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A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

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Hatelet | Glossary | A Guide to Modern Cookery

Guide
Glossary
Hatelet

Hatelet

an ornamental skewer; the word sometimes stands for No. 1219, Attereaux de Ris de Veau à la Villeroy.

Used in 10 recipes

No. 790Darne de Saumon Chambord
No. 807Côtelettes Froides de Saumon
No. 893Filets de Soles Orly
No. 1167Cold Salt Beef
No. 1458Poularde Chevalière
No. 1525Poularde Trianon
No. 1704Ailerons de Poulet Lady Wilmer
No. 1862Suprêmes de Faisan Gastronome
No. 2454Croûte aux Fruits
No. 2457Croûte à la Maréchale