The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ... comprising domestic and high-class cookery, illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat.

Jules Gouffé

Date:: 1883

Credit: The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ... comprising domestic and high-class cookery, illustrated with sixteen large plates printed in colours, and one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat. 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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I liavc constantly kept in view tlic leading princi- ple of this work (a principle which, I trust, may, even on that score alone, give it a value of its own)—namely, to give in these Domestic Recipes the most exact quan- tities. Nothing has been explained or taught in ordi- dinary Cookery, if one treats only of approximate (piantiiics, or proceeds by arbitrary data of weight, measure, or of length of time to be devoted to each operation. I have not written down a single one of my ele- mentary directions without having continually my eye on the clock, and my hand on the scales. I must at once add, that one is not required, in practice, to refer constantly to such punctilious admeasurement, as soon as one has become a i^erfect practitioner ; but, when it is a question of laying down rules for ]iersons without any prior knowledge, I maintain that one cannot be too careful : it is the only way to put an end to those approximations and doubts which still beset the steps of the inexperienced, even in the simplest operations, and which account for so many peo])le eating indifferent meals at home, and comidaining, with reason, of the little progress made hitherto in Domestic Cookery. In the Second Part, I have represented High-Class Cookery, with all its developments and improvements. I think I have omitted nothing. I have, however, avoided with the greatest care all such pompous or bizarre nomenclature, all such silly charlatanisme of unknown dishes, which go to till up so many books, and only represent, in a word, show dishes of which a

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