The French Cuisine at its best - no corners cut, easy-to-follow recipes: 80 sauces, 39 Garnitures, 70 soups, 179 fish recipes, 35 Hors-D’œuvres, 132 Removes, 82 Flancs, 300 Entrees, 47 Roasts, 72 Savory Dishes For Second Course, 76 Vegetables For Second Course, 132 Pastry & Deserts, 274 Economical recipes. The most celebrated chef in Victorian England shares his secrets in this book - a reproduction of the book published in 1852.
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