Allied Cookery: British, French, Italian, Belgian and Russian Recipes From World War One

This special edition of 'Allied Cookery' was written by Grace Clergue Harrison and Gertrude Clergue, and first published in 1918. This is quite the cookbook! An incredible mix of cuisines from Great Britain, France, Italy, Belgium, and Russia, and a few other recipes from countries that influence their cultures. You'll find oodles of scrummy recipes for dishes like Roast Oysters, Russian Steaks, Indian Curry, Lentil Croquettes, Cheese Fritters, Eggs Romanoff, Gnocchi, Crepes Suzette, Gateau...