Le Repertoire de La Cuisine

Joined May 21, 2013
I recently purchased Le Repertoire de La Cuisine, and if you are interested in French Classic cooking this is a fantastic book.


It’s not for a novice, recipes for just about every classic dish ever invented are listed but they are condensed down to just a few lines. This book is more of a reference for what makes up certain dishes or sauces rather than the complete recipe.

I would highly recommend it!

Joined Nov 17, 2015
Wow! That looks really nice!  Would you mind taking a picture of one of the pages so I can see an example of how its written?

Currently reading Ad Hoc at Home, by Thomas Keller.

I'd love to learn about french cuisine though.
Joined Aug 21, 2004
My copy of the book is locked away in a storage unit but I did find a condensed example of what the book is like, the link shows a bit more to give you an idea of it's format http://thehundredbooks.com/le_repertoire_de_la_cuisine.htm

Aïoli - Garlic cloves pounded with boiled potato, egg yolk, salt, pepper, lemon juice and oil.
Béarnaise - Reduction of chopped shallots, mignonnette pepper, tarragon, salt and vinegar. Add yolks of eggs and finish as Hollandaise sauce, add crayfish, butter and cream. Garnished with crayfish tails.
Béchamel - White roux moistened with milk, salt, onion stuck with cloves, cook for 20 minutes.
Cardinal - Béchamel sauce with fish stock, truffle essence and lobster butter, cayenne pepper.
Hollandaise - Reduction of vinegar with mignonnette pepper. Add yolk of eggs and whisk in gradually some melted butter and a little water or cream, strain and finish with lemon juice, (Must not boil)
Mayonnaise - Put some yolk of eggs in a basin. Season with salt, pepper, cayenne, pour some vinegar on the yolks while whisking briskly, add oil gradually, finish the sauce with lemon juice and a little boiling water to prevent turning.
Mornay - Béchamel sauce mixed with butter, grated gruyère and parmesan.
Oignons - (Onion Sauce) Minced onions cooked in milk, seasoned with salt, pepper and nutmeg.
Persil - (Parsley) Butter sauce with blanched, chopped parsley.
Velouté - White roux. Moisten with white stock.
Joined Feb 17, 2010
I had a copy that a UK chef that I was working for while in school gave me, it was old when I received it. Wish it was still around, it was a great reference tool back in the early days.
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