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The French chef in private American families : a book of recipes

Author: Xavier Raskin
Publisher: Chicago : Rand McNally & Company, 1922. ©1922
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Raskin, Xavier.
French chef in private American families.
Chicago, Rand McNally & company, 1922
(OCoLC)609313923
Document Type: Book
All Authors / Contributors: Xavier Raskin
OCLC Number: 1173099
Notes: Includes index.
Description: xiv, 700 pages ; 21 cm
Contents: General information --
Meat, fish, and vegetable sauces, and roux --
Soups --
Vegetables --
Rice, macaroni, spaghetti, noodles and ravioli --
Eggs and omelets --
Hors dœuvres --
Salads --
Cold entrées --
Timbales, mousses, forcemeats, quenelles, etc. --
Fish, lobsters, crabs, oysters, clams and mussels, terrapin and frogs' legs, salted fish, etc. --
Hot entrées --
Hot entrées and cheese dishes --
Steaks, fillets, and special beef dishes --
Roasted meats --
Mutton and lamb --
Veal --
Pork --
Poultry and game --
Batters --
Hot desserts --
Cold desserts --
Gelatine desserts and Bavarian creams and charlotte russe --
Ice creams, ices, and frozen desserts --
Pastry --
Cakes --
Cake frostings and fillings --
inexpensive cakes and ginger breads --
Cakes raised by yeast --
Fancy French cakes, meringue, and petits-fours --
Cookies --
Bread, rolls, muffins, biscuits, etc. --
Confections --
Fruits and fruit juices --
Fruit jellies, marmalades and jams --
Canning --
Preservation of vegetables with or without fermentation --
Pickles and relishes --
Miscellaneous.
Responsibility: by Xavier Raskin.

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