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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    FRENCH. Purbe de Coq de Bruyere. Filets de Maquereaux, Puree de Fenouil. Creme d’Homard, Sauce a la Creme. Cotelettes de Mouton en Concombre. Pate de Gibier. Pouding de Sussex aux Mures. Choux au Parmesan. Consomme a la Royale. Harengs Grilles, Sauce Moutarde. Croquettes de Volaille. Oie Rotie. Jambon, Salade de Legumes. Baba a la Rhum. Foie de Volaille en Croutes. Consomme a la Tortue. Sole a la Normande. Cotelettes de Veau en Papillote. Hanche de Mouton Gallois. Perdrix Roties. Compote de Figues Vertes a la Creme. Beignets aux Huitres.