Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Help
Login/SignUp
Index
INTRODUCTION TO THE NEW EDITION
THE ORIGINAL EDITION
CONTENTS
PREFACE
French Food and Menu Composition
MENU COMPOSITION
French Wine
RED WINE
WHITE WINE
ROSE WINE
GENERAL CONSIDERATIONS
TEMPERATURE AND SERVICE
Some French Wines
THE RHÔNE VALLEY
THE BURGUNDIES
BORDEAUX
THE LOIRE VALLEY
OTHER REGIONS
Kitchen Layout and Equipment
SMALL EQUIPMENT
Shopping Sources
Basic Preparations
VEAL STOCK
Veal Stock
BEEF STOCK
MIREPOIX
Mirepoix
DUXELLES
Duxelles
THE PREPARATION OF ARTICHOKE BOTTOMS
Artichoke Bottoms
MOUSSELINE FORCEMEAT
Mousseline Forcemeat
RICE
Rice Pilaf
CREPE BATTER
Crêpes
HERBS
Mixed Herbs
KITCHEN GARDENS
SALADS
Aromatic Vinegar
AROMATIC PEPPER MIXTURE
SKIMMING
USING A DRUM SIEVE
SLICING AND CHOPPING
TO PEEL AND SEED TOMATOES
TO PEEL GARLIC
BREAD
White Bread
ALMOND COOKIES
Almond Cookies
Autumn Menus
Two Formal Autumn Dinners
THE CRAYFISH MOUSSE
Crayfish Mousse
THE CHICKEN RAVIOLI
Ravioli of Chicken Breasts
THE LEG OF VENISON
Roast Leg of Venison with Poivrade Sauce
THE POIVRADE SAUCE
Poivrade Sauce
Sweet Potato Purée
THE COFFEE CUSTARD
Molded Coffee Custard
Two Formal Autumn Dinners
THE SORREL SOUP
Sorrel Soup
THE FRITTO MISTO
Fritto Misto (Mixed Fritters)
THE PHEASANT SALMIS
Pheasant Salmis
Sautéed Cèpes (wild mushrooms) à la Bordelaise
THE ORANGE JELLY
Orange Jelly
Two Informal Autumn Dinners
THE BAKED TROUT STUFFED WITH SORREL
Baked Trout Stuffed with Sorrel
THE SAUTEED VEAL KIDNEYS WITH MUSHROOMS
Sautéed Veal Kidneys with Mushrooms
Lamb’s Lettuce and Beet Salad
THE CHARLOTTE WITH CREPES
Charlotte with Crêpes, Sabayon Sauce
THE SABAYON SAUCE
Sabayon Sauce
Two Informal Autumn Dinners
THE PIKE QUENELLES A LA LYONNAISE
Pike Dumplings à la Lyonnaise
THE VEAL CUTLETS A LA TAPENADE
Veal Cutlets à la Tapenade
Tapenade
Stewed Tomatoes
Artichoke Purée
Apple Mousse with Peaches
A Festive Autumn Meal for Two
THE CUCUMBER SALAD IN CREAM SAUCE
Cucumber Salad, Cream Sauce
THE BAKED LOBSTER GARIN
Baked Lobster Garin
BRAISED AND ROAST PARTRIDGE WITH CABBAGE
Braised and Roast Partridge with Cabbage
Fresh Figs with Raspberry Cream
Four Simple Autumn Menus
Grilled Pepper Salad
THE LAMB STEW WITH ARTICHOKE HEARTS
Lamb Stew with Artichoke Hearts
Pears in Red Wine
Four Simple Autumn Menus
THE COMPOSED SALAD
Composed Salad
BOILED PIGS’ TAILS AND EARS WITH VEGETABLES
Boiled Pigs’ Tails and Ears with Vegetables
THE PERIGORD PUDDING
Périgord Pudding
Four Simple Autumn Menus
THE FENNEL A LA GRECQUE
Fennel à la Grecque
THE MOUSSAKA
French Moussaka, Watercress
Orange Cream
Four Simple Autumn Menus
THE GARLIC SOUP
Garlic Soup
THE GRILLED LAMBS’ HEARTS AND BABY ZUCCHINI
Grilled Lambs’ Hearts and Baby Zucchini
THE FRENCH PANCAKE JELLY ROLLS
French Pancake Jelly Rolls
Winter Menus
A Note on Truffles
Two Elegant Winter Suppers
THE CAVIAR
THE SCRAMBLED EGGS WITH FRESH TRUFFLES
Scrambled Eggs with Fresh Truffles
THE LOBSTERS A LA NAGE
Lobsters à la Nage
Pineapple and Frangipane Fritters
Two Elegant Winter Suppers
THE FOIE GRAS
Fresh Egg Noodles with Truffles
Striped Bavarian Cream
An Elaborate Formal Dinner Party
Cream of Artichoke Soup with Hazelnuts
THE GRILLED FISH WITH SEA URCHIN PUREE
Grilled Fish with Sea Urchin Purée
TIMBALE OF SWEETBREADS AND MACARONI
Veal Sweetbreads and Macaroni Timbale
Rum Sherbet
THE ROAST GUINEA FOWL WITH BACON
Roast Guinea Fowl with Bacon
Chestnut Purée with Celery
THE BLANC-MANGER
Blanc-manger
Two Informal Winter Dinners
THE STUFFED CREPES
Gratin of Stuffed Crêpes
THE STUFFED CALVES’ EARS
Stuffed Calves’ Ears, Béarnaise Sauce
THE BEARNAISE SAUCE
Béarnaise Sauce
THE MOLDED TAPIOCA PUDDING
Molded Tapioca Pudding, Apricot Sauce
Two Informal Winter Dinners
