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Richard Olney
The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season
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Страница 1
The French Menu Cookbook
THE FOOD AND WINE OF FRANCE
- SEASON BY DELICIOUS SEASON -
IN BEAUTIFULLY COMPOSED MENUS
FOR AMERICAN DINING AND ENTERTAINING
BY AN AMERICAN LIVING IN PARIS AND PROVENCE
RICHARD OLNEY
The Original Edition with a
New Introduction by
PAUL BERTOLLI
Страница 3
CONTENTS
INTRODUCTIONTO THE NEW EDITION
US TO UK MEASUREMENTCONVERSION CHART
THE ORIGINAL EDITION
PREFACE
French Food and Menu Composition
MENU COMPOSITION
French Wine
RED WINE
WHITE WINE
ROSÉ WINE
GENERAL CONSIDERATIONS
TEMPERATURE AND SERVICE
Some French Wines
THE RHÔNE VALLEY
THE BURGUNDIES
BORDEAUX
THE LOIRE VALLEY
OTHER REGIONS
Kitchen Layout and Equipment
SMALL EQUIPMENT
Страница 25
Basic Preparations
VEAL STOCK
(Fonds de Veau, Fonds Blanc, Blond de Veau)
Veal Stock
BEEF STOCK
MIREPOIX
Mirepoix
DUXELLES
Duxelles
THE PREPARATION OF ARTICHOKE BOTTOMS
Artichoke Bottoms
MOUSSELINE FORCEMEAT
Mousseline Forcemeat
RICE
Rice Pilaf
CRÊPE BATTER
Crêpes
HERBS
Mixed Herbs
KITCHEN GARDENS
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