The French cook

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John Ebers, 1829 - 555 pagini
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This early 19th-century guide to French cooking for "use of English families" teaches all of the knowledge required?to give "fashionable suppers."?It very naturally?features recipes for chocolate, including chocolate souffle and chocolate cheese.

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Cuprins

I
xxix
II
xlix
III
liii
IV
lxiii
V
lxix
VI
lxxi
VII
1
VIII
45
XXI
192
XXII
212
XXIII
228
XXIV
233
XXVII
254
XXX
286
XXXII
291
XXXIII
298

IX
64
X
71
XI
83
XII
103
XIII
129
XV
132
XVI
133
XVII
153
XIX
177
XX
179

Termeni și expresii frecvente

Pasaje populare

Pagina xxix - At supper this night he talked of good eating with uncommon satisfaction. ' Some people (said he,) have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very t carefully ; for I look upon it, that he who does not mind his belly will hardly mind anything else.
Pagina 238 - I recommend in this work that eels should be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend to what is essential to both.
Pagina v - Johnson, who boasted of the niceness of his palate, owned that "he always found a good dinner," he said "I could write a better book of cookery than has ever yet been written ; it should be a book upon philosophical principles. Pharmacy is now made much more simple. Cookery may be made so too. A prescription which is now compounded of five ingredients, had formerly fifty in it. So in cookery, if the nature of the ingredients be well known, much fewer will do.
Pagina 437 - O Choisy, seat of soft delight, The secret charm of thy voluptuous night. Vain is the blaze of wealth, the pomp of power ! Lo ! here, attendant on the shadowy hour, Thy closet-supper, served by hands unseen, Sheds, like an evening star, its ray serene To hail our coming.
Pagina 430 - The lovers of good cheer do not like objects which present a handled appearance. Affix a label to each plate, indicating its contents, and you will find that this arrangement will give the guests an opportunity of taking refreshments without being obliged to seat themselves at a table from whence the ladies cannot rise without disordering their dresses, which, to them, is a matter of far greater moment than the best supper in the world ! " For a simple soiree I recommend some sandwiches of fowl,...
Pagina 57 - ... into the fleshy part of the meat. If no blood appears, it is time to moisten it again with the liquor in which the bones, &c. have been boiling. Put in a large bunch of all such sweet herbs as are used in the cooking of a turtle, — sweet basil, sweet marjoram, lemon thyme, winter savory, 2 or 3 bay-leaves, common thyme, a handful of parsley and green onions, and a large onion stuck with 6 cloves. Let the whole be thoroughly done. With respect to the members, probe them, to see whether they...
Pagina 437 - And thus tho most luxurious court in Europe, after all its boasted refinements, was glad to return at last, by this singular contrivance, to the quiet and privacy of humble life.
Pagina 238 - Take one or two live eels, throw them into the fire ; as they are twisting about on all sides, lay hold of them with a towel in your hand, and skin them from head to tail. This method is decidedly the best, as it is the means of drawing out all the oil, which is unpalatable. Note. — Several gentlemen have accused me of cruelty (astonishing!) for recommending in my work that eels should be burned alive.
Pagina 59 - ... preferable, the flavour being more uniform. Be particular, when you dress a very large turtle, to preserve the green fat (be cautious not to study a very brown colour, — the natural green of the fish is preferred by every epicure and true connoisseur) in a separate stewpan, and likewise when the turtle is entirely done, to have as many tureens as you mean to serve each time. You cannot put the whole in a large vessel, for many reasons: first, it will be long in cooling; secondly, when you take...
Pagina lxiii - Music, dancing, fencing, painting, and mechanics in general, possess professors under twenty years of age, whereas in the first line of cooking, pre-eminence never occurs under thirty. We see daily at concerts and academies, young men and women who display the greatest abilities ; but in our line nothing but the most consummate experience can elevate a man to the rank of chief professor. What science demands more study than cookery?

Informații bibliografice