The art of cookery / by John Mollard.

  • Mollard, John.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery / by John Mollard. 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.

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    Oyster loaves, 177. patties, 207. sauce, for fish, 130. beef steaks, 131 (while,) 131. soup, 12. Palates, Beef, 81, a la creme, 81. fried, 81. with ham, &c., 82. Panade, for sauces, 136. Pancakes, 222. French, 222. Parmesan cheese sou]), 19. Parsley, To fry, 159. Parsnips for salt fish, 148. Partridges, 61. aux olives, 62. aux choux, 62. en crepine, 63. Hashed, 66. Partridge soup, 6. Passing of flour and butter, 2. Paste, Almond, for ornamenting, 286. Crisp tart, 193. Fine tart, 193. for pasties, 193. raised pies, cream, &c., 193, stringing tartlets, 194. tourtes, 194. French puff, 192. Hermitage of, 285. Pyramid of, 284. (another way), 285. Rice, for tarts, 194. To make puff, 190. Pastry, &c., 192. cream, 265. Patties, Forcemeat, 207. Lobster, 207. Oyster 207. Petits pales of chickens. &c., 207. Peaches preserved in brandy, 278. Peach jelly, 280. Pea-fowls, 63. Pears, To hake, 254. Peas pudding, 213. Puree of, 153. soup, Green, 20. Old, 21. To stew, for a dish, 152.