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 8 A 10 Couverts. Mars. Lc potage de queue de bceuf a la jardiniere. Les grondins au four, sauce piquante. 2 Releves. La selle de mouton gallois rotie. Le chapen bouilli, puree de celeris. 3 Entrees. Les petits pates de homard. Le fricandeau aux petits pois. Les filets de pigeons a la de Luynes. Second Service. La salade rusee. [2 .Rots.] Les sarcelles. La tarte de pommes. [2 Releves.'] .Le pudding de cabinet t Entremel*. Les choux de Bruxelles sautes. La gelee d’ananas. Le* huitre3 au gratin. Les meringues a la vanille.