French Provincial Cooking (124 page)

Read French Provincial Cooking Online

Authors: Elizabeth David

BOOK: French Provincial Cooking
2.62Mb size Format: txt, pdf, ePub
Potatoes
in aïgroissade
with aioli
à l’aligot
Anna
baked in the oven; with mutton and pork; soft roes in
Belle de Juillet
in butter
cakes
and celeriac purée; with hare; with partridges stewed in white wine; with venison
celery, and ham salad
with choucroute
cooked in a clay pot or diable
Dauphine
Fir-apple Pink
flour
gnocchi
gratin dauphinois
with juniper berries
kidney variety
King Edward
Kipfler
and leek soup, iced
left-overs
Majestic
mandoline, for slicing
mousseline
and onion soup, cream of
with oxtail
parer;
See also
Légumex
with parsley butter
and pork omelette
purée; with deep fried eggs; with meat juice
salad; hot, with sausage
sausages
sauté of, with carrots; served with venison
sauté of, with onions
and semolina gnocchi; with saddle of hare
soup, with carrots; with céleri-rave; with leek, iced; liquid from broad beans in;
Potatoes
soup, with onions; with sorrel
starch
and tomato soup, cream of
and watercress soup, cream of
Pot-au-feu
aïoli with beef from
bouillon from
clarification of
degraissis to be obtained from
gherkins with
left-overs: how to use up beef from; how to use up oxtail from
Lorraine version of
marmite or stock-pot for
meat cuts for
Provencal variation of
salad from beef or
vegetables for
Potée
bourguignonne
lorraine
Potiron aux crevettes, potage crème de
Potted goose and pork
pork
rabbit and pork
Pouchouse
Pouilly, white wine of
Poulard, Mère; menu at her hotel
Poularde de Bresse
demi-deuil
au riz
Poule à la creme et à l’estragon
en daube
farcie en daube à la berrichonne
au pot; du bearnais; à la crème normande
au riz à la crème
Poulet à la crème
à l’estragon
farci en cocotte
fritot de
au gratin à la savoyarde
à la Marengo, invention of
rôti; au beurre
sauté
Célestine
chasseur
dauphinois
forestière
Mistral
aux olives de Provence
Parmentier
Poincaré
provençale
Poulpe
Poultry and game
Pourpier
Poussins, petits
à la polonaise
Praires
Prault, Madame Lefeuvre
Prawns, en chemise
Courchamps
with cream and brandy sauce
Dublin Bay; frozen; with spiced rice
for hors-d’œuvre
;
at Mère Nénette’s
left-overs
with lemon and salt
Pacific
Spanish paella, cooked in the manner of
Pré aux Clercs restaurant
Preserving of fruit in France
Preserving jar, French type
Preserving of meat or game by marinating
Preserving pan
Pressac, Pierre de,
Considerations sur la Cuisine
Prévalaye, butter of
‘Prince of Gastronomes’,
See
Curnonsky
Primeurs, M. Boulestin’s opinion of
Prosciutto di Parma
Proust, Marcel, on madeleines
Provençale, sauce, pour les saumons
Provence
Provence, cookery of
chick peas of
chou farci of
crystallized fruit of
dishes of
estouffat de bœuf of
Ford Madox Ford on
garlic of
ham of
honey of
meal there described by Madame, Léon Daudet
olive oil of, as dressing for salad; in mayonnaise with langouste
olives of
pot-au-feu variation
Provence
string beans of
wines of
Provence
,
La
(guide)
Prune liqueur
Pruneaux de Bordeaux
de Tours
Prunelle (eau-de-vie)
Prunes d’Agen
a l’eau-de-vie
au four
with pork
Pudding aux mûres
Pumpkin and shrimp soup, cream of
Purées—of broad beans
of celeriac and potatoes
de céleri-rave et pommes de terre
of dried split peas, with ham
de fives
d’oseille; à la crème
Punlane
Pyramide restaurant, Vienne
Pyrenees
Quails, vine leaves with
Quasi of veal
Quatre-épices
Quenelles
binding of
de brochet
au gratin au beurre d’écrevisses
of pike
with white butter sauce
Quérillac, A.,
Cuisine Coloniale. Les Bonnes Recettes de Chloé Mondésir
Quetsch plums
eau-de-vie
in quiches
tart
Queue de bœuf, aux olives noires
panée
des vignerons
Quiches
au fromage blanc
lorraine
à l’oignon
aux pruneaux
Quimper
Quince marmelade
paste
pie
Rabbit-potted, with pork
stewed in red wine with beef and pork or hare
Rāble de lièvre, à la crème; à l’alsacienne
piquage of
à la Piron
Racouchot, Henri
his recipe for hare
Radishes as hors-d’œuvre
Ragoût, faire revenir process in making of
Raie
batis
au beurre noir
bouclée
gratinée au fromage
Raifort
à la crème, sauce
aux noix, sauce
Ramble through Normandy
,
A
Ramekins
Ramequin
Randall & Aubin, Soho
Rascasse
in bouillabaisse
Raspberries, with crémets
with fromage à la crème
with fromage de Fontainebleau
as stuffing for melon
Raspberry cream
ice cream
Ratatouille niçoise
Ravier
Ravigote, sauce
Ravioli
Raymond, makers of brandade at Nîmes
