French Provincial Cooking - Elizabeth David [263]
Grasse
Gratin de courgettes et de tomates
dauphinois
d’écrevisses
savoyard
Gratiné stuffing, for palourdes farcies
Gratinée (lyonnais soup)
Grattons
pâté made with
Great Chefs of France
Greek egg and lemon soup
Green butter
Green figs, in Provence
Greengages; in brandy
Green, Patricia
Green salad; with Gruyère cheese
Grelots
Grenadins of veal
Grenouilles à la bressane
à la provençale
Grey Poupon Dijon mustard
Gribiche, sauce
Grill
Grille
Grillade au fenouil
Grilling, of fish; charcoal; cookers for
panure au beurre process
Griottes
Grives aux olives cassées
Grondin au fromage
Gros sel
Ground-nut oil
as substitute for olive oil; in mayonnaise
Ground rice
Grouse, woodcock not better than
Gruau, farine de
Gruyère cheese
Guègan, Bertrand de, La Fleur de la Cuisine Française
Guérard, Michel
La Cuisine Gourmande
La Grande Cuisine Minceur
Guérot, Alfred
Guide de la Charcuterie, Le
Guide Culinaire, Le
Guide Michelin
Guide to Modern Cookery, A
Guide des Touristes Gastronomes
Guimauve
Guinea fowl
Gurnard
Gurnet, red, with cheese sauce
Hachinette
Hachoir
Hair sieve
Hake
with rémoulade sauce
with sauce hollandaise
sorrel as garnish for
sorrel purée to go with
Half-frying, danger of
Hallgarten, S. F., Alsace and its Wine Gardens
Ham
with aïoli
of Bayonne
cooked with hay
with cream sauce
with cream and cheese sauce
iced mousse of
left-overs
omelette
of Orthez
with piquant cream sauce
potato, and celery salad
smoked
with tomato and garlic sauce
turnip with
Hammersley, Violet (translator), Letters from Madame de Sévigné
Hare, civet of, à la bourgeoise; de Diane de Châteaumorand
dépouiller
marinade for
marinating of
pâté
roast, red cabbage to go with
saddle of, baked in cream; with cream sauce and noodles; devilled chestnuts to go with; marinated in eau-de-vie de marc; piquage of; roast, with beetroot
stewed in red wine; with beef and rabbit
Harengs grillés, sauce à la moutarde
Haricot beans, See Beans
Haricots blancs, maître d’hôtel; secs
Haricots à la bretonne
à la crème
verts, au beurre; à la provençale; in Provence
au vin rouge
Harrods
Having Crossed the Channel
Haywood, Arthur L. (translator), Fine Bouche: A History of the Restaurant in France
Hazelnut stuffing for olives
Hélices vigneronnes
Helix aspersa
Helix pomatia
Henri IV of Navarre, King of France
Hérault, truffles of
Herb tea
Herbs, Spices, Condiments etc.
Herring
fillets
grilled with mustard sauce
salt
Heyraud, H., La Cuisine à Nice
his piments farcis
his salade niçoise
Histoire de l’Alimentation et de la Gastronomie depuis la Préhistoire jusqu’à nos Jours
Hollandaise, sauce
with asparagus
with leaf artichokes
Homard à l’américaine; Escoffier’s version; Pierre Huguenin’s version; de Pomiane’s opinion of; origin of
Bonnefoy
à la bordelaise
à la charentaise
Homard, Courchamps
au court-bouillon
à la mayonnaise
Honey
Hors-d’œuvre
cold
hot
ravier used for serving of
others:
anchoïade
andouille
calf’s feet
cervelas truffé
chicken, boned, stuffed, in jelly
duck pâté; truffled
egg mayonnaise, made with sauce verte
fennel
iced ham mousse
jambon de Bayonne
lamb, braised and grilled breast of
leeks, stewed in oil with tomatoes; with red wine
mayonnaise of lobster, crawfish, or Dublin Bay prawns
mixed
mussels with spiced rice
œufs à la lyonnaise
oxtail, grilled
pâté de foie gras
pâtés and terrines
pigs’ trotters, grilled; with sauce tartare
pilaff rice in duck stock
porcelet en gelée
prawns, green olives, bread and wine at Nénette’s
in Provence
rillettes
salade lyonnaise
sausage dishes
sweet peppers stuffed with rice
Horseradish
and cream sauce
importers of
sauce, with sausage; with pot-au-feu
and walnut sauce
Hostelleries et Taverniers de Nancy, Les
Hôtel de la Couronne, Rouen
Hôtel du Louvre, Pont-Audemer
Hôtel du Midi, Lamastre
Hôtel de la Poste, Duclair, duck at; hors-d’œuvre at
Hôtel Poulard, Mont St. Michel, menu of
‘A Household in the Eighteen-seventies’
Huguenin, Pierre, Les Meilleures Recettes de ma Pauvre Mère