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    Margaret Brown's French Cookery Book
    Margaret Brown's French Cookery Book
    Margaret Brown's French Cookery Book
    Ebook296 pages1 hour

    Margaret Brown's French Cookery Book

    By Margaret Brown

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    Containing a variety of receipts, from the plainest cookery to the most elaborate French dish. 278 recipes.First published in 1886.According to the author, the recipes "are reliable, as nearly every one has been used by me at different times. My experience in the work has prompted me to issue this book, every part of which has been dictated by me."

    LanguageEnglish
    PublisherSeltzer Books
    Release dateMar 1, 2018
    ISBN9781455446537
    Margaret Brown's French Cookery Book
    Author

    Margaret Brown

    K.K.'s story is about how she was mislabeled as being a slow learner, while it was believed she had dyslexia. It wasn't until she was in middle school before she was diagnosed as having, 'photophobia,' a condition caused by the eye, itself. Photophobia is caused by the aqueous humour in the eye. The aqueous humour is a fluid at the front of the eye, which helps to maintain the shape of the eye. Light passes through this fluid on its way to the retina. The shape of the eye can determine eye fatigue, such as handling glare from a computer, dealing with lighting conditions, which can distort what one sees, as well as having difficulties with organizational issues, such as not seeing items that may be directly in full view.

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      Book preview

      Margaret Brown's French Cookery Book - Margaret Brown

      MARGARET BROWN'S FRENCH COOKERY BOOK

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

      Published by Seltzer Books

      established in 1974, now offering over 14,000 books

      feedback welcome: seltzer@seltzerbooks.com  

      Vintage cook books available from Seltzer Books:

      The Library of Cookery by the Woman's Institute of Arts and Sciences

      Cookery and Dining in Imperial Rome by Apicius

      Early English Means and Manners, 13 cook books

      Cooking Before 1800, 12 cook books

      The Mary Frances Cook Book or Adventures Among the Kitchen People

      A Little Cook-Book for a Little Girl by Benton

      A Little Book for a Little Cook by Hubbard

      Cassell's Vegetarian Cookery

      The Suffrage Cook Book by Kleber

      The International Jewish Cook Book by Greenbaum

      Margaret Brown's French Cookery Book

      The Italian Cook Book by Gentile

      The Cook's Decameron by Waters

      Pennsylvania Dutch Cookery

      Culture and Cooking by Owen

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

      COPYRIGHTED: 1886.

      PREFACE.

      SUGGESTIONS

      No. 1. OX TAIL SOUP.

      No. 2. MOCK TURTLE.

      No. 3. MOCK MOCK TURTLE.

      No. 4. SOUTHERN MOCK TURTLE SOUP.

      No. 5. CELERY SOUP.

      No. 6.  PEASE SOUP AND PICKLED PORK.

      No. 7.  PLAIN PEASE SOUP.

      No. 8.  LOBSTER SOUP.

      No. 9.  ASPARAGUS SOUP.

      No. 10.  TOMATO SOUP OR MOCK HOCK SOUP.

      No. 11.  FRIED OYSTERS.

      No. 12.  FRICASSEED OYSTERS.

      No. 13.  SCALLOPED OYSTERS.

      No. 14.  PICKLED OYSTERS.

      No. 15.  FRICASSEE OF OYSTERS.

      No. 16.  CHICKEN A L'ITALIENNE.

      No. 17.  FISH CROQUETTES.

      No. 18.  POTATO CROQUETTES.

      No. 19.  LOBSTER CROQUETTES.

      No. 20.  WINE SAUCE FOR VENISON OR HARE.

      No. 21.  MARROW BONES.

      No. 22.  CURRY CHICKEN.

      No. 23.  COLD VEAL AND HAM TIMBALE.

      No. 24.  RISSOLES OF CHICKENS. CHROMSKY MIXTURE.

      No. 25.  TERRAPIN.

      No. 26.  ROAST BONED TURKEY.

      No. 27.  BONED TURKEY.

      No. 28.  CUSTARD FRITTERS.

      No. 29.  PEACH SAUCE.

      No. 30.  LOBSTER FRITTERS.

      No. 31.  BELL FRITTERS.

      No. 32.  WAFFLES.

      No. 33.  OMELETTE.

      No. 34.  RAGOUT OF COLD VEAL.

      No. 35.  LARK PIE.

      No. 36.  CHICKEN PIE A LA REINE.

      No. 37.  LEMON CREAM MERINGUE PIE.

