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

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       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

       Dedication

      Introduction to the New Edition

      US to UK Measurement Conversion Chart

      The Original Edition

       Preface

French Food and Menu Composition

French Wine

Kitchen Layout and Equipment

Shopping Sources

Basic Preparations

       AUTUMN MENUS

       Two Formal Autumn Dinners

       MENU I

       Crayfish Mousse

       Ravioli of Chicken Breasts

       Roast Leg of Venison with Poivrade Sauce

       Sweet Potato Purée

       Molded Coffee Custard

       MENU II

       Sorrel Soup

       Fritto Misto

       Pheasant Salmis

       Sautéed Cèpes à la Bordelaise

       Orange Jelly

       Two Informal Autumn Dinners

       MENU I

       Baked Trout Stuffed with Sorrel

       Sautéed Veal Kidneys with Mushrooms

       Lamb’s Lettuce and Beet Salad

       Charlotte with Crêpes

       Sabayon Sauce

       MENU II

       Pike Quenelles à la Lyonnaise

       Veal Cutlets à la Tapenade

       Stewed Tomatoes

       Artichoke Purée

       Apple Mousse with Peaches

       A Festive Autumn Meal for Two

       MENU

       Cucumber Salad in Cream Sauce

       Baked Lobster Garin

       Braised and Roast Partridge with Cabbage

       Fresh Figs with Raspberry Cream

       Four Simple Autumn Menus

       MENU I

       Grilled Pepper Salad

       Lamb Stew with Artichoke Hearts

      Pears in Red Wine

       MENU II

       Composed Salad

       Boiled Pigs’ Tails and Ears with Vegetables

       Périgord Pudding

       MENU III

       Fennel à la Grecque

       French Moussaka, Watercress

       Orange Cream

       MENU IV

       Garlic Soup

       Grilled Lambs’ Hearts and Baby Zucchini

       French Pancake Jelly Rolls

      WINTER MENUS

       A Note on Truffles

       Two Elegant Winter Suppers

       MENU

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