Book contents
- Frontmatter
- ADVERTISEMENT
- PREFACE
- ADVICE TO COOKS
- ON COOKERY, AND ITS IMPUTED ILL EFECTS ON HEALTH
- THE ITALIAN CONFECTIONER
- CHAP. I SAUCES, BROTH, AND CONSOMMÉS
- CHAP. II POTAGES AND SOUPS
- CHAP. III REMOVES OF THE SOUPS AND FISH
- CHAP. IV FARCES, OR FORCED MEAT
- CHAP. V ENTRÉES OF BUTCHER'S MEAT
- CHAP. VI ENTRÉES OF MUTTON
- CHAP. VII ENTRÉES OF VEAL
- CHAP. VIII ENTRÉES OF FOWL
- CHAP. IX ENTRÉES OF FAT CHICKENS
- CHAP. X ENTRÉES OF PARTRIDGES, YOUNG AND OLD
- CHAP. XI RABBITS
- CHAP. XII HARES AND LEVERETS
- CHAP. XIII FRESH-WATER FISH
- CHAP. XIV SALT-WATER FISH
- OF EGGS IN GENERAL
- ENTREMETS OF VEGETABLES
- SWEET ENTREMETS
- INDEX
CHAP. XIII - FRESH-WATER FISH
Published online by Cambridge University Press: 05 November 2014
- Frontmatter
- ADVERTISEMENT
- PREFACE
- ADVICE TO COOKS
- ON COOKERY, AND ITS IMPUTED ILL EFECTS ON HEALTH
- THE ITALIAN CONFECTIONER
- CHAP. I SAUCES, BROTH, AND CONSOMMÉS
- CHAP. II POTAGES AND SOUPS
- CHAP. III REMOVES OF THE SOUPS AND FISH
- CHAP. IV FARCES, OR FORCED MEAT
- CHAP. V ENTRÉES OF BUTCHER'S MEAT
- CHAP. VI ENTRÉES OF MUTTON
- CHAP. VII ENTRÉES OF VEAL
- CHAP. VIII ENTRÉES OF FOWL
- CHAP. IX ENTRÉES OF FAT CHICKENS
- CHAP. X ENTRÉES OF PARTRIDGES, YOUNG AND OLD
- CHAP. XI RABBITS
- CHAP. XII HARES AND LEVERETS
- CHAP. XIII FRESH-WATER FISH
- CHAP. XIV SALT-WATER FISH
- OF EGGS IN GENERAL
- ENTREMETS OF VEGETABLES
- SWEET ENTREMETS
- INDEX
Summary

- Type
- Chapter
- Information
- The French Cook , pp. 291 - 310Publisher: Cambridge University PressPrint publication year: 2014First published in: 1827