The practical handbook of standard soups, sauces & gravies : containing also a selection of tried recipes for entrées, aspic, ragoût, curries, patties, pies, puddings, and numerous other popular savouries, croquettes, kromeskies, quenelles, rissoles, etc. special recipes for invalids, dainty appetites, and delicate digestions / by T.F. Garrett.

  • Garrett, T. F.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: The practical handbook of standard soups, sauces & gravies : containing also a selection of tried recipes for entrées, aspic, ragoût, curries, patties, pies, puddings, and numerous other popular savouries, croquettes, kromeskies, quenelles, rissoles, etc. special recipes for invalids, dainty appetites, and delicate digestions / by T.F. Garrett. Source: Wellcome Collection.

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    inventions, which have been rendered proprietary and protected by letters patent, thereby securing to the inventor the full value of his invention and preventing illegiti¬ mate imitation ; a privilege that was not often accorded to or adopted by sauce-creating chefs otherwise it is possible that many more details of valuable sauces would have been handed down to posterity, through the agency of the patent office, instead of being buried with the dead brain of the inventor. Up to the present moment, so far as Soups, Sauces, Gravies and other Savouries are concerned, it must be admitted that we are surrounded by a babel of names and a confusion of recipes that require very careful and skilful handling for their proper elucidation. To the end that we may confer an indisputable benefit upon our fellow creatures, we have entrusted the task of making this way clear before us to the popular culinary expert whose name appears on the title page. 'That he has exercised excellent judgment and discretion m his work is evidenced by the contents of this book which may henceforth be considered as establishing a Standard Code of Genuine Modern Kecipes for making Soups, Sauces, Gravies and other Savouries, according to their original inceptions subject only to the legitimate variations suggested by the increased facilities afforded by modern culinary inventions.