Hand-Book of Practical Cookery for Ladies and Professional Cooks

Hand-Book of Practical Cookery for Ladies and Professional Cooks

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Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot

Published:

1884

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Hand-Book of Practical Cookery for Ladies and Professional Cooks

By

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This comprehensive guide to cooking is written by the professor of gastronomy and founder of the New York Cooking Academy, Pierre Blot. It contains, as Blot himself put it - The whole science and art of preparing human food.

Book Excerpt

r smelling, and then to our tasting: so do most animals.

We always commence by smelling, and when that sense is satisfied as far as it is concerned, we then apply our tasting qualities; and if that last one is, in its turn, satisfied also, we proceed, that is, we masticate, if mastication is necessary, and then swallow.

DIRECTIONS, EXPLANATIONS, ETC.

ANISE.

Anise comes from Egypt, and is used as a spice.

APRICOT.

This is a native of Armenia. It is served like plums and peaches; in salad, compote, etc.

BACON.

Never use smoked bacon or ham, except when especially directed. The smoky taste would spoil the dish.

BAIN-MARIE.

A bain-marie is a large vessel of hot or boiling water, in which saucepans, kettles, moulds, etc., are placed to prepare or warm food. It is also used to keep any kind of food warm, when something is ready to serve, and the time has not come; the utensil containing it is placed in hot water, and it not only keeps it war

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