This funny little book was the equivalent of Googling about food when I was training as a young chef. Le Repertoire, was a basic reference to the cuisine of the great French chef Escoffier.
Aimed at the professional chef, it’s quaint and dated but still a fascinating resource of cooking gone by. It really was the young chefs bible to French culinary terms, recipes, (though it gives only a very short explanation of the main ingredients and method.) and classic garnishes.
“All chefs will find “Le Repertoire” an invaluable help, for even the best informed could not possibly carry so many recipes of the past and present in his memory. With “Le Repertoire always at hand, however, the cook can instantly refer to just the recipe he needs.” Introduction to Le Repertoire de La Cuisine by Louis Saulnier, Leon Jaeggi and Sons Ltd. (Try AbeBooks.) There isn’t a date in my copy but it would have been from about the mid Eighties. (Facebook group.)