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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    No. Page| No. Page 360 Fillets of fat Pullets a la 378 Fricassée of Chickens a la Royale 159 Paysanne (Country Girl's 361 Cutlets of Chickens a VEpi- Fricassée) - ane gramme (Epigram_ of 379 Fricassée a la Chevaliére . Chicken Cutlets) » (260 (the Knight’s me s 362 -Fillets of fat Chicken, au Fricassée) F 170 Supréme . 161|380 Fricassee of Chickens a la 363 Fillets of fat Pullets sautés a St. Lambert (St. Lam- la Lucullus (Fried Lucul- bert’s Fricassée) : 172 lus’s way) . 161/381 Fricassée of Chickens a la Race. to the Fillets 162 Dauphine (the Dauphine’s 364 Scollops of Chicken, with Fricassée) 171 Truffles . 162|382 Marinade of Chickens Ala °° 365 Scollops of fat Pullets a la St. Florentin 171 Conti, with Truffles . 163/383 Friteau of Fat Chickens - 172 366 Scollops of Chicken, with 884 Fricassée of Chickens 4 la Essence of Cucumbers 163 Bardoux 172 Sauces to the Scollops 163/385 The Capilotade of Chickens 172 367 Blanquette of Chicken a la 386 Members of Chickens au . Turque . 164 Soleil or with Stewed 368 Sauté of Fillets of fat Pullets Pickle . 173 ala Turque (Turkish way) 164]387 Marinade of Chickens a la 369 Sauté of Fillets of fat Pullets, Orlie ‘ 1s fried au Supréme 165|388 Minced Chickens & la Polo- 370 Wings of fat Pullets a la noise (Polish minced Dauphine (the Dauphin’s Chickens) 173 way ) : , 165} 389 Blanquette of Chickens with 371 Boudins of Fillets of Chicken Green Peas . 174 a la Reine 165/390 Souffé of Chickens a la 372 Boudins of Chicken a la Ri- Créme 174 chelieu (Richelieu Pud- 391 Gratin of Fillets of ‘Chickens - dings of Chicken apne 165 with Velouté ; . 174 373 Boudins, Puddings ala Sefton 166 |392 Galantine of Fat Chickens 175 374 Quenelles of Chicken with 393 Boudins of Chickens a la clarified Consommé . 167 Ude (Ude’sChicken Pud- 375 Risollesof Fowls . 168 dings) ‘ <a 376 Croquettes of Chickens with 394 Grenade of Fillets of Chicken 176 Velouté ; 168} 395 Turbans of Fillets of Chickens 377 Fricassée of Chickens (au a la Sultane (Sultana’s naturel) . ‘ 168 Turbans of Chickens) a/v Cuarrer XI, TURKEYS. 396 Farm-yard Turkey ala Mont- 399 Boiled Turkey with Oyster morenci 179 Sauce 180 397 Turkey with Celery eee 179| 400 Haricot of Turkey Ginlee 180 398 Turkey a la Périgueux, with 401 Haricot of Turkey Pinions 180 with Truffles - » 179
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