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.

    160/180 (page 146)
    PAGE PAGE Salad, Beetroot 133 Sauce, Salad Dressing, French 86 35 ^ la Frangaise ... 133 „ White 86 35 de Legumes 133 Sausages aux Truffes, etc. 110 3) la Mayonnaise 133 „ an Oxford Receipt... no 3) of Peas 134 Scones ... 67 }) Potato 134 Shooting Luncheons ... ...5: 54 Sauce, Brown Thickening, or Soups, h la Royal 87 Roux... 79 ,, Consomme 87 33 White Thickening 79 „ „ Tortue 87 9f Allemande 80 „ „ Fausse Tortue 88 99 Bdchamel 80 „ „ k I’Indienne 88 33 Brown Clear 80 ,, Mulligatawny 89 33 Butter, Fine Herbs ... 80 „ Mutton Broth 90 13 „ Lobster 81 ,, Pur6e of Chicken, 33 „ Maitre d’Hotel 81 Pheasant, etc. 89 Celery ... 81 „ Purde d’Huitres 89 JJ Chateaubriand 82 Strawberry Cream Ice 138 9* Chaufroix, White 81 Suppers, Ball S5“63 33 „ Brown 82 Sweetbread Cutlets III 33 „ a la Portugaise 82 Devil 82, 83 Tartlets ... 141 3> „ a la Perry 83 Tea, to Make ... 68 Downton 83 Thickening, Brown 79 33 Espagnole 83 „ White 79 Fine Herbs 84 Tomatoes, Purde of 134 Indian \ 84 „ Sauteesof... 134 Madere ...' 84 Travelling Luncheons S°j 5^ Mayonnaise 84 Truffles for Omelets and Eggs 134 „ Dressing... 85 Turkey, Galantine of 129 „ Green 85 „ k I’Ambassatrice 129 „ Red 85 Mint 85 Veal Cutlets III Jelly 86 86 Mushroom 86 White Sauce „ for Chaufroix 86 „ Stock 78 3' Norvegienne 86 „ Thickening 79 CHAUtES DICKENS AND EVANS, CRYSTAL VALASE I'RHSS.