The French cook; a system of fashionable, and economical cookery adapted to the use of English families / [Louis Eustache Ude].

  • Ude, Louis Eustache
Date:
1829
Catalogue details

Licence: Public Domain Mark

Credit: The French cook; a system of fashionable, and economical cookery adapted to the use of English families / [Louis Eustache Ude]. Source: Wellcome Collection.

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    51 52 54 58 59 66 67 Lyonaise (Onions Stewed Brown, and Lyonaise) Bretonne . Purée of White Beans (White Beans Mashed) .and Brown Mushroom Stew) Purée* of Green Peas new and dry (Stewed Peas) Purée of Chesnuts Purée of Asparagus. (Aspa- ragus Stewed) . Nouilles The Macédoine (Macedonian Sauce) : : Sauce for Sturgeon Red Sauce Cardinal : Lobster Sauce . Sauce a la Lucullus (the Sauce of Lucullus) Common Rémoulade, and Green Rémoulade . Mayonnaise . Egg Sauce : Verd d’Epinards (or Green Extract of Spinach) . Verd de Persil (Green of Par ‘sley) . Sauce 4 la Pompadour (Pom- padour Sauce) La Dusselle (the Dussel) Les Poiutes d’Asperges sal paragus-tops) Les Petits Pointes d’ Asperge: (Little Asparagus-tops) . L’Haricot brun (Brown Haricot Sauce) é L’Haricot vierge (White Haricot Sauce) Hollandoise verte (or Green Dutch Sauce) Dutch Sauce . White Sauce (or French ‘Melted butter) 3 32 74 75 76 77 78 12 80 81 82 83 85 86 91 92 93 94 95 96 97 98 99 100 101 102 103 Page Melted Butter (English manner) Ragout a la Financiére (Fi- nancier’s Ragout) . 33 La Godard ‘ . 34 La Chambord ‘ 34 Salmi Sauce a l’Espagnole (Spanish Sauce for Hashes) 35 rel (Soup of Health, or Plain Soup) & e 105 Butter of Crawfish *« od Butter of Anchovies . 35 Glaze . . ee Sauce Robert 36 La Livernaise (Livernoise Sauce) ° . 36 Hochepot 37 La Polonoise (Polish Saud) 37 Cucumbers for Blanquettes (or White Fricassees) 37 Essence of Cucumbers 38 Green Peas in White Sauce 38 Green Peas a l’Espagnole (Peas in Spanish Sauce) 39 Les Pois au Lard (or Peas and Bacon) 39 La Sauce au pauvre Homme (Poor Man’s Sauce) 39 Love-Apple Sauce 39 Sauce a la Bigarade (Bitter Orange Sauce) 40 La Sauce au Ceéleri (Ce- lery Sauce) 40 The Pascaline ‘ 40 Sauce a l’Aurore (Aurora sive) 41 The Toulouse 41 La Wasterfisch (Sauce f for Perch) 4], Oyster Sauce 41 Caper Sauce for Fish 42 L’Italienne with Truffles (Ita- lian Sauce with Truffles) 42 La Manselle ‘ 42 Sauce & la Maréchale (the Marshal’s Sauce) 43 Observations relative to the Sauces 43 Potage consommé of Fowl (Fowl Soup) - 45
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