Charles Elme Francatelli

The Modern Cook

• Broschiertes Buch

Produktbeschreibung

Charles Francatelli was one of the Victorian era's most famous chefs. In this 1859 volume, he scales his recipes for the modern home, emphasizing simplicity and economy in cookery, thus making many of the recipes he made for his wealthy patrons accessible to the public.

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Produktdetails

• Verlag: Arcadia Publishing
• Seitenzahl: 576
• Erscheinungstermin: 29. August 2008
• Englisch
• Abmessung: 229mm x 152mm x 34mm
• Gewicht: 923g
• ISBN-13: 9781429012102
• ISBN-10: 1429012102
• Artikelnr.: 25053309

Inhaltsangabe

COMMON STOCK AND STOCK SAUCES. GRAND SAUCES: Espagnole
Veloute
Bechamel
and Allemande. SPECIAL SA'UCES. COLD SAUCES. PUREES OF VEGETADLES for garnishing. VEGETABLE GARNISHES. ESSENCES
GRAVIES
AND PREPARED SAVOURY DUTTERS for finishlng Sauces RAGOUTS AND GARNISIIES in general
BROTHS AND CONSOMMES. MEDICINAL Do. BRAIZES
POELES
MIREPOIX
MARINADES
AND ROUX
QUINELLE FORCEMEATS. CLEAR CONSUMME SOUPS. PUREE OF VEGETABLES FOR SOUPS
SOUPS MADE WITH RICE OR PEARL-BARLEY. BISQUES OF CRAYFlSII
AND OTHER SHELLFISH SOUPS. FISH SOUPS AND WATER-SOUCHIITS
ENGLISJI SOUPS. FOREIGN NATIONAL SOUPS
ITAMAN SOUPS
PANADAS AND LIGHT SOUPS
DRESSED FISH. REMOVES
ENTREES
SECOND COURSE ROASTS
VEGETABLES FOR ENTREMETS. ENTREMETS OF EGGS
MACARONI
COLD ENTREES FOR BALL SUPPERS
& COLD RAISED PIES AND PRESERVED GAME. DIFFERENT KINDS OF PASTE. VOL-AU-VENT AND TOURTE CASES. CRUSTADE AND TIMBALE CASES CAKES IN GENERAL MALL PASTRY. FRITTERS. ICED PUDDINGS AND ORNAMENTED ENTRENTS: TIMBALES AND CAKES OF MACARONI
NOULIEELS & SOUFFLES. PUDDINGS
JELLIES
CREAM; MINCEMEAT
BILLS OF FARE