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Food and Cuisine
Item #: 80455 Plate 7: 33. Saumon au courtbouillon. 34. Turbot bouilli, sauce hollandaise. 35. Carpe a la chambord. (1872)Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ... $120
Item #: 80456 Plate 8. 36. Truite a la chanbord. 37. Filets de soles a la joinville. 38. Troncon d’esturgeon a la matelotte. (1872)Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ... $120
Item #: 80457 Plate 9. 39. Jambon a la printaniere. 40. Double de mouton. 41. Noix de veau a la jardiniere. (1872)Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ... $120
Item #: 80458 Plate 9a. 39 a. Oreilles de veau a la Perigord. 40a. Filet de boeuf a la moderne. 41a. Aloyau roti. (1872)Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ... $120
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