The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Creams

Curried cream cutlets 107 Fish cream 107 Grenates de volaille, see Chicken cream No. 4 Hare cream, see Pigeon creams Hen cream see Chicken Cream No. 1 Indian creams 107 Oyster creams 107 cream 107 Parmesan cream 107 Partridge creams 107 Pigeon creams 107, 108 Rabbit creams No. 1 (fried) 108 creams No. 2 108 Savoury creams, Crèmes frites 108 Veal cream 108

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