Книга - The French Menu Cookbook: The Food and Wine of France — Season by Delicious Season

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


Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.









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








For Georges Garin




CONTENTS


Title (#u85febc1a-56d4-5e5a-8328-e3659e9149aa)

Dedication (#uc5cb1866-a4cf-5f7c-9bfe-28ad7a68f58e)

Introduction to the New Edition

US to UK Measurement Conversion Chart

The Original Edition

Preface (#u930d98ad-0465-5346-a2e8-f17a365f4f66)

French Food and Menu Composition

French Wine

Kitchen Layout and Equipment

Shopping Sources

Basic Preparations

AUTUMN MENUS

Two Formal Autumn Dinners

MENU I (#ufebf9223-26a3-4c25-af0d-b0d8637daaeb)

Crayfish Mousse (#u8bb79f7e-20a1-4e6d-b172-001469bf4a13)

Ravioli of Chicken Breasts (#uada6b76b-60c7-41f8-a882-cc7d3b84136d)

Roast Leg of Venison with Poivrade Sauce (#ub7c13884-e8e4-4811-8181-7bd6ae748544)

Sweet Potato Purée (#u50686409-abb2-4f56-b65d-b6ac01fd67d7)

Molded Coffee Custard (#ud8e33ba9-b126-454e-8812-223623c43191)

MENU II

Sorrel Soup (#uf7b1717a-fcce-4482-a556-3b4740f4355d)

Fritto Misto (#u2d80a6cb-e839-45a1-bb26-bf8cd29f6063)

Pheasant Salmis (#u2080b3aa-3fd7-4e57-8319-0032dbacd704)

Sautéed Cèpes à la Bordelaise (#u52fae1cc-1586-460f-a31e-c5a168a07293)

Orange Jelly (#ue96ecbaa-c80c-4521-b77a-99ebf3dd3d28)

Two Informal Autumn Dinners

MENU I

Baked Trout Stuffed with Sorrel (#uae18816a-08e2-413f-aa60-9bd1c9d077d9)

Sautéed Veal Kidneys with Mushrooms (#u13ca2a63-75ff-441d-9655-526b71b0610d)

Lamb’s Lettuce and Beet Salad (#u0b2462e7-3d7c-4805-9917-79884d0a70be)

Charlotte with Crêpes (#u7c876ea8-e840-4987-9af3-085b766f0eab)

Sabayon Sauce (#u62c004c1-cbba-405b-a62a-07416d2d27cd)

MENU II

Pike Quenelles à la Lyonnaise (#u73f97d58-a49c-43d9-874f-58dcf9a2deb6)

Veal Cutlets à la Tapenade (#u066a7eea-60f0-4e9c-9a1f-836c49a049fb)

Stewed Tomatoes (#u2ba58497-4b13-4a67-8e65-3e814e92e5c5)

Artichoke Purée (#ucc0297d9-efa6-4c4a-8bdd-83ed50a8e8da)

Apple Mousse with Peaches (#u86ba24c4-05b4-4ea7-812d-080273274574)

A Festive Autumn Meal for Two

MENU

Cucumber Salad in Cream Sauce (#u179c3009-239c-4111-ac85-ad0a416f0db2)

Baked Lobster Garin (#u74e77468-2022-4bfb-90c1-7929f7f9c406)

Braised and Roast Partridge with Cabbage (#u052a86fd-0938-43f7-b44f-e5da6e8f2cd4)

Fresh Figs with Raspberry Cream (#ub6ee2b98-b41b-4fb4-9460-b70fa3ebed1e)

Four Simple Autumn Menus

MENU I

Grilled Pepper Salad (#u8b6db978-be99-439b-9246-5fe440666387)

Lamb Stew with Artichoke Hearts (#ucfc6668f-d15a-427c-aef0-2fd439fc26e7)

Pears in Red Wine

MENU II

Composed Salad (#u2d960d01-dbbd-405d-b338-57be80bf66ad)

