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Excerpt from Prof. Blot's Lectures on Cookery: Delivered at Mercantile Hall
To make the Julienne for eight persons take two carrots and two turnips, cut them into thin slices, put into a saucepan, with one tablespoonful of butter, and fry. When it is stewed, a small leek cut up and put in and stirred again. Add nearly a quart of broth, and simmer gently till the vegetables are done.
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- PublisherForgotten Books
- Publication date2018
- ISBN 10 1334223394
- ISBN 13 9781334223396
- BindingPaperback
- LanguageEnglish
- Number of pages74
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Prof. Blot's Lectures on Cookery: Delivered at Mercantile Hall
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Paperback. Condition: New. Print on Demand. This book offers a glimpse into the culinary world of a bygone era, providing a detailed guide to the art of cooking as practiced in the 19th century. The author, clearly a skilled practitioner, meticulously lays out recipes for a wide array of dishes, from hearty broths to delicate pastries, showcasing the techniques and ingredients that were popular at the time. The book delves into the intricacies of preparing meats, poultry, fish, and vegetables, each recipe accompanied by detailed instructions and helpful tips. The author even provides advice on preparing certain dishes for different seasons, demonstrating a keen understanding of the importance of fresh ingredients. The reader is given insight into the techniques for creating complex sauces, like sauce piquante and sauce bechamel, as well as the art of stuffing poultry and game with flavorful mixtures. The book is a valuable resource for anyone interested in the history of food, or those simply wishing to learn the classic techniques of traditional cooking. It provides a window into a time when culinary practices were rooted in tradition and a deep respect for the natural world. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781334223396_0
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Prof Blot's Lectures on Cookery Delivered at Mercantile Hall Classic Reprint
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Prof Blot's Lectures on Cookery Delivered at Mercantile Hall Classic Reprint
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Prof. Blot's Lectures on Cookery: Delivered at Mercantile Hall (Classic Reprint)
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Paperback. Condition: Brand New. 76 pages. 9.02x5.98x0.16 inches. In Stock. Seller Inventory # __1334223394
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Prof. Blot's Lectures on Cookery: Delivered at Mercantile Hall (Classic Reprint)
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Prof. Blot\ s Lectures on Cookery: Delivered at Mercantile Hall (Classic Reprint)
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Condition: New. KlappentextrnrnExcerpt from Prof. Blot s Lectures on Cookery: Delivered at Mercantile HallTo make the Julienne for eight persons take two carrots and two turnips, cut them into thin slices, put into a saucepan, with one tablespoonful of . Seller Inventory # 285325302
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