June 26 found in the exposure of Vertex Common Point this recipe dating back to 1892 in area antiques and later we will present some of the other collections.
Following the intervention of France, the French culinary tastes and customs found a good number of adherents among the families in Puebla. Thus began circulating recipes that came directly from the old continent, allowing the ladies to practice their French language skills. Some of these books were in the original language and sometimes translated into English, but retained some French phrases, interspersed among the recipes.
A book which was published in the last decades of the nineteenth century was "THE EUROPEAN CHEF. On the first page we read: "Work that contains the best formulas of the kitchens in France and abroad for the preparation of soups, sauces, stews, tickets, roasted, fried foods, desserts and pastries. Complete with an appendix that includes the art of using the remains of a meal, the service, how to do the honors of the table and serve wines, jams, syrups, homemade jams and liqueurs, and the care they require a warehouse well supplied. "On July Breteuil Former chef.
The issue came directly from the publisher Banier Brothers, who was in the Rue Saint - Peres in Paris. With 815 pages, with an engraving at the beginning, which shows a chef preparing a recipe. The book also contains numerous illustrations to identify the different elements and are plant, animal, fish or poultry as well as their own tools to create great recipes. Furthermore, the author explains in simple, before each recipe, the great secrets of the kitchen.
There were several editions of this unique recipe, the first since the year 1880 and perhaps the seventh and last edition in 1892.
These recipes are becoming more rare to find, and are true treasures bibliographic for collectors and for researchers and culinary historians.
Source ... The Plot
Elsa G. Ma Hernandez and Martinez
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