Après Moi, Le Dessert: A French Eighteenth Century Model Meal

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  • 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook: 1st SERVICE - SOUPS AND ENTRÉES CENTERPIECE: OILLE 6 ENTRÉES 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 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A SMALL QUARTER OF VEAL, LARDED AND SERVED IN ITS JUICE 4ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D'OEUVRES 2 salads 2 sauces 3rd SERVICE - ENTREMETS CENTERPIECE: PARTRIDGE PATÉ OR BOAR'S HEAD 6 MEDIUM DISHES Omelet à 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 2 HORS D'OEUVRES Fried animelles A dish of ramekins
  • Author:
    Jim Chevallier
    Binding:
    Paperback
    Dewey Decimal Number:
    641
    EAN:
    9781434829856
    ISBN:
    1434829855
    Label:
    CreateSpace
    Languages:
    English
    List Price:
    $8.99
    Manufacturer:
    CreateSpace
    Number Of Pages:
    64
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2008-01-10
    Publisher:
    CreateSpace
    Studio:
    CreateSpace
    Title:
    Après Moi, Le Dessert: A French Eighteenth Century Model Meal

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