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 12 Couverts. Seplembre. Le potage a la puree do grouses. Le souchet de saumon. Le pate de poulets. [2 &tes.] Le roast beef. 4 Entrees. Les cotelettes de veau piquees a la Regence. Les perdrix braisees aux choux, &c. Les quenelles de volaillea l’Estragon. Le civet de levraut a la Bordelaise. Second Service. Le chapon, [2 Rots.'] Les grouses 1 Releve'. Le souffle' au cafe. 4 Entremets. Les artiebauts a la Barigoule. Le vol-au-vent de reine-claudes. Le pain de prunes transparent. Les profltrolles au chocolat. DiNER de 6 Couverts. Septembra. Le potage a la bonne femme. Les filets de soles a la ravigote. 1 Releve'. La selle de mouton rotie. 2 Entrees. Le saimis de grouses. Les ris de veau aux epinarcs. Second Service. Le lievre rotl. La salade Italicnnc. 4 Entremets. Les tomates au gratin. La gelee de punch. Le llanc de poires au riz. La tarte de prunes.