Apres Moi Le Dessert Book Reviews
Apres Moi Le Dessert by Jim Chevallier Book Summary
Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook.
This includes, in three services, an oille (olio), a terrine of partridge with cabbage, another of filet of duck with green sauce, a pigeon tart, chickens in galantine, filet of beef with cucumbers, a grenade with blood, quail in the frying pan and chicken in cinders, a small quarter of veal, larded and served in its juice, a hen garnished with chickens with eggs, four young rabbits, a plate of young pheasants garnished with young quail, two salads and two sauces, partridge pate or boar's head, an omelet a la Noailles, fried cream, garnished with peach beignets, a stew of green truffles, a dish of artichokes, a dish of peas, a dish of crayfish, fried animelles (i.e., testicles!) and a dish of ramekins.
Enough in other words, for several modern - and very tasty - meals; or a very copious recreation of an Old Regime feast!
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| Book Name | Apres Moi Le Dessert |
| Genre | Cookbooks, Food & Wine |
| Author | Jim Chevallier |
| Published | 27 June 2011, Monday |
| Language | English |
| E-Book Size | 454.31 KB |
Apres Moi Le Dessert (Jim Chevallier) Book Reviews 2024
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| Download Link | Book Format |
| apres-moi-le-dessert-ebook.pdf | |
| apres-moi-le-dessert-ebook.epub | EPUB |
| apres-moi-le-dessert-ebook.kindle | KINDLE |
Apres Moi Le Dessert E-book (PDF, PUB, KINDLE) Download
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Summary of Apres Moi Le Dessert by Jim Chevallier
The Apres Moi Le Dessert book written by Jim Chevallier was published on 27 June 2011, Monday in the Cookbooks, Food & Wine category. A total of 108 readers of the book gave the book 0 points out of 5.
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