The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season
The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season
Richard Olney
Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.
The French Menu Cookbook
THE FOOD AND WINE OF FRANCE
- SEASON BY DELICIOUS SEASON -
IN BEAUTIFULLY COMPOSED MENUS
FOR AMERICAN DINING AND ENTERTAINING
BY AN AMERICAN LIVING IN PARIS AND PROVENCE
RICHARD OLNEY
The Original Edition with a
New Introduction by PAUL BERTOLLI
For Georges Garin
CONTENTS
Title (#u85febc1a-56d4-5e5a-8328-e3659e9149aa)
Dedication (#uc5cb1866-a4cf-5f7c-9bfe-28ad7a68f58e)
Introduction to the New Edition
US to UK Measurement Conversion Chart
The Original Edition
Preface (#u930d98ad-0465-5346-a2e8-f17a365f4f66)
French Food and Menu Composition
French Wine
Kitchen Layout and Equipment
Shopping Sources
Basic Preparations
AUTUMN MENUS
Two Formal Autumn Dinners
MENU I (#ufebf9223-26a3-4c25-af0d-b0d8637daaeb)
Crayfish Mousse (#u8bb79f7e-20a1-4e6d-b172-001469bf4a13)
Ravioli of Chicken Breasts (#uada6b76b-60c7-41f8-a882-cc7d3b84136d)
Roast Leg of Venison with Poivrade Sauce (#ub7c13884-e8e4-4811-8181-7bd6ae748544)
Sweet Potato Purée (#u50686409-abb2-4f56-b65d-b6ac01fd67d7)
Molded Coffee Custard (#ud8e33ba9-b126-454e-8812-223623c43191)
MENU II
Sorrel Soup (#uf7b1717a-fcce-4482-a556-3b4740f4355d)
Fritto Misto (#u2d80a6cb-e839-45a1-bb26-bf8cd29f6063)
Pheasant Salmis (#u2080b3aa-3fd7-4e57-8319-0032dbacd704)
Sautéed Cèpes à la Bordelaise (#u52fae1cc-1586-460f-a31e-c5a168a07293)
Orange Jelly (#ue96ecbaa-c80c-4521-b77a-99ebf3dd3d28)
Two Informal Autumn Dinners
MENU I
Baked Trout Stuffed with Sorrel (#uae18816a-08e2-413f-aa60-9bd1c9d077d9)
Sautéed Veal Kidneys with Mushrooms (#u13ca2a63-75ff-441d-9655-526b71b0610d)
Lamb’s Lettuce and Beet Salad (#u0b2462e7-3d7c-4805-9917-79884d0a70be)
Charlotte with Crêpes (#u7c876ea8-e840-4987-9af3-085b766f0eab)
Sabayon Sauce (#u62c004c1-cbba-405b-a62a-07416d2d27cd)
MENU II
Pike Quenelles à la Lyonnaise (#u73f97d58-a49c-43d9-874f-58dcf9a2deb6)
Veal Cutlets à la Tapenade (#u066a7eea-60f0-4e9c-9a1f-836c49a049fb)
Stewed Tomatoes (#u2ba58497-4b13-4a67-8e65-3e814e92e5c5)
Artichoke Purée (#ucc0297d9-efa6-4c4a-8bdd-83ed50a8e8da)
Apple Mousse with Peaches (#u86ba24c4-05b4-4ea7-812d-080273274574)
A Festive Autumn Meal for Two
MENU
Cucumber Salad in Cream Sauce (#u179c3009-239c-4111-ac85-ad0a416f0db2)
Baked Lobster Garin (#u74e77468-2022-4bfb-90c1-7929f7f9c406)
Braised and Roast Partridge with Cabbage (#u052a86fd-0938-43f7-b44f-e5da6e8f2cd4)
Fresh Figs with Raspberry Cream (#ub6ee2b98-b41b-4fb4-9460-b70fa3ebed1e)
