![]() ![]() These days, that may be more useful in France, than in Britain. In this way, the book is also a glossary – a menu decoder, if you like. The names can reflect extra ingredients or cooking methods. There are more than 100 potato recipes, with names like Anna, Bataille, Delmonico, Duchesse, Julienne, Macaire, Marquise, Parmentier etc. Maxim is an omelette decorated with crayfish tails and sliced truffles, with a border of frogs’ legs tossed in butter. Jets de Houblon will contain young hop shoots, cooked in cream. An omelette Andalouse will be stuffed with pimentos and tomatoes and surrounded with roundels of onions. There are more than eighty omelette recipes in the book, arranged alphabetically. Le Répertoire enables chefs to produce approximations of classic French dishes by describing the ingredients and method(s) used to produce them, without quantities. As the ingredients often contained seafood or eggs, they are considered too much of a food poisoning risk, by many establishments, now.īefore Nouvelle Cuisine, British restaurant food was overwhelmingly French. They would be trundled around the restaurant or hotel dining room on a covered but unrefrigerated hors d’oeuvres trolley. These are appetisers, amuses bouches size portions of sometimes intricate dishes and usually served cold. The book begins with a brief explanation of French culinary terms and then dives straight into the fonds de cuisine, the fundamental elements of cooking: stocks, sauces, butters and garnishes. Tbe book is a slim volume of some 239 pages, but contains around 7000 recipes. More than seventeen editions have since been published by catering equipment seller Leon Jaeggi and Sons Ltd. 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.įirst published in French by Flammarion in 1914, the book was tranlated into English by E Brunet, chef to the Duke and Duchess of Roxburgh, in 1924. Le Répertoire de la Cuisine was written by Théodore H Gringoire and Louis Saulnier, although some editions seem to miss out Gringoire altogether. ![]()
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