The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of every size, from the kitchen of a royal palace to that of the humble cottage, are to be constructed and furnished / by Monsieur A. Soyer.
- Soyer, Alexis, 1809-1858.
- Date:
- 1847
Licence: Public Domain Mark
Credit: The gastronomic regenerator : a simplified and entirely new system of cookery with nearly two thousand practical receipts suited to the income of all classes. Illustrated with numerous engravings and correct and minute plans how kitchens of every size, from the kitchen of a royal palace to that of the humble cottage, are to be constructed and furnished / by Monsieur A. Soyer. Source: Wellcome Collection.
Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
798/846 (page 4)
![CabiUaud h hi Creme (grntinej Provenyule Juive - Hollandaise Salt Fish Salt Cod a la Maitre d'H6tel Salt Fish a la Bourgmestre Red Mullets a I'ltalienne a la Veiiitienne - Ravigote PAQE - 121 ib. - ib. 122 - ib. lb. - ib. 123 - ib. ib. Fillets of Mullets a la Montesquieu - 124 a I'ltalienne - ib. Veiiitienne - ib. sauce Ravigote - ib. a la Mazarine - lb. Whitings, to fry them - - 125 Whiting au gratin - - - ib. Whitings broiled - - - ib. a la Mattre d'H6tel - ib. Fillets of Whitings fried - - 126 a la Hollandaise - ib. a I'ltalienne - ib. Whiting a I'Huile (oil) - - ib. Mackerel - . - ib. a la Maitre d'H6tel - 12T Fillets of Mackerel a la Dumas - ib. Mackerel au beurre noir (black butter) ib. Fillets of Mackerel a la Venitienne 128 Dublin Bay Haddock a la bonne Femme ib. Dublin Bay Haddock, baked - 129 Common Haddock, plain - . ib. Haddock a la Maitre d'H6tel . ib. Walter Scott - - 130 Fillets of Haddock a la St. Paul . ib. Hollandaise - ib. Gurnets and Pipers - - ib. Roast Gurnet - - - - 131 Fillets of Gurnets en matelote - ib. a la Maitre d'Hdtel ib. a I'ltalienne - ib. Herrings broiled, sauce Digon - 132 plain boiled - - - ib. Boiled Herrings a la Creme - ib. Skate plain boiled - - - ib. au beurre noir (black butter) 133- a la Maitre d'H6tel - - ib. Smelts, to fry them - - ib. a la Juive ... J34 Boulangere - - ib. Atelettes d'Eperlans a la Menagere - ib. Buisson d'Eperlans (smelts) - ib. Flounders, water souchet . - 135 a la Greenwich - ib. plain fried . . ib. broiled - - ib. Plaice . - . - ib. Whitebait - . - 136 Sturgeon - . . - ib. k la Chanceliere - ib. Crabs Muscles Oysters PAGE - 138 ib. - 139 Shell Fish. Lobsters 137 Fresh-water Fish. ib. - ib. 141 - ib. ib. - ib. ib. - 142 Pike roasted a la Chambord Pike en matelote - a la Hollandaise - Small Pike a la Meuniere Pike with caper sauce a la Maitre d'Hotel - a I'Egyptienne Fillets of Pike a la Maitre d'Hotel ib. en matelote - . Jb. a la Meuniere - 143 Carpe en matelote ... j],^ a la G^noise - . Stewed Carp a la Marquise . - 144 Carp with caper sauce - . ib. Carp fried .... Tench en matelote . . ib. a la Bey rout - - - 145 Poulette - . ib. sauce aux Moules (muscles) . ib. fried or broiled - . ib. Perch a la Hollandaise . . 148 Maitre d'H6tel . ib. Small Perches en water souchet . ib. frits au beurre (fried in butter) ib. Trout plain boiled - - - 147 Trout a la Maitre d'H6tel . ib. Genoise . . . ib. Baked Trout - . - ib. Trout a la Beyrout - - ' . ib. Fillets of Trout a la Mazarine . 148 Eels fried . - . . ib. a la Tartare . - - ib. Spitchcocked Eels - - - ib. Stewed Eels - - - ib. Eels en matelote ... 149 Lampreys - - - - ib. Crawfish . . . - ib. hobs-d'ceuvres, or dishes to be banded round the table. Petits Vol-au-Vents a la Moiille de Boeuf (beef marrow) - - 151 aulaitance deMaquereau (mac- kerel) - - - 152 au foie de Raie (skate liver) ib. aux Huitres (oysters) . - ib. de Homard (lobster) - 153 Petites Bouchees a la Moelle de Boeuf ib. au laitance de Maquereau - ib. au foie de Raie - - ib. aux Huitres - - .154 de Homard - - . ib. a la Reine - - - ib. puree de Volaille (of fowl) ib. deGibier (of game) - - 155](https://iiif.wellcomecollection.org/image/b21471691_0800.jp2/full/800%2C/0/default.jpg)