now gathered into a book. It is hoped by the writer that
the copious details and simplification of different matters will enable
those who have already achieved success in the plainer branches of
cookery to venture further, and realize for themselves that it is only
the "first step that costs."

I have to acknowledge my indebtedness to Mrs. Clarke, of the South
Kensington School of Cookery, to Madame de Salis, and those epicurean
friends who have cast their nets in foreign waters, and sent me the
daintiest fish they caught.

CONTENTS.

CHAPTER PAGE

I. INTRODUCTION 1
II. SAUCES 11
III. WHITE SAUCES 23
IV. BROWN SAUCES 33
V. COLD SAUCES 42
VI. SOUPS 51
VII. FISH ENTREES 61
VIII. VARIOUS WAYS OF SERVING OYSTERS 71
IX. VARIOUS CULINARY MATTERS 79
X. ENTREES 86
XI. ENTREES OF MUTTON CUTLETS OR CHOPS 98
XII. ON THE MANNER OF PREPARING CROQUETTES, CUTLETS,
KROMESKIES, RISSOLES, AND CIGARETTES 107
XIII. PATTIES 116
XIV. ENTREES 125
XV. ENTREES--_continued_ 134
XVI. ENTREES--_continued_ 143
XVII. COLD ENTREES, OR CHAUDFROIDS 153
XVIII. COLD ENTREES 162
XIX. GALANTINES, BALLOTINES, ETC. 172
XX. HOW TO "FILLET."--COLD GAME PIES 181
XXI. GARNISHES 191
XXII. VARIOUS WAYS OF SERVING VEGETABLES 199
XXIII. JELLIES 208
XXIV. JELLIES--_continued_ 217
XXV. COLD SWEETS.--CREAMS 226
XXVI. CREAMS AND FROZEN PUDDINGS