Raifort - (Horseradish) Scraped horseradish pounded with butter and sieved.ī Garniture et Sauces / Garnishes and SaucesĪlgérienne - Small tomatoes, peeled an cooked in oil, croquettes of sweet potato.Īmbassadeur - Duchesse potatoes, artichoke bottoms filled with mushroom purée, scraped horseradish.Īméricaine - Slices of lobster tail and slices of truffle.Īncienne - Small braised onions without colouring, and mushrooms.Īnglaise - Carrots, turnips, cauliflowers, French beans, plain boiled potatoes. Noir - (Black) Cook butter until black, strain, add vinegar. Add oil by degrees, cayenne pepper, sieved. Montpellier - Watercress, parsley, chervil, chives, spinach, chopped shallots, boiled 2 minutes, drained and pressed, add gherkins, capers, garlic, anchovy fillets, pounded with butter, yolk of raw eggs and hard. Meunière - Nut brown cooked butter with lemon juice, chopped parsley. Maitre-d'hôtel - Butter softened to a cream, mixed with chopped parsley, salt, black pepper, lemon juice. Roux Brun - (Brown Roux) Clarified butter mixed with flour and cooked slowly in oven until light brown.Īil - (Garlic) Blanched garlic cloves pounded in a mortar with butter – sieved.
Mirepoix - Cubes of carrot, onions, raw ham, bay leaf, thyme, tossed in butter. Break the bones and colour in oven, moisten with water, add vegetables and Bouquet Garni. Boil 3 to 5 hours and strain.įonds Brun ou Estouffade - (Brown Stock or Estouffade) Whole shin of beef, shin of veal, raw ham, fresh pork rind, carrots and minced onions, browned in butter. C: Salt water, vinegar and aromatic herbs, for shellfish and river-fish.Ĭroûtons - Bread, cut different shapes and fried in butter.įarce à l'Américaine - (American Stuffing) Chopped onions tossed with smoked bacon, add bread crumbs, salt and pepper.įarce de Poisson - (Fish Forcemeat) Fillets of fish, pounded with white of eggs, pass through a sieve and gradually add cream until the proper consistency.įonds Blanc - (White Stock) Veal bones and shin of veal, fowls' carcasses, carrots, onion stuck with clove, leek, celery, faggot of herbs, water, salt. B: Salt water, milk, lemon juice, for white sea fish. Simmer gently for two or three hours.Ĭourt-Bouillon - A: White or red wine, fish stock and aromatic herbs, for matelots. This version imitates the distinctive layout of the original and gives a mere 300 or so of the most famous of Saulnier's 7000 short definitions, but, short though they are, most are complete exactly as written.Ī FONDS DE CUISINE / FUNDAMENTAL ELEMENTS OF COOKINGĪppareil Maintenon - Two parts of onion sauce and one part mushroom sauce cohered with yolks of eggs add minced mushrooms.Īspic - Mould lined with aspic jelly, decorated to taste, ingredients placed in the interior.Ĭonsommé Blanc - (White Consommé) - Shin of beef, veal knuckles, water, carrots, turnips, leeks, parsnips, celery-stick, onion with clove stuck in it, cook 5 hours, strain.Ĭonsommé Clarifié - (Clarified Consommé) Lean beef chopped or passed through a mincing machine, and put in a pan with white of eggs previously beaten with water, add to the above white consommé, minced carrots and leeks, and bring quickly to the boil.
It was Escoffier's student Louis Saulnier who prepared this list of quick definitions of their dishes in the book known to cooks the world over as ' Le Répertoire'.Ībridged: GH. The magnificent French haute cuisine we know now was substantially created and codified in the 19th Century by Antoine Carême and Auguste Escoffier. The original, squashed down to read in about 30 minutesĪuguste Escoffier and the distinctive yellow cover of the English edition
The Hundred Books - Le Repertoire de La Cuisine
0 kommentar(er)
