Publisher's Synopsis
Excerpt from The French Cook, or the Art of Cookery: Developed in All Its Various Branches
If I should be so fortunate as to succeed in my attempt, I hope to produce a more easy method than has hitherto been pointed out. I shall first treat of bouillons, consomme's, sauces, &c. Which are the basis of Cookery. Next, beginning with beef, as the most common, yet the most indispensible article for the any): dc bou'illons, I shall explain all the diffe rent purposes that. Beef will answer; for ref leve's, entrées, terrines I shall then proceed to treat of veal; and subsequently of every bther kind of materials.
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