Cookbook of Charles Rethoret, 1912

Scope and Contents The collection consists of one volume that contains a listing of menus, mainly in French, with descriptions of various dishes including hors d'oeuvres, eggs, soups, sauces, fish, shellfish, vegetables, rice, pasta, sweet and savory pastry, chicken, duck, beef, veal, mutton, lamb, pork, offal, foie gras, rabbit, and frog. Some include tips on techniques, but they do not include measurements or cooking instructions. The volume also contains a listing of a number of American restaurants with...