Escoffier.   Georges Auguste     - Two Escoffier menus.
Ritz Carlton Restaurants on board the Hamburg Amerika Line ships.
A Lunch and Dinner menu from the S.S. Amerika passenger liner, March 1908.
Menu 1. Dinner dated March 14th 1908 - 177x117 mm. A folded card with a very good drawing of the SS Amerika on the front cover. Inside a 12 course dinner in English and German with French and a few US dishes. On the back cover is the music programme with a lovely drawing of a violinist. Clean and handsome. Menu 2. Lunch dated March 12th 1908 - 130x90 mm. . A folded card with a header titled ‘A Suggestion' on the front cover. Inside a plain 6 course lunch in English and German. On the back cover are a couple of glue strips that suggest this menu was pasted into a folder at some time. All text and menu borders in gilt. The guttering has been strengthened but still a clean and handsome item. Overall in very good condition and housed in a handsome cardboard folder covered in grey marbled paper with a label on the front cover. A rare item of Escoffier ephemera.
- The Hamburg Amerika Liner company requested Auguste Escoffier and Cesar Ritz’s services for the planning and inauguration of the Kitchens and Restaurants on the brand new liners "S.S. Amerika" and the 'S.S. Kaiserin Auguste Victoria. Both of these ships were built side by side at the Harland Wolff shipyards in Belfast. 'Amerika' was launched first on April 20th 1905, According to the Morton Allan Directory of European Passenger Steamship Arrivals (Baltimore: 1987), the “S.S. Amerika" sailed between Hamburg and New York from 1905-1913. For the year 1914 it sailed between Hamburg and Boston; the Amerika's last U.S. arrivals were to Boston on 19 June and 24 July 1914. In 1912, it was the first ship to warn Titanic of icebergs. The kitchens and dining rooms of the liners S.S. Amerika and S.S. Kaiserin Auguste Victoria opened with the very original a la carte restaurants. The service on board all of those liners was called the “The Ritz Carlton Restaurants”. There had never been an a’la Cartre restaurant of any kind on a ship before. Adding the names of Escoffier and Ritz to this novel enterprise and the interest, support and demand completely filled the dining rooms every day. The new restaurants became stunning successes. They even had to significantly expand the kitchen of the 'S.S. Kaiserin Auguste Victoria' after the first voyage. Escoffier’s secondment from the Carlton Hotel to the Hamburg Amerika line was to last until 1915 and would further help to cement his reputation as the gastronomic Master craftsman of the age.

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Ephemera category
ref number: 11214

