The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1865
Catalogue details

Licence: Public Domain Mark

Credit: The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli. 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.

    42/574 (page 16)
    juice, cayenne, and the liquor boiled down to tlie value of a tablespoonful; throw in the muscles, stir gently together, and serve hot. Note.—When inconvenient to prepare allemande, melted butter may be substituted; in this case, three yolks of eggs, a little cream, and nutmeg, should be added. No. 43.—WHITE OYSTER SAECE. First, scald and beard the oysters, and save their liquor; next, knead two ounces of butter with one ounce of flour in a stewpan; add the liquor, a gill of cream or milk, a little nutmeg, cayenne, anchovy, and lemon juice; stir over the fire until the sauce boils, then add the oysters, and serve hot. No. 44.—BROWN OYSTER SAUCE. Prepare the oysters as in the foregoing receipt, boil down their liquor, add half a pint of brown sauce, No. 12; season with a little anchovy, cayenne, and lemon- juice , add the oysters; boil together for a few minutes, and serve hot. Note.—When no brown sauce is ready, use melted butter instead, adding a little browning, No. 7G. No. 45.—EGG SAUCE. Poil two or more eggs hard, which will require six minutes; remove flic shells, cut each egg into eight pieces, and put these into some well-made melted butter, No. 39. No. 46.—PORT-WINE SAUCE FOR WILD FOWL. To a glass of port wine add the juice of half a lemon, thieo shalots sliced, a pmoh of cayenne, a tablespoonful o ai\ey ; boil lor five minutes, and strain into a sauce- boat.