Mrs. A.B. Marshall's larger cookery book of extra recipes.

  • Marshall, A. B. (Agnes Bertha), 1855-1905.
Date:
[1891?]
Catalogue details

Licence: Public Domain Mark

Credit: Mrs. A.B. Marshall's larger cookery book of extra recipes. 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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    PAGE PAGE POTATOES l'Allemande 399 PUDDINGS, Nicolo (Little) 440 4 la Norvegienne . 399 Mixture for. 440 it la Santage . 399 to Steam .... 433 4 la Theodora 399 PUFFS, Little, it la Franchise . 493 Breadcrumbed with Tomato Puree 403 PUNCH Jelly . . . 495 New, it la Creme .... 403 PUREE, Anchovy, for Croutes ft la *4 Cream for 403 Francaise 33 Fried 402 for filling Patties, &c. 605 Olive ...... 402 Masking Toast, &c. 605 Pastry 488 (Hot) for Croutons 605 Saratoga ..... 401 Apple, for Fillets of Veal ft la Basket with .... 401 Boulanger . 325 with Cheese ..... 400 Banana .... 580 POTTED Beef 273 for Little French Creams & Cheese a la Vienne 40 la d’Artois . 512 Grouse 274 Brown, for Egyptian Cream 254 POUND Cake, Cocoanut 555 Cheese, for Centre of Fleurs, &c. . 604 POUPEE, Calf’s Liver en . 268 Chestnut, Braised Turkey with PEAWHS (Crayfish) ft la Gelee 40 Mousseline Oyster Sauce and , 345 Curried, and Onions 305 Chicken, ft la Chevet . 322 PRESERVE for Princess Tartlets 533 Garnish for 322 Pastry with ..... 524 for Croutes ft la Bruyere 314 PRESERVED Damsons 583 Sandwiches X la Fiane 426 Greengages ..... 585 Chocolate, for Vienna Cream 510 PRINCES, Almond .... 569 Cold Tomato 27 PRINCESS Pudding .... 441 Crab, for Timbal of Crab it la Tartlets 532 Rosette .... 82 Preserve for .... 533 Crayfish for Croutons, &c. 605 PROFITEROLES a la Bisentz . 453 Creamy, of Potatoes for Garnishing with Cheese Cream 56 Entrees .... 606 PROGRESS Cake .... 471 Cucumber, for Salmon Mousse 4 la PUDDING X la Belleline . 435 Dagmar 106 ft la Bourneville 448 Timbal X la St. ft la Camille 436 Agnes . # 215 Sauce for 436 Curry, for Egyptian Cream . . 254 it la Clausen 451 Egg . 604 ft la Reine 513 for Sandwiches it la Louise 429 Bavaroise Mixture for . 514 Fish for Masking Fillets of Whit- Albani ...... 433 ing, &c. 605 Albert 433 for Appetit Sild a la St. Cloud 318 Almond, ft la Boleno 434 on Croutes 35 Sauce for 435 Artichoke Bottoms X la Apricot 447 Bourgogaic . 380 Batter, Boiled .... 452 Artichoke Bottoms it la Fife . 379 Beef, with Anchovies . 366 Beignets of Pheasant X la Bread, a l’Anglaise 449 Dominique . 179 Caramel a TEmpress Frederick 435 Bombs of Oyster 4 la Chocolate, with Fruits . 437 Versailles 259 Cold Diplomat .... 515 Calf’s Head Collared 324 Diplomat . . . . . 437 Caviar it la Vefour . . 38 Fish 536 Cream of Rabbit it la Sauce for . . . . 536 Duxelle 248 Gooseberry, Baked 450 Cream of Rabbit it la Lemon Cream .... 441 Ruthven 249 Lilly 513 Cream of Tomatoes X la Mixture for .... 513 Papillon 256 Montmorency . . . . 439 Creams of Partridge it la Mousseline 439 Monza . 182 Parfait ...... 440 Croutons for Eggs it la Princess . . . . . 441 Dunbar 291 Roll Jam . . . . . 525 Cutlets of Quails it la Sago, 4 la Franchise 442 Greville . 184 Sauce for 442 Eel it la Broche 82 St. James . 438 X la Garrick 84 PUDDINGS, Alexandra (Little) 434 Fleur of Apples X la Custard for . 434 Creme . , 528 Sauce for 434 Fritot it la Mongole 284 Florida (Little)’ . 438 it la St. Mark’s m 140 •