Read Après Moi, Le Dessert: A French Eighteenth Century Model Meal

Après Moi, Le Dessert: A French Eighteenth Century Model Meal

Jim Chevallier

4.9/5 (16143 ratings)

Description:This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast! 1st SERVICE - SOUPS AND ENTREES CENTERPIECE: Oille 6 ENTREES Terrine of partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Filet of beef with cucumbers A grenade with blood 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A small quarter of veal, larded and served in its juice 4 ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D'OEUVRES 2 salads 2 sauces 3rd SERVICE - ENTREMETS CENTERPIECE: partridge pate or boar's head 6 MEDIUM DISHES Omelet a la Noailles Fried cream, garnished with peach beignets A stew of green truffles A dish of artichokes A dish of peas A dish of crayfish 2 HORS D'OEUVRES Fried animelles A dish of ramekinsWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Après Moi, Le Dessert: A French Eighteenth Century Model Meal. To get started finding Après Moi, Le Dessert: A French Eighteenth Century Model Meal, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Format: PDF, EPUB & Kindle Edition

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ISBN: 1434829855

Description: This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast! 1st SERVICE - SOUPS AND ENTREES CENTERPIECE: Oille 6 ENTREES Terrine of partridge with cabbage Terrine of filet of duck with green sauce Pigeon tart Chickens in galantine Filet of beef with cucumbers A grenade with blood 2 HORS-D'OEUVRES Quail in the frying pan Chicken in cinders 2nd SERVICE - ROASTS CENTERPIECE: A small quarter of veal, larded and served in its juice 4 ROASTS 1 hen garnished with chickens with eggs 1 hen 4 young rabbits A plate of young pheasants garnished with young quail 4 HORS-D'OEUVRES 2 salads 2 sauces 3rd SERVICE - ENTREMETS CENTERPIECE: partridge pate or boar's head 6 MEDIUM DISHES Omelet a la Noailles Fried cream, garnished with peach beignets A stew of green truffles A dish of artichokes A dish of peas A dish of crayfish 2 HORS D'OEUVRES Fried animelles A dish of ramekinsWe have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Après Moi, Le Dessert: A French Eighteenth Century Model Meal. To get started finding Après Moi, Le Dessert: A French Eighteenth Century Model Meal, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Après Moi, Le Dessert: A French Eighteenth Century Model Meal

Après Moi, Le Dessert: A French Eighteenth Century Model Meal

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