The Royal Cookery Book (Le livre de cuisine)

Jules Gouffé (1807 – 1877) was a renowned French chef and pâtissier whose impact on French gastronomy is still felt today.

His classic is organized as follows:

Preface

Part I. Household Cookery
Preliminary Observations
Chapter I. Pot-au-Feu, or Beef Broth
Chapter II. Soups
Chapter III. Garnishes, Liaisons or Thickenings, Sauces in General Use
Chapter IV. Roasting, Broiling, Prying, Breading
Chapter V. Hors-d’Œuvre in General Use
Chapter VI. Beef
Chapter VII. Veal
Chapter VIII. Mutton
Chapter IX. Poultry
Chapter X. Pork
Chapter XI. Game
Chapter XII. Pottings and Pies
Chapter XIII. Fish
Chapter XIV. Vegetables
Chapter XV. Eggs
Chapter XVI. Pastes
Chapter XVII. Sweets
Chapter XVIII. Pastry
Chapter XIX. Dessert
Conclusion of the First Part

Part II. High-Class Cookery
Preliminary Observations
Chapter I. Soups
Chapter II. Sauces
Chapter III. Garnishes and Forcemeats
Chapter IV. Hot Hors d’Œuvre
Chapter V. Beef
Chapter VI. Veal
Chapter VII. Mutton
Chapter VIII. Pork
Chapter IX. Lamb
Chapter X. Poultry
Chapter XI. Game
Chapter XII. Fish and Shell-Fish
Chapter XIII. Entrées of Pastry
Chapter XIV. Entremets, or Second Course Dishes
Chapter XV. Cold Dishes
Chapter XVI. Hot and Cold Sweet Entremets
Chapter XVII. Dessert