      No. 38.  TIMBALES OF MACARONI.

      No. 39.  SADDLE OF MUTTON.

      No. 40.  OX-TONGUE.

      No. 41.  MUTTON CUTLETS.

      No. 42.  MUTTON CUTLETS WITH CHESTNUTS.

      No. 43.  VOL-AU-VENTS.

      No. 44.  CROQUETTES.

      No. 45.  ROCK-FISH CUTLET.

      No. 46.  RISSOLES.

      No. 47.  CHICKEN CUTLETS.

      No. 48.  PATE-LA-FOIE-GRAS.

      No. 49.  CHICKEN SALAD WITH MAYONNAISE SAUCE.

      No. 50.  APPLE CHARLOTTE.

      No. 51.  CONSUMME.

      No. 52.  FISH CREAM A LA LAIT.

      No. 53.  SALMON FILLETS.

      No. 54.  SADDLE OF VENISON.

      No. 55.  MUSHROOM CATSUP.

      No. 56.  WALNUT CATSUP.

      No. 57.  MUSTARD QUICKLY MADE.

      No. 57.  STUFFING FOR VEAL, TURKEY OR DUCK.

      No. 58.  OYSTER CATSUP.

      No. 59.  STUFFED PEPPERS.

      No. 60.  STUFFED QUAILS.

      No. 61.  MUTTON-CHOPS.

      No. 62.  CHEESE SOUFFLEES.

      No. 63.  PLUM-PUDDING SAUCE.

      No. 64.  CAPER SAUCE.

      No. 65.  LOBSTER SAUCE.

      No. 66.  MUSHROOM SAUCE.

      No. 67.  MUSHROOM SAUCE--BROWN.

      No. 68.  TOMATO SAUCE.

      No. 69.  CHROMSKIES.

      No. 70.  CABINET PUDDING A LA FRANCAISE.

      No. 71.  FISH PUDDING.

      No. 72.  SNIPE PUDDING.

      No. 73.  BEEFSTEAK PUDDING.

      No. 74.  BOSTON BAKED PLUM PUDDING.

      No. 75.  VANILLA SAUCE.

      No. 76.  CABINET PUDDING, 2.

      No. 77.  CREAM SAUCE.

      No. 78.  GREEN-CORN PUDDING.

      No. 79.  PLUM PUDDING.

      No. 80.  TAPIOCA PUDDING.

      No. 81.  CABINET PUDDING, 1.

      No. 82.  CUSTARD PUDDING.

      No. 83.  PLUM PUDDING.

      No. 84.  RICE PUDDING.

      No. 85.  CUSTARD SAUCE.

      No. 86.  ROYAL WINE SAUCE.

      No. 87.  PRINCESS PUDDING.

      No. 88.  YORKSHIRE PUDDING.

      No. 89.  COTTAGE PUDDING.

      No. 90.  VERMICELLI PUDDING.

      No. 91.  BOILED CUSTARDS.

      No. 92.  ROMAN PUNCH.

      No. 93.  TRANSPARENT ICING.

      No. 94.  COFFEE ICE CREAM.

      No. 95.  ITALIEN ORANGE ICE CREAM.

      No. 96.  RASPBERRY WATER ICE.

      No. 97.  CHOCOLATE ICE CREAM.

      No. 98.  LEMON WATER ICE.

      No. 99.  ORANGE WATER ICE.

      No. 100.  SULTANA CAKE.

      No. 101.  VARIEGATED CAKES.

      No. 102.  SWISS PANCAKES.

      No. 103.  GERMAN PANCAKES.

      No. 104.  SCOTCH PANCAKES.

      No. 105.  FRENCH PANCAKES.

      No. 106.  PUMPKIN PIE.

      No. 107.  GINGER CAKE.

      No. 108.  HUCKLEBERRY CAKE.

      No. 109.  JUMBLES.

      No. 110.  WHITE SPONGE CAKE.

      No. 111.  MADELAINES.

      No. 112.  QUEEN CAKE.

      No. 113.  CREAM CAKES.

      No. 114.  PASTRY CREAM.

      No. 115.  CHOCOLATE CREAM.

      No. 116.  SPONGE CAKE, No. 2.

      No. 117.  SPICE CAKE.

      No. 118.  SCOTCH CAKE.

      No. 119.  SHREWSBURY CAKE.

      No. 120.  VANILLA CAKE.

      No. 121.  WINE CAKE.

