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.

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    l’AGE . Savouries (continued)— Caviare on Croutes... 245 Savouries (continued)— Mushroom, Broiled... 200 Cream Souffle of Parmesan 245 „ au Gratin ... 200 Choux of Parmesan... 246 Noukle Pudding ... 252 3 3 of Cream of Parmesan 246 Omelet, Fine Herbs... ... 252 Cod’s Roe 246 „ Cheese ••• 253 Cauliflower au Gratin 197 ,, Fish ••• 253 33 au Parmesan ... 197 „ Ham • •• 253 Croutes of Brains au Gratin 246 „ Kidney • •• 253 33 Chicken au Diable 246 Oysters and Bacon ... 146 33 Ham ,, 247 „ Broiled ... 254 33 Lax „ 247 ,, Stewed ... 254 99 Chicken's Livers au „ Scalloped ... ... 147 Diable 247 „ a la Tartar ... ... 147 33 Lobster a la Tartar 247 „ Kabobs ... 146 „ Prawns „ 247 „ Salmon „ 248 „ Shrimps „ 247 ,, „ au Diable 248 „ Tongue au Diable... 248 Croustade of Parmesan ... 248 Croutons of Ham 24S Eclair of Parmesan 248 „ of Cream of Parmesan 249 Eggs and Anchovy ... ... 249 ,, a la Creme de Par- mesan ... ... 249 „ and Spinach 249 Herring, Fillet of, Broiled ... 249 „ „ au Parmesan 250 Haddock, Broiled 250 „ au Parmesan ... 250 „ Souffle 250 Liver of Chicken, Saute ... 250 „ Herring, with Oysters 251 Lobster in Aspic 144 Macaroni au Parmesan ... 251 Marrow aux Fine Herbs ... 251 „ h la Madere ... 2;2 33 9 3 Ramakins ... ... ... 254 Rice h la Milanaise ... ... 254 Salmon, Kippered 255 ,, „ au Parmesan 255 Sardines, Devilled 255 „ Grilled 255 au Parmesan ... 255 with Ham... ... 256 Shrimps, Devilled ... ... 256 „ h la Tartar ... 256 Toasted Cheese 256 Vegetable Marrow au Par- mesan ... ... ... 208 Seakale, Boiled... ... ... 205 ,, au Parmesan 206 „ au Pain Frit 206 ,, Stewed 260 Sherry ... ... ... ... 262 Sole, Fillet of, Boiled 149 „ „ h la Cardinal ... 149 „ „ hla Downton ... 149 „ „ a la Fenouil ... 149 „ ., au Parmesan ... 149 „ „ hla Stamford ... 149