THE TERRINE OF SOLE FILLETS
Terrine of Sole Fillets
THE BEEF STEW A LA BOURGUIGNONNE
Beef Stew à la Bourguignonne
FLOATING ISLAND (OEUFS A LA NEIGE)
Floating Island
Three Simple Winter Menus
THE CELERIAC IN MUSTARD SAUCE
Celeriac in Mustard Sauce
THE CASSOULET
Cassoulet
Three Simple Winter Menus
THE SOUFFLES A LA SUISSESSE
Soufflés à la Suissesse
THE SKEWERED LAMBS’ KIDNEYS
Skewered Lambs’ Kidneys
Saffron Rice with Tomatoes
CREPES A LA NORMANDE
Crêpes à la Normande
Three Simple Winter Menus
THE POACHED EGGS A LA BOURGUIGNONNE
Poached Eggs à la Bourguignonne
THE BEEF TRIPE A LA LYONNAISE
Beef Tripe à la Lyonnaise
THE COMPOSED SALAD
Composed Salad
Pineapple Ice
Spring Menus
Two Formal Spring Dinners
THE SHELLFISH PLATTER
THE TURBAN OF SOLE FILLETS WITH SALMON, SORREL SAUCE
Turban of Sole Fillets with Salmon, Sorrel Sauce
THE ROAST SADDLE OF LAMB WITH HERBS
Roast Saddle of Lamb with Herbs
THE GREEN BEAN PUREE
Green Bean Purée
THE ARTICHOKE BOTTOMS WITH MUSHROOM PUREE
Artichoke Bottoms with Mushroom Purée
THE FROZEN STRAWBERRY MOUSSE WITH RASPBERRY PUREE
Frozen Strawberry Mousse with Raspberry Purée
Two Formal Spring Dinners
THE CRAYFISH SALAD WITH FRESH DILL
Crayfish Salad with Fresh Dill
THE SPRING STEW
Spring Stew
THE MOUSSELINE CHICKEN
Poached Chicken Mousseline
THE CRUSTS WITH FRESH MORELS
Crusts with Fresh Morels
THE PINEAPPLE SURPRISE
Pineapple Surprise
Two Informal Spring Dinners
THE CRUDITES
THE SHRIMP QUICHE
Shrimp Quiche
THE COQ AU VIN
Chicken in Red Wine
THE FLAMRI WITH RASPBERRY SAUCE
Flamri with Raspberry Sauce
Two Informal Spring Dinners
THE MARINATED SARDINE FILLETS
Marinated Raw Sardine Fillets
Grilled Steak, Marchand de Vin
THE POTATO GRATIN
Gratin of Potatoes
Apple Tart
Four Simple Spring Menus
THE POT-AU-FEU
Boiled Beef with Vegetables
Four Simple Spring Menus
THE GARDEN PEAS A LA FRANCAISE
Garden Peas à la Française
Blanquette of Veal
Molded Chocolate Loaf with Whipped Cream
Four Simple Spring Menus
THE TERRINE OF POULTRY LIVERS
Terrine of Poultry Livers
Deep-fried Beef Tripe, Rémoulade Sauce
Rémoulade Sauce
THE DANDELION AND SALT PORK (OR BACON) SALAD
Dandelion and Salt Pork (or Bacon) Salad
THE STRAWBERRIES IN BEAUJOLAIS
Strawberries in Beaujolais
Four Simple Spring Menus
THE WARM ASPARAGUS VINAIGRETTE
Warm Asparagus Vinaigrette
THE CALVES’ BRAINS IN RED WINE
Calves’ Brains in Red Wine
THE CAULIFLOWER LOAF
Cauliflower Loaf
THE MOLDED APPLE PUDDING
Molded Apple Pudding
Summer Menus
Two Elegant Summer Dinners
Artichoke Bottoms with Two Mousses
Sole Fillets with Fines Herbes
Stewed Cucumbers
Spitted Roast Leg of Lamb
Buttered Green Beans
Peach Melba
Two Elegant Summer Dinners
Cold Calves’ Brains in Cream Sauce
THE SQUID A L’AMERICAINE
Squid à l’Américaine
Jellied Poached Chicken
Apricot Fritters
A Semi-formal Summer Dinner
Braised Stuffed Artichoke Bottoms
Grilled Lambs’ Kidneys with Herb Butter
THE POTATO STRAW CAKE
Potato Straw Cake
Peaches in Red Wine
Four Simple Summer Luncheons à la Provençale
Four Simple Summer Luncheons à la Provençale
THE PROVENÇAL FISH STEW
Provençal Fish Stew
THE CERVELLE DE CANUT
Four Simple Summer Luncheons à la Provençale
FRESH SARDINES IN VINE LEAVES
Fresh Sardines in Vine Leaves
LAMBS’ TRIPES A LA MARSEILLAISE
Lambs’ Tripes à la Marseillaise
Strawberries in Orange Juice
Four Simple Summer Luncheons à la Provençale
Warm Salad of Small Green Beans
THE DAUBE
Provençal Braised Beef
Macaroni in Braising Liquid
Four Simple Summer Luncheons à la Provençale
THE COLD RATATOUILLE
Cold Ratatouille (Mixed Vegetable Stew)
THE BLANQUETTE OF BEEF TRIPE
Blanquette of Beef Tripe with Basil
Steamed Potatoes
Cherries and Fresh Almonds
About the Author
← Prev
Back
Next →
← Prev
Back
Next →