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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    Lambs’ feet, fried in batter, 941. ,, feet, k la Poulette, 942. „ „ ii la D’Uxelles, 943. ,, „ fried in batter, 944 „ head, k la Pascaline, 937. „ blanquette of, 935. Lamperns, how to dress, 133. ,, k la Beauchamp, 499. „ k la Foley, 498. Lampreys, matelotte of, 497. Larks, k la Minute, 1051. „ k la Chipolata, 1052. „ with fine-herbs, 1053. „ with truffles, k l’ltalibnne, 1054. Lettuces, garnish of braized cabbage, 164. Lobster salad, 1226. „ sauce, 55. „ „ plain, 73. ,, scolloped, 538. Lyonnaise sauce, 24. Macaroni, k l’ltalicnne, 1206. „ with eream, 1207. „ timbale of, kla Florentine, 1209. „ au gratin, 1208. Macedoine of vegetables (white), 143. „ „ (brown), 144. Mackerel, boiled, with fennel sauce, 477. ,, broiled, a la Maitre d’Hotel, 478. ,, ,, with nut-brown butter, 479. „ „ k la Gdnoise, 480. „ ,, a l’ltalienne, 480. „ fillets of, a la Maitre d’Hotel, 480. „ ,, k la Ravigotte, 480. Madeleines, 1290. Matelotte sauce, 31. ,, Norman, sauce,'32. Mayonaise sauce, 97. „ green, 93. ,, ,, red, 99. „ ,, of savoury jelly, 100. „ of chickens, 1222. „ of fillets of soles, &c., 1221, Mazarine of whitings, k la Vdniticnue, 803. „ of fat livers, k la Toulouse, 804. Mecca loaves, 2195. Meringues, 1298. ,, a la Parisiknne, 1361. ,, with Pistachios, 1362. Millefeuilles cake, k la Chantilly, 1350. Mince-meat, 1444. „ lemon, 1445. „ royal, 1446. „ and grilled fowl, 308, 1013. ,, ,, another way, 1014. ,, or scollops of fowl, au gratin, 1018. ,, or salpicon, for garnishing, 1021. Minced chicken, and poached eggs, 1015. „ with macaroni, 1016, ,, with rice, 1017. Mirlitons, 1301. Mirepoix, for braizing larded roebuck, 237. Mosaic tartlets, 417,1026. Mullets, in cases, with fine herbs, 481. Mullets, au Ragout Cardinal, 484. ,, k la Chesterfield, 485. ,, a la Genoise, 483. ,, k l’ltali&nne, 482. Mushrooms, au gratin, 1161. ,, garnish of,inAllemande sauce, 132. „ ,, in Espagnole sauce, 133. ,, puree of, 122. Muscle sauce, 52. Mustard sauce for herrings, 86. Mutton, removes of, 601. „ braized carbonnades of, a la Dauphi- noise, 866. ,, klaFlamande. 867. „ k la Richelieu, 865. ,, ,, leg of, with roots, 602. ,, ',, saddle of, k la Macedoine, 607. „ „ ,, a la Bretonne, 605. ,, „ „ k la Jardiniere, 606. ,, ,, ,, k la Provenqale, 603. „ ,, „ a la Soubise, 604. ,, boiled leg of, a l’Anglaise, 601. ,, fillets of, larded, with Chevreuil sauce, 868. ,, haricot of, a la Nivernaise, 869. „ necks of, a l’Allemande, 612. ,, „ k l’Anglaise, 608. „ ,, k l’lrlandaise, 609. ,, „ k la Jardiniere, 610. ,, ,, larded, with Poivrade sauce, 611. ,, „ a la Soubise, 613. ,, „ with puree of artichokes, 854. ,, cutlets for entrees, or side dishes, 836. ,, ,, braized, a la Chipolata, 855. „ ,, „ k la Lyonnaise, 853, 854. ,, ,, „ a la Pompadour, 856. „ „ „ k la Proven^ale, 857. ,, „ ,, a la Russe, 858. „ ,, ,, k la Soubise, 852. „ „ breadcrumbed, and broiled,844. „ „ plain, 836. ,, ,, a la Bourguignotte, 839. „ ,, k la Bretonne, 848. ,, „ k l’lndibnne, 850. ,, „ a la Macedoine, 849. ,, ,, k la Maintenon, 838. „ „ • k la Minute, 837. ,, ,, k la Milanaise, 847. ,, ,, another method, 842. ,, ,, k la Nivernaise, &c., 84 i. „ ,, with cucumbers, 846. „ „ with purde of chestnuts, 851. „ „ with puree of endives, &c., 840.. „ „ with puree of mushrooms, 845. „ „ with stewed peas, &c., 858. „ „ with new potatoes, See., 843. ,, scollops of, with fine-herbs, 859. » „ k la Claremont, 860. ,, ,, k l’lndienue, 862. i) j» with mushrooms and truf- fles, 864.