The Modern Cook
Applewood Books, 2008 - 572 pages
Purported to be the inventor of the recipe for Coronation Chicken (for the coronation of England's Queen Victoria in 1832), Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.
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Allemande sauce anchovies bain-marie baked baking-sheet basin Bechamel Bechamel sauce beef boil gently braize bread-crumbs broth brown sauce buttered paper cake carrots celery chickens chopped clarified butter cloves consomme cover crayfish cream croquettes croutons cutlets dish drain entree Entremets Espagnole sauce fat bacon fill the centre fillets fish flour force-meat foregoing four ounces fowl fresh butter fried garnish grated nutmeg half a pint hour inch jelly larded lemon lemon-juice light color little salt lobster minutes mixed moisten mould mushrooms mutton napkin nutmeg onions oven Parmesan cheese parsley partridges pepper and salt pheasants prepared previously pudding puree quantity quenelles ragout remove Roast sauce sautapan scollops season with pepper send to table serve shalots sieve simmer slices slow fire small quenelles small stewpan soup stewed stewpan stir stove-fire sweetbreads tammy thin thyme trim truffles turnips veal whole wooden spoon yolks of eggs