The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1860
Catalogue details

Licence: Public Domain Mark

Credit: The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families / by Charles Elmé Francatelli. 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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    PREFACE TO THE FIRST EDITION. In his present undertaking, the Author’s object has been to pro- duce a treatise which may be useful not only to cooks themselves but also to those who employ them. He has accordingly been as sparing as possible of the use of technical terms, and has endeavoured, at the same time, to be concise as well as explicit in his directions. Judicious economy being at all times a great desideratum, the Author has studied to apply its practice in the composition of every recipe contained in his book. Many dishes are obviously expensive, and can only be indulged in by the wealthy epicure ;—but even here, the cost may be reduced by avoiding waste, and by turning to account ingredients carefully reserved for the purpose by the aid of foresight and economical habits. In large establishments, when properly con- ducted, there is, indeed, less relative waste than in the kitchen of a small private family, under the management of an ordinary cook. It is necessary to remark, that throughout this work, the Author has supposed the various dishes and preparations are required to be made for a large number of guests, with the usual resources at hand in a well-appointed kitchen: perfection and economy can only be fully attained under such circumstances. The variety and quantity of the ingredients recommended to be used will probably often appear lavish, therefore, to those whose culinary practice is limited, and who are, nevertheless, desirous of combining comparative success with moderate means. Tor persons so situated, when desirous of indulging occasionally in dishes of-a sumptuous character, no written directions would probably suffice, the only sure method in such cases is to resort to professional aid. But, in the majority of instances, the Author’s instructions will be found generally practicable ; common sense, aided by some experi- ence, will suggest the employment of available substitutes, when costly sauces and other recherche preparations are directed to be used. Simplicity is as essential an element in cookery as it is in other arts: the Author, therefore, particularly cautions the inexperienced