Host and guest : a book about dinners, dinner-giving, wines, and desserts / by A.V. Kirwan.

  • Andrew Valentine Kirwan
Date:
[1864]
Catalogue details

Licence: Public Domain Mark

Credit: Host and guest : a book about dinners, dinner-giving, wines, and desserts / by A.V. Kirwan. 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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    CHAPTER XI.—Poultry. Definition of poultry, 174. Requisites in a poultry yard, 174. Best modes of feeding and cramming poultry, 175. Wholesomeness of poul- try, 175. Lemery on fowls and capons, 176-7. How the fine flavour is given to the poularde du Mans, 178. The barn-doorfowl described by Berchoux, 179. Roast and boiled fowl and turkey, 180. Ways of serving fowls and turkeys in Prance, 180. Entrees of fowl in Prance, 180-1. Schools of cookery, 181. Christmas consumption of tur- ke}'S in England and France, 181. Trufiles with turkey, 181. Chap- tal on fowls, 182. Pros and cons for a dinde aux truffes, 182. Were turkeys known to the ancients? 183. Madame de Sevigne on capons, 183. The crammer of fowls an oflicer of the royal household, 184. Blackbirds and thrushes, 184. CHAPTER XII.—Game and Pastry. Definition of game, 186. Keeper and taker of pheasants, 186. Swan- hercf, 186. 17 Hen. VIII., falconry, 187. Cookery Book of Taillevant, cook to Charles VII.; receipts for dressing herons, 187. Vultures, eagles, and falcons, eaten three centuries ago, 188. Game in Spain, par- tridges a la Medina Coeli, 189. Saute's, filets, and recondite modes of dressing game in Prance, 190. Filets and cutlets of hare and rabbit, 191. Pastry and cold entrees, 191. Careme on pastry, 192. Sug- gestions as to patties and pastry, 193. Patisserie, 194. Larks of Pithiviers, 194. Partridges of Perigueux, 194. Poulardes of Angers, 194. Foies gras of Versailles, 194. Foies d’oies of Strasbourg and Toulouse, 194. The Chancellor de THopital on petits pates, 194. CHAPTER XIII.—Cheese and Salads. Soft and rich cheeses the best, 196. Stilton and Gruvere, 196. Best English cheeses, 196. Best cheeses in France, 198. Roquefort, 198. Gruvhre, 198. Italian cheeses introduced into France in the reign of Charles VIII., 199. CHAPTER XIV.-On Salad. John Evelyn “ On Salets,” 202. Fournitures of salads, 202. Chi- eoree, 203. Winter salads, 203. Roman or Coss lettuce, 204. Hotch- potch salads, 204. Salade h l’italienne, 204. Careme’s salade de poulets ii la Reine, 204. Wine vinegar to be used for salads, 206. ChaptaTs receipt for dressing salad, 206. Sydney Smith’s ditto, 206-7. Span- ish proverb as to salad, 207- D’Albignac a famous salad-dresser, 208. Eleven salads of the time of Champier, 210-11. Dr. Roques’ salad of asparagus, 211. Quickness with which asparagus may be cooked, 211. Napoleon’s salad of haricots do soissons, 212.
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