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.

    536/558 (page 508)
    No. Fare, bills of, for every mouth in the year (jpage) 454 Fennel sauce 52 Flammish leek 517 Florentine fashion for rice ... 306 Floster 1028 Fillet of beef, larded 389 i la Napolitaine 390 k la Richelieu 391 i la Souhise 585 of fish fried in batter ... 243 of [fowl with asparagus peas 616 ■ of gurnet 248 of haddock 232 —— of mackerel 4 la maitre- d’hotel 252 Forcemeat of liver and ham for raised pies 188 of veal, quenelle 185 of whitings, quenelle ... 186 Fore-quarter of lamb, roast ... 430 Fowls, boded, a la cardinal ... G24 , boudins of, 4 la Lucullus 627 , capilotada of 651 , escalopes of, and cu- cumber 617 , fillets of, with asparagus peas 616 ■, grilled, with purde of mushrooms 623 , legs of, 4 la Wellington 619 , mayonaise of, 933 , quenelles of, a la su- ‘ of mutton 601, 602 ■ of partridges 4 la Thackeray 636 of salmon 4 ITndienne • 4 la Marechale • 4 la Ravigotte • 4 la Tartare Finger, or Naples biscuits Fish, croquets of pickled salad or mayonaise sandwiches , scollops of ■ pie 4 la Ste. Teresa pie 4 la Ste. Ursula Flemish gauffres salad Food, infants’ Forcemeat, economical, or God! veau • for preserving game 205 206 208 207 745 315 344 929 362 312 514 515 751 375 992c 190 189 preme , supreme of, h la royale , h la Romanic Fowl and ham, potted , wild French beans, 692 615 625 940 645, 646, 650 la maltre- of sole , , 241 d’hdtel 686 of sole, fried • • • 242 ■ , beans, with fine-herbs.., 687 of sole, 4 la Rouennaise 245 , beans preserved 958 of sole, 4 la Tartare • < ■ 244 French gauffres 752 of sole, mayonaise of • •• 935 salad ... 370 of trout • . a 214 timbale 732 of turbot 197 Fricassee chaudfroid 938 of whiting 4 la Horly • •• 261 Fricassee of chickens 4 la Have- Financifere ragout • •• 124 lock 620 sauce ••• ..t 24 of rabbit 637 Fine-herbs sauce • .* 74 Fried bread-crumbs ... 71. 296 Fried cod 4 la Dieppoise 4 la Portugaise fillets of fish in batter fillets of sole oysters ,., potatoes salmon roc soles ,.. Frittcre, ap])le , cintra ... , custard , German , orange... , p('ach ... 221 222 243 242 311 706 a 316 234 806 810 812 815 808 809