THE LIBRARY

OF

THE UNIVERSITY
OF CALIFORNIA

LOS ANGELES

PROFESSED COOK:

OR, THE MODERN ART OP

Cookery, Paftry, and Confectionary,

MADE PLAIN AND EASY.

Confifling of the moft approved Methods in the

FRENCHas well as ENGLISH COOKERY.

IN WHICH

The French Names of all the different Difhes are given and explained,
whereby every Bill of Fare becomes intelligible and familiar.

CONTAINING

I. Of Soups, Gravy, Cullis and Broths.

II. Of Sauces.

III. The different Ways of drefling Beef,

Veal, Mutton, Pork, Lamb, &c.

IV. Of Firft: Courfe Diihes.

V. Of drelfing Poultry.

VI. OfVenifon.

VII. Of Game of all Sorts.

VIII. Of Ragouts, Collops, and Fries.

IX. Of drefling all Kinds of Fifh.

X. Of Paftry of different Kinds.

XI. Of Entremets, or laft Courfe Dimes.

XII. Of Omelets.

XIII. Paftes of different Sorts.

XIV. Dried Conferves.

XV. Of Cakes, Wafers, and Bhluits.

XVI. Of Almonds and Piftachios made

in different Ways.

XVII. Marmalades.

XVIII. Jellies.

XIX. Liquid and dried Sweetmeats.

XX. Syrups and Brandy Fruits.
XXL Ices, Ice Creams, and Ice Fruits.
XXII. Ratafias, and other Cordials, &c.

INCLUDING

A TRANSLATION of LES SOUPERS DE LA COUR;
WITH THE

Addition of the beft Receipts which have ever appeared in the French or
Englifh Languages, and adapted to the London Markets.

By B. C L E R M O N T,

Who has been many Years Clerk of the Kitchen in fome of the firft Families of this
Kingdom, and lately to the Right Hon. the Earl of ABINGDON.

The THIRD EDITION, revifed and much enlarged.

LONDON:

Printed for W. DAVIS, in Piccadilly; T. CASLON, oppofite Stationer's-Hall ; G.
ROBINSON, in Paternofter-Row ; F. NEWBERY, the Corner of St. Paul's Church-
Yard; and the AUTHOR, in Princes-Street, Cavendifh-Squarc.

M.DCC.LXXVI.

PREFACE.

TH E Book, the Tranflation of which makes a
material Part of this Work, is rhe iaft Pro-
duclion on French Cookery, printed in Paris, fay the
King's Privilege, intitled, LES SOUPERS DE LA COUR.
I fhall not pretend to make any further Apology for
the Title of Supper, than that the French are, in gene-
ral, more elegant in their Suppers than Dinners. I
procured it from France for my own Help and In-
ftruction, as a Clerk of the Kitchen ; and finding it
of great Utility, I thought that a Tranflation would
be both agreeable and ufeful to many Gentlemen,
Ladies, and others, as it contains the greatefl Number
of the mod approved and neweft Receipts in Cookery,
Paftry, and Confectionary, of the prefent Time ; and
as Bills of Fare are moftly made in French, Talfo
thought it very neccflary," and of particular Ufe, to
retain all the French Names and Appellations, giving
at the fame Time a literal Tranflation, or the Mean-
ing from whence derived, by which I hope to be
allowed the Exprefiion of reconciling the Englifli
Maitre ff Hotel to the French -Cook. Although it
may be faid, that great Numbers of thefe Re-
ceipts were known by the fame Names Years ago,
the Truth of which I am very fenfible of; yet I am
alfo certain, that the Performance is very different,
and in a much genteeler Tafte, than is to be found in
any Books treating on Cookery, &c. having examined
many prior to this, as La Cwfine Royak, Le Mailre
Hotel Cuifmier, and Les Dons de Comus -, of which this
Book may be called the E/ence, with Improvements.
Gentlemen and Ladies are liable to Deception, in fee-
ing their Bills of Fare, not caring to enquire into the
particular Merit of every Difh, which often takes its

a 2 Name

IV

PREFACE.

Name from the Inventor, or the Perfon of Confe-
quence whofe Palate it pleafed firft, and under a pom-
pous Name often proves not worth the Executing.
By referring to the different Kind of Meat propofed,
every Body may eafily find out any particular Diih, or
what may be mod agreeable to furnifh their Tables
with. It is more particularly ufeful to the Englifh
Cooks, Houfe-keepers, and every one employed in
providing and making Bills of Fare, who have not
had an Opportunity of being acquainted with French
Cookery. When Dinners and Suppers are to be dreffed
by Cooks hired for the Time, they are moflly allowed
to make the Bill of Fare : This Book will greatly afllft
the Houfe-Servant how to provide the proper Ne-
cefiaries for the Execution of it -, the Mafler will find
what Provifions are to be allowed, and the Servants
will receive great Affiftance for the Performance of
their Duty in each Station : Clerks of the Kitchen,
whofe Duty it is to make Bills of Fare, and to pro-
vide accordingly, will alfo find it of very great Ufe i
as, by this Means, Concord and Unanimity will reign
between Cook and Provider, which, if either is de-
ficient in his Bufinefs, often creates difagreeable Alter-
cations to Mafters and Miftrefies, by Changes and
other Inconveniences more to be attended to. I have
myfelf, as well as many others, been Witnefs of the
Diffidence of Englifh Cooks, in looking at Bills of
Fare, of which they had probably executed the whole
feveral Times, only under different Denominations.
This has been my greateft Inducement to retain all the
French Names as in the Original, and to render their
Meanings in Englifh as concifely as I was able ; al-
though many which go by certain Appellation, which
cannot be rendered into Englifh with any tolerable In-
terpretation (at leait by me) being frequently adopted
from proper Names or Titles, they foon will become
familiar to every common Underftanding, being moflly
adopted in the Englilh Language already, at leaft in

Terms

PREFACE. v

Terms of Cookery, &c. The French Cook (how far
this may pleafe him) will lofe nothing by the Perufal,
as very few are thoroughly acquainted with the Whole,
and will help the Memory to great Advantage : There
is (till Room in Abundance for thofe who have Under-
Handing, and Inclination for Improvement. To the
Complete Cookery, the Author has a!lb added CONFEC-
TIONARY -, in which I have been more particularly
exact, as knowing it to be very much wanted among
Englifli Servants. Ladies who delight in the profitable
Amufement of making their own Sweet-meats, and
Houfe-keepers, whofe Bufmefs it is in mod Families
in England, will find it of very great Utility, not only
for the Number of different Receipts, but the par-
ticular Methods of preparing the Sugar, by which
they will fave the Trouble and Expence of renewing
their Summer's Work in Winter, as the Sugar being
prepared according to the Method laid down in this
Book, will keep the Sweet-meats of any Kind in their
proper Colours and Goodnefs for Years.

A tedious Collection of Bills of Fare would, I am
perfuaded, be unneceiTary, as a fertile Imagination,
and a LARDER provided accordingly, is the only Rule
that can be given for furniming a Table properly,
confidering the Company, and the Size of the Dimes
which are to be ufed.

I beg the Candour of the Public will excufe the In-
correctnefs of the Language and Diction. My Ina-
bilities, and Situation in Life, as an actual Servant to
the Earl of Afhburnham at the Time of the firft Publi-
cation of this Book, will, I truft, plead my Apology -,
and I hope it will be found eafy to all common Urider-
ftandings, for whofe peculiar Service it is intended.

As every Country produces many Articles peculiar
to itfelf, and confidering the Difference of Climates,
which either forward or retard them, I would not rely
abfolutely on my own Knowledge, in regard to each
Article ; I applied therefore to three Tradefmen, all

a 3 eminent

VI

PREFACE.

eminent in their Profefilon, one for Ft/h, one for Pout-
try, and one for the Productions of the Garden, viz.
Mr. Humphrey Turner, Fifhmonger, in St. James's- Mar-
ket ; Mr. Andrews, Poulterer, in ditto , and Mr. Adam
Ltnvfon, many Years chief 'Gardener to the Earl of
Afhburnbam -, in this Article I was alfo afiifted by Mrs.
Rice, Green-Grocer, in St. Albany-Street , to all whom I
ani particularly thankful for their ready Compliance,
equally for myfelf, as for all thole who may hereafter
make uk of this Book, as a Guide to Market.

The Encouragement this Work has met with, by the
Sale of two Editions in a fliort Time, having far ex-
ceeded my own Expectations, in Obedience to the
Senfe of my Friends, I have now put my Name to this
revifed Edition.

B. CLERMONT.

Princes-Strret, Cavcndilh-
Squarc, June I, 1776.

THE

PRODUCTIONS of //k SEASONS.

DU PR INT EMS. OF SPRING*

TH E Spring is the firft and moft promifing Seafon of the Year,
although the molt confined in its Productions, in regard to
Poultry, Fruits, and Gardenings ; it comprehends, March, April>
and May. The London Markets are conltantly well fupplied with
Butcher's Meat through the whole Year. I mall take no further No-
tice of thefe Articles, than that London has the Advantage of Parti,
in the Articles of Veal and Lamb, which are to be had in London all
the Year ; an Advantage to Entertainments, which the French have
not. To render this in the eafieft Manner I am able, I mall take
particular Notice of Monthly Productions of each Kind, under their
different Sorts, and give the Preference to fijh t in the Courfe of the
four Seafons. March produces Salmon, Cod, Haddocks, Whitings,
Smelts, Carps, Craw-nfh, potted Lampreys, pickled Sturgeon, Salt-
fifh, Oyfters, John-dorey, by chance, frcfli Sturgeon, and Turbots,
the fame with Plaice, Flounders, Herrings, Muffels, and Cockles at
Times. April continues much the fame, with the Addition of Soals,
Scate, Turbots ; the latter End, Mackarels, Trouts, frefh Sturgeon,
pretty common, Thames Salmon (commonly called Crimp-Salmon.)
tMaji Thames Salmon, plenty, Turbots, and Uxbridge Trouts,
Scate, Maids, Soals, red and grey Mullets, Mackarela, Flounders,
Smelts, from the Beginning of the Month ; Eels, Lobfters, Prawns,
Craw-fifh, and frefh Sturgeon, at Times. Poultry : The Beginning
of this Seafon produces Ducklings, Turkey Poks, green Geefe, wild
and tame Pigeons, and Squab ditto, Quails, wild Rabbits, Guinea
Fowls, Pea Fowls, Capons, Pullets with Eggs, Pollards, Spring-
Fowls, Chickens, Buftards, Cock's-combs, fat Livers, Eggs, and
Stones, Turkey Pinions, Leverets, Plover's Eggs. N. B. That this
Month alfo produces wild Ducks, Eafterlings, Widgeons', Teals,
Dunbirds, but all going out of Seafon. In Fruits and Garden Stuff":
Fruits remaining the Beginning of this Seafon, are Golden Pippin,
Nonpareil Apples, Pearmain ditto, Chefnuts, Medlers, dried Apples,
St. Germain Pears, and Winter Chaumontelle Royal, Lemons and
Oranges, Stone Pippins: For Kitchen Ufe, Savoys, Sprouts, white
and red Cabbages, Carrots, Parfneps, Potatoes, fmall Lettuces, white
Endives, Cellery, large and fmall Onions, Cardoons, Afparagus,
almoft all the Year between natural and forced ; all Sorts of fweet

a Herbs,

viii PRODUCTIONS of the S E A S O N S.

Herbs, either green or dried, Sage, Horfe-raddim all the Year, Bed-
Mufhrooms much the fame, Water-crefles, Beet-roots, fmall Sallading,
Spaniih Onions, Sorrel, Charvil, Leeks, Spinach, Jerufalem Arti-
chokes, Parflcy and Parfley-Roots all the Year, except the Winter is
very fevere ; many forced Articles of Gardening are produced in this
Seafon, as Cucumbers, Peas, Beans, and fweet Herbs of moft Sorts.
I flinll take no. further Nptice of thefe Things, as the Purchafe of
them is very High, and the Things are of fmall Value in regard to
their Goodnefs. Pomegranate to be had in this Seafon. April, Much
the fame Production on Hot-beds as the laft ; Golden Pippins, Non-
pareils continue good ; alfo Winter Bon-chretien, and Colmar Pear,
China and Seville Oranges, the Kentifh-ftone Pippins, and Non-fuch
Apples for Kitchen Ufe, and much the fame Sorts of Garden-Stuff,
\vith white and purple Brocoli, Afparagus, and young Raddifhes,
green Plants, fmall Sallading; all Sorts of green, fweet, and cooling
Herbs. Mav, Moft of the Winter Greens fcarce ; but produces frefh
Provifions, both for Deferts and Cookery ; as firft, towards the End,
eirly Duke Cherries, Scarlet and Wood Strawberries ; and for Kitchen
(Jfe, green Peas, Kidneyrbeans, young Plants, Cauliflowers, Cel-
lery, Carrots, both young and old, the laft moftly called Sand-Car-
rots, Spinach, Lettuces, natural Afparagus, green Goofberries,
Apricots for Tarts, young Artichokes, and many other Articles, ac-
cording as the Seafon is favourable.

D E L' ETE. OF SUMMER,
n

This Seafon comprehends June, July, and Auguft. June produce*
of Fijh, Thames Salmon, Turbots, plenty, Trouts, Mackarels, Soals,
red Mullets at Times, and frem Sturgeon the fame, Scate, Maids,
Flounders, Eels, Lobfters, Crabs, Prawns, Craw-filh, and fome-
times John-doreys, with Brills, and Hallibot. July continues much
the fame, si u gup* Thames Salmon, Turbots, only the Beginning of
the Month, and then often indifferent; Trouts are out of Seafon the
latter End of this Month, Soals are good, Scate, Brills, Maids,
Plaice, Carps, Tenches, Prawns, and Craw-fifh. In Poultry, dry
pulled Gecfe and Ducks, wild Rabbits, wild Pigeons, Fowls, Chic-
kens, dry pulled Turkies, tame Pigeons, Giblets, Wheat-ears, large
Fowls, and middling Chickens, Quails, Guinea Fowls, Chickens,
nnd Leverets. Of Fruits and Gat den S/uJ~, Strawberries of all Sorts
in full Perfection, and early Duke Cherries, Currants, both white
and red, Melons, Peas and Beans of all Sorts, Caulliflowers, young
Turnips, all Sorts of Roots, Herbs, and Sallading. Alfo, July, with
the Addition of the Mafculine Apricots, both for Deferts, Tarts, and
Preferves, Hautboys, and all the early Sorts of Cherries, Melons,
and Cucumbers plenty, Artichokes, Carolina Strawberries, Finochio
Duke Cherries. Augufl continues fome Time much the fame, with
the Addition of black and white Heart Cherries, Peaches and Necta-
trines, Hautboy?, late Scarlet and Wood Strawberries, ripe Goof-
berries,

PRODUCTIONS of the SEASONS. in

berries, and Currants of all Sorts, fome early Sorts of Plumbs ; this is
the Seafon when Confectionary replenifhes its Store for the Winter
with dried and liquid Preferves, Marmalades, Cake, Pafte, Syrup, Sec.
The Kitchen is fupplied abundantly with all Sorts of Roots and Greens,
of which a Recapitulation would be both tedious and ufelefs.

DE L'4U<TUMNE. OF AUTUMN.

This Seafon comprehends September, Ofiober, November, and gives
us the greateft Varieties of any for good and great Entertainments, in
regard to Venifon and Game of all Sorts. In Fijh, September pro-
duces Cod, fmall Whitings, Smelts, Haddocks, Soals, Brills, Scate,
Maids, Flounders, Eels, Crabs, Prawns, Herrings, Craw-fifh, John-
doreys, and Turbots at Times, Carps, Tench, Perch and Pikes.
October continues much the fame, with very good Craw-filh, Gud-
geons, Carps, Eels, Lobfters, and Salmon the latter End of this
Month ; alfo Brawn coming into Seafon, and fold by the Fifhmon-
gers. November, Salmon plenty, Crimp-Cod, and Whitings, Had-
docks, Smelts, Soals, Brills, Scate, and Flounders, Plaice, with the
fame Productions as the laft, only Lobfters often deficient in this
Month ; pickled Sturgeon, Oyfters, Muflels, and Cockles at Times.
Of t utc her 1 ! Meat, Pigs, and Pork in full Seafon. In Poultry, the
Beginning of this Seafon, tame Ducks, large Fowls, middling ditto,
Quails, Partridges, Land and Water Reals, Hares, Rabbits, Pigeons.
Odober, Geefe in Perfection, Giblets, Pheafants, Turkies, Wood-
cocks ; the latter End, wild Ducks, Teals, Eafterlings, Widgeons,
Plovers coming into Seafon, Snipes, Larks, Wood Pigeons, tame
Rabbits, and Dunbirds. In Fruits, &c. the Beginning continues
much as the laft Seafon, with late Duke Cherries, Peaches, Nectarines,
Figs plenty, Sweet-water Grapes, red and white Currants, green
Gage Plumbs, and St. Catherine ditto, with other Sorts of inferior
Quality, Mulberries, Walnuts, Filberts, Orlean Plumbs, red Currants,
Morella Cherries for Tarts and Preferves ; Field Mufhrooms, beft for
pickling ; Garden Greens of all Sorts pretty plentiful, frelh Cardoons
and Potatoes ; feveral Sorts of Apples for Tarts and other Kitchen
Ufes. October continues much the fame, with Nectarines, latter
Catherine Peaches, good for raw eating, ftewing, baking, &c. and
the Newington Nectarines, Grapes of all Sorts, Bergamotte Pears,
Burce and Creflant ditto, Golden Pippins coming in good, Medlers,
Mulberries, Walnuts, Imperatrice Plumbs, Chefnuts, Englifh Truffles
coming in, and continue for about four Months ; the Kitchen is ftill
well fupplied with common Roots and Greens, red Beet Roots, good
for Sallad, with Spanifh Onions, Cellery in Perfection for all Ufes ;
Cardoons, Cloreri, Brocoli, Endives, Lettuces, young Spinach.
November, Grapes, Buree Pears, Creflant, and St. Germain, Colmar
and Bon-chretien Pears, Golden Pippins, Nonpareil Apples, and all
other Sorts for Kitchen Ufe ; Love Apples, good to mix withfumee
Sauce ; and much the fame Roots and Greens as the Month before.

D E

PRODUCTIONS of the SEASONS.

DE L'lD'rER. OF WINTER.

