Le Repertoire De La Cuisine

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Condition: Gut. 304 S. Gebrauchs- und Lagerspuren. Außen: angestoßen. 38702411/3 Gebundene Ausgabe, Maße: 13.3 cm x 2.2 cm x 18.8 cm. Le Répertoire de la Cuisine was written by Théodore H Gringoire and Louis Saulnier, although some editions seem to miss out Gringoire altogether. Louis Saulnier was a student of the great Auguste Escoffier, and he wanted to produce a companion to his mentor’s book, Le Guide Culinaire.

Le Répertoire de la Cuisine - Wikipedia

Alose Grille - (Shad) Season, marinade with oil, lemon juice, parsley, thyme, bay. Grill. Separately – melted butter. Florentine - In croustades garnished with spinach in leaves tossed in butter, coated with Mornay sauce and glazed. Le répertoire de la cuisine. Translated from the Original French Edition by E. Brunet (Chef to the Duke and Duchess of Roxburghe). British de Luxe Edition 1953.

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Cabinet Pudding - Pieces of finger biscuits in a Charlotte mould, mixed peel, sultanas and currants, fill with custard, flavour vanilla.

Repertoire Cuisine - AbeBooks Repertoire Cuisine - AbeBooks

Marguerite - Wild strawberries soaked in kirsch and maraschino, mix with grenadine sorbet, decorate whipped cream, flavour maraschino. For the low carber, there are literally thousands of possibilities for starters, mains, sides and vegetables, because the book was written before the low-fat mantra became de rigueur. Also, restaurant and hotel chefs aren’t as concerned with nutrition as chefs in schools or prisons, as the majoity of customers aren’t eating there daily. The customers want and expect, something next level and the use of butter and cream, for example, can do that.Bread-and-Butter Pudding - Slices of bread and butter in a pie dish, Sultanas and currants, fill dish with custard preparation.

Le Repertoire de la Cuisine (Hardback) - Waterstones

Ail - Thin slices of French bread sprinkled with grated cheese and gratinated. Boil some garlic, sage, bay leaves, cloves, salt, pepper and pour over the toasted bread dressed in a soup bowl.

Tartelettes - Are garnished with mousse or compound butters, and finished according to taste or fancy. Poulet Carmelite - (Cold) Scallop the suprêmes, coat with Chaud-froid sauce flavoured with mushroom essence, surround with grooved mushroom heads. Dubarry - Cauliflower moulded into balls with a serviette, coated with Mornay sauce, glazed, château potatoes.