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.

    504/554 (page 478)
    Dinner for 14 on 16 Persons. May, Green puree of asparagus soup. Consomme a la D’Esclignac. 2 Fishes. John Dory, Dutch sauce. Ked mullets Trith fine-herbs. 2 Removes. Calf’s head a la tortue. Spring chickens and tongue h la printaniere. 4 Entrees. Krdmeskys of sweetbread a la Eusse. Lamb cutlets a la Duchesse. Salmis of quails with truffles. Fillets of fowls a la Ke'gence. Second Course. Turkey poults. [2 Roasts.] Ducklings. 2 Removes. Iced pudding a la Nesselrode. Small rnmequins in cases. 0 Entremets. Aspic of plovers’ eggs. Asparagus. Strawberry jelly. Vanilla cream. Gooseberry tartlets. Nougat ofulmonds a la Chant ill)