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.

    22/312 (page 10)
    FRENCH. Puree de Pigeon Ramier aux Croutons. Filets de Sole a la Downton. Tartinettes de Volaille a la Stamford. Filet de Bceuf Braise. Mauviettes. Creme de Chocolat Glacee. Croutons de Jambon. Consomme a la Fausse Tortue. Eperlans, Sauce d’Anchois. Karie de Lapin. Cotelettes de Mouton en Papillote. Faisan aux Cressons. Pomona a la Creme Glacee. Foie de Volaille Saute. Puree de Lievre. Filets de Sole au Gratin. Croquettes de Faisan. Carre de Venaison Roti. Becasses Roties. Baba. Moelle aux Fines Herbes.