Creme Bordelaise and Creme Brealaise from Clementine in the Kitchen, 1943:
Yes, we have the cookbook. See it here: Clementine in the Kitchen, 1943, First Edition, First Printing
Clementine in the Kitchen, 1943, First Edition, First Printing: Charming, lively memoir/travelogue/cookbook by Samuel Chamberlain, using the pseudonym Phineas Beck. Parts of the book were first published in Gourmet magazine. This hard cover book published by Hastings House, Publishers, New York. Illustrations by Chamberlain and Henry Stahlhut. 228 pages. Excellent vintage condition. No dust jacket. The cover has a bit of general shelf wear. The pages are universally tanned. All pages are clean and clear. Binding is sound. Hinges are perfect.
The narrative centers around the Chamberlain’s French cook, Clementine, both in their kitchen in France and in their kitchen in the United States. Various other characters, butchers, bakers, grocers, family friends star in stories and anecdotes. The stories are dotted with clever illustrations and recipes. The final 63 pages are strictly recipes for soups, fish, shellfish, meats, beef, lamb and mutton, veal, pork and ham, chicken, turkey, duck, sauces, vegetables, and desserts. Read these recipes and you will realize the Chamberlain family ate like gods and goddesses.