File:American cookery (1919) (14773062352).jpg

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English:

Identifier: americancookery19unse_4 (find matches)
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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butchers and generalmarkets, all over France. I can list but a few of these delicacies,as found in Lorraine. There are rillettes,sealed up in lard in little brown pots, oneof the most important; there are manynoted brands of pate de fois gras of piglivers, done up in earthenware jars, orin glass, but never in tins, but sometimesin loaves with a crust around them whereintended for immediate consumption.These rival those pates of the famousStrassbourg goose family of sisterlyneighboring Alsace. There are endless varieties of headcheeses, some sprinkled throughout withslices of savory black trouffles, othersdotted with the bright green of thepistache nut, or again with the whitekernals of blanched almonds. All arerated as the chief delicacies served amongthe hors doeuvres of the luncheon menu.Then there are the more serious andsubstantial sausages, or saucisse, of allstyles, lengths and diameters, from oneto eight inches through, and intended tobe eaten, sliced, as a preliminary to a cm
Text Appearing After Image:
THE DE LUXE FOOD PRODUCTS OF NANCY THE MAYOR OF NANCY 19

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Volume
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1919
Flickr tags
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  • bookid:americancookery19unse_4
  • bookyear:1914
  • bookdecade:1910
  • bookcentury:1900
  • bookpublisher:New_York__etc_____Whitney_Publications__etc__
  • bookcontributor:Boston_Public_Library
  • booksponsor:Boston_Public_Library
  • bookleafnumber:27
  • bookcollection:cookbooks
  • bookcollection:bostonpubliclibrary
  • bookcollection:americana
Flickr posted date
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29 July 2014
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