Table of Contents

Introduction A. Francois Pierre, Sieur de La Varenne (i) La Varenne: his life (ii) Historical circumstances: his daily professional work B. The Nature of the Three Works (i) The French Cook (ii) The French Pastry Chef (iii) The French Confectioner C. French Cookery of the the Seventeenth Century (i) Major works of the time (ii) La Varenne's cookery (a) His kitchen and its utensils (b) Preferred ingredients: Meats and fish; Vegetable matter; Liquids (c) Other observations; Cookery techniques; Dishes and meals D. Bibliography (i) Works attributed to La Varenne: early editions (ii) Early translations (a) English translations: Of Le Cuisinier francois; Of Le Pastissier francois (b) Translations into other languages (iii) Earlier French cookbooks E. Principles of this Translation The French Cook Instructing on the Proper Manner of Preparing and Seasoning Meats that are served in the four Seasons of the Year at Great and Private Tables. Chapter I. Table of the Meats that are normally found and served during the various Seasons of the Year Chapter II. Bouillon to enrich any Pot whether for Pottages, Entr ees or Entremets Chapter III. All sorts of Meat-Day Pottages Chapter IV. Stuffed Pottages Chapter V. Entr ees that can be made in Military Kitchens or in the Field Chapter VI. Meats that can be served in the Second Course Chapter VII. A few Sauces Chapter VIII. Entremets for Meat Days Chapter IX. Mayence Hams Chapter X. Thickeners to keep on Hand Chapter XI. Mushroom, Beef or Mutton Stocks Chapter XII. Garnishes Chapter XIII. Meat Juices and Stocks suitable for the Sick Chapter XIV. Pasties that can be served throughout the Year Chapter XV. Lean Pottages outside of Lent Chapter XVI. Entr ees for Lean Days outside of Lent Chapter XVII. Egg Dishes Served those Days as Entr ees Chapter XVIII. Second Course for Lean Meals Chapter XIX. Entremets for Lean Days outside of Lent Chapter XX. What is found in Kitchen Gardens Chapter XXI. Lean Pasties for eating hot Chapter XXII. Several Sorts of Roots, Herbs and other Things Chapter XXIII. Things to Salt for Keeping particularly for a Pastry Chef Chapter XXIV. Lenten Bouillons of Fish, Herbs and Almonds, and Pea Pur ee Chapter XXV. Lenten Pottages Chapter XXVI. Lenten Entr ees Containing no Eggs Chapter XXVII. The Second Course in Lent Chapter XXVIII. Entremets in Lent Chapter XXIX. Outline of what can be served on Good Friday Chapter XXX. Entr ee for Good Friday Sundry Sorts of Dry and Moist Confections along with a few other little oddities and delicacies The French Pastry Chef In which is taught the way of making every sort of Pastry, very useful for every sort of Person together with the way to prepare every sort of Egg Dish for lean and other days in more than sixty ways Chapter I. Pastry Chapter II. Pastry Chefs' Spices Chapter III. Pastry Chefs' Gilding Chapter IV. Pastry Chef's Cream Chapter V. Sugar Glazing Chapter VI. General Advice about Pastry Chapter VII. Meat and Fish Pies Chapter VIII. Consecrated Breads Chapter IX. Tourtes Chapter X. A Feuillantine Chapter XI. Pies and Flans Chapter XII. Rattoons Chapter XIII. A Dariole Chapter XIV. Talmouses Chapter XV. Sponge Cakes Chapter XVI. Flamiches Chapter XVII. A Poupelain Chapter XVIII. To Clarify Butter Chapter XIX. Little Cabbages Chapter XX. Waffles Chapter XXI. Fritters Chapter XXII. Rissoles Chapter XXIII. Jaw-Breakers Chapter XXIV. Butter Simnels or Cracknels Chapter XXV. Biscuits Chapter XXVI. Marzipan Chapter XXVII. Macaroon Chapter XXVIII. Lemon Buns Chapter XXIX. Egg Dishes Chapter XXX. Various ways of preparing Eggs scrambled, poached or cooked in water Chapter XXXI. Various ways of preparing Hard-Boiled Eggs Chapter XXXII. Egg Dishes Chapter XXXIII. Various ways of making Omelets Chapter XXXIV. Various sorts of Egg "Marmelade" The French Confectioner In which is taught how to make all sorts of confections, drag ees, liqueurs and pleasant beverages, along with the Way of Folding Table Linen, and of making all sorts of shapes with it. Preface: To the Reader Chapter I. Preparing Musc and Amber Chapter II. Prepared Colours Chapter III. Cooking Sugar Chapter IV. Cordials and Italian Waters: a. Cordials; b. Italian Waters Chapter V. Refreshing Syrups Chapter VI. Pralines Chapter VII. Conserves Chapter VIII. How to Blanch Fruits and Flowers Chapter IX. Oranges and Lemons Chapter X. Confections not available from Confectioners' Shops Chapter XI. Moist Confections Chapter XII. Dry Confections Chapter XIII. Pastes: a. Fruit and Flower Pastes; b. Counterfeit Pastes Chapter XIV. Candying Fruits and Flowers Chapter XV. Drag ees Chapter XVI. All sorts of Marzipan How to Fold all sorts of Table Linen and to make all sorts of shapes of it Appendices 1. Ingredients: a) Plants, minerals; b) Animals, fowl (and their products); c) Water creatures; 2. Preparations 3. Procedures 4. Kitchen Equipment for Handling, Cooking, Serving: a) Fixtures; b) Receptacles, vessels; c) Utensils, materials; d) Fuel 5. Measures: a) Weights; b) Volumes (liquid and dry); c) Quantities; d) Sizes, distances; e) Times; f) Heats 6. Mattia Giegher, Treatise on Linen Folding

About the Author

Terence Scully is Emeritus Professor of French at the Wilfrid Laurier University, Ontario. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is, too, the author of many articles and other writings on French philology.