French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer).

  • Keyzer, Frances.
Date:
[1908?]
Catalogue details

Licence: In copyright

Credit: French household cooking : with a number of recipes from the best Paris chefs, simple and inexpensive / by an Englishwoman in Paris (Mrs. Frances Keyzer). 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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    unsatisfactory result of clothes ; he never gets tired of good food, dressed with care and taste. This book is therefore not intended as a complete Cours de Cuisine, but as an aid to women, and an indication of the simple methods employed in French homes, where the daily meals are always well pre- pared, at the humblest as at the most luxurious tables. The elementary rules of good cooking are cleanli- ness, fresh ingredients, and good butter. The quality of the butter used in the preparing of eggs, vegetables, fish, meat, and sauces is of the greatest importance. In fact, in this matter alone is the secret of the different flavour of a plain dish cooked at the good restaurant from the same cooked at the “ wine shop at the corner.” A dish of French beans, small and tender, will be prepared in the same manner by the proprietor of the shop as by the chef at the restaurant; but one will use “ kitchen ” butter, the other will employ the finest to be procured. At one of the famous cuisines butter is purchased at the rate of 3s. 6d. the pound. This I mention to show the importance chefs attach to quality. In French household cooking, good fresh butter is always used. Another important factor is the utensil. Sauce- pans and frying-pans play a great part in the cook- ing of food. They must be scrupulously clean, and as the ordinary cook is more or less careless in this