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 8, 2024.
Pages
A Table for the Pastry work of Fish for to be eaten warm, containing the Pies and the Tourts.
SAlmon pie 1
Troute pie 2
Py of becare 3
Pie of carpe 4
Sturgeon pie 5
Pie of dabs 6
Turbot pie 7
Trout pie 8
Plice pie 9
Eele pie 10
Pie of fresh cod 11
Pie of carp without bones 12
The Cardinals pie 13
Pie of flounders 14
Pie of grenost 15
Pie of soales 16
Pie of soales half fried 17
Pie made of hash of eeles 18
Tourte of flounders 19
Tourte of new Oysters 20
descriptionPage 211
Tourte of liver of lottes 21
Tourte of melts of carpes 22
Tourte of lottes 24
Tourte of carpes 24
Tourte of crawfish 25
Tourte of frogs 26
Tourte of tenches 27
Tourte of butter 28
Tourte of spinage 29
Tourte of melon 30
Tourte of pistaches 31
Tourte of almonds 32
Tourte of pumpkin 33
Tourte of peares 34
Tourte of creame 35
Tourte of apples 36
Tourte of franchipanne 37
Tourte of whites of eggs 38
Tourte of yolkes of eggs 39
Tourte of Massepain 40
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