in 2001 I encounter the following.
“ The Ice Queen”
English House Wife Cook: Born: 1855
Books: “the Book of Ices” 1885, “Mrs.A.B.Marshall’s Book of Cookery” 1888
“Mrs.A.B.Marshall’s Larger Cookery Book of Extra Recipes” 1891, “Fancy Ices” 1894
Credits: “Ice cream edible cone” mentioned in her 1888 Cookery book
A Cookery “Guru” from her time, adopting new technology. Mrs Marshall’s success was mark by a cookery school
The sale of equipments & invention of machines, she ran a domestic staff agency,
beside producing new equipments for the Kitchen’s household.
Mrs Marshall’s books are full of recipes marking the evolution of the food production, which are highly regarded by some.
as her success did not been carried on by her family after her death at 49, she became forgotten in the ripples of time.
lets give you an idea of her writings on sauces all writen from her book that I have. dated true
Ambassade sauce (sauce a l’Ambassade)
“Chop up the bones from a whiting, Sole, or any other white fish, put them in a stewpan with one large or two small onions, a bunch of herbs, a few peppercorns and a little salt; cover them with cold water, bring to the boil, skim it and let it boil on for about half an hour; fry a little together two ounces of butter and an ounce and a half of flour in a stewpan, mix on to this half a pint of the fish stock; stir all together till it boils , add half a gill of cream, a teaspoonful of essence of anchovy and a few drops of Marshall’s liquid Carmine, the juice of a lemon; pass it through the Tammy, and use with salmon, soles, &c. dressed or otherwise.”
Claudine sauce (Sauce Claudine)
“Take a gill and a Half of brown sauce, two Table spoonfuls of French Capers, a pinch of chopped raw parsley, the puree of four Christiania anchovies, a teaspoonful of Liebig Company’s Extract of Meat, and one chopped eschalot three or four shredded button mushrooms, boil up and simmer for ten minutes, rub through the Tammy, then add the juice of a lemon and four chopped Spanish olive, reboil and serve with fillets of beef, fish, &c.”
Clementine sauce (Sauce Clementine)
“ Put about a pound of white fish bones into a stewpan with a pinch of salt, two sliced onions, a bunch of herbs, such as thyme, parsley, bay leaf, six or eight peppercorns, and enough cold water to cover them; add the juice of two lemons and bring to the boil, skim, and then let it simmer gently for about twenty minutes; put an ounce and a half of butter and an ounce and a half of flour into a stew pan and fry them together without discolouring, then mix in two gills and a half of the fish stock; stir till it boils, add one ounce of grated parmesan cheese, a few drops of carmine, a dust of coralline pepper, and half a gill of cream; reboil, Tammy, and use with boiled fillets of turbot, boiled soles, salmon, &c.”