Chapter
30 - Cold Entrees, or Chicken, Lobster, and Fish Salads, or Mayonaises
Chickens a la Belle Vue ~ Ham with Aspic Jelly ~ Tongue with Aspic Jelly ~ Galantine of Poularde ~ Mayonaises of Fowl ~ of lobster ~ of Fillets of Sole ~ of Salmon ~ Grouse Salad ~ Fricassee Chaudfroid ~ Salmis Chaudfroid of Partridges ~ Potted Fowl and Ham ~ Tongue ~ Pheasant ~ Hare ~ Beef ~ Lobster ~ Shrimps ~ Bloaters ~ Smoked Salmon ~ Aromatic Herbaceous Seasoning.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter30.html- Legacy revision
8531e8373e9b- Source checksum
c5817fae15c35239c99f4cedc2d70d884e94b8870effbab27c875332b6343f7a- Legacy text checksum
8edfd6178d5801c6deced1900c271e3d9c8e72f882d27feffec24678cf03f890
Cite this page
30 - Cold Entrees, or Chicken, Lobster, and Fish Salads, or Mayonaises. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter30.html