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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    48 Diner be 12 Couverts. Septemhre. Le potage a la puree de grouses. Le souchct de saumon. Le pate' de poulets. [2 Jiclevd’s.'] Le roast beef. 4 Entrcfes. Les cotelettes de veau piquc'es a la Re'gcnce. Lcs pcrdrix braise'es aux choux, &c. Les quenelles de volaille a I’Estr.agon. Le civet de levraut a la Bordelaisc. Second Service. Le cbapon. [2 iidts.] Les grouses. 1 lielev^. Le souflle' au cafe'. 4 Entremets. Les artichauts a la Barigoule. Le vol-au-vent de reine-claudes. Le pain de prunes transparent. Les profitrollcs au cbocolat. Diner be 6 Couverts. Septemhre. Le potage a la bonne femme. Le.s filets de soles a la ravigote. 1 Eclev^. La selle de mouton r6tie. 2 Enti'des. Lc salmis de grouses. Lcs ris de veau aux dpinards. Second Service. Le libvre roti. La salade Italienne. 4 Entremets. Lcs tomates au gratin. La gclec de punch. Le flanc de poires au riz. La tarte de prunes.