Four Simple Autumn Menus
MENU I
Grilled Pepper Salad (#u8b6db978-be99-439b-9246-5fe440666387)
Lamb Stew with Artichoke Hearts (#ucfc6668f-d15a-427c-aef0-2fd439fc26e7)
Pears in Red Wine
MENU II
Composed Salad (#u2d960d01-dbbd-405d-b338-57be80bf66ad)
Boiled Pigs’ Tails and Ears with Vegetables (#u6bfe3127-ccca-41c7-b4fa-d492b6403b41)
Périgord Pudding (#u9a561313-a057-42b7-a69b-a1a7088749e2)
MENU III
Fennel à la Grecque (#u65335348-bb07-4238-950f-be30a0739387)
French Moussaka, Watercress (#u3591d5c9-d80c-442d-bbf3-608a46965bde)
Orange Cream (#u1d4b0bd2-7ff5-4eea-ab51-6e2727157234)
MENU IV
Garlic Soup (#ue60207e5-e50d-43b4-8643-4087f9bf6491)
Grilled Lambs’ Hearts and Baby Zucchini (#u58331172-1643-4bd0-9edd-f99df16d6f21)
French Pancake Jelly Rolls (#ue49f008a-e1ba-4990-a60c-f49be8710fc4)
WINTER MENUS
A Note on Truffles (#u04693d6f-494d-406c-97ee-1b9966bf627c)
Two Elegant Winter Suppers
MENU I (#uebd78987-c150-4de4-92ff-2747069387c8)
Caviar (#u5df5d228-fb2b-4b08-9696-aeb160604117)
Scrambled Eggs with Fresh Truffles (#u3b55620c-f273-4225-bfd1-48e3b8f30aac)
Lobsters à la Nage (#u9f03ef64-6c0b-4341-a602-d3c172af0b7c)
Pineapple and Frangipane Fritters (#u24a03770-995c-40e5-a8e3-4be8d3c0027b)
MENU II
Foie Gras (#u96785d5f-64bb-440c-808e-31d8a067d5e8)
Fresh Egg Noodles with Truffles (#u713339fe-99fd-41fe-979f-fa460a0173cc)
Striped Bavarian Cream (#u93eb54ea-c07f-4848-98b7-f1837c216f9b)
An Elaborate Formal Dinner Party
MENU
Cream of Artichoke Soup with Hazelnuts (#u2a0e3624-6528-417a-9229-a8be9d6454a6)
Grilled Fish with Sea Urchin Purée (#ue15e10e1-7e70-4aea-b7c0-ac07a6ebed35)
Timbale of Sweetbreads and Macaroni (#u7e577637-7a28-4c7b-b4aa-8d3507dd8211)
Rum Sherbet
Roast Guinea Fowl with Bacon (#u47d933b1-3527-435c-a100-b8b8a0e2f6a5)
Chestnut Purée with Celery (#ue44c8e79-fa4e-4a52-b3ef-3f86e5b9952c)
Blanc-manger (#u4f9e6518-bd89-470c-aac9-9b58c141ef4e)
Two Informal Winter Dinners
MENU I
Gratin of Stuffed Crêpes (#u427b3ac6-7c52-4464-9173-f8645456baec)
Stuffed Calves’ Ears, Béarnaise Sauce (#ulink_b50603b5-8654-5896-8c51-700a6cf97409)
Molded Tapioca Pudding (#ulink_eafc42c9-e5aa-512a-ad50-93ee6622e8aa)
Apricot Sauce (#ud8d54ded-c91b-4148-8e80-15f792522c8e)
MENU II
Terrine of Sole Fillets (#uddff93bc-2784-4262-ba73-e66deac78751)
Beef Stew à la Bourguignonne (#u615a0f88-bbb5-45ed-8a1a-ff2fefe1889c)
Floating Island (#u636b2e0b-1ecf-4fb2-98ed-dc9a0cb96152)
Three Simple Winter Menus
MENU I
Celeriac in Mustard Sauce (#ue70bc7af-8467-4e77-88ba-0e64dfb8efa1)
Cassoulet (#u46bde3a6-a3c1-4c42-bac5-821044357153)
