Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.
Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.
COMMON STOCK AND STOCK SAUCES. GRAND SAUCES: Espagnole Veloute Bechamel and Allemande. SPECIAL SA'UCES. COLD SAUCES. PUREES OF VEGETADLES for garnishing. VEGETABLE GARNISHES. ESSENCES GRAVIES AND PREPARED SAVOURY DUTTERS for finishlng Sauces RAGOUTS AND GARNISIIES in general BROTHS AND CONSOMMES. MEDICINAL Do. BRAIZES POELES MIREPOIX MARINADES AND ROUX QUINELLE FORCEMEATS. CLEAR CONSUMME SOUPS. PUREE OF VEGETABLES FOR SOUPS SOUPS MADE WITH RICE OR PEARL-BARLEY. BISQUES OF CRAYFlSII AND OTHER SHELLFISH SOUPS. FISH SOUPS AND WATER-SOUCHIITS ENGLISJI SOUPS. FOREIGN NATIONAL SOUPS ITAMAN SOUPS PANADAS AND LIGHT SOUPS DRESSED FISH. REMOVES ENTREES SECOND COURSE ROASTS VEGETABLES FOR ENTREMETS. ENTREMETS OF EGGS MACARONI COLD ENTREES FOR BALL SUPPERS & COLD RAISED PIES AND PRESERVED GAME. DIFFERENT KINDS OF PASTE. VOL-AU-VENT AND TOURTE CASES. CRUSTADE AND TIMBALE CASES CAKES IN GENERAL MALL PASTRY. FRITTERS. ICED PUDDINGS AND ORNAMENTED ENTRENTS: TIMBALES AND CAKES OF MACARONI NOULIEELS & SOUFFLES. PUDDINGS JELLIES CREAM; MINCEMEAT BILLS OF FARE
COMMON STOCK AND STOCK SAUCES. GRAND SAUCES: Espagnole Veloute Bechamel and Allemande. SPECIAL SA'UCES. COLD SAUCES. PUREES OF VEGETADLES for garnishing. VEGETABLE GARNISHES. ESSENCES GRAVIES AND PREPARED SAVOURY DUTTERS for finishlng Sauces RAGOUTS AND GARNISIIES in general BROTHS AND CONSOMMES. MEDICINAL Do. BRAIZES POELES MIREPOIX MARINADES AND ROUX QUINELLE FORCEMEATS. CLEAR CONSUMME SOUPS. PUREE OF VEGETABLES FOR SOUPS SOUPS MADE WITH RICE OR PEARL-BARLEY. BISQUES OF CRAYFlSII AND OTHER SHELLFISH SOUPS. FISH SOUPS AND WATER-SOUCHIITS ENGLISJI SOUPS. FOREIGN NATIONAL SOUPS ITAMAN SOUPS PANADAS AND LIGHT SOUPS DRESSED FISH. REMOVES ENTREES SECOND COURSE ROASTS VEGETABLES FOR ENTREMETS. ENTREMETS OF EGGS MACARONI COLD ENTREES FOR BALL SUPPERS & COLD RAISED PIES AND PRESERVED GAME. DIFFERENT KINDS OF PASTE. VOL-AU-VENT AND TOURTE CASES. CRUSTADE AND TIMBALE CASES CAKES IN GENERAL MALL PASTRY. FRITTERS. ICED PUDDINGS AND ORNAMENTED ENTRENTS: TIMBALES AND CAKES OF MACARONI NOULIEELS & SOUFFLES. PUDDINGS JELLIES CREAM; MINCEMEAT BILLS OF FARE
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