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Authors: Elizabeth David

French Provincial Cooking (117 page)

BOOK: French Provincial Cooking
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and potatoes, purée of
salad of
stewed with stock
with tomatoes and herbs
Asbestos mat
Asparagus
with mayonnaise
with melted butter
with sauce hollandaise
Asperges de Cavaillon; compared with those of Lauris and Argenteuil
Asperges à la mayonnaise
Aspergille
Aspic jelly
clarification of
gelatine used in making
tarragon-flavoured; eggs in
Associated Casing Company
Assiette de fruits de mer
Auberge de St-Michel Tête d’Or, Mont St-Michel
Aubergine; Aubergines
baked, with onions and tomatoes; with tomatoes
beignets d’
brouillade d’
caviar
fritters
au gratin
Imam bayeldi
with parsley and garlic
en persillade
ratatouille niçoise
stewed in oil with tomatoes, onions and peppers; with tomatoes and spices
stewed with tomatoes
à la turque
Zébrine variety
Audot, L. E.,
La Cuisinière de la Campagne et de
la
Ville ou la Nouvelle Cuisine Économique
Aulx
Aurore, sauce
Auvergne ham of
Aventure est dans Votre Cuisinex, L’
Avgolémono
Avignon
Avocado pear
Axonge,
See
Saindoux
Aylesbury duck, differs from caneton rouennais
Ayoli
Baba (mould)
Babet-Charton, Henriette,
L’utilisation des Fruits
La Charcuterie à la Campagne
Babinski, Henri,
See
Ali-Bab
Bacon: and cream tart
and cream cheese tart
devilled chestnuts to go with
mushrooms to go with
omelette
in terrines and pâtés, danger of excess
unsmoked, as alternative to salt pork
Badiane
Bailey, Adrian
Bain-marie
cuisson au
Bajaina
Baking sheet and tin
Balance
Ballotine d’agneau
Bananes with Kirsch and cream
Bananes Baronnet
Banarut
Banons
Bar
Barattero, Madame, of Hôtel du Midi, Lamastre
her recipe for duck pâté
Barbue
Bar-le-Duc; preserves of
Barrès, Maurice, on Nancy
Barrier’s restaurant at Tours
Basil; basilic
Basque country, basquais:
cookery of
piment of, used in mustard
wines of
Bass,
See
Sea-bass
Basses Alpes
pâté de grives of
Bassin; bassine (egg bowl)
(preserving pan)
Bassine à friture
Bastard, Algernon (ed.),
The Gourmet’s Guide to Europe
Batavian endive
Batte
Batter
Batterie de cuisine
Bauzan (fisherman)
Bayleaves
Bayonne
jambon de; as hors d’œuvre; imitation from Denmark
Bean; beans:
broad; with bacon or salt pork; with butter; with ham; for hors d’œuvre; purée of; sarriette used to flavour
French; in aïgroissade; with aïoli; with butter; salad of; with tomatoes
haricot (dried white); in aïgroissade; with best end of neck of lamb; with beurre maître d’hôtel; boiled, with goose giblet stew; and cabbage soup; with cream sauce; with leg of mutton or lamb; with onions and tomatoes; with parsley butter; with pork, lamb and sausages (cassoulet de Toulouse à la ménagère); with pork, mutton, sausage and goose (cassoulet Colombie); purée of, with lamb; with red wine; salad of; and sorrel soup
Béarn:
apricots of
cookery of
potatoes of
wines of
Béarn, Le
(guide)
Béarnaise farm kitchen, description of
Béarnaise, sauce
with brochettes
with double fillet steak
with lamb
origin of
with roast fillet of beef
Beaton, Peggie (translator),
Cooking in Ten Minutes
Beaujolais with salmon
Beaulieu, the Réserve at
Bécasse rôtie
Bécassines rôties
Béchamel sauce
grasse
maigre
Beck, Simone
Beckenoff
Bedford, Sybille;
The Sudden View
Beef
boiled in pot-au-feu; left-overs; museau de bœuf salad; in salade lyonnaise; sauce ravigote with
cold, in jelly (bœuf à la mode)
cuts of; for pot-au-feu
daubes, 391; New Orleans
double fillet steak with béarnaise sauce
fillet steaks, with butter and herbs; with parsley butter
kidney:
fat of
stewed in wine with mushrooms
larding of second- and third-grade cuts of
of Normandy
paupiettes of, bourbonnaise
pot-au-feu
See also
Pot-au-feu
rib steak, grilled; with parsley butter; with shallots and marrow
roast, onions stewed in wine round; use for left-overs of
salad
salt, stock of
shin, good for broth; stewed with red wine
silverside
stews, aïgroissade to go with; juice or sauce left from; in red wine with rabbit, pork, or hare; Provençal meat and wine; shin in wine; with red wine and brandy (albigeois); with red wine, onions, and mushrooms (bourguignonne); with wine and black olives (from western Provence); with wine, ham and tomatoes (from the Béarn)
top rump
topside
upper fillet, roast
Beeton’s Book of Household Management
Beeton, Mrs Isabella
The Book
of
Household Management
; editors of 1891 edition
Beetroot
with aïoli
baked in its skin
and celery salad; with stuffed turkey
consommé
with parsley butter
with roast saddle of hare
salad
Beffroy restaurant, Rouen
Bégué, Madame
Béguin, Maurice,
Une Vieille Tradition
.
