Francatelli - The Royal English and Foreign Confectioner

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* THE ROYAL ENGLISH AND FOREIGN CONFECTIONER

Digitized by the Internet Archive in 2015 https://archive.org/details/b21528007

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THE ROYAL ENGLISH AND FOREIGN CONFECTIONER : A PRACTICAL TREATISE ON THE ART OF CONFECTIONARY IN ALL ITS BRANCHES; COMPRISING ORNAMENTAL CONFECTIONARY ARTISTICALLY DEVELOPED; DIFFERENT METHODS OF PRESERVING FRUITS, FRUIT PULPS, AND JUICES IN BOTTLES, THE PREPARATION OF JAMS AND JELLIES, FRUIT, AND OTHER SYRUPS, SUMMER BEVERAGES, AND A GREAT VARIETY OF NATIONAL DRINKS ; WITH DIRECTIONS FOR MAKING DESSERT OAKES, PLAIN AND FANCY BREAD, CANDIES, BONBONS, COMFITS, SPIRITUOUS ESSENCES, AND CORDIALS. ALSO, THE ART OF ICE-MAKING, AND THE ARRANGEMENT AND GENERAL ECONOMY OF FASHIONABLE DESSERTS. CHARLES ELME FRANCATELLI, PUPIL TO THE CELEBRATED CARfAlE, AND LATE MaItRE-dhOtEL TO HER MAJESTY THE QUEEN J AUTHOR OF THE MODERN COOK, THE COOKS GUIDE, AND COOKERY FOR THE WORKING CLASSES. ftSHitlj numerous Kllustrations in Cljvamo^lUtljogvapljji. LONDON ; CHAPMAN AND HALL, 193, PICCADILLY. 18G2. [The riijht of Translation is reserved.]

PREFACE. Among the various changes which of late years have affected our time-honoured regulations of the dinner table, none have brought about so complete a revolution in their manner, style, and character as the introduction into this country of serving all, or nearly all, recherches dinners a la Russe. This fashion, I need hardly say, consists in the excellent practice of having the whole of the dinner carved and served from the sideboards, whereby not only expense and much extravagance are saved, hut the comfort of the guests a matter of no little importance is enhanced, by doing away with the annoyance arising from the removal of the various dishes over their heads. And this is not all, for it must be also admitted by all who possess any gastronomic refinement, that this great reform lias been productive of another happy result ; and that for once at least, Fashion upheld by good sense, in a

VI PREFACE. placing the dessert permanently on the table, before the company are seated, has introduced a beneficial as well as a charming innovation. Few there are who are not apt to look with a pleasurable anticipation on the culinary delicacies before them ; but when appetite is appeased, to continue inhaling the now no longer agreeable fumes of hacked fragments of even the most perfect dishes, is little calculated to promote enjoyment ; whereas the absence from table of the more substantial fare is fully compensated by the refreshing elegance of an artistic display of Ornamental Confectionary, gorgeous fruit, and lovely flowers, which form the chief elements of a Fashionable Dessert. Many years have passed since I first began to collect the necessary dottings and memoranda the result of much practical experience which have enabled me to write the present work. I had contemplated its publication a considerable time ago; but it has been deferred until the increase of modern luxuries, and their growing requirements, the great degree of talent and skill now expected from Confectioners, Housekeepers, and Cooks, and the want very generally felt of a treatise of this nature, decided me on completing a Manual of Practical Instruction on the Art of Con 

PREFACE. All fectionary, which should place it in the power of all who aim at proficiency, to gain the fullest knowledge of their business in all its branches. Throughout the composition of the work, and while using every effort clearly and distinctly to teach all that appertains to the subject, I have avoided, as far as practicable, all technical terms ; and by adhering to plain and simple language I have endeavoured to make myself readily understood by all. I may add that I have strenuously sought to render my labours useful to the rising generation of the profession ; and beg to assure all who maj'- have occasion to consult these pages, that if I should be so fortunate as to contribute to the development of native talent, I shall consider my exertions well rewarded. Herein will be found minutely and correctly detailed instructions giving the most approved methods for the Preservation of Fruits in Sugar or Spirits ; the preparation of all kinds of Syrups ; English, Foreign and National Fancy Beverages ; Ices, Graniti, Bonbons, Candies, Comfits, Compotes, Dessert Cakes, Plain and Fancy Bread-making ; Spirituous Essences, Liqueurs, Cordials; Ornamental Confectionary, the Dishing up

Vlll PREFACE. of Fruits, and the general economy and arrangement of Desserts. I trust that the numerous Illustrations -will prove a useful addition to the hook, and that they will assist the artist in effectually realising the subjects they represent. C. E. FRANCATELLI. Boyne Terrace, Notting Hill, June , 1862.