Paris: Bibliotheque de L'Art Culinaire, 1897.
Octavo, 79 pages + 2 ads. An interesting collection of hors d'oeuvres by the author of Traite General de la Cuisine Maigre, and published by the journal L'Art Culinaire. Includes recipes for deviled haddock, rice and parmesan croquettes, and Norwegian anchovies with eggs. Near very good, with some age toning throughout. In printed paper boards over a black cloth spine. Scarce.