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II. Sauces 11 III. White Sauces 23 IV. Brown Sauces 33 V. Cold Sauces 42 VI. Soups 51 VII. Fish Entrées 61 VIII. Various Ways of Serving Oysters 71 IX. Various Culinary Matters 79 X. Entrées 86 XI. Entrées of Mutton Cutlets or Chops 98 XII. On the Manner of Preparing Croquettes, Cutlets, Kromeskies, Rissoles, and Cigarettes 107 XIII. Patties 116 XIV. Entrées 125 XV. Entrées—continued 134 XVI. Entrées—continued 143 XVII. Cold Entrées, or Chaudfroids 153 XVIII. Cold Entrées 162 XIX. Galantines, Ballotines, etc. 172 XX. How to “Fillet.”—Cold Game Pies 181 XXI. Garnishes 191 XXII. Various Ways of Serving Vegetables 199 XXIII. Jellies 208 XXIV. Jellies—continued 217 XXV. Cold Sweets.—Creams 226 XXVI.

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