Impérial - Tapioca cohered with yolk of eggs and cream, passed through a tammy, garnished with large sago. Niçoise - French beans, tomato quarters, potatoes, decorate with fillets of anchovy. Olives and capers. Vinaigrette sauce. Mouton Réforme - Egg and bread crumbs, with chopped ham added to the bread crumbs. Serve with Réforme sauce. Béarnaise - Reduction of chopped shallots, mignonnette pepper, tarragon, salt and vinegar. Add yolks of eggs and finish as Hollandaise sauce, add crayfish, butter and cream. Garnished with crayfish tails.

Monte-Carlo - Dice of pineapple and oranges, grains of pomegranate, lemon juice and cream, dressed in tangerine skins, served on crushed ice, hearts of lettuce between each. Dubarry - Cauliflower moulded into balls with a serviette, coated with Mornay sauce, glazed, château potatoes.

The book is a slice of social history, published in the year that WW1 broke out. It shows the types of dishes which chefs were cooking for their customers in France and later in Britain. Some people might regard it as old-fashioned, but it was translated into Spanish, for the first time, in 2012. Farce de Poisson - (Fish Forcemeat) Fillets of fish, pounded with white of eggs, pass through a sieve and gradually add cream until the proper consistency.

Fruits Cardinal - Strawberries, Peaches, Pears – poached, dressed on vanilla ice, covered with raspberry purée. Sprinkle with sliced grilled almonds.

Cabinet Pudding - Pieces of finger biscuits in a Charlotte mould, mixed peel, sultanas and currants, fill with custard, flavour vanilla. Galantine - Skin and bone fowl or game, season, marinade with tongue, truffles, lardons, pistachios, brandy, Madeira. Forcemeat made from the meat, and rolled inside the skin, wrapped in bacon and cooked. Served cold and sliced. Cotes Bergère - Egg and bread crumbs, cook in clarified butter, dress in a circle alternately with slices of grilled ham, garnish centre with straw potatoes, surround with cooked morels or Mousserons and glazed onions (small). urn:lcp:lerepertoiredela0000saul:epub:496ef50c-6e44-4d48-a1a2-6f47879ec267 Foldoutcount 0 Identifier lerepertoiredela0000saul Identifier-ark ark:/13960/s2ntw1z4ctz Invoice 1652 Isbn 0812051092

Nymphes (Grenouilles) - (Frogs) Poach in white wine, let cool, coat with paprika, chaud-froid sauce, dress and decorate with tarragon leaves and sprigs of chervil, glaze with aspic jelly. Belle-Hélène - Grilled mushrooms filled with concassed tomatoes, new peas, new carrot and potato croquettes. We can even say Paul Bocuse owns French cuisine, and he’s had all the time in the world to prove it. In this book, he shares 500 traditional recipes to hook any beginner on the artistry of cooking, but that are appealing enough to attract a more experienced and confident chef.

My Book Notes

Cardinal - Collops of lobster and slices of truffles. Cardinal sauce mixed with dice of truffles and lobster. Crème Pâtissière - 12 yolks, work with 1 lb sugar. Add 4 oz flour. Mix in a quart of milk. Let boil. Vanilla. Florentine - In croustades garnished with spinach in leaves tossed in butter, coated with Mornay sauce and glazed.