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

  • Ude, Louis Eustache
Date:
1841
Catalogue details

Licence: Public Domain Mark

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

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    XVlll CONTENTS. No. Page ; No. Page 415 Soufflé de Gibier . - 198 | 421 Boudins de Perdreaux . 201 416 Purée de Gibier . . 198 | 422 Quenelles de Perdreaux a 417 Salmi de Perdreaux - 199 la Sefton « 201 418 Perdreaux dla Monglas 200 | 423 Perdreaux Rouges (Dishes 419 Perdreaux en Surprise . 200 of red-legyed Partrilges, 420 Quenelles de Perdreaux au Fumet - 201 or Bartavelles) - 202 424 Salmi de Faisan a 1’Espa- nole . 203 Croquettes of Pheasants 204 Hachi of Pheasant 4 la Po- lonaise - 204 Soufflé of Pheasant - 205 Cutlet of Pheasant with Fumet Scollops of Fillets of Pheae sant with Truffles ° 430 Compote of Quails, brown 431 Compote of Quails, white 432 Quails with Peas 433 Quails au Gratin 434 Quails a la Bourguignotte 208 435 Quails ala Crapaudine . 208 436 Salmi de Bécasses (Hashed Woodcocks) Salmi de Bécasses 4 VEs- pagnole : Croustade of Purée Woodcocks . ° Salmi de Bécasses 4 la Lu- cullus ° Z Plovers, with pee gnotte Sauce Capilotade of Plovers Compote de Pigeons (Pi- geons stewed Brown) eat Compote de Pigeons a la Paysanne : 444 Pigeons 4 la Crapaudine (Broiled Pigeons) . 212 445 Pigeons au Soleil (in sun- shine) 446 Cotelettes de Pigeons a Ala d’Armagnac. “au 447 Cételettes de Pigeons a4 la Maréchale . - 214 425 426 427 428 209 429 205 206 206 - 207 of 207, - 208 437 438 439 440 44] 442 443 LARKS, &c. 448 Pigeons a laToulouse . 215 449 Pigeons a la Financiére (Pigeons Stewed) . 215 450 Pigeons a VTAspic clair (Pigeons with Aspic Sauce) . 215 Pigeons cooked in ‘all man- ner of ways . 215 Pigeon Pie : - 216 Canard au Navet (Duck with Turnips) - Canard aux Pois (Duck with small Green Peas) 217 Canard a la Purée de Pois BE Fs Ae » 218 cies & ‘la Bigarade (Ducklings with bitter Orange Juice) . - 218 Salmi de Canard Sauvage (Wild Duck Hashed) Members of Ducks with the Purée of Lentils ~ 219 Canard aux Olives (Duck with Olives) . Capilotade de Canard (of Duck) . Canard a la Choux- Croute (Duck with Sour-Crout) Membres de Canard a la Choux-Croute Frangaise (Members of Duck with French Sour-Crout) . 463 Mauviettes (or atid au gratin . ‘ 464 Mauviettes en Caisses (Larks in Cases) . 221 465 Patés de Mauviettes (Hot raised Lark Pies) 466 Mauviettes en Croustade 451 . 216 219 . 219 - 220 . 222 222
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