French cookery: comprising L'art de la cuisine francaise, Le patissier royal, Le cuisinier parisien / by ... M. Careme. Translated by W. Hall.

  • Carême, M. A. (Marie Antonin), 1784-1833.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: French cookery: comprising L'art de la cuisine francaise, Le patissier royal, Le cuisinier parisien / by ... M. Careme. Translated by W. Hall. Source: Wellcome Collection.

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    Page Potage de petites quenelles, et d’an- With quenelles and eels, Venetian guides a la Venitienne; mode . . . .55 „ de quenelles a la Florentine; Florentine method . . 55 „ de riz a la Piemontaise ; Of rice, Piedmontese mode . 55 „ de croutes gratinees a la Mi- Of crusts gratined, Milanese mode . 56 lanaise ; Chap. VI. Des Potages Espagnols. Potage de chapon a l’Espagnole; „ de perdreaux rouges a l’Espa- gnole ; „ de faisan a la Tolosa; de poisson a la Salvator; de garvances et tendrons de veau a la Castille ; ,, de riz et d’agneau a la Bar- celone; ,, de riz et de quenelles a la Se- ville ; „ a lapaysanne Espagnole ; ,, national Espagnol; ,, souffle a 1’Espagnole ; Spanish Soups. Soup of capons, Spanish mode . 56 Of partridges, Spanish mode , 57 Of pheasant, so named from a town in Spain . . .57 Of fish, from a cook so named . 57 Of garvances, large dried peas, and tendrons of veal . .57 Of rice and lamb, so named from a town in Spain . . 57 Of rice and quenelles, from a city in Spain . • . *58 The Spanish peasant’s soup . 58 The national soup of Spain . . 58 In imitation of a souffle . . 58 Chap. VII. Des Dotages Allemands. Potage de seigle a l’Allemaude; „ „ a la Germanique; „ de l’orge perle a la Hongroise ; „ „ alaMarieTherese: „ „ a l’Archiduchesse; „ de quenelles a la Viennoise ; „ „ ala Marie Louise : „ de pois a la Tyrolienne ; „ a la Bohemienne; „ de lait de poulet a la Baden; „ „ a la Fran- conie; „ d’oeufs poches a la Styrie ; „ de petites quenelles a la Schoenbrun ; ,, gratinees a la Schiller; „ a la Westphalienne; „ d’abattis d’oie a l’Allemande; ?, d’abattis d’oie et de foies gras a la Handel; » de quenelles a la Leopold; Chap, Des Potages Pusses. Le Ouka, potage de poisson a la Russe; Potage de filets de poisson a la Bagra- tion ; ,j de cabillaud a la Moika; German Soups. Soup of green rye, German mode . 59 Ditto . . . .60 Of pearl barley, Hungarian mode . 60 So named from the Empress of Aus- tria . . . .60 The Archduchess’s mode . . 60 Of quenelles, Viennese mode . 60 So named from the empress of France 61 Of peas, Tyrolese mode . .61 Bohemian mode . . .61 Of fowl, Baden method . ,61 „ Franconian mode . 62 Of poached eggs, Styrian mode . 62 Of small quenelles, so named from a palace of the Austrian emperor . 62 From the German poet . .62 Westphalian mode . . 62 Giblet soup, German mode . 62 Of giblets and livers, so named from the great Handel . . 63 Of quenelles, from the prince of Saxe Cobourg . . .63 . VIII. Russian Soups. The Ouka, a Russian fish soup . 63 Soup of fish, so named from Prince Bagration . . .64 Soup of cod . . .64