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lot 39

[GASTRONOMY] - L'Escole parfaite des officiers de bouche.
2nd ed. rev. and corrig. Paris, Jean Robou, 1666. In-12, (4) ff, 492 pp., (14) ff, many woods, russet, brown calf, calf's back with ribs undone, without caps, split hinges, blunt corners.
VICAR 339. Divided into 6 parts: "Le Vray Maistre-d'Hostel" (pp. 1-13, ill. of 3 woods showing arrangements of plates on the table),- "le Grand Escuyer-Tranchant" (pp. 14-77, ill. of 27 woods of poultry cuts, hare, suckling pig, calf's head, wild boar's head, fish, crayfish, etc.),- "le Grand Escuyer-Tranchant" (pp. 14-77, ill. of 27 woods of poultry cuts, hare, suckling pig, calf's head, wild boar's head, fish, crayfish, etc.),- "le Grand Escuyer-Tranchant" (pp. 14-77, ill. of 27 woods of poultry cuts, hare, suckling pig, calf's head, wild boar's head, fish, crayfish, etc.), and the various ways of folding napkins),- the "Sommelier Royal" (pp. 78-109, ill. of 57 woods of artistic fruit cuts: apple, pear, orange, lemon...),- the "Confiturier Royal" (pp. 110-259),- the "Cuisinier Royal" (pp. 260- 423), with some medieval recipes reserved for the nobility: "peacock in clothing", storks, vultures or cormorants served with head, tail and feet),- the "Pâtissier Royal" (pp. 424-492, with mainly recipes for meat, fish and vegetable pies and pies).