La Cuisine en Poitou
Beignets d’aubergines
Beignets de salsifis
Belgain endive,
See
Endive
Belle de Juillet potatoes
Belles Recettes des Provinces Françaises, Les
Belly, birthplace of Brillat-Savarin
Belloc, Madame Swanton
Belloc Lowndes,Mrs,
See
Lowndes, Mrs Belloc
Ben, Paul,
Science du Bien Vivre
Bennett, Arnold,
Journal
Bercy, sauce
Bergamotte (lemon)
Bergamottes of Nancy
Berjane, J.,
French dishes for English Tables
:
Soups and Potages
,
Hors d’œuvre
,
Salads
Bernard, Madame, her recipe for sauce au vin de Médoc
Bérot, Charles la bourride de
Bertholle, Louisette
Betteraves en robe des champs
Beurre blanc Nantais poisson au
Beurre manié thickening of sauce with
Beurre maitre d’hôtel
Beurre de Montpellier
Beurre noir
Beurre noisette
Bibliographie Gastronomique
Bibliotheca Gastronomica
Bien Manger pour Bien Vivre
Bigarade (orange) sauce
Binding of a sauce
Birds and Beasts of the Greek Anthology
Biscuit Argentin
Black pudding
grilled, with apples; with onions
omelette with
Blake, Anthony
Blanc; cuisson à
Blancard, Eugène,
Mets de Provence
Blandin, Charles,
Cuisine et Chasses de Bourgogne et d’ailleurs
Blanquette de veau
Blé; de Turquie
Blessings of Bread, The
Blettes à la crème
Bleu, cuisson au
Blond, Georges et Germaine,
Cinq Mille Ans À Table
Blood sausage,
See
Black pudding
Boar, wild,
See
Wild Boar
Bocal
Bocuse, Paul,
La Cuisine du Marché
Bœuf bourguignon, à la bourgignonne
pièce de
Bœuf à la cuiller
Bœuf à la gardiane
Bœuf gros sel
Bœuf miroton
Bœuf à la mode eggs poached in sauce from
Bœuf en salade
Boletus,
See
Cèpes
Bonne Auberge, La
Bonne Cuisine Française, La
Bonne Cuisine Méridionale de Tante Gracieuse, La
Bonne Cuisine en Périgord, La
Bonne femme, soupe
Bonne Table en Dauphiné
,
La
Bons Plats de France, Les
Bontou, Alcide,
Traité de Cuisine Bourgeoise Bordelaise
his recipe for cépes à la bordelaise
Book of Household Management, The
Book of Mediterranean Food
,
A
Borage
Bordeaux:
anisette liqueur of
mustard of
pruneaux of
theatre of
wines of
Bordeaux, Le Bordelais, et Les Landes
(guide)
Bordelais, cookery of
Bouches-du-Rhône, capers of
Boudin, de Nancy;
See also
Black pudding
Bouillabaisse
Austin de Croze’s recipe
des pêcheurs
tinned Danish
Bouillard, Paul,
La Gourmandise à Bon Marché
Bouilli
Bouilloire
Bouillon
as base of sauce
pour potages
Boulangeriè d’ Aujourd’hui
Boulestin,Marcel
his description of a Périgord kitchen and garden
The Finer Cooking or Dishes for Parties
Having Crossed the Channel
Myself
,
My Two Countries
A Second Helping or More Dishes for English Homes
Simple French Cooking for English Homes
What Shall We Have Today?
on weights, etc.
Boulettes, de semoule de viande
Bouquet garni with garlic
Bourdaines
Bourg-en-Bresse meal at café routier near
Bourgogne, La
(guide)
Bourrache
Bourride de Charles Berot
Bowes, Blanche,
Good Fare
:
A Code of Cookery
Brains (lamb or calf), with black butter
Braisage
Braisière
Braising
faire revenir process
in the Périgord
Braising-pan
Brandade de morue introduced to Parisians
Bray-sur-Seine
Brazier, Mere
Bread in broth or soup
Breads of Alsace
Breads of France, The
Breadcrumbs
Bream,
See
Sea-bream
Bresse
chickens of
cookery of
duck of
Bretagne
,
La
(guide)
Breteuil, Jules,
Le Cuisinier Européen
Breton pancakes
Bretonne, sauce
Brézolles lorraines
Brill
Brillat-Savarin, Jean-Anthelme de
La Physiologie du Goût
Brine, for salting or pickling
Brioche dough
Brise-flamme
Brisket of beef
salad of
Brisse, Baron,
Les
Menus de Baron Brisse
British at Table, The
Brittany, cookery of
Broad beans,
See
Beans
Broccoli, sauce hollandaise with
Broth from pot-au-feu storing of
Brou de noix
Broutignan olives
Brunoise
Buckwheat flour
Burgundy, cookery of
cheese in
coq au vin of
eau-de-vie de marc of
fish stew of
fondue of
ham of
honey of
truffles of
wines of; foods to go with
Burnet
Butter
with artichokes
with asparagus
with Bayonne ham
black
clarification of
green
of Gournay
of Isigny
maître d’hôtel
Montpellier
in Norman cooking
parsley
Prévalaye
‘of Provence’
snail
sweet
By Request
Cabbage:
and bean soup
with partridge and sausage
in pot-au-feu
red, sweet-sour
stuffed with chestnuts
Cacalaousada
Caen, tripes à la mode de
Caerphilly cheese
Café Anglais, Paris
Cafés routiers
hors d’œuvre of
meal at
Cagouille
Cake, of Alsace
chestnut and chocolate
chocolate
chocolate and almond
coffee
tins
Calf:
brains, with black butter
BOOK: French Provincial Cooking
4.54Mb size Format: txt, pdf, ePub
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