Après Moi, Le Dessert
A French eighteenth century model meal
Nonfiction, Food & Drink, International, European, French, History, France
| Author: | Jim Chevallier | ISBN: | 1230000021120 |
| Publisher: | Chez Jim | Publication: | October 3, 2012 |
| Imprint: | Language: | English |
| Author: | Jim Chevallier |
| ISBN: | 1230000021120 |
| Publisher: | Chez Jim |
| Publication: | October 3, 2012 |
| Imprint: | |
| Language: | English |
18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:
1st SERVICE - SOUPS AND ENTRÉES
CENTERPIECE: OILLE
6 ENTRÉES
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 PATÉ OR BOAR'S HEAD
6 MEDIUM DISHES
Omelet à 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 ramekins
18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook:
1st SERVICE - SOUPS AND ENTRÉES
CENTERPIECE: OILLE
6 ENTRÉES
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 PATÉ OR BOAR'S HEAD
6 MEDIUM DISHES
Omelet à 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 ramekins
