[ Advertising booklet of recipes in French and English, with endorsements by 35 chefs. ] Pour apprécier la vraie saveur des champignon utilisez le: "Royal Champignon" Paris-Pantin. Quelques Recettes par J. Bigeon.

30pp., 16mo. Stapled pamphlet in printed illustrated wraps. Aged, worn and creased, in stained and damaged wraps. Bigeon's introduction begins: 'The difficulties often met with to obtain at any time freshly gathered mushrooms, have induced me to prepare, in the very places of production, mushrooms dressed under various formulas, for which I add a few appropriated [sic] notes.' There are eight pages, in French, of 'Attestations des Chefs les plus réputés dans l'Art cullinaire', beginning with 'T. GIROD. | Chef des Cuisines Café de Paris | Paris' and ending with 'P. LAVEAU, | Chef des Cuisines, Hôtel Mirabeau, | Paris.' The recipes (pp.13-29) begin with 'Fish au Gratin', 'Calf's Liver à l'Italienne' and 'Escalloped Tomatoes'. No other copy traced, either on OCLC WorldCat, COPAC or at the Bibliothèque Nationale.