Boiled Pigs’ Tails and Ears with Vegetables (#u6bfe3127-ccca-41c7-b4fa-d492b6403b41)

Périgord Pudding (#u9a561313-a057-42b7-a69b-a1a7088749e2)

MENU III

Fennel à la Grecque (#u65335348-bb07-4238-950f-be30a0739387)

French Moussaka, Watercress (#u3591d5c9-d80c-442d-bbf3-608a46965bde)

Orange Cream (#u1d4b0bd2-7ff5-4eea-ab51-6e2727157234)

MENU IV

Garlic Soup (#ue60207e5-e50d-43b4-8643-4087f9bf6491)

Grilled Lambs’ Hearts and Baby Zucchini (#u58331172-1643-4bd0-9edd-f99df16d6f21)

French Pancake Jelly Rolls (#ue49f008a-e1ba-4990-a60c-f49be8710fc4)

WINTER MENUS

A Note on Truffles (#u04693d6f-494d-406c-97ee-1b9966bf627c)

Two Elegant Winter Suppers

MENU I (#uebd78987-c150-4de4-92ff-2747069387c8)

Caviar (#u5df5d228-fb2b-4b08-9696-aeb160604117)

Scrambled Eggs with Fresh Truffles (#u3b55620c-f273-4225-bfd1-48e3b8f30aac)

Lobsters à la Nage (#u9f03ef64-6c0b-4341-a602-d3c172af0b7c)

Pineapple and Frangipane Fritters (#u24a03770-995c-40e5-a8e3-4be8d3c0027b)

MENU II

Foie Gras (#u96785d5f-64bb-440c-808e-31d8a067d5e8)

Fresh Egg Noodles with Truffles (#u713339fe-99fd-41fe-979f-fa460a0173cc)

Striped Bavarian Cream (#u93eb54ea-c07f-4848-98b7-f1837c216f9b)

An Elaborate Formal Dinner Party

MENU

Cream of Artichoke Soup with Hazelnuts (#u2a0e3624-6528-417a-9229-a8be9d6454a6)

Grilled Fish with Sea Urchin Purée (#ue15e10e1-7e70-4aea-b7c0-ac07a6ebed35)

Timbale of Sweetbreads and Macaroni (#u7e577637-7a28-4c7b-b4aa-8d3507dd8211)

Rum Sherbet

Roast Guinea Fowl with Bacon (#u47d933b1-3527-435c-a100-b8b8a0e2f6a5)

Chestnut Purée with Celery (#ue44c8e79-fa4e-4a52-b3ef-3f86e5b9952c)

Blanc-manger (#u4f9e6518-bd89-470c-aac9-9b58c141ef4e)

Two Informal Winter Dinners

MENU I

Gratin of Stuffed Crêpes (#u427b3ac6-7c52-4464-9173-f8645456baec)

Stuffed Calves’ Ears, Béarnaise Sauce (#ulink_b50603b5-8654-5896-8c51-700a6cf97409)

Molded Tapioca Pudding (#ulink_eafc42c9-e5aa-512a-ad50-93ee6622e8aa)

Apricot Sauce (#ud8d54ded-c91b-4148-8e80-15f792522c8e)

MENU II

Terrine of Sole Fillets (#uddff93bc-2784-4262-ba73-e66deac78751)

Beef Stew à la Bourguignonne (#u615a0f88-bbb5-45ed-8a1a-ff2fefe1889c)

Floating Island (#u636b2e0b-1ecf-4fb2-98ed-dc9a0cb96152)

Three Simple Winter Menus

MENU I

Celeriac in Mustard Sauce (#ue70bc7af-8467-4e77-88ba-0e64dfb8efa1)

Cassoulet (#u46bde3a6-a3c1-4c42-bac5-821044357153)

MENU II

Soufflées à la Suissesse (#ue312611a-5e93-438b-bcfc-536eb902081e)

Skewered Lambs’ Kidneys (#ud265c949-2c3d-49e6-a445-081a53a715bc)