This Seafon comprehends December, January^ and February. The
Produce of Fijh in December, is Salmon, Crimp-Cod, Scate, Had->
docks. Whitings, Smelts, Soals, Brills, Plaice, Founders, Crabs,
Craw-fifli, Carp, Perch, Eels, Gudgeons, Turbots by chance, pickled
Sturgeon. And January much the fame, with potted Lampreys,
Salt Fiih, Barrel Cod, frefh Sturgeon, John-doreys at Times, Oyfters
of all Sorts, Mutfels, Cockles, furbots by chance. February con-
tinues much the fame, except that Cod, Haddocks, and Whitings are
going out of Seafon, and Plaice and Flounders are but indifferent ; of
Poultry, Cock Turkies, Hen ditto, large wild Rabbits, Larks, Snipes,
Woodcocks, Plovers, Buftards, Capons, Pullards, middling Fowls,
Chickens, Quails, Hares, Pheafants, Partridges. N. B. Dry pulled
Geefe and Ducks are almoft out of Seafon about January. The
Garden furnifoes ftill moft Part of this Seafon with Golden Pippins,
Nonpareil and Pearmain Apples, Medlars, dried Apples, Chefnuts,
St. Germain and Winter Chaumontelle-Royal Pears, Colmar Pears,
Golden Rennets, and Ruffet Apples for Kitchen Ufe, with Savoy-
Sprouts, red Cabbages, Borcole, Carrots, Parfneps, Potatoes, En-
dives, the French Choux Rave^ commonly called Turnip Cabbages,
Cellery, Onions, Cardoons, and much the fame Sort of Roots and
Greens as fet forth at the Beginning of the Spring Seafon ; all Sorts
of Puree and Italian Pafte are very ufeful at this Time for Soups, as
the Herbs are rather fcarce and of very little Flavour ; all Sorts of
Butcher's Meat is good, with Pork and Pigs in full Seafon ; alfo
feveral Sorts of Roots, although very little ufed in England* as Cor-
fioners, Skirrets, Saffafras Roots for Kitchen Ufe, with Kentim-ftone
Pippins, and fmall Sallading, alfo all Sorts of fweet and cooling
Herbs coming into Seafon, at the latter End.

CONTENTS.

CONTENTS.

Des BOUILLONS, JUS, et COULIS.
Of BROTH, GRAVIES, and CULLIS.

Page.
D UIL LONS de mitonagt, ou bouillons genti rales. Of foaking

or general broth, gravy, or cullis I

Bouillons pour les pot ages & fauces. Broth for foups and fauces ibid.
Bouillon a la bate. Broth made in hafte _ 2
au bain-marie. Broth made with one pot boiling in

Confomme. Jelly Broth . 3

Rcumeftec. Jelly broth of all fragments ib.

Bouillon rafraichiffant. Cooling broth i. 4.

Autre bouillon rafraichij/ant. Another cooling broth ib.

Bouillon printauier. Spring broth ib.

pour adoucir I'acrete du fang. Broth to fweeten the fliaip-

nefs of the blood 5

au de poulet. Chicken water . -. 6

Panade de blans de poularde. Panado of breaft of fowl ib.

- de grueau. Grits panado . ib.

a la Bourgogne. Burgundy panado 6

Jus de <ueau. Veal gravy . .. ib.

de Bceuf. Beef gravy ______ . . ib.

Coulis general. General cullis . . 7
de te que Von <veuf. Cullis of what you pleafe ib.
fitreviffts. Craw-fifh cullis 8

- a la reine. Queen's cullis __ ... ib.
de jambon. Ham cullis . .9

- ' bourgeois. A family cullis ... . ib.

blanc a la bourgeoife. White family cullis ib.

at fives de marais. Cullis of garden beans 10

de lentilles. Lentils cullis . ib.

- de pois. Peas cullis . . ib.
de navels. Turnip cullis ' - ib.
a* bar riot. Bean cullis . - 1 1
de marons, Chefnut cullis . ' ... > . ib.

CONTENTS.

Pag.

Des louillons, jus, et coulis maigre. Of meagre broth, gravies,

and cullis 1

Boniil n maigre pour let pot ages de la table. Meagre broth for foups 1 2

de ptiJJ'on. Fifti broth ib.

Jus maigre. Meagre gravy ' ib.

Cculis maigre. Meagre cullis 1 3

. d'oignons en maigre. Onion cullis meagre ib.

maigre a la reine. Queen cullis meagre 1 4

maigre de navet. Turnip cullis meagre ib.

de p'jis maigre. Meagre peas cullis ib.

Potage au nature/, on defante. A pain natural foup 15

.. a la ft >n- bonne en gras & en maigre. Soup of all forts of

herbs with meat or without ib.

- de ris a la pluchc verte en gras ou maigre. A rice foup of

both forts, pale green 1 6

de cbapon au ris. A capon or fowl rice foup if>.

a la Conty en gras ou maigre. Soup Conty, meat or filh ib.

de bibcrot &ufrcmage. Cheefe foup of both forts 17

glace de touies fortes de <viande. Glazed foup of all forts

of meat ib.

de -vermicel en gras & en maigre. Vermicelli foup, with
meat or fifli 18

Soupe bourgeoije. A family foup ib.

Potage au marons. Chefnut foup ib.

d'iffus d'aigneau au coulis a la reine. Lamb's head foup,

and all appurtenances, with queen cultis - 19

'" - a la Cbartre. Chartre foup * - ib.
Bifque de cailles. A quail turine foup ib.
Potage de toutes fortes de legumes. Soup of all forts of herbs 2O

aux choux. Cabbage foup ib.

Julienne gras & maigre. Soup Julienne with meat or fim 21

de differ tnte puree. Soups of different porridge ib.
defimouillc. Italian pafte foup ib.

a la Dauphine. Dauphine foup ib.

. , i- de gibier. Game foup 22

de toutes fortes de croutes. Soup of all forts of cruft ib.

- a la Parme. Parma foup .. 23

a I* Autriche. Auftrian foup ib.

a la madehnette. A common innocent foup ib.

df macarcny. Macarony foup ib.

a la moufyuetaire. Soup for a good ftomach 24.

a la marquife. An epicure's foup , ib.
- a la Rhinoceros. Pigeon foup, called Rhinoceros, from an

Indian bird _______ /'.

de navets a Vltaliennc. Turnip foup, Italian falhion, meat

or fifh 25

alaCre/y. Soup Crefly ib.

de Lazagne. Lazagne foup , . ib.

Soupe

CONTENTS.

Pas.

Soitpf maigre de differ entesfa^ons. Meagre foup of different forts 26
Potage maigre d'ecreviffes au ris. Meagre craw-fifh and rice foups ib*

maigre a la puree de lentilles. Lentil foup meagre ib.

maigre de- ris a la reine. Rice foup meagre a la reine 27

de lait de plujieun fa$ons. Milk foup of different forts ib.

Ouille au citrcuille. Pompkin Soup - 2 g

Bifque maigre a*x ecrevijjes. Meager craw-fifh turin^ ib.

Potage maigre de moules. Muffel foup meagre . 2 n

Ouille maigre de plujtenn fa/jons. Olio, or turine of different forts ib.
Potage de (routes en maigre de plufieurs fafoas. Meagre cruft foup

of different forts . 7 -^

de lait d'amande. Almond milk foup - 30

- d'orge monde. Peeled barley foup . ^

Des SAUCES. Of SAUCES.

Sauce nonpareille. Nonpareil fauce - - o

" a la Nivernoije. Nivernois fauce , f ~ I

Petite Italienne. A little Italian fauce . /^.

~ Italienne blanche. \^ r hite Italian fauce - ib.

< a la mariniere. Manner's fauce .

au celadon. Sea-green fauce . y^
au colons. A lively- colour fauce z - 4

au confomme. Jelly broth fauce - 3,

a la Saxe. Saxon fauce . ^

a !' 'iaifon. Sauce of a thick confiftence . /^
a I'ozeille. Sorrel fauce . >.

a la mariette. Common fauce . ^

au c ''cuille. Charvil fauce - . /.
au j ;. Parfley fauce ... _,

a la . ttte. Small herbs, civet fauce -

a Ic Garonne. Gafcoon fauce .

aufenouil. Fennel fauce . _,

" a famiral. Admiral's fauce . /^.

" Roy ale. Royal fauce . ^5

a la Flamande. Flemifh fauce . /'.

a la hate. Sauce in a hurry . /^

a Faigneau. Lamb fauce .-.__. /^^

a P aw are. The mifer's fauce . ib.

au <verjus. Verjuice fauce, or poor man's fauce 37

" au pauvre bomme. Another poor man's fauce ib.

douce. Sweet fauce , tf f

aufumet. Sauce made with game ib.

ravigctte. Relifhing fauce . , .. jb.

ravigottefroide. The fame cold , . 38

' & la Madeleine. A common fimple fauce . jf, f

a I'a/pic. Sharp fauce afpick + ib.

a la gendarme. Military fauce - ib.

Sauce

CONTENTS.

Pi&.

a la belk-'vue. A well looking fauce 39

a la morue. Scate fauce or cod - ib.

. au win. Wine fauce - *&

a la Polotiof/f. A Polifh fauce ib.

aufoye. Liver fauce, or fauce of liver 40

blanche. White fauce ib.

Z. rEfpagQle. Spanifh, fauce ib.

. Robert. Robert fauce ' " 4 *

a la moutarde. Muftard fauce ib.

a la carpe. Carp fauce - ib.

a Vanguitte. Eel fauce *f

a la Bechamel. Begarnel fauce ' 4 2

., eu naquereau. Mackerel fauce ib.

. remoulade. Horfe raddifh or muftard fauce ib.

poivrade. Sharp fauce *

hackee. Minced fauce 43

.- au bain-marie - - **

- au porcfrais. Frefh pork fauce ib.^

. a la. noxette. Nun's fauce 44

*verte. Green fauce ib.

verte (Tune autrefafon. Another green fauce ib.

piquante. Sharp or relifhing fauce ib.

. au bleu celefte. A flcy-blue fauce 45

au pentife. Pontiff fauce ib.

a la nicbon. The houfe-wife's fauce ib.

. au reverend, gras ou maigre. The parfon's fauce ^- 46

a la Milanoife. Milan fauce ib.

a F orange. Orange fauce ib.

au tanard. Sauce for ducks ib.

a I'ecbalotte. Shallot fauce - 47

au bled 'uerd. Green wheat fauce ; ib.

a la reine. Queen's fauce ib.

facide. Ac;d fauce - ib.

* a la becajfi. Woodcock faucc ' 48

au trufes. Truffles fauce 'b.

maigre de plujieurt faijons . Meagre fances of different forts ib.

- general. General fauce ib.

au beure noir. Burnt butter fauce 49
fimple. Simple fauce ib.

Du B(EU F. Of BEE F.

%

Lattgue de bfgufau grosftl. Frefh tongue in a plain way 50

Langues de bccufs en caijfes. Sham beefs tongues - ib.
Langue de bafufs a la remoulade. Beefs tongue with a relifhing fauce 5 1

. de bceufs en ragout. Beef tongue ragout ib.

de bceuf grillit. Broiled beef's tongue ib.

Langues

CONTENTS.

Pag.

fumett. Smoked tongues 5 i

Langues de bceuf four ties. Smoked tongues of another fafhion 53

Langue de bceuf a la troche. Beef's tongue roafted it.

. de bceuf a la braife. Beef's tongue brazed 53

de bcsuf en crepine. Beef's tongue in cowl veal, or other ib.

de bceuf a la St. Meneboult. A brazed tongue broiled ib.

, ' de bceuf au gratin 5 4
Fate & tourte de langue de bceuf. Beef's tongue pye, with raifed

puff-pafte ib.

Langue de bceuf au Parmefan. Beef's tongue and Parmefan checfe 55

Cer--velle dc bceuf. Ox's brains ib,

Palais de bceuf a la St. Menoult. Beef's palates St. Menoult ib.

-debceiifalapoulette. FricafTee of palates ib.

. de bceuf a Y Anglo tfe. Beef's palates, Englifh fafhion 56

de bceuf au petit lard. Beef 's palates with pickled pork ib.

de bceuf au Pontijfe. Beef's palates with Pontiff fauce ib.

de bceuf au Parmefan. Beef's palates and Parmefan 57

de bceuf en filet ib.

de bceuf et} timbale. Beef's palates in moulds of any fort ib.

: debceiifa la brochette. Beef 's palates broiled on fkewers ib.

de bceufen menus droits. Beef's palates cut in filets or minced 5 8

de bceuf a la mariette. Beef's palates in a common way ib.
' de bceufalaPro<venc > ale. Beef's palates, Provence fafhion ib.

de bceuf au Parmefan anx oignons. Beef's palates with
Parmefan and onions 59

de bceuf au gratin ib %

* de bceuf a I'cfcalope. Collop of beef palates ib.

de bceuf a la marmotte. Beef's palates, country famion 60

de bceuf a la ra-vigotte. Beef's palares with a relifhing fauce ib.

" de bceuf deplujjcursfatjons. Beef's palates of different fafhions 61

Queue de bceuf au cboux. Beef's tail and cabbage ib.

de bceuf aux lentilles. Beef's tail ahd lentils ib.

' de bceuf en pate cbaud. Beef 's rump pie 62

de bceuf deplujieursfai;onr. Beef's rump of different fafhions ib.,

Gras double a la Robert. Tripes, fauce Robert ____. j&.

r double au verjus. Tripes, verjuice fauce 63

double plujteur s famous. Tripes of different fafhions ib.

Rognon de bceuf a la moutarde. Beef's kidney and muftard fauce ib.

Rognons d& bceuf a la mode ib.

Rognon de bceuf enflets. Kidney minced > 64

Rognons de bceuf en pate cbaud. Hot kidney pie ib.

Rognon de bceuf a la bourgeoife. Kidney, family way ib.

Tetine de <vacbe au <verjus. Cow's udder and verjuice fauce 65
Vfage de la graijje de bceuf & mouelle. The way to ufe beef's fact

and marrow . ib.

Tranches de bceuf a la bourgeoife. Beef fteaks, family way ib.

Tranches de bceuf a la Camargot. Beef fteak?, by the name of a

famous dancer < . " 66

Tranches

CONTENTS.

Pag.

Tranches dt bauf a la royale. Beef fteaks, court falhion 66
. * . de bcsuf a la fervante. Beef fteaks to eat hot or cold,

family fafhion ib.

dt bauf au caramel. Beef fteaks glazed or fricandeau 67

Canel/ons de boeuf. Beef forced meat, in form of a pudding ib.

Andouillettes de tranches de boeuf. Beef puddings or faufages ib.

Boeuf de defferte a la Sainte Meneboult. Cold beef marinated 68

. de dejjerts a la bourgcoife - ib.

~ de de/crte en papillotte. Cold beef broilded in paper ib.

Culotte de boeuf a la Mantoue. Rump of beef, Mantua fafhion 69

de boeuf fume e. Beef's rump fmoked ib.

*. -aTecarlatefansfaipetre. Scarlet beef without fakpetre 70

de boeuf a la Gafcogne. Rump of beef, Gafcogny fafhion ib.

de boeuf dans fon jus. Rump of beef in its own gravy 7 1

de boeuf diverjtfie. Rump of beef diver fified ib.

de boeuf au win de Champagne. Rump of beef boiled in
white wine ib.

_ de boeuf a la royale. Rump of beef, court fafhion ib.

de boeuf a la Sainte Meneboult ___ 72

Aloyau au demy f el. Chump of beef half falted ib.

Filets d'aloyau de toutes fafons. Fillets of beef of all forts 73

Aloyau au four. Sirloin baked in the oven ib.

- en ragout. Small firloin ragout 74

a la Daupbine. Sirloin, Dauphine fafhion ib.

Filet d^aloyau en crepine. Fillet of beef in cowl ib.

d'aloyau aux fines kerbes. Fillet of beef and fweet herbs 75

d'aloyau aux oignon. en crepine. Fillet of beef and onions

in cowl . ib.

de boeuf a Fintendante. Fillet of beef a la commifFary ib.

de boeuf aux ancbois. Fillet of beef and anchovies 76
ta de boeuf a l y admiral. Fillet of beef, admiral fafhion ib.

* de boeuf glaj/e. Fillet of beef and jelly ib.

Filets de boeuf au grilles. Fillets of beef broiled 77

Filet de boeuf a la Ni<veruois. Fillet of beef, Nivernois faucc ib.

de boeuf a Pltalienne. Fillet of beef, Italian fauce ib.

de boeuf a la gendarme. Fillet of beef, gendarme fafhion 78

Poitrine de boeuf fumee. Brilket of beef fmoked ib.

- de boeuf a la monarque. Brifket of beef, monarch fafhion ib.
de boeuf a la St. Meneboult. Brifket of beef broiled, St.

Menehoult 79

Tendrons de boeuf de plujieurs fa$ons. Beef griftle of different fafhions ib.
Cote ou carbonate de boeuf au four. A rib of beef in the oven 80
de boeuf a la remoulade. A rib of beef with muftard or

horfe-radilh fauce

de boeuf 'a VAngloife. Rib of beef, Englifh fafhion

Cotes de boiufa la H llandoife. Ribs of beef, Dutch falhion
Or f Hits dt boeuf. Beef's ears .

CONTENT!

Du VEAU* Of VEAL.

ft.

*Tete de <veau a la bourgeoife. Calf's head, family way 8-z

-- -- de veaufarcie. Calf's head fluffed 83

_ de veau a la poivrade. Calf's head with a fharp fauce ib.

- -- de <veau au verd-galant. Calf's head fried with parfley ib.
-- de veau en crepine. Calf's head in cowl - - 84

de veau a la fauce au pore frais. Calf's head with frefli
pork fauce > - ib.

r de veau a la St. Meneboult. Calf's head, St. Menehoult ib*

de veau marince. Calf's head marinated - 85
Oreilles de veaufrites. Calf's ears fried 7 - ib.
de veau en menus drcits* Calf's ears fhredded ib*

de veau au gratin ib*

de veau au Pontife. Calf's ears, Pontiff fauce 86

* de veau a la Martine. Calf's ears, houfewife fafhion ib.
' - de veau au fromage. Calf's ears and cheefe ib.

de veau a I'ltalienve* Calf's ears, Italian fafhion ib*

------ de veau a la Sainte Meneboult - - ib.

Cer<velles de <veau a la creme.. Calf's brains, cream fauCe 87

- de veau aux petit s oignons. Calf's brains and fmall onions ib*

- de veau aux ecrevffis. Calf's brains and craw-fifh ib*
-- de veau aufoleil. Calf's brains fried crifp ib.
l - de veau a la Gafcogne. Calf's brains, Gafcoon fafhion 88

de veau au reveil. Calf's brains, muftard fauce ib*
' ' - de veau a differences fauces. Brains of different falhioil

and fauces . .. ib*

Yeux de veau de differentesfa^ons. Calf's eyes of diffef eftt fafhiorts ib.

Langue de veau. Calf's tongue ; - g^

Fraife s de veau a u natureL Calf *s caldron, in a plain way ib*.

- de veau aufoleil. Caldron fried of a fine clear colour ib*
de veau a la P r oven f ale. Caldron, Provence fafhion ib.

Crepinettes de fraifes de veau. Caldron drefled olive fafhion ib.

Baigneits de fraifes de veau. Caldron fried, fmall fritters 90

Fraifes de veau en crepine. Caldron in veal cowl - ib.

