Contents Include: Hors D" Oeuvres Soup, or Potages, Clear, Thick, Purees and Maigre Fish or Poissons, Different modes of Dressing Fish, Shell Fish and Fish Entrees Entrees, Of Beef, Veal, Mutton, Lamb, Pork, Poultry and Game Removes or Releves, Of Beef, Veal, Mutton, Lamb, Pork, Poultry and Game Roasts or Rots Vegetables or Legumes and Salads Eggs and Omelettes Entremets, Cakes and Pastry, Compotes of Fruit, Creams, Fritters, Jellies, Puddings and Souffles Savoury Entremets of Cheese, Fish, Vegetables, Various Ices, Glaces and Sorbets Sauces and Garnishes