Rte, EL ; GT ss CR D ue, Le be @ ù a 2 ù n : OPTHE l à HA ON hi à $ Sr? LÉ À. Î Fe i de 17: EE Le l {A2 js “| IV OLLSE a +'"e ° ET D ie Lcle PE EN CE Es ee vie ea TE Ne EE TT “ | MesMarruew Ciabx ; { JP an ER) # WT 22102014468 Pr £ gr # 6 A: di ? ya My (l D? \ Eire Fa 04 + FEAR £ * Sr k 2» ë af EPL RE ; Ÿ Cd a r £ NE ARR Ve É + + É F4 EU | de É > rm Digitized by the Internet Archive in 2016 https://archive.org/details/b28130480 266 MENUS AND 1200 RECIPES OF THE D'ARONSPERAISSE, IN FRENCH AND ENGLISH TRANSLATED BY MRS. MATTHEW CLARK SEVENTH EDITION LONDON SAMPSON LOW, MARSTON, SEARLE, & RIVINGTON Limited St. Dunstan's House FETIER LANE, FLEET STREET, E.C. [AU rights reserved] ra D 2 Du Crown 8vo, price 5s. MARY HARRISON’S COOKERY BOOKS. THE SKILFUL COOK. A Practical Manual of Modern Experience. By Miss Mary Harrison, First-Class Diplomée of the National Training School for Cookery, South Kensington. *,* The aim of this book is to present a Useful Collection of Approved Receipts, framed according to the most recent Expe- rience—the various Dishes being accompanied by clear Practical Directions. A Selection of Menus is given—adapted to Dinner : Parties of varying size and cost. IN PREPARATION. THE COMPLETE COOKERY GUIDE. By Miss Mary Harrison. Crown 8vo, cloth, SALADS AND SANDWICHES: Giving Parti- culars how to make some Thousands of Salads and Hundreds of Sandwiches. By T. HerBErr. Crown 8vo, boards, 1s. s THE HOME KITCHEN. A Collection of Practical and Inexpensive Receipts. By Marion HARLAND. THE ROYAL COOKERY BOOK. By Jures Gourré. Fullyillustrated. Coloured Plates, £2 25. Domestic Edition (illustrated with 161 woodcuts), 105, 6d. LONDON : SAMPSON LOW, MARSTON, SEARLE, & RIVINGTON, Lrn. WEPFECOMENNSTTUTEr BR LANE, FLEET STRKET, E.C. IBRARY if moMOmee | WORKS ON DOMESTIC COOKERY. | | PREFACE. Tuis book, which was already one of the most useful and practical of cookery books, has been rendered more complete in this edition by many alterations and modifications. The bills of fare are written entirely according to our French customs. Dishes used by both rich and poor are given in their proper seasons. The recipes have come from many different schools of cookery, and are clearly and concisely explained. In this edition, as in my previous ones, I have not attempted to give recipes for using up scraps, as this art is only useful when you run short of provisions ; it is quite a mistake to imagine that warming up previously cooked meat is economical, as all good transformations must be expensive. The only way to use up scraps of meat is to warm them in any of the simple sauces, recipes for which will be found further on. Scraps of fowl or game must not come under this category, as all salmis and marinades have to be made from fowis or game which have been previously roasted. Entrées of game or fowl must always be warmed up, in the same sauce, if required to be used on the second day. In cookery, above all things, “Nothing can come. ol nothing.” ; THE AUTHOR. TRANSEAMORS NOTE T&e first object I had in translating this work, was to please my cook ; but having been asked by many of my friends to give then the recipes (in English) for some of the celebrated Baron’s excellent dishes, I determined to allow my poor translation to appear in print May I, under these circumstances, ask the forgiveness of all English cooks, if I venture to give them a few hints how best to carry out the views of one of the greatest of French chefs ? | Soups.—The reader will at once see that no colouring is ever used in French soups.

