The art of cookery past and present : a treatise on ancient cookery, with anecdotes of noted cooks and gourmets, ancient foods, menus, etc / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery past and present : a treatise on ancient cookery, with anecdotes of noted cooks and gourmets, ancient foods, menus, etc / by Mrs. De Salis. 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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    MISCELLANEOUS GLEANINGS. The Origin of Chaudfroid. The Mareschal of Luxembourg, when living at his castle at Montmorency, and just as he was about to dine with his guests, a courier arrived post-haste from the king. The Mare- schal had, of course, to excuse himself from the table. His guests scarcely tasted the dishes, and some even went back to the kitchen un- touched ; amongst them a fricassee of chicken, and a salmi of partridge. Upon the Mareschal’s return, he ordered the cook to bring in the fricassee and salmi cold. He liked them so much that he ordered the same dishes another day. The cook wrote the name of the dishes “refroidis” on the card, but the Marschal i74