MENU II
Soufflées à la Suissesse (#ue312611a-5e93-438b-bcfc-536eb902081e)
Skewered Lambs’ Kidneys (#ud265c949-2c3d-49e6-a445-081a53a715bc)
Saffron Rice with Tomatoes
Crêpes à la Normande (#ufd5b929a-328b-4c10-af3f-147b3bbe5a8b)
MENU III
Poached Eggs à la Bourguignonne (#u4797d4bf-1c9b-4626-b843-977594d0feb5)
Beef Tripe à la Lyonnaise (#udc378e24-eb77-4d3d-9ec4-d7c61668b0a7)
Composed Salad (#u020660d4-e764-40b1-b5a8-af0f8114199a)
Pineapple Ice (#ue6c9cce3-d73c-403b-a948-addc10497400)
SPRING MENUS
Two Formal Spring Dinners
MENU I (#u85975bf4-dae7-4b62-b29b-387622f1efc8)
Shellfish Platter (#u2c5421a1-3cda-4a80-9690-8ce2112eb725)
Turban of Sole Fillets with Salmon, Sorrel Sauce (#u3f0bb66a-be1d-43b2-ae6a-585b0660fbc6)
Roast Saddle of Lamb with Herbs (#uc67814fc-f1d1-4098-a08a-e9f85af5a170)
Green Bean Purée (#u2eb04f08-b3f4-4228-8ac9-4a13d555d020)
Artichoke Bottoms with Mushroom Purée (#u9e1175cc-7c7c-4b2c-aec0-70c9747634d2)
Frozen Strawberry Mousse with Raspberry Purée (#ubb6fc284-8ce5-408b-959c-9552813d05c4)
MENU II
Crayfish Salad with Fresh Dill (#u2bcd6d23-f727-427a-83ca-04e4938d90c3)
Spring Stew (#u4b2d61c9-fee5-415c-900d-d77ecf680e30)
Poached Chicken Mousseline (#u45dccac2-4604-4298-b0de-addd827f0a9f)
Crusts with Fresh Morels (#u5ee47a67-342e-457e-8dcd-60edd78c4a70)
Pineapple Surprise (#u16ec9d2b-5f05-4997-8852-e5b8949db559)
Two Informal Spring Dinners
MENU I
Crudités (#ub55ca93a-740e-4ffe-80ae-6722078b3622)
Shrimp Quiche (#u4cf42ee4-e913-49af-b524-ddcc0abb312f)
Coq au Vin (#ubc357c68-058c-441b-bc9a-e1ce52ccec9f)
Flamri with Raspberry Sauce (#u04271fce-b58a-4a19-b5df-a9a60976269b)
MENU II
Marinated Sardine Fillets (#u40f58b99-d0f3-47fa-a029-02677624696e)
Grilled Steak (#uc1f02af2-33cf-4d65-8400-127571818a38)
Marchand de Vin (#uf2b0c0a0-e7cf-4a22-a4cb-781ff02baf27)
Gratin of Potatoes (#u5133e447-4509-4cc3-bb59-f7e619ff43c3)
Apple Tart (#uf599c8b7-9e9c-4fdd-8044-b5feebb94943)
Four Simple Spring Menus
MENU I
Pot-au-Feu (also Salad, Cheese and Fruit) (#u62e490bb-4c45-4083-9230-b27b6af65a1d)
MENU II
Garden Peas à la Française (#u7fb2d753-7efa-41e1-a5e3-55a9f49b8d26)
Blanquette of Veal (#u64954a57-8a44-4d3a-9a1e-657c8394cf0b)
Molded Chocolate Loaf with Whipped Cream (#ua815ca7b-f7bf-466b-beb8-7008dc67ead0)
MENU III
Terrine of Poultry Livers (#uaa682e8f-748f-48ac-9428-21037ab0d37c)
Deep-fried Beef Tripe (#u93adeaf6-0d0c-44d6-84b1-aaf699b0f31e)
Rémoulade Sauce (#u839739ec-6a49-4380-b8df-ddcd73548ac1)
Dandelion and Salt Pork Salad (#ue2d4ff11-79da-4902-b62a-e96d59681e35)
