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:
1862
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.

    47/566 (page 19)
    ounces of fresh butter ; and having nibbed this through a hair sieve, proceed to incorporate it into some well- made Bechamel sauce, Iso. lb, or some melted butter : just before using this sauce, add a very little tarragon vinegar and anchovy. No. 58.—SOUBISE SAUCE. Peel and slice thin eight large onions ; and put them into a stewpan with two ounces of butter, nutmeg, pepper, and salt; place the lid on, and set this to stew very slowly over a slack fire, until the onions are nearly dissolved: they must not be allowed to acquire any colour. Next, add four ounces of flour, two fresh-boiled mealy potatoes, and a pint of milk, or good stock (in the latter case half-a-pint of cream must be added) ; stir over the fire for a quarter of an hour, and then rub through a tammy or hair sieve ; keep hot in a covered stewpan until used according to directions. No. 59.—NEAPOLITAN SAUCE. Put the following ingredients into a small stewpan, viz.,—a grated stick of horse-radish, four shalots, a bay- leaf and thyme, three cloves, a bit of mace, twenty peppercorns, one ounce of lean ham shaved thin, a glass of port wine, ditto of Harvey, four ounces of red- currant jelly, a little stock, and half a pint of brown sauce; boil these together for a quarter of an hour, add a bit of glaze, strain into a small stew-pan, and serve the sauce according to directions. No. CO.—BOURGU1GNOTTE SAUCE. Put into a small stewpan twenty-four fried button onions, twelve mushrooms, twelve small truffles ; add a glass of red wine and half a pint of brown sauce ; boil together for five minutes, and serve according to direc- tions.