codfish...... 210
Fried Ham and Eggs...... 210
{right column}
Boiled Ham...... 210
Roast Ham with Champagne Sauce.... 211
Westphalian Ham...... 211
Broiled Pigs' Feet...... 211
Fried Pigs' Feet...... 211
Sausages...... 211
Boston Baked Beans...... 211
CHAPTER XVII.
POULTRY AND GAME...... 213
{left column}
Broiled Chicken...... 219
Boiled Fowl...... 219
{right column}
Boiled Capon with Cauliflower Sauce...... 219
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{left column}
PAGE
Chicken à la Providence...... 220
Roast Chicken...... 220
Stuffing I...... 220
Stuffing II...... 221
Gravy...... 221
Braised Chicken...... 221
Chicken Fricassee...... 221
Fried Chicken...... 222
Maryland Chicken...... 222
Chicken à la Merango...... 222
Sauce...... 223
Baked Chicken...... 223
Chicken Gumbo...... 223
Chicken Stew...... 223
Chicken Pie...... 224
Chicken Curry...... 224
Jellied Chicken...... 225
Chickens' Livers with Madeira Sauce...... 225
Chickens' Livers with Bacon...... 225
Sautéd Chickens' Livers...... 225
Chickens Livers with Curry...... 226
{right column}
Boiled Turkey...... 226
Roast Turkey...... 226
Chestnut Stuffing...... 227
Gravy...... 227
Chestnut Gravy...... 227
To Carve a Turkey...... 227
Roast Goose with Potato Stuffing...... 228
Potato Stuffing...... 228
To Truss a Goose...... 228
Roast Wild Duck...... 229
Braised Duck...... 229
Broiled Quail...... 229
Roast Quail...... 229
Larded Grouse...... 229
Broiled or Roasted Plover...... 230
Potted Pigeons...... 230
Stuffing...... 230
Broiled Venison Steak...... 230
Venison Cutlets...... 231
Roast Leg of Venison...... 231
Saddle of Venison...... 231
WAYS OF WARMING OVER POULTRY AND GAME...... 231
{left column}
Creamed Chicken...... 231
Creamed Chicken with Mushrooms...... 231
Chicken with Potato Border...... 231
Chicken in Baskets...... 231
Chicken and Oysters à la Métropole...... 232
Luncheon Chicken...... 232
Blanquette of Chicken...... 232
{right column}
Scalloped Chicken...... 233
Mock Terrapin...... 233
Chicken Chartreuse...... 233
Chicken Soufflé...... 233
Chicken Hollandaise...... 234
Scalloped Turkey...... 234
Minced Turkey...... 234
Salmi of Duck...... 235
Spanish Sauce...... 235
CHAPTER XVIII.
FISH AND MEAT SAUCES...... 236
{left column}
Thin White Sauce...... 237
Cream Sauce...... 237
White Sauce I...... 237
White Sauce II...... 237
Thick White Sauce for Cutlets
and Croquettes...... 237
Sauce Allemande...... 237
Velouté Sauce...... 238
Soubise Sauce...... 238
Drawn Butter Sauce...... 238
Shrimp Sauce...... 238
{right column}
Caper Sauce...... 238
Egg Sauce I...... 238
Egg Sauce II...... 239
Brown Sauce I...... 239
Brown Sauce II (Espagnole)...... 239
Brown Mushroom Sauce I...... 239
Brown Mushroom Sauce II...... 239
Sauce Piquante...... 240
Olive Sauce...... 240
Orange Sauce...... 240
Sauce à l'Italienne...... 240
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{left column}
Champagne Sauce...... 241
Tomato Sauce I (without Stock)...... 241
Tomato Sauce II...... 241
Tomato Sauce III...... 241
Tomato and Mushroom Sauce...... 242
Tomato Cream Sauce...... 242
Spinach Sauce...... 242
Béchamel Sauce...... 243
Yellow Béchamel Sauce...... 243
Oyster Sauce...... 243
Cucumber Sauce...... 243
Celery Sauce...... 243
Suprême Sauce...... 244
Anchovy Sauce...... 244
Maître d'Hôtel Butter...... 244
Tartar Sauce...... 244
Lemon Butter...... 244
Anchovy Butter...... 244
{right column}
Lobster Butter...... 245