French Provincial Cooking (121 page)
Read French Provincial Cooking Online
Authors: Elizabeth David
Harengs grillés, sauce à la moutarde
Haricot beans,
See
Beans
See
Beans
Haricots blancs, maître d’hôtel; secs
Haricots à la bretonne
à la crème
verts, au beurre; à la provençale; in Provence
au vin rouge
Harrods
Having Crossed the Channel
Haywood, Arthur L. (translator),
Fine Bouche: A History of the Restaurant in France
Fine Bouche: A History of the Restaurant in France
Hazelnut stuffing for olives
Hélices vigneronnes
Helix aspersa
Helix pomatia
Henri IV of Navarre, King of France
Hérault, truffles of
Herb tea
Herbs, Spices, Condiments etc.
Herring
fillets
grilled with mustard sauce
salt
Heyraud, H.,
La Cuisine à Nice
La Cuisine à Nice
his piments farcis
his salade niçoise
Histoire de l’Alimentation et de la Gastronomie depuis la Préhistoire jusqu’à nos Jours
Hollandaise, sauce
with asparagus
with leaf artichokes
Homard à l’américaine; Escoffier’s version; Pierre Huguenin’s version; de Pomiane’s opinion of; origin of
Bonnefoy
à la bordelaise
à la charentaise
Homard, Courchamps
au court-bouillon
à la mayonnaise
Honey
Hors-d’œuvre
cold
hot
ravier used for serving of
others:
anchoïade
andouille
calf’s feet
cervelas truffé
chicken, boned, stuffed, in jelly
duck pâté; truffled
egg mayonnaise, made with sauce verte
fennel
iced ham mousse
jambon de Bayonne
lamb, braised and grilled breast of
leeks, stewed in oil with tomatoes; with red wine
mayonnaise of lobster, crawfish, or Dublin Bay prawns
mixed
mussels with spiced rice
œufs à la lyonnaise
oxtail, grilled
pâté de foie gras
pâtés and terrines
pigs’ trotters, grilled; with sauce tartare
pilaff rice in duck stock
porcelet en gelée
prawns, green olives, bread and wine at Nénette’s
in Provence
rillettes
salade lyonnaise
sausage dishes
sweet peppers stuffed with rice
Horseradish
and cream sauce
importers of
sauce, with sausage; with pot-au-feu
and walnut sauce
Hostelleries et Taverniers de Nancy, Les
Hôtel de la Couronne, Rouen
Hôtel du Louvre, Pont-Audemer
Hôtel du Midi, Lamastre
Hôtel de la Poste, Duclair, duck at; hors-d’œuvre at
Hôtel Poulard, Mont St. Michel, menu of
‘A Household in the Eighteen-seventies’
Huguenin, Pierre,
Les Meilleures Recettes de ma Pauvre Mère
Les Meilleures Recettes de ma Pauvre Mère
Huguenote
Huile d’arachides
as substitute for olive oil; in mayonnaise
Huile de noix
Huile d’olive
Huitres farcies
mornay
Hysope; hyssop
Ice chest
Ices; ice cream:
apparatus for
apricot
coffee
lemon
melon
raspberry
Icing sugar
Île de France, cookery of
Île de France
(liner)
(liner)
Imam bayeldi
Improvising in the kitchen
Indian corn
Ink fish; with aïoli; stewed
Inxent, meal at country inn at
Irouléguy
Isère, truffles at
Isigny, butter of; cheese of
Isnard, Léon,
Cuisine Française et Africaine
Cuisine Française et Africaine
La Gastronomie Africaine
Italian rice
Izon stock-pots
Jacobert Kirsch
Jam:
bitter cherry
peach
quince marmalade
quince paste
red-currant jelly
Jamaica pepper
Jambon:
d’Auvergne
de Bayonne; substitute for
blanc
Jambon:
à la corsoise
à la crème; au gratin
au foin
glacé
à la lie de vin
de montagne
à la morvandelle
navets au
omelette au
de Paris
du pays
persillé de Bourgogne
saupiquet of
soufflé glacé au
d’York
Jambonneau
Jambonnette sausage
James, Henry
A Little Tour in France
Jardinière
Jarret de bœuf en daube
Jaune paille des Vertus onions
Jerusalem artichokes,
See
Artichokes (Jerusalem)
See