      No. 122.  DELICATE CAKE.

      No. 123.  DUCHESSE CAKE.

      No. 124.  MINCE PIES.

      No. 125.  CHARLOTTE RUSSE.

      No. 126.  WAFFLES.

      No. 127.  BISCUITS.

      No. 128.  CORN BREAD.

      No. 129.  SPONGE BREAD.

      No. 130.  SWEET POTATO PIE.

      No. 131.  HOW TO MAKE GOOD BREAD.

      No. 132.  LIGHT BREAD.No. 133.  HOW TO MAKE GOOD YEAST.

      No. 134.  CALVES'-FEET JELLY.

      No. 135.  CHICKEN GLACEE.

      No. 136.  CLAM CHOWDER.

      No. 137.  CURRANT JELLY.

      No. 138.  VINEGAR PEACHES.No. 139.  TOMATO CHOW-CHOW.

      No. 139.  TOMATO CHOW-CHOW.

      No. 140.  MANGOES.

      No. 141.  SWEET POTATO PIE.

      No. 142.  MERINGUE PIE.

      No. 143.  SWEET POTATO PUDDING.

      No. 144.  COCOANUT PUDDING.

      No. 145.  PUFF PUDDING.

      No. 146.  PUFF PASTE.

      No. 147.  FILLET OF CHICKENS.

      No. 148.  JURY PIE.

      No. 149.  POTATO PIE.

      No. 150.  POTATO BISCUITS.

      No. 151.  BAKED APPLE PUDDING.

      No. 152.  APPLE OMELETTE.

      No. 153.  SWISS APPLE PIE.

      No. 154.  PUDDING A LA MODE.

      No. 155.  APPLE CAKE.

      No. 156.  PUDDING A LA MARINIERE.

      No. 157.  FISH PUDDING.

      No. 158.  APPLE STUFFING.

      No. 159.  APPLE JAM.

      No. 160.  BAKED APPLE DUMPLINGS.

      No. 160.  BAKED APPLE DUMPLINGS.

      No. 161.  POTATO PUDDING.

      No. 162.  PUDDING A LA FECULE DES POMMES DE TERRE.

      No. 163.  POTATOES IN MEAT PUDDINGS AND PIES.

      No. 164.  STUFFED POTATOES.

      No. 165.  CURRIED POTATOES.

      No. 166.  SWEET POTATOES BAKED OR ROASTED.

      No. 167.  POTATO SOUFFLEE.

      No. 168.  POTATOES AND KIDNEY.

      No. 169.  POTATO PATTIES.

      No. 170.  WHOLE BONED HAM.

      No. 171.  WHOLE CHICKEN IN GLACEE.

      No. 172.  DEVILED CRABS.

      No. 173.  OX TONGUE GLACEE.

      No. 174.  PICKLED OYSTERS.

      No. 175.  RED CABBAGE PICKLE.

      No. 176.  PEACH MARMALADE.

      No. 177.  QUINCE PRESERVES.

      No. 178.  BEEF A LA MODE

      No. 179.  GOOSE PORK.

      No. 180. YOUNG BROILED CHICKENS.

      No. 181.  BROILED QUAILS.

      No. 182.  FRICASSEE RABBIT.

      No. 183.  EASTER HAM.

      No. 184.  VENISON CUTLETS.

      No. 185.  HICKORY-NUT CAKE.

      No. 185.  HICKORY-NUT CAKE.

      No. 186.  DELMONICO'S PUDDING.

      No. 187.  CHRISTMAS PLUM PUDDING.

      No. 188.  ORANGE PUDDING.

      No. 189.  PICKLED SALMON.

      No. 190.  BRANDIED PEACHES.

      No. 191.  STUFFED EGGS.

      No. 192.  EGG POTAGE.

      No. 193.  STEWED MUSSELS.

      No. 194.  PANNED OYSTERS.

      No. 195.  STEWED CLAMS.

      No. 196.  BROILED OYSTERS.

      No. 197.  CLAM CHOWDER.

      No. 198.  BROILED SHAD.

      No. 199.  CODFISH CAKES.

      No. 200.  OYSTER CHOWDER.

      No. 201.  BAKED SHAD.

      No. 202.  LOBSTER SAUCE.

      No. 203.  OYSTER SAUCE.

      No. 204.  SOFT CLAMS FRIED.

      No. 205.  CRABS DRESSED COLD.

      No. 206.  LOBSTER SALAD.

      No. 207.  FISH IN JELLY.

