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 cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. 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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also availble as an Adobe Acrobat eBook ($3.00)

 

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