Apres Moi Le Dessert
A French Eighteenth Century Model MealeBook - 2012
"Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services:FIRST SERVICE (Soups and entrees)- CENTERPIECE: Oille- SIX ENTREES:Terrine of partridge with cabbage~Terrine of filet of duck with green sauce~Pigeon tart~Chickens in galantine~Filet of beef with cucumbers~A grenade with blood- TWO HORS-D'OEUVRES: Quail in the frying pan~Chicken in cinders SECOND SERVICE (roasts)- CENTERPIECE: A small quarter of veal, larded and served in its juice- FOUR ROASTS:1 hen garnished with chickens with eggs~One hen~Four young rabbits~A plate of young pheasants garnished with young quail- FOUR HORS-D'OEUVRES: Two salads~Two sauces THIRD SERVICE (Entremets)- CENTERPIECE: Partridge pate or boar's head- SIX MEDIUM DISHES: Omelet a la Noailles~Fried cream, garnished with peach beignets~A stew of green truffles~A dish of artichokes~A dish of peas~A dish of crayfish- TWO HORS D'OEUVRES: Fried animelles~A dish of ramekins."-- Provided by publisher.
Publisher: [Place of publication not identified] : Jim Chevallier, 2012.
Branch Call Number: EBOOK
Characteristics: 1 online resource data file