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.

11. The Queens Potage.

Take Almonds, beate them, and boyle them with good broth, a bundle of hearbs, and a peece of the inside of a lemon, of crums of bread a little, then season them with salt, have a care they burne not, stirre them very often, & strain them. Then take your bread & stove or soak it with your best broath, which you shal make thus. When you have taken the bones out of some roasted partridge or capon, take the bones and beate them well in a mor∣ter, then take some good broath, seeth all these bons with a few mushrums, & strain all through a linnen cloath, and with this broath stove or soak your bread, and as it doth stove,

besprinckle it with broath of almonds and with juice, then put into it a little of some very smal hash, be at of partridge or of capon, and alwaies as it doth stove, put in it some almond broath untill it be full; then take the fire-shovell red hot, and pass it over it. Garnish your potage with cockes combes, pistaches, granates, and juice, then serve.