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.

    531/558 (page 503)
    Boiled stiu'geon a la cai'dinal... No. 215 Broad smicc No. 70 ■ , sturgeon ii la royalo ... 217 Breast of mutton grilled * . . 594 , trout, plain , trout a I’Aui-ore 210 of veal h la Cbipolata k • « 410 213 —— of veal ii la I’rirrtarrifere 409 , trout, with Genoese sauce 212 Bretby sandwiches ... 360 , turbot, plain 191 Bretorme sauce ... ... • • • 56 , turkey 4G7 Brill • • • 198 turkey a la Yorkshire ... 4G8 Brioche-paste • . . 737 Bombe, iced 1054 Broad bearrs a la Creme 688 Bon-bons 1004 Broths and stocks, licw to chocolate 1009 ciariiy 6 coffee ... 1010 Broths and stocks, second. ECO- Bones, devilled 531 norrry of • . a 14 , gi'illed 530 Broth, chicken a . « 976 Bonnes-bouches '6ul , invigorating ... ... 781 Bonne femme soup IGl , trritcilagirrous 980 Border of rice a la Koine 521 , trnitton , pectoral 155, 974 Bottle, to, apricots 874 • « • 979 , cherries 873 , restorative ... 982 ', cunants ... 870 , Scotch ... 156 , damsons 878 Brown and Poison soulllc pud- , gooseberries 869 ding • • • 992a , gi-eengages 876 Browit broad biscuits ... . . 770 , Orleans plums 877 bread ice , , , 1044 , peaches 875 bread pudding ... • • • 822 , pine-apples 879 butter sauce t • 54 , raspberries ... 871 c.ipcr sauce • • 25 , strawberries 872 colouring • • • 76 Boudins of fowl a la Lucullus C27 Cravy ... ... 3 of grouse h la Stanley ... G28 ilatelote sauce • • • 86 of phciisant h la Kichelieu G26 oyster sauce ... 44 Bouillabaisse or Broven^al soup 178 sauce • • • 12 Bourguignotte sauce 60 thickening for sauces • •• 9 Braized celery with brown sauce GG6 Brfinoise soup k k 134 lillct of beef ii la Milton 392 Brus.sels biscuits or rusks k ■ 749 roll of beef a la Bearnaise 386 .s])routs t 4 4 707 leg of mutton 412 Butter for frying k . k 288 ox-cheek 395 Bubble-and-squeak ,,, k k k 532 loin of veal 405 Burns or scald-s, cure for kkk 1076 neck of veal 399 Burnt almonds ... 1004 Brandy-smash 1015 pistachio pralines... 4 4 k 1005 Brawn sauce, cobl 30 Butter, anchovy • 4k 128 Bread-and-butter pastry ... 793 , epicurean 130 Bread-crumbs ... ,,, ... 295 f ioljstcr kkk 129 , fried ... 71-296 , maiti'C d'liotol • k • 127 Bread panada ... ... ... 184 , melted, or butter sauce 15, 39 pudding, plain 8.'!1 , salsifis fried in ... • 4k C69 ——, pulled crisp 332 sauce, brown ... • « « 54