The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli. 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.

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    Dinner for 8 or 10 Persons. March. Ox-tail soup h. la jardinibre. Baked gurnets, piquante sauce. 2 Eemoves, Roast saddle of ^Yelsh mutton. Boiled capon with celery sauce. 3 Entries, Lobster patties. Fricandeau with peas (preserved). Fillets of pigeons a la de Luynes. Second Course. Russian salad. [2 iiloasis.] Teal. Apple tart. [2 Eemoves.] Cabinet pudding. 4 Entremets. Dressed Brussels sprouts. Pine-apple jellj*. Scolloped oysters. Meringues h la vanille.