Book section

Illustrations

Name: The Cook's Guide and Housekeeper's & Butler's Assistant
Author: Charles Elmé Francatelli

1868 edition

	No of Recipe

Turbot	191
Salmon	200
Trout	210
Pulled Bread	332
Prawns	349
Grilled Kippered Salmon	339
Oysters	347
Pickled Salmon	345
Sardines	342
Pats of Butter	689
Radishes	367
Olives	350
Gherkins	966
Tunny	341
Anchovies	343
Leg of Mutton	411
Haunch of ditto	424
Saddle of ditto	425
Ham glazed with Spinach	450
Roast Turkey	464
Capon a, la Regence	471
Chickens and Tongue a la Macedoine	479
Vol-au-vent a la Financiere	518
Pate-Chaud of Pigeons a la Financiere	519
Timbale of Macaroni	520
Border of Rice a la Reine	521
Mazarine of Salmon	522
Chatreuse of Partridges	523
Croustade of Larks	524
Tourte of Godiveau	525
Lamb Cutlets a la Duchess	612
Supreme of Fowls a la Royal	615
Fricassee of Chickens a la Havelock	620
Croustade of Quenelles	627
Nougats of Almonds	754
Cornucopia	754a
Meringues a la Creme	766
Apple Meringues a la Portugaise	797a
Apple Charlotte	797b
Macedoine of Whole Fruits in Jelly	849
Ham with Aspic Jelly	930

Source and transcription details

Source: Francatelli, 1868 edition
Content status: transcription
Review status: imported-unreviewed
Legacy file: public/illust.html
Legacy revision: 8531e8373e9b
Source checksum: 46d06dc156016a65873872d64501a87995948598bdbb43c809d4a494f81a3684
Legacy text checksum: 7a00af400a4016cbf2e3a3240f23f339d6352dee74f2abb757170b718108786f

Cite this page

Illustrations. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.