The Professed Cook

The Professed Cook

Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which The French Names of All the Different Dishes Are Given and Explained, Whereby Every Bill of Fare Becomes Intelligible and Familiar. Containing I. Of Soups, ... and Broths. II. Of Sauces. III. The Different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of Dressing Poultry. VI. Of Venison. VII. Of Game of All Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of Dressing All Kinds of Fish. X. Of Pastry of Different Kinds. XI. Of Entremets, or Last Course Dishes. XII. Of Omelets. XIII. Pastes of Different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios Made in Different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and Dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and Other Cordials, &c. Including A Translation of Les Soupers De La Cour; With the Addition of the Best Receipts Which Have Ever Appeared in the French or English Languages, and Adapted to the London Markets. By B. Clermont, Who Has Been Many Years Clerk of the Kitchen in Some of the First Families of This Kingdom, and Lately to the Right Hon. the Earl of Abingdon

eBook - 1776
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Publisher: London : printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, M.DCC.LXXVI. [1776]
Edition: The third edition, revised and much enlarged
Characteristics: pp.x,[48],610 ; 80
Additional Contributors: Clermont, B.

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