Reboul,
La Cuisinière Provençale
Reboux, Paul,
The New French Cooking
Récamier, Madame
Recettes de Grandmère, Les
Recettes et Paysages
(5 vols.)
107 Recettes
ou
Curiosités Culinaires
Red-currants,
See
Currants
Redoutant olives
Reduction of sauces
Rémoulade, sauce
Remoulins, café at
Renaudet, Benjamin,
Les Secrets de la Bonne Table
his cream of cauliflower soup
his œufs sur le plat
his partridge salad
Renauld, Jules,
Les Hostelleries et Taverniers de Nancy
Réserve, Beaulieu
Réserve,Monte Carlo
Restaurant de la Cloche, Dijon
Restes, les
Return to Normandy
Revenir, faire
Reymond, M., designer of Montagne’s charcuterie
Reynière, Grimond de la,
Almanach des Gourmands
Rhône, cookery of
Rice
flour
left-overs
served with meat stews
with mussels
with pheasant
pilaff, to go with boiled duck
with prawns
salad; with chicken with cream and tarragon sauce
as stuffing for sweet peppers
and tomato salad
Richardin, Edmond,
L’Art du Bien Manger
his bananes Baronnet
his bifteks à la mode du pays de Vaux
his recipe for wild boar
Richelieu-Michel, restaurant
Riesling, with foie gras
Rillettes de lapin
d’oie
de porc; grattons in; of Touraine
Rillons of pork
Riom
Ris d’agneau
de veau; à la crème aux champignons; à l’oseille
Rissoles
Riz
caroline
crème de
au gras
du Piémont
Roasting tin
Robert, sauce
Robertot, the family
Robot-coupe
Rocambole
Roche, Old Compton Street
Rocher de Cancale restaurant
Rock salt
Rocket
Roe-deer cutlets baked in the oven
Roes, soft, in baked potatoes
Rognonnade of veal
Rognons de bœuf à la charentaise
de porc au vin blanc
Rolling-pin
Romarin; rosemary
Ronay, Egon
Rondin
Roquebrune
Roquefort cheese
Roquette
Rosette sausage
Rôti de contrefilet
de lièvre à la betterave
Rôtisserie Périgourdine
Rouelle
Rouen
duck of
Rouff, Marcel
Rouge pâle de Niort onions
Rougeon olives
Rouget grille, en chemise
aux olives
Rouget-grondin
Rougets à la meunière
Roukhomovsky, Suzanne,
Cuisine et Pâtisserie de Russie, d’Alsace
,
de Roumanie
,
et d’Orient
Roulade de pore à la gelée
Rouleau
Rouquiers
Rousselet de Béarn
Roussillon, district in south-western France, cookery of the
sauce catalane of
Roussillon, Provence
mushroom cultivation near
Routiers, cafés
Rouy cheese
Rouzier, Édouard
Rowe, Vivian,
Return to Normandy
Rye flour
Saffron; safran
Sage
Sailland, Maurice-Edmond,
See
Curnonsky
Saindoux
Saint-Ange, Madame E.,
Livre de Cuisine
her alternative method for sauce hollandaise
her œufs à la coque
Saint-Étienne-les-Orgues
Saint-Faust
Saint-Georges, André,
La Table et l’Amour
Saint-Hilaire, Monsieur Barthélemy
Saint-Julien-de-Concelles
Ste Ménéhould, à la
Saintonge, honey of
St Pierre
filets de, à la deauvillaise; à la normande
Saint Prin
St Rémy
St Sulpice, abbey of
Salad
artichokes and lettuce
basket
beef
Belgian endive
with bœuf à la mode
bowl
potatoes for
See also
Salades listed
Salade cauchoise (potatoes, celery and ham)
de céleris et de betteraves (celery and beetroot)
au chapon
lyonnaise
niçoise
Escoffier’s version
Escudier’s version
Heyraud’s version
panier à
parisienne
de perdreaux à la vendéenne
de pissenlits (dandelions)
de pois chiches (chick peas)
de pommes de terre (potatoes)
de riz aux tomates (rice and tomato)
simple, de saison (green salad)
verte à l’angevine (green salad with Gruyère cheese)
Saladier
Salaisons
Salamandre
Salame
Italian
Sales, Prosper,
La Grande Cuisine Illustrée
Salmon, with beurre blanc
grilled, with devil sauce
left-overs
middle cut of, with green butter; with Provençal sauce; with sauce ravigote
sauce hollandaise with
steaks with white wine
Salmon trout, baked
with mayonnaise
with Montpellier butter
sauce verte to go with
walnut and horseradish sauce to go with
Salon d’Automne, Paris
Salpicon
Salsifis; salsify, beignets de
sautés au beurre
Salt, refined
rock
sea
spiced
Salt—beef, stock of
fish
herring
pork,
See
Pork
Salting brine
Saltpetre
Samphire
Sancerre, white wine of
Sans-Filistes Gastronomes, Les,
Les Belles Recettes des Provinces Françaises
Sarcelle rôtie au four
Sardines
Sarrasin, farine de
Sarriette (poivre d’âne)
with broad beans
Sauce, binding of
bouillon as basis of
curdling of, remedy for
depouiller une sauce
disintegration of, remedy for
duxelles as basis of
liaison of

Other books

Counterattack by Sigmund Brouwer
Access Unlimited by Alice Severin
Dark Target by David DeBatto
Hunter Killer by Patrick Robinson
Sliding Into Home by Kendra Wilkinson
Jumping at Shadows by R.G. Green
Shot in the Dark by Conner, Jennifer