E. Ronjat. “Fillets of Chicken ‘En Supreme’.” and “Lamb Cutlets.” From The Royal Cookery Book. London: S. Low, Son and Marston, 1869. Chromolithographs by Painleve. 7 x 4 3/4. Very good condition
A colorful print from a series of images of food preparations and settings drawn by Etienne Antoine Eugene Ronjat. They were issued in an English translation of Jules Gouffe’s Le Livre de Cuisine. This work included recipes and instructions for preparing and serving food for both “domestic and high class cookery.” French cuisine was considered the height of the culinary arts and these prints illustrated some of the elaborate concoctions which were produced.