The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli.

  • Charles Elmé Francatelli
Date:
1880
Catalogue details

Licence: Public Domain Mark

Credit: The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    DIner de 12 a 14 Couverts. Fevrier. Le potage a la Mulligatawney. Le consomme aux pates d’ltalie 2 Poissons. Le cabillaud recrepi, sauce aux huitres. Les filets de grondins a la cardinal. 2 Releve's. La selle de mouton rotie. Les poulets et langue a la Macedoine. 4 Entrees. Les cotelettee de ris de veau a la Viileoi. Le salmis de becasses a la chasseur. Res filets de lapereux piques a la Toulouse Les boudins de faisan a la Richelieu. Second Service. Les coqs noirs. [2 Rots.'] Les perdreaux. 2 Releve's. Le pudding au gingembre. Les beignets de pommes G Entremets. Les choux de mer a la sauce Les canapes a la Prince de Galles. La creme au cafe. Les abricots au nz. La compote de marrons en vermicelle. savarin au marasquin.