The Modern Cook: A Practical Guide to the Culinary Art in All Its BranchesRoutledge, 21 jan 2014 - 580 pagina's Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen. |
Inhoudsopgave
Vegetables Garnishing | |
Broths and Consommes | |
Medicinal | |
Pueees of Vegetables for Soups | |
English Soups | |
Foreign National Soups | |
Entremets of Eggs Macaroni | |
Cold Raised Pies and Preserved Game | |
Volauvent and Tourte Cases | |
Small Pastry | |
Fritters | |
Timbales and Cakes of Macaroni Nouilles | |
Jellies | |
Mincemeats | |
Dressed Fish | |
RemovesBeef Veal Lamb Calvesheads Oxcheek Pork and Suckingpig | |
Calfsears feet liver and brains Lamb Lambshead ears and feet Pork | |
Index | |
Overige edities - Alles bekijken
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches Charles Elme Francatelli Gedeeltelijke weergave - 2014 |
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches Charles Elmé Francatelli Geen voorbeeld beschikbaar - 2005 |
Veelvoorkomende woorden en zinsdelen
Allemande sauce anchovies bain-marie baked baking-sheet basin Béchamel Béchamel sauce beef braize bread-crumbs broth brown sauce buttered paper cake carrots celery chickens chopped clarified butter cloves consommé crayfish cream croquettes crôustade cutlets dish drain entrée Entremêts Espagnole sauce faggot of parsley fat bacon fill the centre fillets fine-herbs fish flour force-meat foregoing four ounces fowl fresh butter fried garnish gratin half a pint hour inch jelly l'Anglaise larded lemon lemon-juice light colour little salt lobster mirepoix mixed moisten mould mushrooms mutton napkin nutmeg onions oven Parmesan cheese parsley partridges pepper and salt Périgueux pheasants prepared previously pudding purée quantity quenelles ragout remove rice Roast sautapan scollops season with pepper send to table serve shalots sieve simmer slices slow fire small quenelles small stewpan soup spoonful stewed stir stove-fire Suprême sauce sweetbreads tammy thyme trim truffles turnips veal Velouté sauce whole yolks of eggs