Artichokes (Jerusalem)
Jewish traditional dishes in cooking of Alsace
John Dory, fillets of:
in bourride
with onions and cream sauce
stewed in cider with mussels
with mussels
Journal, 1929,
Arnold Bennett’s
Arnold Bennett’s
Jouveau, Maurice
Judru sausage
Jug for measuring
Juniper berries
Jura, truffles of
Jurançon
Jus
Kari
Kenrick stock-pots
Kettle
fish
Kidney:
(beef) fat of; stewed in white wine with mushrooms
left-overs
(pork) fat of; in white wine
Kidney variety potatoes
King Edward potatoes
Kipfler potatoes
Kirsch
with apricots
with bananas
with chestnuts
in choucroute
in cream stuffing for pancakes
in fruit salad
with pineapple
true fruit alcohol
Kirschwasser
Kitchen equipment, buying of
Kitchiner, Dr. William,
The Cook’s
Oracle
The Cook’s
Oracle
Knives, various
Knuckle of pork, cured
Kugelhopf
mould for
Labèque, M. H.,
Le Cuisinier Landais et les Bons Domestiques
Le Cuisinier Landais et les Bons Domestiques
La Celle St. Cloud
La Chapelle, Vincent,
The Modern Cook
The Modern Cook
Ladle
La Flêche, chickens of
Lac de Bourget, ombres-chevaliers of
Laitances en sabots
Lallemand, Roger,
La Cuisine de Chez Nous
La Cuisine de Chez Nous
Gastronomie Bourbonnaise
Laloue, P. E.,
Le Guide de la Charcuterie
Le Guide de la Charcuterie
Lamastre
charcuterie shop at
Hôtel du Midi at
La Mazille,
La Bonne Cuisine en Périgord
La Bonne Cuisine en Périgord
Lamb
baked with potatoes
best end of neck of, with carrots, leeks, and tomatoes; with haricot beans
brains, with black butter
breast of, braised and grilled; served cold
in cassoulet de Toulouse à la ménagère
chick peas to go with
courgettes to go with
cutlets
cuts of
fillet of, roast
glazed turnips to go with
Jerusalem artichokes to go with
left-oven
Lamb
leg of, with haricot beans; roast, with chopped onion and nutmeg
liver of, with herbs and mushrooms
of Normandy
reared in salt marshes
roast, on a spit, in Provence
saddle of, roast; vegetables to eat with
à la Ste Ménéhould
sauce paloise to go with
shoulder of baby, with carrots, leeks and tomatoes; baked with potatoes
sweetbreads
underdone in France by English standards
Lamproie aux poireaux et au vin rouge
Lancashire cheese
Lancashire hot pot, Beckenoff reminiscent of
Landes
cookery of
Langeais, beurre blanc of
Langlais (chef)
Langouste, à l’américaine, de Pomiane ón
in bouillabaisse
civet de
comme chez Nénette
à la crème au gratin
à la mayonnaise; made with Provençal olive oil
niçoise
à la sétoise
some old ways of serving
with tomato, brandy, and garlic-scented sauce
Langoustines, en brochettes
cooked in manner of Spanish paella
as hors-d’œuvre
mayonnaise de
Languedoc, cookery of
Lapaire, Hugues,
La Cuisine Berrichonne
La Cuisine Berrichonne
Lard; omelette au; soupe au
Lardage des viandes
of sweetbreads
of veal
Larding needle
Lardoire
Lardoons
Larousse Gastronomique
La Sainte Baume
La
Table
Table
Laurier, feuilles de
Lazarque, Auricoste de,
La Cuisine Messine
La Cuisine Messine
Lèchefrite
Le Creuset
Lee, Susan
Leeks
and cream pie
à la grecque
as hors-d’œuvre
and potato soup, iced
preparation of
with red wine
salad
stewed, in butter; in oil, with tomatoes
Left-overs
Leg of lamb, with haricot beans
roast, with chopped onion and nutmeg
Legumes
à la grecque
en salade
Légumex
Leicester medley pie, Beckenoff reminiscent of
Le Mans, chickens of
Lemon: ice; rind; soufflé
Lemon-balm
Lentils; lentilles
of Auvergne, with parsley butter
blondes or German
maître d’hôtel; with venison etc.
