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.
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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 8, 2024.
Pages
9. Potage of Tortoise.
Dresse them, and cut them into peeces, pass them in the panne with butter, parsley, and chibol; after they are well passed and season∣ed, set them a stoving in a dish on the cha∣sing dish with little broth. Which for to make,
descriptionPage 131
you shall clense well your Tortoises, and shall seeth them in water, well seasoned, and shall use it. Have a care you doe not burst the gall in cutting of them; stove your bread, and then garnish it with your Tortoises, and with their sauce, with sparagus broken about the dish, mushrums, troufles, lemon slices, and the juice of mushrums, then serve.
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