Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites / by "Wyvern". 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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    PAGE. Poulette sauce ... Poultry killing ... ... Do. to roast... Prawn butter Do. croustades Do. curry (Ceylon) Do. fritters Do. kramouskys Do. potted Do. puree Do. soup clear Pressed beef Proportion of meat and vegetables Provencjale sauce Prune jelly Prunes a la chasseur (dessert) Pudding beefsteak soup Do. do. and kidney Do. do. and oyster Do. iced Ji I’ambigu ... Do. do. apricot Do. do. Charlotte Sicilienne Do. do. do. Russe Do. do. cherry Do. do. creme de pistache Do. do. Nesselrode ... Do. do. parfait au chocolat Do. do. rice a I’Imperatrice Do. do. strawberry ... Do. savoury Do. do. of partridge Do. do. with birds Do. (sweet) Angel ... Do. do. Duchessc Do. do. Fig Do. do. Orleans... Do. do. Oueen Mab Do. do. iir VVatkin’s Do. do. tipsy ... Do. do. Viennoise Do. do. Victoria ... Puff paste Pulled bread Pumpkins (young) Puree, concerning the Do. de l(5gumes Do. de lievre ... 69 83 112 106 216 454 300 201 200 21S 403 434 255 41 438 351 452 271 271 271 396 340 357 369 364 340 375 381 38S 356 270 271 271 436 455 468 418 447 461 424 472 476 263 220 166 48 470 437