官方藏书 / Cooking_and_Drinking / A guide to modern cookery

A guide to modern cookery

A. Escoffier · Cooking_and_Drinking · 83 章

目录

A GUIDE TO MODERN COOKERY CONTENTS GLOSSARY 18—Fish Glaze 30—Hollandaise Sauce 120—Reform Sauce 157—Printanier Butter 162—Fish Aspic with Red Wine 172—Brine 205—Forcemeat Balls or Quenelles 218—Profiterolles for Soups 235—Provençale (preparation for stuffing cutlets à la Provençale)257—Grills 279—Garnishes PART II: Recipes and Modes of Procedure 394—Marinaded Trout 486—Fried Poached Eggs 538—Cold Eggs, Rubens 598—La Petite Marmite 668—Coulis de Lapereau au Currie 742—Soupe Aux Cerises 752—Soupe aux Rognons 814—Préparation de la Mousse de Tomates 864—Sole Nantua Soles and Fillets of Sole (Cold)961—Homard à la Russe 979—Shrimps and Prawns (Crevettes Grises et Crevettes Roses)Various Preparations of Fish 1042—Waterzoi 1108—Tournedos à la Ménagère Various Preparations of Beef 1180—Tripes à la Mode de Caen 1241—Pâté Chaud de Ris de Veau 1297—Amourettes à la Tosca Various Preparations of Mutton Fresh-pork Cutlets 1414—Saucisses de Francfort et de Strasbourg 1442—Mousselines Froides de Jambon 1511—Poularde Reine Margot 1580—Filets 1651—Poussins à la Viennoise 1708—Galantine de Volaille 1762—Caneton Farci à la Rouennaise 1764—Soufflé de Caneton Rouennais Cold Preparations of Hare 1881—Timbale de Bécasse Nesselrode 1900—Timbale de Cailles Alexandra 1941—Chevaliers Divers (Various Sandpipers)2027—Salade Waldorf Red Cabbages (Choux Rouges)Onions (Oignons)Rice (Riz)2297—The Preparation of Ravioli 2337—Bookmaker Sandwiches The Preparation and Cooking of Various Pastry Crusts used in Cookery Various Fritters 2461—Croûte Victoria Timbales Various Hot Entremets 2643—Crème à l’Opéra 2665—Pudding Or “Crème Reine des Fées”2743—Tivoli aux Fraises Various Iced Biscuits 2933—Spooms 2951—Claret Cup 2973—Tomato Jelly (2nd Method)Christmas Menu A.B.C.E.F.H.L.M.O.P.Q.R.S.U.Z.THE FULL PROJECT GUTENBERG™ LICENSE