Escoffier.   Georges Auguste     - Extremely Rare.
An original b/w photograph of Auguste Escoffier. 1905.
Sitting with his full Carlton Hotel Kitchen brigade.
320 mm long x 153 mm high. Under the photograph is a small cut out of the original mount, stating; The Carlton Hotel. 1905. The photograph is mounted on a black cardboard border and covered by glass and bordered with a black and silver frame. One of his most famous pupils; Charles Scotto, sits in the photograph fourth from the left on the second row. Pasted on the back is the original photographer’s name in gilt, cut from the mount before it was framed. It was by Fradelle & Young, 283 Regents St. London W.1. They specialised in hotel and restaurant group photography of dinners, receptions & full kitchen brigades.
- This rare original photograph of Auguste Escoffier and his kitchen brigade, was taken on the roof of the Carlton Hotel 1905. A casual glance at this old image belies the contemporary history that Escoffier brought about by very hard work, his great extensive writings, his organisational skills, and a huge passion to improve the lot of his beloved chefs. It is one of the reasons why he is held in such high esteem, and a feeling of deep gratitude lies in the hearts of most well trained modern chefs, because his updated re-organisation of the large Kitchen brigade is still the way modern kitchens are organised. The following list is of the different members and departments of his large kitchen brigade system. Only the largest of hotels like the Carlton Hotel had this fully staffed brigade (54 people in this photograph) with all the following departments fully functioning. Escoffier devised this system, primarily during his time at the Savoy Hotel London, before going to the Carlton from 1899 to 1919. This very efficient organisation allowed sincere chefs to learn all the important skills of every department in the largest kitchen brigades. Staring at the top was the MAITRE-CHEF de CUISINE (literally translated; "Master Chef") Responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. SOUS-CHEF de CUISINE (deputy head chef; literally "sub-chief") Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Does not usually work on the stove anymore. In a big brigade there can be as many as 4-6 sous-chefs. CHEF de PARTIE (senior chef of a department) Responsible for managing a department in the kitchen, specializing in preparing particular dishes there. CHEF TOURNANT (Can be a Chef de partie in any department) The most experienced, having trained as a Chef de partie in every department. Will cover for any Chef de partie on their days off or holidays. Usually fills any vacancy for the Sous-chef’s position. CHEF SAUCIER (Chef de partie of the sauce dept.) Prepares all meat sauces and stocks and completes meat dishes. This is one of the most respected positions in the kitchen brigade. CHEF ROTTISEUR (Chef de partie of the roast department.) Manages a team of cooks that roasts, broils, and deep fries dishes. CHEF POISSONNIER (Chef de partie of the fish department.) Prepares all fish and seafood dishes and fish sauces and stocks. Usually has a fishmonger in the department. CHEF ENTREMETIER (Chef de partie of vegetable and farinaceous department.) Prepares all vegetables, soups and egg dishes. CHEF GARDE-MANAGER (Chef de partie of the cold larder.) Responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items. Usually the largest staffed department in the kitchen. CHEF PATTISIER (Chef de partie of pastry department.) Prepares desserts and other meal-end sweets, ices, cakes, petit-fours, pulled sugar works, also has a ‘boulanger’, preparing breads and other baked items; may also prepare pasta for the restaurant. BOUCHER (the butcher) Butchers meats, poultry, prepare meats for the Garde manger’s pates and terrines. Clean all game ready for roasting. May also be in charge of breading meats. CUISINIER (cook) May also be referred to as a cuisinier de partie. Also known as a ‘demi-chef de partie’ who takes over from the Chef de partie on his days off. COMMIS (junior cook) Works in a specific partie, but reports directly to the chef de partie. Can also be 2nd or 3rd commis depending on age and experience. The Chef de cuisine changes their departments annually to give them all round experience of all ‘parties’. APPRENTIE (apprentice.) Often students gaining theoretical and practical training, in school and work experience in the kitchen. They perform preparatory work under a Chef de Partie. PLONGEUR or MARMITON (dishwasher or kitchen porter.) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. ABOYEUR (announcer/expediter) During the meal service times takes the orders from the dining room waiters and distributes them to the various departments; the role usually performed by the Sous-chef. CHEF COMMUNARD Prepares the meal served to the restaurant staff. GARCON de CUISINE (literally ‘kitchen boy’) In larger establishments, performs preparatory and auxiliary work for support. This photograph gives an insight into how many chefs are employed in the large well known luxury hotels. The range of skills that have to be mastered is huge. A commis chef's apprenticeship usually lasted up to 7 years. Even after that, a lot of chefs move to other well known establishments to gain more experience. Indeed a great chef's career path is always dictated by quality and reputation. Because the initial years as an apprentice is so tough and very focused on improving skills, they never lose the desire to learn.