Saffron Rice with Tomatoes

Crêpes à la Normande (#ufd5b929a-328b-4c10-af3f-147b3bbe5a8b)

MENU III

Poached Eggs à la Bourguignonne (#u4797d4bf-1c9b-4626-b843-977594d0feb5)

Beef Tripe à la Lyonnaise (#udc378e24-eb77-4d3d-9ec4-d7c61668b0a7)

Composed Salad (#u020660d4-e764-40b1-b5a8-af0f8114199a)

Pineapple Ice (#ue6c9cce3-d73c-403b-a948-addc10497400)

SPRING MENUS

Two Formal Spring Dinners

MENU I (#u85975bf4-dae7-4b62-b29b-387622f1efc8)

Shellfish Platter (#u2c5421a1-3cda-4a80-9690-8ce2112eb725)

Turban of Sole Fillets with Salmon, Sorrel Sauce (#u3f0bb66a-be1d-43b2-ae6a-585b0660fbc6)

Roast Saddle of Lamb with Herbs (#uc67814fc-f1d1-4098-a08a-e9f85af5a170)

Green Bean Purée (#u2eb04f08-b3f4-4228-8ac9-4a13d555d020)

Artichoke Bottoms with Mushroom Purée (#u9e1175cc-7c7c-4b2c-aec0-70c9747634d2)

Frozen Strawberry Mousse with Raspberry Purée (#ubb6fc284-8ce5-408b-959c-9552813d05c4)

MENU II

Crayfish Salad with Fresh Dill (#u2bcd6d23-f727-427a-83ca-04e4938d90c3)

Spring Stew (#u4b2d61c9-fee5-415c-900d-d77ecf680e30)

Poached Chicken Mousseline (#u45dccac2-4604-4298-b0de-addd827f0a9f)

Crusts with Fresh Morels (#u5ee47a67-342e-457e-8dcd-60edd78c4a70)

Pineapple Surprise (#u16ec9d2b-5f05-4997-8852-e5b8949db559)

Two Informal Spring Dinners

MENU I

Crudités (#ub55ca93a-740e-4ffe-80ae-6722078b3622)

Shrimp Quiche (#u4cf42ee4-e913-49af-b524-ddcc0abb312f)

Coq au Vin (#ubc357c68-058c-441b-bc9a-e1ce52ccec9f)

Flamri with Raspberry Sauce (#u04271fce-b58a-4a19-b5df-a9a60976269b)

MENU II

Marinated Sardine Fillets (#u40f58b99-d0f3-47fa-a029-02677624696e)

Grilled Steak (#uc1f02af2-33cf-4d65-8400-127571818a38)

Marchand de Vin (#uf2b0c0a0-e7cf-4a22-a4cb-781ff02baf27)

Gratin of Potatoes (#u5133e447-4509-4cc3-bb59-f7e619ff43c3)

Apple Tart (#uf599c8b7-9e9c-4fdd-8044-b5feebb94943)

Four Simple Spring Menus

MENU I

Pot-au-Feu (also Salad, Cheese and Fruit) (#u62e490bb-4c45-4083-9230-b27b6af65a1d)

MENU II

Garden Peas à la Française (#u7fb2d753-7efa-41e1-a5e3-55a9f49b8d26)

Blanquette of Veal (#u64954a57-8a44-4d3a-9a1e-657c8394cf0b)

Molded Chocolate Loaf with Whipped Cream (#ua815ca7b-f7bf-466b-beb8-7008dc67ead0)

MENU III

Terrine of Poultry Livers (#uaa682e8f-748f-48ac-9428-21037ab0d37c)

Deep-fried Beef Tripe (#u93adeaf6-0d0c-44d6-84b1-aaf699b0f31e)

Rémoulade Sauce (#u839739ec-6a49-4380-b8df-ddcd73548ac1)

Dandelion and Salt Pork Salad (#ue2d4ff11-79da-4902-b62a-e96d59681e35)

