
The Soup and Sauce Book - Free Audiobook
Author(s): Elizabeth Douglas,
Language: English
1 / 18Preface
00:00
00:0018 Chapter(s)
- 1. Preface
- 2. General Remarks on Stock
- 3. Stocks
- 4. Clear Soups
- 5. Thick Soups
- 6. Thickened Vegetable Soups Made with Stock
- 7. Vegetable Soups made without Stock
- 8. Soups thickened with a Liaison of Cream and Yolk of Egg
- 9. Vegetable Purées
- 10. Meat Purées, Bisques, Fish Soups
- 11. Broths
- 12. Broths and Soups for Invalids
- 13. Accessories
- 14. Hot Sauces for Fish
- 15. Hot Sauces for Roasts, Steaks, Cutlets, etc.
- 16. Hot Sauces for Fowls, Ducks, Rabbits, etc.
- 17. Hot Sauces for Game, etc.
- 18. Cold Sauces
About
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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