The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
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Title
The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
Author
Marnettè, Mounsieur, 17th cent.
Publication
[London] :: Printed at London for Nath. Brooks at the Angel in Cornhil,
1656.
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Subject terms
Cookery
Link to this Item
http://name.umdl.umich.edu/A89547.0001.001
Cite this Item
"The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A89547.0001.001. University of Michigan Library Digital Collections. Accessed June 11, 2024.
Pages
descriptionPage 307
The Twelfth manner, being yet ano∣ther kind of stirred Eggs.
Season Mouscherons very well, and cause them to bee boyled, to which you may adde some Sparagus cut into morcels, and when your said Mouscherons are ready to bee served up, break three or four eggs into them, and mingle them toge∣ther, and cause them to bee fried with the rest of your ingredients, un∣til they be sufficiently knitted or u∣nited together.
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