SN - L'Ecole Parfaite des Officiers de Bouche, Contenant Le Vray Maistre-d'Hostel, Le Grand - 1676

Rare and important collection, which appeared for the first time in 1662. Undoubtedly the most complete work on cuisine and table service under Louis XIV. The author is not identified, but could be Massialot -

Each section details the knowledge necessary for any field addressed, and a very large number of recipes are recorded therein (from the art of carving poultry and other meats to composing a dessert with a swan reconstructed with its plumage…). A series of illustrations notably presents a large number of ornamental fruit carving models, which seems to be a matter of performance. (Vicaire 339).

The work describes precisely the duties of the grand squire-tranchant, the figure responsible for carving the meats, for serving dishes and for the ceremonial organization of official meals. It sets out rules of conduct, technical gestures and refined usages that distinguish noble service from ordinary practices -

The treatise details the different ways of carving poultry, game, fish and large cuts of meat according to codified methods that attest as much to culinary mastery as to aristocratic savoir-vivre -

SN - L’Ecole Parfaite des Officiers de Bouche, Contenant Le Vray Maistre-d’Hostel, Le Grand Ecuyer-Tranchant, Le Sommelier Royal, Le Confiturier Royal, Le Cuisinier Royal, et le Pastissier Royal - SD (1676) -
480 pages + Table -

Average binding condition, the work in full brown leather of the period, skinning, wear from use with some loss of material, damaged spine, missing headcaps, cracked joints, corners worn, scuffs on edges, marbled edges, spine with raised bands, gilt titling -

Good interior condition, some stains, missing the title page and two leaves of the preface, fine printer’s ornaments, drop caps, pretty headbands, work enriched with beautiful engravings in black within and outside the text (engravings not complete), some pages with slight loss at the corners, a few minor losses, it lacks the two leaves of the table of contents -

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