with parsley butter
au petit salé
purée of, with partridge stewed in white wine; with pork; with saddle of hare
du Puy
and sorrel soup
Léontine, the Robertots’ cook
Le Puy, lentils of
Les Baux
Les Halles
Les Saintes-Maries-de-la-Mer, hotel at
Le Thor, Provence, its grapes
Letters
from
Madame de Sévigné
from
Madame de Sévigné
Lettuce:
leaves, in hors-d’œuvre
Lettuce:
salad, with artichoke hearts
salad, with hard-boiled eggs, to go with veal
hearts, to go with veal
soup
Levure
Liaison d’une sauce
Lièvre:
civet de, de Diane de Châteaumorand
filets de, chasseur
râble de, à la crème; à la crème à l’alsacienne; à la Piron; piquage of
rôti de, à la betterave
terrine de
train de
Life in Normandy
Liger, Louis,
Le Ménage des Champs et le Jardinier Français
Le Ménage des Champs et le Jardinier Français
Light tomato soup
Limassade
Limat, limaou
Lime tree flowers
infusion of
Lion of Aries
Liqueurs, omelette soufflée aux
Little Tour in France, A
Livarot cheese
Liver:
advice on braising of
calf’s, with herbs and mushrooms
chicken, with rice
duck, cooked with grapes
lamb’s, with herbs and mushrooms
and pork pâté
Livre de Cuisine, Le
Livre de Cuisine de Madame Saint-Ange, Le
Livre
d’Or de la
Gastronomie Française
d’Or de la
Gastronomie Française
Livre du Pain
,
Le
,
Le
Lobster, à l’américaine
Bonnefoy
Courchamps
in cream sauce, unsuitable for omelettes
flaming of
mayonnaise
with mayonnaise
Newburg
rock, with cream and white wine sauce
some old ways of serving
with vermouth and cream sauce
with white butter sauce
Loire, cookery of
wines of
Longe (of veal)
Lorrain, Le (Claude Gelée)
Lorraine, anise cheese of
cookery of
eaux-de-vie of
ham of
horseradish sauce of
potée
quiche of
Louche
Louit mustard
Lou-kenkas, with oysters
Loup de mer
Lovell, M. S.,
Edible Mollusks
Edible Mollusks
his octopus dish
Lowndes, Mrs. Belloc, quotation from her article in
Wine and Food Society Quarterly
Wine and Food Society Quarterly
Lozère, truffles of
Lubéron, wine of
Lucas, Elizabeth (translator),
The New French Cooking
The New French Cooking
Luxeuil, ham of
Lyon
Lyon, Ninette
Lyonnais, cookery of
salad
sausage
wines drunk in
Macaronade
Macaroni
Mace; macis
Mackerel
with egg, butter and herb sauce
fillets, with potatoes and fresh tomato sauce; tinned; in white wine
with olives and white wine
roes
Ma Cuisine
Ma Cuisine
du
Soleil
du
Soleil
Madame Bégué’s Recipes of Old New Orleans Creole Cookery
Madeira, use of in consommé; in sauce
Madeleines
Madère, sauce
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DEAD (Book 12): End by Brown, TW
