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.

    518/554 (page 492)
    Dinner for 14 Persons. December. Brunoise [2 Soups.'] Puree of grouse 2 Fishes. Baked pike, with piquanfe sauce Whitings a la maitre-d’hotel. 2 Removes. Capon a la Pe'rigueux. Boasted ham, Madeira sauce. 4 Entrees. Cutlets of partridges a la Marechale. Escalopes of fat livers with fine-herbs. Boudins of fowl a la Lucullus. Sweetbreads larded, with endives. Second Course. Pheasants. [2 Roasts.~\ Widgeon. 2 Removes. Flemish gauffres. Yol-au-vent of fruit, with iced cream 6 Ei.-, evicts. Potatoe a la Duchesse. Timbale of nouilles a la vanille. Brussels sprouts au gratia. Calf’s jelly with grapes. Bavarian raspberry cream. Florentines with greengage jam.