The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
About this Item
- Title
- The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
- Author
- La Varenne, François Pierre de, 1618-1678.
- Publication
- London :: Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet,
- 1653.
- Rights/Permissions
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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery
- Cookery, French
- Link to this Item
-
http://name.umdl.umich.edu/A88798.0001.001
- Cite this Item
-
"The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88798.0001.001. University of Michigan Library Digital Collections. Accessed June 1, 2024.
Pages
Page [unnumbered]
TO THE RIGHT HONOURABLE JOHN Earl of TANNET, &c. My very good Lord.
My Lord,
OF all Cookes in the World, the French are esteem'd the best, and of all Cookes that ever France bred up, this may very well challenge the first place, as the neatest and compleatest that ever did attend the French Court and Armies. I have taught him to speak En∣glish, to the end that he may be
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able to wait in your Lordships Kitchin, and furnish your Table with severall Sauces of haut goust, & with dainty ragousts, and fweet meats, as yet hardly known in this Land. I hope your Honour wil forgive my boldnesse of beg∣ging your Lordships Patronage, in his behalf, entreating your Ho∣nour to consider, that having first set out his skill in French, under the protection of a French Mar∣quess, he now as a stranger doth humbly crave to be sheltred un∣der the lustre of your honoura∣ble name, that so with the more credit and confidence, he may impart his skill for the publique good, in teaching every body how to continue and prolong comfortably by a well relished diet, the sweet marriage of Soul
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and Body. Besides, my Lord, your former commands are in∣deed the first and chief cause of my presuming thus far, esteem∣ing it to be a part of my duty, which will never be satisfied, un∣till some better occasion doe fur∣nish me with a more serious sub∣ject, whereby I may let all the world know, that all my ambi∣tion is to deserve the glorious ti∣tle of
Your Lordships most humble Servant Du Fresne.