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Ephemera category
ref number: 11230

Escoffier.   Georges Auguste     Extremely rare.
Menus and recipes signed by Escoffier.
Two menus with recipes signed and annotated with one page also initialized by Escoffier and a single recipe from the Guide Culinaire in Escoffier's typical messy hand writing. Also one page of unusual Ephemera signed twice.
Comprising: 4 different items protected in separate plastic sleeves. All housed in a marbled folder with label. -- ITEM 1. 1page. 222 x 153mm. n.d. Recipe for ‘Boeuf en Miroton’, [circa.1903] written in Escoffier’s distinctive handwriting. Comprising 18 lines outlining the recipe with a comment beneath (‘J’avais oublié ce bon Miroton’), with other annotations in pencil, and blue crayon in another hand. The page appears to be extracted from a notebook. (The recipe for Boeuf en Miroton appeared in Escoffier’s Le Guide Culinaire, 1st edition of 1903). Enclosed with one page of English translation. Very good condition. -- ITEM 2. 2 pages. 265 x 207mm. Stapled. nd. Small tear to top left corner of second page; A typed menu in very clear blue ink on well preserved thin yellow paper, initialled by Escoffier on page 1, and signed by him on page 2. The first page is a “Homage à BRILLAT SAVARIN; En souvenir des Diners de la Gentilhommière de Vieu”. The first page explaining the inspiration behind the menu; Jean Anthelme Brillat-Savarin and his cousin, Juliette Récamier. The second page giving an extravagant 9 course menu, commencing with Hors d’oeuvres, Caviar and Huîtres crûes en Gelée de Champagne. Enclosed with 2 pages of English translation. Very good condition. -- ITEM 3. 5 pages, 268 x 209mm. Stapled. nd. A typed menu and recipes in very clear black ink on well preserved thin white paper. Annotated and signed by Escoffier on page 5. A six course delightful dinner titled “LA PROVENCE; LES DELICES DE LA COTE D’AZUR; Pays des Rêyes dorés”. Given for ‘un personnage de nationalité anglaise’. The dishes including Melon de Cavaillon au Frontignan, Mignonettes d'Agneau de lait Mireille, and la Mousse Abricot de Rose de Monteux. Followed by all the recipes for the dishes. Enclosed with 5 pages of English translation. Very good condition. -- ITEM 4. 1 page of ephemera. 190x 125mm. An invoice or stock note headed: Aktiebolaget Svenska Handelsbanken, Stockholm, on blue paper, interestingly, signed twice by Escoffier. With his home address in Monte-Carlo. Dated 9th January 1933. Very good condition.
- Escoffier's very full life and literary output is well documented. His Hotel collaborations with Cesar Ritz, his restaurants on board famous ocean liners, his 'Escoffier Company' range of preserved and bottled foodstuffs, his colleagues and apprentices who became famous in their own right. The associations and foundations that sprang up in his memory after he died attest to the deep affection in which he was held. These enclosed items serve up a fine glimpse of the loving and detailed effort he put into these two private functions. It also helps to show why he was held in the highest regard. -- ITEM 1: Written in Escoffier’s hand but with no date. Obviously, it’s a page from a notebook, and as it is not dated, one may assume it was written before the first publication of the recipe in his ‘Guide Culinaire’ of 1903. Otherwise why would Escoffier re-write it when it is already published. A mystery.! -- ITEM 2: Escoffier informs us that this dinner took place in the lounge of the Table Francaise of the Restaurant Garnier on rue de l,Isly. He further states that being the President of the Society of the Table Francaise, whose headquarters were also on rue de l,Isly, he Escoffier, was asked to compose the menu. -- ITEM 3. A lunch served for an unnamed English gentleman in a private villa between Cannes and Monte-Carlo. Escoffier describes the setting for the lunch in quite descriptive and poetic terms. One can almost feel the warm winter sunshine and smell the Mimosa etc. To have a menu created by the Master with accompanying recipes, is rare. -- ITEM 4. This little invoice is a mystery. Dated 23 months before his death, one wonders where Escoffier signed for this. Surely not Stockholm but a branch of Aktiebolaget Svenska Handelsbanken near the Monte-Carlo or further afield in France perhaps.? A search of the bank’s history did not enlighten. It also appears that Escoffier signed and dated the invoice in the first instance, then signed it a second time as a complimentary gift to someone. Rare indeed with the two signatures. --- Due to Escoffier’s output as a prolific writer, signed letters are very scarce but not rare, but still fetching large amounts of money at auction. However, we can elevate to extreme rarity these signed menus with fine detailed recipes and descriptions, of the two private functions organised and recorded by the great man himself.

