French Provincial Cooking - Elizabeth David [267]
Mutton
baked with potatoes
cooked to resemble venison
in cassoulet Colombié
cuts of
glazed turnips to go with
left-overs
leg of, with chestnut purée; with haricot beans
in Normandy
and pork, baked with potatoes
roast, sauce nivernaise to go with; sauce soubise to go with
sauce catalane to go with
sauce paloise to go with
stewed with brandy and garlic
Muzzle, ox
Myself, My Two Countries
Nancy
bergamottes of
boudin of
Place Stanislas in
Nantes, beurre blanc of
ducklings of
tinned petits pois of
Naples, truffles of
Napoleon:
M. Saint-Hilaire said to be his son
poulet à la Marengo invented for his generals
Narbonne, honey of
Nasturtium flowers
seeds
Navets à la bordelaise
glacés
au jambon
Ninette’s restaurant, Montpellier
Néo-Physiologie du Goût par Ordre Alphabétique
Nepal pepper
Neufchâtel cheese
New Cuisine, The
New French Cooking, The
Newnham-Davis, Lieut.-Col. (editor), The Gourmet’s Guide to Europe
Nice, cookery of
Niçoise, salade
Escoffier’s version
Escudier’s version
Heyraud’s version
Nignon, Édouard
Plaisirs de la Table, Les
Éloges de la Cuisine Française
Nîmes, cookery of
Nîmois fish soup
Nivernais, cookery of; use of angelica in
Nivernaise, sauce
Noël Peter’s restaurant
Noisettes de pore aux pruneaux
Noisettes (veal)
Noix de muscade
de veau; à l’alsacienne
Noix-patissière
Nonpareilles
Noodles of Alsace; with hare
Norman cream of fish soup
Normandy, cider of
cheeses of
cookery of
honey of
market
meat of
Nouvelle cuisine
Nouvelle Cuisine, La (Menon)
Nouvelle Cuisine of Jean & Pierre Troisgros, The
Nouvelle Cuisinière Bourgeoise, La
Nuits-Saint-Georges
Nutmeg
in French and Italian cookery
with roast leg of lamb and onion
Oasis, L’, at La Napoule
Octopus; with aïoli
Odeurs de Forêt et Fumets de Table
Œufs Benedictine, with brandade
brouillés
en cocotte; à la crème; au jus; Pascal
à la coque
durs; mayonnaise; soubise; en tapénade
frits; au beurre noir
en gelée à l’ estragon
à la lyonnaise
au miroir
mollets; à la Crécy
du pêcheur
au plat
sur le plat; Bercy
pochés; à la crème et au gratin; à l’huguenote
à la tripe
Oie rôtie aux pommes de terre, mode du Périgord
Oignons; ognons, varieties of in French cooking
à l’étuvée
glacés
rôtis au four
Olive oil
for deep frying
of Provence, in mayonnaise; with salad
substitute for
as substitute for goose fat in Béarnaise cooking
Olives
black; of Provence; with saucisson d’Arles; in tapénade; in various beef dishes
utensil for stoning, See Chasse-noyau
green; cracked; in hors-d’œuvre at Nénette’s; à la picholine; Spanish, stuffed; Spanish, stuffed, in daube de bœuf créole
Olives cassées
Olney, Richard
Ombiaux, Maurice des
L’Art de Manger et son Histoire
Ombres-chevaliers
Omelettes
bacon
basquaise
with black pudding
au boudin de Nancy
Brayaude
campagnarde
aux champignons
cheese
fines herbes
ham
with minced kidney
au jambon
Omelettes
landaise
au lard
de la Mère Poulard
Molière
aux moules
mushroom
mussel
pan for
with pine-nuts
pork and potato
à l’oseille
sorrel
soufflée aux liqueurs
au thon
à la tomate
tomato
aux truffes
tunnyfish
Onions
in aubergine dishes
and cream tart
faire tomber à glace or glazing process
glazed; with carrots
à la grecque
hachinette for chopping small quantities
pie, of Provence; made with yeast pastry
and potato soup, cream of
roast; served cold, with vinaigrette dressing
sauce
with sauté potatoes
soup
stewed in wine
Welsh
Open apple tart
Open fruit pie with yeast pastry
Open fruit tarts in the Alsatian way
Orange and chocolate mousse
Oranges
rind
in soufflé
Seville, in sauce
Orge perlé
Origan
Orléans; Orléanais
vinegar of
Orthez
Ortolans
Oseille
omelette à l’
purée d’; à la creme
Ossi buchi
Oven
Over-elaboration, danger of in French cookery
Ox:
cheek, salad of
feet, with tripes à la mode de Caen
kidney, stewed in wine with mushrooms
liver, in pot-au-feu
muzzle, salad of; in salad lyonnaise
tail; grilled; stew; stewed, with black olives; with white