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.

    27/590
    764 Souffié of Chocolate . 370 765 Soufflé or Cake of Tapioca 371 766 Omelette Soufflé . » 371 767 Pancakes, French fashion 372 768 Pancakes, English manner 372 769 Strawberry Jelly - oft 770 Raspberry Jelly . « 375 771 Red Currant Jelly . 375 772 Cwrant Jelly with Rasp- berries BRS 104) 773 White Currant Jelly o ot6 774 Orange Jelly . « 376 775 Lemon Jelly = . off 776 Mosaic Jelly : BYR 707 777 Pine-Apple Jelly . 378 778 Cherry Jelly : 379 779 Jelly en Miroton de Péclics ai la Ude . taro 780 Calf’s Foot Jelly - 380 781 Madeira Wine Jelly «O84 - 382 782 Marbled Jellies . AAV 783 Macédoine of Fruit . 382 784 Créme Bavaraise a l Abri- cot (Apricot Cheese) . 333 Créme Bavaraise aux Fraises 334 Créme Bavaraise aux Fram- boises (Raspberry Cheese) 384 Bavaraise d’Ananas (Pine- Apple Cheese) . - 384 Bavataise de Péches or Cheese) . Bavaraise ilaFleur @Orange (Orange-Flower Cheese) 385 Bavaraise a la Vanille (Va- nilla Cheese) . « 385 Bavaraise au Marasquino (Marasquino Cheese) . 335 Bavaraise au Chocolat (Chocolate Cheese) « 385 793 Bavaraise au Café (Coffee Cheese) a e 386 785 736 787 788 794 Pate Brisée . 794aP até Froid = 795 Paté Froid en Timballe (Cold Pie in a Mould) . 389 796 To make Cold or Hot Pies, of Fowl or Game, either ’ Dressed orinTimballes 391 _797 Consommé for the inside of the Cold Pie . . ood 798 Paste for Hot Raised Pies 394 799 Hot Water Paste « O00 - 387 - 388 800 Timballe for Macaroni. . 395 801 Paste for Tourtes and Tarts 396 802 Puff-Paste ‘ a ete 803 Tourte 4 la Franchipan (Franchipan Tart) - 398 804 Tourte desConfitures,Peach, Plum, Apple, Apricot, or otherwise 2 « 099 867 Vol-au-Vent : 2 401 £08 Vol-au-Vent for Sultane . 401 £09 Petits Patés of all Sorts . 401 810 Small Timballes for all Sorts of Entrées, or for Darioles with Cream of every flavour . « 402 805 Apple Custard . « 399 806 Peach Custard . « 399 811] Dariole a la Créme - 403 4035 Welsh Rabits . . 403 - 404 (French Cheesecakes) , 404 b
    digitised image 1
    digitised image 2
    digitised image 3