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Ephemera category
ref number: 11249

Escoffier.   Georges Auguste     - Two of Escoffier's menus
From the Carlton Hotel. Pall Mall. London.
Menu 1 -- from the Carlton Grill Room dated May 11th 1909. Menu 2 -- a daily 'Carte du Jour' dated May 10th 1909.
Both menus as new. The ala carte menu has a 1" tear in the fold with no damage to text. Housed in a cardboard, marbled folder with a label on the front cover. Also comes with a black and white photograph of the Carlton Hotel - circa 1910.
- Escoffier was Maitre Chef de Cuisine at the Carlton Hotel from 1899- 1919. These are two of his menus. As such, and in this fine condition, very rare.

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Ephemera category
ref number: 10992

Escoffier.   Georges Auguste     - A signed handwritten letter
A letter to P. Andrieu, signed by Escoffier.
A two page letter written at his retirement home in Monte-Carlo, 20 November, 1934
Addressed to Monsieur P(ierre) Andrieu, --- Paris. The two pages are covered in Escoffier's handwriting. There is also a one page English translation of the letter. A very clean item. Enclosed in a neat marbled cardboard folder. With a label on the front cover. The letter is from the library of Pierre Orsi, the famous Lyon restuaranteur. A rare item.
- The letter is written one year before Escoffier's death. He writes in a rather shaky hand -- [Dear Sir, I am very surprised that you did not receive my letter which was in answer to yours, whereby you were asking me to write an article for the newspaper "L'action automobile". This article should have been about regional cuisine as seen from the point of view of the chef - Curnonsky treats it from the point of view of the gastronome. Between the chef and Curnonsky there is a wide gap that I do not wish to bridge. Mr Curnonsky speaks as a writer, he is charming and his articles are interesting in places but I have no desire to be the cause of any arguments. To answer your question, I could only do it after reading the article "les princes de la cuisine francaise". Despite all my desire to be agreeable to you and Mr Roussel, it will be impossible for me to do it. I must also tell you that the different regional cuisines do not exist anymore. Ever since all the "regions" have been merged by the advance of the automobile which created easier access from one country to another, we have now in France only one cuisine and that is French Cuisine. -- With deepest regret for not acceding to your wishes, Yours sincerely, A. Escoffier. -- My best wishes to Mr Roussel.] Pierre Andrieu was an author of many articles and books in the domain of wine and gastronomy. He was also a collaborator of Curnonsky's. Together they published in 1935 a book about the restaurants of France, titled 'Les Fines Gueules de France'. This letter pertains to the research for that book. Maurice Edmond Sailland (October 12, 1872, Angers, France – July 22, 1956, Paris), better known by his pen-name Curnonsky and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns. He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive. The contents of the letter display an ironic point of interest. Escoffier, one year before his death is offering a glimpse of the changes he is seeing to his beloved French cuisine. Having re-organised, during his life time, the French kitchen so fundamentally from that of the Bel-Epoque era he is still only really interested in viewing the changes from the chef's point of view. It is obvious that even at the grand old age of eighty eight, he is still active and well informed.

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Ephemera category
ref number: 10989