- - de veauaVAllemande. Chaudron, the German fafhion ib.
Yourtes aux zephirs defraife de veau. Calf's caldron pie 9 \
foye de veau a la bate. Calf's liver in a hurry - ib.

- de veau a la rocambole. Calf's livejf with green -ihallots or
chibbol - - /.

1 de veau a la brocbe. Roafted . ib.

- deveanenbatereaux. Calf's liver haflets . .... g z
~^de veau a la braife. Calf's liver brazed . ib*

- de veau a la mariniere. Calf's liver, the failor's fafhion ib.
SauciJJes defoye de veau. Calf's liver faufages - 93
Rognons de veau dej>lufieursfa$ons. Veal kidney of different fafhions ib*
fieds de veau de flu/ieursfafons. Calf's feet of different fafhions ib*

b Pied,

CONTENTS.

Pa&.

Pitds de veaufarcis. Calf's feet with forced meat 9^

Pied de <veau au citron. Calf's feet, lemon fauce 94.

Ris de <veau de plufieurs fa, ons. Sweet-breads of different fafhions ih.

de <veau a la Ducbe/fi. ' Calf's fweet- bread, a la Duchefs ib.

de veait au confomme. Calf's fweet-bread with rich cullis fauce ib.
- de veau en Ckrifteaux. So called from the fauce 9 -

de veau aux fines herbs. Calf's fweet' bread with fweet herbs ib.

deveciuaTAngloife. Calf 's i weet-breads, Englifh fafhion 96

de veau a la d'Armagnac. From the Inventor's name ib.
- de veau a. la brocbe. Roafted fweet-breads - 97

de veau au Pontife. Sweet-breads, Pontiff fauce ib.

de veau en hcrijon. Sweet-breads as hedge hogs ib.

Rijfille a la cboify. Fried forced meat ib.

Queues de veau aux cboux. Calf's tails and cabbage 98
- de veau diverfifiees. Calf 's tails of different fafhions ib.
Amourettes de plufeeurs famous. Lamb's fry, and others, of dif-
ferent fafhions 99

Tendrons deveau au petit pois. Veal griftles and green peas ib.

^Tendrons de veau printaniers. Veal griftles, fpring fauce- 100

'Tendrons de veau frits. Veal griftles fried ib.

de veau a la poulette. Veal griftles fricafiee ib.

> de veau aux legumes. Griftles with any fort of greens 101
de veau en fricandeau. Griftle or breaft of veal larded

fricandeau . ib.

Poitrine de <veau aPItalienne. Breaft of veal, Italian fafhion ib.

de veau f rite. Breaft of veal fried 1 02

de veau enfurprife. Breaft of veal mafked, or wonder, &c. ib.
Oreillei de veau farcies a la quenelles. Calf's ears fluffed ib.
Poitrine de veau marinee. Breaft of veal marinated ib.

de veau farcie en ragout. Breaft of veal fluffed ragout 103

de veau au court bouillon. Breaft of veal in its own fauce ib.
de veau au Pontife. Breaft of veal, Pontiff fauce ib.
de veau en crepine. Breaft of veal in cowl ib.

de veau a la Romaine. Breaft of veal, Roman fafhion 104
Cotelettts de veau a la mariee. Veal cutlets, bride fafhion ib.

de veau grillees. Veal cutlets broiled ib.

* de veau en ragout. Veal cutlets ragout 1 05

de veau en papillottes. Veal cutlets in paper ib.

de veau marinees. Veal cutlets marinated ib.

- de veau compojees. Veal cutlets compofed or fh.ammed ib.

-" de veau en fricandeau. Veal cutlets fricandeaux 106

de veau aux fines berbes. Veal cutlets and fweet herbs ib.

<& wait aux petit pois. Veal cutlets and green peas ib.

veau au crucbon. Veal cutlets in cruft < ib.

rjeaualapoele. Veal cutlets, half fried 107

veau a PItalienne. Veal cutlets, Italian fauce ib.

de veau en crepine. Veal cutlets in cowl ib.

di-verfifihs. Veal cutlets of different manners ib.

Carry

CONTENTS.

Pag.

Cafrf de veau glaffe on pique a la brocbe. Neck of veal glazed,

larded, or roafted 107

. de veau a lafervante. Neck of veal ftewed 1 08

de veau a la poi-vrade. Neck of veal and fharp fauce ib.

de veau au monarque. Neck of veal, monarch fafhion ib.

tie veau en cr;pins'. Neck of veal in cowl 1 09

. de VL au en furprife. Neck of veal fluffed ib.

CuiJJ'cau de veau aux epinards. Leg or knuckle of veal and fpinage ib.

. de veau a la daube. Leg of veal doubed, or a la mode ib.

Quartier de veau au cbrvrtuil. Leg of veal cut venifon fafhion 1 10

- de veau au caramel. The fame cut as above glazed ib.

Ei-aule de veau. Shoulder of veal 1 1 1

Grenandim de veau auxanchois. Small fricandeaux, anchovy fauce it'.

RiJ/olettes de veau. Veal collops ib.

Paiipiettes de veau. Veal olives 112

Brezolles de veau. Veal brazed, a different collop ib.

Poupeton. Meat pudding . 1 1 5

Marbree. Marbled, coloured, &c. ib.

Grenade. A grenado 1 1 4.

Grenade en Daube. Grenado dobed ib.

Favorites. Different olives j 1 5

Venetienne de veau. Broiled veal, Venetian falhion, ib.

aujambon 1 1 6

a la motile. Venetian with marrow . .1 ib.

au vin de Champagne ib.
Tricandeaux aux legumes. Fricandeau with garden greens ib.
Noix de veau au Pontife. Knuckle of veal, Pontiff fauce j 17

de veau a la St. Cloud. The fame, St. Cloud fafhion ib.

de veau glaffee. Fillet of veal glazed ib.

Rouelle de veau a la daube. Small fillet of veal ftewed ib.

de vtau a la cendre 1 1 8

Andouillettes au celeri. Sham faufages with celery ib.

de veau a la Conty. Fillets of veal, Conty fafhion ib.

Timbale a la Rotnaine __ . 1 l ^

Veau a lajolette. Without art ib.

Gateau de Mai. A fpring cake r ib.

Pain a la Flamande. A Flemifh loaf I2O

Crepinettes de Godiveau - ib

Gateau de veau en crepine. Veal cake in cowl ib.

Veau ala vittageoife. Veal, peafant fafhion 121

Bagatelles de veau. Trifles of veal . - ib;

Filets de toulis a la Bechamel. Fillets of cullis meat Bechamel ib.

Du MOUrON. Of MUTTON.

La queue de moutcn de differentes fa$ons. Sheep's rumps of dif-
ferent fafhions - .. 121

b 2 Queues

CONTENTS.

Pag,
Queues de mouton en tanape. Sheep's rumps veiled i zz

de mcuton au caramel. Sheep's rumps glaxed ib.

de mouton au ris. Sheep's rumps with rice ~ ib.
i dn mouton au Parmffan. Sheep's rumps with Parmefan

cheefe .123

de mouton a la Flamande. Sheep's rumps Flemifh fafhion ib.
de mouton a la Milanoifc. Sheep's rumps and favoys ib.

en terrine, ct ailerons, au coulis de marons. Tureen of
fheep's rumps and pinions, with chefnuts 124.

de mouton en bocbepot. Sheep's rumps in hotchpot ib.

Langue s de moutsn. Sheep's tongues ib.

de mouton a la Pro<ven$ale. Sheep's rumps, Provence

de mouton glace es. Sheep's tongues as fricandeau 125
Langue de mouton a la royale. Sheep's tongues, royal fafhion ib.
Langues de mouton aux oignons en crepine. Sheep's tongues with

onions in cowl ib.

Langue de meutpn en papillottes. Sheep's tongues in paper 1 26

de mouton au Parmefan. Sheep's tongues and Parmefan

Langues de mouton au four. Sheep's tongues in the oven ib.

de mouton enfurprife. Sheep's tongues mafked or {hammed ib.

de mouton a la liaifon. Sheep's tongues ragout 127
* de mwton a la Daupbint. Sheep's tongues, Dauphine

fafhion - . ib.

de mouton a la bourgeoife. Sheep's tongues, plain family
fafhion . 128

de mouton en tourte. Sheep's tongues pie ib.
Canelons de langue de mouton. Sheep's tongue fried in pafte ib.
Plea's de mouton de dijferentes fa$ons. Sheep's trotters of different

fafhion s . 129

de mouton a la itlle-viu. Sheep's trotters - ib.
Pied de mouton en canon. Sheep's trotters fried in pafle ib.
Pieds de mouton a la St. Meneboult. Sheep's trotters fried or broiled ib. '
de mouton a Vafpic . 130

de monton a la rai>igotte. They are ferved with the fauce

fo called

Carre de mouton au reverend.

and anchovy

i - de mouton en fricandeau

m de mouton fans fa$ons, 'viz. plain

. de mouton en crepine. In cowl

de mouton a Fecbalcttes. With fweet herbs

de mouton au iambon ~

de mouton a la mode

au
<i la

Neck of mouton larded with ham

.I.-- de mcuton a la jardiniere, ou a la capudne. So called from

the greens, &c. ^ ib.

Cotelettes

CONTENTS.

Paff,
Cotelettes de mouton fans malice. Mutton fteaks without art, a

plain way 131

^iricot de mouton aux racing s. Hanicot of mutton with roots 132

Lotelettes de mouton de plufieurs fa^om. Mutton Iteaks of different

- de mouton oufenouil; fennel ib.

. tie movton a la cendre. ' Mutton chops ftewed flowly ib.

de mouton a rumour eux ib.

de mouton en crepine. Mutton fteaks in cowl -^ ib*

. de mouton en crepine a'une autre ja$on. Another way 133

- de mouton enfurtout. Mutton fteaki mafked or difguifed ib*

- de mouton a la Cbartreufe. Mutton fteaks, called after

the above, frier fafhion ib.

de mouton J "rites. Mutton fteaks fried 134.

.1.1 de mouton a la Filler oy . ib,

i n de mouton a lafervante jb.

. i . de mouton a F Allemande. German fafhion ib.

i de mouton a la Daupbive _ ib.

Brefolles de mouton. Mutton collops - 135

; de mouton a la po'e'le. Mutton collops another way ib*

de msuton a la Perigord ib.
! de monton aux concombres. Mutton collops with ftewed

cucumbers ib.

Mouton a la bechamel aux onions . 136

Pain de mouton au gratia. Mutton rolls in gratin ib.

filet i de mouton marines - . - < 137

de mouton a la coquette ib,
dt mouton glaj/es aux concombres ib.

de mouton en canellon \ ib.
Fricandeau de mouton > 138
Hacbis de mouton de plujieurs fafons. Hafhed mutton, different ways ib*
Cafcalopes de mouton au i>/# de Champagne, Muttqn c'pjlops and

white wine . . jb.

Rouelles de mouton aux cignoas T 130
Poitrine de mouton de plufieurs fafons. Breaft of mutton different

ways p ~~ 16.
Epattle de mouton a la Parme. Shoulder of mutton, Parma falhion iB.

de mouton au four. Shoulder of mutton baked in the oven il,
- de mouton a la St. Menehoult. Shoulder of mutton broiled 140
SauciJJTons d'epaule de mutton. Saufages or coloured moulder it.
Epaule de mouton a la bonne femme. The good houfewife ib.

de mouton en timbah 1 41

1 de mouton aufang - ib.
Selle de mouton a la St. Menehoult. Saddle or loin of mutton broiled ib.

de mouton en tanape. Matted ib.
Rot de bif de mouton 142

- de bifglaj/e. plazed ib.

sr de bif a la gar one. The fame, a la garone it.

Gigot

CONTENTS.

Pa*

Giget tie montn au cbou-fieur. Leg of mutton and cauliflower 1 42

lie mouton au vin de Champagne ib.

~ de mouton euf lets farcis rfj

Grenadins de mouton. Small fricandeau of mutton 143

Gigot de mouton a la mode. Leg of mutton, a la mode ib.

. de mouton a la Gafcogne. The Gafcony fafhion ib.

. tie mouton a ritalienne. Italian fafhion ib.

de mouton a PEfpagnole. Spanifh fafhion ib.

Mortadellft de mouton. See the receipt 1 44

Gigot dt mouton en <venaifon 'b.

. dt mouton a la fervante *&

i de mouton a la Modene 145

. de mouton au militaire ' ib.

de mouton aux legumes ib.

. de mouton au bacha *"

de mouton a la St. Geran 1 46

, de mouton a la Madeleine * ib.

Du COCHON. Of the HOG and PIG.

De la connoffance & dijjefiion du cochon
meat, and cut it up

Cocbon de /ait roti. Sucking pig roafted

.. .. - de lait en galantine. Coloured pig

. de lait au Maine llanc. Pigs, white monk's fafhion

. de lait au fere Douillet. Pig in jelly

Roulades de cocbon de lait. Rolled like large olives -

Cocbon dt lait a la Bechamel. Pig, Bechamel fauce

Paupiettes de cochon de lait. Olives of fucking pig

Cocbon de lail en timbale. Sucking pig in mould

tixre de cochon enfanglier. Hog's head, as wild boar

Ballon de cocbon. Made round, the form of a foot-ball 152

Vfage defang de cocbnn & out res. The ufe of hog's blood and others 153

Petit f ale. Pickled pork ib.

Eebinee a la poivrade. Chine of pork, poivrade fauce ib.
Le lard, comment le faire. How to make bacon for kitchen ufe ib.
Queues de cechon de plufleurs fa^ons. Pig's tails of different fafhions 154
PUJs de cochon a la Sf. Meneboult. Pig's feet brazed and broiled ib.
Oreilhs Is panache de cochon de plujieurs fa^ons. Pig's ears of dif-
ferent fafhions . . ib.

de cocbon. Black puddings , 155

de Sainte Ger ain . . ib.

Jins. Fine, delicate, better than the former ib*

blancs. White puddings ib.

liana communs. Common white puddings 156

defojes de merlans. Puddings of whitings livers ib.

defoyefgras. Pudding of fat livers 157

d'ecrevij/cs. Craw-fifh puddings ib.

Boudint

CONTENTS.

Pfc:

Saudi fis defaifand. Pudding of pheafant 157

de lapins. Of rabbits 158

Cervelats fumes. Large faufages fmoked ib.

- , de phifieurs fa$ons. Of different forts 159

SaudJJes de cochon. Common pork faufages it.

_ en crepinettes.. In cowl ib,

, de veau en crepinettes. Of veal meat it.

. de plu/teursfa^ons. Of different forts 160

. . de Champagne. With Champaign wine it.

<Timbale de loudin. A mould, fo called, filled with black pud-
ding preparation it.
. a la mariniere. Sailor fafhion 161

a la Sainte Cloud - it,

. a la Sainte Menehoult. Saufages broiled _ ib.

. auxfnes berbes. With fweet herbs 162

. en ragout ou puree. Saufages as ragout, or with any fort

of porridge 163

Andouilles de cocbon. Chitterlings or large faufages ib.

de baeuf. Beef chitterlings 164.

de <veau. Chitterlings of veal ib,

de Rouen it.

~ a rAnghife. Engliih falhion 165

de gibier. Chitterlings made of game jb.

. " a la Bechamel. White chitterlings ib.

. depot/an. Of fifli 166

a la Flamande. Flemifh fafhion it.

Andduillettes-de veau an Parmefan. Small chitterlings with Par-

mefan cheefe - il.
SaudJ/bns defanglier. A thick fhort faufage made of wild boar meat 167

- an brodtquin. Made fquare between boards, racktied ib.

Faxons de faire les jambons. How to make hams 168

Jambon de Mayence. Hams, Weftphalia faihion it.

' engelee. Harn in jelly it.

au naturel. Ham drefled in the common way 169

- " roti. Ham roafted ib.

a la braife. Ham braized ib.
Roties de jambon. Toafted bread and ham with eggs 170
Filets de pore frais. Fillets of frefh pork it.
Cotehttesdeporcfrais. Frefh pork fteaks > 171
Langues foitrees de pore. Pork's tongues Huffed it.

De L'AIGNEAU. Of LAMB.

Teie d'aigneau a la plucbe vert. Lamb's head of a pale green fauce 1 72
-' d'aigneau a la Mordeirwe. Lamb's head, after the name of

the Inventor it.
Lamb's head of different manners 173

fete

C .0 N T E N T S.

Pag,

Wre d'aigacau au Pontife. Lamb's head, another way 173
.. d y aigneau a la Conde. Lamb's head, Conde fafhiori 174.

fffit faigneau de plujieitn fafons. Lamb's head, with all its ap-'

purtenances, of different manners Ib.

Epaule d'aigneau a la Daupbine. Shoulder of lamb, Dauphine

fafhion . ib*

Epaule. d'aigneait a lu vcijinc. Neighbour faftiion 175

Quartier d'aigneau en ere fine. Quarter of lamb in cowl ib.

Ret de bif d'aigneau au monar-ue 176

Quartier faigneau auxfnes herbes. Quarter of lamb with Aveet herbs if-.

d'aigneau a lareine. Quarter of lamb with white fauce \-jj

d'aigneau en /auctions. Quarter of lamb as thick fau-

fages or chitterlings , ' ib.

Carre d'aigneau a la belle-iiue. Necks of lamb looking agree-
able, &c. &c. ir>.

dtelettes d'aigneau a la Proven fa/e. Lamb fteaks, Provence falhion I 78

i d*aigneau en bigarttre. Lamb fteaks diversified ib.

Queues d'aigneau aufoleil. Lamb (leaks of a bright colour 179

Du chevreau ou cabrit. Of kid it>.

DES GROSSES ENTREES en TERRINES et 4UTRE3*
Of large Firft Courfe Difhes, Tureen and others.

Ouille de differ entes fa $ons. Olio, or tureen in different manners i So

Carbure. A tureen with different forts of meat ib.

Ttrrines a la Flamande. Tureen, Flemifh fafhion 181

''ferrine a I'Angloife. Englifh fafhion ib.

de eeque I'on <ueut. Tureen of what you pleafe it.
debecajjes. Of woodcock 182

de perdrix. Tureen of partridges ib.

Terrifies de queues de mouton, ff ailerons, au coulis sf ragout de
morons. Tureen of fheep's rumps and poultry pinions, with

chefnut cullis and ragout . 1 83

Terrine de volatile*. Tureen of poultries it.

au monarque . 184

de tapreaux. Tureen of rabbits ib.

de macreufes au jambcn. Tureen of wild or fea ducks

with ham < 185

de poijffon. Tureen of fim ib.

a la neu<vaine. Tureen as you pleafe, or any how 186

defaumon. Tureen of frefh falmon - ib.

difauman anx ecrevijfes. With craw- fifh 187

CnJ/erole au ris . ib.
Different bocb.pot. Hotchpot of different forts

Ouille au bain marie. Hochpot of all forts of meat 1 98

Salamalec. A fancy dim, or tureen _________ i 89

Financiere. Meaning a rich expenfive diih . ib.

