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 18 Persons. Novtrnhti-. Puree of carrots b, la Cressy. Consomme of pheasant with quenelles. 2 Fishes. Crimpt cod, oyster sauce. Turbot a la cardinal. 2 Removes. Fillet of veal a la jardinifcre. Braized ham with spinach. 6 Entries. Border of rice a la Eeine. Salmis of ^onse a la Richelieu. Pate'-chaud h. la financiere. Fillets of hare larded, poivrade Mutton cutlets a la Kusse. sauce. Siqjrcme of fowls b la Victoria. Secoxd Course. Larks. [2 i?oasts.] Wild ducks. 2 Removes. Iced Love’s cartridges. Kouglauffe with almond whip. G Entremets. Braized celer}', brown s.auce. Neapolitan cake. Mayonaise of lobster. lUaraschino jelly. Brown bread pudding. Supremo of fruits.