This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1827 edition. Excerpt: ... Just published, in one thick volume, post 8vo. with eight plates and portrait, the eighth edition, price 12s. of THE FRENCH COOK, BY LOUIS EUSTACHE UDE. Ci-Devant Cook to Louis XVI. and late Steward to his late Royal Highness the Duke of York. General Contents.--Chapter I. Sauces, Broths, Consommes.-- II. Potages, Soups, &c. -- III. Removes of the Soups and Fishes.-- IV. Farces or forced Meats V. Entrees of Butcher's Meat--Beef.-- VI. Entrees of Mutton and Lamb VII. Entrees of Veal VIII. Entrees of Pork.--IX. Entrees of fat Chickens--X. Game, &c.--XI. Fresh-water Fish.--XII. Salt-water Fish.--XIII. Eggs XIV. Entremets of Vegetables XV. Sweet Entremets, &c %* This Work (which in the present edition has been carefully revised and greatly enlarged by the Author) will be found invaluable as an accompaniment to Jarrin's Italian Confectioner. Published By William H. Ainswortii, Old Bond Street. LONDON: PRINTED EY S. AND R. BENTT.EY, DORSET-STREET. PREFACE TO THE THIRD EDITION. The very favourable reception given by the Public to the former Editions of the Italian Confectioner, demands the Author's warmest acknowledgment; and he has endeavoured, in consequence, to render the impression now offered, more worthy of patronage, by correcting errors, and by various additions, which he trusts will make the Work more acceptable, both to the professional and private reader. With this view, besides the introduction of such novelties as occurred in his own practice, the Author has examined the principal works on the Confectioner's Art, published in Italy, Germany, and France, with the hope of selecting something that might be serviceable to his plan. The result is before the Reader: for himself, the Author can truly affirm, that his object has b