The French family cook
Subtitle: being a complete system of French cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing directions for choosing, dressing, and serving up all sorts of butcher meat, poultry, &c. The different modes of making all kinds of soups, ragouts, fricandeaus, creams, ratafias, compôts, preserves, &c. &c.--as well as a great variety of cheap and elegant side dishes, calculated to grace a table at a small expence. Instructions for making out bills of fare for the four seasons of the year, and to furnish a table with few or any number of dishes at the most moderate possible expence. Necessary for housekeepers, butlers, cooks, and all who are concerned in the superintendence of a family. Translated from the French
Publisher: Printed for J. Bell
Published: 1793
Place of publication: London
Language: eng
Number of pages: 342
Subjects: French Cooking; Early works to 1800
Notes: Anon.

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