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BUTTONS/squ-yellow_clear.JPG  COMPOUND BUTTERS
     
BUTTONS/squ-pink.JPG  ENTREES  OFFAL or Variety Meats
     
BUTTONS/squ-purple.JPG  ENTREES & RELEVES OF BUTCHERS'MEAT     
BUTTONS/squ-purple.JPG  ENTREES & RELEVES MISCELLANEOUS     
BUTTONS/squ-purple.JPG  ENTREES & RELEVES OF GAME
     
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  ENTREES & RELEVES OF POULTRY

     
   ROAST      
BUTTONS/squ-red.JPG  ENTREES VOLANTES OF BUTCHERS'MEAT      
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  ENTREES VOLANTES MISCELLANEOUS

     
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  ENTREES VOLANTES OF GAMES

     
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  ENTREES VOLANTES OF POULTRY

     
BUTTONS/squ-yellow_clear.JPG  FUNDAMENTAL OF COOKING
     
BUTTONS/squ-blue_clear.JPG  GARNISHES     
BUTTONS/squ-blue-navy.JPG  HORS D'OEUVRE     
BUTTONS/squ-green_mint.JPG  VEGETABLES     
BUTTONS/gid-gold2.gif  EGGS     
BUTTONS/squ-grey_clear.JPG  FARINACEOUS PRODUCTS     
BUTTONS/squ-blue.JPG  FISH  CRUSTACEAN  MOLLUSCS     
BUTTONS/squ-orange.JPG  POTAGES / SOUPS      
BUTTONS/squ-green_apple.JPG  SALADS      
BUTTONS/squ-blue_clear.JPG  SAUCES     
BUTTONS/squ-chocolate_dark.JPG  SAVOURIES    

numbered 50

from ANCHOVY to WINDSOR

 
BUTTONS/squ-chocolate_milk.JPG  SWEETS   _____
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  SAVOURIES  numbered 50  -  from ANCHOVY to  WINDSOR 
 

They are served at the end of the meal ; see the PREFACE 

They shall be strongly condimented with cayenne pepper .

 
 

 ABREVIATIONS

Bouchées (Bo) .  Croûtes (Cr)   .  Canapés (Ca)  . Toast (To .

 
Anchois :
__(Ca) : Anchovy fillets on canapé (hot) .
 
 Anges à Cheval :
__(To) : Bearded oysters , wrapped in thin slices of bacon __ skewered and grilled __ serve on toast .
 
Baron :
__(Cr) : Bacon , grilled mushrooms , marrow . 
Beurreck à la Turque :
__ Gruyere cheese wrapped in nouille paste , egg and crumbs , fry .
 
 Cadogan :
__(Ca) : Oysters Florentine .
 
 Champignons :
__(Ca) : English mushrooms , grilled . 
 Champignons sous Cloche :
__(To) : filled with  Maìtre d'Hotel butter , cook slowly in special ustensil glass .  
 Charlemagne :
__(Ca) : Shrimps with curry . 
 Charles V :
__In barquettes . Soft roes , cover with cheese soufflé , cook in oven . 
 Croque-Monsieur :
__(Cr) : Slices of cooked ham , placed between two slices of gruyère cheese , and then between two thin slices of plain bread , cut with round cutter , and fried both sides in clarified butter . 
 Derby :
__(Cr) : Garish ham puree , half pickled walnut on top  .
 
 Diablotins :
__(Ca) : Garnish small gnokis , sprinkle with cheese , glazed .
 
 Diane :
__(Cr) : Chicken livers wrapped in bacon on skewer , grilled . 
 Ecossais :
__(Ca) : Garnished scrambled eggs , anchovy fillet in middle .
 
 Epicure :
__(Ca) : Mixed half roquefort cheese , and 1/2 butter , 1/2 dry walnut , chopped up . 
 Eureka :
__In barquettes . Garnish with mushroom soufflé and in center anchovy fillet .
 
 Favorite :
__In tartlets . Parmesan souffle , dice of truffles and crayfish tails .
 
 Fédora :
__(Ca) ; Grilled mushrooms, bacon , stuffed olives .  
 Florentine :
__In tartlets . Spinach in leaves , parmesan soufflé and anchovy purée .
 
 Gourmets (des) :
__(Ca) :  Chopped ham , season with mustard butter . 
 Haddock :
__(Ca) : Fillets of haddocks , cooked in butter . 
 Hollandaise :
__(Ca) : Chopped haddock and slices of hard boiled eggs . 
 Indienne :
__(Bo) : Garnish curried shrimps and chutney . 
 Ivanhoë :
__(Cr) : Purée of haddock cooked in cream , small grilled mushroom on top . 
 Kippers ou Bloaters :__(Ca) : Grilled fillet of kipper or bloater . 
 Laitances :
__(To) : Soft roes poached and peppered cayenne . 
 Lucifer :
__ Poached oysters , rolled in English mustard, egg and crumbs , fry deep fat . 
 Marquise :
__In tartlets . Coat side with gnokis paste , fill center with Mornay sauce , cayenne pepper . 
 Méphisto :
__In barquettes . Soft roes  sauce Diable .
 
 Moelle :
__(To) : Slices of marrow poached . 
 Nina :
__(Ca) : Grilled mushrooms , 1/2 grilled tomatoes , 1/2 pickled walnut . 
 Omelette Savoury :
__ Small omelette with parsley . 
 Paillettes au Parmesan :
__Bâtonnets Puff paste with parmesan cur in small sticks and cooked , cayenne pepper .
 
 Quo Vadis :
__(Ca) : Soft roes and grilled muhrooms .
 
 Radjah :
__(Cr) : Ham purée with with curry , cover with chutney .
 
 Ragian :
__In tartlets . Smoked herring , roe purée , cover with haddock soufflé . 
 Ritchie :
__(Ca) : Chopped haddock cooked in cream sprinkle with cheese , glaze . 
 Royale :
__(Cr) : Border chicken farce , fill center with chicken purée , gratin . 
 Sardines :
__(To) : Skinned and bone sardines , cayenne pepper .
 
 Scoth Woodcock :
__(To) : Scrambled eggs and anchovy fillets .
 
 Soufflé Champignons :
__Add mushroom purée to the soufflé preparation . 
 Soufflé Florentine :
__Soufflé with spinach purée .
 
Soufflé Haddock :

__With haddock purée , cook in dariole mould or souffleé dish .

 
Soufflé Parmesan ;
__Soufflé with grated parmesan . 
Soufflé (appareil à) :__Preparation : Reduce white sauce , season with yolk of eggs mixed with white of egg beaten on a firm froth .
 
 Spratts :
__(To) : Same as SARDINES (▲) .
 
 Tosca :
__in tartlets  . Garnish crayfish cooked American style , cover with soufflé parmesan .  
 Vendôme :
__In tartlets . Cèpes Bordelaise chopped , dice marrow , hard boiled eggs , bread crumbs , lemon juice , meat glaze , mix the lot , warm in oven , slice of marrow on top .
 
   
 Venise :__(Batons)  . Macaroni poached  , cut 3 inches long fill inside with gruyère cheese , egg and crimbs fry deep fat (cayenne) .  
 Welsh Rarebit :
__(To) : Melt cheddar cheese with cream and beer , glaze salamander .
 
 Windsor :
__(Cr) : Ham purée cover with grilled mushrooms . 

  
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