The French Cook

First published in 1813, this work by an experienced French chef is a guide for professional English cooks.

Louis Eustache Ude (Author)

9781108073349, Cambridge University Press

Paperback / softback, published 17 April 2014

554 pages, 9 b/w illus.
21.6 x 14 x 3.1 cm, 0.7 kg

Little is known of the early life of the French chef Louis Eustache Ude (d.1846). He claims in this work, first published in 1813 and reissued here in its 1827 eighth edition, to have had 'upwards of forty years practice and assiduous application to the study of his profession'. The book describes him as 'ci-devant cook to Louis XVI', but the greater part of his career was spent in England. His first English employer, the earl of Sefton, paid him the considerable sum of 300 guineas a year. After twenty years, Ude moved on, to the United Services Club and then to the duke of York's household, though he was most famous for his cooking at a notorious gambling club, Crockford's, between 1828 and 1838. Ude attempts to convey to professional English cooks 'a knowledge of the science of French cookery', which he naturally regards as superior to all others.

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Preface
On cookery
Advice to cooks
Plans of courses
1. Sauces, broth and consommés
2. Potages and soups
3. Removes of the soups and fish
4. Farces, or forced meat
5. Entrées of butcher's meat
6. Entrées of mutton
7. Entrées of veal
8. Entrées of fowl
9. Entrées of fat chickens
10. Entrées of partridges, young and old
11. Rabbits
12. Hares and leverets, etc.
13. Fresh-water fish
14. Salt-water fish
15. Of eggs in general
16. Entremets of vegetables
17. Sweet entremets
Index.

Subject Areas: British & Irish history [HBJD1]