repertoire de la cuisine,repertoire,cuisine,gringoire,saulni

	Index as shown on the Répertoire , slightly improved with direct links .
	The descriptions of the recipes in English may not always be as accurate in precision as they could be in French because of their probably technical complexities .
A	Fundamental Elements of Cookery
This section includes all the fundamental and pricipal preparations .
B	Garnishes and Sauces
In this chapter are classified all garnishes for meat or fish , as well as butters and sauces .
C	Hors d'Oeuvre
The variety and dressing of hors d'oeuvre depends on the skill and taste of the chef , or cook .
D	Potage & Soups
Classidied in the following order : the clear soups , special consommes for suppers , cream or veloutes soup and the foreign soups .
E	Eggs
In alphabetical order are : Scrambled eggs , Cocotte , Hard-boiled , Cold , or soft-boiled , or poached , Omelettes , Sur le plat , and Plovers' eggs ,
F	Fish
Fish is classed in kind and alphabetical order . Soles and Salmon have the largest number of garnishes . Snails and Frogs are here .
G	Entrées of Offal or Variety Meats , Poultry and Games
This section includes all meat supplies such as head , hearts , livers , kidneys .
H	Relevés and Entrées of Butchers'Meat
In this section are cladssified all Meats , the Miscellaneous ,, Game and Poultry .
I	Salads
This section is divided into Simple Salads , Compound Salads ans Américan Salads .
J	Vegetables and Farinaceous Products
The Vegetables are classified in alphabetical order , also the pastes and their cooking process , and a summary of purees .
K	Sweets
This section includes the Auxiliary composition , the different sweets , fruits and Ices .
L	Savouries
The variety of Savouries is unlimited and entirely to the taste of customer or guest .