The Modern Cook

Charles Herman Senn

• Publisher: Vintage Cookery Books
• Year: 2018
• Print ISBN: 9781528702089
• eBook ISBN: 9781528784627
• Topic: Art
• Subtopic: Culinary Arts

"The Modern Cook" is an early cookery book written by the timeless master of cookery how-tos, Charles Herman Senn. It contains a plethora of fantastic and innovative recipes for making simple but delicious cuisine, as well as expert tips on how to be successful in the kitchen. Highly recommended for food lovers and those looking to expand their gastronomical repertoire. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: "Breakfast and Supper Dishes" (1898), "A book of Salads: The Art of Salad Dressing" (1922), and "British Red Cross Society Cookery Manual" (1915). Contents include: "Hot Sweets", "Cold Sweets", "Ices and How to Make Them", "Gateaux and Pastry", "Auxiliary Recipes", "Sweet Sauces, Hot and Cold", etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

Table of contents

• Cover
• Title
• Copyright
• The Vintage Cookery Books Series
• Preface
• Introduction
• Contents
• Common Stock and Stock Sauces
• Sauces in General
• Vegetable Purées for Garnishing Entrées, Removes, etc.
• Vegetables for Garnishing
• Essences, Gravies, and Prepared Savoury Butters for Finishing Sauces, etc.
• Ragoûts and Garnishes in General
• Broths, Consommés, etc.
• Soups for Invalids
• Light Soups and Panadas for Infants and Invalids
• Braises, Poêles, Mirepoix, etc.
• Quenelle Force-Meats in General
• Consommés and Clear Soups in General
• Vegetable Purée Soups
• Soups made with Rice or Pearl Barley
• Bisques and Shellfish Soups
• Fish Soups and Water Souchets in General
• Typical English Soups
• Purées of Poultry and Game
• National Soups
• Dressed Fish in General
• Fish Entrées
• Removes of Beef
• Braised and Roast Fillets of Beef
• Boiled and Stewed Briskets, Aitchbones, Rounds, and Ribs of Beef
• Removes of Veal
• Removes of Legs, Loins, and Necks of Mutton
• Removes of Lamb
• Calves’-Head and Ox-Cheeks, etc.
• Removes of Pork and Roast Sucking-Pig
• Braised and Baked Ham
• Removes of Venison, Red Deer, and Roebuck
• Removes of Turkey and Capon
• Removes and Entrées of Goose
• Meat Pies
• Meat Puddings
• Black Game and Grouse
• Raised Pies and Patties
• Vol-au-Vents and Tourtes
• Timbales of Macaroni
• Casseroles and Borders of Rice
• Ornamental Potato Borders
• Vegetable and Force-Meat Chartreuses
• Ornamental Croustades of Bread
• Turbans and Mazarines
• Entrées of Beef
• Entrées of Mutton
• Entrées of Veal
• Sweetbreads, etc.
• Entrées of Lamb
• Entrées of Pork
• Entrées of Venison
• Entrées of Poultry
• Chicken as Remove or Entrée
• Entrées of Pigeons and Ducks
• Entrées of Quails and Larks
• Entrées of Rabbit and Hare
• Pheasants
• Partridges
• Entrées of Woodcock, Snipe, and Ortolan
• Entrées of Wild Duck and Widgeon
• Roasts
• Vegetables and Salads
• Side-Dishes—Hors-d’œuvre and Savouries
• Eggs, Omelets, and Farinaceous Dishes
• Sandwiches
• Cold Raised Meat and Game Pies, etc.
• Pastes for Pies, Timbales, etc.
• Vol-au-Vent, Tourte, and Patty Cases
• Cakes in General
• Tarts and Fancy Pastries
• Fritters
• Ice Puddings and Fancy Sweets
• Rice Cakes and Timbales
• Soufflés in General
• Omelets and Pancakes
• Puddings in General
• Jellies and Fruit Dishes
• Creams and Charlottes
• Auxiliary Recipes
• Specimen Menus of Dinners for every Month throughout the Year
• Wine Cups, etc.
• Glossary
• Index