Read French Provincial Cooking Online
Authors: Elizabeth David
French Provincial Cooking (125 page)
mustard to use in
prevention of skin forming on top of,
See
Vanmer une sauce
See
Vanmer une sauce
reduction of
thickening à froid
wine used in
Sauces
aïoli
aurore
aux amandes du Var
béarnaise
bechamel
Bercy
bigarade
bretonne
catalane
cheese; with chicken
Sauces
cream; and egg; piquant
à la crème
espagnole
fondue de tomates
French dressing
grand veneur, with wild boar
gribiche
hollandaise
horseradish and cream
madère
mayonnaise
messine
mornay
mousseline
à la moutarde (for herrings); aux œufs
mushroom
nivernaise
onion
orange
paloise
Pascal
Périgueux
piquante
piquante à la crème
poivrade
provençale, pour les saumons
raifort à la crème
ravigote; with veau saumoné angoûmois
rémoulade; with grilled pigs’ trotters; with hake
Robert
rouille
saupiquet des Amognes
sorrel
soubise
tartare, with grilled pigs’ trotters; with tripe
tomato (de tomates); (1); (2) à la provençale; thick
velouté
verte
au vin du Médoc
vinaigrette à l’œuf
walnut and horseradish
Sauces. Recettes et Conseils Pratiques, Les
Saucisse, en brioche
aux herbes
Saucisses en chemise
à la navarraise
de pommes de terre
de Toulouse
Saucisson—d’Arles
en brioche, à la lyonnaise
chaud à l’alsacienne
chaud à la lyonnaise
de Lyon
Sauge
Sault, Provence
Saumon-grillé diable
poëlé au vin blanc de la Loire
Saumur, crémets de
Saumure
Saupiquet des Amognes
Sausages
of Arles
baked in brioche dough
blood (boudin); with apples; with onions
in cassoulet Colombié
in cassoulet de Toulouse à la ménagère
cayette
cervelas; en brioche; truffé
characteristic of Béamais cookery
en chemise
chorizo; in England
cotechino
crépinette
dishes to follow
Frankfurter, with choucroute
fried eggs with
haricots beans to go with
jambonnette
Jerusalem artichokes to go with
judru
left-overs
lentils to go with
lou-kenka
of Lyon
in Montagne’s charcuterie
mushrooms to go with
poached, with horseradish sauce; with hot potato salad
poivrons à la corsoise with
potato
red cabbage to go with
rosette
sauce bercy to go with
saucisse aux herbes
Spanish type; with goose giblets stew
with sweet peppers and wine
Toulouse
Saussoun
Sauté
de carottes et de pommes de terre; with venison
pan
potatoes with onions
Sautoir; sauteuse
Savarin mould
Savoie, cookery of
honey of
Savoie
,
La
(guide)
,
La
(guide)
Savory (herb)
with broad beans
Scales
Scallion
Scallopine
Scallops, with butter and breadcrumbs
fried, with garlic and parsley
with white wine
Scampi
Scandia horseradish
Scarole
Science du Bien Vivre
Scrambled eggs
Sea-bass, recipes for
Sea-bream, recipes for
Sea-eel
Sea-perch
Seasoning
Sébille
Second Helping or More Dishes for English Homes
,
A
,
A
Secrets de la Bonne Table, Les
Secrets de la Cuisine Comtoise
Secrets de la Mère Brazier, Les
Seiches
Seigle, farine de
Seigneurie, A.,
Dictionnaire Encyclopédique de l’Épicerie et des Industries Annexes
Dictionnaire Encyclopédique de l’Épicerie et des Industries Annexes
Seignobos, Madame,
Comment On Forme une Cuisinière
Comment On Forme une Cuisinière
her mulberry pudding
on sweetbreads
Seine, matelotes of
Sel épicé
gemme
gris
marin
raffiné
Selle d’agneau au four
Semolina and potato gnocchi
with saddle of hare
Semolina flour
Semoule
Serpolet
Serres, Olivier de
Shad, with beurre blanc
with sorrel purée
with sorrel sauce
Shallots
in Angevin cooking
faire tomber à glace process
hachinette for chopping of
Sheep’s brains, with black butter
Sheep’s trotters—à la Ste Ménéhould
in salade lyonnaise
Shellfish
left-oven
Shrimps, for hors-d’œuvre
in pumpkin soup, cream of
Sieve
hair
Sillery
Simon, André
Bibliotheca Gastronomica
By Request
Simple French Cooking for English Homes
Simple French Food
Six Cents Bonnes Recettes de Cuisine Bourgeoise
Skate
with black butter
with cheese sauce
with rhubarb roulade
stewed in cider with mussels
Skillet
Skimmer
Smelts, fried
to precede cassoulet de Toulouse
Snail butter
Snails
with aïoli
Lovell, M. S., his list of names and old recipes for
as prepared in
La Maison Rustique des Dames
La Maison Rustique des Dames
stuffed
tinned, with parsley and garlic butter
utensils for serving
varieties of
Snipe, roast
Soft roes in baked potatoes
Soissons, haricot beans of
Solandré Pierre-Jacques,
Six Cents Bonnes Recettes de Cuisine Bourgeoise
Six Cents Bonnes Recettes de Cuisine Bourgeoise
Sole:
Bercy
dieppoise
filets de, deauvillaise
