THE PURPOSE

CONTENTS

INTRODUCTION

ALLIED FOOD

FOREWORD

CHARLOTTE DE POMMES

Soups BOUILLABAISSE (The national dish of Marseille) Indeed, a

Fish ROAST OYSTERS A Arrange the oysters on the half-shell in a

Meats and EntrEes RUSSIAN PIROG KULBAK D Dissolve in a pint of

Curries INDIAN CURRY M Most of the curry powder or paste to be

Pastes, Cheese, Etc. MACARONI WITH CHEESE (Italian) G Into

Sauces CHEESE SAUCE P Put 2 tablespoons butter on fire. Add 2

Salads ITALIAN SALAD C Cut 1 carrot and 1 turnip into slices,

Vegetables POTATO CAKES

Puddings, Cakes, Etc. FRENCH PANCAKES M Mix 1 teaspoonful of

Title: Allied Cookery

British, French, Italian, Belgian, Russian

Author: Grace Glergue Harrison and Gertrude Clergue

Language: English

Character set encoding: ISO-8859-1

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