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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    PAGE Potato Soup . . 20 Poule k la Heine . 215 Poulets & la Jardiniere 214 a la Montmorency 214 Poultry k la Daube . 78 Pudding k la Moelle . 220 Pumpkin Soup . . 201 Purees.... 18 Purees of— Carrots . . 26 Haricpt Beans . 24 Peas or Lentils . 25 Turnips and Par- snips ... 25 Quatre-quarts . . 101 Queue de Bceuf . . 205 Rabbit. . . 212-214 Ragout of Mutton . 128 Rissoles ... 85 Saint Honore . . 100 Salad Dressings, Rules for Mixing . . 58 Salads— Apple ... 52 Bean ... 53 Capsicum . . 50 Carrot ... 51 Celery ... 52 Cucumber . . 51 Fennel ... 53 PAGE Salads— Game ... 56 Ham ... 56 Lobster . . 57 Mushroom . . 54 Potato ... 55 Remarks on. . 45 Sardine . . 55 Salsifis Frits . . 220 Salt Cod . . . 108 Sardine Salad . . 55 Sauces— au Confiture . 73 au Jambon . . 68 aux Citrons. . 73 Bechamel . . 68 Bordelaise . . 68 Dite Beurre Noir . 64 Financi^re . . 69 Green Mayonnaise 71 Horse Radish . 72 Mayonnaise. . 71 Blanche . 70 Napolitaine . . 73 Normande . . 66 Parisienne . . 65 (sweet) . . 72 Piquante . . 65 Poulette . . 66 Ravigote . . 67 Remarks on. . 59 Robert... 65 Salmis . . 69, 70