[COOKERY] Swiss Manuscript Cookery Book. [Epagny, near Gruyieres in Switzerland, c. 1825 to 1870].
4to., half vellum over marbled paper boards. Pp.  index + c.69 receipes on 33 pages numbered in ink 3 - 36., blank pages numbered 37 - 68, 69-70 "maniere de faire la biere"", 71-73 blank, 74- "Maniere de faire la Graine" and "Differentes Qualite des oeufs", 75 with a sheet of paper with recipe pasted in. With two loose manuscript sales receipts dated 1846 and 1870 at rear Recipes in various hands, mainly in ink, some in pencil. Some rubbing to binding.
From the Lord Westbury Sale at Sotheby's, part of lot 321. A collection of recipes for patisserie, containing as well a few savory dishes, such as raw marinated fish with olive oil, parsley, nutmeg, salt, pepper and vinegar, pates, and veal ragout. Among the sweet bakery products are several based on recipes from Basle, one mentioning a chef Gaspard Keller from that town, three different preparations of nougat, a recipe for ginger beer, and a pain d'amour. The Pain d'Austerlitz combines amongst other ingredients grated chocolate with lemon zest. The ingredients of the Baton d'Orgeat are reminiscent of those still used in the syrup produced in Italy under the name Orzata. Almonds are highly used, as well as oranges and orange water, lemon zest, and cinnamon.
It is intriguing that the longest recipe is that hidden away on pages 69-70 for beer, with the title disguised through the inversion of the word "biere" into mirror writing.