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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    XXH _ ARTICHOKES, fc, Bec. Bec. * No. . : : 4 648 Cardons 4 l’Espagnole (with Spanish Sauce) 302 681 682 683 684 685. 686 687 688 689 690 691 692 693 694 695 696 697 698 699 700 701 702 703 704 705 706 707 708 709 710 711 649 Cardons 4 |’Essence with Marrow 303 650 Cardons with Wclouté ante 304 651 Cardons with White Sauce 304 652 Spinach in Consommé +» 304 653 Spinach with Cream , 305 654 Spinach French Fashion « 305 655 Croustades of Spinach . 306 656 Endive with Veal Gravy | . 306 657 Endive with Velouté 307 658 Endive a la ee (French way) : 307 659 Cauliflowers with White Sauce F . 307 660 Cauliflower with Velonté 308 661 Cauliflower with Parmesan Cheese 308 662 Cauliflower with Spanish Sauce 308 663 Salsifis with Velouté 309 664 Salsifis with Spanish Sauce 309 665 Fried Salsifis 309 666 Salsifis in Salad or Aspic 310: 667 Artichokes au Naturel (Dressed plain) . 310 668 Another method . Be ae 669 Artichokes 4 |’Estouffade 341 670 Artichokes ila Barigoule 312 671 Artichokes & Ja Provengale (Provence way) ‘ 312 672 Fried Artichokes . B12 673 Artichokes a l’Italienne (with Italian Sauce) 313 674 Artichoke Bottoms . 313 675 Blanc for Vegetables and ‘Cardons in general 313 676 Artichoke Bottoms en Ca- napés .. 314 677 French Beans ike Roulette Sauce . 314 678 French Beans 4 la Lyonaise 314 679 French Beans A la Frangaise (French manner) : 680 French Beans ala Proven- gale (Provence way) 315 713 714 715 716 SALSIFIS} Page White Beans a la Maitre 4 d’ Hotel (Steward’s way) 315 White Beans a la Lyonaise 316 Purée of White Beans 316 The same as the last, Brown 316 Windsor Beans a la Bouletie 371 Windsor Beans a la Poulette, ~ 4 another method 317 ST. Beans and Bacon Asparagus with White Sauce, } called en Batonets 318 Asparagus Peas . 318 Cucumbers stuffed 319 Cucumbers 4 la Poulette 320 Cucumbers, Cardon fashion 820 Sea Kale—Brocoli 321 Potatoes 4 la Maitred’Hoétel , (with Steward’s Sauce) 321 Fried Potatoes 32] Potatoe Purée 7 322 Potatoé Croquettes or Bee Potatoe Casserole , 322 Potatoe Soufflé 323 Potdtoe Cakes ‘ 323 Biscuits of Potatoes and Po- tatoe Flour , 324 Peas, French fashion 325 Stewed Green Peas with Bacon 326 Peas, plain boiled 327 Green Peas 4 la Paysanne (Peasant’s sh Peasi in general Turnips with Sauce Blanche (with White Sauce) . 328 Turnips glazed, Pear fashion 328 The White Purée of Turnips 328 The Brown-Purée of Turnips 828 Carrots a l’Orleans 329 Purée of Carrots 32¢ Seufflé of Carrots 328 Celery a |’Espagnole (with Spanish Sauce) 330 Celery with White Sauce 330 Purée of Celery . 330 Truffles, with Champagne 331 way) . ‘ . ddl
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