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. Becemher. 2 Soups. Macaroni a la royale. Tendons of veal a la jardinibre. 2 Fishes, Torbay soles in matelote Normande. Grilled turbot, brown caper sauce. 2 Ecmoves. Mutton pie b, ITrlandaise. Hoast pheasants larded a la financibre. 4 Entrees. Supreme of fowls a I’ecarlate. Salmis of wild fowl b la Provenfale. Fillets of beef saute's b I’Espagnole. Eissolettes of game b ITtalicnne. Second Course. Woodcocks. [2 .Coasts.] Larks. Vanilla souffle. 2 Ecmoves. Iced biscuits, with mar.aschino. G Entremets, Scakale with bc'chamel sauce. Apples b la Portugaise. Italian salad in an aspic border. Ginger pudding. Orange jelly in quarters. Nougat of almonds b la Chantilly.