Le Cuisinier Royal, a classic of French culinary literature, offers a fascinating glimpse into the art of cooking in the 19th century. Attributed to A. Viard, Fouret, and Délan, this comprehensive guide presents a wealth of recipes and techniques, reflecting the refined tastes of royal and aristocratic households. More than just a collection of recipes, the book serves as a historical document, illustrating the ingredients, equipment, and practices that defined haute cuisine during this era.

Readers will discover detailed instructions for preparing elaborate dishes, from soups and sauces to roasts and pastries. This edition provides invaluable insights into the evolution of French gastronomy, making it an essential resource for culinary historians, chefs, and anyone interested in the rich heritage of French cooking.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

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