confiseur

Then decorate it with some spun-sugar pinnacles and some flags of silver paper, and the confiseur stood confessed.

Lippincott's Magazine of Popular Literature and Science Volume 17, No. 099, March, 1876 Various

Parisian _confiseur_, with the result that all Bucarest are his customers, and his business is an extremely lucrative one.

The Gourmet's Guide to Europe Algernon Bastard 1885

Italian _confiseur_, as without these, a dinner could not be faultless.

The Idler in France Marguerite Blessington 1819

Menon, La Science du maître d’hôtel, confiseur, facing pp.

Savoring The Past Wheaton Barbara Ketcham 1983

As early as La Varenne’s Parfaict confiturier in 1667, there are descriptions of the various densities to which sugar syrup is to be boiled.24 The best account is probably in Menon’s La Science du maître d’hôtel, confiseur 1750; it opens the book, just as bouillon is the usual first recipe in an ordinary French cookbook.

Savoring The Past Wheaton Barbara Ketcham 1983

His Maître d’hôtel, confiseur is organized by season but includes a select group of ingredients available all year around, to which chocolate and coffee were most welcome additions.

Savoring The Past Wheaton Barbara Ketcham 1983

Menon’s recipe from the Maître d’hôtel, confiseur 1750 is typical.

Savoring The Past Wheaton Barbara Ketcham 1983

Menon, La Science du maître d’hôtel, confiseur 1750, pp.

Savoring The Past Wheaton Barbara Ketcham 1983

In the mid-eighteenth century Les Soupers de la cour contains a baker’s dozen of marzipans, and Menon’s La Science du maître d’hôtel, confiseur seventeen.

Savoring The Past Wheaton Barbara Ketcham 1983

Vicaire attributes the Traité historique et pratique to Menon, though without giving any reasons.43 A comparison of it with works that bear Menon’s name, such as La Nouvelle cuisine, La Cuisinière bourgeoise, and La Science du maître d’hôtel, confiseur, does not, to my mind, strengthen the claim.

Savoring The Past Wheaton Barbara Ketcham 1983