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

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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. Béarnaise - Reduction of chopped shallots, mignonnette pepper, tarragon, salt and vinegar. Add yolks of eggs and finish as Hollandaise sauce, add crayfish, butter and cream. Garnished with crayfish tails. Cabinet Pudding - Pieces of finger biscuits in a Charlotte mould, mixed peel, sultanas and currants, fill with custard, flavour vanilla.

Florentine - In croustades garnished with spinach in leaves tossed in butter, coated with Mornay sauce and glazed. While some of our suggestions are encyclopedias meant to be followed literally to the letter, others are modern reinterpretations with step-by-step recipes for improving your overall cooking. You may even find our choices to be inspiring and choose one as an addition to your kitchen and library. And since the kitchen is the place where lifestyle rules are set, a great book that inspires your cooking can be good enough reason to upping those rules. Mayonnaise - Put some yolk of eggs in a basin. Season with salt, pepper, cayenne, pour some vinegar on the yolks while whisking briskly, add oil gradually, finish the sauce with lemon juice and a little boiling water to prevent turning. Blanc-manger - (Blancmange) 1 lb sweet almonds pounded with a glass of water. Strain the liquid, mix with 8 oz sugar and 1 oz gelatine. Flavour to taste.Crème Caramel - Moulds lined with caramel sugar, filled with Crème reversée custard, cook in oven in bain-marie. 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. Dubarry - Cauliflower moulded into balls with a serviette, coated with Mornay sauce, glazed, château potatoes. Would have been a great help to Basil Fawlty when he had no idea of the ingredients to a Waldorf Salad !!

Oreilles Frites - (Ears) Calves ears, blanch, braise in Madeira, cut in shreds, dip in batter and fry deep fat. Serve with tomato sauce. Simple enough to prepare at home with fresh and available ingredients, the book features recipes for main dishes as well as desserts, covering everything from soups and soufflés to terrines, fish, meat, vegetables, and sweets, going through ideal cooking times for different types of meat, conversion tables, and the most common culinary terms. Verdi - In buttered moulds decorated with truffles and filled with scrambled eggs mixed with Parmesan, chopped truffles and beaten eggs, poached, dressed on croutons, surround base with half-glaze.

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Brochet Anglaise - Fillets of pike, seasoned, bread crumbed baked in oven in a gratin dish, serve in the dish. Moules Marinière - (Mussels) Stewed in their shells with shallots and white wine, cohere with beuerre manié, and lemon juice, serve in timbale, chopped parsley. 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.

Savoyarde - Celery, leeks, onions and minced potatoes, tossed in minced lard moistened with water and milk. Slices of toast with cheese. Escargots Vigneronne - (Snails) Toss the snails in butter with chopped shallots, garlic, salt and pepper, dip them in batter and fry in walnut oil.Hollandaise - Reduction of vinegar with mignonnette pepper. Add yolk of eggs and whisk in gradually some melted butter and a little water or cream, strain and finish with lemon juice, (Must not boil) Truite George Sand - (Trout) Filleted, poached, skinned, coated in shrimp sauce, garnished with quenelles and shrimps, slices of truffle. Then, hors d’oeuvres make an appearance. These are appetisers, amuses bouches size portions of sometimes intricate dishes and usually served cold. They would be trundled around the restaurant or hotel dining room on a covered but unrefrigerated hors d’oeuvres trolley. As the ingredients often contained seafood or eggs, they are considered too much of a food poisoning risk, by many establishments, now. Paul Bocuse is regarded as the father of modern French cuisine, and a beacon for the culinary world over the past 50 years. In 2011, the Culinary Institute of America named him Chef of the Century. There are three Michelin stars and the Legion of Honor in his name.

Omelette Célestine - Small omelette with marmalade in centre, another larger spread with jam. Roll together, sprinkle sugar, glaze with red iron. Forestière - Fry in butter, coat with mushroom sauce and mushroom heads. Garnish with sautéed morels, dice of bacon and Parmentier potatoes.Since its publication in 1983, Le Larousse Gastronomique has been one of the most crucial and necessary resources for culinary knowledge. The culinary landscape has gone through fundamental changes in the past 10 to 20 years, and the Larousse has been reviewed and updated, leading the way in progressive methods and techniques, such as molecular gastronomy. Niçoise - French beans, tomato quarters, potatoes, decorate with fillets of anchovy. Olives and capers. Vinaigrette sauce. Pâtè - Flour and butter paste to line mould, filled with scallops of meat and lardons, cover with fat bacon, paste on top, egg wash, decorate and cook.