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Easy French Cookery - 1910

Easy French Cookery - 1910


Containing over 300 Economical and Attractive Recipes from a
Celebrated Chef's Note-Book
BY
AUGUSTE MARIO
Late of the Carlton, Cecil Café Royal and Criterion
With Bight Full-page Plates

CASSELL AND COMPANY, LTD.
London, New York, Toronto and Melborne
1910

Preface

This little book has been compiled for the express purpose of enabling English women to practice French cookery capably and economically. For many years, M. Mario, a chef of wide experience, well known both in England and on the Continent, collected recipes of the most attractive and economical French dishes, and they are now published, for the first time, in this volume.

It has long been the opinion of English housewives that French cookery is expensive, and for that reason, and because of the difficulty in obtaining simple recipes, few English kitchens have witnessed the making of those appetizing dishes which, except in France, are to be enjoyed only at the best hotels and restaurants. M. Mario's recipes and hints prove conclusively that good French cookery need be neither difficult nor costly.

The book also contains a number of carefully selected menus, in English and in French; and in the recipes will be found, except in cases where such information would be superfluous, instructions as to how the dishes in these bills of fare can be produced successfully by any intelligent woman with a preliminary knowledge of culinary principles and a love for the assuredly delightful and truly feminine art of fine cookery.

CONTENTS

  • Hints for Shopping
  • Hints for the Kitchen
  • Table Decoration and Service
  • Relishes or Appetizers (Hors d'OEuvre)
  • Soups
  • Fish
  • Eggs
  • Entrees
  • Sauces
  • Roasts
  • Vegetables
  • Salads
  • Sweets
  • Ices
  • Savoures, etc
  • French and Turkish Coffee
  • Champagnes, Wines, Liqueurs and Cups
  • Menus for Dinners
  • Menus for Short Dinners
  • Menus for Lunches
  • Menus for Cold Lunches
  • English Index
  • French Index to Recipes

List of Plates

  • Specimen of Table Decoration
  • Grilled Red Mullets
  • Stewed Pigeons
  • Baked Loin of Lamb with Vegetables
  • Trussing a Fowl
  • Carving Poultry
  • Vegetable Salad
  • Fruits and Ice in Glasses

 

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