Ornemental confectionery

Chapter I. Moulding and casting figures in gum paste
Chapter II. Lace piping and chocolate medallions
Chapter III. Figure and art piping
Chapter IV. Boiling sugar
Chapter V. Caramel nougat
Chapter VI. Spun-sugar decoration
Chapter VII. Pulled-sugar work
Chapter VIII. Pulled-sugar articles and built meringues

Sweets and entremets

Chapter IX. Marrons glacés and caramel fruits
Chapter X. Fondants, creams, crystallized fruits, etc
Chapter XI. Jellies
Chapter XII. Chartreuses of fruits
Chapter XIII. Charlottes and moulded creams
Chapter XIV. Compote of fruit and supper dishes
Chapter XV. Entremets

Ices

Chapter XVI. The preparation of ices
Chapter XVII. Soufflés, mousses, etc
Chapter XVIII. Water ices and sorbets
Chapter XIX. Moulded ices and puddings
Chapter XX. Hors d’oeuvres
Chapter XXI. Préparation of soups
Chapter XXII. Vegetable soups
Chapter XXIII. Fish soups
Chapter XXIV. Sauces
Chapter XXV. Cooking and serving fish
Chapter XXVI. Shell fish
Chapter XXVII. Fish entrées
Chapter XXVIII. Sweetbread and other entrées
Chapter XXIX. Foie gras and other entrées
Chapter XXX. Entrées of poultry, game, etc
Chapter XXXI. Meat entrées
Chapter XXXII. Poultry, meat, and game pies, etc
Chapter XXXIII. Joints