This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Fig 141.
Fig. 143.
Fig 143.
It is impossible to perform any kitchen work without the use of large and small sieves. Sieves and colanders are indispensable either for straining purees, forcemeats, gravies and broths, for draining purposes or when required to be laid aside for further use.
 
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