Cbartreufe

CONTENTS.

Pag.

Cbartreufg. After the name of thofe friars 1 90

Marbree. Marbkd, coloured > < > ib.

Corbillon. Intermixed like a balket 1 9 1

Matetotte royale * ib.

Matelottes de ce que Von vent. Matlot of what yoU like 192

Prujfienne. Matlot, Pruffian falhion 193

Mat elott e aii general. Fit for a General ib.

auxoignons d'Hollande. With Dutch or Spanifh onions ib.
Gateau de viande de ce que Vont veut. Meat cake of what forts

you pleafe - 1 "- 194.

>" a rEfpagnole. Cake, Spanifh fafllion ib.

Compojitlon de panade pour toutes fortes de <viartdes. How to rnake

a ^ roper batter to ufe with all forts of reading meat 195
Des couleurs que Totifejlrt a la cuijine. Of colours ufed in cookery ib.

De la VOLAILLE. Of POULTRY.

Poulets en fricaffee. Fricaflee of chicken < 196
Fricaffee de poulets a lafermiere. Fricaffee, farmer fafhion, or in

hafte ib r
Differentes fricaJJTees de poulets. Chickeji fricaffee of different

manners 197

Poulets a giblottes de plujiiurs fafoas. Jumbals of chickens of

different manners ib.

a Yetuvee. Chickens ftewed or matlot > 198

a la ca<valiere. Meaning without art or ceremony ib.

migncns aux ecrevijfcs. Small chickens with craw-filh ib.

a 7a perle. Chickens in the form of pearl 1 99
au <vin de Champagne. Chickens with white wine fauce ib.
-' au Pontife. Chickens, Pontiff fauce 200
a la f alette. Wanton, fantaftic, &c. - ib.
" ' a la belle-'vue ib.

> a la ntariee. Chickens, bride fafhion 201

1 a I'ltalienne. Chickens, Italian fafhion ib.

a Vafpic 202
Filets de poulets a la Bechamel pannee. Fillets of chickens, Be-
chamel fauce and bread crumbs ib.

foujfles a la Bechamel. Fillets puffed, Bechamel fauce ib.

Fleuronsala brunette. Flourifh in form of petit pate 203

Poulets a la bricoliere . - ib.

Petit pouffins aux paniis. Small chickens, and preferred nedlarines 204.
Fricajflee de poulets a la Bourdois. FricafTee of chickens, after the

name of the Author ib.

Poulets biftories. Chickens garnifhed, embellifhed, &c. 205

a la pierrettes. Chicken marbled ' - - 206

Culottes de poulets aux petit s oignons ib.

Poulets aux ({revij/es. Chickens with, or as craw-fifh ib.

c Poulett

CONTENTS.

Pag.

'f a la krocke avec ragot de legumes. Roafted chickens with

Itewed greens 207

. // la brocbe a differentes fauces. Roafted chickens with

different fauces ib.

a I"" excellence. Excellency ib.

.. a la jardiniere. From the garden greens which make

the fame ' 208

a la tonne amis. Chickens without art ib+

en papillottes. Chickens in paper 209

a la Daupbine. Chickens, Dauphine fafhion ib.

en J'aueijfcns. Chickens as large faufagcs

a I* admiral. Chkkens, admiral fafhion

. a la Tartan. Chickens, Tartary fafhion

entre deux plats. Chickens done between two dimes

. marines. Chickens marinated

a la Sainte Mcnehoult. Chickens broiled

Fricandeaux de pculets a I'Efpagnole. Spanifh fafhion
Poukt-i au <verd-pre. Meadow-green -

Matelotte de poulets a la brocbe. Matlot of chickens roafted

de poulets a Tanguille. With eel

-- de poulets cuits. Of roafted chickens

Grenadins de poulets

Poulets aux trufes. Chickens with truffles

a la Sainte Cloud. Chickens, St. Cloud fafhion

a la liafon aux petits aufs compofes.
fauce, and fmalls eggs fhammed

-' a la villageoife. Chickens, country fafhion

au gratin

en fur tout. Chickens mnfqueraded

a la reine

au celadon

(i I'Angloife* Chickens, Englifli fafliioa

en caij/'es. Chickens in paper cafes

an roumejlec. Cullis n>ade of fragments
Cuijjts de poulets a different es jauces & ragouts

with different fauces and ragouts
Poulets a la

-- aux petits ptis. With green peas

a la poele. Chickens in a hurry

- au Parmefan. With Parmefan cheefe

- au blanc-mange

- au <verjus. With verjuice grapes or others
. - au Sultan. Chickens, Turkifh fafhion

" a la favorite 223

mignons aux pijlacbes. With piftachio nuts 224.

Matclotte det pduhti aux ratines. Matlot of chickens with roots ib*.

Pojtletr

CONTENTS.

Pag.

Pallets glaces. Chickens glazed -- 224

- a la payfanne. Chickens, coun try- wife fafhion 225

. en gcltzes ; appelles au Pere Douitlet. Chickens in jelly ;

called a fribble, codling, &c. $

- a I'Indienne . 226

a la marmot te * iff.

Du DIN DON. -Of TURKEY.

Dindon a la brochc a differ elites ragouts. Roafted turkey with

different ragouts ib.

fan is d'oigncns & petit lard. Turkey fluffed with onions

and pickled pork 227

au Pere Douillet ib.

en galantine. Turkey, coloured 228

a la daube. Turkey dobed ib.

Daube de dindon foure. Turkey dobed another war 229

Dindcn au court bouillon. Turkey in its own gravy it>,

. farcl de trufes a I'Efpagnole. Turkey Huffed with truffles,

Spaniih fafhion 230

en timbale. Timbale, a mould made in the form of a

kettle-drum ; ib.

a I'ecarlalt. Turkey, fcarlet colour ib.

a la Mayencc. Turkey, Mayence fafhion 231

'a lapoele. So called for being done with very little liquid ib.

" farci de marons & fauciffes. Turkey roafted, fluffed with

faufages and chefnuts ib.

Salmi de dindon. Turked hafhed 232

Cuiffts de dindon a la Pfetrtttfale, &c. ib.

Jliles & cuiffes de dindon glades. Wings and legs of turkey glazed 233
Filets de dindon de plufuurs fa^ons. Fillets of turkey different ways ib.
CuiJ/es de dindon en facon de cuijfcs d'ojes Legs of turkies pre-

ferved like legs of geefe 234

- de dindon en furprife. Sham legs of turkey ib.
Pates de dindons a la Sainie Meneboult. Stumps of turkies, St.

Menehoult, fried or broiled ib.

Du PIGEONS Of PIGEONS.

Frfca/ee de pigeons a la pouletie. White fricafiee of pigeons 23 5

de pigeons aux pet its pois. With green peas 236

- dc pigeons a la payfanne. Country fafhion ib.

Pigeons en juriout. Pigeons mafqueraded, &c. ib.

" aufoleil. Tranffurent like the fun < ib.

four.es aux pijlacke. . Stuffed pigeons and piftachio nuts 237

au court bouillon n . fl.

a la Sainte Meneboult ib.

glacet aux leguma. Glazed and ferved withftewed greens 238
C 2 Pigeons

CONTENTS.

Pag.
Pigeons a fa Perigord au g rat in , 238

a la troche a dijferentes fauces f? ragouts. Roafted pi-
geons with different fauces and ragout 239

.. en hotbepct a I'Efpagnole. Hotchpot of pigeons, Spanilh

falhion ib.

. en erepine au Pontife. Pigeons in cowl, Pontiff fauc^e 240

-. .. . aux ecrwiftf. The fame, with crawfifh cullis ib.

a la Bry, a ritalienne. Pigeons, from the Inventor's

name, with Italian fauce 241

a la crime aux ecre<viffes. With cream and craw-fifli, as

a fricaflee

. au beurre d'ecre<vijfis. With craw-fifh butter

. accompagnecs aux ecrevijjes. Accompanied with craw-fifh 242

.- a la charmante. Delightful ib.

an monarque. Royal 243

enfurprize a la ravigotte. Mafked, with ravigotte fauce ib.

.. a la creme. With cream fauce 244

au Parmffan, et au gratia. Glazed, or with Parmefan

.. a la Fiane . 245

i. aux alles, aux granadins. As if alive, with fricandeaux 246

a la brunette. Brown pigeons ib.

au reverend. The clergyman's falhion 247

a la bate. In a hurry . , , . ib.

' au grot rene. With a ragout -___ it.

a la moelle. With marrow *- ? 248

" a la Pro'venfale. Provence fa(hion ib.

' en heri/on. Like a hedge-hog - it,

' a la. Intendante - . . . . 249

aux oignons, en ere pine. In cowl, with onions it.

a la crapaudine. Like a toad ib.

a la marline. Flatted 250
" a la princeffe. Of a rich preparation it.
Compote de pigeons aufang. Stewed with blood 25 I
Pigeons a la dauie, et aufenouiL Dobed, with or without fennel it.

a I' eminence. Cardinal's fafhion . 252

a V Allemande. German fafhion ib.

a I'echalotte. Farced with lhallots 253

en mateloite. Matlot of pigeons ... ib,

Timbale de pigeons au fume, et en pate. Of a game flavour, or

in moulds it.

Poupeton de pigeons aux choux-feurs. Mafked with cauliflowers 254

Pigeons aux trufet. With truffles . it.

DES

DES CANARDS, CANETONS, OTES, fc? OISOXS.

Of Ducks and Ducklings, Geefe and Goflings.

Page.

Canard aux petits pots. Duck and green peas ". 255

Canetons roules. Duckling rolled - ib.

en hatereau. Roafted on fmall fkewers, called hatereau ib.

de Rouen a la broche. Rouen duckling rpafted 256

. a I'ltalienne. Italian fafhion j& m

- en fricandeaux 16.

. a la puree vert. With green peas porridge 257

Canard en timbale <* ib.

.. a la Romaine ib.

' a la Nivernoife. Duck, with fauce Nivernoife * H>.

. a la daube. Duck ciobed 25$

aux navets. Duck, with turnips ib\

Macedoine de canard. Macedonian ducks - ib.

Canard de plujieurs fa^ns. Different ways 250

a la Pritjjienne. Pruffian fafhion ib.

Grenadins de canard a la royale. Small fricandeau of duck 260,
filets de canard de pltt/teursfa$ons. Duck hafhed, of different ways ib.
Oyes & o'ifons de plujieurs facons . Geefe and goflings, of different

manners 2&

Cuijfis & ailes d'oyes, comment Its tonfer<ver. How to preferve

legs and wings of geefe /J5.

Qye a la daube. Dobed goofe ib.

Oye a la Carmagnole. Goofe, after the Inventor's name 262

.- di<verfifiee. Different ways /.

Pieds d'oyes en crifteaux. Stumps of geefe in clear jelly 265

DES PQULARDES fcf CHAPONS. Of Fowls and Capons.

Poularde au groi fel. Fowl, plain boiled 263

au court bouillon. A fowl in its own gravy . 264

au reviel. Re<veit, quick fharp fauce to the palate ib.

a la royale. Fowl, cpurt faihion ib.

a lafervante 265

au due. From the title duke - - ib.

a la reiae ib.

enfauciffe. Done in the form of a large faufage 266

frite. A fowl fried ib.

en cingarat. With flices of ham _ - 267

a la Sainte Menckoult . . - ib.

a la Tartare ib.

au poi;;t dujour. From the various colours 268

aux trufes. A fowl with truffles - ib.

Fricandeau d'une poularde. Fricandeau of a whole fowl 269

etu<uee. Stewed fowl ib.

Poularde

CONTENTS.

Pag.

Poularde an fang. Fowl fluffed with black pudding preparation 270

filets de poularde a la pculette. Fillets of fowl fricaflec ib.

Poularde glacee. Fowl glazed -- ib.

en c repine. Done in cowl _ _ 271

en galantine. Fowl in cake or marbled ib,

. a la financier e - ib.

Cuijfis dt poularde accompagnees ; meaning with other things.

Legs of fowls garnifhed *- 272

filet i de poulardefouff.ee a la Bechamel. Fillets of fowl, with a

raifed Bechamel fauce ib.

Poularde aumiroir. A looking-glafs, a very clear jelly 273

Cuijfcs de poularde a Vementail. The lhape of a fan ib.

- de poularde s au quadril 274.

Rijfclles a la Bechamel. A fry of poultry, with Bechamel fauce ib.

Poularde en hochepot. Hotchpot of fowl 275

. en berffon. Fowl as a hedge-hog ib~.

*. aufime - ib.

- en cbipoulate. A tureen, or fowl matlot ' 276

Cuiffis de poularde aux trufes. Legs of fowl and truffles ib.

de poularde att prince ib.

- de poulardes a la gendarme. Military fafhion 277
foires at poulardes aux trufes. Legs of fowls in the form of pears ib.

Cuffes de poulardes en gele^. Legs of fowls done in jelly ib.

Culottes de poulardes a Vltalienne 278

Cbamoices - ib

Cuiffes de poulardes a la cendre. Upon afhes 279

Quenelles de poularde. Forced-meat balls ib r

CuiJ/es de poulardes Bacbique. From Bacchus 280

Ailerons de poulardes au dindons de differ ente s fa$ons. Pinions of

fowls or turkics, of different manners it.

compojes. Shammed pinions ib,

Terrine d' ailerons aux marons. Tureen with chefnuts 281

Crete* enfricaffees au blanc. Cock's combs white fricaffee ib,

J)es foyes gras. Of fat livers ib,

DE LA y EN AISO N OU VIAXDE NOIR.
Of Venifon, or Brown Meat.

J)u fanglier ou eocbonfauvage. Of wild boars or wild hogs 282

Sang tier a la daube. Leg of a wild boar dobed 283

Hure de fanglier a la bratfr, Boar's-head brazed ib,

Sanglier a la poi--vrade. Roafted, and ferved with a fharp fauce 284

en pet iff ale. Pickled - . ib.

Ecudin de Janglier. Black puddings of wild boar //',

Dn marcajjin. Of the fucking wild boar . ib.
- cerf, t>icbe t daim, (be-vreuil, & faon. Of deer, hind, buck,

doe, kid, and fawn 285

CONTENTS.

DU GIBIER EN GENERAL. Of Game and Wild Fowls.

ft*.

Lapreaux en caillcs. Rabbits roaited as quails - 28 >

, au Pontife. Rabbits, Pontiff fauce ~ 286

a I'ffcahpe. Rabbit collop ib.

en galantine. In cake or marbled ib.

. au pois. With green peas 287

Roulades de lapreaux. Rolled ___ ^

Lapreaux en papillottes. Broiled in paper ib.

. marinees. Marinated ib.

_, gn fricaffee. Fricaffee, white or brown ib.

Cuijfes fie lapreaux a. la Dauphine ib.

Fillets de lapreaux enfurprife. Mafkcd ib.

Lapreaux en ragout de plujieurs faijons. In ragout, different ways ib.

a la brocbe aux fines berbes. Roafted and fluffed with

fweet herbs ib.

. a la Pro'ven^ale. Provence fafhion ib.

en timbalis. In moulds ib.

~- en grenadins. In fmall fricandeaux ib.

. en matelottes. With other kinds of meat it.

Filets de lapreaux melts. Fillets mixed ib.

~ aujambon. Mixed with ham 288

Lapnaux en acbis. Haflved with other meat ib.

. en racourci. Shortened i$.

Filets de lapreaux grilles. Fillets broiled ' ib.

Lapreaux en crepine. In cowl ib.

au monar^ue. With royal fauce ib.

en falade* Salmagundy ib.

<Terrine de lapin a la puree, & petit lard. Tureen of rabbit and

pickled pork, with porridge ib.

a la payfanne. Tureen, the country fafhion ib.

Lapin en gelee. In jelly ib.

en paupiettes. Olives of rabbits ib.

Lie-lire en terrine a la daube. Tureen of hare dobed ib.

aufang. Hare with its own blood 289

Roulades de liwre. Collared hare - ib.

Filets de h<vreaux a Vefcalope. Collop of leveret ib*-

Gateau de lie<vre. Hare cake - ' 293

Cotelettes de levreau. Cutlets of leveret ib.

Liwre en civet. Hare ftewed 29 1

Levreau au cbevreuil. Leveret, kid fafhionr > - ib.

Lrevre a la Polonoife. Hare, Polifh fafhion . /.

- en haricot zyz

Levreaux en crepine, 3* grettin . . . ib.
Filets de le-ureau aux legumes. Fillets of hare with dewed greens ib.

Boudins de lever eaux. Black puddings made of hare or leveret 293

Filets de levereaux aux anchors. Fillets with anchovies tb.

Lrvtreavx a la minute. Qwck } in a moment 'ib.

ton

CONTENTS.

Pa*.

Da ramertaux. Of wood-pigeons - 294.

RaMsreaux a FAllemande. German fafhiori - ' - - it.

_ aux fenouil. With fennel fauce it.

Becajfif, BecaJJines, tff Bee aux a la troche a dijferentes fauces. Wood-
cocks, fnipes of both kinds, roafted with different fauces it.

Salmie de becajjes 295

. de becajfcs a la Salnte Menehou.lt ib.

Jlecaflines a la ducheffe ' 296

Eecaux a-la Perigord it.

au Jaime de provente. Snipes falmie, Provence fafhion 297

Filets de becajffes au jus de canard. Fillets of wood- cocks with

duck gravy ' " it.

Becajfes & beeajpnes aux trufes y & aux olives. Wood-cocks and

fnipes with truffles and olive ragout it.

Des alouettes. Of larks -" 298

Alouettes en cerifes. Larks in the form of cherries ib.

Des flutters, varteaux, & grives. Of plovers, lapwings, and

thrufhes ' it.

Pluvier a la Perigord. Plover with truffles 299

Cailles a la Flamande. Quails, Flemilh fafliion ib.

..i au laurier. Quails with laurel 300

. - en ragout, ditto en matelotte, au gratin, &c. - it.
Des perdreaux & pe rdix. Of partridges, young and old ib.
Perdreaux a la troche a differ entes Jauces & ragouts. Roafted

partridges, with different fauces and ragout - it.

. a la Madelaine 301

grilles aux fines herles. Broiled with fweet herbs it.

i a la Proven fdc, au Pontife it.

au conftmme. With rich cullis fauce ib.

a la Perigord 302

Perdrix a la filler oi. From the title it.

Perdreaux a la Mandui. After the name of the maker 303

1 a lajardiniere. With garden greens it.

Perdix a la daube Sicilienne. Partridges dobed, Sicily falhion it.

Perdreaux a la Daufhine . , . 304

1 au citron. With lemon fauce - it.

glaces. Like a fricandeau it.

a la Poknoife. Poliih fafhion it.
Aihis de perdreaux au gratia . . . it.

