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Authors: Elizabeth David

French Provincial Cooking (118 page)

BOOK: French Provincial Cooking
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feet; with bœuf à la mode
head, salad of; in salad lyonnaise; vinaigrette
liver, with herbs and mushrooms
shin, salad of
Calissons d’Aix
Calmars
à l’étuvée
Calvados
flaming with
Camargue
Camembert cheese
Camomile
Camus de Bretagne
Canard:
aux céleris
aux cerises
dodine de
à la Duclair
à la Montmorency
aux petits pois
à la presse
à la rouennaise
rôti au four
au sang
sauvage à la navarraise
à la serviette
Candy sugar
Canet
Caneton rôti au four rouennais
Cannelle
Cantal cheese
Capers; câpres
Caponata
Capsicums
annuum
minimum
Capucin Gourmand, restaurant of
Capucine, graines de
Caquelon
Caragaou
Caraguolo
Caramello
Caraway
seeds; in anisé cheese; with Münster cheese
wild
Carbonnade nîmoise
Carcassonne, cassoulet of
Carciofi alla giudia
Cardomom seeds; cardomome, graines de
Carême
L’Art de la Cuisine Française au XIX
e
Siècle
Cari
Carnet d’Épicure, Le
Caroline, riz
Carp; carpe
à la juive
sweet-sour, in the Jewish fashion
Carpentras, Provence
Carré:
d’agneau aux haricots; lorrain
of lamb
de pore provençale
of pork
of veal
Carrots; carottes
with aïoli
with beurre maître d’hôtel
with cream sauce
à la crème
glacées
glazed; with onions
for hors-d’œuvre
nantaises demi-longues
à la nivernaise
and potatoes, saute of; with venison
râpées
soups
Vichy
Carry-le-Rouet
Carvi
Carving board
Casserole, French meaning of the word
en terre
russe
à sauter
Casseroles; regional various
Cassis
Cassole; cassoulet
Cassolette
Cassonnade
Cassoulet; cassoulets
of Carcassonne
of Castelnau
of Castelnaudary
Colombié
de Toulouse
de Toulouse à la ménagère
Castelnau, cassoulet of
Castelnaudary, cassoulet of
Caster sugar
Castres, Tarn
Catalan cookery
Catalane, sauce
Catigau d’anguilles
Cauliflower:
cheese
cream of, soup
sauce nivernaise with raw
vinaigrette
Caux, Normandy
Cavaillon
asparagus of
Caviar, for hors-d’œuvre
Cayenne pepper
Cayette sausages
Cédrat
Cédratine
Celeriac
cream soup of
and potato purée; with hare baked in cream; with partridges stewed in white wine; with pork; with venison
purée of, with saddle of hare
stewed in butter
Céleri boulé
Céleri-rave
étuvé de
potage crème de
purée de, et de pommes de terre
rémoulade
Céleris
aux anchois
étuvés au beurre
Celery
with aïoli
with anchovy sauce
and beetroot salad; with stuffed turkey
à la grecque
for hors-d’œuvre
potato and ham salad
raw, with sauce nivernaise
salad, with partridge terrine
soup, mousseline of
stewed in butter; with duck; with pheasant; with pork chops
Celestine (Emperor Louis Napoleon’s cook)
Cèpes
à la bordelaise
potage de
stewed in oil with parsley and garlic
Cercle à flan
Cerf, estouffade de, au vin rouge
Cerfeuil; bulbeux
Cerises à l’aigre-doux
Cervelas
en brioche
in salade lyonnaise
truffé
Cervelles d’agneau au beurre noir
Chablis
Chabrot, faire
Chagny, Côte d’Or
judru, sausage of
Chahakoa
Chambertin
Chambéry, vermouth of
Chambourcy cream cheese
Champagne, honey of
Champeault, Louis
Champignons
à la bordelaise
de couche
à la crème
fines herbes
à la grecque
omelette aux
in potage aux champignons à la bressane
secs
Chanterelles
with cream, cooked in butter and oil
maître d’hôtel; with parsley butter
Chapelure blanche; blonde; brune
Chapon, salade au
Char
Charcoal grills
Charcuterie
in England
Charcuterie à la Campagne, La
Charcutier, le
his help to the housewife and restaurateur
Chard with cream sauce
Charente
Chasse-noyau
Chateaubriand (beef)
sauce béarnaise
Châteaubriand, François-René de
Château Climens
Château Lafite Rothschild, menu of meal served there in 1951
Château Margaux
menu of meal served there in 1951
Châteaumorand, Diane de, her recipe for hare
Châteauneuf-du-Pape, restaurant at
wine
Cheddar Cheese
Cheese; cheeses
dishes
anisé, of Lorraine
Banons
in Burgundy
Caerphilly
Camembert
Cantal
Cheese, cream (for dessert)
and cream sauce, with ham
Chambourcy
Cheddar
Chester
crémets, les
Emmenthal
of Époisses
ewe’s milk
fondue, Burgundian
Fontainebleau
Géromé des Vosges
Gloucester
Gruyère
Isigny
Lancashire
in late summer
Livarot
Mignon
Münster
Neufchâtel
of Normandy
omelette
Parmesan
Pont l’Évêque
Roquefort
Rouy
sauce; with chicken
soft, faisselle or mould for draining of
