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Breakfasts, Luncheons, and Ball Suppers

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Breakfasts, Luncheons, and Ball Suppers

by
L ..., Major L

Publication date
Topics
broiled, sauce, aux, ounces, chaufroix, cut, add, eggs, pint, pepper, eggs aux, fine herbs, aux fines, mayonnaise sauce, dry curry, ordinary house, buttered eggs, poached eggs, aspic jelly, white stock
Publisher
Chapman and Hall , limited
Collection
americana
Book from the collections of
New York Public Library
Language
English
Book digitized by Google from the library of the New York Public Library and uploaded to the Internet Archive by user tpb.
Addeddate
2008-06-16 01:47:41
Copyright-region
US
Identifier
breakfastslunch00lgoog
Identifier-ark
ark:/13960/t17m0d05t
Pages
190
Possible copyright status
NOT_IN_COPYRIGHT
Scandate
20051108000000
Scanner
google
Source
http://books.google.com/books?id=lelmdeRNj6QC&oe=UTF-8
Worldcat (source edition)
3685935
Year
1887

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