Perdreaux au fumet . . it.

a la braze aux choux. Brazed with cabbages it.

Ac bit a la Turque. Hafhed, Turkey fafhion 305

Des RAGOUTS, et des RISSOLLES. Of Ragouts, Collops, or Fries.

Ragout de Salpicon. Forced-meat ragout 305

ifon afarcier. Ragout for fluffing any thing 306

Ragout

CONTENTS.

Pa.

Ragout de falpicon a PArkquine. Of various colours 306

-- defoyesgras. Of fat livers - 307

de crete'. Of cock's-combs ib.
. de jambon. Of ham ib*
de petits asufs, et rognorts de toq. Of fmall eggs and

cock's kidnies - - 308

- da rls de -veau. Of Calf's fweetbreads ib.

- mclss dc trufes et d'buitres. Of trufRes and oyfters 309

a V Anglcife. Englifh fafhion ib.

- feercviJTes. Of craw-fifh 3 1 o

- de laitances. Of carp rocs il.

- de mottles. Of mufclcs - ib.

- d'huitres, de plu/ieurs fafons. Of oyflers, different ways 3 1 1

- de morilles. Of morclls - - - 3 1 2
da champignons. Of mufhrooms ib,

de concombres. Of cucumbers 313

. -- de f>ois> Of green pens - ib.

- de i/frjus. Of vcrjuic? grapes, and others ib.

- de trufes. Of truffles - 3 1 4.
d'afperges en petits pois. Of afparagus, as green peas ib.
' - de petits oignons. Of fmall onions - ib.

de ratines. Of roots 315
. - de navets. Of turnips ib.

- de cbicoree. Of endive and lettuces ib.

- d'oxeit'le. Of forrel - 3 1 6
. - fefinars. Of fpinach - - ib.

ck cardans d'ej'pagne. Of Spanifh cardoons ib.
" de <pijT aches. Of piltachio nuts 317

1 de cornicbons. Of Girkins " ib.

de cerneaux. Of green walnuts /.
de cboux. Of cabbage

- de cbouxfleurs. Of cauliflowers . 3 1 8

d^baricots 'verds. Of kidney-beans ib,
RiJJolles a la bechamel. White collops ... ib,

a la cboify . 319

de palais de bceuf. Of beef's palates - ib.

de gibier. Of game ' ib.

- de differ entes farces. Of different forced-meats 320

r (t la preji ente - ib.

a la Proyenfale. Provence fafhion , - ib.

Du ROTI, et de la f aborts de h preparer. Of ROAST, and how

to drefs each Kind 321, &c. &c.

Du POIS SONS d'Eau douce, et de Mer. Of Frefh and Sea Water Fifti.

Dfs graces et braifes maigres. Of meagre glazes and brazes 325

de poijfin. Fiih forced-meat - < > ib.

d Farce

CONTENTS.

Pag.

Farce mnigre fan* poijjons. Meagre farce without fifli 326

Carpe au ccurt-btuillon, et an bleu. Stewed carp, blue fauce id.

a la bourgogne. With red wine iff.

a laf.nanciere. Rich and expenfive 327

far tie, a In gendarme. Stuffed, the military fafhion ib.

' grillee, alafar<.e. StufFed and broiled 328

/rite. Fried ib.

a Fetuvfe. Stewed ib.

- etuvle a la chartreufe. Stewed in the monadic way 329

en matclotrc. In matlot ib.

en matelatte a la marinicre. In matlot, feaman's fafhion 330

a la Jacobine. Another monaftic way ib.

aux fines herkes. With fweet herbs ' ib.

farde. Stuffed 331

a la Daupbine. The Dauphine famion . ib.

- au monarque. Carp monarch 332

a la Pclonoij'e. Polifli fafhion ib.

a la brocbe. Roafted ib.

. tn achis. Haihed 333

, en redingotte. Mafked . ib.

- en eciijjon. In the form of an 'fcutcheon ' ' ib.

au prince. The prince's famion 334

Filets de carpes de plufieurs fa$ons. In fillets ib.

Du brocket. Of pike 335

Brocket a la foulette. Pike with white fricaflee ib.

. frit. Fried pike ib.

a I'ltalienne, a la brocks. Roafled, Italian fafhion 336

. en dauphin. In the form of a dolphin ib.

a la marice. The bride's fafhion ib.

au gros fd. In a plain way 337

a la brocket, en gras ^2 en maigre. Pike roafted with
meat, or meagre fauce ib.

a la femone. The country wife's famion ib.

en g ranadins. As fmall fricandeaux 338

en etu'Vce. Stewed as a matlot il.

au 'vin de Champagne. With white wine ib.

a it Provenfalt. Frovence fafhion < 339

a la ducbcffe. Her grace's famion ib.

. moitie aujblue, moitie frit. Half ilewed and half fried ib.

a I* Allemande. German famion 340

a F Efpagnole . Spanifh fafliion ib.

~ a F Arleqirine. Of various colours ib.

Des Anguilles. Of Eels . 341

jfnguilles tnfricaffee de poulets. Eels as chicken fricaffee ib.

. a In Ni-vernoife. With Nivernoife fauce ib.

. a la brocbe, di'verjifn'e. Roafted, different fauce ib.

. glacee. Glazed, as a fricandeau 342

. . a la cbartreufe . . . ib.

Anguilles

CONTENTS.

Pag.

illes a la Sainfe Meneboult - . .... 343

au brodequin. Racktied ib.
a dc. co'/fer f ver les anguilles, ou autres poijjons. To preferve

eels, or any other kind of fifh . ib.

ixtes. Fried eels 344

--- ti I'etu'uce. Stewed, or in matlot ib.

-- en canape. Matted, or mafk.cd 345
A rdouilleties d'anguilles. Saufage, or chitterlings o'f eel it>.
jfnguilles a la Napolitaine. Eels, Neapolitan fafhion 346

--- a I'afpic. With a fharp fauce - *'/.
Des lamprois. Of lampreys . ib.
Encvee de lamproi. Ste.wed lamprey - 347
La>n' t >roi grille a la rtmouiade. Broiled, with remoulade fauce ib.

-- a r Italienne. Italian fafhion - ib.

- ft la burgogne. With red wine 348
De perches. Of perches _______ ib,

Perche au beurre. Perch, with butter fauce - ib.

-- a la Tar tare. Tartary faihion - 349
- 2' dijferentes fauces 9" ragouts. With various fauces and

ragouts

la Saint 'e Menehoult

. -- a r^Kgloij'e. Englifh faihion - ib.

- matte'otte a feau. Matlot of perches - .. , .. J^Q
-- au <uin de champagne. With white wine ib.

Des tenches. Of tenches - 351

Tenches a la poulette. Tenches, as a chicken fricaflee - ib.

- au Pontife. With Pontife fauce - ib.

en ragout. Ragouted . . ib.

a la bonne-femme. The good houfewife's fafhion 35 z

a la ravigc,tte. With ravigot fauce - ib.

- au monarque. Royal fafhion ib.

- - de plufeeurs fafons. Different ways 353

a r Italienne. Italian faihion - ib.
Delatruite. Of trout 354
Truite aux fines herbes. Trout with fweet herbs ib.
-- a I* Allemande. German faihion - ib.

- au bleu. Of a fine blue colour 355

-- a la chartreufe. In a monafdc way . . . ib.
-- a la perigord. With truffles i ib.
-- glacee. Glazed as a frieandeau 356
-- JUtts. de dijferentes famous. Fillets of trout, different ways ib.

-- au four. Baked - - ib.
-filets aux win de champagne. Fillets of trout with white wine 357
Du tarbillotiy goujcn, et grenouilks. Of the barbel, gudgeon,

and frogs 357, 358

f)u Saumon. Of falmon . 358

. d 2 Saumon

CONTENTS.

Pag.

Saumon aux ecrevijjes en gras et en maigre. Salmon with craw-nfli 359

- accompagne. Garnimed with other things it,

. aux fnes berbes. With fweet herbs 360

e 71 n'icandeau "~" ib.

a la bonne-femme. The houfcwife's fafhion it.

frit. Fried 3 6

flets a I'ltalienne. Italian fafhion ib.

en hatelets. As haflcts ib.

Pure de faumcn a differentes fauces et ragouts, Joul of falmon,

with different fauces and ragouts $6z

Darde de faumon, a la cboiji. Split falmon ib.

CaiJJes de faumon fumes. Cafes of fmoked falmon ib.

Saumott/ale a la Hollandoife. ' Dried falmon, Dutch faftiion 363
Salade de faumon fale, et autres fa^ons. Sallad of dried falmon,

and other manners ib,

Df Vcjlurgeon. Of fturgeon . ib,

Efturgeon a dijferentes fauces en gras et en maigre. Sturgeon

with various fauces 364

> a la troche en gras et en maigre . ib.

" a la mayence. Larded with ham ib.

a la bonne-femme. The houfewife's fafliion 365
-. grille. Broiled ib.

& la Saint e Menehoult y en gras et en maigre it.

a I'Angldfe. The Englifh fafhion J 367

Crenadins ftfargtw. Sturgeon in fmall fricandeaux ib.

Ejlurgeon a la cenetrt. On afhes, or brazed flowly 368

Du turtot et turtotin. Of turbots, large and fmall ib.

Yurtot au court-bouillon. Turbot, plain boiled - ib.

Turbotin aux fines berbes. Small turbot with fweet herbs 369

- a la Sainte Menehoult. Broiled it.

Filets de turtot, de differ entes famous. Fillets, different ways it,

Turtotins au Parmefan. With Parmefan cheefe 370

Turtot au Pontife. With Pontiff fauce it.

glacft. Glazed it.

>-en citron. With lemon 371

' a lafinanciere, (See carp under the fame name) ib.

a la Hollandoife. The Dutch fafhion 372
De tariets, plies, et halitotte. Of flounders, plaice, and hallibut it,

Carhts au citron. Flounders with lemon fauce 373

De la fair. Of the foal ib*

Soles au Pont if c. Soals with Pontiff fauce 374,

de pluficurs fathom. Soals, different ways ... ib.

"" aux fines berbes. With fweet herbs -. ib.

au four. Baked ___ 375

i en hatereau. Olives of foals, either fried or roafted ib.

: en fricandeaux . it.

filets defoles a la Bechamel. Fillets of foals, with Bechamel fauce 376

defoles au verjus. Fillets of foals, with verjuice fauce it,

toPalofe. Offhad-nlh. _ _,- it,

CONTENTS.

De la vive. Of the weaver ..' . - 377

Fives de differentes famous - . ib.

Matelottes de vives a la Provencals ib.

Fives a la Sainte Cloud . . /.

.' . glacees _____ jb.

aux fines herbes - ib.
a la ducbej/e ib.
- farcii a dijferentes fauces > 378
a la foulette * ib*
a la Provencals ib.
-. a V AV.emande ib.
De merlans et furmulets. Of Whitings and Mullets ib.
Merlans a la fauce a la Morue. Whitings, with fauce Morue Ib.
. en hatereaux. (See foals) 370

Quenelles de merlans. With forced-meat balls ib.

, a la moutarde. With muftard - ib.

. au Pontife. Pontiff fauce ib.

- a la fervante. In a plain manner ib.

Eperlans a la Sainte Me.neboult. Smelts broiled 380

en furtout, Mafked ib.

au fenouil. With fennel fauce ib.

Mate/offcs, ou epcrlans aux fines berbes, Matlot of fmelts, or

with fweet herbs - ib.

Du maquereaux. Of Mackerels 381
Maquereaux a la maitre d'hote!. Mackerels, the clerk of the

kitchen's manner ib.

- aux fines berbes. With fweet herbs - ib,

. a la Flamande. Flemifh fafhion 382

au cuurt-bouillov. In their own fauce ib.

a I'ltaliennc. Italian fafliion ib.

1 en fricandeattx -

'. Afrits. Fried

" a la Nivcrnoife. With Nivernoife fauce

Filets de maqucrcaux au jus d 1 orange.

orange fauce

Ca'ijjes de maquereanx aux trufes. Mackerels broiled in

cafes, with truffle fauce

Maqucreaux aux ecreviffes. With craw-fifh fauce

en cailles. Like quails

Des barengs et far dims. Of herrings and pilchards
Harengs frais i a la moutard. Freih herrings, muftard fauce

' frais marines ___________

frais, fauce au caper;. With caper fauce > -

1 frais, au fenouil. With fennel fauce -

frais, a la Sainte Menehonlt. Broiled

" frais, BVX fries berbes* With fweet herbs ,

Hereng)

CONTENTS.

Pag.

Hertfigs frais, en matelstie. Matlot of frefh herrings 386

fon tt Jules a la Sainte Menebouh. Dried and pickled

herrings, broiled ib.

Sardines grilles. Broiled pilchards ib.

JR.auget aux capres. Roaches, with caper fauce 387

Du cabiliof, de la morue, et merluche. Of frefh, barrelled, and

dried cod ib.

Msrluche a dijferentei fauces. Dried cod, or flock fifn, to dif-
ferent fauces ib.

Hure de cabiliot aux huitres. Cod's head, oyfler fauce 388 .

Morue fraiebe, aux f.nes kerbes. Codling, with fweet herbs ib.

ou merluche a la Flamandc. Barrelled or dried cod, Flemifh
fafhion - ib.

a la caputine. Barrelled cod, the Mendicant way ib.

- et rxerlucbe a la jardiniere. With garden fluff 389

a la mai f re d'httel ib.

- a la moutarde. With muflard fauce > ib.

au beurre noir. With burnt butter ib.

a la creme 390
aux verju-s de grains ib.

De la rain. Of fcate ib.

Raie a dijferentts fauces. Scate, to different fauces ib.

au beurre noir. With burnt butter ib.

marit;te~ Marinated 391

grillee. Broiled ib.

aux fines berbes, a la Jacobine. With fweet herbs ib.

en matelote au Parmefan ib.

au <vin de champagne. With white wine fauce 392
a la burgogne. Wkh red wine fauce ib.

De la PATISSERIE. Of PASTRY.

Pate brifee. PufF-pafte 393

feuilletee. Rich puff-pafle ' tb.

feuilletee a Vbuile. Rich pufF-pafte, with oil ib.

' a demi-fuilletage. Not quite fo rich 394.

' a la graife de beeuf. Paile with beef fuet ib.

a baignets. Friture pafte, or batter ib.

croquante. Pafle for crokants . ib.

a la royale. Royal pafle 395
a la reine. Queen's pafle ib.

a VEfpagnole. Spanifh pafle ib.

a canellon. Pafle to bake or fry any thing in ib.

au ris. Rice pafle 396

au beurre d'ecrtviffes. Pafte with craw-fifh butter ib.
aufucre. Sugar pafle ^ , , , . ib.
ax fromage. Cheefe pafle . ib.
a la ducbe/Te. The duchefs's pafte 4.

Pa*

CONTENTS.

Pag.

Pated^amandes. Almond pafte - 397

- a echaudte. Shoudy pafte -- - ib.

- a brioche. Tvvifted like a Turk's cap 398

- de flans, dario'es, ft de ce que I* on i>tiut. Pafte proper for
large and fmall cuftards ib.

- a la Flamande. Flemifti pafte < - . 399

De P A T E S. Of P I E S.

Pate de bccuf. Beef pie - ib.

. - de wean. Veal pie - 400

- de mouton mele. Mutton pie mixed ib.

- - de cichon de lait. Sucking pig pie - - ib.

- dejambon. Ham pie - 401

de venaifon. Veniibn pie " iL,

de poulardes, d'u^dons, et autres volatlles. Of ail kinds of

poultry and wild fowl . - 402

. d' Amiens, en fate fine. Amiens pie, with a fine pafte ib.

- - d* Amiens, en pate bife. Ditto, in common pafte 403

- deperdrix. Partridge pie - ib.

- de pluviers, lecaffes, et bccajjtnes. Pie of plovers, wood-
cocks, and fnipes - 404

. de pigeons, ortolans, cailles, alouettes, &c. Pie of pigeons,

quails, or fmall birds ib.

de peri'^ueux. Perigord pies - ib.

- - de lie<vres et de lapins. Pie of hares and rabbits 405

- de faifand. Pheafant pie - ib.
. - ftftvrgedtt. Sturgeon pie -- - ib.

- de macreufe. Pie of wild fowl ib.

- de truite. Trout pie - 406

- - de foles. Soal pie ib.

- defaumon. Salmon pie - - ib.

Des Tourtes, Pates Cbauds, et Petites Patfferies.
Of Tourts, hot Pies, and fmall Paftries.

Tourtes d^ ailerons. Tourte of poultry pinions
de becaj/es. Of woodcocks

- aux cailleteaux. Of young quails

- deflets de levrauts. Of leveret's fillets

- defois gras. Of fat livers

' - de langues de bceuf, veaii, et mouton.
and mouton tongues

de lapreaux. Of rabbits

de pigeons. Of pigeons

de ferdreaux. Of young partridges

CONTENTS.

Pag.

STourtes de godiveaux. Of raw force-meat 410

de tendrons de veau. Of veal griflles ib.

de faucijfis accompagnees. Of faufages garnimed with

other things ib.

* de lafaques. Dumpling pafte pie ib.

de <viandes blanches. Of white nieat _ 41 3
. deflets de mouton a la Robert. Of fillets of mutton and

onions

. . en putts. In wells

de cannetons au e vin de champagne
white wine

au xepbir

de lapin au zephir. Of rabbits, in the fame way

de macaroni au zephir

d'oeufs. Of eggs

defoles. Of foals

de moules et de buitres. Of oyflers and muffels
" de cabilliot. Of cod, &c.

d'efturgeon, d'anguilles, de brockets, et de carpes.

fturgeon, eels, pike, and carp
Des petit s pates de godi-ueaux. Of force-meat petty-patties

- ntjoucij/ti, In the form of faufages

a la reine. With queen fauce

- au Pontiff. With Pontiff fauce ib.

' de ce que I' on vent. Of what you pleafe . 417

a la choify. With fsveet-bread, &c. ib.

a la perigord. With a farce mixed with truffles ib.

a la ncffi. With udders ib.

- a mincelle. Wiih minced-meat ib.

' de gibier. With any fort of game ib.

depoifon. With fifh ib.

- de poijjbn aux ecre--v:Jfis. With craw-fifh butter or cullis ib.

de poiffbn a la creme. With bechamel or cream fauce ib.

"- d'oeufs. With eggs . 418

" de toies ct laitanccs. With livers and roes ib.

Des Tourtes et autres Patifferies d'Eniremets.
Of Tarts, and other fecond Courfe Paftry.

Tcurte de cerefes froides. Cold cherry tarts - 418

de framboijes. Of rafberries ib.

dc fraifes a la glace. Of ftrawbcrries and iced cream 419

d'abrifots. Of apricocks ib.

" de franc hipane. Italian tart - ih.

a la motle. Marrow tart 420

- d'amandes. Of almonds .. ib.

