Description and condition:

Blue cloth hardback, 8vo, 765 pp., index.

Good copy with lightly marked covers and slight sunning along spine, old tape marks to EPs, else with nice clean pages. Lacks dustcover.

Contents:

Escoffier's classic with an introduction by Eugne Herbodeau. Fundamental elements: fonds de cuisine; the leading warm sauces; the small compound sauces; cold sauces and compound butters; savoury jellies or aspics; the court-bouillons and the marinades; elementary preparations; the various garnishes for soups; garnishing preparations of relevs and entres; leading culinary operations. Recipes and modes of procedure: hors-d'euvres; eggs; sups; fish; relevs and entres of butcher's meat; of poultry and game; roasts and salads; vegetables and farinaceous products; savouries; entremets (sweets); ices and sherbets; drinks and refreshments; fruit-stews and jams. Glossary. Menus