Strawberries in Beaujolais (#ue2311940-46da-4793-bbfc-4f09537fad43)
MENU IV
Warm Asparagus Vinaigrette (#u6df5c086-26ec-4071-98bd-6fd9869a339d)
Calves’ Brains in Red Wine (#uf339975d-4b56-464e-810c-6b5d8dae3efd)
Cauliflower Loaf (#u90692d4a-6b3c-46d7-89dd-3836aa7b0e96)
Molded Apple Pudding (#u1a876858-665c-4024-a756-ab6bc7743b36)
SUMMER MENUS
Two Elegant Summer Dinners (#ubd51f826-072c-4f41-9d50-129b71d4493b)
MENU I (#ubd51f826-072c-4f41-9d50-129b71d4493b)
Artichoke Bottoms with Two Mousses (#uc8d9acb7-2eaa-4255-9e98-ab7fdd63b3a7)
Sole Fillets with Fines Herbes (#uae71bfea-6c06-452e-9372-e8c1cbeeb5a1)
Stewed Cucumbers (#ub9a38708-dc21-4965-b8bb-71ab44acfee9)
Spitted Roast Leg of Lamb (#ud9ec5cd9-21bb-4f7e-85c2-5a27916650a1)
Buttered Green Beans (#u0654f55c-3d9e-418c-bd58-543041c4ef7e)
Peach Melba
MENU II
Calves’ Brains in Cream Sauce (#u22548911-fb3c-4a41-a1ba-1e4357828409)
Squid à l’Américaine (#u5b4ef2a8-69a4-460a-a037-415550d55290)
Jellied Poached Chicken (#u2ccea703-606f-45d3-a48e-dd14aa8daf05)
Apricot Fritters
A Semi-formal Summer Dinner
MENU
Braised Stuffed Artichoke Bottoms (#ud882c107-8dc7-4f41-a776-96131915a99c)
Grilled Lambs’ Kidneys with Herb Butter (#u74543992-3309-4851-a032-88a7cfa19095)
Potato Straw Cake (#u6b72419d-3fd0-4d65-930d-cf89fe48d082)
Peaches in Red Wine
Four Simple Summer Luncheons à la Provençale (#u21f1b94b-abd8-4798-b04d-b25c2dc625c8)
Provençal Cooking (#u21f1b94b-abd8-4798-b04d-b25c2dc625c8)
MENU I
Provençal Fish Stew (#u2e6206d3-fd8e-44a7-8162-a124665840b0)
Cervelle de Canut (#u626c5a3f-e9af-413b-b904-591d207e13c1)
MENU II
Fresh Sardines in Vine Leaves (#u3ca03bef-af90-4eda-b6e1-6d36bb36f7b9)
Lambs’ Tripes à la Marseillaise (#ua2797ae6-da01-4d48-a7cf-a016ed268644)
Strawberries in Orange Juice (#u51d6cf96-df46-4817-9d51-ec034492b184)
MENU III
Warm Salad of Small Green Beans (#u3c61ed26-9899-42bd-a5bd-23443175bdf6)
Daube à la Provençale (#u4cbaee6f-017a-405d-a597-2067adbc732a)
Macaroni in Braising Liquid (also Cheese and Fruit) (#uce0d34b1-3d44-4702-a141-0d5c98c31df2)
MENU IV
Cold Ratatouille (#u08302881-ea66-4798-b236-02b89bb2ea36)
Blanquette of Beef Tripe with Basil (#u6f907a72-ca67-4e78-bdba-5ad9d57f69b8)
Steamed Potatoes (#u33e19a15-ea03-4e60-9e5c-d41e8f36b59c)
Cherries and Fresh Almonds (#u027a7162-b7e8-42ab-aebd-7a4d7c69e720)
List of Searchable Terms
List of Recipes (#ulink_a9d13f14-8cfc-5439-8055-2077200837c7)
Copyright (#ua23e2959-ef1c-5e9d-8e14-8bd15386f05e)
About the Publisher
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Richard Olney
Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.
