(Chocolate) Jérome Doucet. Recettes Plaisantes et Délectables du Chocolat Granulé de Royat Peaches Incorporating traditional wisdom and scientific

Incorporating traditional wisdom and scientific information

Bernaise sauce

as well North and South America and the Caribbean

and include instructions for making Dudley biscuits

Tijuana deserved this book

(Chocolate) Jérome Doucet. Recettes Plaisantes et Délectables du Chocolat Granulé de Royat Peaches Incorporating traditional wisdom and scientific46 pp. Illus. with drawings printed in green & brown by George Delaw. Pictorial olive wrappers, glassine. Paris: A la Marquise de Svign, 1913. An elegant book of recipes using Royat granulated chocolate (made by French chocolatier A la Marquise de Svign), written in song, verse, playwriting, and other uncommon forms with charming little illustrations by Delaw. Fine. (3)