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.

    99/300 (page 87)
    ENGLISH. NOVEMBER. Puree of Rabbit a la Creme. Fillets of Sole, Stamford Sauce (Brown). Friantine of Turkey. Braised Neck of Mutton. Wild Duck. Baba. Croutes of Sheep’s Brains. Cod’s Head Soup. Sprats. Fillets of Beef, Sauce Bearnaise. Goose. Ham and Salad a la Corballis. Compote of French Plums a la Creme. Souffles of Haddock. Purde of Chestnut. Cod, Oyster Sauce. Capilotade of Goose. Fillets of Beef a la Chateaubriand. Pheasant. Londonderry Pudding. Sardines au Parmesan.