French Provincial Cooking - Elizabeth David [265]
stewed, in butter; in oil, with tomatoes
Left-overs
Leg of lamb, with haricot beans
roast, with chopped onion and nutmeg
Legumes
à la grecque
en salade
Légumex
Leicester medley pie, Beckenoff reminiscent of
Le Mans, chickens of
Lemon: ice; rind; soufflé
Lemon-balm
Lentils; lentilles
of Auvergne, with parsley butter
blondes or German
maître d’hôtel; with venison etc.
with parsley butter
au petit salé
purée of, with partridge stewed in white wine; with pork; with saddle of hare
du Puy
and sorrel soup
Léontine, the Robertots’ cook
Le Puy, lentils of
Les Baux
Les Halles
Les Saintes-Maries-de-la-Mer, hotel at
Le Thor, Provence, its grapes
Letters from Madame de Sévigné
Lettuce:
leaves, in hors-d’œuvre
Lettuce:
salad, with artichoke hearts
salad, with hard-boiled eggs, to go with veal
hearts, to go with veal
soup
Levure
Liaison d’une sauce
Lièvre:
civet de, de Diane de Châteaumorand
filets de, chasseur
râble de, à la crème; à la crème à l’alsacienne; à la Piron; piquage of
rôti de, à la betterave
terrine de
train de
Life in Normandy
Liger, Louis, Le Ménage des Champs et le Jardinier Français
Light tomato soup
Limassade
Limat, limaou
Lime tree flowers
infusion of
Lion of Aries
Liqueurs, omelette soufflée aux
Little Tour in France, A
Livarot cheese
Liver:
advice on braising of
calf’s, with herbs and mushrooms
chicken, with rice
duck, cooked with grapes
lamb’s, with herbs and mushrooms
and pork pâté
Livre de Cuisine, Le
Livre de Cuisine de Madame Saint-Ange, Le
Livre d’Or de la Gastronomie Française
Livre du Pain, Le
Lobster, à l’américaine
Bonnefoy
Courchamps
in cream sauce, unsuitable for omelettes
flaming of
mayonnaise
with mayonnaise
Newburg
rock, with cream and white wine sauce
some old ways of serving
with vermouth and cream sauce
with white butter sauce
Loire, cookery of
wines of
Longe (of veal)
Lorrain, Le (Claude Gelée)
Lorraine, anise cheese of
cookery of
eaux-de-vie of
ham of
horseradish sauce of
potée
quiche of
Louche
Louit mustard
Lou-kenkas, with oysters
Loup de mer
Lovell, M. S., Edible Mollusks
his octopus dish
Lowndes, Mrs. Belloc, quotation from her article in Wine and Food Society Quarterly
Lozère, truffles of
Lubéron, wine of
Lucas, Elizabeth (translator), The New French Cooking
Luxeuil, ham of
Lyon
Lyon, Ninette
Lyonnais, cookery of
salad
sausage
wines drunk in
Macaronade
Macaroni
Mace; macis
Mackerel
with egg, butter and herb sauce
fillets, with potatoes and fresh tomato sauce; tinned; in white wine
with olives and white wine
roes
Ma Cuisine
Ma Cuisine du Soleil
Madame Bégué’s Recipes of Old New Orleans Creole Cookery
Madeira, use of in consommé; in sauce
Madeleines
Madère, sauce
Madiran
Ma Gastronomie
Maillane
Maille Dijon mustard
Maïs, farine de
Maison Dorée, Marseille
Paris
Maison Rustique des Dames, La
Maitre d’hôtel butter
Maize
flour; for galettes
for fattening goose livers
Maizena cornstarch
Majestic potatoes
Malabar black pepper
Malagueta pepper
Mallard, See Wild duck
Mallow
Malt vinegar
Mandoline
Maneille, chef des cuisines of the Trois Frères Provençaux
Mango
100 Manières d’Accommoder et de Manger les Œufs
Manuel des Amphitryons, Le
Manuel des Poissonniers
Maquereaux à la façon de Quimper
filets de, à la tomate; au vin blanc
Marc (eau-de-vie)
saddle of hare marinated in
Marcassin
Marcellys, Les Recettes de Grandmère (English translation)
Margarine
Marie, Robertots’ Norman Cook
Marin, Les Dons de Comus
Marinade, for game (pour les gibiers)
Marinaded and stuffed peppers
Marinage
Marinating
Marjolaine
Marjoram; wild
Markets, shopping in for picnic lunches
Marmelade de coings
Marmelade de pêches (1); (2)
Marmite
en terre
Marquer
Marrons
à la diable
glacés
au Kirsch
potage de, dauphinois
en purée
Marrow
baby, See Courgettes
Marrow (beef)
Marseillais fish soup
Marseille
Marshmallow
Martel, H., Les Viandes (Qualités et Catégories)
Martigues
Mastering the Art of French Cooking
Matelote: d’anguilles
of freshwater fish
Mauve
Mayonnaise,