High-class cookery recipes : as taught in the school / prepared by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: High-class cookery recipes : as taught in the school / prepared by Mrs. Charles Clarke. Source: Wellcome Collection.

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    PAGE Soups—cont. Puree de pommes de terre - - - 22 „ a la Princesse - - - - 20 „ de pois verts - - - - 21 „ a la Palestine - - - - 28 „ de tomates - - - - 18 Savoury custard to serve in soup - 16 Fish: Athenian eel 52 Boiled cod and oyster sauce - - 34 Boiled turbot and lobster or horse-radish sauce ----- 35 Bream pie 58 Cardinal sauce ----- 41 Cassolettes of salmon - - - - 56 Dressed mussels - - - - 59 Eel pie - - - - - - 53 Fillets of mullet a Tltalienne - - 44 Fish cakes ----- 54 Lobster cutlets 42 Lobster soufEee ----- 45 Oyster soufflee 46 Petites souf&ees d'homard - - - 48 Salmon and Tartare sauce - - - 43 Scollops of turbot - - - - 43 Slice of salmon baked - - - 57 Sole a la maitre d'hotel - - - 36 „ au gratin 37 „ a la Bohemienne - - - - 38 a la Portugaise - - - - 39