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

  • L., Major.
Date:
[1893?]
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.

    108/300 (page 96)
    FRENCH. Bouillon. Cabillaud, Sauce aux Huitres. Karie de Volaille. Aloyau. Bccasses. Eclair de Chocolat. Sardines au Parmesan. Consommd au Riz. John Dory, Sauce Hollandaise. Ris de Veau Saute. Carre de Mouton Braise. Canard Sauvage. Cafe a la Neige. Moelle aux Fines Herbes. Potage a la Mulligatawny. Merluche, Sauce aux QEufs. Capilotade de Tete de Veau. Filets de Bceuf a la Frangaise. Grouse. Pouding de Cabinet Glace. Choux a la Creme de Parmesan.