The French cookJohn Ebers, 1829 - 555 pagini 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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Pagina xi
... Quenelles of Partridges 145 Quenelles of Veal • 64 154 Quenelles of Whitings 147 Quenelles of Fowl 65 156 Farce de Godiveau , for the Pâtés à la Mazarine , & c . ( Godiveau forcemeat for Mazarin Pastes ) 6889 66 67 70 157 Green Marble ...
... Quenelles of Partridges 145 Quenelles of Veal • 64 154 Quenelles of Whitings 147 Quenelles of Fowl 65 156 Farce de Godiveau , for the Pâtés à la Mazarine , & c . ( Godiveau forcemeat for Mazarin Pastes ) 6889 66 67 70 157 Green Marble ...
Pagina xvi
... Quenelles of Chicken with 173 174 • . 391 165 165 390 Soufflé of Chickens à la Crême Gratin of Fillets of Chickens with Velouté 174 • 174 . 392 Galantine of Fat Chickens 175 393 Boudins of Chickens à la clarified Consommé 167 375 ...
... Quenelles of Chicken with 173 174 • . 391 165 165 390 Soufflé of Chickens à la Crême Gratin of Fillets of Chickens with Velouté 174 • 174 . 392 Galantine of Fat Chickens 175 393 Boudins of Chickens à la clarified Consommé 167 375 ...
Pagina xvii
... Quenelles of young Par- tridges with Fumet 192 185 421 Boudins ( Puddings ) of young Partridges 192 422 187 192 412 Cutlets of young Partridges in Epigram , with Truffles 188 Quenelles of Partridges à la Sefton 423 Dishes of red ...
... Quenelles of young Par- tridges with Fumet 192 185 421 Boudins ( Puddings ) of young Partridges 192 422 187 192 412 Cutlets of young Partridges in Epigram , with Truffles 188 Quenelles of Partridges à la Sefton 423 Dishes of red ...
Pagina xviii
... Quenelles of Rabbits 482 Gratin of Rabbits non • 224 224 • 225 Rissoles of Rabbits Boudins of Rabbits à la Lu- cullus ( Lucullus's Rabbit Puddings ) · Fillets of Rabbits à la Maré- chale • 225 226 Fillets of Rabbits à la Pom- padour ...
... Quenelles of Rabbits 482 Gratin of Rabbits non • 224 224 • 225 Rissoles of Rabbits Boudins of Rabbits à la Lu- cullus ( Lucullus's Rabbit Puddings ) · Fillets of Rabbits à la Maré- chale • 225 226 Fillets of Rabbits à la Pom- padour ...
Pagina xx
... Quenelles of Whitings 262 583 Boudins , Puddings of Whit- ings , à la Ude ( Ude's way ) 273 Fillets of Whitings broiled à la Maître d'Hôtel ( in the Steward's way ) 263 585 Paupiettes of Fillets of Whit- ings 266 591 268 595 Soles à la ...
... Quenelles of Whitings 262 583 Boudins , Puddings of Whit- ings , à la Ude ( Ude's way ) 273 Fillets of Whitings broiled à la Maître d'Hôtel ( in the Steward's way ) 263 585 Paupiettes of Fillets of Whit- ings 266 591 268 595 Soles à la ...
Termeni și expresii frecvente
anchovies bake bay-leaves béchamel beef bit of butter blanch braize broil broth brown bunch of parsley carrots chickens chopped cold colour consommé cook cookery cover cream croquettes crumbs of bread cutlets dish drain eggs entrées entremets farce fillets fish flavour flour forcemeat fowl fresh butter fried garnished glaze gravy green onions isinglass Italian sauce jelly juice knife larded layers of bacon legs lemon let it boil little butter little salt marinade meat melted butter mince moisten mould mushrooms mutton oven parsley parsley and green partridges paste pieces pound purée quenelles rabbits ragoût rice roasted round salpicon salt and pepper sauce tournée sauté sauté-pan scollops season serve shalots shape sieve skim slices slow fire small bit Soufflé soup spoonful stew stewpan sweetbreads tammy taste thick throw thyme trimmings truffles turnips veal velouté Velouté Sauce vinegar vol au vent whole yolks
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 240 - 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 439 - 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 432 - 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 439 - 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 240 - 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?