Strawberries in Beaujolais (#ue2311940-46da-4793-bbfc-4f09537fad43)

MENU IV

Warm Asparagus Vinaigrette (#u6df5c086-26ec-4071-98bd-6fd9869a339d)

Calves’ Brains in Red Wine (#uf339975d-4b56-464e-810c-6b5d8dae3efd)

Cauliflower Loaf (#u90692d4a-6b3c-46d7-89dd-3836aa7b0e96)

Molded Apple Pudding (#u1a876858-665c-4024-a756-ab6bc7743b36)

SUMMER MENUS

Two Elegant Summer Dinners (#ubd51f826-072c-4f41-9d50-129b71d4493b)

MENU I (#ubd51f826-072c-4f41-9d50-129b71d4493b)

Artichoke Bottoms with Two Mousses (#uc8d9acb7-2eaa-4255-9e98-ab7fdd63b3a7)

Sole Fillets with Fines Herbes (#uae71bfea-6c06-452e-9372-e8c1cbeeb5a1)

Stewed Cucumbers (#ub9a38708-dc21-4965-b8bb-71ab44acfee9)

Spitted Roast Leg of Lamb (#ud9ec5cd9-21bb-4f7e-85c2-5a27916650a1)

Buttered Green Beans (#u0654f55c-3d9e-418c-bd58-543041c4ef7e)

Peach Melba

MENU II

Calves’ Brains in Cream Sauce (#u22548911-fb3c-4a41-a1ba-1e4357828409)

Squid à l’Américaine (#u5b4ef2a8-69a4-460a-a037-415550d55290)

Jellied Poached Chicken (#u2ccea703-606f-45d3-a48e-dd14aa8daf05)

Apricot Fritters

A Semi-formal Summer Dinner

MENU

Braised Stuffed Artichoke Bottoms (#ud882c107-8dc7-4f41-a776-96131915a99c)

Grilled Lambs’ Kidneys with Herb Butter (#u74543992-3309-4851-a032-88a7cfa19095)

Potato Straw Cake (#u6b72419d-3fd0-4d65-930d-cf89fe48d082)

Peaches in Red Wine

Four Simple Summer Luncheons à la Provençale (#u21f1b94b-abd8-4798-b04d-b25c2dc625c8)

Provençal Cooking (#u21f1b94b-abd8-4798-b04d-b25c2dc625c8)

MENU I

Provençal Fish Stew (#u2e6206d3-fd8e-44a7-8162-a124665840b0)

Cervelle de Canut (#u626c5a3f-e9af-413b-b904-591d207e13c1)

MENU II

Fresh Sardines in Vine Leaves (#u3ca03bef-af90-4eda-b6e1-6d36bb36f7b9)

Lambs’ Tripes à la Marseillaise (#ua2797ae6-da01-4d48-a7cf-a016ed268644)

Strawberries in Orange Juice (#u51d6cf96-df46-4817-9d51-ec034492b184)

MENU III

Warm Salad of Small Green Beans (#u3c61ed26-9899-42bd-a5bd-23443175bdf6)

Daube à la Provençale (#u4cbaee6f-017a-405d-a597-2067adbc732a)

Macaroni in Braising Liquid (also Cheese and Fruit) (#uce0d34b1-3d44-4702-a141-0d5c98c31df2)

MENU IV

Cold Ratatouille (#u08302881-ea66-4798-b236-02b89bb2ea36)

Blanquette of Beef Tripe with Basil (#u6f907a72-ca67-4e78-bdba-5ad9d57f69b8)

Steamed Potatoes (#u33e19a15-ea03-4e60-9e5c-d41e8f36b59c)

Cherries and Fresh Almonds (#u027a7162-b7e8-42ab-aebd-7a4d7c69e720)

List of Searchable Terms

List of Recipes (#ulink_a9d13f14-8cfc-5439-8055-2077200837c7)

Copyright (#ua23e2959-ef1c-5e9d-8e14-8bd15386f05e)

About the Publisher





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