cover
Transcriber's Note: This cover has beencreated by the transcriber using an image of the original cover and is placedin the public domain.

[i]

Margaret Brown's French Cookery Book.

[ii]
[iii]

MARGARET BROWN'S

FRENCH COOKERY

BOOK.

——————
Containing a Variety of Receipts, from the Plainest Cookery to the
Most Elaborate French Dish.




WASHINGTON, D. C.
RUFUS H. DARBY, PUBLISHER.
1886.

[iv]


[v]

CONTENTS.

Asparagus Soup, 18
Apple Chocolate, 99
Apple Omelette, 76
Apple Cake, 77
Apple Stuffing, 78
Apple Jam, 78
Apple and Rice, 98
Apple (red) in Jelly, 99
Apple Charlotte, 37
Apple Jelly, 100
Apple Pot-pie, 112
Artichokes, 102
Apple Tarts, 110
A Course for a Dinner of 12 persons, 11
A Spring Lunch, 11
A Spring Breakfast, 11

Boned Turkey, 25
Beefsteak Pudding, 47
Boston Baked Plum Pudding, 47
Biscuits, 65
Biscuit Glace, 117
Bread (No. 1), 66
Bread (No. 2), 67
Baked Apple Pudding, 76
Beef à la Mode, 85
Boned Turkey (roast), 25
Bell Fritters, 27
Boston Brown Bread, 112
Bread and Butter Pudding, 106
Boston Apple Pudding, 107
Blanc-Mange, 115
Beefsteak and Oysters, 103
Baked Apple Dumplings, 78

Celery Soup, 16
Chicken à l'Italienne, 21
Croquettes, fish, 21
Croquettes, potato, 22
Croquettes, lobster, 22
Curry Chicken, 23
Chicken Rissoles, 24
...

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