Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 4
CONTENTS
ОглавлениеIntroduction to the New Edition
US to UK Measurement Conversion Chart
The Original Edition
French Food and Menu Composition
French Wine
Kitchen Layout and Equipment
Shopping Sources
Basic Preparations
AUTUMN MENUS
Two Formal Autumn Dinners
Roast Leg of Venison with Poivrade Sauce
Baked Trout Stuffed with Sorrel
Sautéed Veal Kidneys with Mushrooms
Braised and Roast Partridge with Cabbage
Fresh Figs with Raspberry Cream
Lamb Stew with Artichoke Hearts
Pears in Red Wine
Boiled Pigs’ Tails and Ears with Vegetables
Grilled Lambs’ Hearts and Baby Zucchini
WINTER MENUS
Two Elegant Winter Suppers
Scrambled Eggs with Fresh Truffles
Pineapple and Frangipane Fritters
Fresh Egg Noodles with Truffles
An Elaborate Formal Dinner Party
Cream of Artichoke Soup with Hazelnuts
Grilled Fish with Sea Urchin Purée
Timbale of Sweetbreads and Macaroni
Rum Sherbet
Stuffed Calves’ Ears, Béarnaise Sauce
Saffron Rice with Tomatoes
Poached Eggs à la Bourguignonne
SPRING MENUS
Two Formal Spring Dinners
Turban of Sole Fillets with Salmon, Sorrel Sauce
Roast Saddle of Lamb with Herbs
Artichoke Bottoms with Mushroom Purée
Frozen Strawberry Mousse with Raspberry Purée
Crayfish Salad with Fresh Dill
Pot-au-Feu (also Salad, Cheese and Fruit)
Molded Chocolate Loaf with Whipped Cream
SUMMER MENUS
Artichoke Bottoms with Two Mousses
Sole Fillets with Fines Herbes
Peach Melba
Apricot Fritters
Braised Stuffed Artichoke Bottoms
Grilled Lambs’ Kidneys with Herb Butter
Peaches in Red Wine
Four Simple Summer Luncheons à la Provençale
Lambs’ Tripes à la Marseillaise
Warm Salad of Small Green Beans
Macaroni in Braising Liquid (also Cheese and Fruit)
Blanquette of Beef Tripe with Basil
List of Searchable Terms
About the Publisher
