"French Dishes for American Tables" by active 1886-1899 Pierre Caron (translated by Mrs. Frederic Sherman). Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Оглавление
active 1886-1899 Pierre Caron. French Dishes for American Tables
French Dishes for American Tables
Table of Contents
CHAPTER I. SOUPS
PURÉES
CHAPTER II. SAUCES
CHAPTER III. FISH
CHAPTER IV. ENTRÉES
BEEF
VEAL
MUTTON
PORK
POULTRY AND GAME, WITH ROASTS OF SAME
CHAPTER V. VEGETABLES
CHAPTER VI. EGGS, MACARONI, SALADS, ETC
EGGS
MACARONI
SALADS
CHEESE
CHAPTER VII. DESSERTS AND CAKES
APPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC
INDEX
Отрывок из книги
active 1886-1899 Pierre Caron
Published by Good Press, 2019
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55. Bouillabaisse à la Marseillaise. Put into a saucepan an onion chopped very fine, with a tablespoonful of oil. When beginning to color slightly, cut in slices half a pound of pike, the same of perch, flounder, eel, and lobster, which wash and clean well. Place them in a saucepan with parsley, two chopped cloves of garlic, some pepper and salt, a little nutmeg, and a pinch of saffron, which mix in two tablespoonfuls of water, and strain into your saucepan. Moisten with three pints of fish-broth (see Art. 4), two tablespoonfuls of oil, and a wineglass of sherry. Boil on a quick fire for twenty minutes. Take some rather thick pieces of bread, over which pour the liquid in which your fish was boiled, and serve the fish on a separate dish.
