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 125
A Table of the lean Potages out of Lent.
POtage of herbs 1
Potage of Crawfish 2
Potage of Carps 3
Potage of Tenches farced 4
Potage of farced Carps with turnips. 5
Potage of rosted Carps 6
Queens potage 7
Princes potage 8
Potage of Tortoise 9
Potage of farced mushrums 10
Potage of Soals without bones farced 11
Potage of Smelts 12
Potage of Sparagus 13
Potage of Haslets (atteraux) of fish 14
Potage of Lettice farced, with pease broth 15
Potage of Coleworts (or cabidge) with fried bread 16
Potage of Coleworts (or Cabidge) with milk 17
Potage of Coleworts (or Cabidge) with pease broth 18
Potage of pumpkin with butter 19
Potage of pumpkin with milk 20
Potage of turnips 21
Potage of milk with yolks of eggs 22
Potage of profiteoles (or small vailes) 23
Potage of pease 24
Potage of herbs without butter 25
Potage of onion 26
descriptionPage 126
Potage of Cowcombers farced 27
Potage of snow 28
Potage of Mussels with egs 29
Potage of oysters 30
Potage of Grenosts 31
Potage of salmon with a sweet sauce 32
Potage of frogs with saffron 33
Potage of bran 34
Potage of hops 35
Potage of rasberries 36
Potage of parsnips 37
Potage of leeks 38
Potage of farced macreuse 39
Potage of lottes 40
Potage of broken sparagus 41
Potage of coliflowers 42
Potage of Fidelle 43
Potage of rice 44
Potage of Tailladine 45
Potage of pease broth of green pease 46
Potage of pease broth, of old pease, served up green 47
Potage of Macreuse with turnips 48
Potage of Macreuse garnished 49
Potage of leeks with pease broth 50
Potage of flounders 51
Potage of herbs garnished with cowcombers 52
Potage of onion with milk 53
Potage of Losches 54
Potage of Wivers 55
Potage of Gournet 56
descriptionPage 127
Potage of farced mushrums 57
Potage of Almond milk 58
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