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Instant haute cuisine:

French cooking--American style
Front Cover
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M. Evans; distributed in association with Lippincott, Philadelphia, Aug 1, 1963 - Cooking - 192 pages

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Contents

Contents 17 Appetizers
17
Soups
37
Fish
51
Copyright

8 other sections not shown

Common terms and phrases

according to directions baked Bearnaise Bearnaise sauce beef broth beef gravy BEURRE BOEUF boil Braised brandy bread brown butter CAFE casserole caviar celery cheese cherries chicken chicken breasts chicken broth chives chopped parsley Cointreau cold Cook cup mayonnaise curry dish drained duck egg yolk EPINARD Extra Touches fish French garlic garnish gelatin green butter Haute Cuisine ingredients Instant Haute Cuisine jelly lemon juice lettuce light cream mayonnaise meat meringue minutes mixture mushrooms mussels onions orange oven Parmesan cheese parsley pate peas peeled pie crust plate platter POTAGE potatoes pound pudding refrigerator REMOULADE rice roast salad salt and pepper Sauce You'll Need Serve at once shrimp sliced snails soup sour cream spoons Sprinkle steak Stir sugar sweetbreads tablespoon chopped tablespoons tablespoons butter tarragon TARTE teaspoon teaspoon chopped toast tomato truffle vegetable warmed platter watercress whipped cream white wine Y2 cup Y2 ounce Y2 teaspoon

Bibliographic information

QR code for Instant haute cuisine
TitleInstant haute cuisine: French cooking--American style
AuthorEsther Riva Solomon
PublisherM. Evans; distributed in association with Lippincott, Philadelphia, 1963
Original fromPennsylvania State University
DigitizedApr 15, 2011
Length192 pages
Subjects ›  › 

Cookery, American
Cookery, French
Cooking / General
Cooking / Regional & Ethnic / French
Cooking, American
Cooking, French
  
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