Le Repertoire de la Cuisine - The Cookery Repertory (Standard Edition)

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Le Répertoire de la Cuisine was written by Théodore H Gringoire and Louis Saulnier, although some editions seem to miss out Gringoire altogether. Louis Saulnier was a student of the great Auguste Escoffier, and he wanted to produce a companion to his mentor’s book, Le Guide Culinaire. Bénédictine - (A) In tartlets garnished with brandade of salt codfish with truffles coated with cream sauce. (B) On muffin toasted, with slice of tongue and the egg on it, coated with Hollandaise sauce. Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire as a guide to his mentor's cooking as documented in Le Guide Culinaire. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012). [1] The 1976 American edition has an introduction by Jacques Pépin. The 15th English edition of The Cookery Repertory was published by Leon Jaeggi & Sons Ltd, London, in 1979.

For the low carber, there are literally thousands of possibilities for starters, mains, sides and vegetables, because the book was written before the low-fat mantra became de rigueur. Also, restaurant and hotel chefs aren’t as concerned with nutrition as chefs in schools or prisons, as the majoity of customers aren’t eating there daily. The customers want and expect, something next level and the use of butter and cream, for example, can do that. Hollandaise - Reduction of vinegar with mignonnette pepper. Add yolk of eggs and whisk in gradually some melted butter and a little water or cream, strain and finish with lemon juice, (Must not boil) Here, class meets artistry. An infinite palette of tastes, intricate combinations of ingredients, and detailed plating are just of a few of the most important traits of French cuisine, all of which have been put together into a top selection of the best French cuisine cook books. 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. Poulet Carmelite - (Cold) Scallop the suprêmes, coat with Chaud-froid sauce flavoured with mushroom essence, surround with grooved mushroom heads.Alose Grille - (Shad) Season, marinade with oil, lemon juice, parsley, thyme, bay. Grill. Separately – melted butter. Ail - Thin slices of French bread sprinkled with grated cheese and gratinated. Boil some garlic, sage, bay leaves, cloves, salt, pepper and pour over the toasted bread dressed in a soup bowl. Cabinet Pudding - Pieces of finger biscuits in a Charlotte mould, mixed peel, sultanas and currants, fill with custard, flavour vanilla.

Roux Brun - (Brown Roux) Clarified butter mixed with flour and cooked slowly in oven until light brown. Louisiane - Sweet corn creamed, moulded rice on slices of fried sweet potato, roundels of fried banana.Gratinées - Mashed potatoes well buttered, put into a gratin dish, sprinkle with cheese and browned. Celery, apples, bananas, walnuts, mayonnaise, says La Rep, although I don't remember bananas being listed by the American in Fawlty Towers. No cooking career will get off the ground without one of the most essential cook books out there, the French cooking bible, Le Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. For cuisine enthusiasts, it’s important to master the art of cooking, but when love for cooking turns into the desire to know as much as you can, the Larousse Gastronomique is the must-have tool for turning you into a professional.

Appareil Maintenon - Two parts of onion sauce and one part mushroom sauce cohered with yolks of eggs; add minced mushrooms. Paul Bocuse needs no introduction. But to all foodies out there taking baby steps toward their cooking career, we’ll take a moment to spotlight this star of the culinary walk of fame. Oreilles Frites - (Ears) Calves ears, blanch, braise in Madeira, cut in shreds, dip in batter and fry deep fat. Serve with tomato sauce.

Bonne Femme - Minced leeks and potatoes fried in butter and moistened with white consommé; garnished with French bread, finished with butter and cream 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). Pâtè - Flour and butter paste to line mould, filled with scallops of meat and lardons, cover with fat bacon, paste on top, egg wash, decorate and cook.

Florentine - In croustades garnished with spinach in leaves tossed in butter, coated with Mornay sauce and glazed.Ambassadeur - Duchesse potatoes, artichoke bottoms filled with mushroom purée, scraped horseradish. Verdi - In buttered moulds decorated with truffles and filled with scrambled eggs mixed with Parmesan, chopped truffles and beaten eggs, poached, dressed on croutons, surround base with half-glaze. Impérial - Tapioca cohered with yolk of eggs and cream, passed through a tammy, garnished with large sago. Vuillemot - Haricot bean purée, garnished with shredded sorrel and rice, fried croutons, butter and cream. Daumont - Large mushroom heads cooked in butter, garnished with crayfish tails cohered with Nantua sauce, fish quenelles, fried soft roes.