The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of a royal palace to that of the humble cottage, are to be constructed and furnished / By Monsieur A. Soyer.
- Alexis Benoît Soyer
- Date:
- 1852
Licence: Public Domain Mark
Credit: The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of a royal palace to that of the humble cottage, are to be constructed and furnished / By Monsieur A. Soyer. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
49/850
![XXXIX MY TABLE AT HOME. Plain joints. Soups. Eisli . Fresh-water fish . Simple hors-d’oeuvres .Removes simplified Sauces Economical made dishes PAGE 637- 649 652—656 656—660 660—662 . 663 664—672 673—675 676—687 Economical made dishes from poultry .... Game .... Meat pies and puddings Second Course . Jellies pf liqueiu-s or spirits . Bohemian jelly cream . PAGE 688—691 692—695 696 698—701 . 702 703—710 MISCELLANEOUS. Dedication to H. R. H. the Duke of Cambridge List of distinguished Personages who have patronized the work Preface Preface to the Fourth Edition Description of the composition of this work Soyer’s new mode of carving Directions for carving. How*? carve a haunch of venison Saddleback of venison Carving of poultry Soyer’s Tendon Separator Directions for larding Meat and poultrv Fish ... ; Vegetables and fruit .’ How everything should be in cookin°- Braised roast turkey, capon, or fowl Ajviateue Receipts—Ris deVeau auxPistaches a la Dr. Roots . Potage froid, ou Salade a la Dr Roots Roast Swan a la Norwich Cock a Leekie a la Wemyss Bouquet de Gibier, or Sporting ni v vii ix xi xiv xv xviii xix xx xxi xxv xx vi xxvii ib. xxviii xxx ib. ib. xxxi ib. xxxii Olive Branch between France and England . xxxiii Number of stewpans and other utensils required . . . YYY1y Service pagodatique ^-1-- 606 601 61 lable ol the wealthy and bill of pare for ten persons ei'r^Ucl^us*aiL a Sampayo Bdl of fare for the same . Dialogue culinaire Description of the kitchen of the Reform Club, and plan . . 0J Refeience to the plan . . () ] Kitchen °f the Reform Club 615—61 My kitchen at home . 030 ()'■ The bachelor’s kitchen and cot- tage kitchen . Dinner party at home . 03 cS ; • • '637-u Monster bill of fare.' ' ' 7! Pagodatique entrde dish . [ 71 Celestial and terrestrial cream of Croat Bntain 71 General table of contents ] ’ Madame Soyer’s biography lat the cud c Criticisms of the press J *he book.](https://iiif.wellcomecollection.org/image/b21529929_0049.jp2/full/800%2C/0/default.jpg)
