- 1Explanation of the Plate
- 2Advertisement
- 3The Minister of the Interior, Count of the Empire, to M. Appert, &c.
- 4§ I
- 5§ II
- 6§ III — Of Bottles and Vessels
- 7§ IV — Of Corks
- 8§ V — Of Corking
- 9§ VI
- 10Description of My Process, as Applied to the Various Articles Inten…
- 11§ VIII — Gravy
- 12§ IX — Broth, or Jelly
- 13§ X — Round of Beef, Fillet of Mutton, Fowls and Young Partridges
- 14§ XI — New-laid Eggs
- 15§ XII — Milk
- 16§ XIII — Cream
- 17§ XIV — Whey
- 18§ XV — Of Vegetables
- 19§ XVI — Green Peas. (Petits Pois Verts.)
- 20§ XVII — Asparagus. (Asperge.)
- 21§ XVIII — Windsor Beans. (Petites Fèves de Marais.)
- 22§ XIX — Peeled Windsor Beans. (Fèves de Marais Dérobées.)
- 23§ XX — French Beans. (Haricots Verts et Blancs.)
- 24§ XXI — Artichokes. (Artichauts.)
- 25§ XXII — Cauliflowers. (Choux-fleurs.)
- 26§ XXIII — Sorrel. (Oseille.)
- 27§ XXIV — Spinage, Succory, and Other Herbs. (Epinards et Chicorées.)
- 28§ XXV — A Soup Called Julienne
- 29§ XXVI — Vegetable Soup. (Coulis de Racines.)
- 30§ XXVII — Love-Apples. (Tomates, Ou Pommes d’Amour.)
- 31§ XXVIII — Herbs and Medicinal Plants. (Plantes Potagères et Médici…
- 32§ XXIX — The Juices of Herbs
- 33§ XXX — Fruits and Their Juices
- 34§ XXXI — White and Red Currants in Bunches. (Groseilles Rouges et B…
- 35§ XXXII — White and Red Currants, Stripped. (Groseilles Rouges et B…
- 36§ XXXIII — Cherries, Raspberries, Mulberries. (Cerises, Framboises,…
- 37§ XXXIV — Juice of Red Currants
- 38§ XXXV — Strawberries. (Fraises.)
- 39§ XXXVI — Apricots. (Abricots.)
- 40§ XXXVII — Peaches and Nectarines. (Pêches, Brugnons.)
- 41§ XXXVIII — Prunes From Green Gages, and Plumbs. (Prunes de Reine-C…
- 42§ XXXIX — Pears of Every Kind
- 43§ XL — Chesnuts, Truffles, and Mushrooms. (Marrons, Truffes, et Cha…
- 44§ XLI — The Juice of the Grape or Must
- 45Of the Mode of Making Use of the Substances Which Have Been Preserved
- 46§ XLIII — Jellies Made of Meat and Poultry
- 47§ XLIV — Milk and Cream
- 48§ XLV — Vegetables
- 49§ XLVI — French Beans. (Haricots.)
- 50§ XLVII — Peas, Beans, &c.
- 51§ XLVIII — Spinage and Succory
- 52§ XLIX — Vegetable Soups
- 53§ L — Tomates and Herbs
- 54§ LI — Preserved Fruits, Marmelades, &c.
- 55§ LII — Currant Jam
- 56§ LIII — Syrup of Currants
- 57§ LIV — Ices
- 58§ LV — Cordials. (Liqueurs.)
- 59§ LVI — Chesnuts, Truffles, Mushrooms
- 60§ LVII — Grape Juice, or Must
- 61§ LVIII — General Observations
- 62§ LIX — Practical Remarks
- 63Society for the Encouragement of National Industry
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