This is a collection of recipes for all types soups and sauces including vegetable soups, broths, stock, purees, hot sauces, and cold sauces -- and so much more. - Summary by Larry Wilson
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Chapters
- Chapter 1
Preface
01:41 - Chapter 2
General Remarks on Stock
06:11 - Chapter 3
Stocks
05:35 - Chapter 4
Clear Soups
11:44 - Chapter 5
Thick Soups
12:20 - Chapter 6
Thickened Vegetable Soups Made with Stock
05:39 - Chapter 7
Vegetable Soups made without Stock
06:38 - Chapter 8
Soups thickened with a Liaison of Cream and Yolk of Egg
11:09 - Chapter 9
Vegetable Purées
12:13 - Chapter 10
Meat Purées, Bisques, Fish Soups
11:50 - Chapter 11
Broths
09:30 - Chapter 12
Broths and Soups for Invalids
10:10 - Chapter 13
Accessories
05:31 - Chapter 14
Hot Sauces for Fish
04:32 - Chapter 15
Hot Sauces for Roasts, Steaks, Cutlets, etc.
08:21 - Chapter 16
Hot Sauces for Fowls, Ducks, Rabbits, etc.
05:08 - Chapter 17
Hot Sauces for Game, etc.
04:37 - Chapter 18
Cold Sauces
05:36