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CHAPTER AG1 I On Cooks Cooking
A Gossip of Reminiscence
Of Soup Salads Savouries
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bacon bay leaf Bechamel sauce bird blend boil Bordeaux bottle bouquet brandy bread Breton Brillat/Savarin Brittany Burgundy butter Camembert cellar Chablis Champagne Chantemesle Charente chateau Cheddar cheese chef chicken chopped Clos Vougeot cold colour cooking cream cream/cheese delicious dine dining/room dinner dish eaten England English excellent fairies famous fish France French French dressing fresh fruit garlic glass gourmet grapes hard/boiled eggs ingredients lemon LEWIS CARROLL lobsters lunch Marennes mature meal meat mixture muscat grapes one/and/a/half onion ortolans oyster/beds oysters Paris parsley partridge perfect pheasant Pont/Aven Port wine Portugal Portuguese recipe remember restaurant roast salad salt and pepper San Giminiano sauce saucepan savouries served shellfish sherry simmer soup spoon Stilton Stilton cheese tablespoonful of flour talk taste thin slice to/day toast truffles village vine vinegar vineyards Vouvray white wine