Escoffier.   Georges Auguste     - ‘Officier de la Legion d’honneur’.
Menu of a banquet for Escoffier at the Palais d'Orsay.
In homage to Maitre Auguste Escoffier by the society of the 'Cuisiniers de Paris'. for the occasion of his promotion to ‘Officier de la Legion d’honneur’ on March 22nd, 1928 at the Orsay Palace.
A four page menu within covers, with a print of a painted portrait of Escoffier (courtesy of the Foundation A. Escoffier at Villeneuve-Loubet), plus the wine list and menu. Very clean on white handmade paper with a red place ribbon and untrimmed edges, with the outside covers lightly age browned at the edges. A very handsome and unique item. The menu comprises: Creme de Volaille. Consomme Riche. Saumon de la Loire braise au Clicquot. accompagne: d'ecrevisses de l'Issole. Baron de Bebague. garni aux: primeurs de la Provence. Coq en Pate Palais d'Orsay. avec: une Salade Rosettte. Glace Legion d'Honneur. Roseaux pralines des bords du Loup. Corbeilles de Fruits. Friandises. The Wine list comprises: Five vintage Champagnes from 1919 and 1920. A Medoc et Graves. A Bitard Montrachet. A La Tache Monople 1918. The menu is housed in a handsome cardboard folder covered with red marbled paper and a label on the front cover.
- From 1890 to 1920, Escoffier took over the management of the kitchens in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For almost thirty years, he served many of the most famous people of the time, creating for them unique dishes that became renowned, even to this day. After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. He never ceased writing culinary books until his death in 1935. Due to the gratitude and unforgettable memory of Escoffier, people, including his best friends and colleagues in London and Paris, created the Auguste Escoffier Foundation. This eponymous museum was established in 1959 in the house where he was born. Mon. Raymond Poincaré was a French conservative statesman who served as Prime Minister of France on five separate occasions and as President of France from 1913 to 1920. For Escoffier's work in promoting French cuisine, President Poincaré personally presented him with the cross of ‘The Légion d'honneur’ or ‘The Ordre national de la Légion d'honneur‘. This is a French order established by Napoleon Bonaparte, First Consul of the First Republic, on 19 May 1802. Escoffier in 1919, was the first chef to receive such an outstanding award. On March 22nd, 1928 he was promoted to the highest French honour as an ‘Officier de la Legion d’honneur’ and again became the first chef to have received this distinction. He was presented his medal by President Edouard Herriot at the Palais d'Orsay. The ceremony was followed at the Palais by, quote “a remarkable banquet" with Escoffier as the guest of honour. In the last b/w photograph below, Escoffier can be seen shaking President Herriot's hand at the Palais as he is leaving. He is also surrounded by the brigade of chefs that cooked the banquet. This extremely rare item includes the menu from that memorable occasion.

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Ephemera category
ref number: 11113

Escoffier.   Georges Auguste     - One of Escoffier's menus
A menu and a table plan. Carlton Hotel. Pall Mall. London.
1.-- A Dinner Plan of Tables. Thursday. July 21st 1910. 2.-- Special Dinner Menu. Monday. September 16th. 1918.
1. -- This card is decorated by a double gilt border, front and back. On the front is an emblem of the American flag and the Union Jack. It is a four page ‘Plan of Tables’ for a Dinner in honour of General Stuart L. Wilson at the Carlton Hotel, Thursday, July 21st 1910. Seated at the ‘Red Table’ is Lieut. Sir Ernst H. Shackleton who was to set out 4 years later on ‘Endurance’ for his ill-fated attempt to reach Antarctica. It has taped marks on the back, indicating it has been sometime mounted in a book. 2. -- The menu is for a special Dinner at the Carlton Hotel on Monday 16th September 1918. Hosted by the Hon. A.J. Balfour MP for His Excellency Monsieur Michalacopoulos. The menu has an embossed gilt crest of the Royal Coat of Arms. Mons. Andre Michalacopoulos was the President for the Counsel of Ministers and Minister for Greek Affairs and A.J. Balfour was British Prime Minister from 1902 – 1905. It is a nice clean menu card with a 2 page insert tied by a ribbon. Both are housed in a nice cardboard, marbled folder with a label on the front cover. Rare Escoffier ephemera items.
- Escoffier was Maitre Chef de Cuisine at the Carlton Hotel from 1899-1919. These two items are his, from the Carlton Hotel kitchen banqueting department.

