ÉMY. - photo 1
ÉMY. - photo 2

ÉMY.

Lot 94
23.03.2023 15:00UTC +01:00
Classic
Sold
€ 1 512
AuctioneerCHRISTIE'S
Event locationFrance, Paris
Archive
The auction is completed. No bids can be placed anymore.
Archive
ID 921607
Lot 94 | ÉMY.
Estimate value
€ 1 500 – 2 000
ÉMY.

L'Art de bien faire les glaces d'office... Paris : Le Clerc, 1768.

Première et unique édition du premier traité consacré aux desserts glacés.



Officier de bouche expérimenté, Émy retrace l'histoire de la congélation depuis l'Antiquité. Il recommande d'utiliser le sel et le salpêtre brut pour les sorbetières, outre les glacières creusées dans le sol où l'on emmagasinait la glace en hiver pour la conserver jusqu'aux premières chaleurs, à l'usage de quelques privilégiés. Près de cent cinquante recettes de glaces sont suivies de vingt recettes de mousses à la crème fouettée (pp. 222-235). La technique de coloration pour rehausser la couleur des fruits est expliquée : pour leur donner une teinte rouge, on recourt au carmin ou on écrase une cochenille. Le vert est obtenu en blanchissant des épinards pilés. Le répertoire des glaces pouvait satisfaire les goûts les plus audacieux : la glace de crème aux truffes requiert une livre de truffes blanches, grises ou noires, une demi-livre de sucre dans de la crème et quatre jaunes d'œufs ; le tout énergiquement fouetté. Ces desserts glacés constituent la partie la plus raffinée du fruit, c'est-à-dire du troisième service. L'ouvrage coûtait une petite fortune : 2 livres, 10 sols, broché et 3 livres, relié. Vicaire, 328 ; Cagle, 182 ; Livres en bouche, 220 ; Bitting, 144 ; Schlup, Menus propos gastronomiques, p. 266 ; Conlon, Le Siècle des Lumières, XV, 68:825 ; Quinzio, Sugar and Snow : a history of ice cream making, 2009, pp. 33-40.



In-12 (159 x 93 mm). Illustré d'un frontispice gravé et de 2 planches hors texte gravées en taille-douce représentant les instruments nécessaires : sorbetières, gobelets, moules, caves à glace (exemplaire lavé). Reliure moderne : veau, encadrement de filets à froid sur les plas, dos à nerfs orné à la grotesque, pièce de titre maroquin rouge, tranches rouges (quelques accrocs sur les plats).



First and unique edition of the first treatise on frozen desserts.

Place of origin:Western Europe, France, Europe
Auction house category:Printed books
Address of auction CHRISTIE'S
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75008 Paris
France
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23.03.2023 10:00 – 15:00
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