Après Moi, Le Dessert
Paperback, 65 pages
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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 & 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 & served in its juice/
4 Roasts --
1 hen garnished with chickens with eggs/
1 hen/
4 young rabbits/
A plate of young pheasants garnished with young quail/
4...More >
1st SERVICE - SOUPS & 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 & served in its juice/
4 Roasts --
1 hen garnished with chickens with eggs/
1 hen/
4 young rabbits/
A plate of young pheasants garnished with young quail/
4...More >
Product Details
| ISBN | 978-0-557-01981-6 |
|---|---|
| Publisher | Jim Chevallier |
| Copyright | ©2008 Jim Chevallier (notes and translation) (Standard Copyright License) |
| Language | English |
| Country | United States |
| Publication Date | October 16, 2008 |
| Lulu Sales Rank | 136392 |
| Page Count | 65 pages |
| Size | U.S. Trade |
| Binding | Perfect Bound |
| Interior Color | Black And White |
