Domestic French Cookery, 4th ed
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- Pages
- 74
About this book
Domestic French Cookery is chiefly translated from Sulpice Barué by Miss Leslie, in a fourth edition issued in Philadelphia in 1836. The preface says the design of the book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks. The contents list, among others, a section of liqueurs including Noyau and Raspberry Cordial, and miscellaneous receipts such as French Coffee.
A recipe with mushrooms says to put in a small onion, that you may know by its turning almost black whether there is a poisonous one among them. A recipe headed STEWED POTATOES says to boil eight or nine large potatoes with a little salt, and then peel and cut them in slices. The recipe headed FRENCH MUSTARD calls for an ounce of the very best mustard powder, among other ingredients, and says to pour on vinegar by degrees.
Contents
About the author
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- 1 10 Luscious New Cakes, Made by Spry's Amazing New One-Bowl Method10 Luscious New Cakes, Made by Spry's Amazing New One-Bowl Method
- R Rigby's Reliable Candy Teacher and Soda and Ice Cream FormulasRigby's Reliable Candy Teacher and Soda and Ice Cream Formulas
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Book facts
- Author
- Sulpice Barué
- Reading time
- About 110 minutes
- Pages
- 74
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online