Hélène - Pears, Apples, poached, dressed on vanilla ice and candied violets. Serve with hot chocolate sauce. Bonne-Femme - Mix with the beaten eggs, some dice of bacon, minced mushrooms and slices of onion tossed in butter.

Le Répertoire de la Cuisine - Wikipedia

Abridged: GH. 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.

Mayonnaise - Put some yolk of eggs in a basin. Season with salt, pepper, cayenne, pour some vinegar on the yolks while whisking briskly, add oil gradually, finish the sauce with lemon juice and a little boiling water to prevent turning.

Repertoire Cuisine by Saulnier, First Edition - AbeBooks Repertoire Cuisine by Saulnier, First Edition - AbeBooks

Niçoise - French beans, tomato quarters, potatoes, decorate with fillets of anchovy. Olives and capers. Vinaigrette sauce. Forgotten the title or the author of a book? Our BookSleuth is specially designed for you. Visit BookSleuth This concise, yet comprehensive, guide opens up a world of culinary exploration, from the simplest hors d'oeuvres to the most complex main dishes and intricate desserts. Le Répertoire de la Cuisine is not just a cookbook; it's a roadmap to mastering the sophisticated and time-honored traditions of French gastronomy. Le Répertoire de la cuisine est un livre de cuisine de Thomas Gringoire et Louis Saulnier, publié initialement en 1914.Répertoire de cuisine simplifiée colligé, extrait et résumé, sur les travaux des écrivain de l'art de cuisine [LeatherBound] Crème Pâtissière - 12 yolks, work with 1 lb sugar. Add 4 oz flour. Mix in a quart of milk. Let boil. Vanilla.

Le répertoire de la cuisine - relié - Louis Saulnier - Fnac Le répertoire de la cuisine - relié - Louis Saulnier - Fnac

Poulet Carmelite - (Cold) Scallop the suprêmes, coat with Chaud-froid sauce flavoured with mushroom essence, surround with grooved mushroom heads. Homard Thermidor - (Lobster) Dress the collops in halved carapaces and coat with Bercy reduction and mustard cohered with Mornay sauce, glaze.

Bonne Femme - Minced leeks and potatoes fried in butter and moistened with white consommé; garnished with French bread, finished with butter and cream Un grand classique des bibliothèques culinaires pour les professionnels, les cuisiniers avertis et les passionnés de cuisine. Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover: Culinary Expertise: Written by French chefs Louis Saulnier and Théodore Gringoire, ensuring authoritative and authentic content.

le+repertoire+de+la+cuisine by Saulnier+ - AbeBooks +le+repertoire+de+la+cuisine by Saulnier+ - AbeBooks

Le Répertoire de la Cuisine was written by Théodore H Gringoire and Louis Saulnier, although some editions seem to miss out Gringoire altogether. Louis Saulnier was a student of the great Auguste Escoffier, and he wanted to produce a companion to his mentor’s book, Le Guide Culinaire. Mouton Réforme - Egg and bread crumbs, with chopped ham added to the bread crumbs. Serve with Réforme sauce. Brunoise - Consommé garnished with small cubes of carrots, turnips, leeks, celery, peas and chervil. Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York: Scribner, 2009, ISBN 978-1416566113. p. xxii.

Belle-Hélène - Grilled mushrooms filled with concassed tomatoes, new peas, new carrot and potato croquettes. Potted Char - Poach in white wine with mirepoix, remove the fillets and lay them in an earthen pot, cover with clarified butter, cook in oven 15 minutes, keep in cool place.