French Provincial Cooking (126 page)

aux œufs durs et à la mayonnaise

omelette

and potato soup, cream of

potage de, estival

purée

in ratatouille

and rice salad

sauce; (1); (2) à la provençale; with garlic and orange; thick

soup; light

stuffed with breadcrumbs and parsley

use of, with discretion

Tomber, faire

à glace

Tomme de Cantal cheese

Tongue, left-overs

Topinambours

à la crème

au jus

à la provençale

en salade

Toul, vin gris of

Toulon

cookery of

Toulouse

cassoulet of; à la ménagère

crystallized violets of

sausages of

Toupin

Touraine

rillettes de porc of

white wine of

Touraine, La
(guide)

Tourin bordelais

Tournedos, with parsley butter

with white wine

Tours, pruneaux de

specialities of

Tourte

Tourtière

Toute-épice

Train de lièvre

Traminer

with foie gras

Tranche grasse of beef

Tranches de mouton à la poitevine

Tranchoir

Tremper la soupe

Trencher

Trésor de cuisine

Tripe

à la mode de Caen

lyonnais dish of (tablier de sapeur)

Tripière

Trois Faisans restaurant

Trois Frères Provençaux restaurant

Troisgros, Jean & Pierre

Trou normand

Trout—with almonds

au bleu

with butter

in court-bouillon

Giono, Jean, on cooking of

à la meunière

tank-bred

with white butter sauce

Truffes,
See
Truffles

Truffled—pâté of duck

pigs’ trotters

Truffles

black, as compared to white; in mousse de foies de volaille; of the Périgord

Truffles

Boulestin on

Carpentras market for

in cervelas

chicken with

Colette on

in duck pâté

omelette with

opinions of

de Pomiane on

pork, stuffed with

scent of, how to communicate to omelettes

terfez

varieties of

of Vaucluse

Truite aux amandes

au bleu

à la meunière

saumonée au four

Truites à la manière alsacienne

Tioro

Tuiles

Tunnyfish

omelette

Turbot, in bourride

with cream and herb sauce

with sauce messine

stewed in cider with mussels as for sole

with white butter sauce

Turkey, use for carcase

with cream and cheese sauce

left-overs

livers of, with rice

spit roast, with sausage and potato, dandelion and beetroot salad

stuffed with chestnuts and apples

Turmeric

Turnips

glazed

with ham

with parsley and breadcrumbs

soup, cream of

Vertus (variety of)

Tutove, rolling pin

Ude, Louis Eustace,
The French Cook

Universal slicer

Unrefined sugar

Urbain-Dubois, Félix

Vacherin glace

Valessert, Aug.,
Traité Pratique de l’Élévage du Porc et de la Charcuterie Suivi d’une Étude sur les Truffes et les Truffières

Vallée d’Auge, Calvados of

côtes de porc

Vallée, Élise, (translator),
Clarisse, ou la Vieille Cuisinière.

Valromey

Marquise de

Vanilla; vanille—essence of

gousses de

pods or beans

soufflé

sugar

Vanilline

Vanner une sauce

Var

capers of

Varille, Mathieu,
La Cuisine Lyonnaise

Vasque

Vaucluse

truffles of

Vaux, cookery of

Veal; veau

aïllade de jarret de

blanquette of

breast of; stewed with tomatoes; stuffed with olives; à la Ste Ménéhould

chops; baked in the oven

côtelettes parisiennes

côtes de, à l’ardennaise

courgettes to go with

cuts of

daube de, à l’estragon

dripping

épaule de, boulangère

escalopes, de cauchoise; correct cutting of; with cream, Calvados and apple; panure à l’anglaise for; à la savoyarde (1); (2); stuffed; with vermouth and cream sauce (1), (2)

