Margaret Brown's French Cookery Book

A collection of culinary recipes written in the late 19th century. This cookbook presents a comprehensive range of recipes, covering everything from simple everyday meals to elaborate French dishes. Its content reflects the author's personal experience in cooking, aiming to provide reliable and tested recipes for various occasions, including dinners and receptions. The beginning of the cookbook outlines its purpose and the diverse variety of recipes it contains, highlighting the author's intent to share her culinary expertise. Margaret Brown notes that each recipe included is one she has personally used, and she is aided in the documentation of the book by her friend, Louise A. Smith. The preface also introduces some suggested quantities for preparing meals, such as quantities for large receptions or specific inviting dinner courses, emphasizing the organization and practicality of the collection. The opening section reveals a focus on both technique and the art of French cooking, suggesting that readers can expect detailed instructions and a breadth of culinary exploration.