Simpson's Cookery, improved and modernised, the complete modern cook, containing a very extensive and original collection of recipes in cookery ... / By Henderson William Brand.

  • Simpson, John (Cook)
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: Simpson's Cookery, improved and modernised, the complete modern cook, containing a very extensive and original collection of recipes in cookery ... / By Henderson William Brand. Source: Wellcome Collection.

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    SAUCES. Béchamel (sauce béchamel) 46 maigre (sauce béchamel maigre) in 46 Butter (sauce au beurre) 59 Champagne (sauce au vin de champagne) 57 Caper (sauce aux capres) 60 Carrots, purée of (purée de carrottes) 106 Celery, purée of (purée de céleri) 100 sauce (sauce au céleri) 10] Chambord for fish (chambord) 90 Chesnuts, ragott of (ragotit de marrons) 110 Chipolata (chipolata) 88 Chopped (sauce hachée) 69 Cream (sauce a livoire) 55 Cucumber, brown (sauce aux concombres) 77 white (sauce aux concombres) 62 Dutch (sauce Hollandaise) 58 Endive, purée of (purée de chicorée) 103 Financiere, white, royal (a la royale, ou, & la financiére) 86 ————_ brown (2 la financiére) 89 Flemish (sauce Flamande) 94 Game flavour (au fumet de gibier) 7 Gardener’s sauce (sauce a la jardiniér i 93 Geneva (sauce Génévoise) 82 Genoise (sauce Génoise) 83 German (sauce Allemande) 47 Gipsy (sauce a la Bohémienne) 71 Godard (sauce a la Godard) 91 Italian, white (sauce a l’Italienne) 49 brown (sauce a l’Italienne) 68 Ivory, or cream sauce (sauce a l’ivoire) 55 Livernoise (sauce a la Livernoise) note, 92 Lobster (sauce au homard) 84 Lyonnaise (sauce a la Lyonnaise) 74 Macaroni, with a demi glaze (macaroni & la demi glace) 97 Macedoine (sauce Macédoine) 92 Mariniere (sauce a la mariniére) 56
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