The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat.

  • Gouffé, Jules, 1807-1877.
Date:
1869
Catalogue details

Licence: Public Domain Mark

Credit: The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat. Source: Wellcome Collection.

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    should contain; as well as some indications respecting firing, according to the degree of heat required for different operations. 4th. Purveying.—Conveying a few hints on marketing and selecting. 5th. Spices and Herbs.—Explaining their use and the manner of preparing them ; in each recipe I quote exact quantities, as I have done throughout the work. 6th. Table Arrangements and Serving.—I conclude by indi- cating the way of serving meals properly—both from the kitchen and in the dining-room. I believe that in studying these preliminaries, with care and intelligence, bearing them in mind, and applying them when at work, the progress in cookery will be rapid, and the tedious time of apprenticeship considerably curtailed. KITCHEN BELLOWS I TERMS USED IN COOKERY I head this Chapter thus, more in deference to the generally adopted custom, than from my own convictions. For there are no, properly so-called, Cookery terms now : modern cookery, following the progress of the age, is natural and simple, and should be expressed in terms understood by all. If certain technicalities, now mostly obsolete, had formerly crept in, there is no advantage in perpetuating them; as, barring a very few exceptions, the things they represent can be expressed just as well in the ordinary phraseology. It will, therefore, be rather of cookery operations, than terms, that I shall have to treat of here; it is essential to have, at least, an exact notion of the former, before entering into further details of the culinary art. To blanch is to parboil, or scald in water, for a determined length of time, certain vegetables, with a view to remove their acrid flavour—calves’ heads and feet are similarly blanched, to soften them and facilitate their trimming.