The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. 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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    ENGLISH. Puree of Woodpigeon. Stewed Eels. Quenelles of Pheasant aux Trufifes. Loin of Mutton. Oyster Ivabobs. Walnut Cream Ice. Eclair a la Creme de Parmesan. Ox Cheek. Fillets of Sole au Gratin. Croquets of Game. Stewed Brisket of Beef. Pheasant. Baba. Fillets of Herrings au Parmesan. Puree of Oysters a la Creme. Pallets of Turbot au Parmesan. Mutton Cutlets en Papillote. Turkey, Roast Chestnuts. Snipe. Plum Pudding, Plum Pudding Sauce. Marrow a la Madere.