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.

18. A note of what may be served up on Good-Friday.

POtage of health, which is to be made with sorrell, lettice, beets, purslain, and a bundle of herbs; seeth all with salt, butter, and the first cutting of a loaf; stove, and serve.

Potage of pease broth very clear, which to make, you shall put in a few herbs, some capers, a bundle of herbs, and an onion stick∣ed with cloves; when it is well sod, serve gar∣nished with fried bread.

Potage of Almond milk, the making whereof you will finde in the potages for Lent.

Potage of Turnips, Potage of Parsnips, Po∣tage of Sparagus, Potage of Pumpkins.

Potage of Profiteolles; for to make it, take five or six small loaves, open them at the top,

and take out the crumme, then dry them near the fire, or make them brown in the pan with fresh butter; stove them with broth made of purpose with mushrums, pease broth, onion sticked, all well seasoned, and before passed in the panne. Use this broth for to make your potage, and garnish your dish with your dry bread, then fill it up with small ragousts, as troufles, artichocks, sparagus, and fried mushrums, garnish the dish round about with pomegranate, lemon, and, if you will, besprinkle your potage with the juice of mushrums, then serve.

Potage of Brocolis, they are the young sprouts of Coleworts. Seeth them with water, salt, pease broth, butter, onion sticked, and a little peper; stove your crust, garnish it with your Brocolis, and fill your dish with it, then serve.

The same broth may be made with milk, and garnished alike.

The potage of hops is made the same way as that of Brocolis, and is garnished alike.

The Queens potage is made the same way as that of Lent, but that you make a hash of mushrums, to garnish your bread with; after it is filled, and passed in the panne severall times, garnish on the top with pistaches, pom∣granate, and lemons cut.

The Princesse's potage garnished with Fleu∣rons, they are small peeces of puft paste.

Potage of milk. Brown potage of onion.

Potage of pease broth garnished with let∣tice, and broken sparagus.

Potage of fideles, or tailladins garnished with fried paste. Potage of Coliflowers.

Potage of Rice garnished with a loaf dried.

Potage of green pease. For to serve it, seeth them a very little, then stamp them in a mor∣tar, and fry and season them as the other, then serve.