| Après Moi, Le Dessert: A French Eighteenth Century Model Meal Contributor(s): Chevallier, Jim (Author) |
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ISBN: 1434829855 ISBN-13: 9781434829856 Publisher: Createspace Independent Publishing Platform OUR PRICE: $8.54 Product Type: Paperback - Other Formats Published: January 2008 |
| Additional Information |
| BISAC Categories: - Cooking |
| Physical Information: 0.16" H x 5.98" W x 9.02" (0.24 lbs) 66 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 ENTR ES CENTERPIECE: Oille 6 ENTR ES 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 pat or boar's head 6 MEDIUM DISHES Omelet 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 |