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. Puree of Woodpigeon. Fillets of Sole, Downton Sauce. Tartinettes of Chicken, Stamford Sauce. Braised Fillet of Beef. Larks. Chocolate Cream Ice. Croutons of Ham. Mock Turtle Soup. Smelt, Anchovy Sauce. Curry of Rabbit. Mutton Cutlets en Papillote. Pheasant aux Cressons. Apple Cream Ice. Chicken’s Liver Saute. Puree of Hare. Fillets of Sole au Gratin. Croquets of Pheasant. Neck of Venison. Woodcocks. Baba. Marrow aux Fine Herbs.