fillets of, with cream and onion sauce
grilled
en matelote à la normande
meunière
à la normande
plain baked
sur le plat
sauce hollandaise with
with shallots and white wine
stewed in cider with mussels
with vermouth
with white butter sauce
wine in cooking of
Solferino, potage
Sorbetières
Sorrel
creamed; with hake or shad
with fricandeau of veal
and haricot bean soup
and lentil soup
in nouvelle cuisine
omelette
and potato soup
purée; with eggs
sauce; with shad
watercress used as alternative for in soups and sauces
Soubise, sauce of
eggs
Soufflé; soufflés
appareil à
apricot
cheese
chocolate
courgette; miniature
dishes for
au fromage
glacé au jambon
lemon or orange peel to flavour
omelettes
timing of
timbale à
vanilla
whites of eggs for, beating and folding in of
Soup recipes;
See also
Potages, Soupes
See also
Potages, Soupes
fines herbes for sprinkling on
fish
garbure
gratinée
iced
onion
pumpkin, cream of
summer
tourin
tremper la soupe
tureen
Soupe—au lard
aux moules
à l’oignon
au pistou
aux pois chiches
de poisson de Marseille
Soupière
Sous-noix
Spaghetti, tomato sauce to go with
Spanish garlic
influence on cooking of Languedoc
Spatchcocked pigeon
Spatule
Spelt (German wheat)
Spetz, Georges,
L’Alsace Gourmande
L’Alsace Gourmande
Spiced salt
Spinach
with butter
with cream sauce
with fresh cream
purée of; with deep fried
eggs
; with hock of ham
eggs
; with hock of ham
Squab
Squid
Stais, John
Star aniseed
Steaks—beetroot to go with
courgettes to go with
double fillet with Béarnaise sauce
with egg, butter and herb sauce
fillet, with butter and herbs; with parsley butter
fried, tomato sauce to go with
minute
mushrooms to go with
pommes de terre dauphine to go with
rib, grilled; with parsley butter; with shallots and marrow
sauce moutarde aux œufs to go with
sauce nivernaise to go with
tournedos with white wine
upper fillet, roast
Steel, knife-sharpening
Stew-pot
Stock; for sauces
for soup; from gammon
Stock-pot
Stove
Strasbourg
description of meal eaten in
Strawberry—cream
with crémets
with fromage à la crème
preserves, of Bar-le-Duc
wild, cream; with fromagc de Fontainebleau; stuffing for melon
Sucking pig,
See
Pig
See
Pig
Sucre,
See
Sugar
See
Sugar
Sudden View, The
Suer, faire
Suet
Sugar—candy
cassonnade
caster
caster, dredger, or sprinkler for
confectioners’
crystals
granulated
icing
loaf
pan for boiling
unrefined
vanilla
Summer pudding, variety of, with mulberries
Summer soups
Suppions
Suzanne, Alfred,
100 Manières d’Accommoder et de Manger les Œufs
100 Manières d’Accommoder et de Manger les Œufs
Sweet—basil
butter
dishes
peppers; salad of
Sweetbreads—lamb
veal; with cream and mushrooms; with sorrel
Sweet-sour—carp in the Jewish fashion
cherries
red cabbage
Swiss chard,
See
Chard
See
Chard
Table, La
Table et l’Amour
,
La
,
La
Table au Pays de Brillat-Savarin, La
Table cookers, use of
Tablespoon
Tablier de sapeur
Tadousse-L’sseau
Tamis de crin
Tammy cloth
Tante Marie,
La Véritable Cuisine de Famille
La Véritable Cuisine de Famille
Tapénade
Tapéno
Tarascon
Tarn, truffles of
Tarragon
with chicken
mustard
true French as opposed to Russian
vinegar
Tartare sauce, with breast of lamb
with tablier de sapeur
with grilled pigs’ trotters
Tartelettes à la provençale
Tartes; tarts-cheese
cream and bacon
cream cheese
cream cheese and bacon
onion and cream
open apple
open fruit, à l’alsacienne
open fruit, with yeast pastry
pastry for
aux pommes normande
tins for
Tea
herb
Teal, roast
Temperatures and timing
Tenderizing by marinating
Tendret, Lucien,
La Table au Pays de Brillat-Savarin
La Table au Pays de Brillat-Savarin
Tendrons de veau
Marengo
Terfez truffle
Terrine (pot)
Terrine—d’anguille à la martégale
de campagne
du chef
de gibier
de lièvre
de petits légumes
de pore et de gibier
Terrinée de porc
Terrines,
See also
Pâtés
and
Charcuterie
See also
Pâtés
and
Charcuterie
Tête de veau vinaigrette
Thierry, Gaston,
La Table
La Table
Thrushes, with cracked olives
wrapped in vine leaves for roasting
Thym; thyme
wild
Tian
Tilleul
Timbale
de fruits de mer
de riz
à soufflé
Timing
Tioro,
See
Ttoro
See
Ttoro
Tisane
Tomado, firm of
Tomates; tomatoes:
in aubergines Imam bayeldi
baked, with aubergines; with aubergines and wine
concassées
concentré de
confiture de
coulis de
courgettes with
fondue de
and garlic sauce, with ham
for hors-d’œuvre
with Jerusalem artichokes and herbs
à la languedocienne
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