The royal cookery book (le livre de cuisine) : comprising domestic and high-class cookery / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; ... drawings ... by E. Ronjat.
- Jules Gouffé
- Date:
- 1868
Licence: Public Domain Mark
Credit: The royal cookery book (le livre de cuisine) : comprising domestic and high-class cookery / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; ... drawings ... by E. Ronjat. Source: Wellcome Collection.
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![CONTENTS >Cx PART THE FIRST HOUSEHOLD COOKERY ÇHAPTER PAGE PRELIMINARY OBSERVATIONS 3 I. POT-ATJ-EEU, OR BEEF BROTH 31 II. SOUPS III. CrARNISIIES, LIAISONS OR THICKENINGS, SAUCES IN GENERAL USE . . 53 IV. ROASTING, BROILING, ERYING, BREADING .... 81 V. HORS-D’ŒUVRE IN GENERAL USE 87 VI. BEEF VII. VEAL VIII. MUTTON IX. POULTRY 35 X. PORK XI. GAME . ■ loo XII. POTTINGS AND PIES ...... ]63 XIII. FISH . 171 XIV. VEGETABLES . 191 XV. EGGS .](https://iiif.wellcomecollection.org/image/b28125708_0027.jp2/full/800%2C/0/default.jpg)
