A Guide to Modern Cookery - Part II., Part 2This vintage book contains the second part of to G. A. Escoffier's 'Guide to Modern Cookery'. This guide contains a wealth of useful and practicable information on the preparation and cooking of a variety of different dishes, and will be of considerable utility to the discerning cooking enthusiast. The chapters of this book include: Relevés and Entrées, Poultry and Game, Roasts and Salads, Vegetables and Farinaceous Products, Savouries, Entremets, Ices and Sherberts, Drinks and Refreshments, and Fruit-Stews and Jams. A worthy addition to any collection of gastronomical literature, this vintage cookbook is not to be missed by the discerning collector. We are republishing this book now in an affordable, modern edition, complete with a specially commissioned new biography of the author. |
Contents
Relevés and entrées of poultry and game 17 Roasts and salads | |
Vegetables and farinaceous products | |
Savouries | |
Entremets sweets | |
Ices and sherbets | |
Drinks and refreshments | |
Fruitstews and jams | |
Glossary | |
Menus | |
Index | |
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Common terms and phrases
Allemande sauce apricot aspic bavarois béchamel sauce beef blanched Bœuf boiling Bombe braised breadcrumbs Cailles Caneton Chantilly cream chaudfroid chicken chopped Clothe the mould coat cocotte cold collops Consommé cooked cool cover Crème croquettes croûtons custard cutlets d’Agneau dish drain eggs entremets Faisan fillets flavoured foie gras forcemeat fresh fried fruit garnish glaze gratin grilled halfglaze icecream jelly juice kidneys kirsch l’Anglaise latter layer lemon marinade meat meringue minutes moisten Mornay sauce mousse Mousselines mushrooms Mutton napkin onions parsley paste peeled pieces pint poached Poële Pommes de terre potatoes Poularde Poulet pralined preparation pudding pullet purée quantity quenelles recipes rice Ris de Veau roast round roundels Salade salpicon salt sauce sauceboat saucepan sauté Season serve slices of truffle soufflé sprinkle strawberries sugar Suprême sauce suprêmes surround syrup tablespoonfuls thick timbale tomatoes tournedos truffles vanilla vanillaflavoured veal vegetables Velouté Volaille