Culinary jottings for Madras : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, & continental principles, with twenty-five menus for little dinners worked out in detail / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings for Madras : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, & continental principles, with twenty-five menus for little dinners worked out in detail / by "Wyvern". Source: Wellcome Collection.

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    INDEX. biscuit CEufs sur le plat Do. au beurre noir Do. au fromage Do. brouilles Do. au jus Do. a la creme Do. a la niege Do. au gratin Do. farcis Do. aux oignons Do. a la maitre d’hbtef Do. au topinambours ... Omelette materials for making Do. the “ Pennaconda” Do. making rules of varieties of ... au Parmesan.., aux legumes ... the Cure’s to make —— elaborate Onion sauce ... Do. stuffed with kidney Uur vegetables classified Oxtail soup (clear) Do. do. (thick) Oyster fritters Do. kramouskys Do. sauce ... Do. Do. Do. Do. Do. ain de foie gras . Do. de fraises Do. de groseilles. Palestine soup Pancake-fritters Pancakes with fish Parsley sauce... ’’ Parsnips Partridges in jelly Do. clear soup of Do. a la Soubise I astry entries of Page. 168 170 ib. ••• ib. ••• ib. 171 ••• ib. 205 172 ib. 173 ib. 174 133 ... 134 135 ... 136 137 ... ib. ib. 138 ... 67 & 266 244 98 242 243 152 209 244 255 198 272 264 153 254 66 118 233 246 265 59