If this has piqued your interest in the man and in his cookbook, then you can purchase the book via Amazon using the image link at the bottom of this page.
|Charles Elmé Francatelli, circa 1860|
On his return to Britain he worked as a chef in a number of great houses in both England and Scotland, but by 1839 he was the chef at Cockford’s club in London. It is said that he was spotted there by a steward of Queen Victoria’s royal household and in 1841 he was appointed maitre d’hotel and ‘chief cook in ordinary’ to Queen Victoria at Windsor. Though his tenure in the post was only one year, this was undoubtedly the highlight of Francatelli’s career.
He was next appointed as the chef of the Coventry House Club, 106 Piccadilly, in London and this period saw the maturing of his culinary style, where he developed an Anglo-French style of cookery, where he became an interpreter of French cookery and techniques to the English, and provided the country (and by extension the English-speaking world) a new set of polished culinary terms to take the place of the traditional, rather homely, nomenclature of the kitchen. Hence referring to ‘liaisons’, ‘bain-maries’ etc became commonplace.
During his career, Francatelli wrote a number of cookery books, and it is these along with his standing as a chef that earn him the title of the first Celebrity Chef. Despite this, frugality in the kitchen was a watchword of his and he produced a cookbook for the common man to make the most of what was available to them. As such, Francatelli is just as relevant to the cooks of today as he was to cooks of 150 years ago.
Roast Haunch of Venison Recipe
|Red deer and rolled haunch of venison.|
This recipe and over 1000 other recipes published in Francatelli's 1661 'The Cook's Guide and Housekeeper's and Butler's Assistant' has been published in eBook format. The complete text and all images from Francatelli's book has been re-edited and made available with an introduction and new biography. You also get essential Victorian recipes for basic pastries and store sauces that are needed to re-create Francatelli's recipes but which Francatelli himself did not publish.
In addition over 100 of Francatelli's recipes, including all the Reform Club recipes have been redacted and published as a separate chapter so that a modern cook can copy them. Using these recipes and the additional Victorian recipes provided you can re-create all of Francatelli's dishes from scratch.
So why not re-create a Victorian dinner party, or a Victorian Christmas meal as described by Francatelli himself in his Bills of Fare? Learn why Francatelli is one of the most well respected of the Victorian cookery writers and get a copy of his book for yourself today.