The Cooking of Provincial France, Volume 1Discusses the cuisine of the provinces of France and provides many traditional recipes from these regions. |
Contents
Gontents F535 | 6 |
A Family Affair | 33 |
A Way of Their Own | 45 |
Copyright | |
5 other sections not shown
Common terms and phrases
1/2 teaspoon artichoke aspic bay leaf beans beat béchamel sauce beef black pepper boil bouillabaisse bouquet garni braising bread brown Burgundy butter butter over moderate carrots casserole cassoulet cheese chicken stock chilled cold cook crêpes custard d'oeuvre delicate dessert egg yolks fish flavor flour France French Freshly ground black fruit garlic garnish gently ground black pepper herbs high heat hors d'oeuvre Île-de-France inch kitchen lamb lemon juice lightly lobster low heat meal meat melt minutes mixing bowl mixture moderate heat mold mushrooms onions parsley pastry pâté peeled platter pork pound Preheat the oven profiteroles provinces recipe region roasting salad Salt Freshly ground sauce saucepan sausage sauté scallions season served shallots sharp knife sieve simmer skillet slices soft butter soufflé soup spoon stew stirring constantly sugar tablespoons tablespoons butter tablespoons finely chopped tablespoons of butter tart taste teaspoon teaspoon salt tomatoes vegetables vinegar whisk