Apres Moi le Dessert: A French Eighteenth Century Model Meal
Nonfiction, History, France, Food & Drink, Food Writing
| Author: | Jim Chevallier | ISBN: | 9781476415567 |
| Publisher: | Jim Chevallier | Publication: | July 17, 2012 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Jim Chevallier |
| ISBN: | 9781476415567 |
| Publisher: | Jim Chevallier |
| Publication: | July 17, 2012 |
| Imprint: | Smashwords Edition |
| Language: | English |
Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services:
FIRST SERVICE (Soups and entrees)
- CENTERPIECE: Oille
- SIX 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
- TWO HORS-D'OEUVRES: Quail in the frying pan~Chicken in cinders
SECOND SERVICE (roasts)
- CENTERPIECE: A small quarter of veal, larded and served in its juice
- FOUR ROASTS:1 hen garnished with chickens with eggs~One hen~Four young rabbits~A plate of young pheasants garnished with young quail
- FOUR HORS-D'OEUVRES: Two salads~Two sauces
THIRD SERVICE (Entremets)
- CENTERPIECE: Partridge pate or boar's head
- SIX 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
- TWO HORS D'OEUVRES: Fried animelles~A dish of ramekins
Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services:
FIRST SERVICE (Soups and entrees)
- CENTERPIECE: Oille
- SIX 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
- TWO HORS-D'OEUVRES: Quail in the frying pan~Chicken in cinders
SECOND SERVICE (roasts)
- CENTERPIECE: A small quarter of veal, larded and served in its juice
- FOUR ROASTS:1 hen garnished with chickens with eggs~One hen~Four young rabbits~A plate of young pheasants garnished with young quail
- FOUR HORS-D'OEUVRES: Two salads~Two sauces
THIRD SERVICE (Entremets)
- CENTERPIECE: Partridge pate or boar's head
- SIX 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
- TWO HORS D'OEUVRES: Fried animelles~A dish of ramekins
