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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    DJner de 16 a 20 Couverts. Fi'vrier, Le potagc a la fausse tortue. Le potage a la Carlton House. 2 Poissons. Lc turbot a la sauce liomard. Les filets de soles a la Rouennaise. 2 Releves. Le jambon glace aux epinards. Les chapons truffles a la Perigueux. 6 Entrees. La chartreuse de perdreaux. La croustade de quenelles a la Lucullus. Les cotelettes de mouton pique'es en chevrcuil. Le salmis de becassines a la bonne-bouchc. La fricassee de poulets aux champignons. Le supreme de faisan, puree de marror.s. Second Service. Le lievre | 2 Rots.'] Les macreusea. 2 Releves. I.es petits biscuits glaces a la vanillc. Le souffle de farine de riz. 6 Entremets. I.es brocolis au Parmesan. La creme au chocolat. L’aspic garni d’une salade Les poires a la Condc. Italienne. La gclee d’oranges Les Genoiscs glacees au noyeau.