The Modern Cook
eBook - ePub

The Modern Cook

A Practical Guide to the Culinary Art in All Its Branches

  1. 580 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

The Modern Cook

A Practical Guide to the Culinary Art in All Its Branches

About this book

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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Yes, you can access The Modern Cook by Francatelli,Charles Elme Francatelli in PDF and/or ePUB format, as well as other popular books in Social Sciences & Anthropology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Routledge
Year
2014
Print ISBN
9780710310828
eBook ISBN
9781317846109
Edition
1
Topic
Social Sciences
Subtopic
Anthropology
Index
Social Sciences

A SERIES OF BILLS OF FARE FOR EVERY MONTH THROUGHOUT THE YEAR.

______
DINNER FOR 6 PERSONS. January.
Julienne soup.
______
1 Fisa.
Fried soles, anchovy sauce.
______
Fowl and rice. [2 Removes.] Roast leg of Welsh mutton.
2 Entrées:
Salmis of partridges, à l'anciÚnne. Fricandeau with purée of sorrel.
SECOND COURSE.
Roast snipes.
______
3 EntremĂȘts:
Spinach with cream. Blanc-manger.
Apples Ă  la Portuguaise.
DINNER FOR 6 PERSONS. January.
Palestine soup.
______
1 Fish.
Crimped cod and oyster sauce.
______
Roast grisken of pork, with apple sauce. [2 Removes.] Braized pheasant, with cabbages
2 Entrées:
Patties of chicken, à la Béchamel. Mutton cutlets sautées, with purée of potatoes.
______
SECOND COURSE.
Roast Hare.
______
3 EntremĂȘts:
Fried salsifis in batter. Apricot puffs.
Ora...

Table of contents

  1. Cover
  2. Half Title
  3. The Kegan Paul Library of Culinary Arts
  4. Title Page
  5. Copyright Page
  6. The Right Hon. The Earl of Errol.
  7. Preface
  8. Preface to the First Edition
  9. Table of Contents
  10. Glossary.
  11. Common Stock and Stock Sauces.
  12. Grand Sauces: Espagnole, Velouté, Béchamel, and Allemande.
  13. Special Sauces.
  14. Cold Sauces.
  15. Purees of Vegetables for garnishing.
  16. Vegetable Garnishes.
  17. Essences, Gravies, and Prepared Savoury Butters for finishing Sauces.
  18. Ragouts and Garnishes in general.
  19. Broths and Consommes.
  20. Medicinal Do.
  21. Braizes, Poeles, Mirepoix, Marinades, and Roux.
  22. Quenelle Forcemeats.
  23. Clear Consomme Soups.
  24. Purees of Vegetables for Soups.
  25. Soups Made with Rice or Pearl-Barley.
  26. Bisques Of Crayfish, and Other Shellfish Soups.
  27. Fish Soups and Water-Souchets.
  28. English Soups.
  29. Foreign National Soups.
  30. Italian Soups.
  31. Panadas and Light Soups for Infants, &c.
  32. Dressed Fish.
  33. Removes—Beef.
  34. Veal.
  35. Lamb.
  36. Calves'-heads. Ox-cheek.
  37. Pork and Sucking-pig.
  38. Braized Hams.
  39. Venison, Red-deer, &c.
  40. Turkeys and Capons.
  41. Chickens,
  42. Goose and Cygnets.
  43. Pheasants.
  44. Partridges.
  45. Meat-pies.
  46. Meat-puddings.
  47. Black Game and Grouse.
  48. Entrees—PatĂ©s chauds, or raised Pies.
  49. Vol-au-vents and Tourtes.
  50. Timbales.
  51. Macaroni and Casseroles.
  52. Ornamental borders of Potato-paste.
  53. Chartreuses of Vegetables.
  54. Forcemeat Chartreuses.
  55. Ornamental crĂŽustades.
  56. Turbans and Mazarines.
  57. Beef.
  58. Ox-cheek dressed.
  59. Ox-palates.
  60. Ox-piths.
  61. Ox-tongues.
  62. Mutton.
  63. Mutton Cutlets.
  64. Scollops.
  65. Carbonados, Fillets.
  66. Sheep's Tongues.
  67. Sheep's Heads and Kidneys.
  68. Veal. Fricandeaux. Noix, c.
  69. Heart and throat Sweetbreads.
  70. Calf's-ears, feet, liver, and brains.
  71. Lamb.
  72. Lamb's-head, ears, and feet.
  73. Pork.
  74. Venison, Roebuck and Poultry.
  75. Quenelle forcemeat of Fowl.
  76. Pigeons and Ducklings
  77. Quails
  78. Larks.
  79. Rabbits.
  80. Hares.
  81. Pheasants.
  82. Partridges.
  83. Boudins, Quenelles, and Soufflées of Partridges.
  84. Woodcocks and Snipes.
  85. Wild-fowl.
  86. Ortolans and Wheatears.
  87. Second Course Roasts,—Game, Poultry, Wild-fowl, &c.
  88. Vegetables for Entremets.
  89. Entremets of Eggs, Macaroni, &c.
  90. Cold Entrees for Ball Suppers, &c.
  91. Cold Raised Pies and Preserved Game.
  92. Different Kinds of Paste.
  93. Vol-Au-Vent and Tourte Cases.
  94. Cakes in General.
  95. Small Pastry.
  96. Fritters.
  97. Iced Puddings and Ornamented Entremets.
  98. Timbales and Cakes of Macaroni, Nouilles, &c.
  99. Souffles.
  100. Puddings.
  101. Jellies.
  102. Creams.
  103. Francatelli's
  104. A Series of Bills of Fare for Every Month Throughout the Year.
  105. Index.