Easy French cookery : containing over 300 economical and attractive recipes from a celebrated chef's note-book / by Auguste Mario.

  • Mario, Auguste.
Date:
1910
Catalogue details

Licence: In copyright

Credit: Easy French cookery : containing over 300 economical and attractive recipes from a celebrated chef's note-book / by Auguste Mario. 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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    EASY FRENCH COOKERY HINTS FOR SHOPPING Do not simply give your orders and . allow your butcher or fishmonger to cut you your meat or fish at his own discre- tion, but remain and see it cut or prepared yourself. Tender meat is usually judged by the brownness of the outer skin of the exposed ifat, the smoothness of the grain, and the soft white fillets or fibres on the surface of The meat. Meat, to be in really good cooking con- dition, should not be freshly killed, but should have been properly hung for at least seven days. It is essential that the larder in which meat and game are kept should have a draught or current of cool air passing through, besides being kept cold by the aid of ice during the hot months, as the