The profession of cookery. From a French point of view / Lucy H. Yates.

  • Yates, Lucy H. (Lucy Helen)
Date:
[1910?]
Catalogue details

Licence: In copyright

Credit: The profession of cookery. From a French point of view / Lucy H. Yates. 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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    Flavoured Vinegars . Foie de Veau Fowl .... Frangipane. French Cooking-vessels Kitchens Pancakes Pie-crust Stoves . Fricandeaux Fricassees and Re- chauffees, Remarks on . Fried Parsley Salsify . Fruit “ Glace ” . Remarks on. Salads . Frying and “ Saute ”. ing, Remarks on Galantines . Galette Cherbourgeoise Lorraine Gamekeeper’s Potage. Game Salad Gateaux and Compotes, Remarks on Gateau au Riz . d’Abricots . d’Amandes . d’CEufs au Vanille Souffle un Citron. Genoise Fourree. PAGE 90 Gigot de Mouton 209 Green Artichokes, “ k la Barigoule ” . 35 Grilled Aubergines . 41 Ham .... 211 Salad . 56 Harengs k la Maitre d’Hotel. 218 Haricot Bean Mayon- naise 54 Puree of 24 Haricot de Mouton 208 Hashes 171 Herrings . . 218- -219 Imitation Game Pie . 195 Jambon & la Braise . 211 a la Broche 211 Jerusalem Artichokes, k la Maitre d’Hotel. 36 in Sauce 37 Soup . 26 Kidneys 193 Fritters 194 Kitchens, French 9 Langue de Boeuf 204 Lapin au Gite 212 en Assiette . 213 Saute . 214 Q PAGE 74 210 214 91 10 9 87 195 8 129 125 41 38 162 160 160 82 80 99 99 26 56 89 92 90 221 101 95