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 Persons. Decemlsr. Brunoise. [2 iSoiy^s.] Purde of grouse. 2 Fishes. Baked pike, with piquante sauce. Whitings a la maitre-d’hotel. 2 Removes. Capon a la Perigueux. Roasted ham, Madeira sauce. 4 Entries. Cutlets of partridges a la Mare'chale. Escalopes of fat livers with fine-herbs. Boudins of fowl a la Lucullus. Sweetbreads larded, with endives. Second Course. Pheasants. [2 .Roasts.] Widgeon. 2 Removes. Flemish gauffres. Vol-au-vent of fruit, with iced cream. G Entremets. Potatoes a la Duchessc. Timbale of nouilles h la vanille. Brussels sprouts au gratin. Calf’s jelly with grapes. Bavarian raspberry cream. Florentines with greengage jam.