The Modern Cook: A Practical Guide to the Culinary Art in All Its BranchesRoutledge, 21 gen 2014 - 580 pagine 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. |
Sommario
Common Stock and Stock Sauces | 1 |
Espagnole Velouté Béchamel and Allemande | 3 |
Special Sauces | 4 |
Cold Sauces | 22 |
Purees of Vegetables for garnishing | 25 |
Vegetable Garnishes | 30 |
Essences Gravies and Prepared Savoury Butters for finishing Sauces | 39 |
Ragouts and Garnishes in general | 43 |
Removes | 152 |
Entrees | 226 |
Second Course RoastsGame Poultry Wildfowl c | 348 |
Vegetables for Entremets | 351 |
Entremets of Eggs Macaroni c | 362 |
Cold Entrees for Ball Suppers c | 369 |
Cold Raised Pies and Preserved Game | 382 |
Different Kinds of Paste | 387 |
Broths and Consommes | 48 |
Medicinal Do | 52 |
Braizes Poeles Mirepoix Marinades and Roux | 54 |
Quenelle Forcemeats | 57 |
Clear Consomme Soups | 61 |
Purees of Vegetables for Soups | 69 |
Soups made with Rice or Pearlbarley | 78 |
Bisques of Crayfish and other Shellfish Soups | 80 |
Fish Soups and Watersouchets | 84 |
English Soups | 89 |
Foreign National Soups | 100 |
Italian Soups | 106 |
Panadas and Light Soups for Infants c | 108 |
Dressed Fish | 110 |
Altre edizioni - Visualizza tutto
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches Charles Elme Francatelli Anteprima limitata - 2014 |
The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches Charles Elmé Francatelli Anteprima non disponibile - 2005 |
Parole e frasi comuni
Allemande sauce anchovies bain-marie baked baking-sheet basin Béchamel Béchamel sauce beef boil gently braize bread-crumbs broth brown sauce buttered paper cake carrots celery chickens chopped clarified butter cloves consommé cover crayfish cream croquettes croutons cutlets dish drain entrée Entremêts Espagnole sauce faggot of parsley fat bacon fill the centre fillets fish flour force-meat foregoing four ounces fowl fresh butter fried 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 pheasants prepared previously pudding purée quantity quenelles ragout remove 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