Le Repertoire De La Cuisine

Product Information

Coquilles Saint-Jacques Gratin - (Scallops) Blanch, slice, braise in white wine and mushrooms cooking liquor, place in the shells and coat with gratin sauce, sprinkle with breadcrumbs and set in oven to gratin.

Le Répertoire de la Cuisine - Wikipedia

Américaine - Curly chicory, tomatoes and sliced artichoke bottoms, julienne of green pimentos and whites of hard-boiled eggs, cover with hard yolks, sieved, vinaigrette with mustard. It is all but impossible to talk about modern French cuisine without mentioningPaul Bocuse, who was named Chef of the Century in 2011 by the Culinary Institute of America. There are three Michelin stars and the Legion of Honor in his name. In his book, Paul Bocuse: The Complete Recipes, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients.François-Régis Gaudryis a well-known French food critic and host of the show On va déguster on the French public radio channel Inter France. He is also a food journalist at L’Express and the host of Très très bon on the French television channel Paris Première. La Mere Brazier: The Mother of Modern French Cooking Fruits Cardinal - Strawberries, Peaches, Pears – poached, dressed on vanilla ice, covered with raspberry purée. Sprinkle with sliced grilled almonds. Impérial - Tapioca cohered with yolk of eggs and cream, passed through a tammy, garnished with large sago.

Le Repertoire De La Cuisine by Saulnier - AbeBooks

The book is a slice of social history, published in the year that WW1 broke out. It shows the types of dishes which chefs were cooking for their customers in France and later in Britain. Some people might regard it as old-fashioned, but it was translated into Spanish, for the first time, in 2012. Homard Thermidor - (Lobster) Dress the collops in halved carapaces and coat with Bercy reduction and mustard cohered with Mornay sauce, glaze. Forestière - Fry in butter, coat with mushroom sauce and mushroom heads. Garnish with sautéed morels, dice of bacon and Parmentier potatoes. Alose Grille - (Shad) Season, marinade with oil, lemon juice, parsley, thyme, bay. Grill. Separately – melted butter. Salade de Pieds de Mouton - Sheep's feet, cooked and boned, cut into small fillets, seasoned with oil and vinegar.

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Savoyarde - Celery, leeks, onions and minced potatoes, tossed in minced lard moistened with water and milk. Slices of toast with cheese. Crème Frangipane - 1lb sugar. Work in gradually 8 eggs and 16 yolks. Add 10 oz flour, 5 pints milk. Boil a few minutes. Vanilla. Daumont - Large mushroom heads cooked in butter, garnished with crayfish tails cohered with Nantua sauce, fish quenelles, fried soft roes. Cotes Bergère - Egg and bread crumbs, cook in clarified butter, dress in a circle alternately with slices of grilled ham, garnish centre with straw potatoes, surround with cooked morels or Mousserons and glazed onions (small). Niçoise - French beans, tomato quarters, potatoes, decorate with fillets of anchovy. Olives and capers. Vinaigrette sauce.