New guide for the hotel, bar, restaurant, butler, and chef : being a handbook for the management of hotel and American bars, and the manufacture of the principal new and fashionable drinks hotel & restaurant cookery, as now practised, with the newest entrees and dishes / the first part ... by Bacchus ; the second part ... by Cordon Bleu.

  • Bacchus.
Date:
[1885]
Catalogue details

Licence: Public Domain Mark

Credit: New guide for the hotel, bar, restaurant, butler, and chef : being a handbook for the management of hotel and American bars, and the manufacture of the principal new and fashionable drinks hotel & restaurant cookery, as now practised, with the newest entrees and dishes / the first part ... by Bacchus ; the second part ... by Cordon Bleu. Source: Wellcome Collection.

    500/504 (page 496)
    Compotes. Compotes ... ... 424 Compote of Apples ... 425 Compote d' Orange ... 425 Curious Foods. Barn Rat ... ... 456 Frogs ... ... 452 Frogs au Blanc ... 452 Frogs, au Gratin ... 454 Frogs, en Pain ... ... 454 Frogs in Brown Sauce ... 453 Frogs, Live, to Dress ... 453 Goat's Flesh ... ... 450 Goat's or Kid's Flesh, Fry of 451 Goat's Flesh, Ragout of ... 450 Goat or Kid, Roast Leg of 451 Hedgehog Pie ... 456 Horseflesh ... ... 448 Horseflesh, Cutlet of a la Soudan 449 Horseflesh, Fillet of Huitres de terre Au Blanc Locusts ... Mice and Crablets Roast Hedgehog Slugs and Snails Ketchups &c. Anchovy Ketchup Cockle Ketchup Oyster Ketchup Mussel Ketchup Melted Butter. Nos. i, 2 Mushroom Powder Parsley Powder 449 455 457 458 457 455 408 408 409 408 409 Potted Meats. Ham and Chicken Potted ... Italian Potted Birds Potted Beef Potted Game Potted Partridge Potted Pigeon Potted Venison To Cure Rank Taste in Birds Puddings. Light Brown Bread Pudding Millet Pudding Millet and Fig Pudding ... Oatmeal Dishes Oatmeal Pudding. No. 2. Rusk Pudding Savoury Puddings Savoury Cerealine Pudding, i. Savoury Oatmeal Pudding. Savoury Rusk Pudding. Nos. i, 2, 3 ... ... 438, 439 Sweet Cerealine Puddings ... 443 Sweet Puddings for Invalids 442 Tomato and Cerealine Pudding. Nos. I, 2, 3 ... 440, 441 Vinegars. Cayenne Pepper ... 407 Chi hi Vinegar ... ... 405 Garlic Vinegar ... 406 Mint, Balm, Tarragon, Basil, &c. 462 Salad Vinegar ... 407 Tarragon Vinegar* ... 406 423 424 422 422 422 421 423 424 442 442 442 441 441 443 438 439 441 Foods for the Sick Room. Arrowroot and Beef-Tea Arrowroot and Beef-Tea Jelly Arrowroot and Milk Arrowroot and Brandy Arrowroot and Burnt Brandy Corn Flour and Egg J ^lly Corn Flour and Port Wine Corn Flour and Cowshp Wine Starch foods ^ Beef-Tea Extract of Beef Milk Beef-Tea or Broth Percolated Beef-Tea St. Thomas' Hospital Beef-Tea Chap. XIIL— Table Decorations, Adornments Easel Menu Cards and Easel Preparations for Isinglass Isir>glass and Milk Isinglass Blanc Mange Isinglass and Tea Isinglass and Wine Articles in Season. Herbs in Season Seasons for Game, &c. Seasons for Fish Seasons for Fruits Seasons for Meats Seasons for Poultry Seasons for Vegetables Molluscs, &c. ... Nuts Decorations Centre Pagoda ... Stearine Ornaments Chops and Steaks 430 430 429 430 431 431 432 432 428 433 434 435 435 434 Table Decorations, &c. Dried Meat Fibrine Dripping to Clarify -4^0 479 479 Perfume for Table Linen .Prince Consort's Perfume nother Perfume berries, To Preserve MERS, WAKEFIELD. 436 436 437 437 437 461 463 464 465 462 463 459 465 467 418 448 427 427 426