The young cook's guide; with practical observations : a new treatise on French and English cookery, combining economy with elegance. To which is added an appendix, containing M. Appert's method of preserving fruit without sugar. The rudiments of ices and many useful performances in the art of confectionary / by I. Roberts.

  • Roberts, I.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The young cook's guide; with practical observations : a new treatise on French and English cookery, combining economy with elegance. To which is added an appendix, containing M. Appert's method of preserving fruit without sugar. The rudiments of ices and many useful performances in the art of confectionary / by I. Roberts. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    INDEX. SOUPS. Nos. Soups, a I'aurore 165 — Beef tea 1 — Beef broth 4 — Brunoise — Bonne femme, &, la . . . 169 — Beauveau 172 — Consomme S — Cressi 34 — Crayfish, tureen of . . • 98 — Consomme, with Italian paste 116 — Ditto, -with macaroni . . 133 — Clermont, a la .... 164 — Carmelite, la . . . . 166 — Cheese, of 175 — Faubonne, ^ la . . . . 167 — Fish, stock 219 — Gardeners 52 — German 73 — Giblet 161 — Game, puree 162 — Game, au supreme . . . 177 — Hare, puree 163 — Hochepot of mutton . . 176 — Julienne 36 — Jerusalem artichokes, pu- r6e of 173 Soups Nos — Mutton tea 3 — Matelotte of fish (tureen) . 135 — Mock turtle 160 — Mullagatawny .... 178 — Maigre 179 . — Nouilles 171 — Pea, puree of 168 — Queen's 61 — Quails, tureen of ... 134 — Rice, clear 170 — Spring 10 — Sante 76 — Scotch barley broth . . 180 — Turtle 157 — Turnips, puree of ... 174 — Veal tea 2 — Vermicelli 20 — Ditto, queen's way ... 85 White soup, with quenelles of chicken 117 SAUCES. Sauce — Asparagus en ragout . . 182 — A I'aurore 200