32 results in A Guide to Modern Cookery
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CHAPTER XIII - SOUPS
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CHAPTER X - LEADING CULINARY OPERATIONS
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CHAPTER III - THE SMALL COMPOUND SAUCES
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CHAPTER VIII - THE VARIOUS GARNISHES FOR SOUPS
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CHAPTER IX - GARNISHING PREPARATIONS FOR RELEVÉS AND ENTRÉES
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CHAPTER VII - I. ELEMENTARY PREPARATIONS
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PREFACE
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MENUS DE DÉJEUNERS
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CHAPTER XVI - RELEVÉS AND ENTRÉES OF POULTRY AND GAME
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CHAPTER II - THE LEADING WARM SAUCES
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CHAPTER IV - COLD SAUCES AND COMPOUND BUTTERS
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CHAPTER XVIII - VEGETABLES AND FARINACEOUS PRODUCTS
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Frontmatter
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CHAPTER V - SAVOURY JELLIES OR ASPICS
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CHAPTER XXIII - FRUIT-STEWS AND JAMS
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PART I - FUNDAMENTAL ELEMENTS
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CHAPTER XXI - ICES AND SHERBETS
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CHAPTER XIV - FISH
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PART II - RECIPES AND MODES OF PROCEDURE
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