The book of preserves (le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c / by Jules Gouffé ; translated from the French by Alphonse Gouffé.

  • Gouffé, Jules, 1807-1877.
Date:
1871
Catalogue details

Licence: Public Domain Mark

Credit: The book of preserves (le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c / by Jules Gouffé ; translated from the French by Alphonse Gouffé. Source: Wellcome Collection.

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    PREFACE The présent volume lays no claim to being a complété Gookery Book ; it is rather the continuation or complément of tke one I recently published under the name of the ‘ Livre de Cuisine.’ * The work is subdivided into three distinct parts, which retain, however, a certain connection one with the other. The First part treats of Preserving in ail its branches, and illustrâtes the many advantages to be dérivée! from the per- manent preserving of méat, fish, eggs, milk, vegetables, and fruit. The Second part comprises ail that relates to the Con- fectioner’s art ; namely, the préparation of bonbons, petits- fours, candied fruits, and other numéro™ requisites for balls and parties. In the Third part, I hâve collected a number of Eeeipes, • ‘ The Royal Cookery Book.' Sampion Low, Son, & Marston. 1870.