CAUDERLIER (Philippe Édouard). Le Livre de la grosse et fine charcuterie Française, Belge, Italienne, Allemande et Suisse. Paris (printed in Brussels, Mertens), (circa 1878 ?). In-12, burgundy half-percaline (Binding of the time). 253 pp. Extremely complete manual for fresh sausages, cured meats, hams, sausages, mortadella, fine sausages, galantines, black puddings, fresh pork, stuffings, with many foreign recipes. The original edition, printed in Ghent in 1877, is not very common. Vicaire, 155 (1878); Bitting, 80.

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