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 17, 2024.
Pages
descriptionPage [unnumbered]
A Table of the Pastry work which is served up all the year long.
VEnison pasty. 1
Pasty of a joint of mutton 2
Pie after the English way 3
Pasty of Wildboare 4
Pie of Capon 5
Turkey pie 6
Pie of Gaudiveauxs 7
Pie of Partridges 8
Pie of gammon 9
Pie of breast of Veale 10
Pie of Assiette 11
Pie after the Cardinals way 12
Pie after the Marotte 13
Pie of young Rabbits 14
Pie of Pullets 15
Pie of Larks 16
Veale pie 17
Pie of Quailes 18
Pie of Woodcocks 19
Pie of Blackbirds 20
Duck pie 21
Pie of Macreuse with lard 22
Lamb pie 23
Pie of tongues of mutton 24
Pie of Kid warme 25
Goose pie 26
Pie of knuckles of shoulders 27
Tourte of young pidgeons 28
descriptionPage 112
Tourte of lard 29
Tourte of marrow 30
Tourte of veale 31
Tourte of purtenances 32
Tourte of Sparrows. 33
Tourte of Larks 34
Tourte of sweetbreads 35
Tourte of brawn of capon sugred 36
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