Toui-te

CONTENTS.

Page.

Vourte de verjus. Of verjuice grapes, &c. 420

- ds mi/feat. Of fweet grapes ib.

--- de ftftaches. Of piftachio-nuts 421

^Tcurtc a la cbantiili -- ib.

--- de pommei. Of apples -* ,____ ib.

--- de poires. Of pears ib.

-- de prunes. Of plumbs - 4 22
Of fpinach

-- de grofeilles iwies. Of green goofberries - *&

- de cbocolat, et de cojfe. Of chocolate and coffee 423
--- a la payfanne. The common, or country fafhion ib.

-- de trafes, a la glace. Of truffles, iced ib.

Tourte d' Entremets de ce que ton veut.
Second Courfe Paftry of any Kind of Fruit or Jelly.

Petitcsjaloitfis. (From a grate, through which Nuns and Spanifh

wives are fpoken to) - 424

'J'artelettes a la crZme. Cuftard in pafte ....... ib.

a la panne - ibi

-- el-, majjepains. Tartlets of fugar pafte ib.
Riffolles d : 'entremets de ce que I* on <veut. Fritures for fecond courfe

dimes of any kind . 425

Souffets. Raifed puff cakes - it.

Croquantes a la d'Ejlrees. Crokants, from the Inventor's name ib.

- - en caramel. Burnt fugar crokants > 426

11 de pate d'amanda. Of almond pafte ib.

Naeuds d'epees. Sword-knots 427

MaJJefains de Jleurs. Sugar, or almond pafte, cut in flowers ib.

Paniers da <vendange ib.

Pctites rojjettes. Small knots 428
Petites corbeilles de maffepains a la glace. Small buckets of fugar

pafte, with iced cream ib.

Gateaux a la madeleine. Common fmall cakes - 4.79

a la neige. Whipt cream, like fnow - ib.

dc niauffles ib.

Bifcuit de Turin, ou gateau de Savoy. Savoy cake 430

Sonnet de Turquie a la glace. Turk's cap, with iced cream ib.

Bonnet de Turquie enfurprize. Sham Turk's cap _____ ^- ,

Gateaux en turbans _. _. ib,

Bonnet aux piji aches . ib.

Gateaux en feuillage. Cake of rich puff pafte - ib.

- a la Polonoife. Polifh cake ib.

- au Sultan. Turkifh cake 43 z
" d'amandes. Almond cake . -- - ib.

- la. Bechamel. Bechamel cake . ib.

e Gateaux

CONTENTS.

Pag.

Gateaux dc Compiegne 43 3

au r:s. Rice cake it.

de pijtache. Piltachio cake it.

ds -uerjus. Of preferred verjuice grapes it.

a la Daupbine. Dolphin cakes 434

Rameqtiins. Cheefe cakes it.

vole au -veut. Light cheefe cakes it.

Timbules. Mould in the fliape of a kettle drum 435

Pet its choux. A fmall fort of fhoudee it.

Bifcuit au clinquant. Tinfel cake it.

Talmoufes. Cheefe cakes of a different kind from ramequins it.

de Salute D, :ts 436

Flancs. A large cuftard it.

DarioJes. Moulds fo called it.

Feuillantine. Cream cakes 437

Ecbaudes au fel. Dumpling pafte it.

P it.it s a'amr.ur. Moulds fo called it.

G:belets a la mciille. Marrow tumblers it.

Different! Entremets de Eifcuits.
Different fecond, or laft Courfe Dimes of Bifcuit Pafte.

Gcndfes. Olive fritures 438

Canellons it.
De^ entremets de creme, legumes, et autres. With meat, or without 439

Creme legere. Light cream it.

au chapeht. Cream in borders like a firing of beads it.

en quadrille. In fquares, or of four colours 440

a la croix de Maltbe. Like a Malta-crofs ' it.

a la Suliane. Turkish cream it.

a I'atteffe. Nun's cream 441

Creme a la mariee. Bride cream . it.

- frite. Fried it.

Autre creme frite. Another fried cream it.

Crfme de chscalat. Chocolate cream . , . - j^^z

de coffee. Coffee cream it.

. d' herbages de ee que I' on veut. Of any kind of garden herbs it.

Vi'/oKtee. Soft, rich cream it.

brulee. Burnt cream - 443

de vermice!, au de ris. With vermicelli or rice it.
- a la Stra/tcurg. Strafbourg cream it.
^ a la Daupbine. Datiphine cream 444

- au gratin. Glazed cream _ it.

mcrinquee. Frothed cream 445
Autre creme meriuguee. Another frothed cream . it.

Creme

CONTENTS.

Pag.

Creau fouffee. Raifed, or puff cream 445

a la re'tne. Queen's cream 446

.. d'oeufs a I'eau. Of eggs and water it.

an blanc-mange. -Like blanc- mange . ib.

d'ccrc*vijfes. Craw-fifh cream it.

bachique, Bachanalian cream 447

- a la Ronrgogne. Burgundy cream ib.

. - de ris au bouillon. Rice cream boiled in broth if-.

. ... - a la ducbeffe 44 ^

>. - - a la nourice. Nurfe's cream ib.

Baignets Itatiens. Fritures, Italian fafhion iff*

. a FAngloife. Englifh fafhion ib.

au Jurtout. Mafked 449

tfamandes. Of almonds . ib.

' 'foiifies de pate. Of raifed pafte ib.

de pain a chanter. Wafer pafte 450

- de blanc-mange ib.

. de pommes en piedefteaux. Apple fritures on pedeftals ib.

, ' de pommes enfurprize. Apple fritures mafked 451

. a la mariee. Bride fritures ib.

- de peches, et d'abricots. Of peaches and apricocks ih.

. a la ere me. Cream fritures ib.

. de fraifes. Of ftrawberries ib.

defureau, et de <vig?ie. Of elder flowers and vine leaves 452

a VEfpagnole. Spanifh fritures jb.

a la Daupbine. Dauphine fritures to.

. alafermiere. Houfewife's fafhion 453

a la nounette. Nun's fritures ib.

? en caij/es. In paper cafes ib.

. de plufieurs fa$ ons. Different forts of fritures 454

Raties a la Genoife. Genoa toafts ib.

a la minime ib.

a F Infante. Spanifh toaft ib.

' au mortier. Pounded toaft - 45;

- de Bretagne. Britanny toaft it>.

de fois gras. Of fat livers - ib.

de rognons de veau. Veal kidney toaft ib.

au jambon. Of ham ' 456
- defoies de raid, et autres. Of fcate livers and Others ib.

- a I" Allemande . German toafts . 457

- de legumes. Of garden greens, &c. *i.

- en rcchers. Rock toafts - ' if>.

-fouffiees. PufF toafts p- ib.

Pcmmesenfarbalat. Apples feftooned 4^8

en ctJtmofox, In the fhape of fnails ....... ib.

' ' cafurprixe. Mafked * ,< //-.

e 2

CONTENTS.

Tag.

Pommfs farcies. Stuffed 459

glacees. In jelly < ib.

au cbocolat, et a la creme. With chocolate, and with cream ib.

an gratin, a la creme ib.

Pain ctejambon a la mayence. Ham roll, or cold loaf ib.

enfurprize. Mafked loaf 460

de morilles et de champignons. Of morels or mufhrooms ib.

a I'Efpagnole. Spanifh loaf *- ib.

a la creme. Cream loaf 46 1

a la ducfrej/e ib.
Macaroni. An Italian pafte > ib.
F endues en caijfis. Melted cheefe, in paper cafes 462
Gaufres a la Flamande. Flemifh wafers ib.
Laitances de carpet, a la Hollandoife. Carp rocs, Dutch fafhion ib.
1 de carpet, a la bellevue. Carp roes, agreeable, well-
looking 463

de carpes, a V Angloife. Carp roes, Englifh fafhion ib.

de carpes, a la Bechamel. With Bechamel fauce 464

1 de carpes f rites. Fried ib.

timbals d'anchois. Anchovies in moulds ib.

Axcboit au bafilic. Anchovies with bafil - ib.

' &u Parmefan. With Parmefan cheefe ib,

Or ei lies de lie<vret et de lapins de plujieurs fat^ons. Hares and

rabbits ears, with different fauces 465

Getie de viande. Meat Jelly ib..

de pied de 'veau. Of calf's feet . ib.

"' de blanc-mange . . 466

Continuation de petit s Plats d'Entremets<
Small laft Courfe Difhes, continued.

Huitres grillees. Broiled oyfters ib.

r frites. Fried oyfters ib.

en ragout. Ragout of oyfters - 467

fautees. Done in a hurry ib.

- -- a I'Efpagnole. With Spanim fauce ib.

""' a I'etuvee. Stewed . ib.

~~ e coquilles. Scolloped 468

enjurtout. Maflced ib.

Ecrevi/et au court-bouillon. Craw-nfh, plain boiled ib\
a la poulettc, ou a la Beche?nel. Fricafiee, or Bechamel

_ 469

-fords. Stuffed . ib.

a la Flamande. Flemim fafhion - ib.

a I'ltalienne. Italian fafhion 470

a I 1 intend ante .. ib.

aux trufes. With trufHes, ib.

EcreijiJJei

CONTENTS.

Pag.

fii a la Sainte Menehoult. St. Menehoult 471

au Pontife. With Pontiff fauce ib.

enfurtout. Malked ib.

aux fines berbes. With fweet herbs ib.

a la broche. Poafted 472

a la bate. In a hurry ib.

an monarque. Royal fa(hion it.

frontage. Craw-filh cheefe "~" 473

a la Conde ib.

Beurre d'ecreviffes. Craw-fifh butter ib.
D'OME LETTE S. Of OMELETS.

Omelette a la gendarme. Military omelet 474.

. au bajilic en balgnets. With fweet bafil 475

foufflee. Raifed ib.

~- a la farce. With a ragout of ftevved greens ib.

de rognons de wait. Of veal kidnies .' . .. ib.

a la creme de ris. With cream and rice flour ib.

.. aux amandes. With almonds 476

i a lafer-vante. Country fafhion - ib.

a la Sainte Menehoult ib.

d'anchcis, ou de harengs forets. With anchovies, Or Red
herrings ib.

aux onions. Of Onions 477

a la Dauphine < ib.

a la creme. With cream ib,
' en batereaux ib^

' a. la fcrmiere 478

aufoie. With livers of poultry or game ib,

au fang. With blood ib.

' au Parmefan. With Parmefan cheefe ib.

Qtufs brouilles. Eggs mafked ib.

en aezge. Snowballs of eggs ib.
a la Dauphine . ^7^

au cojf'ee. With cofFee ib.

a I'eait au caramel. With water caramel 480

brouilKi a la ProvencoJe. Mafked eggs, Provence fafhion it,

a la bagndet. Poached il>.

a la Robert. With onions and muftard ib.

a la mouilktte. Boiled in the {hells ib.

au gratin au Parmefan. With Parmefan cheefe, &c. 48 1

a /'etu<vee. Stewed . ib.

a la coque. In the fhells 482

Des ceufs frits, et de oeufs pocbes, a ce que Von <veut. Fried or

poached eggs, to any fauce or ragout ib,

Qeufs a la tripe, a la creme. Fricaffee of eggs ib.

en filets t a la moutarde. In fillets, with muftard 483

CONTENTS.

Pag.

Oeufs a la tripe aux petits pois. With ftewed peas 483

_ a la tripe aux concombres. With ftewed cucumbers ib.

a la farce. Hard boiled 484

au miroir. Clear, like a looking-glafs ib.

au leurre no'tr. Fried in burnt butter ib.

au lait. With milk ib.

a la Flamande. The Flemifti fafhion ib.

i a la payfanne. Eggs, the country fafhion 485

glaces. Glazed .

..... - au. Pere Simon _________

. au coulis de legumes. With cullis of garden fluff

en caijfis. In paper cafes

a la <ueftale. Virgin eggs -

au falmi. A falmie of eggs

. a la crime* With cream

aux epin-ars. With fpinach "

maringues. Frothed

a la bonne amie. In a friendly, eafy way

. au nature/. In a plain way

a Veau. With water

enfurprize au bafelic. Sham eggs, with balil

au point dujour. Of a fine colour ______ ,

en crepine* a ce que I'cn <veut. In cowl, to what you pleafe
. au zepbir. Puffed, or raifed

" au. celadon. Sea-green .

i au verd-pre. Pale, or meadow- green

a la nonetle.

au 'vin de Champagne. With white wine

1 au poupeton, a la crcme

en capote. In a great coat

. accompagnes. Garnimed with fomething elfe

" a la princeffe

a la coquette .

au trufes. With truffles

a la Suffi. With Swifs cheefe

en puits. Scooped, like a well

a la celrftine ,

en canelons

a la mo'e'lle. With marrow <

au from age. With cheefe

a rail. With garlick

a la f alette. Fantaftic

a Vejiragon. With tarragon

a la rai'igcttc. With ravigot fauce

CONTENTS.

Pag.

Oettfs aux fines herles. With fweet herbs 492

. - a la bechamel. FricafTeed with bechamel fauce ib,

. a la fauce Merluihe ib.

- a la Piemontojfe. The Piedmont fafhion 493

- - a la poele. In a frying-pan ib,

far cis. Boiled hard, and ftuffed - ib,

- au macaron. Like a cream, with macaroni drops ib,

- aujus. Served with gravy -- ib.
. - a Fecarlate. Reddened with lobfter fauce .

- a la grand-mere. Grandmother's fafhion ..... -

a lEfpagnole . ... ib.
. de plufieurs facons au gobelet. In cups, different ways ib,

- an plat en ragaut. In the table-difh, with a ragout ib.
. en petit timbale, di-uerjijiee. In fmall moulds, diverfified 494.

- au <verjus. With verjuice fauce - . ib.

- - en piedejleaux. In pedeilals ib,

- enfalade. With a fallad - ib.

- augraiin depiji aches. With a gratin of piitachio nuts, &c. ib,

- a la fauce d'ofetll?. With forrel fauce - ib,

_ n fncafl'ce de ^oulets. In chicken fricailee -- ib*
Fa$on de faire les petit 's oeufs pour p-artiir. To make fmall eggs,

or little bullets, for garnifhing - ib,

Bouillie. Pap, or thick milk - 49^

Du ris t et greuau au /ait. Rice milk and gruel it>.

Ris au caramel. Rice glazed, with fugar caramel ib,

fouffle. Raifed rice /'^.

DCS PETITS POIS. Of GREEN, or YOUNG PEAS.

Petit s pois dans hur fuc. Green peas in their own juice
-- au lard. With bacon, or pickled pork

a F Angloife. Englifh fafhion - ib,

a ia creme. Stewed, or fricufTeed " 407
Pois fans parchemin, ou p&is gottlous. Scalded or boiled in the kids ib.
Pois fees. Dried peas - - ib.
Feves de marais a la creme. Garden beans, cream fauce ib.
Haricots <verds. Green Kidney beans 408
. - en falade. Green kidney beans in fallad ib.
< - au coulis. With cullis fauce, or a ragout ib,

frits. Fried kidney beans . 400

1 > - a la Flamande. Flemifh fafhion - . t b.

- au cadres. With capers - ib,

pour confire et fecber. Dried, or preferved ib.
Haricots blanc, a la poulette. White kidney beans fricaflee roo

enfalaile. As a fallad - - ib.

' a la maitre d" hotel. The fteward's fafliion 501
-- ^_ a Voignons. With onions - ib.
Lentilles fricajfees. Fricaflee of lentils - ib.
Cboux brocolis. Brocoli, white or green - 502

CONTENTS.

Pay.

Cboux rave. Turnip cabbages 502

rouge. Red cabbages jb.

_ farcis. Cabbages Huffed ib.

_ _ a la Flamande. Cabbages, Flemifh fafhion 503

a la Saint e Cloud . ib.

a la marecbal . 504

a la Lionnoife ib.

Des Oignons, Ail, Perjil, Chiboules, Echalottes, et Rocambole}.
Of Onions, Garlick, Parfley, Chibol, Shallots, and Rocombole.

Oignons a fltalienne. Onions, Italian fafhion 505

. aux oeuft de carpes. Stewed with carp roes ib.

Des Navels, Ravioles, Raves, Poireaux, Carafes, Panais, l5c. &c.

Of Turnips, Turnip-Radifhes, Common Radifhes, Leeks, Carrots,
Parfneps, &c. &c.

Navels, en cordons. Turnips, as cardoons 506
Ravioles et raves de plujieurs far^ns. Turnip radifhes, and com-
mon radifhes, different ways ib.

Des poireaux et celeris. Of leeks and celery 507

Epinars a la creme. Spinach with cream 508

en tabatieres. Spinach in fnuff-boxes ib.

a PAngloife. Engliih fafhion ib.

a la bonne-femme ib.

a la Prcvenfale - 509

au bouillon. In good cullis * ib.

" ' a la Satntt Cloud ib.
Du pourpier. Of purflain - ib.
Des cardes, de plufeeurs fa$ons. Cardoons, different ways ib.
Laitues de plujieurs fa$ons. Different ways of dreffing lettuces 510
Cboux-fleurs. Cauliflowers 5 1 1

a la reine. Cauliflower with queen fauce ib.

en baignets. As fritures ib.

aujus. With gravy ib.

en ragout -+ 5 1 2
Concombres a la poulette. Cucumbers, with white fauce ib.

farcis. Stuffed . ib.

au bajilic. With green baiil chopped with the farce ib.

a la rcint - 5 1 3
Melons, comment les confire. How to preferve melons ib.
' en baignets. Melon fritures . ib.
De chervis, faljtfix, et taupinambours. Of fkirret, white beet

root, and potatoes , . . ib.

Des fines berbes. Of fweet herbs ,. . . 514

Du

CONTENTS.

Pag.

Du hublon. Of hops 514

Des artichauts. Of .artichokes ib.

Artichauts a la fauce blanche. Artichokes with white fauce ib.

... enfuillage.. With the leaves ... . 5 1 5

frits. Fried - < ib.

.. a. la .glace, ou en cryfteaux. Tranfparent ib.

* a la Barigoult 5 ^

a la creme. With a liaifon fauce ib.

au Pretot ib.

a ritalienne. Italian fafhion . ib.

a la mariniere. Seaman's fafhion 517

aux fnes hcrbes. With fweet herbs ' ib.

au <vin de Champagne. With white wine fauce ib.

> aux trufes. With truffles - ib.

a la poele. In the pan . ib.

a la brie. Stuffed 5 1 8

a la Sainte Cloud ib.
au Pere Bernard . c i Q

a la gendarmes ib.

a- la Sainte Menehoult > ib,
a la Pompadour ib.

a la Hollandoife. Dutch fafhion ib.
en accolade. Glued, or foldered together .... . ib.
en baignets. As fritures 520

au Parmefan ib.

a. la bechamel * ib.

a la Mayence. With Weftphalia ham ib.
au bacha ib.

