366 MENUS & 1200 RECIPES OF THE BARON BRISSE in French and English Translated By Mrs. Matthew Clark

London: Sampson Low, Marston, Searle & Rivington, 1884. (UK) Fourth Edition Owner's name and date of 1912, pages clean, cover edges rubbed with wear to leather spine, all the pages are there except four pages (391-394) of the French index, Good (-) copy; no Dj. 19 x 13 cm, original gray paper over bds, dark green leather spine with gold titles, original floral-patterned endpapers, [i-v], vi-xvi, [1], 2-400pp, index in English and in French. No illus. After some general remarks, the book launches into menus of 5 or 6 courses for each day of the year starting with Janurary 1st and including a menu even for February 29th. Beneath each daily menu are the 2 or three recipes written in the brief style of older cookbooks. There are 1200 recipes in all with a comprehensive index of recipenames in French and in English. The text is in English. There are some intriguing recipes here including one for a Sugared Spinach (Dessert) and a Creme Vierge (Virgin Cream) calling for the powdered dried inner membranes of the gizzards of chickens as an ingredient. The Baron Brisse was the the administrator of Forests under the government of Louis-Philippe but around 1850, he quit his post to devote himself to gastronomy and food writing. He published a great number of articles among which were the daily menus that he prepared for the journal La Liberté. These menus were eventually to become the basis of his CALENDRIER GASTRONOMIQUE. Although he was a celebrity amongst the gourmands of the time, his book was aimed at the French Housewife. The first version was published in 1867. (1.6 JM HOQ 101/a5. 4th. Hardcover. Acceptable/No Jacket. 12mo - over 6¾" - 7¾" tall.