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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    No. No. Cherries, drioJ 887 Clarify, stocks and brotlis 6 Cheny rings 1012 , sp-up 842 —- sauce 95 Clear giblet soup 141 — tartlets 799 mock-turtle soup... 140 water 1033 tarragon sauce ... 80 water ice 926 Cochineal, how to c.vtract the Chestnuts, compote of ... 902 colour from 1090 glace's 889 Cockles scolloped 287 pudding 826 Cock-tail 1016 , puree of 115 Cocky-lecky 159 soup ISO Cod, crimped, 0}'ster sauce 220 Cherreuil sauce 29 fried ii la I’ortugaise 222 Chicken and bacon, boiled 473 grilled i la Colbert 223 and hum pie 495 stuffed, b.akcd ... 219 and rice 476 h la Crfimo 225 and tongue 479 a la Dibppoise 221 ■ and tongue a la JIace'- ii rindieune • « • 226 doine 479 a la religieuse ... t • • 224 • broth 976 head baked ... ... 228 Chickens a la belle vue... 929 Coffee, how to make 1089 a rinkermann ... 621 bon-bons ... ... » • « 1010 h la Jlilanaise 478 cream • « « 861 a la Ilomaine ... 477 , 625 cream ice • * • 1050 a la Tartare 622 souffle • « « 818 cutlets a la Dauphine 618 Co! 1 brown sauce • • • 30 fricassee of, h la Iharelock 620 Cold cream • • » 1087 panada... 977 entrees, or chicken. lob- s.alad, or mayonaise 929 ster, and fish salads or may- Chiflbnade soup 135 onaises • * • 929 Chilblains, cure for 1079 marinade pickle ,,, • * t 299 Chine of pork 448 Colds, cooling jiossct for • •• 992P Ching-cliing 1029 in the head, cure for • •• 1075 Chipolata ragout 123 Cold-water paste for raised pics 950 Chips, Reform 103 Col lops, beef • •• 536 Chocolate bon-bons 1009 , scolloped • •• 286 cream 862 , Scotch * • • 563 cream ice 1051 Colouring, brown ,,, ... • •» 76 glace ... 776 Comiiibgne c.ake • • • 739 Chops, lamb 576 Compote of Apples •.. 892 , mutton 551 apricots 896 • , pork 546 cherries •. • 898 • , venison 460 chestnuts t. • 902 Christmas ]>ic 728 fruits for desserts •. • 892 Cinnamon biscuits 908 creengages • .* 897 Cintra fritters 810 oranf^es • •• 894 Civet oflcverct 647 peaches 895 Claret gianito 1038 j>oars 893 Clarify, how to, isinglass 843 nine-apple ... 89'J