Le pâtissier français
Subtitle: contenant la manière de préparer soi-même patés, vol-au-vent, timbales, tourtes, bouchées, tartes, poudings, charlottes, soufflés
By: par Bernard
Publisher: Delarue; Guy le Prat
Published: 188u
Place of publication: Paris
Language: fre
Number of pages: 191
Subjects: Confectionery; Desserts; French Cooking
Notes: An expanded ed. is cited by Vicaire, G., Bib. gastronomique, columns 85-86, with a supplied date of 1887.

Publisher information taken from label pasted onto t.p.