Choice Cookery
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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
Choice Cookery (1889) is a public domain work.
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About this book
A good sauce can turn an ordinary fish into the centre of a formal dinner. That principle shapes Catherine Owen's 1889 cooking handbook, which starts with sauces before moving through soups, fish, oysters, meat dishes and sweets. Owen explains how white and brown sauces provide foundations for many variations, and how concentrated stock can help a cook prepare dishes without keeping fresh stock constantly at hand.
The recipes pay close attention to texture, proportions and presentation. Small seafood canapés, cheese biscuits and chilled cheese soufflés show the range of dishes covered, with directions for shaping, garnishing and serving them. Readers can explore the ingredients and techniques behind elaborate nineteenth century meals, or study Owen's way of breaking complicated preparations into familiar cooking processes. The emphasis falls on care and coordination, making this a useful historical look at the work behind a polished dinner table.
Contents
About the author
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Book facts
- Author
- Catherine Owen
- Reading time
- About 4 hours
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online, Audiobook
- Audio read by
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