Charles Elme Francatelli

The Modern Cook

A Practical Guide to the Culinary Art in All Its Branches

• Broschiertes Buch

Produktbeschreibung

Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.

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Produktdetails

• Verlag: Routledge
• Seitenzahl: 582
• Erscheinungstermin: 27. Januar 2017
• Englisch
• Abmessung: 234mm x 156mm x 31mm
• Gewicht: 872g
• ISBN-13: 9781138976276
• ISBN-10: 113897627X
• Artikelnr.: 50448334

Autorenporträt

Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes.

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