The book is orgainized into 12 sections fundamentals, garnishes, hors-d'oeuvre, soups etc. This is a standard aide-memoire for young restauranteurs, hotel proprietors, head waiters, chefs, and food writers which first appeared in 1914, a pocket reference to more than 7000 French terms, sauces and skeleton recipes of the cuisine of Escoffier. Maroon boards with titles in gold, 239pp notched finger index to leading edge. Owner's signature and date, no other markings, just a hint of white residue just to the lower edge of front cover, otherwise Near Fine lacking the dust jacket. (UK) 11th Edition:no date given (there is a handwritten date of 1966 with the Owner's signature to the end paper) date uncertain. This is the perfect book for those who need to know the difference between Demi-Glaze and Sauce Espanole.
It is amusing to note that Sole Casanova is poached, decorated with sliced truffles, surrounded with oysters and mussels and finished with a white wine sauce. In the egg section there are 74 different kinds of omelets identified, and there are an astonishing 300 ways to prepare sole. Owner's signature and date, no other markings, The book is slightly bowed, otherwise Very Good used copylacking the dust jacket. (UK) 13th Edition no date given (there is a handwritten date of 1963 with the Owner's signature to the end paper) date uncertain. EXTRA 10 DAYS APART FROM THE NORMAL SHIPPING PERIOD WILL BE REQUIRED FOR LEATHER BOUND BOOKS. Lang: - Francais, Vol: - Volume 1, Pages 272, Print on Demand. Hope you will like it and give your comments and suggestions. We found this book important for the readers who want to know more about our old treasure so we brought it back to the shelves. We expect that you will understand our compulsion in these books. As these are old books, we processed each page manually and make them readable but in some cases some pages which are blur or missing or black spots. This book is printed in black & white, sewing binding for longer life, Printed on high quality Paper, re-sized as per Current standards, professionally processed without changing its contents. Reprinted in 2021 with the help of original edition published long back. Leather Binding on Spine and Corners with Golden Leaf Printing on round Spine. CHOOSE ANY LEATHER COLOR OF YOUR CHOICE WITHOUT ANY EXTRA CHARGES, JUST OPEN "View Larger Image" BUTTON JUST BELOW THE BOOK IMAGE AND MAIL US YOUR CHOICE. 50TH ANNIVERSARY LIMITED PERIOD DISCOUNT OFFER. Persil - (Parsley) Butter sauce with blanched, chopped parsley. Oignons - (Onion Sauce) Minced onions cooked in milk, seasoned with salt, pepper and nutmeg. Mornay - Béchamel sauce mixed with butter, grated gruyère and parmesan.
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.
Mayonnaise - Put some yolk of eggs in a basin. Add yolk of eggs and whisk in gradually some melted butter and a little water or cream, strain and finish with lemon juice, (Must not boil) Hollandaise - Reduction of vinegar with mignonnette pepper. Garnished with crayfish tails.īéchamel - White roux moistened with milk, salt, onion stuck with cloves, cook for 20 minutes.Ĭardinal - Béchamel sauce with fish stock, truffle essence and lobster butter, cayenne pepper. Add yolks of eggs and finish as Hollandaise sauce, add crayfish, butter and cream. My copy of the book is locked away in a storage unit but I did find a condensed example of what the book is like, the link shows a bit more to give you an idea of it's format Īïoli - Garlic cloves pounded with boiled potato, egg yolk, salt, pepper, lemon juice and oil.īéarnaise - Reduction of chopped shallots, mignonnette pepper, tarragon, salt and vinegar.
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