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English cookbook, 1800's
Page 4
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and the heart of a cabbage - In France Caromel is always used to [cotre?] it - but some burnt sugar or burnt onion will do as well - then put it on a very slow fire for several hours to simmer - This receipt will make the most excellent [foucille?] as made in the Maisour Daral in Paris.
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and the heart of a cabbage - In France Caromel is always used to [cotre?] it - but some burnt sugar or burnt onion will do as well - then put it on a very slow fire for several hours to simmer - This receipt will make the most excellent [foucille?] as made in the Maisour Daral in Paris.
Szathmary Culinary Manuscripts and Cookbooks
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