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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    DIner de 14 CouvERTS. Decenibre. 2 Fotages. A la Brunoise. A la puree de grouses 2 Poissons, Le brocliet fare! au four, sauce piquante. Lcs merlans grille's a, la maitre-d’liotel. 2 Relcvi's, Le chapon truffe' a la Perigueux. Le jambon a la broebe, sauce aladfere. 4 Entrees. Lcs cdtelettes de perdreaux a la Jlarc'cliale. Lcs escalopes de foies gras aux lines herbes, Lcs boudins de volaillc a la Lucullus. Les ris de veau piques a la cbicorde. Second Service. Lcs faisaus. [2 i?dls.] Lcs macrcuses. 2 Pclov(fs. Les gauffres a la Flamande. Le vol-au-vcnt de fruit h. la creme glacde. G Entremets, Lcs pommes de terre ii la Duclicssc. Lcs choux de Bruxelles au gralin. T.a creme Bavaroise a la framboise. La timbale do nouillcs ii la vanillc. La gelde de pieds de veau aux raisins. Les Florentines a la rcine-claudc.