Transcriber’s Note
Obvious typographical errors have been corrected. A list of these changesis found at the end of the text. Inconsistencies in spelling andhyphenation have been maintained. A list of inconsistently spelled andhyphenated words is found at the end of the text.
BY MISS LESLIE,
AUTHOR OF “SEVENTY-FIVE RECEIPTS,” &C.
FOURTH EDITION.
Philadelphia:
CAREY & HART—CHESTNUT STREET.
1836.
Entered according to the Act of Congress, the 25th day of October, 1832,by
E. L. Carey & A. Hart,
in the Clerk’s Office of the District Court of the Eastern District ofPennsylvania.
STEREOTYPED BY J. HOWE.
The design of the following little book is to furnish receipts for aselect variety of French dishes, explained and described in such amanner as to make them intelligible to American cooks, and practicablewith American utensils and American fuel. Those that (according to theoriginal work) cannot be prepared without an unusual and foreignapparatus have been omitted; and also such as can only be accomplishedby the consummate skill and long practice of native French cooks.
Many dishes have been left out, as useless in a country where provisionsare abundant. On this side of the Atlantic all persons in respectablelife can obtain better articles of food than sheeps’ tails, calves’ears, &c. and the preparation of these articles (according to theEuropean receipts) is too tedious and complicated to be of any use tothe indigent, or to those who can spare but little time for theircookery.
Also, the translator has inserted no receipts which contain nothingdifferent from the usual American mode of preparing the same dishes.
Most of the French Cookery Books introduced into this country havefailed in their object, from the evident deficiency of the translatorsin a competent[iv] knowledge of the technical terms of cookery and from themultitude of French words interspersed through the directions, and whichcannot, in general, be comprehended without an incessant and troublesomereference to the glossary.
The translator of the following pages has endeavored, according to thebest of her ability, to avoid these defects, and has aimed at making abook of practical utility to all those who may have a desire tointroduce occasionally at their tables good specimens of the Frenchculinary art.
From these receipts she believes that many advantageous hints may betaken for improvements in American cookery; and she hopes that, upontrial, this little work may be found equally useful in private families,hotels, and boarding-houses.
Philadelphia, September, 1832.