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.

    505/554 (page 479)
    OJnkr de 14 A 16 Couverts. Mai. L.e potage a la puree d’asperges. Le consomme’ a la D’Esclignac. 2 Poissons. Le St. Pierre a la Hollandaise. Lea rougets en caisses aux fines herbes, 2 Releves. La tete de veau a la tortue. Les petits poulets et langue a la printaniere. 4 Entrees. Les Kromeskys de ris de veau a la Russe. Les cotelettes d’agneau a la Duchesse. Le salmis de cailles aux truffes. Les filets de volaille a la Regence. Second Service. Les dindonneaux. [2 Rots.'] Les canetons. 2 Releves. Le pudding glace a la Nesselrode. Les Detits ramequins en caisses 6 Entremets. L'aspic garni d’oeufs de pluviers. Les asperges a la sauce. La gelec de fraises. La creme a la vanille. Les tartelettes de groseilles a maquereaux. Le nougat a la Chantilly.