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John and Henry Locke cookery archive, item 2, 1830s?
Page 94
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Fish Fricandeau de Veau Braised lamb ox palates Timbale of rice Fricandeau de Veau Cutlets Saddle Mutton Vol au Vent Soup [horizontal line across page] [illegible] Ducklings Jelly noyau Lemon pudding aspic Stewd Mushrooms Pastry Grouse Tipoy cake Savory omelette [horizontal line across page] Bread sauce for Grouse [Sweet?] Sauce in a boat
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Fish Fricandeau de Veau Braised lamb ox palates Timbale of rice Fricandeau de Veau Cutlets Saddle Mutton Vol au Vent Soup [horizontal line across page] [illegible] Ducklings Jelly noyau Lemon pudding aspic Stewd Mushrooms Pastry Grouse Tipoy cake Savory omelette [horizontal line across page] Bread sauce for Grouse [Sweet?] Sauce in a boat
Szathmary Culinary Manuscripts and Cookbooks
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