This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ...served with stewed macaroni, flavoured with parmesan cheese, and mingled with shreds of ox-tongue, mushrooms, and truffles; demi-glace sauce.--a la Montpensier.--Larded and braised; served in a border of rice with truffles.--a l'Oseille.--Braised sweetbread with sorrel puree.--en papillotes.--Braised ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 edition. Excerpt: ...served with stewed macaroni, flavoured with parmesan cheese, and mingled with shreds of ox-tongue, mushrooms, and truffles; demi-glace sauce.--a la Montpensier.--Larded and braised; served in a border of rice with truffles.--a l'Oseille.--Braised sweetbread with sorrel puree.--en papillotes.--Braised sweetbread, served in paper cases.--aux petits pois.--Braised sweetbread with green peas.--pique aux champignons.--Larded and braised, with mushrooms; demi-glace sauce.--aux pointes d'asperges.--With asparagus points.--a la Rachel.--Larded and braised; garnished with artichoke bottoms filled with finely shredded truffles.--a la St. Cloud.--Braised sweetbread, larded, served with tomato sauce and sliced truffles.--A la Senn (invented by M. A. Meyer, New York).--Par-boiled, slit in two, dipped in butter and crumbed, and broiled in butter; garnished with straw potatoes and watercress; served with tarragon-flavoured butter sauce enriched with beef extract.--a la Talleyrand.--Larded and braised; dressed on spinach or chicory puree; truffle sauce.--a la Tomate.--Braised sweetbread with stewed toma toes, and tomato sauce.--a la Toulouse.--Larded and braised white: served with truffles, chicken quenelles, and cocks' combs; prepared in allemande sauce; garnished with fried bread croutons or fleurons.--a la Turque.--Blanched and braised, cut into slices, then egged, crumbed, and fried; sauce tomate. au Vol-au-Vent.--White sweetbread stew in a light puff-paste crust.--a la Vlllerol.--Braised sweetbread, sliced, coated with veloute sauce, egged, crumbed, and fried in butter; garnished with fried parsley; tomato sauce. Beignets de Ris de Veau.--Sweetbread fritters. Coquilles de Ris de...
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Add this copy of The Menu Book to cart. $61.07, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2016 by Palala Press.
