The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches | by Charles Elme Francatelli
In all its branches, comprising, in addition to english cookery, the most approved- and recherche systems of french, italian, and german cookery; adapted as wel
Ingredients
- a few branches of green tarragon
- a little chervil
- a handful of chives
- a bay-leaf
- sprig of thyme
- mignionette
- two large onions
- a dozen sage-leaves
- a pat of butter
- some pepper and sult
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