The Modern Cook
A Practical Guide to the Culinary Art in All Its Branches
1st Edition
Published on 28. September 2005
Book
Hardback
580 pages
978-0-7103-1082-8 (ISBN)
Description
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
More details
Language
English
Place of publication
London
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
1230 gr
ISBN-13
978-0-7103-1082-8 (9780710310828)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
01/2017
1st Edition
Routledge
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Shipment within 10-20 days
E-Book
01/2014
1st Edition
Routledge
€64.49
Available for download
E-Book
01/2014
1st Edition
Routledge
€64.49
Available for download
Person
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes.
Content
COMMON STOCK AND STOCK SAUCES. GRAND SAUCES: Espagnole, Veloute, Bechamel , and Allemande. SPECIAL SA'UCES. COLD SAUCES. PUREES OF VEGETADLES for garnishing. VEGETABLE GARNISHES. ESSENCES, GRAVIES, AND PREPARED SAVOURY DUTTERS for finishlng Sauces RAGOUTS AND GARNISIIES in general, BROTHS AND CONSOMMES. MEDICINAL Do. BRAIZES, POELES, MIREPOIX, MARINADES, AND ROUX, QUINELLE FORCEMEATS. CLEAR CONSUMME SOUPS. PUREE OF VEGETABLES FOR SOUPS, SOUPS MADE WITH RICE OR PEARL-BARLEY. BISQUES OF CRAYFlSII, AND OTHER SHELLFISH SOUPS. FISH SOUPS AND WATER-SOUCHIITS, ENGLISJI SOUPS. FOREIGN NATIONAL SOUPS, ITAMAN SOUPS, PANADAS AND LIGHT SOUPS, DRESSED FISH. REMOVES, ENTREES, SECOND COURSE ROASTS, VEGETABLES FOR ENTREMETS. ENTREMETS OF EGGS, MACARONI, COLD ENTREES FOR BALL SUPPERS, & COLD RAISED PIES AND PRESERVED GAME. DIFFERENT KINDS OF PASTE. VOL-AU-VENT AND TOURTE CASES. CRUSTADE AND TIMBALE CASES CAKES IN GENERAL MALL PASTRY. FRITTERS. ICED PUDDINGS AND ORNAMENTED ENTRENTS: TIMBALES AND CAKES OF MACARONI, NOULIEELS & SOUFFLES. PUDDINGS, JELLIES, CREAM; MINCEMEAT, BILLS OF FARE