THE

J. 1829.

FRENCH COOK,

SYSTEM OF FASHIONABLE AND ECONOMICAL

Cookery,

ADAPTED TO THE

USE OF ENGLISH FAMILIES.

BY LOUIS EUSTACHE UDE,

CI-DEVANT COOK TO LOUIS XVI. AND THE EARL OF SEFTON; LATE STEWARD TO THE UNITED SERVICE CLUB ;
TO HIS LATE ROYAL HIGHNESS THE DUKE OY YORK;

AND NOW MAITRE D'HOTEL AT CROCKFORD'S CLUB, ST. JAMES'S STREET.

TENTH EDITION, CORRECTED AND ENLARGED,

WITH AN

APPENDIX OF OBSERVATIONS

ON THE MEALS OF THE DAY-NEW METHOD OF GIVING FASHIONABLE SUPPERS
AT ROUTS AND SOIREES, AS PRACTISED BY THE AUTHOR WHEN WITH
LORD SEFTON-HISTORY OF COOKERY-RULES FOR
CARVING-ON THE CHOICE OF MEAT, &c.

"True taste is an excellent Economist."-Rogers.

Women can spin very

"You shall see what a Book of Cookery I shall make!
well; but they can not make a good Book of Cookery. I could write a better Book
of Cookery than has ever yet been written; it should be a Book on philosophical
principles."-Dr. Johnson.

LONDON:

JOHN EBERS AND CO., 27, OLD BOND-STREET.

SOLD ALSO BY

HURST & CO.; WHITTAKER AND & CO.; AND SIMPKIN & MARSHALL, LONDON;
WILSON & SONS, YORK; W. & w. CLARKE, & T. GREGSON, MANCHESTER;
G. & J. ROBINSON, LIVERPOOL; BELL & BRADFUTE, EDIN-

BURGH; GRIFFIN, GLASGOW; J. CUMMING,
DUBLIN AND BOLSTER, CORK.

MDCCCXXIX.

745.

H

LONDON:

Printed by WILLIAM CLOWES,

Stamford-street.

ADVERTISEMENT.

IN offering to the Public the Tenth Edition of his work, the Author is anxious to express his grateful sense of the favour which it has received. He reflects with pride that he has been the instrument, however humble, of extensively introducing into this country a taste for, as he conceives, a better, and certainly a more scientific, species of Cookery.

That he is warranted in making this assertion the circulation of upwards of twelve thousand copies of "The French Cook" is abundant proof, To render the work still more deserving of public favour, and more generally useful to all classes of society, he has, in the present edition, thoroughly revised, and in some measure rewritten every receipt; remodelled his plan of arrangement, so as to present the most obvious facilities of reference; and translated every French term, so far as it was possible (some of the technical phrases being incapable of translation). He has also added much new matter, especially an Appendix of Observations on the Meals of the Day, with his mode of giving Suppers at Routs and Soirées as practised when the Author was in the employ of Lord Sefton; suppers which were at the time admired, and attempted to be imitated by the Matîres-d'Hotel of several Ladies of rank.

Among other additions, he has given a brief history of the Rise and Progress of Cookery, from the admirable treatise in the "Cuisinier des Cuisiniers." These exertions on his part will, he trusts, be taken in earnest of his anxiety to merit a continuance of public patronage.

In conclusion, the author would observe with regret, that, in certain quarters, an erroneous opinion has been entertained that his method of cookery is expensive. To this charge he begs to reply, that his receipts will be found on trial to consume less meat, and to be, in other respects, (to say nothing of the difference in point of taste,) infinitely more economical than similar directions, in works professedly written with that object. For example: the reader of the present work will perceive that some of those portions of a large joint, which are too frequently wasted in families, may be turned to account by contributing to the elegance and variety of the table; and that the remains of the preceding day's dinner may, in like manner, be so prepared, as not only to improve the appearance but to add to the attraction of the repast.

CROCKFORD'S CLUB-HOUSE,
St. James' Street, April, 1829.