The French Menu Cookbook
THE FOOD AND WINE OF FRANCE
- SEASON BY DELICIOUS SEASON -
IN BEAUTIFULLY COMPOSED MENUS
FOR AMERICAN DINING AND ENTERTAINING
BY AN AMERICAN LIVING IN PARIS AND PROVENCE
RICHARD OLNEY
The Original Edition with a
New Introduction by PAUL BERTOLLI
For Georges Garin
CONTENTS
Title (#u85febc1a-56d4-5e5a-8328-e3659e9149aa)
Dedication (#uc5cb1866-a4cf-5f7c-9bfe-28ad7a68f58e)
Introduction to the New Edition
US to UK Measurement Conversion Chart
The Original Edition
Preface (#u930d98ad-0465-5346-a2e8-f17a365f4f66)
French Food and Menu Composition
French Wine
Kitchen Layout and Equipment
Shopping Sources
Basic Preparations
AUTUMN MENUS
Two Formal Autumn Dinners
MENU I (#ufebf9223-26a3-4c25-af0d-b0d8637daaeb)
Crayfish Mousse (#u8bb79f7e-20a1-4e6d-b172-001469bf4a13)
Ravioli of Chicken Breasts (#uada6b76b-60c7-41f8-a882-cc7d3b84136d)
Roast Leg of Venison with Poivrade Sauce (#ub7c13884-e8e4-4811-8181-7bd6ae748544)
Sweet Potato Purée (#u50686409-abb2-4f56-b65d-b6ac01fd67d7)
Molded Coffee Custard (#ud8e33ba9-b126-454e-8812-223623c43191)
MENU II
Sorrel Soup (#uf7b1717a-fcce-4482-a556-3b4740f4355d)
Fritto Misto (#u2d80a6cb-e839-45a1-bb26-bf8cd29f6063)
Pheasant Salmis (#u2080b3aa-3fd7-4e57-8319-0032dbacd704)
Sautéed Cèpes à la Bordelaise (#u52fae1cc-1586-460f-a31e-c5a168a07293)
Orange Jelly (#ue96ecbaa-c80c-4521-b77a-99ebf3dd3d28)
Two Informal Autumn Dinners
MENU I
Baked Trout Stuffed with Sorrel (#uae18816a-08e2-413f-aa60-9bd1c9d077d9)
Sautéed Veal Kidneys with Mushrooms (#u13ca2a63-75ff-441d-9655-526b71b0610d)
Lamb’s Lettuce and Beet Salad (#u0b2462e7-3d7c-4805-9917-79884d0a70be)
Charlotte with Crêpes (#u7c876ea8-e840-4987-9af3-085b766f0eab)
Sabayon Sauce (#u62c004c1-cbba-405b-a62a-07416d2d27cd)
MENU II
Pike Quenelles à la Lyonnaise (#u73f97d58-a49c-43d9-874f-58dcf9a2deb6)
Veal Cutlets à la Tapenade (#u066a7eea-60f0-4e9c-9a1f-836c49a049fb)
Stewed Tomatoes (#u2ba58497-4b13-4a67-8e65-3e814e92e5c5)
Artichoke Purée (#ucc0297d9-efa6-4c4a-8bdd-83ed50a8e8da)
Apple Mousse with Peaches (#u86ba24c4-05b4-4ea7-812d-080273274574)
A Festive Autumn Meal for Two
MENU
Cucumber Salad in Cream Sauce (#u179c3009-239c-4111-ac85-ad0a416f0db2)
Baked Lobster Garin (#u74e77468-2022-4bfb-90c1-7929f7f9c406)
Braised and Roast Partridge with Cabbage (#u052a86fd-0938-43f7-b44f-e5da6e8f2cd4)
Fresh Figs with Raspberry Cream (#ub6ee2b98-b41b-4fb4-9460-b70fa3ebed1e)
Four Simple Autumn Menus
MENU I
Grilled Pepper Salad (#u8b6db978-be99-439b-9246-5fe440666387)
Lamb Stew with Artichoke Hearts (#ucfc6668f-d15a-427c-aef0-2fd439fc26e7)
Pears in Red Wine
MENU II
Composed Salad (#u2d960d01-dbbd-405d-b338-57be80bf66ad)
