Breakfasts, luncheons, and ball suppers / by Major L....., author of "The Pytchley cookery book."

Date:
1887
Catalogue details

Licence: Public Domain Mark

Credit: Breakfasts, luncheons, and ball suppers / by Major L....., author of "The Pytchley cookery book.". Source: Wellcome Collection.

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    Cocoa PAGE 71 Coffee • •• 69 Consommd « • > 87 „ Fausse Tortue • • • 88 „ k la Royal... ... 87 „ Tortue ... 87 „ a rindienne ... 88 Crumpets 66 Cucumber ... 130 „ Fillets of ... , 131 Currant Ice ... 138 Curry Pies ... 115 w Dry ... 121 D’Artois 140 Devil Sauce ...8 2,83 „ j, k la Perry • • • 83 Downton Sauce ... 83 Duck, Braised aux Navets ... 124 „ Devilled ... 124 „ Roast ... 125 Eggs, to Boil 72 „ au Jus ... 72 „ aux Fines Herbes ... 74 » Buttered, etc. ... ... 73 „ Bouchees of ... 73 „ Fried • • • 74 ,, Poached 73 Espagnole Sauce ... 83 JFarce Stuffing ... 91 jj .. for Raised Pies 91 Fine Herbs Sauce Fish- ... 84 „ Au Gratin ... 94 „ Bloaters ... ... 95 „ Cod, Broiled 94 „ Grayling ... 94 Fish (continued')— PAGE 5) Haddock, Broiled 95 „ Kippered ... 95 5> Herring, Broiled... • •• 95 }> Kedgeree ... 95 3? Lobster au Gratin • •• 96 33 „ Chaufroix of 96 33 „ in Aspic... 96 53 „ Mayonnaise of... 96 33 Mackerel, Broiled • •• 97 33 Omelets ... 75 33 Oysters, to Open and Serve 97 33 „ k la Tartar 98 33 „ in Aspic... 98 33 „ Kabobs ... 98 1 » Perch, Broiled ... 99 3» Plaice, Fillet of ... • •• 99 33 Salmon, to Fillet • • • 99 33 „ Broiled ... • •• 99 33 „ Chaufroix of 100 33 „ Coquilles of 100 33 „ Cutlets of • • • TOO 33 „ Kedgeree of 100 33 „ Kippered lOI 35 „ Mayonnaise of... loi 33 Smelt, Fried lOI 33 Sole, Broiled lOI 33 „ k la Colbert lOI 33 „ to Fillet • • • 102 33 „ Chaufroix of 102 33 „ Fried • • • 102 33 „ Mayonnaise of 102 33 Trout, Broiled ... 103 3> Fried 102 33 Rolls 103 33 Twice Laid 94 33 Whiting, Broiled • • • 103 33 „ Fried ... 103 French Rolls, etc. 65 L