Michael W. Perry & Co.
1837 Divisadero Street
San Francisco, CA 94115 USA
Tel: 415.563.8853
Fax: 415.563.8852
info@mwperry.com

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Gallery Hours:
Tuesday - Saturday
11:30am to 6:00pm
Closed: Sunday and Monday
Other Times by Appointment

 
Food and Cuisine - Cuisine Classique
Plate 21.  140, 141, 142, 144, 145, 146 Sujets en graifse, coules ou modeles. 143.Troncon de saumon au beurre de Montpellier.

Plate 21. 140, 141, 142, 144, 145, 146 Sujets en graifse, coules ou modeles. 143.Troncon de saumon au beurre de Montpellier. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$145

Plate 10: 295.-296.  Trophees de musique.  297. Fontaine ornee de sucre file.  298. Gradin a harpe.  299. Gradin a lyre.

Plate 10: 295.-296. Trophees de musique. 297. Fontaine ornee de sucre file. 298. Gradin a harpe. 299. Gradin a lyre. (1872)

Charming French black/white lithograph illustrating the formal presentation of grand cuisine for state dinners and receptions.

$75

Plate 11: 46. Estomacs de dinde, a l’ambassadrice.  47. Chapons poeles au riz.  48. Poulardes a l’ecossaise.  49. Dinde a limperiale.

Plate 11: 46. Estomacs de dinde, a l’ambassadrice. 47. Chapons poeles au riz. 48. Poulardes a l’ecossaise. 49. Dinde a limperiale. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$150

Plate 12.  50. Boudins de sandre.  51 Double croustade, non garnie.  52. Jambonneaux de poulets a la Monglas.  53.  Croustade non garnie.  54. Pate-chaud a la mariniere.  55. Croustade en pain, non garnie.

Plate 12. 50. Boudins de sandre. 51 Double croustade, non garnie. 52. Jambonneaux de poulets a la Monglas. 53. Croustade non garnie. 54. Pate-chaud a la mariniere. 55. Croustade en pain, non garnie. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 22.  147. Pain Jsabelle.  148. Bastion d’anguilles.  149. Char de Neptune.  150. Troncon de saumon a la parisienne.  151. Tranches de saumon.

Plate 22. 147. Pain Jsabelle. 148. Bastion d’anguilles. 149. Char de Neptune. 150. Troncon de saumon a la parisienne. 151. Tranches de saumon. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 26.  165. Pain de gibier, a la St. Hubert.  166. Galantine de dinde , a la Francaise.

Plate 26. 165. Pain de gibier, a la St. Hubert. 166. Galantine de dinde , a la Francaise. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 27.  167. Bastion moderne, no garni.  168. Buisson de petits homards, sur socle.

Plate 27. 167. Bastion moderne, no garni. 168. Buisson de petits homards, sur socle. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 29.  171. Buifson de langoustes et crevettes.  172. Filets de lievre, aux truffes.

Plate 29. 171. Buifson de langoustes et crevettes. 172. Filets de lievre, aux truffes. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 30.  173. Filets de poulets a la belle-vue.  174. Jambonneaux de poulets a la moderne.

Plate 30. 173. Filets de poulets a la belle-vue. 174. Jambonneaux de poulets a la moderne. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 31.  175. Gradin en graisse, historie et garni.  176. Ballotines de dindes sur socle.

Plate 31. 175. Gradin en graisse, historie et garni. 176. Ballotines de dindes sur socle. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 32.  177. Hure de sanglier en galantine.  178. Buifson de langoustes et crevettes.

Plate 32. 177. Hure de sanglier en galantine. 178. Buifson de langoustes et crevettes. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$145

Plate 33. 179. Gradin en graisse historie.  180. Pain de gibier a la gelee.

Plate 33. 179. Gradin en graisse historie. 180. Pain de gibier a la gelee. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120

Plate 36. 185. Queues de langoustes a la gelee. 186. Langues de boeuf a l’ecarlate.  187. Buisson d’ecrevisses.  188. Buisson de truffes, en caisses.

Plate 36. 185. Queues de langoustes a la gelee. 186. Langues de boeuf a l’ecarlate. 187. Buisson d’ecrevisses. 188. Buisson de truffes, en caisses. (1872)

Charming French hand-colored lithographs illustrating the formal presentation of grand cuisine for state dinners and receptions. ...

$120