Boiled Pigs’ Tails and Ears with Vegetables (#u6bfe3127-ccca-41c7-b4fa-d492b6403b41)
Périgord Pudding (#u9a561313-a057-42b7-a69b-a1a7088749e2)
MENU III
Fennel à la Grecque (#u65335348-bb07-4238-950f-be30a0739387)
French Moussaka, Watercress (#u3591d5c9-d80c-442d-bbf3-608a46965bde)
Orange Cream (#u1d4b0bd2-7ff5-4eea-ab51-6e2727157234)
MENU IV
Garlic Soup (#ue60207e5-e50d-43b4-8643-4087f9bf6491)
Grilled Lambs’ Hearts and Baby Zucchini (#u58331172-1643-4bd0-9edd-f99df16d6f21)
French Pancake Jelly Rolls (#ue49f008a-e1ba-4990-a60c-f49be8710fc4)
WINTER MENUS
A Note on Truffles (#u04693d6f-494d-406c-97ee-1b9966bf627c)
Two Elegant Winter Suppers
MENU I (#uebd78987-c150-4de4-92ff-2747069387c8)
Caviar (#u5df5d228-fb2b-4b08-9696-aeb160604117)
Scrambled Eggs with Fresh Truffles (#u3b55620c-f273-4225-bfd1-48e3b8f30aac)
Lobsters à la Nage (#u9f03ef64-6c0b-4341-a602-d3c172af0b7c)
Pineapple and Frangipane Fritters (#u24a03770-995c-40e5-a8e3-4be8d3c0027b)
MENU II
Foie Gras (#u96785d5f-64bb-440c-808e-31d8a067d5e8)
Fresh Egg Noodles with Truffles (#u713339fe-99fd-41fe-979f-fa460a0173cc)
Striped Bavarian Cream (#u93eb54ea-c07f-4848-98b7-f1837c216f9b)
An Elaborate Formal Dinner Party
MENU
Cream of Artichoke Soup with Hazelnuts (#u2a0e3624-6528-417a-9229-a8be9d6454a6)
Grilled Fish with Sea Urchin Purée (#ue15e10e1-7e70-4aea-b7c0-ac07a6ebed35)
Timbale of Sweetbreads and Macaroni (#u7e577637-7a28-4c7b-b4aa-8d3507dd8211)
Rum Sherbet
Roast Guinea Fowl with Bacon (#u47d933b1-3527-435c-a100-b8b8a0e2f6a5)
Chestnut Purée with Celery (#ue44c8e79-fa4e-4a52-b3ef-3f86e5b9952c)
Blanc-manger (#u4f9e6518-bd89-470c-aac9-9b58c141ef4e)
Two Informal Winter Dinners
MENU I
Gratin of Stuffed Crêpes (#u427b3ac6-7c52-4464-9173-f8645456baec)
Stuffed Calves’ Ears, Béarnaise Sauce (#ulink_b50603b5-8654-5896-8c51-700a6cf97409)
Molded Tapioca Pudding (#ulink_eafc42c9-e5aa-512a-ad50-93ee6622e8aa)
Apricot Sauce (#ud8d54ded-c91b-4148-8e80-15f792522c8e)
MENU II
Terrine of Sole Fillets (#uddff93bc-2784-4262-ba73-e66deac78751)
Beef Stew à la Bourguignonne (#u615a0f88-bbb5-45ed-8a1a-ff2fefe1889c)
Floating Island (#u636b2e0b-1ecf-4fb2-98ed-dc9a0cb96152)
Three Simple Winter Menus
MENU I
Celeriac in Mustard Sauce (#ue70bc7af-8467-4e77-88ba-0e64dfb8efa1)
Cassoulet (#u46bde3a6-a3c1-4c42-bac5-821044357153)
MENU II
Soufflées à la Suissesse (#ue312611a-5e93-438b-bcfc-536eb902081e)
Skewered Lambs’ Kidneys (#ud265c949-2c3d-49e6-a445-081a53a715bc)
Saffron Rice with Tomatoes
Crêpes à la Normande (#ufd5b929a-328b-4c10-af3f-147b3bbe5a8b)
MENU III
Poached Eggs à la Bourguignonne (#u4797d4bf-1c9b-4626-b843-977594d0feb5)