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Ephemera category
ref number: 10993

Escoffier.   Georges Auguste     - In its original bottle.
The Escoffier. Sauce Diable a'la Provencale
Four original items from Escoffier's company; Escoffier Ltd - 1903 and 1907.
ITEM 1. An original bottle of "The Escoffier Sauce Diable a'la Provencale". The sauce is still liquid with trapped air bubbles. It has the original blind-stamped metal cap and labels, all in excellent condition. This is an original bottle with the Escoffier Ltd. Ridgemont address. Later bottles have 'Escoffier' embossed in the glass back and front, as well as other later London addresses on the front label. ITEM 2. A recipe booklet with the original blue covers slightly loose and a small strip missing from the front cover without loss to text.. It has Escoffier's name and the Carlton Hotel' coat of arms' embossed on the front cover. It is titled 'A Few Recipes' and has a title page. p 1 Introduction. p 4-38 Recipes. p 39-42 Cookery and Health tips. p 43 Advertisement for Escoffier Ltd. [1] p 45-46 Advertisement for 'A Guide to Modern Cookery'. [1] p 48-51 Index. [1] Slightly age-browned throughout with a small stain affecting first 2 pages but not the text. ITEM 3. A lovely beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. ITEM 4. This is a second four page promotional pamphlet and price list titled 'Escoffier (1907) Ltd', in nice clean condition, . As the first pamphlet is elaborately decorated with a coloured image of one of the products and the text in red and black, the second is obviously a cheaper and later price list aimed at cutting costs. Interestingly this later pamphlet informs that the Preparations are stocked by the majority of high-class grocers and stores throughout the United States. All housed in a specially made clam-shell box with half mid-tan calf and brown cloth boards. The spine with raised bands, gilt lines and one red and one green label with gilt lettering. The four items form a unique and rare look at the marketing for Escoffier's famous sauces.
- Georges Auguste Escoffier, who began his career as a chef at age 13 in 1859 and is credited as one of the creators of what is now considered classical French cooking and was far ahead of his time in surprising ways. In 1903, while Chef de Cuisine at the Carlton Hotel in London, he started a company, Escoffier Ltd., to sell his sauces. He was concerned about nutrition and the effects of the pace of modern life on dining; despite his devotion to the good life, he was not fat. He started experimenting with tinned vegetables, notably tomatoes. While still at the Savoy Hotel, London in 1898, he is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins of tomatoes in Saxon-les-Bains for the Savoy. The fame of the product grew so fast that the following year, the food manufacturer, La Maison Caressa of Nice produced 60.000 kilos under his direction. This was the precursor to his famous sauces being bottled and sold through Escoffier Ltd. In 1915 Escoffier Ltd was sold. (Sadly after 80 years of business deals and corporate takeovers, only a remnant of it lingers on in America in two products, Nabisco Sauces - Diable and Robert). Escoffier supported any effort that made cooking simpler, cleaner, better organized, more widely appreciated or easier for chefs and home cooks alike. Despite the foie gras and truffles, the elaborate garnishes and rich sauces listed in various editions of his cookery book 'Le Guide Culinaire', (1st ed. 1903) Escoffier's work was still a sharp departure from the culinary practices that existed before. Not only did he greatly simplify the recipes and methods of food presentation that had existed previously, but he also re-invented the very manner in which professional kitchens were organized. To speed up service, which was something diners even in his day demanded, he created the brigade system of key specialised departments with teams headed by Chefs de Parties, responsible for all the individual parts of the different dishes presented in all the menus; A'la Carte, Du Jour, Banqueting, Room service, Parties privees etc. He also invented the prix fixe menu. Another poorly recorded, but constant character trait of Escoffier, was the effort he expended to help improve the conditions under which chefs worked. "When I started, chefs had no status in society," he wrote in his memoirs. "That should not be the case because cooking is a science and an art, and the man who works with all his heart to satisfy people deserves to be recognized." The preface to his great classic, 'A Guide to Modern Cookery' - 1907, (the 1st English edition of 'Le Guide Culinaire' of 1903), is a revelation. From a chef’s point of view, the observations that Escoffier espoused then in 1903, and in subsequent editions, ring just as loud today. It is no wonder that modern chefs are re-finding Escoffier. It is also another indicator of his lasting genius and true impact over time. Pierre Escoffier, who was 26 when his grandfather died in 1935, helped create and head the Auguste Escoffier Foundation. The Escoffier Museum is now based near Nice in the village of Villeneuve-Loubet, in the house where Escoffier was born. This item belongs in such a museum. The original sauce in the bottle, the well produced 4 page 'Escoffier Ltd' promotional pamphlet, the other plainer but rarer price list, and the little recipe booklet by Escoffier, give a true insight into Escoffier’s marketing astuteness.

