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

For Georges Garin

Title 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

Dedication For Georges Garin

Introduction to the New Edition

US to UK Measurement Conversion Chart

The Original Edition

Preface

French Food and Menu Composition

French Wine

Kitchen Layout and Equipment

Shopping Sources

Basic Preparations

AUTUMN MENUS

Two Formal Autumn Dinners

MENU I

Crayfish Mousse

Ravioli of Chicken Breasts

Roast Leg of Venison with Poivrade Sauce

Sweet Potato Purée

Molded Coffee Custard

MENU II

Sorrel Soup

Fritto Misto

Pheasant Salmis

Sautéed Cèpes à la Bordelaise

Orange Jelly

Two Informal Autumn Dinners

MENU I

Baked Trout Stuffed with Sorrel

Sautéed Veal Kidneys with Mushrooms

Lamb’s Lettuce and Beet Salad

Charlotte with Crêpes

Sabayon Sauce

MENU II

Pike Quenelles à la Lyonnaise

Veal Cutlets à la Tapenade

Stewed Tomatoes

Artichoke Purée

Apple Mousse with Peaches

A Festive Autumn Meal for Two

MENU

Cucumber Salad in Cream Sauce

Baked Lobster Garin

Braised and Roast Partridge with Cabbage

Fresh Figs with Raspberry Cream

Four Simple Autumn Menus

MENU I

Grilled Pepper Salad

Lamb Stew with Artichoke Hearts

Pears in Red Wine

MENU II

Composed Salad

Boiled Pigs’ Tails and Ears with Vegetables

Périgord Pudding

MENU III

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

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

Cervelle de Canut

MENU II

Fresh Sardines in Vine Leaves

Lambs’ Tripes à la Marseillaise

Strawberries in Orange Juice

MENU III

Warm Salad of Small Green Beans

Daube à la Provençale

Macaroni in Braising Liquid (also Cheese and Fruit)

MENU IV

Cold Ratatouille

Blanquette of Beef Tripe with Basil

Steamed Potatoes

Cherries and Fresh Almonds

List of Searchable Terms

List of Recipes

Copyright

About the Publisher

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