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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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 16, 2024.
Pages
descriptionPage [unnumbered]
A Table referring to all the particu∣lars contained in this Book.
A Table of the Potages that can be made for to serve up in the Flesh dayes fol. 2
A Table of the severall potages fol. 19
Potage of Entrees (or first courses) which can be made in the Armies or in the Field fol. 24
A Table of the meats which may be served in the second course fol. 57
A Table of the Intercourses (or middle courses) for the Flesh dayes fol. 74
A table of the Pastry-work which is served up all the year long fol. 107
A Table of the lean potages out of Lent fol. 123
A Table of the Entrees (or first courses) of the lean days out of Lent fol. 149
A Table of the Eggs for the Entrees (or first cour∣ses) as they are now served up fol. 177
A Table of the second of Fish fol. 184
A table of the Intercourse of the lean daies out of Lent fol. 195
A table of what may be found in gardens, which one may use upon occasion, and serve up in the first courses, and intercourses of the lean daies, and o∣ther flesh daies, or in Lent. fol. 202
A table of the Pastry work of fish for to be eaten warm, containing the Pies and Tourts fol. 210
A Table of things to be salted for to keep, specially for a Cook of Pastry, fol. 230
A Table of the Potages for Lent fol. 235
A Table of the Entrees, or first courses in Lent, without Eggs fol. 241
A Table of the second course fol. 249
A Table of the Intercourse (Entremets) of Lent fol. 250
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