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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    311 XV Fowl au Consommé (Fowl boiled with broth) gene- rally termed, Au Gros Sel (with Coarse Salt) « 135 Fowl au Gros Sel (Fowl with Crumbs of Bread a la Maréchale pe 145 332 The Wings of Fowls a la St. Laurent (St. Laurent’s Fowl Wings ‘ 145 with Coarse Salt) . 136|333 Fillets of Fowls sautés au su- Fowl a la Villeroi ‘ 136 préme (Fried Fillets of Poélé : 136 Fowl) 146 Fowl a& la Montmorenci’ . |334 Scollops of Fowls with Cu- (Montmorency Fowls) 137 cumbers 146 Fowl a la Condé . 137/335 Scollops of Fowls with Es- Fowl a la Turque (Turkish sence of Cucumbers . 147 Fowls) 138|336 Scollops of Fowls with Poularde au Ris (Fowl. with Truffles, 148 Rice) ‘ , 138/337 Scollops of Fowl a la Conti, Fowl ala Dreux . 138 with Truffles 149 Fowl with Green Oysters 139)338 Scollops of Fowl with Purée Fowl with Olives « ‘139 of Green Peas 149 Fowl a la Créme (Creamed Fowl) Fowl ala Monglas (Monglas Fowl) oe Fowl a la Dubaril 141 Fowl a la Mirepoix, other- wise a la Cendre Fowl ala Cardinal (The Car- dinal’s Fowl) . ‘ Fowl a Campine, with raw Onions(Pullet with Onions)143 Fowl a la Tartare (Boiled Fowl) : Fowla la Chingara (Chingara Fowl , 143 Fowl with Tarragon Sauce 144 Fowl with Cauliflowers 144 Cutlets of Fillets of Fowl, 140 141 142 143 339 340 34] Fillets of Fowl ila Chingara 149 Blanquette of Fowl marbrée 150 Wings of Fowl a la Dauphin (the Dauphin’s Wings of Fowl 150 342 Boudin ala Reine (Queen’ s Pudding) 343 Croquettes of Fowl. with Velouté sauce . 344 Hachi, or minced Fowl a da ts a ale hashed 151 Fowl) « 162 345 Legs of Fowl en Caneton (Duckling-like) . 152 346 Legs of Fowl en Balotine 153 347 Legs of Fowl a Orlie 153 048 Legs of Fowl a la Dreux 153 Chickens 4 V’Ivoire (Ivory 354 Chickens with Italian Paste 157 White Chicken) - 155/355 Fat Pullets with Nouilles 157 Chickens & la Villeroi (Vil- 356 Chickensa la Tartare (Boiled leroy Chickens) . 155 Chickens) ' « 198 Chickens a la Montmorency 357 Fat Pullets 2 la Givry . 158 (Montmorency Chickens) 156|358 Chickens 4 la Barbarie with Chickens 4 la Condé (the Truffles (Barbary Chickens Condé’s Chickens) . 156 with Truffles) . Chickens 4 la Turque (Turk- 359 Chickens a la Cardinal (the ish Chickens) 156 Cardinal’s Chickens) 159
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