High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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High-Class Recipes

The bracketed titles under the French names of the Recipes are explanations, not translations, of the Recipes.

← Nutmeg, Salt, and PepperTwo Yolks of Eggs (One teaspoonful of Anchovy) →