The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season. Richard Olney

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СКАЧАТЬ MENU II

       Crayfish Salad with Fresh Dill

       Spring Stew

       Poached Chicken Mousseline

       Crusts with Fresh Morels

       Pineapple Surprise

       Two Informal Spring Dinners

       MENU I

       Crudités

       Shrimp Quiche

       Coq au Vin

       Flamri with Raspberry Sauce

       MENU II

       Marinated Sardine Fillets

       Grilled Steak

       Marchand de Vin

       Gratin of Potatoes

       Apple Tart

       Four Simple Spring Menus

       MENU I

       Pot-au-Feu (also Salad, Cheese and Fruit)

       MENU II

       Garden Peas à la Française

       Blanquette of Veal

       Molded Chocolate Loaf with Whipped Cream

       MENU III

       Terrine of Poultry Livers

       Deep-fried Beef Tripe

       Rémoulade Sauce

       Dandelion and Salt Pork Salad

       Strawberries in Beaujolais

       MENU IV

       Warm Asparagus Vinaigrette

       Calves’ Brains in Red Wine

       Cauliflower Loaf

       Molded Apple Pudding

      SUMMER MENUS

       Two Elegant Summer Dinners

       MENU I

       Artichoke Bottoms with Two Mousses

       Sole Fillets with Fines Herbes

       Stewed Cucumbers

       Spitted Roast Leg of Lamb

       Buttered Green Beans

      Peach Melba

       MENU II

       Calves’ Brains in Cream Sauce

       Squid à l’Américaine

       Jellied Poached Chicken

      Apricot Fritters

       A Semi-formal Summer Dinner

       MENU

       Braised Stuffed Artichoke Bottoms

       Grilled Lambs’ Kidneys with Herb Butter

       Potato Straw Cake

      Peaches in Red Wine

       Four Simple Summer Luncheons à la Provençale

       Provençal Cooking

       MENU I

       Provençal Fish Stew

       СКАЧАТЬ