Beef Tripe à la Lyonnaise (#udc378e24-eb77-4d3d-9ec4-d7c61668b0a7)
Composed Salad (#u020660d4-e764-40b1-b5a8-af0f8114199a)
Pineapple Ice (#ue6c9cce3-d73c-403b-a948-addc10497400)
SPRING MENUS
Two Formal Spring Dinners
MENU I (#u85975bf4-dae7-4b62-b29b-387622f1efc8)
Shellfish Platter (#u2c5421a1-3cda-4a80-9690-8ce2112eb725)
Turban of Sole Fillets with Salmon, Sorrel Sauce (#u3f0bb66a-be1d-43b2-ae6a-585b0660fbc6)
Roast Saddle of Lamb with Herbs (#uc67814fc-f1d1-4098-a08a-e9f85af5a170)
Green Bean Purée (#u2eb04f08-b3f4-4228-8ac9-4a13d555d020)
Artichoke Bottoms with Mushroom Purée (#u9e1175cc-7c7c-4b2c-aec0-70c9747634d2)
Frozen Strawberry Mousse with Raspberry Purée (#ubb6fc284-8ce5-408b-959c-9552813d05c4)
MENU II
Crayfish Salad with Fresh Dill (#u2bcd6d23-f727-427a-83ca-04e4938d90c3)
Spring Stew (#u4b2d61c9-fee5-415c-900d-d77ecf680e30)
Poached Chicken Mousseline (#u45dccac2-4604-4298-b0de-addd827f0a9f)
Crusts with Fresh Morels (#u5ee47a67-342e-457e-8dcd-60edd78c4a70)
Pineapple Surprise (#u16ec9d2b-5f05-4997-8852-e5b8949db559)
Two Informal Spring Dinners
MENU I
Crudités (#ub55ca93a-740e-4ffe-80ae-6722078b3622)
Shrimp Quiche (#u4cf42ee4-e913-49af-b524-ddcc0abb312f)
Coq au Vin (#ubc357c68-058c-441b-bc9a-e1ce52ccec9f)
Flamri with Raspberry Sauce (#u04271fce-b58a-4a19-b5df-a9a60976269b)
MENU II
Marinated Sardine Fillets (#u40f58b99-d0f3-47fa-a029-02677624696e)
Grilled Steak (#uc1f02af2-33cf-4d65-8400-127571818a38)
Marchand de Vin (#uf2b0c0a0-e7cf-4a22-a4cb-781ff02baf27)
Gratin of Potatoes (#u5133e447-4509-4cc3-bb59-f7e619ff43c3)
Apple Tart (#uf599c8b7-9e9c-4fdd-8044-b5feebb94943)
Four Simple Spring Menus
MENU I
Pot-au-Feu (also Salad, Cheese and Fruit) (#u62e490bb-4c45-4083-9230-b27b6af65a1d)
MENU II
Garden Peas à la Française (#u7fb2d753-7efa-41e1-a5e3-55a9f49b8d26)
Blanquette of Veal (#u64954a57-8a44-4d3a-9a1e-657c8394cf0b)
Molded Chocolate Loaf with Whipped Cream (#ua815ca7b-f7bf-466b-beb8-7008dc67ead0)
MENU III
Terrine of Poultry Livers (#uaa682e8f-748f-48ac-9428-21037ab0d37c)
Deep-fried Beef Tripe (#u93adeaf6-0d0c-44d6-84b1-aaf699b0f31e)
Rémoulade Sauce (#u839739ec-6a49-4380-b8df-ddcd73548ac1)
Dandelion and Salt Pork Salad (#ue2d4ff11-79da-4902-b62a-e96d59681e35)
Strawberries in Beaujolais (#ue2311940-46da-4793-bbfc-4f09537fad43)
MENU IV
Warm Asparagus Vinaigrette (#u6df5c086-26ec-4071-98bd-6fd9869a339d)
Calves’ Brains in Red Wine (#uf339975d-4b56-464e-810c-6b5d8dae3efd)
Cauliflower Loaf (#u90692d4a-6b3c-46d7-89dd-3836aa7b0e96)
Molded Apple Pudding (#u1a876858-665c-4024-a756-ab6bc7743b36)
SUMMER MENUS
Two Elegant Summer Dinners (#ubd51f826-072c-4f41-9d50-129b71d4493b)
