Le Repertoire de la Cuisine - The Cookery Repertory (Standard Edition)

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Before Nouvelle Cuisine, British restaurant food was overwhelmingly French. Le Répertoire enables chefs to produce approximations of classic French dishes by describing the ingredients and method(s) used to produce them, without quantities. Sole Vin Blanc - Poached in white wine, coated in the reduced cooking liquor mixed with white wine sauce. urn:lcp:lerepertoiredela0000saul:epub:496ef50c-6e44-4d48-a1a2-6f47879ec267 Foldoutcount 0 Identifier lerepertoiredela0000saul Identifier-ark ark:/13960/s2ntw1z4ctz Invoice 1652 Isbn 0812051092

Potted Char - Poach in white wine with mirepoix, remove the fillets and lay them in an earthen pot, cover with clarified butter, cook in oven 15 minutes, keep in cool place. Bonne Femme - Minced leeks and potatoes fried in butter and moistened with white consommé; garnished with French bread, finished with butter and cream The book is a slice of social history, published in the year that WW1 broke out. It shows the types of dishes which chefs were cooking for their customers in France and later in Britain. Some people might regard it as old-fashioned, but it was translated into Spanish, for the first time, in 2012. Anna - Cut in cylinders, slice in rounds, wash and dry, set in layers on a special pan with clarified butter, cook in oven, when half done turn over to colours both sides. Cardinal - Collops of lobster and slices of truffles. Cardinal sauce mixed with dice of truffles and lobster.Access-restricted-item true Addeddate 2022-06-01 21:26:51 Associated-names Pépin, Jacques, writer of added commentary; Lang, George, 1924-2011, writer of added commentary Autocrop_version 0.0.13_books-20220331-0.2 Boxid IA40529818 Camera USB PTP Class Camera Collection_set printdisabled External-identifier Daumont - Large mushroom heads cooked in butter, garnished with crayfish tails cohered with Nantua sauce, fish quenelles, fried soft roes. Albert Pudding - 1 lb butter, 1 lb sugar, 16 yolks, 1 lb flour, 16 whites beaten stiff, 1 lb candied cherries, cut in dice, custard, Madeira. Impériale - French beans, carrots, apples and truffles cut in Julienne, vinaigrette and chopped parsley. Tripes a la Mode de Caen - (Tripe) Carrots, onions, ox feet, tripe with beef fat and herbs, moistened with white wine, cider, brandy, cooked 10 hours.

Pochés - Break the eggs in boiling water and poach 2½ minutes, when done dip in cold water. Note: Add salt and vinegar before poaching. It's relevance today, generally, where restaurants offering Escoffier dishes are far fewer than previously is less obvious. I'd hazard a guess, however, any trainee chef has a copy. Cotes Bergère - Egg and bread crumbs, cook in clarified butter, dress in a circle alternately with slices of grilled ham, garnish centre with straw potatoes, surround with cooked morels or Mousserons and glazed onions (small). Paul Bocuse needs no introduction. But to all foodies out there taking baby steps toward their cooking career, we’ll take a moment to spotlight this star of the culinary walk of fame. Gratinées - Mashed potatoes well buttered, put into a gratin dish, sprinkle with cheese and browned.Américaine - Curly chicory, tomatoes and sliced artichoke bottoms, julienne of green pimentos and whites of hard-boiled eggs, cover with hard yolks, sieved, vinaigrette with mustard. Hélène - Pears, Apples, poached, dressed on vanilla ice and candied violets. Serve with hot chocolate sauce. Florentine - In croustades garnished with spinach in leaves tossed in butter, coated with Mornay sauce and glazed. Montpellier - Watercress, parsley, chervil, chives, spinach, chopped shallots, boiled 2 minutes, drained and pressed, add gherkins, capers, garlic, anchovy fillets, pounded with butter, yolk of raw eggs and hard. Add oil by degrees, cayenne pepper, sieved. Poulet Vichy - Poach, cover with Suprême sauce, finish with purée of carrots, garnish with tartlets crusts filled with Vichy carrots.

Bouillabaisse (Marseillaise) - Fish to employ: racasses, John Dory, whiting, conger-eel, red mullets, langoustines (all from Mediterranean). Large fishes cut, others whole. Preparation – Fried in oil, minced onions, leek, add crushed garlic, bay leaf, fennel, dice of tomato. Set some fried slices of bread in a deep dish, pour over cooking liquor, serve fish in another dish. Tartelettes - Are garnished with mousse or compound butters, and finished according to taste or fancy. Belle-Hélène - Grilled mushrooms filled with concassed tomatoes, new peas, new carrot and potato croquettes. Here, class meets artistry. An infinite palette of tastes, intricate combinations of ingredients, and detailed plating are just of a few of the most important traits of French cuisine, all of which have been put together into a top selection of the best French cuisine cook books.

Huitres - Oysters served on crushed ice, with brown bread and butter, lemon quarters or shallot sauce. Ambassadeur - Duchesse potatoes, artichoke bottoms filled with mushroom purée, scraped horseradish.

Poulet Carmelite - (Cold) Scallop the suprêmes, coat with Chaud-froid sauce flavoured with mushroom essence, surround with grooved mushroom heads. If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question. Julia Child Abridged: GH. This version imitates the distinctive layout of the original and gives a mere 300 or so of the most famous of Saulnier's 7000 short definitions, but, short though they are, most are complete exactly as written.

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Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire as a guide to his mentor's cooking as documented in Le Guide Culinaire. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012). [1] The 1976 American edition has an introduction by Jacques Pépin. The 15th English edition of The Cookery Repertory was published by Leon Jaeggi & Sons Ltd, London, in 1979. Crème Pâtissière - 12 yolks, work with 1 lb sugar. Add 4 oz flour. Mix in a quart of milk. Let boil. Vanilla.