Des trufes. Of truffles 521

Trufes au court bouillon. Truffles, plain boiled ib.

au <vin de Champagne - ib.

-en puits. Gored and fluffed 522

- en timbale ib.

aux croutons. With fried bread > 523

en cruftade. In cruft ib.

Afperges en batons. Afparagus, plain boiled ib.

en petits pois. As green peas ib.
confetes. Preferved for kitchen ufe - ib.

Des Morilles, Moujfirons, et Champignons.
Of Morels, Mufhrooms, and Champignons.

Morilles a la Proven ( ale. Morells, Provence fafhion 524

f Morille;

C O N T E N

Merillcs a la creme <

au lard. With bacon

Moujjerons ou champignons de plufieurs faqons

Mufhrooms, different ways
Mcufferons ou champignons a la creme
Champignons en canellomt. Fried in pafte

a la Saint e Memhoult. Broiled

en falade

" au Pere Douil/et
Shewed

De {.'OFFICE. Of CONFECTIONARY.

Des differ entes cuij/bns de fucre. Of the different degrees of pre-
paring fugar 528

De lafetftm de ilarifer le fucre. The method of clarifying fugar 5 29

Premiere cuij/bns de fucre, qui eft le petit Liffe. The firft degree

of refining fugar, called Small Liffe 530

Le grand LiJJe. Second degree ib.

Le petit perle. Third degree ib.

Le grand -perle, la petite \ et la grande quern de cocbon, fouffle, et
la petite flume. The third, fourth, fifth, fixth, feventh,
and eighth degree " ib.

La grande plume. Ninth degree 531

Le petit cmtlet. Tenth degree -< ib.

Le gros boulet. Eleventh degree - ib.

Le ca/e. Twelfth degree ib.

Le caramel. Thirteenth degree ib.

D Pates de toutes Series de Fruits.

Pafle of all Sorts of Fruit.
^*

Pates de cerifes. Cherry pafte

de grcfeilles. Of goofberries and currants
de framboifes. Of rafberries
'* ' d'amattdes -vertes* et d' apricots <verd$.

.and apricocka

de 'violet tes. Violet pafte

d' apricots murs. Of ripe apricocks
de peches. Of Peaches

de prunes. Of plumbs

de raijin mufcat. Of Mufcadine grapes
de verjus. Of verjuice grapes

- de coigns. Of quinces ...

.. de earrings rouge. Red pafte
de marons. Of chefnuts

^- d citrons. Of Icjncns

Pate*

CONTENTS.

Pag.

Pdtes de pommes. Of apples 536

Obfer nations fur les pates de fruits. Obfervations on fruit pafte 537

Des Pates des Pajlillages. Of Paftil Paftes.

Pate de pajlillage de cbocolat. Paftil pafte of chocolate 537

Pajlillage de Regli/e. Liquorice Pafte ib.

de violet tts. Of violets 538

de fleurs d* orange. Of orange flowers ib.

de citrons. Of lemons ib.

de coffee. Of coffee ib.
de canelle. Of cinnamon 539

de giroffles. Of cloves . ib.

d'epine-vinette. Of barberries ib.

Des Sables d'Ojfice, et des Couleurs.
Of the Sands and Colours ufed in Confectionary.

De la couleur rouge. Of red colour ib.

' bleue. Of blue 540

- jaune. Yellow ib.

______ iterte. Green ib.

Maniere defaire les fables. How to make the fands 541

Des CANDI. Of CANDIED SUGAR.

Candi de fleurs d* orange. Candied orange flowers ib.

de canelle. Of cinnamon 542

dejoaquilles. Of jonquils ib.

Sucre candi en pierre. Rock candied fugar ib.

Candi de violet tes. Candied violets 543

Des CLARE %UE TS. Of clear tranfparent PASTE.

Clarequets de ponunes. Clear apple pafte ib.

de verjus. Of verjuice grapes 544

' de coigns. Of quinces - ib.

de poires. Of pears ib.

de prunes. Of plumbs ___ ;^.

de fleurs d' orange. Of orange flowers 54 j

de grofeilles. Of goofberries ib.

" " de violettes. Of violets i-b.

de mufcats. Of Mufcadine grapes 546

Des CONSERVES, Of Dried CONSERVES.

Confer '<ves de fleurs d? orange. Conferve of orange flower water ib.

f 2 Conferees

CONTENTS.

Pag.
Conferees de fafran. Of faffron 547

iterte. Green concen'e ib.

de canelle. Of cinnamon it>.

depijiaches. Of piftachio nuts ib.

d'a-veUnes. Of filberts ib.

d'amandes aujus de citron. Of almonds, with lemon juice it.

de cedre. Of cedar ib.

a' oranges domes, bigarades, et citrcns. Of China and
Seville oranges, and lemons 548

blanche, de citrons. White lemon concerve ib.

de mufcats. Of Mufcadine grapes ib.

de grenades. Of pomegranates 549

deguima'ues. Of marfh-mallows ib.

di 'uerjus. Of verjuice grapes ib.

d* apricots. Of apricocks ib.

* de peches et de pa<vies. Of peaches and nedlarines ib.

de cerifes. Of cherries 550

-* de framboifes. Of rafberries ib.

de grcfeilles. Of goo/berries ib.

de chocolat. Of chocolate r- ib.

Det Competes de Pommes et de Poires.
Compotes, or ftewed Apples and Pears.

Compote bourgeoife. Common family way 551

" de gelee blanche. Of white jelly ib.

a la cloche. Black caps 552

de pommes farcis. Stuffed apples ib.

grillees. Broiled or fried ib.

< de pommes, en gelee rouge. Of apples, in red jelly
< d'autres pommes. Of other forts of apples

de poires d'ete, fautomtie, et d'hyver.
tumn, and winter pears

' de poires a cuire. Of baking pears

rouge. Red pear compote

de coigns. Of quinces -

de coigns, en gelee <vermeille. Of quinces, in a
coloured jelly .

- d'abricots vertes. Of green apricocks
d'amandes vertes. Of green almonds

- d*abritots'murs. Gf ripe abricocks

de peches. Of peaches

grillee de peches. Of roafled or broiled peaches
de njtrjus et mufcat. Of verjuice and Mufcadine grapes 557

de prunes. Of plumbs ib.

de marons. Ofchefnuts _ 558

douccs. Of China oranges ib.

Ccmfofe

CONTENTS.

Pa*.

Compote de zejles. Of orange rind 559

. de tailladins. Of lemons cut in quarters tb.

de cerifes. Of cherries . ib.

de grofeilles. Of goofberries 560

de grofeilles <vertes. Of green goofberries ib.

deframboifes. Of rafberries 56 r

. defraifes. Of ftrawberries . ib.

Des GATEAUX. Of CAKES.

Gateaux de jleurs d' orange. Green orange-flower cakes ib.

de jleurs d'' orange pralinces. Of preferred orange flowers 562

de <violettes t et de jafmins. Violet and jefTamin cakes ib.

Des GRILLAGES. Of BROILING S.

Grillage de bigarades. Broiled orange chips ib.

de citrons. Of lemon chips 563

. d'amandes. Of almonds .. ib.

de pift aches. Of piftachio nuts ib.

Des Gaufres, Cornets, et autre Pates.
Of Wafers, and other Paftes.

Des gaufres. Of wafers 564

Gaufres au caffe. Wafers with coffee ib.

Des cornets _ ib.

Des gimbelettes. Of jumbals, or buns ib.

Pate de <vin d'Efpagne. Spanifh wine pafte 566

Pate pour de petits ronds. Pafte for hoops or rings ib.
Des mouffelins, et meringues. Of coloured pafte, or rock fweetmeat ib.

Des maringues. Batter of whites of eggs 567

Des Maffepins et Macarons.
Sweet Pafte, different Fafhions.

Maffepins en laqs d'amour. Sweet pafte, in lover's knots ib.

a la Dauphine ib.

a la reine ib.

a la Sainte Cloud ib.

au chocolat ib.

au piftache ib.

au canelle ib.

a lafleur a'orange - ib.

MaJ/epins

CONTENTS.

Pag.

vole au vent. Very light 568

de cerifes. Of cherries 5 69

deframboifes. Of rafberries " to.

defraijes. Of ftrawberries - it.

De macaroni. Of macaroni drops it.

Macarons en canellon. Macaroni bifcuits 57

_ au liquide. With cream or marmalade > it.

De, BISCUITS. Of BISCUITS.

Bifcuit a la cut Here. Spoon bifcuits 571

_ de fruits confts. Of preferved fruits it.

. a lafleurs <P orange if.

a la duchejje it.

.. d'amandes 57Z

- <& pijiacbe - 573

D Outrages d*Amancles, et de Pijlaches
Of the different Preparations of Almonds and Piftachio Nuts.

Amandes a la praline. Dried, preferved, or burnt almonds it.

/a praline rouge. Of a red colour . it.

- fouffles. Slowed or raifed almonds >. 57^.

Pralines blanches. White fugar almonds it.

Amandes a FAngloife. Englifh fafhion 5 75

Pijlacbes au caramel . if.

De* MARMELADES. Of MARMALADES.

Marmelade de pommes et depoires. Marmalade of apples and pears it.

' d* orange. Orange marmalade * 576

des prunes. Of plumbs it.

d'apritots. Of apricocks it.

de fleurs forange. Orange-flower marmalade 577
de cerifes. Of cherries it.

deframtoifes. Of rafberries - it.

de grofeilles. Of goofberries it.

de violettes. Of violets it,

d'amandes et d' 'apricots verts. Of green almonds and

de coigns. Of quinces 578

Des

CONTENTS.

Des G E L E E S. Of J E L L I E S.

Paff.

Gelee de pommes. Jelly of apples 578

rouge, de pommes. Red apple jelly it.

de mufcat. Of Mufcadine grapes tjjcj

de grenades. Of pomegranates - it,

. d'epine vinette. Of barberries if,.

de cerifes. Of cherries it.

de grofeilles. Of goofberries it,

de grofeilles d^une autre fa^on. Another method 580

de coigns. Quince jelly it.

.. de grofeilles verts. Of green goofberries - . - it.

Des Confitures au Liquide. Of Liquid Sweetmeats.

Confiture d?atricots. Liquid apricock fweetmeat 58 f

. d'atricots d'une autrefafon. Apricock fweetmeat it.

. d*abrieots verts. Of green apricocks . 582

- de grofeilles. Of goofberries it,

. de cerifes. Liquid cherries . ft,

--de mures. Of mulberries c8*

de violettes. Of violets it,

de fieurs d* orange. Of orange-flowers . it,

de pecbes ou pavis. Of peaches or nectarines

d'epine vinette. Of barberries

de verjus. Of verjuice grapes i if,,

de coigns. Of quinces " 58-

" de raijins mufcat s. Of Mufcadine grapes . -. j6,
" d'oranges, citrons, cedres y bergamottes, et ligarades. Of

oranges, lemons, bergamotte pears, Sec. it.

de grafts noix. Of walnuts < 586

de prunes. Of plumbs it.

Des Confitures au Sec. Of dried Sweetmeats.

Confiture de cerifes au fee en bouquets. Dried preferved cherries

in nofegays or bunches 587

de prunes, et pommes tapees. Of plumbs and baked apples 588
d'abricots tapees. Of apricocks it.

Des S IRQ PS. Syrup ORGEAT, and others.

Strop de citrons. Syrup of lemons '

" de pommes. Of apples < .

" de coigns. Of quinces it.

de capillaire. Of capillaire, or maiden-hair it.

de mures. Of mulberries . . it.

Sirof

CONTENTS.

Pag-

Sir op de cerifes. Of cherries . 590

de grofeilles. Of goofberries ib.

violet. Violet coloured ib.

Autrefirop de ce que I' on veut. Of whatever you pleafe it.

Des Fruits a f Eau-de-Vie. Of Brandy Fruits.

Peckes a r eau-de-vie. Peaches in brandy 591

Poires a I' eau-de-vie. Pears ditto ib.

Prunes a {'eau-de-vie. Plumbs, ditto 592

Noix a V eau-de-vie. Walnuts, ditto - ik.

Cerifes a Feau-de- vie. Cherries, ditto ib.

Amandes vertes & abricots verts a I" eau-de-vie. Green almonds

and green apricocks, in brandy 593

Oranges deuces a r eau-de-vie. Sweet or China oranges, in brandy ib.

Des Mouffi-s. Of frothed or whipped Creams.

Moujfi a la ere me. Whipped cream 594

de cafe. Whipped coffee ib.

defafran. Of faffron - ib.

Des GLACE 5. Of I C E sJ.
Glace a la creme. Iced cream 595

de cerifes. Of cherries iced 596

dc frawboifes. Of rafberries ib.

de grofeilles. Of goofberries or currants ib.

" de fraifes. Of ftrawberries ib.

de violettes, dejafmin, & de fours d 'orange. Ices of violets,
Jeflamin, and orange-flowers ib.

de verjus - " 597

de citron^ et de grenade. Lemon and pomegranate ice ib.

de bigarades & d'oranges douces. Of China and Seville

oranges . ib.

de canelle. Cinnamon ice ib.

de rofes \3jonquilles. Of rofes and jonquils . ib.

de pavisy de peches, & d'apricots. Ices of nectarines,

peaches, and apricocks - 598
de coriander, d'anis, ff de genievre. Ices of coriander-
feeds, anifeed, and juniper-berries * ib.

Des Fruits glacet. Of iced Fruits. . ib.

Des

CONTENTS,

Des Fromages glaces. Of iced Cheefes.

Pag.

Fromage a la creme glace. Iced cream -cheefe 599

de marmelade glace. Iced cheefe of any fort of marmalade ib.

de ptft aches. Of piftachio-nuts - ib.

' a la Cbantitty glace ' > < ' 600
' de beur re glace. Cheefe, as iced butter " ib.

Des Eaux RafaichiJ/hntes fans etre & la glace.
Of cooling Liquors, without icing.

Eau rafra'chijjante d* orgeat. Orgeat water ib.

Eau de pi ft aches 60 1

Eau rafraichijjante de fenouil, 5" de cerfeu.il. Cooling Waters of

fennel, and of chervil - ib.

Lait de pift aches, & d'amandes. Almond and piftachio milk 602

Pate d'orgeat. Orgeat pafte - ib.

Des Fromages a la Creme. Of frefn Cream Cheefe.

Frontage a. la creme bourgeoife. Cream cheefe, plain family way ib.

a la creme fouet tee. With whipt cream ib^
a la creme de marmelade. Cream cheefe and marmalade 603

aux ceufs. With eggs ib.

Des Cr ernes d* Office. Of Creams, as Part of Confectionary.

Creme fouet tee. Whipt cream ib.
au blanc d'oeufs. Cream, with whites of eggs 604

Des Ralafats. Of Sweet Drams or Cordials,

Ratafat de noyaux. Ratafia of kernels ib.

- de citron. Ratafia of lemon-peel 605
" de genievre. Ratafia of juniper-berries ib*

de Mufcat, &c. Ratifia of Mufcadine grapes and others ib.
" de coigns. Of quinces < ib.
d^anis. Ratifia of anifeeds and apricocks - 6c6
' de noix. Ratafia of walnuts ib.
de fleurs d* oranges. Ratafia of orange-flowers ib-.

de cerifes. Ratafia of cherries, &c. < 607

DucafL Of coffee . ib.

Du chocolut. Of chocolate "" 608

CONTENTS.

Des Ouvroges ties diverfes Fn^onf.

Of various Sorts of Works.

**f.

Des amandes verts. Of green almonds " ....... - 609

Desfraifes. Of ftrawberries

an taramel. The fame, another way ik.

Det marons. Of chefnuts 6 1

Des oranges douces. Of fweet oranges ib.

Des diabletons. From Diable, young or fmall devils ib.

Des (eri/es enfurtout. Coated cherries "' it.

s^^^

PROFESSED COOK.

Des Bouillons^ jus> cP Coulis.

Of Broth, Gravies, and Cullis.
t

Bouillons de Mitonage, ou Bouillon General*
Of Soaking or General Broth, Gravy, and Cullis.

H I S is made of Rump, Brifket, or fhort
( j*^ */' Ribs of Beef, which ever is moft con-

1

*a venient ; the Meat makes a large Dilh, and
is the French BoutlH, or the Piece I'remblantc:
It is commonly eaten plairtj with a little fait

over it, and fome of the Broth, with a little fine chop*

ped Parfley ; or any Sauce that may be moft agreeable.

When the Pot is well fkimmed, put into it Roots and

Herbs, at Difcretion.

The Broth ferves to make your Gravies, Cullis,

Brazes, and common Soups, adding thereto what Herbs

or Roots you pleafe.

Bouilkn pour les Potages &? Sauces*
Broth for Soups and Sauces.

ACCORDING to the Quantity wanted, put into your

Pot large Slices of Beef, of Leg and Knuckle of

Veal, of Neck or Loin of Mutton, and a Fowl, (an

old one is very good for this Purpofe ;) take particular

B Care

2 ^PROFESSED COOK.

Care to fkim it very well, then add Roots and Herbs
as you think proper, viz. Leeks, Carrots, Parfneps, a
Head of Celery, Parfley-roots, large Onions fluck with
a few Cloves, and a little Parfley and Thyme tied toge-
ther ; you may boil in this Broth whatever you pro-
pofe to ferve in the Soup, fuch as Fowls, Pigeons,
Partridges, &c. taking particular Care that the Broth
be very clear, well tailed, and not too mueh of the
Herbs or Roots. It ferves you to fimmer your Soups,
being coloured and ftrengthened with a little Gravy ;
and alfo to make the liquid of Sauces.

Bouillon a la hate.
Broth made in hafte.

f UT fmall Slices of a Fillet of Veal, lean Meat of
Beef, Carrots, Celery, iliced Onions, a Couple of
middling Turnips, one Head of Clove; garnifh the
Bottom of a Stew-pan with a few Slices of Lard * ;
then put in the Meat and Roots ; foak it on a middling
Fire, until the Meat begins to catch at the Bottom of
the Pan ; then poor fome boiling Water on it, and let
it boil fmartly about half an Hour, or more ; add fait,
fkim it, and fift it clear for Ufe.

* The Lard here meant, is the Fat of Bacon cured without being
fmoked, for the Ufe of Cookery ; and is to be underftood as fuch in
every inftance throughout this Work.

Bouillon au Bain-Marie.
Broth made in one Pot boiling in another.

OUT an earthen Pot into a larger one with boiling
Water ; cut Slices of Beef, Fillet of Veal, half a
Barn-door Fowl or Capon, a large Onion ftuck with one
or two Cloves, and a few Bits of Roots ; boil it in that
Manner for five or fix Hours, taking Care to fupply
the firil Pot with boiling Water pretty often, and fome
of the firft Broth in the Meat Pot ; fkim it very clean,

and

PROFESSEDCOOK. 3

and fift it in a Lawn Sieve. It ought to be flrong
enough to cool to the Confiftence of a light Jelly.

