The Court and Country Cook

..".giving New and Plain Directions How to Order all manner of Entertainments, and the best sort of the most exquisite a-la-mode Ragoo's. Together with New Instructions for Confectioners: Shewing How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-works, and ot [...]
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..".giving New and Plain Directions How to Order all manner of Entertainments, and the best sort of the most exquisite a-la-mode Ragoo's. Together with New Instructions for Confectioners: Shewing How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-works, and other fine pieces of Curiosity." The Court and Country Cook was originally published in 1702. It is a translation and compilation of two of Massialot's works, Le Cuisinier roial et bourgeois (originally published in 1691) and Nouvelle instructions pour les confitures, les liqueurs, et les fruits (originally published in 1692). While the English were quick to criticize the French for their extravagant cuisine, they were fascinated by it, adopting it as their own.