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This listing has ended. The seller has relisted this item or one like this. Item:Vintage FRENCH PROVINCIAL COOKING - Tony Schmaeling |
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Evie's Bargain Books and Crafts
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  FRENCH PROVINCIAL COOKING By Tony Schmaeling 152 paged hardcover book with dust jacket in good condition. CONTENTS: ALSACE-LORRAINE ~ Fresh goose liver ~ Quiche Lorraine ~ Fillet of Sandre with fresh noodles ~ Fresh Noodles from the Restaurant Buerehiesel in Strasbourg ~ Freshwater Crayfish Tails in Bouillon ~ Filllet of Turbot with Red Butter Sauce ~ Braised Cabbage with Bacon Pieces ~ Roast Goose served with Braised Sauerkraut ~ Strips of Duckling Truffles, Mushrooms and Duck Liver in Puff Pastry ~ Stuffed Breast of Veal ~ Pork Chops a la Vosgienned cooked with Onions and Mirabelle Plums ~ Alsacian Dumplings ~ Sauerkraut Strasbourg Style ~ Chilled Fresh Raspberry Souffle ~ Alsatian Yeast Cake ~ Apple Tart from Alsace ~ Commercy Madeleines ~ BURGUNDY ~ Snails in Burgundy Sauce ~ Potatoes sauteed with Onions ~ Omelette with Onions and Parsley ~ Leek Tart ~ Freshwater Crayfish Salad ~ Quenelles of Pike ~ Freshwater Crayfish Tails with Nantua Sauce ~ Poached Chicken in Half-mourning ~ Matelote of Mixed Fish in White Wine and Cream Sauce ~ Ham in Rich Cream Sauce ~ Eggs in Red Wine Sauce~ Le Coq au Vin Du Pays ~ Burgundy Beef ~ Rump Steak with Mustard and Cream Sauce ~ Burgundy Griddle Cakes ~ FRANCHE-COMTE, SAVOY, DAUPHINE ~ Frogs Legs Soup ~ Pike Quenelles Vesaul style, in Financiere Sauce ~ Fried Trout with Almonds ~ Eel Stuffed with Pureed Fish ~ Potee Franc-Comtoise ~ Leeks in White Wine Sauce ~ Crayfish cooked in Court-bouillon ~ Chicken Liver Mousse ~ Chicken stuffed with Tarragon with Cream Sauce ~ Pork Liver Terrine ~ Crayfish Tails in a Cream Sauce ~ Potatoes an Cheese au Gratin ~ Saddle of Hare in Cream Sauce ~ Onion Tart ~ Chicken Liver 'Cake' ~ Savoy Omelette ~ Cheese Fondue ~ Sweet Pancakes ~ Apricot Mousse ~ PROVENCE, COTE D'AZUR ~ Soupe au Pistou ~ Aioli Garni ~ Fish Soup with Vermicelli a la Marseillaise ~ Country Soup ~ Bouillabaisse - Fish Chowder ~ Basil, Garlic and Parmesan Sauce ~ Beef Casserole ~ Crayfish Flambe with Herbs ~ Mussels and Bacon on a Skewer, with sauce Provencale ~ Hard-boiled Eggs stuffed with Anchovies, Olives and Capers ~ Artichoke bottoms, Sweetbreads and Goose Livers ~ Savoury Tart with Onions ~ Rabbit with Tomatoes and Peppers ~ Provencal Chicken Fricassee ~ Tuna Fish a la Provencal ~ Eggplant and Tomato Casserole ~ Braised Steak Nicoise ~ Artichauts a la Barigoule ~ Stuffed Leg of Lamb in Pastry ~ Ratatouille Provencale ~ Strawberry and Peach Souffle ~ Almond Tart ~ Green Figs in Wine and Honey ~ THE CENTRAL PLATEAU AND LANGUEDOC ~ Cabbage Soup with Bacon ~ Sardine Bouillabaisse ~ Potato Hot Pot ~ Marinated Fried Chicken Pieces with Capers ~ Chicken Tart with Salsifis ~ Stuffed and Rolled Shoulder of Lamb with Garlic ~ Casserole of White Beans baked with Various Meats ~ Eggs cooked in Cream with chopped Truffles ~ Duckling with Green Peppercorns ~ Country Style Pate ~ Veal Chops with Onions, Ham and Green Olives ~ Roast Pork Loin with Red Cabbage and Chestnuts ~ Thick Cherry Pancake ~ Nut Biscuits ~ WESTERN PYRENEES ~ Bacon and Vegetable Soup ~ Piperade ~ Potatoes a la Landaise ~ Pork Chops a la Gasconne ~ Salmon with Sorrel Sauce ~ Farmer's Cassoulet ~ Lamb sauteed with Red Peppers, Garlic etc ~ Kidneys