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The Cook's Guide and Housekeeper's & Butler's Assistant

If you love Victorian-era collectables, or you simply want to cook a meal that no one in your family has ever tasted ...

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PAGE TITLE
The Cook's Guide and Housekeeper's & Butler's Assistant | thecooksguide.com Reviews
<META>
DESCRIPTION
If you love Victorian-era collectables, or you simply want to cook a meal that no one in your family has ever tasted ...
<META>
KEYWORDS
1 to entrees
2 pastries
3 to libations
4 christmas dinner
5 turtle soup
6 fishes
7 removes
8 entrees
9 marrow patties
10 second course
CONTENT
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to entrees,pastries,to libations,christmas dinner,turtle soup,fishes,removes,entrees,marrow patties,second course,roasts,woodcocks,grouse,mince pies,plum pudding,entremets,punch jelly,italian cream,cook's store,francatelli,food hampers,christmas hampers
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The Cook's Guide and Housekeeper's & Butler's Assistant | thecooksguide.com Reviews

https://thecooksguide.com

If you love Victorian-era collectables, or you simply want to cook a meal that no one in your family has ever tasted ...

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thecooksguide.com thecooksguide.com
1

Entrees of Superior Class

http://www.thecooksguide.com/chapter14.html

14 - Entrees of Superior Class. Ox-Palates a la Florentine. Fillets of Mutton, Roebuck Fashion. Escalopes of Mutton with Fine-herbs. Tendons of Veal with Spinach. Lamb's Sweetbread, Larded. Fillets of Fowls with Asparagus Peas. Escalopes of Fowl and Cucumber. Chicken Cutlets a la Dauphine. Legs of Fowls a la Wellington. Grilled Fowls with Puree of Mushrooms. Boiled Fowls a la Cardinal. Chickens or Fowls a la Romaine. Of Fowls a la Lucullus. Croustade of Quenelles Boudins of Grouse a la Stanley.

2

Contents for the cook book The cook's guide and housekeeper's & butler's assistant

http://www.thecooksguide.com/contents.html

Introduction. The stock pot. Garnishes for entrees or other made dishes. Bread panada and dressed fish in general. Frying batters. Stuffings and seasoning. Appetisers for breakfast or light suppers / salads. Different methods of dressing hams. Removes of venison, red deer and roebuck. Removes of poultry and game. Meat pies and puddings. Entrees or first-course side dishes of pastry &c. Plain entrees or side dishes for every-day fare. Entrees of superior class. How to dress vegetables.

3

Useful Resources - The Cook's Guide and housekeeper's&butler's Assistant

http://www.thecooksguide.com/link-page.html

Links to cookery, antiquarian and other useful sites. Kenwood Chef food mixer. Compare prices on the complete range of Kenwood Chef and Kenwood kMix food preparation machines. Daily recipes is a website featuring over 1000 free recipes. Our new xml rss feed allows updates of the most recent new recipes posted to be available to users on a regular basis on google's new hompage, on my yahoo, or on other rss feed partners. Liz Seeber - Old Cookery, Food and Wine Books. Anna Maria's Open Kitchen. Great site ...

4

Cakes in General

http://www.thecooksguide.com/chapter19.html

19 - Cakes in General. Baba, or Polish. Small a la Chantilly. Spanish Cakes, or Petits-Choux. Finger, or Naples Brussels, or Rusks Italian.

5

Dinner Menus from The cook's guide.

http://www.thecooksguide.com/bof/menus.html

Bills of fare for every month in the year. Dinner for 6 or 8 Persons - english. Dinner for 10 or 12 Persons - english. Dinner for 12 or 14 Persons - english. Dinner for 16 or 20 Persons - english. Dinner for 8 or 10 Persons - english. Dinner for 6 or 8 Persons - english. Dinner for 14 or 16 Persons - english. Dinner for 12 Persons - english. Dinner for 20 or 24 Persons - english. Dinner for 8 or 10 Persons - english. Dinner for 12 Persons - english. Dinner for 8 Persons - english.

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