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Salade de Homard; Mayonnaise de Filets de Sole (litho)

Salade de Homard; Mayonnaise de Filets de Sole (litho)


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Salade de Homard; Mayonnaise de Filets de Sole (litho)

7158777 Salade de Homard; Mayonnaise de Filets de Sole (litho) by French School, (19th century); Private Collection; (add.info.: Salade de Homard; Mayonnaise de Filets de Sole. Illustration for Le Livre de Cuisine by Jules Gouffe (8th edn, Hachette, 1893).); © Look and Learn

Media ID 24702038

© Look and Learn / Bridgeman Images

Bake Baking Cookery Cooking Craftswoman Cratsmanship Diet Dietetic Gastronomy Guide Guider Guides Craftsman Craftsmen


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Salade de Homard; Mayonnaise de Filets de Sole - A Glimpse into 19th Century French Gastronomy

EDITORS COMMENTS
. This lithograph, titled "Salade de Homard; Mayonnaise de Filets de Sole" offers a delightful window into the culinary world of 19th century France. Created by an unknown artist from the French School, this print is part of a private collection and was originally featured in Jules Gouffe's renowned cookbook, Le Livre de Cuisine. The image showcases the artistry and craftsmanship involved in creating exquisite dishes during this era. The skilled cook or chef can be seen meticulously preparing a salad consisting of lobster and sole fillets, accompanied by a luscious mayonnaise sauce. Their hands move with precision as they expertly arrange each ingredient on the plate. This lithograph not only captures the essence of French cuisine but also provides insight into the history and culture surrounding food during that time. It serves as a testament to France's rich gastronomic heritage, which continues to influence culinary traditions around the world today. Displayed in black and white through lithography, this illustration exudes elegance and sophistication. Its intricate details bring to life both the ingredients used in this dish and the craftsmanship involved in its preparation. As we gaze upon this print from Bridgeman Images' Fine Art Finder collection, we are transported back to an era where cooking was considered an art form – one that celebrated flavors, textures, and presentation with

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