AI-modernized reading of the original text

Rte, EL ; GT ss CR D ue, Le be @ ù a 2 ù n : OPTHE l à HA ON hi à $ Sr? LÉ À. Î Fe i de 17: EE Le l {A2 js “| IV OLLSE a +'"e ° ET D ie Lcle PE EN CE Es ee vie ea TE Ne EE TT “ | MesMarruew Ciabx ; { JP an ER) # WT 22102014468 Pr £ gr # 6 A: di ? ya My (l D? \ Eire Fa 04 + FEAR £ * Sr k 2» ë af EPL RE ; Ÿ Cd a r £ NE ARR Ve É + + É F4 EU | de É > rm Digitized by the Internet Archive in 2016 https://archive.org/details/b28130480 266 MENUS AND 1200 RECIPES OF THE BARON BRISSE, IN FRENCH AND ENGLISH TRANSLATED BY MRS. MATTHEW CLARK SEVENTH EDITION LONDON SAMPSON LOW, MARSTON, SEARLE, & RIVINGTON St. Dunstan's House FETTER LANE, FLEET STREET, E.C. [AU rights reserved] ra D 2 Du Crown 8vo, price 5s. MARY HARRISON’S COOKERY BOOKS. THE SKILFUL COOK. A Practical Manual of Modern Experience. By Miss Mary Harrison, First-Class Diplomée of the National Training School for Cookery, South Kensington. *,* The aim of this book is to present a Useful Collection of Approved Receipts, framed according to the most recent Experience—the various Dishes being accompanied by clear Practical Directions. A Selection of Menus is given—adapted to Dinner : Parties of varying size and cost. IN PREPARATION. THE COMPLETE COOKERY GUIDE. By Miss Mary Harrison. Crown 8vo, cloth, SALADS AND SANDWICHES: Giving Parti- culars how to make some Thousands of Salads and Hundreds of Sandwiches. By T. HerBErr. Crown 8vo, boards, 1s. s THE HOME KITCHEN. A Collection of Practical and Inexpensive Receipts. By Marion HARLAND. THE ROYAL COOKERY BOOK. By Jules Gouffé. Fully illustrated. Coloured Plates, £2 25. Domestic Edition (illustrated with 161 woodcuts), 105, 6d. LONDON : SAMPSON LOW, MARSTON, SEARLE, & RIVINGTON, Lrn. WEPFETTER LANE, FLEET STREET E.C. IBRARY if moMOmee | WORKS ON DOMESTIC COOKERY. | | PREFACE. Tuis book, which was already one of the most useful and practical of cookery books, has been rendered more complete in this edition by many alterations and modifications. The bills of fare are written entirely according to our French customs. Dishes used by both rich and poor are given in their proper seasons. The recipes have come from many different schools of cookery, and are clearly and concisely explained. In this edition, as in my previous ones, I have not attempted to give recipes for using up scraps, as this art is only useful when you run short of provisions ; it is quite a mistake to imagine that warming up previously cooked meat is economical, as all good transformations must be expensive. The only way to use up scraps of meat is to warm them in any of the simple sauces, recipes for which will be found further on. Scraps of fowl or game must not come under this category, as all salmis and marinades have to be made from fowis or game which have been previously roasted. Entrées of game or fowl must always be warmed up, in the same sauce, if required to be used on the second day. In cookery, above all things, “Nothing can come. ol nothing.” ; THE AUTHOR. TRANSEAMORS NOTE T&e first object I had in translating this work, was to please my cook ; but having been asked by many of my friends to give then the recipes (in English) for some of the celebrated Baron’s excellent dishes, I determined to allow my poor translation to appear in print May I, under these circumstances, ask the forgiveness of all English cooks, if I venture to give them a few hints how best to carry out the views of one of the greatest of French chefs ? | Soups.—The reader will at once see that no colouring is ever used in French soups.

366 menus and 1200 recipes of the Baron Brisse in French and English