Apres Moi, Le Dessert
File Name:Apres Moi, Le Dessert
Posted By:Jim Chevallier
Published on 2008 by Chez Jim
ISBN-10:1434829855
Status : AVAILABLE Last checked: 14 Minutes ago!
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Book Summary
This collection presents 18th century recipes, most newly translated from French, related to those in a |model meal| from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast! 1st SERVICE - SOUPS AND ENTREES CENTERPIECE: Oille 6 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 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A small quarter of veal, larded and 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 pate or boar's head 6 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 2 HORS D'OEUVRES Fried animelles A dish of ramekins
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