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By Auguste Escoffier

If the artwork of Cookery in all its branches weren't under-
going a technique of evolution, and if its canons can be once
and for ever fastened, as are these of definite medical operations
and mathematical approaches, the current paintings might have no
raison d'etre; inasmuch as there exist already numerous excellent
culinary text-books within the English language. yet everything
is so volatile in those instances of growth at any rate, and social
customs and strategies of lifestyles regulate so quickly, few years
now suffice to alter thoroughly the face of usages which at
their inception bade reasonable to survive the age — so enthusiastically
were they welcomed through the public.

In regard to the traditions of the festal board, it's but
twenty years in the past because the ancestral English customs started to
make manner prior to the more recent equipment, and we needs to glance to the
great impetus given to vacationing by way of steam traction and naviga-
tion, that allows you to account for the sluggish yet unquestionable
revolution.

In the wake of the call for got here the availability. Palatial hotels
were equipped, luxurious eating places have been opened, either one of which
offered their buyers luxuries undreamt of theretofore in such
establishments.

Modern society shriveled the behavior of engaging of light
suppers in those areas, after the theatres of the Metropolis
had closed; and the well-to-do started to flock to them on
Sundays, with the intention to supply their servants the necessary weekly
rest. And, for the reason that eating places enable of watching and of being
observed, for the reason that they're eminently tailored to the showing of
magnificent clothes, it was once no longer lengthy sooner than they entered into
the lifetime of Fortune's favourites.

But those new-fangled behavior needed to be met by way of novel methods
of Cookery — ^better tailored to the actual atmosphere in
which they have been to be practised. The admirable productions
popularised by means of the previous Masters of the Culinary paintings of the pre-

vi PREFACE

ceding Century didn't develop into the sunshine and extra frivolous
atmosphere of eating places ; have been, in reality, ill-suited to the brisk
waiters, and their clients who in basic terms had eyes for one another.

The pompous splendour of these bygone dinners, served in
the majestic dining-halls of Manors and Palaces, by means of liveried
footmen, was once half and parcel of the etiquette of Courts and
lordly mansions.

It is eminently suited for country dinners, that are in sooth
veritable ceremonies, owning their ritual, traditions, and —
one may well even say — their excessive clergymen ; however it is an insignificant hin-
drance to the trendy, swift carrier. The advanced and
sometimes heavy menus will be unwelcome to the hyper-
critical appetites so universal these days; for this reason the necessity of a
radical switch not just within the culinary arrangements themselves,
but within the preparations of the menus, and the service.

Circumstances ordained that I could be one of many movers
in this revolution, and i may still deal with the kitchens of
two institutions that have performed such a lot to deliver it about.
I for this reason enterprise to consider e-book containing a record
of the entire alterations that have come into being in kitchen paintings —
changes whereof i'm in an excellent half author^may have some
chance of a superb reception by the hands of the general public, i.e.

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Extra resources for A guide to modern cookery

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At this point add the seasoning and a crushed clove of garlic, cover the saucepan, and place in a moderate oven, where it may cook At the end of this time the sauce for one and one-half hours. should be passed through a sieve or tammy, and it should boil while being stirred. Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin. pur^e of tomatoes is also used in cookery; it Remarks. is prepared in precisely the same fashion, except that the flour is omitted and only one pint of white stock is added.

The contents of this first stock-pot should include half of the vegetables mentioned, and the consomm6 thus obtained, after having been strained and cooled, will take the place of the water in the recipe, in accordance with the directions I have given above. The Uses of White Consomme White consomme used in the preparation of clarified consommes, in which case it undergoes a process of clarifying, the It also serves as the directions for which will be given later. It must be limpid. fowls, poached &c.

It is brilliant, clear, and perhaps more sightly thus, but the addition of a certain quantity of butter (four oz. per quart) makes it perfectly mellow, and admirably completes its — fragrance. 51— PROVEN9ALE SAUCE Peel, remove the seeds, press and concass twelve medium tomatoes. Heat in a sautd-pan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt add a crushed garlic clove, a pinch of powdered sugar, one teaspoonful of chopped parsley, and allow to melt gently for half an hour.

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