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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Soups

Lobster, to boil, see Appendix Boudins 90,91 cutlets 91 entrée 91 potted, see Shrimps ramequins 91 rice patties 91 salad, see see Mayonnaise sauce, under Sauces for Fish souffle, a cold savoury 91 timbale 92 vol au vent 92 see Lobster, under Soups Mackerel, to broil 92 fillets, aux fines herbes 92 pie, see Cornish fish pie, under

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