Après Moi, Le Dessert: An Eighteenth Century Model Meal

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Original eighteenth century recipes (most newly translated from French) selected to match a "model meal" given in a classic period cookbook:---- FIRST SERVICE (Soups and entrees) - CENTERPIECE: Oille ~SIX ENTREES: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 - TWO HORS-D'OEUVRES: Quail in the frying pan~Chicken in cinders---- SECOND SERVICE (roasts) -CENTERPIECE: A small quarter of veal, larded and served in its juice~FOUR ROASTS:1 hen garnished with chickens with eggs~One hen~Four young rabbits~A plate of young pheasants garnished with young quail; FOUR HORS-D'OEUVRES: Two salads~Two sauces---- THIRD SERVICE (Entremets)-CENTERPIECE: Partridge pate or boar's head SIX MEDIUM DISHES: Omelet a 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 TWO HORS D'OEUVRES: Fried animelles~A... More > dish of ramekins< Less
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Product Details

May 11, 2010
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316.66 KB

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