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
Introduction to the New Edition
US to UK Measurement Conversion Chart
The Original Edition
French Food and Menu Composition
French Wine
Kitchen Layout and Equipment
Shopping Sources
Basic Preparations
AUTUMN MENUS
Two Formal Autumn Dinners
Roast Leg of Venison with Poivrade Sauce
Baked Trout Stuffed with Sorrel
Sautéed Veal Kidneys with Mushrooms
Braised and Roast Partridge with Cabbage
Fresh Figs with Raspberry Cream
Lamb Stew with Artichoke Hearts
Pears in Red Wine
Boiled Pigs’ Tails and Ears with Vegetables
Grilled Lambs’ Hearts and Baby Zucchini
WINTER MENUS
Two Elegant Winter Suppers