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.

Entree, or first course for the Good-Friday.

REd beets, or red parsnips, cut like dice, with brown butter and salt.

Red beets with white butter. Red beets fryed.

Red carrots fryed with a brown sauce at the top.

Red carrots stamped and passed in the pan, with onion, crums of bread, almonds, mush∣rums, and fresh butter, all well allayed, and seasoned.

Red carrots fryed with brown butter, and onion.

Red carrots cut into round slices with a white sauce, with butter, salt, nutmeg, chibols, and a little vinegar.

White carrots fryed. Carrots in fryed paste.

Carrots minced into ragousts with mush∣rums.

Tourte of pistaches. Tourt of herbs. Tourte of buttet. Tourte of almonds.

Parsnips with a white sauce, with butter. Parsnips fried.

Serfifis with a white sauce with butter.

Serfifis fried in paste. Spinage. Apples with butter. Apples fryed. Pappe of flowre. Pappe of Rice, and Almonds passed. Prunes. Broken Sparagus fryed.

Riffoles of hash of Mushrums, carrots, and pistaches, well fed with butter, served warm, sugred, and with orange flowers.

Skirrets fried in paste. Skirrets with white sauce with butter,

Cardes of beets. Cardons. Pumpkins fryed. Jerusalem Artichocks. Artichocks whole. Fi∣deles. Rice with milk well sugred. Many do cause it to burst in water when it is very clean, and then put the milk in it.

Others doe seeth it in a double pot.

The most expedient is, that when it is well washed, and very clean, you dry it before the fire; when it is very dry, stove it with very new milk, and take heed you do not drown it; seeth it on a small fire, and stir it often, lest it burn to, and put in some milk by degrees.

Mushrums with ragoust. Mushrums with cream. Mousserons with ragoust, garnished with pistaches.

Troufles cut, with ragoust, and garnished with pomegranat.

Sparagus with a white sauce.

Troufles with short broth. Salat of lemon.

Salat sod, either of succory or of lettice.

Morilles with ragoust. Morilles farced. Morilles with cream.

Creame of pistaches. Tourte of creame of Almonds. Cakes of Almonds. Cakes of puft paste.

Artichocks fried.