L' écuyer tranchant, ou, L'art de découper et servir à table
Subtitle: complément indispensable du Cuisinier royal : ouvrage entièrement neuf, contenant l'art de découper et de servir à table, la manière de disposer le couvert, des menus en gras et en maigre pour tous les jours de l'année depuis deux couverts jusqu'à cent cinquante ...
By: par Bernardi.
Contributors: Viard, A., 18th/19th cent.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: G. Barba
Published: 1845
Place of publication: Paris
Language: fre
Number of pages: 371
Subjects: Carving (Meat, etc.); Table service.
Other titles: Ecuyer tranchant.; Art de découper et servir à table.
Notes: Bitting, K.G.  Gastronomic bib., p. 38
The Cuisinier royal is by A. Viard; the 19th ed. appeared in 1844. For the changes in title and for Bernardi's contribution to later editions, see: Gastronomic bibliography / K.G. Bitting. 1939. P. 477-478.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.