Twenty-four Little French Dinners and How to Cook and Serve Them

190 chapters

1. 1Twenty-four Little FRENCH DINNERS AND How to Cook and Serve Them
2. 2PREFACE
3. 3CONTENTS
4. 4THE BUGBEAR OF AMERICAN COOKERY—MONOTONY
5. 5FLAVOR, HANDMAID OF VARIETY
6. 6TRUE TRAILS TOWARD ECONOMY
7. 7THE APPEAL TO THE EYE
8. 8SAUCES, SIMPLE AND OTHERWISE
9. 9TWENTY-FOUR LITTLE FRENCH DINNERS
10. 10I
11. 11MENU
12. 12Potage à la Duchesse.
13. 13Cabillaud à la Bechamel.
14. 14Pommes de Terre, Genevoise.
15. 15Salade Celeri.
16. 16Pouding à la Vanille.
17. 17II
18. 18MENU

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