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

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СКАЧАТЬ target="_blank" rel="nofollow" href="#litres_trial_promo">Fennel à la Grecque

       French Moussaka, Watercress

       Orange Cream

       MENU IV

       Garlic Soup

       Grilled Lambs’ Hearts and Baby Zucchini

       French Pancake Jelly Rolls

      WINTER MENUS

       A Note on Truffles

       Two Elegant Winter Suppers

       MENU I

       Caviar

       Scrambled Eggs with Fresh Truffles

       Lobsters à la Nage

       Pineapple and Frangipane Fritters

       MENU II

       Foie Gras

       Fresh Egg Noodles with Truffles

       Striped Bavarian Cream

       An Elaborate Formal Dinner Party

       MENU

       Cream of Artichoke Soup with Hazelnuts

       Grilled Fish with Sea Urchin Purée

       Timbale of Sweetbreads and Macaroni

      Rum Sherbet

       Roast Guinea Fowl with Bacon

       Chestnut Purée with Celery

       Blanc-manger

       Two Informal Winter Dinners

       MENU I

       Gratin of Stuffed Crêpes

       Stuffed Calves’ Ears, Béarnaise Sauce

       Molded Tapioca Pudding

       Apricot Sauce

       MENU II

       Terrine of Sole Fillets

       Beef Stew à la Bourguignonne

       Floating Island

       Three Simple Winter Menus

       MENU I

       Celeriac in Mustard Sauce

       Cassoulet

       MENU II

       Soufflées à la Suissesse

       Skewered Lambs’ Kidneys

      Saffron Rice with Tomatoes

       Crêpes à la Normande

       MENU III

       Poached Eggs à la Bourguignonne

       Beef Tripe à la Lyonnaise

       Composed Salad

       Pineapple Ice

       SPRING MENUS

       Two Formal Spring Dinners

       MENU I

       Shellfish Platter

       Turban of Sole Fillets with Salmon, Sorrel Sauce

       Roast Saddle of Lamb with Herbs

       Green Bean Purée

       Artichoke Bottoms with Mushroom Purée

       Frozen Strawberry Mousse with Raspberry Purée СКАЧАТЬ