Paris: L. Mulo, Libraire - Editeur, 1897.
Small octavo, 242 + 6 +36 pages. Third edition, revised and enlarged. A thorough and somewhat scientific cookbook for girls, from founder of the Ecole de Cuisine, and the former Chef des cuisines of the Prince and Princess Hatzfeldt Wildembourg. The book starts with a list of condiments, really an ingredient dictionary, and that alphabetical list starts with, what else, absinthe! Exactly where I would start with a cookbook for young women. Following the dictionary section are recipes, and then a section of lessons, really menus, with a number of dishes each. Fine in publisher's printed, paper covered boards, with a blue cloth spine and paper spine label. [Bitting p. 95; not in Cagle].