Artistic cookery: a practical system suited for the use of the nobility and gentry and for public entertainments
Longmans, Green, 1870 - Cooking, French - 244 pages
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ALBUM OF CLASSIC aspic aspic-jelly bain-marie baked baking-sheet base boiled border bottom Buisson butter cakes carved carved-board centimetres centre chaufroix chicken chopped CLASSIC COOKERY Cold pieces color composed cooked corbeille cornet court-bouillon crayfish croquembouche Croquettes croustade croutons decorated dinner dish drained drawing eggs elegant entree entremets epicures Espagnole sauce executed filled fillets fish fixed flat flesh force-meat fried friese fruits galantine garnished gelee glazed gradins gum-paste hatelet-skewers hatelets hollow icing-sugar imitated isinglass jelly knife layer mandrin masked with gum-paste Mayonnaise meringue mixed modelled mould mushrooms nougat ornamented oval oven pain pain-vert Petits pheasant placed poached Potage Poulardes pounded prepared pyramid quenelles removed represented roasted round salmon salpicon salt sauce sauce-boat served shape side slices spun-sugar stand stearine sterlet string sugar sultana SUMMARY OF PLATE surrounded thick timbale trimmed truffles Urbain Dubois veau vegetables veloute volaille white fat wood wooden