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Margaret Brown's French Cookery Book
This book contains a variety of receipts, from the finest French dishes to the most ordinary cooking. They are reliable, as nearly every one has been used by me at different times. My experience in the work has prompted me to issue this book, every part of which has been dictated by me, and carefully written down by my friend, Louise A. Smith. [11] Little Neck clams or deviled crabs; patties; spring chickens; squabs; pate de foie gras, or a bird glace; ices and fruits. Oysters (Blue Point), 5 or 6 on a plate; Julienne soup or puree of chicken or asparagus, followed by a course of fish; patties, either chicken or mushroom. For filet de buf, take 5 or 6 pounds fillet. In the spring garnish this dish with mushrooms, or asparagus and French potatoes; macaroni timbale; sweetbreads, larded and roasted, served with pease; supreme of chicken; salad and crushed chunks; cheese souffle; ices, fruits, coffee. Oranges with scalloped peel; broiled fish cutlets and potato croquettes; lamb chops and pease (French chops); vol-au-vents of sweetbreads; broiled squabs; waffles and coffee; cheese, straws, ices. ......Buy Now (To Read More)
Ebook Number: 44915
Author: Brown, Margaret
Release Date: Feb 15, 2014
Format: eBook
Language: English
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