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HORS DCEUVRE AND SALADS
FISHMONGERY AND SHELLFISH
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anchovy aspic bacon beef blanched bone braising bread breadcrumbs breast brine butter caviar cayenne celeriac celery chaud-froid Chef chicken chopped parsley clean Cocktail colour cooked cool Correct seasoning crayfish cream cucumber cutlets d'CEuvre decoration diced dishes dressing farce fillet finely chopped fish flavour flesh forcemeat fresh fresh cream frying gammon Garde-Manger Garnish gherkins gill vinaigrette grilled ground hard boiled eggs herbs Jambon joint Julienne knife lamb larder lemon juice lettuce lettuce leaves liver lobster loin Marinade mayonnaise meat minced mustard neatly nutmeg onions open sandwich oyster parsley pastry Pate peeled pickled pint pork potatoes poultry prepared quenelles ravier remove ribs roasting Salad salmon sandwich sauce sausage Serve chilled shallots shellfish silver flat sinews skin slices smoked spice salt Sprinkle steaks stews stuffed tail tomatoes trim truffles veal Veau vegetables veloute vinaigrette wash white pepper whites of egg