What people are saying - Write a review
We haven't found any reviews in the usual places.
List of Illustrations
Organization of the Cold Section in the Kitchen
Selection and Preparation of Raw Material
anchovies arranged artichoke asparagus asparagus tips aspic bacon baked beef boiled eggs bones bread breast buffet buffet pieces butter canapes capon caviar celery chaudfroid sauce cheese chicken chives chopped cocktail cold buffet color cooked cool court bouillon cover crab cream cubes cucumbers culinary d'oeuvre decorated diced dough egg white egg yolks filets filled fish flavor foie gras French dressing fresh fruit galantine garde manger garnish gelatin glass glazed green peppers Ice Carving inch jelly knife layer lemon juice lettuce liquid liver lobster marinade mayonnaise meat medallions mixed mold mousse mushrooms napkin onions ox tongue oysters parsley pate pickled pimiento pineapple placed platter pork Preparation radish recipe refrigerator removed ripe olive roast romaine salt Serve with French shape shell shrimp skin smoked salmon strips stuffed tablespoons tail thick thin slices toast tomato truffles vegetables vinaigrette vinegar Waldorf salad Worcestershire sauce