MENU I (#ubd51f826-072c-4f41-9d50-129b71d4493b)
Artichoke Bottoms with Two Mousses (#uc8d9acb7-2eaa-4255-9e98-ab7fdd63b3a7)
Sole Fillets with Fines Herbes (#uae71bfea-6c06-452e-9372-e8c1cbeeb5a1)
Stewed Cucumbers (#ub9a38708-dc21-4965-b8bb-71ab44acfee9)
Spitted Roast Leg of Lamb (#ud9ec5cd9-21bb-4f7e-85c2-5a27916650a1)
Buttered Green Beans (#u0654f55c-3d9e-418c-bd58-543041c4ef7e)
Peach Melba
MENU II
Calves’ Brains in Cream Sauce (#u22548911-fb3c-4a41-a1ba-1e4357828409)
Squid à l’Américaine (#u5b4ef2a8-69a4-460a-a037-415550d55290)
Jellied Poached Chicken (#u2ccea703-606f-45d3-a48e-dd14aa8daf05)
Apricot Fritters
A Semi-formal Summer Dinner
MENU
Braised Stuffed Artichoke Bottoms (#ud882c107-8dc7-4f41-a776-96131915a99c)
Grilled Lambs’ Kidneys with Herb Butter (#u74543992-3309-4851-a032-88a7cfa19095)
Potato Straw Cake (#u6b72419d-3fd0-4d65-930d-cf89fe48d082)
Peaches in Red Wine
Four Simple Summer Luncheons à la Provençale (#u21f1b94b-abd8-4798-b04d-b25c2dc625c8)
Provençal Cooking (#u21f1b94b-abd8-4798-b04d-b25c2dc625c8)
MENU I
Provençal Fish Stew (#u2e6206d3-fd8e-44a7-8162-a124665840b0)
Cervelle de Canut (#u626c5a3f-e9af-413b-b904-591d207e13c1)
MENU II
Fresh Sardines in Vine Leaves (#u3ca03bef-af90-4eda-b6e1-6d36bb36f7b9)
Lambs’ Tripes à la Marseillaise (#ua2797ae6-da01-4d48-a7cf-a016ed268644)
Strawberries in Orange Juice (#u51d6cf96-df46-4817-9d51-ec034492b184)
MENU III
Warm Salad of Small Green Beans (#u3c61ed26-9899-42bd-a5bd-23443175bdf6)
Daube à la Provençale (#u4cbaee6f-017a-405d-a597-2067adbc732a)
Macaroni in Braising Liquid (also Cheese and Fruit) (#uce0d34b1-3d44-4702-a141-0d5c98c31df2)
MENU IV
Cold Ratatouille (#u08302881-ea66-4798-b236-02b89bb2ea36)
Blanquette of Beef Tripe with Basil (#u6f907a72-ca67-4e78-bdba-5ad9d57f69b8)
Steamed Potatoes (#u33e19a15-ea03-4e60-9e5c-d41e8f36b59c)
Cherries and Fresh Almonds (#u027a7162-b7e8-42ab-aebd-7a4d7c69e720)
List of Searchable Terms
List of Recipes (#ulink_a9d13f14-8cfc-5439-8055-2077200837c7)
Copyright (#ua23e2959-ef1c-5e9d-8e14-8bd15386f05e)
About the Publisher
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Richard Olney
Тип: электронная книга
Жанр: Кулинария
Язык: на английском языке
Издательство: HarperCollins
Дата публикации: 16.04.2024
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О книге: Voted ′The Best Cookbook Ever′ by The Observer Food Monthly, Richard Olney′s The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney′s home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus – from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney′s delightful book is a masterful resource that is a must for every home cook.