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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    DtNER DE 6 A 8 CoDVERTS. Avril. Le potage a la bisque d’ecrcvisses. La truite de la Spaie, sauce au persil. 2 Relevc's. Les poulets bouillis, sauce aux huitres. La langue glace'e a la jardiniere. 2 Entrees. Les cotelettes d’agneau aux pointes d’asperges. Les boudins de lapereau a la reinc. Second Service. La salade de homard. [2 Rots.'] L’oisillon. Les beignets d’orange. La gelee au Madere. Entremets. Le pudding de tapioca. Les pommes de terre a la Lyonnaise. DIner de 6 A 8 Couverts. Avril. Le potage printanier. La barbue a la sauce homard. 1 Releve. La piece de boeuf braise'e a la Napolitaine. 2 Entrees. Le fricot de poulet, sauce poivrade. Les cotelettes de mouton a la Soubiso. Second Service. La pintado rotie. 4 Entremets. Les e'pinards a la creme. Les quartiers de citrons A m gelee Lea tartelettcs au fromage a Les petits D’Artois a l’abricot U crenio.