Après Moi, Le Dessert: A French Eighteenth Century Model Meal

Front Cover
Chez Jim, 2008 - Cooking - 64 pages
This collection presents 18th century recipes, most newly translated from French, related to those in a "model meal" from a famous period cookbook. As you can see, there is enough here for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast! 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
 

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Contents

FIRST SERVICE SOUPS AND ENTRÉES
1
OILLE
3
SIX ENTRÉES Terrine of partridge with cabbage
4
Terrine of filet of duck with green sauce
8
Pigeon tart
9
Chickens in galantine
10
Filet of beef with cucumbers
11
A grenade with blood
12
Four young rabbits
22
A plate of young pheasants garnished with young quail
23
FOUR HORSDOEUVRES
25
Two sauces
27
THIRD SERVICE ENTREMETS
29
PARTRIDGE PATÉ OR BOARS HEAD
31
SIX MEDIUM DISHES
33
Fried cream garnished with peach beignets
34

TWO HORSDOEUVRES
14
Quail in the frying pan
15
Chicken in cinders
16
SECOND SERVICE ROASTS
17
A SMALL QUARTER OF VEAL LARDED AND SERVED IN ITS JUICE
19
FOUR ROASTS
20
One hen
21
A stew of green truffles
36
A dish of artichokes
38
A dish of peas
40
A dish of crayfish
42
TWO HORS DOEUVRES
43
A dish of ramekins
45
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