Choice Cookery

1. Introduction

   11:54

2. Sauces

   11:44

3. White Sauces

   9:53

4. Brown Sauces

   9:57

5. Cold Sauces

   8:47

6. Soups

   10:40

7. Fish Entrées

   10:00

8. Various Ways of Serving Oysters

   10:00

9. Various Culinary Matters

   7:39

10. Entrées

    12:23

11. Entrées of Mutton Cutlets or Chops, Entrées of Sweetbreads

    10:18

12. On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes

    9:16

13. Patties

    8:51

14. Entrées

    9:43

15. Entrées - continued

    10:03

16. Entrées - continued

    11:03

17. Cold Entrées, or Chaudfroids

    9:32

18. Cold Entrées

    11:17

19. Galantines, Ballotines, etc.

    9:32

20. How to 'Fillet.' - Cold Game Pies

    11:00

21. Garnishes

    8:54

22. Various Ways of Serving Vegetables

    9:23

23. Jellies

    9:28

24. Jellies - continued

    9:30

25. Cold Sweets. - Creams

    9:53

26. Creams and Frozen Puddings

    8:47

27. Iced Puddings

    9:21

28. Ice-creams and Water-ices

    10:47

29. Miscellaneous Sweets

    10:02

30. Miscellaneous Sweets - continued

    10:43

31. Miscellaneous Sweets - continued

    10:29

32. Fine Cakes and Sauces, French Sweet Sauces for Puddings etc.

    9:29

33. Salads and Cheese Dishes

    9:17

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