The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !
Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

 

 
  3. A la Parisienne.

  This sauce is composed of Béchamel sauce (No. 8), into
which are put mushrooms, blanched, and cooked truffles cut
up in very small pieces ; also the tails of shrimps peeled.
Heat this, without boiling it, in a metal-bath, and see at the
moment of serving that it is well seasoned.
 
 

 
TABLE OF CONTENTS
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