De Salis, Harriet A. Entrees a la Mode - Classic French Cookbook for Modern Kitchens | Perfect for Home Chefs & Dinner Parties

Cloth-backed dec. olive boards. First Edition. London: Longmans, Green, 1887.

Replete with elegant recipes using game, such as chaudfroid of larks, cold glazed fillets of partridge, quails en cerise with truffles, boudin of rabbit a la Richelieu, etc. Mrs. De Salis (1829-1908) was a prolific author of a series of Victorian-era "A La Mode" cookbooks that were slender in volume and price. Each volume covers a different area of cooking (and one on drinks). In 1886, she published the first book in the series, Savouries a La Mode. A reviewer in the Pall Mall Gazette felt that her way with food descriptions made one's mouth water: “Mrs. de Salis … describes her dishes as if she loved them. It makes one’s mouth water to hear her give the final touch to a salad dressing with ‘an idea of cayenne and a rub of garlic.'” Rubbing and darkening to extremities, stain to rear cover, else good.