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.

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    the aspic is perfectly bright; then strain it through a napkin into a stewpan, and boil it down to the consist- ency of half glaze. This sauce or essence is used for quenelles, and boiled fowls or chickens. No. SI.—THE TRINCE OF WALES’ SAUCE. First, prepare the following ingredients, viz.: four hard yolks of eggs, four anchovies washed and wiped, a handful of tarragon, chervil, bumet, chives; these to be well parboiled, and afterwards pressed in a cloth to extract all the water; a tablespoonful of capers, the same of French mustard, and three raw yolks of eggs; place all these in a mortar, bruise them together with a pestle, and then proceed to work in nearly half a pint of salad-oil, and half a gill of tarragon vinegar by degrees. When this is done, rub the sauce thus pro- duced through a hair sieve or tammy. Note.—This sauce is used for broiled fish or meats a la Tartare; also for all kinds of salads of fish, poultry, or game. No. 82.—CAZANOVA SAUCE. Take mayonaise sauce, No. 37, add four large truffles shred fine, and as much garlic or shalot as will rest on the point of a knifo, the whites of three hard eggs shred also, and three yolks of hard eggs rubbed through a wire sieve; mix, and serve this with any kind of salad. No. 83.—DEVIL’S SAUCE. To a tablespoonful of Oude sauce, add a glassful of Harvey, six shalots sliced, a gill of brown gravy, and a tablespoonful of vinegar; boil together for five minutes, and strain it into a small stewpan. No. 84.—HAM SAUCE. Shred fine two ounces of lean boiled ham, and put this into a small stewpan with three shalots chopped,