: A guide to modern cookery by Escoffier A Auguste - Cooking French

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PART I FUNDAMENTAL ELEMENTS

PART II RECIPES AND MODES OF PROCEDURE

GLOSSARY

PART I

FUNDAMENTAL ELEMENTS OF COOKING

FONDS DE CUISINE

Before undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again and again, and is wearisome in the extreme, a text-book on cooking that did not include it would be not only incomplete, but in many cases incomprehensible.

Notwithstanding the fact that it is the usual procedure, in culinary matters, to insist upon the importance of the part played by stock, I feel compelled to refer to it at the outset of this work, and to lay even further stress upon what has already been written on the subject.

Indeed, stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and, in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle. Unfortunately, no theories, no formulae, and no recipes, however well written, can take the place of practical experience in the acquisition of a full knowledge concerning this part of the work--the most important, the most essential, and certainly the most difficult part.

The principal kinds of fonds de cuisine are:--

To these kinds of stock, which, in short, represent the buttresses of the culinary edifice, must now be added the following preparations, which are, in a measure, the auxiliaries of the above:--

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