The Cook's Guide, and Housekeeper's & Butler's Assistant: a Practical Treatise on English and Foreign Cookery in All Its Branches ... |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
The Cook's Guide, and Housekeeper's & Butler's Assistant: A Practical ... Charles Elmé Francatelli No preview available - 2014 |
The Cook's Guide, and Housekeepers and Butler's Assistant: A Practical ... Charles Elme Francatelli No preview available - 2015 |
Common terms and phrases
Allemande sauce anchovy bake baking-sheet basin beef boil gently braize bread-crumbs brown brown sauce carrots celery centre chervil chopped parsley cloves collops cream cutlets dipped dish drain Entrees Entremets fillets fish five minutes forcemeat four ounces fowl fried gill glaze gravy grease half a pint half a pound hour inch jelly juice larded lemon Les côtelettes light colour little salt meat moisten mould mushrooms mutton napkin neatly nutmeg onions ounces of butter ounces of flour ounces of sugar oven parboil Parmesan cheese parsley paste peas pepper and salt pheasant pieces potatoes prepared pudding quart quenelles remove roast sautapan season with pepper send to table serve shalot simmer six ounces slices slow fire small stewpan soup spoon stew stewpan stir strain syrup tablespoonful thick thin thyme tomata trim truffles veal vinegar white sauce wine wooden spoon yolks of eggs
Popular passages
Page 62 - Wash and scald half a pound of Frankfort pearl barley, and put this into a stewpan with three pints of good white veal stock ; and simmer it very gently over a slow fire for an hour and a half, by which time the barley will...
Page 262 - ... paper ; rub the scaly cuticle off the legs with a cloth ; trim away the claws and spurs ; cut off the neck close up to the back, leaving the skin of the breast entire ; wipe the pheasant clean, and...
Page 100 - ... likewise from the tail and claw pieces, let all the meat be cut into small squares and reserved in a plate. Pound the pith, coral and spawn of the lobster in a mortar, with a small bit of butter, rub it through a sieve, and put this into a stew-pan with a little white sauce of any kind, a little anchovy, nutmeg, cayenne and lemon-juice, and, having stirred the sauce over...
Page 261 - ... legs gathered up under the paunch, then take a yard of string, double it in two, placing the centre of it on the breast of the hare, and bring both ends over the skewer, cross the string over both sides of the other skewer, and fasten it over the back. Spit the hare, and roast it before a brisk fire for about three-quarters of an hour, frequently basting it with butter or dripping. Five minutes before taking the hare up, throw on a little salt...
Page 406 - ... gently till the isinglass is dissolved, removing the scum from time to time. Strain, and add the juice of one lemon or of two oranges, and a third of a pint of sherry. Pour into a mould, and turn out when required. 37. Chicken Panada (1).— Take the flesh from the breast of a fresh roasted chicken ; soak the crumb of a French roll or a few rusks in hot milk, and put this in a clean stewpan, with the meat from the chicken previously reduced to a smooth pulp by chopping it and pounding it in a...
Page 99 - ... and some chopped parsley. Add the oysters ; cut each into halves ; stir all together over the fire for a few minutes, and fill some scallopshells with this preparation ; cover them over with a thick coating of fried bread-crumbs ; place them on a baking-sheet in the oven for five minutes, and serve them quite hot.
Page 249 - Roll out the forcemeat with flour on the table in the form of oval cutlets, measuring about two and a half inches long by one and a half...
Page 317 - Half a pound of flour, half a pound of sugar, half a pound of butter, four eggs, a small glass of brandy, and a little salt. Mix the flour, sugar, eggs, brandy, and salt, well together in a...
Page 308 - ... gill of Cognac brandy, a very little salt, and four ounces of white comfits. Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream; then add the flour, sugar, eggs...
Page 271 - ... and place this in circular order in a sautapan, containing about a gill of salad oil. Next, chop up half a pottle of mushrooms, a handful of parsley, and four shalots ; put these into a stewpan with two ounces of scraped fat bacon, and an equal proportion of lean ham, either chopped or grated fine ; season with pepper and salt, and a little chopped thyme.
Bibliographic information
| Title | The Cook's Guide, and Housekeeper's & Butler's Assistant: a Practical Treatise on English and Foreign Cookery in All Its Branches ... |
| Author | Charles Elmé Francatelli |
| Edition | 22 |
| Publisher | R. Bentley, 1867 |
| Original from | the New York Public Library |
| Digitized | Nov 7, 2005 |
| Length | 524 pages |
| Export Citation | BiBTeX EndNote RefMan |