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La cuisine creole
Lafcadio Hearn
· Cooking_and_Drinking · 31 章
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The Project Gutenberg eBook of La cuisine creole
LA CUISINE CREOLE
Chapter 3
INTRODUCTION
SOUP
FISH
COLD MEATS AND HOW TO SERVE THEM
SAUCES FOR MEATS AND GAME
ENTREES
MUTTON, BEEF AND HAMS
FOWLS AND GAME
VEGETABLES
EGGS, OMELETS, ETC.
SALADS AND RELISHES
PICKLES
BREAD AND YEAST
RUSKS, DOUGHNUTS AND WAFFLES
CAKE AND CONFECTIONS
DESSERTS
PUDDINGS, PIES AND MINCEMEAT
PRESERVES, SYRUPS AND FRUIT JELLIES
BRANDIED FRUITS, WINES AND CORDIALS
DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
COFFEE, TEA, CHOCOLATE, ETC.
CANDIES AND CREAM DROPS
CHEFS D’OEUVRE
HINTS ON COOKING
HINTS ON HOUSECLEANING
INDEX
Chapter 30
THE FULL PROJECT GUTENBERG™ LICENSE