author

Auguste Hélie

Best known for a substantial French cookbook on meatless cooking, this little-known culinary writer offers a fascinating window into late 19th-century dining. His work brings together practical technique, seasonal ingredients, and the rich traditions of fasting-table cuisine.

1 Audiobook

Traité General de la Cuisine Maigre Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux

Traité General de la Cuisine Maigre Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux

by Auguste Hélie

About the author

Auguste Hélie was a French culinary writer active in the late 19th century. He is known for Traité général de la cuisine maigre, a detailed cookbook published in 1897 with a preface by Chatillon-Plessis.

The book focuses on cuisine maigre—meatless cooking associated with religious fast days and formal French cookery. It covers soups, entrées, vegetable dishes, sauces, sweet dishes, and hors d'oeuvre, showing that Hélie approached the subject as a serious and varied branch of the kitchen rather than a narrow dietary restriction.

Reliable biographical details about his life appear to be scarce in the sources I could confirm. Even so, the survival and republication of his work suggest a lasting interest in his practical, carefully organized approach to French vegetarian and fasting cuisine.