Flamed in Armagnac with Spring Onion and Mustard Sauce ~ Braised Beef a la Bearnaise ~ Ballotines of Lamb ~ Eggplant au gratin a la Catalan ~ Fried Chicken with Onions, Peppers and Tomatoes ~ Stuffed Boiled Chicken with Vinaigrette and Egg Sauce ~ Prune Cream ~ Almond Cake ~ Basque Cake ~ Nougat ~ BORDEAUX ~ Onion Soup ~ Mussels a la Bordelaise ~ Fresh Duck Livers with Grape Sauce ~ Savoury Stuffed Pancakes ~ Braised Sweetbreads with Sauternes ~ Roast Pigeon Madame Raymonde ~ Crayfish in White Wine Sauce ~ Parslied Leg of Lamb ~ Mushrooms with Breadcrumbs and Spring Onions ~ Fruit Loaf with Raspberry Sauce ~ THE LOIRE VALLEY ~ White Butter Sauce ~ Cotriade - Bouillabaisse ~ Mushroom Rolls ~ Braised and Stuffed Green Cabbage ~ Potted Pork Rillettes ~ Deep Fried Fingerlings ~ Stuffed Braised Lettuce Leaves ~ Hard Boiled Eggs baked Angevine style ~ Mussels in Cream Sauce ~ Stuffed Bream ~ Terrine of Duckling with Orange ~ Pike with Mariniere Sauce ~ Baked Mushrooms with Snail Butter ~ Fish Stew with Onions and Mushrooms ~ Veal Kidneys in Red Wine and Mustard Sauce ~ Rump of Veal Braised in White Wine ~ Veal and Rabbit Pie ~ Chicken Fricassee Poitou style ~ Loin Fillets of Pork with Prunes and Cream Sauce ~ Pithiviers Almond Cake ~ Tourteau Fromage - Baked Goat's Cheese Cheesecake ~ Pumpkin Pie ~ Macaroons ~ ILE-DE-FRANCE ~ Thick Potato Soup ~ St Germain Soup ~ French Style Fresh Garden Peas ~ Pork Pate ~ Savoury Meat Rolls ~ Braised Duck with Orange Sauce ~ Casserole de Filets de Sole ~ Filets de Sole Grandgousier ~ Tournedos with Bernaise and Madeira Sauce ~ Sole with Mussels and Prawns ~ Chicken with Mushrooms and Cream ~ Ham in Parsley Jelly ~ Rabbit in White Wine Aspic ~ Normandy Sole ~ Pigeon stuffed with Livers and Mushrooms ~ Pastry Cups filled with Sponge Cake, Ice Cream and Peaches ~ Spun Sugar Domes ~ Genoise ~ Creme Chantilly BRITTANY ~ Scallops Marie Louise ~ Pancakes stuffed with Seafood ~ Lobster a l'Americaine ~ Fricassee of Rabbit with Garlic Cream Sauce ~ Apples with Bacon ~ Breton Egg Cake ~ Baked Breton Cod ~ Roast Leg of Lamb with Haricot Beans in Sauce Bretonne ~ Caramelised Apple Tart ~ Breton Cake ~ NORMANDY ~ Oyster Fritters ~ Cream of Prawn Soup ~ Sauteed Chicken with Calvados and Cream Sauce ~ Tripe a la Mode de Caen ~ Mixed Seafood Salad ~ Daurade with Cucumbers ~ Escalopes of Veal with Maize Flour Pancakes ~ Sole a la Normande ~ Normandy Apples Cooked in a Crust ~ Apple Souffle ~ CHAMPAGNE, PICARDY, ARTOIS, FLANDERS ~ Beer Soup ~ Leek and Potato Soup ~ Chicken in Champagne ~ Trout in Champagne Sauce ~ Flemish Hotpot ~ Escalopes of Salmon with Lime and Ginger ~ Cheese and Egg Pastry ~ Pork Chops Avesnes style ~ Braised Veal Chops with Ham and Parsley Dressing ~ Chicken cooked in Bouzy Wine ~ Rabbit with Prunes in Cider Sauce ~ BASIC RECIPES ~ Bechamel Sauce ~ Veloute Sauce ~ Sauce Bernaise ~ Brown Meat Stock ~ Brown Roux ~ Sauce Espagnole ~ Demi-glace ~ Sauce Madere ~ Fish Fumet ~ Check out my other items! I offer postage discount for multiple purchases wherever possible. Sorry, unfortunately, pickup of item is not available.  |
Postage and handling Item location: Wollongong, New South Wales, Australia Posting to: Australia
*The estimated delivery time is based on the seller's handling time, the shipping service selected, and when the seller receives cleared payment. Sellers are not responsible for postage service transit times. Transit times may vary, particularly during peak periods.
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