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Charles Elme Francatelli

Modern Cook

★★★★★
★★★★★
€179.80
A01=Charles Elme Francatelli
Anchovy Butter
Au Gratin
Author_Charles Elme Francatelli
Black Truffles
Brisk Fire
BROWN SAUCE
butter
Category=WBA
cheese
culinary science
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eq_food-drink
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Espagnole Sauce
Fat Bacon
food chemistry
French White Wine
fresh
Fresh Butter
gastronomy techniques
grated
Grated Nutmeg
Grated Parmesan Cheese
Half Glaze
historical recipes
Ii La
Jordan Almonds
La Chasseur
La Royale
Light Brown Colour
nineteenth century French cuisine
nutmeg
Orange Flower Water
parmesan
Pine Apple
professional kitchen skills
quenelles
Red Hot Salamander
sauce preparation methods
Slow Fire
small
Small Quenelles
Small Stewpan
stewpan
Veloute Sauce
White Sauce
wooden

Product details

  • ISBN 9780710310828
  • Weight: 1230g
  • Dimensions: 156 x 234mm
  • Publication Date: 28 Sep 2005
  • Publisher: Kegan Paul
  • Publication City/Country: GB
  • Product Form: Hardback
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Description
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes. Crayfish ragout, soles a la marechale, roast turkey, artichokes with butter sauce, summer sandwiches, and countless pies and cakes are among the hundreds of recipes included. Complete dinner menus allow cooks to plan exquisite meals with ease, while detailed instructions (penned in 1846) need only slight adaptation to the modem kitchen.
About Charles Elme Francatelli
Pupil of the great Careme, Chief Cook to Queen Victoria, Charles Elme Francatelli here presents his most celebrated recipes.