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Ephemera category
ref number: 11051

Grants of St. James.       - with a rare Elizabeth David pamphlet.
A Gateway to Wine.
A promotional book, published 1964, by this large wine merchant of London SW1, with special recipes from Elizabeth David. Also enclosed is a very rare 4 page pamphlet of E.D’s recipes and menus for Lambert & Butler of Drury Lane.
4to. Paste-down and end-paper with a photo of sculpture of Bacchus. [1] 1p Forward. Verso 1p Contents. 3-51. (1) Colour photo of a Roast Pork. 53-63 E.D’s recipes. 64-65 Spirits, Aperitifs, Bitters and Liqueurs. 66-71 Supplementary Glossary. 72-76 Index. [1] End-paper and paste-down with a photo of sculpture of Bacchus. Many coloured photos in-text. Fully bound in very clean straw coloured cloth boards with gilt writing and small gilt device of a sedan chair on the front board. Gilt lettering on the spine. Internally very clean; as new. The 4 page pamphlet from Lambert and Butler is cream coloured with black text, and very clean. The recipes are on pages 2-4. Two rare items.
- The book has five main parts. An introduction, a description of the many wine-producing countries of the world and their wines, a guide with recipes on the use of wine in cooking; a supplementary glossary of wines and wine terms and an index. A nice promotional item made much more interesting and desirable with the Elizabeth David recipes and pamphlet from Lambert and Butler, makers of the famous Henry Clay cigars. Its quite possible the pamphlet may have originally been given with the book, All the 24 recipes each have two recommended wines. An interesting read.

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Ephemera category
ref number: 11163

House of Commons.       - House of Commons and 10 Downing St menus .
Report on the Kitchen and Refreshment Rooms. April 24th 1863.
REPORT FROM THE SELECT COMMITTEE ON THE KITCHEN AND REFRESHMENT ROOMS (HOUSE OF COMMONS); WITH THE PROCEEDINGS OF THE COMMITTEE, AND AN APPENDIX. Ordered by The House of Commons, to be printed, 24 April 1863.
320x200mm. Title page. p2 Committee names. 3-7 Report with a large folding plate of a lovely unusual coloured drawing on the various proposed changes for the New Palace of Westminster refreshment rooms. 8-14 Proceedings of the Select Committee. p13 is miss-bound after p14. [1] Last page is a small copy of the title page. It has 2 menus enclosed. The first one is a one page white cardboard Luncheon menu from the House of Commons members dining room on 14th July 1960. The second menu is for a dinner at 10 Downing Street for the President of Egypt, Anwar Sadat and his wife on 7th November 1975. Harold Wilson was the Prime Minister at the time. The report is bound by a thread. All items are very clean and in good condition.
- The report consists of a full review of the current (1860's) operational inefficiencies for dining in the House of Commons during the House sessions. Based on members complaints the report also reviews dinner numbers, wage comparisons and wine suppliers. Page 14 is a comparison of current prices at London clubs including The Reform Club, which covers the time of the tenure of the famous chef, Charles Elme Francatelli, who had taken up the position of Chef de Cuisine after the equally famous chef, Alexis Soyer, resigned from the Club in 1850. With the menus, this is a very interesting look at the Catering department and dining setup at the Commons and the Prime Minister's official residence.

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Ephemera category
ref number: 11139