Wild Food From Land and Sea by White, Marco Pierre -- Read -- Imperial Library of Trantor

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Index

Cover Contents About the Book About the Author Title Page Dedication Introduction Starter Dishes

Vichyssoise of Oyster, Caviar Chantilly Soup of Red Mullet with Saffron Pistou de Saint-Jacques Cappuccino of Mushrooms with Crayfish Tails and Chervil Watercress Soup with Poached Egg Oysters with Scrambled Egg and Caviar Salad of Lobster with New Potatoes and Truffle Tian of Crab and Tomato Roast Sea Scallops, Sauce Vierge Sea Scallops with Lemon and Cinnamon Risotto of Ink with Roast Calamares Ravioli of Langoustine, Sauce Albufera Tagliatelle Aux Écrevisses Du Windrush Terrine of Foie Gras Terrine of Pork Knuckle and Fole Gras, Sauce Gribiche Terrine of Vegetables and langoustines with Caviar

Fish Dishes

Turbot Poché, Mussel and Clam Provençale, Grilled New Potatoes, Sauce Bouillabaisse Tranche of Turbot Mouginoise, Roast Salsify, Jus Sauternes Escalope of Turbot with Girolles, Confit of Garlic Feuillantine de Saint-Jacques, Copeaux de Fenouil et Infusion de Citronelle Panaché of John Dory and Grilled Sea Scallop, étuvée of Leeks, Sauce Lie de Vin Grilled Lobster with Garlic Butter, Sauce Choron Fillet of Red Mullet with Ratatouille, Sauce Tapenade Red Mullet with Langoustines, Salad of Herbs and Truffle Vinaigrette Sea Bass and Blini Roast Sea Bass with Tapenade, Confit of Fennel and Herbs, Sauce Vierge Confit of Salmon with Tian of Aubergine, Beurre de Tomate Escalope de Saumon à L’estragon Tranche of Cod Viennoise, Sabayon of Grain Mustard Smoked Haddock with Poached Egg and New Potatoes

Meat Dishes

Daube de Boeuf Bourguignonne Braised Oxtail in Crépinette, Fumet of Red Wine Blanquette de Veau à L’ancienne Braised Beef Brisket in a Barley Broth Pot Roast of Pig’s Head with Honey and Cloves Roast Calf’s Sweetbread with Broad Beans and Fresh Morels, Velouté Sauce Tranche of Calf’s Liver, Sauce Bercy Fillet of Lamb With Herbs, Roasted Shallots and Tarragon Juice Rump of Lamb, Provençale Vegetables, Jus Niçois Roast Herbed Chicken with Girolles Guinea Fowl En Cocotte with Fresh Garden Peas and Morels, Sauce Albufera Challans Duck Marco Polo, Green Peppercorns and Caramelised Apples Bresse Pigeon, Braised Cabbage, Mushroom Ravioli and Thyme Juice Roast Saddle of Rabbit with langoustines Roast Saddle of Rabbit, étuvée of Asparagus and Leeks, Jus of Rosemary Stracci Pasta with Rabbit Lapin Aux Saint-Jacques

Puddings

Champagne Jelly Crème Brûlée Crème Brûlée, Pommes Sec, Jus de Granny Smith Crème Vanille and Poached Fruits Crème Caramel Au Raisin Sec Nougat Glacé, Sauce of Raspberries Soufflé Rothschild Prune and Armagnac Soufflé Galette of Peach Filled with Almond Ice Cream on Strawberry Sauce Caramelised Apple Tart with Vanilla Ice Cream, Caramel Sauce Tarte Tatin of Pears Millefeuilles of Red Fruits, Sabayon of Kirsch Feuillantine of Raspberries Tarte à L’orange Tarte Au Citron Prune and Armagnac Tarts Tarte Aux Poires Quatres épices Sablé of Pears with Red Fruit Pavé de Chocolat Cadeau de Chocolat

Basic Recipes

Basic 1: Chicken Stock Basic 2: Double Chicken Stock Basic 3: Veal Stock Basic 4: Lamb Stock/Sauce Basic 5: Pigeon Stock/Sauce Basic 6: Madeira Jelly Basic 7: Fish Stock Basic 8: Scallop Stock Basic 9: Jus de Nage Basic 10: Court Bouillon Basic 11: Sauce Bercy Basic 12: Jus of Herbs Basic 13: Sauce Albufera Basic 14: Velouté for Fish Basic 15: Sabayon of Grain Mustard Basic 16: Tapenade Sauce Basic 17: Sauternes Sauce Basic 18: Sauce Lie de Vin Basic 19: Bouillabaisse Sauce Basic 20: Hollandaise Sauce Basic 21: Sauce Choron Basic 22: Mustard Beurre Blanc Basic 23: Mayonnaise Basic 24: Rouille 1 Basic 25: Rouille 2 Basic 26: Sauce Vierge Basic 27: Sauce Antiboise Basic 28: Sauce Gribiche Basic 29: Vinaigrette 1 Basic 30: Vinaigrette 2 Basic 31: Water Vinaigrette Basic 32: Truffle Vinaigrette Basic 33: Tomato Coulis Basic 34: Tomato Fondue Basic 35: Pistou Basic 36: Creamed Parsley Basic 37: Tapenade Basic 38: Risotto Base Basic 39: Risotto of Herbs Basic 40: Risotto of Ink Basic 41: Saffron Risotto Basic 42: Roast Shallots Basic 43: Confit of Garlic Basic 44: Pomme Fondant Basic 45: Pomme Purée Basic 46: Pomme Boulangère Basic 47: Buttered Cabbage Basic 48: Braised Cabbage Basic 49: Tian of Aubergine Basic 50: Vichy Carrots Basic 51: Parsnip Purée Basic 52: Étuvée of Endive Basic 53: Confit of Fennel Basic 54: Roast Salsify Basic 55: Ratatouille Basic 56: Beignets of Sage Basic 57: Mushroom Ravioli Basic 58: Garniture Bourgogne Basic 59: ‘Sun-Dried’ Tomatoes Basic 60: Foie Gras Butter Basic 61: Garlic Butter Basic 62: Soft Herb Crust Basic 63: Mouginoise Basic 64: Mushroom Duxelles Basic 65: Fresh Pasta Basic 66: Puff Pastry Basic 67: Poaching Syrup Basic 68: Raspberry Coulis Basic 69: Crème Anglaise Basic 70: Caramel Sauce Basic 71: Sweet Sabayon Basic 72: Crème Pâtissière Basic 73: Vanilla Ice Cream Basic 74: Apricot Purée Basic 75: Poached Apricots Basic 76: Marinated Prunes Basic 77: Prune and Armagnac Soufflé Base Basic 78: Sweet Pastry

Index Acknowledgements Copyright

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