L'écuyer tranchant, ou, L'art de découper et servir à table :
complément indispensable du Cuisinier royal : ouvrage entièrement neuf, contenant l'art de découper et de servir à table, la manière de disposer le couvert, des menus en gras et en maigre pour tous les jours de l'année depuis deux couverts jusqu'à cent cinquante ... /
par Bernardi.

Description

Main Author

Bernardi, T., 19th cent.

Related Names

Viard, A., 18th/19th cent.
Katherine Golden Bitting Collection on Gastronomy (Library of Congress)

Language(s)

French

Published

Paris : G. Barba, 1845.

Subjects

Carving (Meat, etc.)
Bookplates (Provenance) > Bookplates (Provenance) / United States > Bookplates (Provenance) / United States / 20th century.
Table service

Note

The Cuisinier royal is by A. Viard; the 19th ed. appeared in 1844. For the changes in title and for Bernardi's contribution to later editions, see: Gastronomic bibliography / K.G. Bitting. 1939. P. 477-478.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
LC copy has bookplate of Katherine Golden Bitting.

Physical Description

371 p., 24 leaves of plates : ill. ; 22 cm.

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