      No. 208.  DEVILED FISH.

      No. 209.  FISH IN BATTER.

      No. 210.  FISH SANDWICHES.

      No. 211.  FISH PATTIES.

      No. 212.  FISH SCALLOPED.

      No. 213.  FISH, BOILED.

      No. 214.  FISH, SALTED.

      No. 215.  FISH, CURRIED

      No. 216.  ORDINARY OMELETTE.

      No. 217.  SARDINE OMELETTE.

      No. 218.  BACON OMELETTE.

      No. 219.  APPLES AND RICE.

      No. 220.  CHARLOTTE DES POMMES.

      No. 221.  RED APPLES IN JELLY.

      No. 222.  APPLE CHOCOLATE.

      No. 223.  APPLE JELLY.

      No. 224.  OYSTERS A LA POULETTE.

      No 225.  TRUFFLED OYSTERS.

      No. 226.  PHILADELPHIA STYLE OF COOKING CANVASBACK DUCK.

      No. 227.  BROILED STUFFED OYSTERS.

      No. 228.  GAME SOUP.

      No. 229.  ARTICHOKES.

      No. 230.  STEWED OYSTERS.

      No. 231.  FRICASSEED RABBIT.

      No. 232.  COLD VEAL AND HAM TIMBALES.

      No. 233.  BEEFSTEAK AND OYSTERS.

      No. 234.  FRICASSEED CHICKEN. ONE PAIR.

      No. 235.  ROASTED LEG OF PORK, CALLED MOCK GOOSE.

      No. 236.  KIDNEYS.

      No. 237.  STEAKS.

      No. 238.  FISH TURBOT.

      No. 239.  TONGUE.

      No. 240.  HAM.

      No. 241.  FRIED PERCH.

      No. 242.  BREAD AND BUTTER PUDDING.

      No. 243.  PANCAKES AND FRITTERS.

      No. 244.  BOSTON APPLE PUDDING.

      No. 245.  SPRING FRUIT PUDDING.

      No. 246.  NOTTINGHAM PUDDING.

      No. 247.  MAIGRE PLUM PUDDING.

      No. 248.  PLAIN BREAD PUDDING.

      No. 249.  FLEMISH WAFFLES.

      No. 250.  SOFT WAFFLES.

      No. 251.  CRANBERRY TART.

      No. 252.  APPLE TART.

      No. 253.  GRAHAM MUFFINS.

      No. 254.  YORKSHIRE PUDDING.

      No. 255.  CORN BREAD.

      No. 256.  FRENCH MUFFINS.

      No. 257.  BOSTON BROWN BREAD.

      No. 258.  APPLE POT-PIE.

      No. 259.  OATMEAL CRACKNELS.

      No. 260.  GERMAN WAFFLES.

      No. 261.  TEA BISCUITS.

      No. 262.  RICE MUFFINS.

      No. 263.  CHEESE CRACKERS.

      No. 264.  FRUIT JELLY.

      No. 265.  FROZEN PEACH CUSTARD.

      No. 266.  SNOWBALL.

      No. 267.  BLANC-MANGE.

      No. 268.  COFFEE BLANC-MANGE.

      No. 269.  FRENCH COFFEE.

      No. 270.  BISCUIT GLACE.

      No. 271.  NOYEAU CORDIAL.

      No. 272.  RED CURRANT FRUIT-ICE.

      No. 273. TOUTES FRUITS ICE-CREAM.

      No. 274.  CRUSHED STRAWBERRY ICE-CREAM.

      No. 275.  PEACH ICE-CREAM.

      No. 276.  FRENCH VANILLA ICE-CREAM.

      No. 277.  LEMON ICE-CREAM.

      No 278.  CHOCOLATE TRANSPARENT ICING.

      PREFACE.

       This book contains a variety of receipts, from the finest French dishes to the most ordinary cooking. They are reliable, as nearly every one has been used by me at different times. My experience in the work has prompted me to issue this book, every part of which has been dictated by me, and carefully written down by my friend, Louise A. Smith.

      MARGARET BROWN.

      SUGGESTIONS

      FOR A RECEPTION OR EVENING PARTY OF 225 PERSONS.

       14 dozen Croquettes; 1 Boned Turkey; 8 quarts Terrapin.

      (Six turkeys, 2-1/2 chickens, 6 dozen stalks of celery, 6 heads of lettuce, 3 half-pint bottles of olive oil are required for chicken salad; 2-1/2

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