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 14 or 16 Persons. ilTa^. Green purc'e o£ asparafcus soup. Consommd a la D’Esclignac. 2 Fishes. John Dory, Dutch sauce. Bed mullets with line-herba. 2 Removes, Calf’s head h la tortue. Spring chickens and tongue k la printanibre. 4 Entries, Kromeskys of sweetbread h la Russe. Lamb cutlets a la Duchesse. Salmis of quails with truffles. Fillets of fowls a la Ke'gence. Second Course. Turkey poults. [2 ifoasts.] Ducklings. 2 Removes. Iced pudding k la Nesselrode. Small ramequins in cases. G Entremets. Aspic of plovers’ eggs. Vanilla cream. Asparagus. Gooseberry tartlets. Strawberry jelly. Nougat of almonds k la Chantilly.