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.

    18/300 (page 6)
    FRENCH. JANVIER. Consommd a la Royale. Filets de Sole a la Normande. Cotelettes de Mouton, Nouilles au Parmesan. Dinde Rotie aux Marrons. Bdcasses Roties. Mince Pies. Homard a la Tartare. Potage a la Mulligatawny. Filets de Cabillaud, Sauce aux Huitres. Croquettes de Dinde. Aloyau. Perdrix Roties. Charlotte aux Pommes. Petits Souffles de Merluche Fume. Crecy au Riz. Merluche, Sauce aux CEufs. Filets de Pigeon a la Frangaise. Filets de Bceuf a la Chateaubriand. Mauviettes. Souffld Espagnole. Petits Souffles au Parmesan.