N. B. The French ufe this Method with earthen Veflels, which
are not common in England, that will ftand the Fire for this Purpofe ;
but Copper ones will anfwer the fame End with Care.

Confomme*
Jelly Broth.

pUT into your Pot or Stew-pan Slices of Beef, of
Veal Fillet, a Fowl, and one or two Partridges,
according to the Quantity required ; put it on the Fire
without Liquid until it catches a little, and turn the
Meat now and then, to give it a proper Colour ; then
add fome good clear boiling Broth, and fcalded Roots,
as Carrots, Turnips, Parfneps, Parfley-roots, Celery,
large Onions, two or three Cloves, a fmall Bit of Nut-
meg, and whole Pepper ; boil it on a flow Fire about
four or five Hours with Attention, and add a few Cloves
of Garlick or Shallots, and a fmall Faggot, or Bunch
of Parfley and Thyme, tied together ; when it is of a
good yellow Colour, fift it. It ferves for Sauces, and
to add Strength to your Soups, particularly thofe made
of Herbs or Italian Pafte.

N. B. I am very fenfible that many People (more particularly in
England,) have an Averfion to the Tafte or Smell of Garlick ; I
neverthelefs prefume to fay, that its Effects are very good when uied
with Moderation, and will make either hot or cold Dimes very agree-
able, as Experience will (hew. , Tafte muft direct, without which no
Cookery can be good.

Roumeftec*
Jelly Broth of all Fragments.

"y[/"HEN you work for a great Entertainment, you
may make a good Confomme very cheap, by gather-
ing all Kinds of Parings and Trimmings, as Legs,
Pinions, and Bones of Poultries, and of fuch Game as
you employ : alfo Parings of Butcher's Meat : Put all
together into a Stew-pan, as the laft Article ; foak it
fome Time; then add fome fmall Broth, or boiling

B 2 ,- Water,

4 3%e PR OPE SSED Co OK.

Water, one or two Glafles of white Wine, a good
Quantity of Parfley, Chibbol, two Laurel Leaves, and
Thyme, a little fxveet Bafil, a few Cloves of Garlick,
two or three Heads of Spice Cloves, and whole Pepper;
boil this flowly as the former, and fkim and fift it for
Ufe. It will ferve to add Strength to all Sorts of made
Difhes arid Sauces.

The Name of Roumejttc is given this Confomme, when
made rnoftly of Game.

Bouillon Rnfraickiffant.
Cooling Broth.

E Herbs, Fruits, or Seeds, Flowers or Roots,
which are employed for cooling Broth, are, Pur-
flain, Lettuces, Charvil, Leeks, Borage, Burnet, Sorrel,
Garden and wild Endive, Buglofs, Hop -tops, Cos
Lettuces, young Nettles, Cucumbers, Tips of Elder,
Dandelion, Liver -wort, Fumitory, Beet -Roots, &c.
Wafh and chop a proper Quantity, and according to
Order, and boil a Ihort Time in thin Veal or Chicken
Broth ; fift, and keep it in a cool Place ; warm it for
Ufe without boiling.

Autre Bouillon Rafraichiflant.-
Another Cooling Broth.

*T*AKE a Calf's Liver, cut out the Gall, and all the
Flefh round it ; then cut it into thin Slices, and
boil it in a Quart of Water till it is reduced to a Pint ;
add a little Charvil, Watercrefles, wild Endive, and
Burnet, all coarfely chopped ;- boil it a few Minutes,
and fift it for Ufe.

Bouillon Pr'mtaniei".
Spring Broth.

pUT a Cruft of Bread, and a good Bit of Butter into

a fmall Soup-pot, or Stew-pan, with two or three

Hsuulfuls of Herbs, as Beet, Sorrel, Charvil, Lettuces,

Leeks,

PROFESSED COOK. 5

Leeks, and Purflain, all well wailied and coarfely chop-
ped ; boil thefe in a Quart of Water till reduced to a
Pint ; fift it for Ufe.

Bouillon pour adoucir VAcrele du Sang.
Broth to fweeten the Sharpnefs of the Blood.

CLICE half a Pound of Veal, boil it in three Pints
of Water, with five or fix Craw-fiih pounded alive ;
add to, it white Endive, a fmall Handful of Charvil,
and as much Purflain, with three or four Lettuces, all
coarfely chopped ; reduce the Liquid to half, and {train
it through a Cloth or Stamine, without Skimming it.

Eau de Poulet.
Chicken Water.

13 OIL a well-drawn Chicken in three Pints of River
Water, put into the Body one Ounce and a half of
the cold Seeds, firft pounded in a Mortar ; boil it till
reduced to a Quart, then fift it. You may alfo make
another Chicken Water, by adding half an Ounce of
Rice, as much Pearl Barley, and the Bignefs of a Wal-
nut of Sugar, for thofe that like it fweeter. The four
greater cold Seeds are Water Melon, Cucumber, Gourd,
and Melon ; the four lefler, Succory, Endive, Lettuce,
and Purflain.

Panade de Blans de Poularde.
Panado of Breaft of Fowl.

"DOIL a Bit of Crum in fome good Broth, add to it the
Breafts of a Couple of Fowls roafted, and pounded
very fine ; fift all together in a Cloth, with ftrong pref-
fing ; and add Broth according to the Confidence you
would have it.

Panade de Gnteau.

Grits Panado.

VX^ASH two Ounces of frefh Grits in warm Water

feveral Times, and boil it in a Quart of Water,

till the Liquid is reduced to about a Pint; then fift

B 3 it

6 'The PROFESSED COOK.

it as the former, and add a Spoonful of white Wine
and a Bit of Sugar to it ; boil it a Moment before ufing,

Panade a la Bourgogne.
Burgundy Panado.

T)OIL two or three Ounces of Rice very tender in thin
Broth, being firft well waflied ; then fift it as the
laft ; it ought neither to be very thin nor thick ; then
add the Yolk of an Egg beaten up, to thicken it on the
Fire without boiling : this is called making a Liaifoa.
A Panado is alfo made with Bread Crums inflead of
Rice, and finiflied in the fame Manner.

N. B. As the Word Liaifon will often be repeated hereafter, it is
to be underftood in the Senfe of Cookery, as conglutinating the diffe-
rent Liquids together, with which it is mixed, and muft always be
done without boiling.

Jus de Veau.
Veal Gravy.

the Bottom of the Stew-pan with thin Bits
of Lard, then a few Bits or Slices of Ham, Slices
of Veal Fillet, fliced Onions, Carrots, Parfneps, Celery,
a few Cloves upon the Meat, and a Spoonful of Broth ;
foak it on the Fire in this Manner till the Veal throws
out its Juice, then put it on a ftronger Fire till the
Meat catches to the Bottom of the Pan, and is brought
to a proper Colour ; and then add a fufficient Quantity
of light Broth, and fiinmer it on a flow Fire, till the
Meat is thoroughly done : You may add a little Thyme
and Mufhrooms. Sl;im and fift it clear, for Ufe,

Jus de Bacuf.
Beef Gravy,

ACCORDING to the Quantity wanted, cut Slices of
lean Beef, which place in a Stew-pan, upon fliced
Onions and Roots ; adding two Spoonfuls of fat Broth ;
foak this on a flow Fire about half an Hour, ftirring it
two or three Times j let it catch to a proper Colour,

then

The PROFESSED COOK. 7

then add thin Broth as dire&ed for Mitonage, and finiih
it as the former.

Obferve always, that in all Gravy you muft put a
little Fat, and take it off the Fire, when you add the
Broth, after it is properly coloured. Your own Judge-
ment muft guide you for the Colour, which is done by
the catching with proper Care, and fo as not to give it
a burnt Tafle.

Coulls General.

General Cullis.

QARNISH the Bottom of your Stew-pan with Slices
of Veal Fillet, Bits of Ham and Lard, according
to the Quantity and Goodnefs required ; add upon the
Meat two Carrots and one Parfnep cut into large Bits,
one or two Onions ftuck with Cloves, and a Spoonful
of fat Broth ; foak it on a flow Fire, until the Meat
gives its Juice, and then on a ffeonger Fire, until it
forms a fine brown Caramel, viz. a Glaze round the
Stew-pan ; then take all out except the Caramel; put the
Pan on the Fire again, with a good Bit of Butter worked
with Flour, and ftir it continually with a Spoon, until
it is of a fine yellowifti Colour ; take proper care the
Fire is not fo violent as to give it a burnt Tafte ; then
add as much Broth and Gravy as will keep it of a proper
Colour and Confidence, (meaning not very thick nor
clear;) then put the Meat back again, and fimmer it
a long while, ikimming it often ; when the Meat is
thoroughly done, take it out with a Skimmer, and fift
the Cullis in a Lawn Sieve, or a fifting Cloth, without
Expreffion.

Coulls de ce que I' on vent*
Cullis of what you pleafe.

'"PHIS is made with any Sorts of Meat, Parings and
Trimmings of Poultries, Game, &c. as Pinions,
Necks, Stumps, and a few Slices of Veal ; and is
finilhed as the laft.

B 4 Coulls

3 e fbe PROFESSED COOK.

Coulis cTEcreviJJes.
. Craw-fifli Cullis,

'T'HE firft Preparation of this Coulis is the fame as the
general Cullis ; when the Glaze is formed in the
Stew-pan, add Broth according to the Quantity requir-
ed ; trim off the Tails of half a hundred of Craw-fifti,
pound the Infide of the Bodies, and dry the Shells on
the Fire, or in the Oven, to pound with the reft ; fift
the Cullis through a Sieve, and put fome in the Mortar
with the Craw-fifti ; when properly pounded, fift all
together in a Lawn Sieve, or a Cloth Strainer with Ex-
preflion : this Cullis will ferve in whatever you think
proper ; the Tails ferve to garnifli Soups or Ragouts.

Meagre Cullis is done in the fame Manner, ufing
meager Broth, Carps, or any other Kind of Fifties.

The French ufe three different Names to fignify much the fame
Thing, viz. Coulis, Confomme, and Rejlaurant. The firft is the weakeft
and cleareft, and is often made with a little Flour, Butter, and Broth,
for the fake of giving a proper Colour to any Sauce ; excepting thofe
Coulis made of Roots or Seeds, which I have diftingu.ifhed by the
Name of Porridges and Puree. The fecond is flronger of Meat, and is
for the Purpofe of adding Goodnefs and Strength to whatever it is
mixed with. The laft is for the fame Purpofe, and made as rich in
Tafte and Flavour, as Meat, Poultry, Game, and proper Seafoning can,
make it, from which it has the Name of Reftorative. This is the true
Foundation of Cookery, and wherein every one ought tp be as perfect
as poflible.

Coulis a la Reine,
Queen's Cullis.

pREPARE a Stew-pan for this as all others, xvith Slices
of Fillet of Veal, a few Bits of Ham and Roots ;
foak it on a flow Fire without letting it catch at Bottom,
and add fome Broth of a natural Colour ; you may alfo
add half of an old Fowl, or a whole one, to give it
more Strength ; fimmer it as all former Cullis ; pound
one or two Brcafts of Fowls or Chickens, with half a
Handful of Sweet Almonds fcalded, a few hard Yolks
of Eggs, and Bread Crumbs foaked in Broth ; mix all

together

*fbe PROFESSED COOK. 9

together in the Mortar, and ft rain it in a Stamine,
rubbing it hard with a wooden Spoon ; you may add a
little Cream to give it a finer white : This is often ufed,
and ought always to be warm, as the Liaifon, without
boiling ; and the fame Ruje muft be obferved with
every Thing where ggs are Part of the Composition,

Coulis de Jamlon,
Ham Cullis.

*TPHIS is done with Slices of Veal Fillet, a Sufficiency
of Ham to give it a pretty ftrong Tafte, and all
Sorts of Roots : give it the fame Colour as the general
Cullis ; then add Broth without Salt, a Glafs of white
Wine, a Faggot of Thyme gnd Parfley, half a Laurel
Leaf, one Clove of Garlipk, a few Mufnrooms, ChibboJ
pr Shallot ; finjfh as ufual, and fift it through a Starnine ?

(hulls Bourgeois.
-A Family Cullis.

^TPAKE a Bit of Butter rolled in Flour, flir it in your
Stew-pan till it takes a fine yellow Colour ; then add
fmall Broth, a little Gravy, a Glafs of white Wine, a
Faggot of Parfley, Thyme, Laurel, fweet Bafil, two
ploves, a Little Nutmeg, or Mace, a few Mumrooms,
whole Pepper and Salt ; boil for an Hour on a flow
Fire, and lift it in a Lawn Sieve, when well fkimmed
from Fat. This Cullis is made either with Meat or
]Fiih-broth, according as you pleafc.

Caulis Blanc $ la fiourgeoife.
White Family Cullis.

pOUND about a Dozen of Coriander Seeds with half
a Dozen of bitter Almonds fcakkd^ and mix this

with Bread Crumbs foaked in good Broth, and Broth
fufficient to make it to what Confiflence you pleafe ; fift
it in a Lawn Sieve, and add four raw Yolks of Eggs,
fceat up with Cre^n ; make the Liaifon without boiling.

io The PROFESSED COOK,

^
Coulis de Feves de Marais.

Cullis of Garden Beans.

gCALD the Beans, to peel the Hufks off; boil them
in Broth to a Mafh with Parfley, a few green Shal-
lots, and a little Winter-favory ; then fift it to Marma-
lade, and mix it with middling Meat Cullis. It ought
to be of pale green Colour, well feafoned, and not too
thick, as all thofe Cullis thicken greatly in cooling.

Coulis de Lentilles*
Lentil Cullis.

A^TAKE a Meat-gravy as before, with Veal and Ham,
Onions, Parfley, Chibbol, two Cloves, and Winter-
favory ; foak it till it catches ; then add Broth, and
fimmer it till the Meat is done; then your Lentils
being well boiled in Broth, and pounded, fift them,
and put the Porridge into the Stew-pan, and boil a
Moment ; then take the Meat out, and fift your Cullis
in a Stamine. It is a very well tafted Cullis, but muft
not be made too thick.

Coulis de Pois.
Peas Cullis.

QREEN Peas Cullis is made by boiling the Peas in
good Broth, with a Faggot of Parfley, Chibbol, and
a little Winter-favory ; fift them into a 'Porridge, with
the Broth of the Boiling. Dried Peas are alfo boiled
in Broth, and fifted into a Porridge, and mixt in a Cul-
lis, fuch as you have for the former ; to make it green,.
add Juice of pounded Spinage.

Coulis de Navets.
Turnip Cullis.

pEEL and cut the Turnips each into five or fix Pieces;

fry them in Hog's Lard, to give them a fine yellow,

or brown Colour ; then boil them in good Broth till

they

The PROFESSED COOK. il

they are fit to malh to a Marmalade ; when maihed, add
fome good Gravy and Cullis, and fift through a Stamine.
This will ferve for Soups and Tureens ; or, if for other
Ufe, fuch as to mafk any Kind of Meat under, let it be
thicker in the fifting, by adding lefs Gravy and Cullis.

Cullis d'Haricots, viz. Cullis of Beans, is made after
the fame Manner.

Coulis de Marons,
Chefnut Cullis.

pREFARE your Stew-pan with fliced Veal and Ham,
as before ; peel the firft Hufk off the Chefnuts, and
roaft them until you can peel off the fecond ; boil in
Broth to a Marmalade ; take the Meat out of your Con-
fommsy and add the Chefnuts ; Boil a Ihort Time, and
lift all together : if you would have it pretty thick, put
lefs Broth to keep it of a thicker Confidence.

Des Bouillons, Jus, dP Coulis Maigres.
Of Meagre Broth, Gravies, and Cullis.

the common or foaking Broth, warn a proper
Quantity of dried Peas feveral Times in warm
Water; then boil them in Water with a few large
Onions, fliced Carrots, Parfneps, a few Heads of Cloves,
whole Pepper, and a little Salt ; boil this together till
the Peas are almofl done ; then take it off the Fire, and
let it fettle to fift through a Sieve. This Broth will ferve
for the fame Purpofe, as the firft dire&ed with Meat,
viz. to make your Meagre Gravies, Cullis, &c. The
Peas, with a little more Boiling and Mafhing, may
te ufed as Porridge with whatever is moft convenient.

Bouillon

'it . 3%e PROFESSED COOK.'

Bouilkn Maigre pour les Potages de la 'fable.
Meager Broth for Soups.

CCALD all Sorts of Roots, as Onions, Parfley-roots,
Carrots, Parfneps, half a Savoy, Turnips, Leeks,
and Celery ; boil all together in Peas Broth, as directed
above ; Put it into a clean Bag called a * Miriionette y
with a fmall Quantity of long Pepper, Ginger, Cinna-
mon, Cloves, Coriander, Mace, a Clove of Garlick,
Shallots, and Winter-favory ; Boil till the Greens are
done; and to give it a good Colour, make a brown
Gravy with fliced Onions, and other Roots, and Butter;
when it yields a proper Colour, as in all Cullis, fait it
according to Tafte, and mix it together. It will ferve
you to make what Soups you pleafe.

* This Minionette confifts of the Long-pepper, Ginger, Cinnamon,
Cloves, Coriander, and Mace, tied together in a Bit of Linen Cloth.

Bouillon de PoiJJbn.
Fifli Broth.

'T'AKE what Kind of Fifh you think proper, as Pikes,
Eels, Carps, &c. cut in Slices, and put them into
your Stew-pan with a little Butter, fliced Onions, a
Faggot of Parfley, Thyme, Bay-leaf, Baiil, a Clove of
Garlick, Carrots, and Parfneps ; foak it until it forms
a flight Glaze in the Bottom ; add to it of the former
Broth, and boil on a flow Fire for about an Hour;
fift it clear. It will ferve for Soups and Sauces.

i

Jus Maigre,

Meagre Gravy.

A/TELT a proper Quantity of good Butter, and fry

fliced Onions in it, with fuch other Roots as are

ufed for Gravies ; foak it fome Time on a flow Fire,

then on a (tronger to bring it to a proper Gravy Colour;

then

PROFESSED COOK. Ij

then add fome of the common Broth and a little Par-
fley, half a Clove of Garlick, half a Laurel Leaf, three
Cloves, whole Pepper and Salt ; boil flowly for about

an Hour, then fift it as ufual for Gravies.

'

Coulis Maigre*
Meager Cullis.

'T'AKE what Fifh you think proper ; the belt, and rnofi:
common is Carp ; cut it in large Pieces, and put
it into your Stew-pan with a little Butter, fliced Onions^
and other Roots ; foak it a while on a flow Fire, then on
a ftronger, until it forms a Caramel ; then put half Broth
and half Gravy ; fry fome Flour with good Butter, amd
add it to your Cullis, alfo a Bit of Garlick, a Leaf of
Laurel, a Gill of white "V^ine, a Couple of Slices of
Lemon firft peeled, and Mulhrooms ; boil half an