The French chef in private American families; a book of recipes

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100 1 ⊔ ‡aRaskin, Xavier.
245 1 4 ‡aThe French chef in private American families; ‡ba book of recipes, ‡cby Xavier Raskin.
260 ⊔ ⊔ ‡aChicago, ‡bRand McNally & company, ‡c1922.
300 ⊔ ⊔ ‡axiv, 700 p. ‡c21 cm.
505 0 ⊔ ‡aGeneral information -- Meat, fish, and vegetable sauces, and roux -- Soups -- Vegetables -- Rice, macaroni, spaghetti, noodles and ravioli -- Eggs and omelets -- Hors dœuvres -- Salads -- Cold entrées -- Timbales, mousses, forcemeats, quenelles, etc. -- Fish, lobsters, crabs, oysters, clams and mussels, terrapin and frogs' legs, salted fish, etc. -- Hot entrées -- Hot entrées and cheese dishes -- Steaks, fillets, and special beef dishes -- Roasted meats -- Mutton and lamb -- Veal -- Pork -- Poultry and game -- Batters -- Hot desserts -- Cold desserts -- Gelatine desserts and Bavarian creams and charlotte russe -- Ice creams, ices, and frozen desserts -- Pastry -- Cakes -- Cake frostings and fillings - inexpensive cakes and ginger breads -- Cakes raised by yeast -- Fancy French cakes, meringue, and petits-fours -- Cookies -- Bread, rolls, muffins, biscuits, etc. -- Confections -- Fruits and fruit juices -- Fruit jellies, marmalades and jams -- Canning -- Preservation of vegetables with or without fermentation -- Pickles and relishes -- Miscellaneous.
538 ⊔ ⊔ ‡aMode of access: Internet.
650 ⊔ 0 ‡aCooking, French.
655 ⊔ 7 ‡aCookbooks ‡2fast ‡0(OCoLC)fst01752725
655 ⊔ 7 ‡aCookbooks. ‡2lcgft
776 0 8 ‡iOnline version: ‡aRaskin, Xavier. ‡tFrench chef in private American families. ‡dChicago, Rand McNally & company, 1922 ‡w(OCoLC)609313923
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