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 Hors-d'oeuvres --
2 salads/
2 sauces/
3rd SERVICE - ENTREMETS
Centerpiece -- Partridge paté or boar's head/
6 Medium Dishes --
Omelet à la Noailles/
Fried cream, garnished with peach beignets/
A stew of green truffles/
A dish of artichokes/
A dish of peas/
A dish of crayfish/
2 Hors-d'oeuvres --
Fried animelles/
A dish of ramekins
Details
- Publication Date
- Oct 17, 2008
- Language
- English
- ISBN
- 9780557019816
- Category
- Cookbooks
- Copyright
- All Rights Reserved - Standard Copyright License
- Contributors
- By (author): Jim Chevallier
Specifications
- Pages
- 65
- Binding
- Perfect Bound
- Interior Color
- Black & White
- Dimensions
- US Trade (6 x 9 in / 152 x 229 mm)