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. 774 775 776 777 778 779 780 781 782 783 794 795 796 vat 798 799 807 808 809 810 811 816 817 818 819 820 821 822 823 Page| No. Tage Orange Jelly » . 359 | 784 Apricot Cheese ° . 366 Lemon Jelly : + 360| 785 Strawberry Cheese » 367 Mosaic Jelly . : 360/786 Raspberry Cheese . - 367 Pine-Apple Jelly . . 362| 787 Pine-Apple Cheese + see Cherry Jelly . : 362/788 Peach Cheese : oeroe Jelly and Miroton of Peaches 789 Orange Flower Cheese . 368 ala Ude (Ude’s way) . 362/790 Vanilla Cheese . ° 368 Calf’s Foot Jelly . 363|791 Marasquino Cheese , . 368 Madeira Wine Jelly - 364}792 Chocolate Cheese » 368 Marbled Jellies ‘ - 365| 793 Coffee Cheese ‘ - 369 Macedoine of Fruit 2 365 CuarpTerR XXIV. SWEET ENTREMETS. Pate Brisée ° 370|800 Timballe for Macaroni . 376 Cold Pie en Timballe . 372|801 Paste for Tourtes and Tarts 376 To make Cold or Hot Pies, 802 Puff-Paste . - 377 either of Fowl or Game, 803 Tourte a la Frangipane (Fran- either Dressed or in ‘Tim- gipan Tart) . balles F . 373|804 Tourte des Confitures, Peach, Consommé for the Inside of Plum, Apple, Apricot, or the Cold Pie ; 374 otherwise ° . ae Paste for Hot Raised Pies 374/805 Apple Custard ° 379 Hot Water Paste - 375|806 Peach Custard . . 380 CuarTeR XXV. SWEET ENTREMETS—PASTRY FOR ENTREES. Vol au Vent ° - 9381)812 Ramequins ala Sefton (Welsh Vol au Vent for Sultane 381 Rabbits Lord Sefton’s Petits Patés of all Sorts -. 381 way) Z 383 Small Timballes for all Sorts 813 Common Ramequins, or of Entrées or for Darioles Welsh Rabbits. . 383 with Cream of every Flavour 382] 814 Cheesecakes “ 383 Dariole 4 la Cream (Cream 815 French Cheesecakes . 384 Custard) . » 382 CuarTer XXVI. SWEET ENTREMETS—PASTRY FOR ENTREMETS. Polish Cakes ° « 385/824 Petits Paniers, garnished with Puits d’Amour garnished Jam . . 387 with Jam ; . 385)825 Little Plats decorated . 388 Petites Bouchées garnished 386] 826 Little Cockades garnished 388 Lozenges garnished . (386/827 Apricot Cakes trellised . 388 Feuillantines Pralinés (with 828 Brioche Paste . 389 Almonds) . . 386);829 Compiegn Cake , - 391 Gateaux a la Manon (Manon 830 Baba ; 39] Cakes) ‘ - 386] 831 Briochesau Fromage(Cheese Croques en Bouche . 387 Brioches) ¢ ot Soe Feuillantines garnished , 387] 832 Nougat ° . 392
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