soufflé
tart
tomme de Cantal
Cherry; cherries:
bitter; jam
utensil for stoning
morello; with duck
sweet-sour
Chervil
in
nouvelle cuisine
‘Chester, le’
Chestnut; chestnuts
and apple, stuffing for goose; stuffing for turkey
and chocolate cake
devilled; with bacon etc.
diable suitable for cooking
with Kirsch
purée of; with saddle of hare; with mutton; with pork; with venison; with wild boar
skinning and peeling of
soup
as stuffing for cabbage
Chevreuil, côtelettes de, à l’ardennaise
Chick peas
in aïgroissade
salad of; with aïoli
soaking and cooking
soup
Chicken
with black olives
boiled, with aïoli; sauce nivernaise to go with; sauce ravigote to go with; sauce vinaigrette à l’œuf to go with
boned and stuffed, in jelly
broad beans as vegetable with
with cheese sauce
cold, with cream and tarragon sauce
courgettes as vegetable with
with cream and cheese sauce
with freshwater crayfish sauce, speciality of Gaertner’s
fricassée of
fried, with poivrons à la córsoise; with pommes de terre à l’ardennaise; tomato sauce to go with
fritot of
grilled, sauce moutarde aux œufs to go with; sauce nivernaise to go with
grilled whole (petits poussins)
left-overs
livers: mousse of; with rice
mayonnaise
mushrooms to go with
poached: butter and cream sauce with; cream sauce with; with truffles
pot-roasted, with olive stuffing; with rice and cream sauce; in red wine (coq au vin)
roast: in butter; with endive salad; with mushrooms; with sauce soubise
rustic dish, reported by Escoffier
salad
sauce catalane with
sauce hollandaise with
sauce nivernaise with
in sauce provençale
sauté in oil with olives and tomatoes
sauté with whole garlic cloves
with spiced rice
Strasbourg, as served to follow foie gras
Chicken, stuffed, in jelly with tarragon
Chicory,
See
Endives
Chièze, Jean
Chiffonnade
Child, Julia
Chinese aniseed
Chinese gooseberries
Chinois
Chipirones
Chips, best potatoes for
Chitterling smoked suausage of Normandy
Chives
Chocolate and almond cake
Chocolate cake
Chocolate and chestnut cake
Chocolate and orange mousse
Chocolate soufflé
Chopping board
Chorizos
in England
Chou farci
aux marrons
Chou rouge à l’aigre-doux
Choucroute
garnie, of Alsace
left-oven
with pheasant
soup
Choux paste
Christe-marine
Ciboule
Ciboulette
Cider
in Norman cookery
Cingria, Hélène,
L’Aventure est dans Votre Cuisine
Cinnamon
Cinq
Mille Ans A Table
Cissac-Médoc
Citron
Cives
Civet de langouste
Civet de lièvre de Diane de Châteaumorand
Civette
Clams
stuffed
Claridges, London
Clarification, of butter
of consommé
Clarisse
,
ou la Vieille Cuisinière
Clayton, Bernard,
The Breads of France
Cleaver
Clémence, Mère
Cloche d’Or restaurant
Clos Saint-Patrice
Clos Vougeot
Close to Colette
Clous de girofle
Cloves
Clovisses
Chochon de lait rôti au four
Cockerel stewed in red wine
Cockles
Cocotte
en terre
See
Œufs
Cod, salt
boiled, with aïoli; in Paris
cream of
à la provençale
in red wine sauce
sorrel purée to go with
with tomatoes
Cod, smoked, à la provençale
Code de la Bonne Chère, Le
English translation (
Good Fare: A Code of Cookery
)
Cœur à la crème; with fraises des bois
Coffee cake
Coffee grinder
Coffee ice cream
Coffignon, A.,
L’Estomac de Paris
Cognac
Coiffe de porc
Colette
Colimaçon
Colin
à l’oseille
sauce hollandaise
sauce rémoulade
Colmar
Colombié, Auguste
his cassoulet de Toulouse
his cookery school
Comment On Forme une Cuisinière
Commercy
Composite meat dishes
Compote d’abricots
Comtat
Concassé of tomatoes
Confectioners’ sugar
Concentré de tomates
Concombres en salade
Confit:
in Béarnais cookery
in cassoulet
in Périgord cookery
Confiture de tomates
Considérations sur la Cuisine
Consommé:
clarification of
de gibier
lyonnais (
gratinée
)
use of Madeira in
tarragon in
Contar
Contour, Alfred,
Le Cuisinier Bourgignon
Contrefilet
Contrexéville, mineral water of
Convent eggs
Cookery books
Cooking in Ten Minutes
Cooking with Porniane
Cook’s Oracle
,
The
Cooks Paradise, The
Coq de bruyère
Coq au Chambertin
Coq au coulis d’écrevisses
Coq au vin
red Burgundy to be drunk with
Coq au vin de Bourgogne
Coquillages
Coquilles St Jacques, à la bretonne; à la provençale; au vin blanc
Coriander; coriandre
Corn
Indian
Cornflour
Cornichon cucumbers
Corsica
BOOK: French Provincial Cooking
6.87Mb size Format: txt, pdf, ePub
ads

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