Margaret Brown's French Cookery Book

A practical domestic cookery manual presenting a broad assortment of recipes ranging from simple everyday fare to elaborate French-influenced preparations. It covers soups, sauces, meats and poultry (including detailed boning and stuffing methods), fish and shellfish, terrapin, vegetables, breads, cakes, puddings, jellies, and frozen desserts, as well as suggested menus for multi-course meals. Directions provide step-by-step procedures, ingredient amounts, cooking times and presentation tips, with numbered receipts and technical notes on pastry, glazing, molding, and accompaniments to guide household cooks preparing both informal and formal entertainments.