Chapter
02 - Garnishes for Entrees
Macedoine of Vegetables ~ Jardiniere ~ Reform Chips ~ Glazed Onions ~ Glazed Carrots ~ Cucumber Garnish ~ Green Peas for Garnish ~ Asparagus Peas, &c. Puree of Green Peas for Garnish ~ of Spinach ~ of Sprue Asparagus ~ of Potatoes ~ of Chestnuts ~ of Carrots ~ of Artichokes ~ of Turnips ~ of Celery ~ of Sorrel ~ of Poultry ~ of Game ~ Patty Meats ~ Chipolata ~ Ragout ~ Financiere ~ Toulouse ~ Milanese ~ Maitre-d'Hotel Butter ~ Anchovy Butter ~ Lobster Butter ~ Epicurean Butter ~ Devil Mixture.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02.html- Legacy revision
8531e8373e9b- Source checksum
b700416233640dcb9996a0cffc8ad9418e9db65bb49d5f0ea9612079ff9497c5- Legacy text checksum
4ceaf3d7affac610b28fc0af1e6a6840b13e0d86343b03ea7ba789b1b4a85a01
Cite this page
02 - Garnishes for Entrees. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02.html