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chicken gratine
- DOUGH FORMATION & BAKING
and food and culture
it’s one that recognizes the beauty of nature
five traditional cuisine pairings
(*NEW ARRIVAL*) (Victorian) Thomas Murrey. Practical Carving. Flan chicken gratineCloth backed chromolithograph boards. First Edition. NY: White, Stokes & Allen, 1887. A lovely volume in a series of 10 little cookbooks by Thomas Murrey. Murrey was a professional caterer at the Astor House, and later owned a restaurant in Washington, D. C. Carving instructions for fish and meat, including squab, English pheasant, red head duck, canvas back duck, teal duck (interesting that there are different carving instructions for each), goose,