foie de, campagnarde

fricandeau of; piquage of; sorrel purée to go with

gelatinous quality important in stocks and sauces

as hors-d’œuvre

jardinière

larding of

Veal

left-overs

leg of, salted and marinated

Marengo

médaillons de, au vin blanc

minced, importance of in various dishes

mushrooms to go with

noix de, à l’alsacienne; for roasting

of Normandy

paupiette de, bourbonnaise

poitrine de, farcie aux olives

printaniere

purée d’oseille with

ris de; à la crème aux champignons; à l’oseille

roasts, monotony of

rosemary to flavour roast

rump of, with tail, kidneys and leeks

à la Ste Ménéhould

saumoné angoùmois

shin of; stewed with tomatoes and garlic

shoulder of, à l’alsacienne; baked with potatoes; Marengo fashion

sliced, baked in the oven

sorrel as garnish for

sous-noix of

steaks, miniature, with white wine

stewed with white wine and tarragon

sweetbreads; with cream and mushrooms; with sorrel

tendrons of; Marengo

tête de, vinaigrette

with vegetables

in white wine jelly

Vegetables

mill for

price of, in tourist season

raw

salads

Velay, verveine of

Velouté, sauce

Venison—cutlets, baked in the oven

juniper berries with

larding of

lentils to go with

marinating of

stewed in red wine

Verbena

Verdier, Ernest,
Dissertations Gastronomiques

Verge

Vergé, Roger

Verjuice; verjus

Vermouth

Verral, William,
The Cook’s Paradise

on eggs for poaching

Verte, salade, à l’angevine

sauce

Vertus turnips

Verveine

Viandes

Viard et Fouret,
Le Cuisinier Royal

Vicaire, G.

Vichy; carottes

Vichyssoise,
See
Crème vichyssoise

Viel, M. Robert

Vienne

Vieux Port fish market, Marseille

Vigne, feuilles de

sarments de

Vinaigre de vin

Vinaigrette sauce

with calf’s head

à l’œuf

Vin gris of Toul

Vin ordinaire

Vine cuttings

grilling over fire of

Vine leaves, use of in French cooking

partridges wrapped in

red mullet in

thrushes, quails etc, wrapped in

Vinegar, cider

fruit

malt

Orléans

tarragon

wine

Vins,
See
Wines

Violets, crystallized, of Toulouse

Vittel, mineral water of

Vodka in cooking

Volaille—demi-deuil

émincés de; au gratin

foies de, au riz

mayonnaise de

truffée demi-deuil

Volailles

Vol au vent à la financière, toulousaine

Vouvray, beurre blanc of

white wine of

Walnut—and horseradish sauce

oil; of Périgord

Walterspiel’s restaurant, in Munich

Watercress—and potato soup, cream of

as alternative to sorrel in soups and sauces

Weights and measures

Wheat flour

Wheaton, Barbara Ketchum,
Savouring the Past

Whisk, for eggs

Whisky, snob value in French cooking; as substitute for Calvados

White butter sauce

with fish

White Tower Restaurant, Charlotte Street

White wine—of Alsace; meal to be served with

of Anjou

used in preference to cider in Norman cooking

of Touraine

Whiting—with beurre blanc

with cream and onion sauce as for sole

with olives and white wine as for grey mullet

with red wine sauce

Wild boar—haunch of, with grand veneur sauce

leg of pork to taste like

pork chops to taste like

young

Wild doves

Wild duck with sweet pepper and white wine

Wild marjoram

Wild thyme

Willan, Anne,
French Regional Cooking

Willy, Monsieur

Wine, in cookery

to be drunk with wine-flavoured dishes

Wines—Aligoté

Beaujolais

Bordeaux

of Burgundy

Chablis

Chahakoa

Chambertin

Château wines

Chateauneuf-du-Pape

Clos Saint-Patrice

Clos Vougeout

Côte de Beaune

Côte de Nuits

Côte Rôtie

Diusse

Irouléguy

Jurançon

Madiran

in menus of Bordeaux and Burgundy

Meursault

Monein

Montrachet

Muscadet

Musigny

Nuits-Saint-Georges

Pacherenc deBilh

Pouilly

Riesling

Rousselet de Béarn

Sancerre

Saumur

Tadousse-Usseau

Traminer

vin gris of Toul

Vouvray

Wine vinegar

Winkles, for hors-d’œuvre

Wire mat

Witloof,
See
Endives

Woodcock

Woolworths

Yeast

Zébrine aubergine

Zeste de citron, d’orange

Zewelwaï

In this sequel to
An Omelet and a Glass of Wine,
Elizabeth David’s journalistic work is compiled in a witty and entertaining anthology. One of the twentieth century’s most influential writers on food, David’s book contains over 150 unpublished recipes that express her personal flare and passion for food with her usual emphasis on the practical aspects of cooking and eating. Immensely readable,
Is There a Nutmeg in the House?
contains charming and elegant essays for fans and food lovers everywhere.

 

 

 

First published in 1962, Elizabeth David’s culinary odyssey through provincial France forever changed the way we think about food.With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisine from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes,
French Provincial Cooking
is a scholarly yet straightforward celebration of the traditions of French regional cooking.

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