The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. 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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    ENGLISH. Turtle. Crimped Cod Broiled, Norvegienne Sauce. Chicken Saute aux Truffes. Fillets of Beef, Sauce Bearnaise. Larks. Walnut Cream Ice. Crofites of Chickens’ Livers. Puree of Celery. Fried Whiting, Stamford Sauce (Brown). Fillets of Pigeon aux Fine Herbs. Ham and Veal Pie. Partridges. Orange Jelly. Herring’s Roe aux Huitres aux Croutons. Consommd a la Julienne. Crimped Skate, Dutch Sauce. Rissolettes of Hare. Beefsteak a la Chateaubriand. Plovers. Jelly a la Madere. Croutes of Shrimps. II 2