French Provincial Cooking - Elizabeth David [258]
Cheddar
Chester
crémets, les
Emmenthal
of Époisses
ewe’s milk
fondue, Burgundian
Fontainebleau
Géromé des Vosges
Gloucester
Gruyère
Isigny
Lancashire
in late summer
Livarot
Mignon
Münster
Neufchâtel
of Normandy
omelette
Parmesan
Pont l’Évêque
Roquefort
Rouy
sauce; with chicken
soft, faisselle or mould for draining of
soufflé
tart
tomme de Cantal
Cherry; cherries:
bitter; jam
utensil for stoning
morello; with duck
sweet-sour
Chervil
in nouvelle cuisine
‘Chester, le’
Chestnut; chestnuts
and apple, stuffing for goose; stuffing for turkey
and chocolate cake
devilled; with bacon etc.
diable suitable for cooking
with Kirsch
purée of; with saddle of hare; with mutton; with pork; with venison; with wild boar
skinning and peeling of
soup
as stuffing for cabbage
Chevreuil, côtelettes de, à l’ardennaise
Chick peas
in aïgroissade
salad of; with aïoli
soaking and cooking
soup
Chicken
with black olives
boiled, with aïoli; sauce nivernaise to go with; sauce ravigote to go with; sauce vinaigrette à l’œuf to go with
boned and stuffed, in jelly
broad beans as vegetable with
with cheese sauce
cold, with cream and tarragon sauce
courgettes as vegetable with
with cream and cheese sauce
with freshwater crayfish sauce, speciality of Gaertner’s
fricassée of
fried, with poivrons à la córsoise; with pommes de terre à l’ardennaise; tomato sauce to go with
fritot of
grilled, sauce moutarde aux œufs to go with; sauce nivernaise to go with
grilled whole (petits poussins)
left-overs
livers: mousse of; with rice
mayonnaise
mushrooms to go with
poached: butter and cream sauce with; cream sauce with; with truffles
pot-roasted, with olive stuffing; with rice and cream sauce; in red wine (coq au vin)
roast: in butter; with endive salad; with mushrooms; with sauce soubise
rustic dish, reported by Escoffier
salad
sauce catalane with
sauce hollandaise with
sauce nivernaise with
in sauce provençale
sauté in oil with olives and tomatoes
sauté with whole garlic cloves
with spiced rice
Strasbourg, as served to follow foie gras
Chicken, stuffed, in jelly with tarragon
Chicory, See Endives
Chièze, Jean
Chiffonnade
Child, Julia
Chinese aniseed
Chinese gooseberries
Chinois
Chipirones
Chips, best potatoes for
Chitterling smoked suausage of Normandy
Chives
Chocolate and almond cake
Chocolate cake
Chocolate and chestnut cake
Chocolate and orange mousse
Chocolate soufflé
Chopping board
Chorizos
in England
Chou farci
aux marrons
Chou rouge à l’aigre-doux
Choucroute
garnie, of Alsace
left-oven
with pheasant
soup
Choux paste
Christe-marine
Ciboule
Ciboulette
Cider
in Norman cookery
Cingria, Hélène, L’Aventure est dans Votre Cuisine
Cinnamon
Cinq Mille Ans A Table
Cissac-Médoc
Citron
Cives
Civet de langouste
Civet de lièvre de Diane de Châteaumorand
Civette
Clams
stuffed
Claridges, London
Clarification, of butter
of consommé
Clarisse, ou la Vieille Cuisinière
Clayton, Bernard, The Breads of France
Cleaver
Clémence, Mère
Cloche d’Or restaurant
Clos Saint-Patrice
Clos Vougeot
Close to Colette
Clous de girofle
Cloves
Clovisses
Chochon de lait rôti au four
Cockerel stewed in red wine
Cockles
Cocotte
en terre
See Œufs
Cod, salt
boiled, with aïoli; in Paris
cream of
à la provençale
in red wine sauce
sorrel purée to go with
with tomatoes
Cod, smoked, à la provençale
Code de la Bonne Chère, Le
English translation (Good Fare: A Code of Cookery)
Cœur à la crème; with fraises des bois
Coffee cake
Coffee grinder
Coffee ice cream
Coffignon, A., L’Estomac de Paris
Cognac
Coiffe de porc
Colette
Colimaçon
Colin
à l’oseille
sauce hollandaise
sauce rémoulade
Colmar
Colombié, Auguste
his cassoulet de Toulouse
his cookery school
Comment On Forme une Cuisinière
Commercy
Composite meat dishes
Compote d’abricots
Comtat
Concassé of tomatoes
Confectioners’ sugar
Concentré de tomates
Concombres en salade
Confit:
in Béarnais cookery
in cassoulet
in Périgord cookery
Confiture de tomates
Considérations sur la Cuisine