Tables

Recommended lots

HÉLOUIS, Édouard Les royal-diners. A gourmet's guide containing menus for every season. With instructions on how to prepare them and advice on table service. Decorated with twenty-four colored plates. Paris Ch. Noblet, E. Dentu 1878 In-8°; 24 h.-t. (russ. in 1st part). Contemporary black half-chagrin, same color percaline boards, gilt ribbed spine (slightly rubbed). Rare single edition of this collection of recipes "to guide, in the choice, seasoning and arrangement of dishes, rich financiers, aristocratic hotels, even the offices of sovereigns" (Foreword): barley brillantée à la reine, tapioca à l'impératrice, chicken fillets à la Marie-Thérèse, salmon à la royale, brioche à l'ambassadrice, noix de veau à la Victor-Emmanuel, etc. (Foreword). pp. 343-485 contain 235 examples of menus (served at the homes of kings Louis-Philippe and Victor-Emmanuel, the Empress of Russia, Prince Napoleon's wedding...). Illustrated with 24 color plates of utensils and dishes. Hélouis was head chef to kings Charles-Albert and Victor-Emmanuel. Ref. Vicaire 441 - Bitting 223 - Oberlé, Fastes, 242 ("very sought-after"). Prov. Dessolier (ms. mention). - Jules Dupont, Paris (stamp). Joint, first edition: 1. Grandi, Ferdinando - Les nouveautés de la gastronomie princière [...]. Paris, Audot, Libr. gastronomique, 1866. In-8° (russ.). Paperback (worn). Written "pour mes confrères de la haute cuisine" (p. 8): potage à la Démidoff (Grandi was his chef de cuisine), friture des millionnaires, petit vols-au-vent à l'Abd-el-Kader, gigot de mouton à la Jean-Jacques Rousseau, etc. Illustrated with 7 plates. - 2 Recettes inédites des Chevet, traiteurs au Palais Royal (Paris), Bibliophiles et Graveurs d'Aujourd'hui, 1968 (1969). In-8°. In ff. covers, dust jacket and slipcase. Ill. with 11 original aquatints in color by Antonini (5 full pp. and 6 in texto). Edition of 150 numbered copies on Rives vellum + 8 suites on Auvergne (no. 37 signed by the artist). (3 vols.)

Estim. 500 - 600 EUR