A Table of the Entrees, or first courses in Lent, with∣out eggs.
- SOale 1
- Pike 2
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
-
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 17, 2024.
Pages
Page 244
- Tenches farced 3
- Fried tenches 4
- Stewed carpe 5
- Carpe farced 6
- Carpe rosted 7
- Carpe fried, and put in ragoust 8
- Salmon 9
- Hash of carpe 10
- Stewed salmon 11
- Lotte 12
- Stewed lotté 13
- Carpe with halfe short broth 14
- Oisters 15
- Oisters with ragoust 16
- Oisters in the shell on the gridiron 17
- Vilain with ragoust 18
- Vilain with short broth & rosted 19
- Barbels 20
- Dabs 21
- Flounders in castrolle 22
- Flounders fried 23
- Flounders rosted 24
- Plice with ragoust 25
- Fried plice 26
- Barnickle 27
- Barnickle with short broth 28
- Barnickle rosted 29
- Alose rosted 30
- Alose with short broth rosted 31
- Lamprell 32
- Lamprell on the gridiron 33
- Lamprell with a sweet sauce 34
Page 245
- Lamprell stewed 35
- Eele in cervelat 36
- Eele in the fashion of stewing 37
- Eele with halfe short broth 38
- Sea eele stewed 39
- Sea eele fried stewed 40
- Lobster with short broth 41
- Lobster fried with a white sauce 42
- Langouste with short broth 43
- Langoust with a white sauce 44
- Pike farced 45
- Pike farced and rosted on the spit 46
- Rosted mackerels 47
- Fresh herring rosted 48
- Fresh herring rosted with a brown sauce 49
- Pilchers 50
- Gournet 51
- Grenost 52
- Fresh cod rosted 53
- Fresh cod with halfe short broth 54
- Green fish 55
- Soupresse of fish 56
- Gammon of fish 57
- Mussles 58
- Fried ray 59
- Ray with short broth 60
- Fried ray with ragoust 61
- Smelts 62
- Cod tripes 63
- Scuttles 64
- Poore John fried 65
- Poore John with oile 66
Page 246
- Poore John fried 67
- Salmon with a brown sauce 68
- Salmon with oile, onion, and vinegar, or salat, if you will. 69
- Mackerell salted 70
- Stewed herrings 71
- Red herrings 72
- Salt herrings 73
- Pease 74
- Pease broth 75
- Red beets 76
- Turnips 77
- Jerusalem hartichocks 78
- Sersifis 79
- Scirrets 80
- Cardes of beetes 81
- Lentils 82
- Spinage 73
- Fried apples 84
- Apples with sugar 85
- Prunes. 86