High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1906
Catalogue details

Licence: In copyright

Credit: High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke. 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.

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    TAGS Filets de Bceuf h la Pompa- dour 96 Filets de Bceuf & la Regence 97 Filets de Bceuf a la Russe. 98 Filets de Faisan Farcis aux Epinards ... 99 Filets de Lievre a la Montpensier . . • .101 Filets de Lievre a la St. Stephens 102 Filets de Yeau a la Talley- rand 104 Fricandeau de Veau 104 Fricassee de Poulet 105 Game Pie 106 Galantine of Fowl . 108 Gibelotte de Lapin . 109 Grenadins de Veau 109 Grilled Steak a la Maitre d’Hotel 110 Jugged Hare .... 110 Forcemeat Balls 111 Kromeskis k la Russe . 112 Mauviettes en Caisse a la Lucullus 112 Mauviettes a la Cliipolata. 113 Mayonnaise aux Huttres . 114 Mayonnaise de Volaille . 115 Minced Veal . 115 Mousses de Faisan 116 Noisette de Mouton 117 Noisettes de Pre Sale' ii la Souvaroff 118 Noix de Bceuf a la Chipo- lata 118 Ox Palates h la Financiere 119 Compote de Pigeons . .120 Pigeons de Bordeaux a la Bourgeoise . . . .121 Pigeons a la Duchesse. . 122 Pigeons a la Financiere . 122 Pigeons h la Mazarin . . 123 Poulet Frit a la Villeroi . 124 Poulet a la Princesso . . 125 Cailles a la Lucullus . . 126 Cailles Poelees k l’Anglaiso 127 Quenelles of Yeal . . .128 Ris de Yeau & l’ltalienne . 129 TAGB Ris de Veau a la Supreme. 130 Rognons a l’Epicurienne . 131 Rognons aux Croutes . .132 Croquettes k la Victoria . 132 Souffle de Perdrix . . . 133 Souffle de Volaille . . • 133 Salmi of Cold Wild Duck. 134 Stewed Steak a la Russe . 135 Supreme de Faisan a la Beaufort 135 Timbales a la Moelle de Bceuf 136 Timbales de Volaille (No. 1) 137 Timbales de Volaille (No. 2) 137 Tendrous de Veau a la Tartare 138 Tendrons de Veau a la Villeroi 138 Tete de Veau en Tortuo . 139 Vol-au-Vent a la Toulouse 139 Filling for Oyster Patties. 140 SAUCES. Espagnole 141 Supreme Sauce (or Veloute') 142 Bechamel Sauce . . . 142 Sauce Allemando . . .143 Be'arnaise Sauce . . .144 Bordelaise Sauce . . .144 Bombay Sauce (No. 1) . 145 Bombay Sauce for Ham or Roast Hare (No. 2) . . 145 Bread Sauce . . . .146 Sauce Aigrc-Douce . . 146 Sauce a l’Ambassadrice . 147 Sauce a la Cardinal . .147 Sauce Chaudfroid Blanche 148 Sauce Chaudfroid Blonde . 148 Sauce Chaudfroid Verte . 149 Celery Sauce .... 149 Sauce Cumberland . . . 150 Sauce Demi-glace . . . 151 Financiere Sauce . . .151 German Sauce .... 152 Sauce Hollandaise (No. 1). 152 Sauce Hollandaise (No. 2) 153 Horse-radish Sauce. . . 153 Sauce Italienne. . . .153